Almond Cranberry Biscotti

What is better than a nice cup of coffee? Biscotti and nice cup of coffee. To all the fans of this Italian cookie, are they crispy and fresh after the second bake? or are they just stale from sitting out on the self of the grocery store since the exp. date is next year? I just was sick of eating stale cookies, or moreover, cookies that have so much sugar, or so many preserves that all you can read is flour.
I turned to my baking bible and started my quest to make the biscotti that my husband remembers his italian grandmother making.

Almond Biscotti
2 cups AP flour
1 teaspoon baking powder
1/4 teaspoon salt
4 tablespoons butter unsalted, softened
1 cup sugar
2 eggs
1 teaspoon almond extract
1 cup almonds, toasted and chopped coarse
1 cup sweetened dried cranberries (optional)
2 tablespoons grated fresh orange zest (optional)

Heat oven to 350 degrees adjust rack to a upper middle position
In a medium bowl, whisk flour, baking powder and salt together.

Using a stand mixer, beat together butter and sugar together for 3-6 minutes; or until it is light and fluffy

Then add the eggs one a time, and add the almond extract.

Add the almonds and mix until just incorporated.

 

On a baking sheet, lay out parchment paper on it. Then with floured hands shape the dough into two portions. Pat each into a rectangle 10 inches long and 3 inches wide.

Bake until top is slightly golden brown, about 30 minutes, rotating halfway through.

Let it cool for 10-15 minutes
Then slice diagonally into 1/2 inch slices.




 Place back on the baking sheet cut side down for an additional 10 minutes.
Then flip to the other cut side for another 10 minutes.
Let it cool before serving

Minestrone Soup

I opened up my cook book today and had my mind set on minestrone soup. And to my surprise, they didn't have it. I mean they did but the recipe was just a normal veggie soup then with a dollop of pesto and parm. I was very skeptical about it, so I started looking online for the perfect recipe. Well after a long hour of goopy veggies and pasta and beans (ewe) I finally settled for the first one, yes the one I was so sketchy of. Here is my reason why.  They used potatoes instead of beans, or pasta. I just thought minestrone soup was called that due to the noodles.  Well I decided to give it a shot.
This soup is so good, it goes to show that technique really matters. And each veggie has its own cooking stage, therefore I couldn't just throw them in all together.

Minestrone Soup
Just 411 if you have a food processor chopping up veggies are so much easier.
2 tablespoons olive oil
1 onion minced
2 ribs of celery chopped fine
2 carrots chopped fine
1 tablespoon minced garlic cloves
5 cups of chicken broth
4 small red potatoes, scrubbed and chopped small
1 (14.5 can) diced tomatoes with juice
1 small zucchini cubed
Salt and pepper
Dollop of pesto for each bowl and Parmesan

Heat a large dutch oven to med-high heat and add the oil. Add onion, celery, carrots, and garlic to the pot. Cover and cook at medium low temp for twenty minutes, yes I know that's a long time, but set a timer and stir occasionally, until the veggies are very, very tender.
Stir in the broth, potatoes and tomatoes, and bring to a  simmer (until there are little bubbles present). Then cook the potatoes for 15 minutes. Add in the zucchini for an additional 5 minutes.
Take off heat add salt and pepper according to taste, and serve into bowls with pesto and parm....enjoy

Ants on a log

Funny story, so I made this snack for me because I wanted to use up the celery in my fridge. Well I forgot to bring it to work with me.


I should of known with 2 grown men in the house and a dog...it would be gone by the time I would arrive home. I was right. Didn't even get to try it. Oh well.

Chili and Cornbread

I love chili and cornbread... it's just so good! Last year I entered into a chili cook off and won second place (even though I secretly think I should of won first). Anyways, I actually thought of putting down my recipe for the chili here, but I don't think I am ready to let go of that quite yet. Maybe another time. However, the cornbread is a must have to go with chili, or anything that requires meat and BBQ. So here it goes.


 Sweet and Cakey Northern Cornbread
when fresh corn is in season, the kernels, cooked can be substituted for the frozen corn
1+1/2 cups all purpose flour
1 cup yellow cornmeal
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon baking soda
1 cup buttermilk
3/4 cup frozen kernels (thaw first then measure)
1/4  cup light brown sugar
2 large eggs
8 tablespoons (1 stick) unsalted butter melted and cooled

Start off with the usual heating of the oven at 4oo degrees. Generously coat an 8 inch square pan with pam (or other non-stick spray)
As with any quick bread dry things separate from the wet things then combine. So whisk  flour, cornmeal, baking powder, salt and baking soda together in a large bowl. Then this is the fun part....in a food processor add buttermilk, corn, brown sugar, and eggs and process until combined; like 5 seconds.
Now please be gentle. Nice and slowly fold the buttermilk mixture into the flour mixture with the melted butter.  DON'T OVER STIR this forms a dense and dry bread. I start from the bottom and bring it up with a rubber spatula  until just combined.
So scrape the batter into prepared pan and smooth the top. Place in the oven until deep golden brown and when you place a toothpick in the middle it comes out clean with just a few crumbs attached, about 30 minutes.
Let it cool or if you are like me cool means cool enough to touch it and bite into it with out burning myself ;)



If you want to add variations on this please do so!
Blueberry breakfast cornbread
Reduce salt to 1/2 teaspoon and the buttermilk to 3/4 cup. Add 1/4 cup of maple syrup along with that buttermilk mixture. As you are the folding of the batter throw in a cup of blueberries. Yum.

Spicy jalapeno cornbread
Reduce the sugar to 2 Tablespoons and salt to 1/2 teaspoon. Instead you will add one cup of shredded  pepper jack or a type of cheese like sharp cheddar, and toss in some sliced jalapenos depending on your desired hottness along with no more than 1/4 teaspoon of cayenne...ouch too spicy for me.

Burgers and Fries

Well if it weren't for the weather maybe I wouln't have made these burgers with fries tonight. It was just too nice not to do it. So I gathered all the ingredients that would be needed and started away.

Oven fries
4lbs of russets
5 tbsp of vegetable oil (don't use olive oil or it will over power your potatoes)
salt and pepper

First it was the the fries. Nothing is better than crispy fries that have that perfect softness in the middle. So I cranked up the oven to 475 degrees. Using about 4 lbs of russets, I cut them up in little wedges.



Place them in a large bowl, cover with hot tap water for about 10mins. Meanwhile I placed 4 tbsp of veggie oil and coated a rimmed baking sheet along with 3/4 teaspoon of salt and 1/4 teasppoon of pepper.
I drained the potatoes and pat, pat pat with a papper towel I went.



Then I  tossed them with the remaining oil. In a single layer I placed the on the prepared sheet and tightly covered with foil for five mintues in the oven. After the time was up, I took the foil off and baked for 15 more minutes until the bottom of the fries were crusty...yumm
So I flipped them over and continued to bake the other side for the remaining 20 minutes and wow. Perfecto Fries. And they weren't greasey which is always a plus.

Perfect Hamburgers
And forget about adding all that foo-foo stuff to your meat, simple is better...salt and pepper. That's it.
1 and a half lbs (80% lean) ground beef
1 teaspoon salt
1/2 teaspoon pepper

Time to fire up that grill on a blazin high on all the burners...and then walk away for a good 10 mins with the lid shut so it can get very hot. Clean and oil it up and leave all burners on high.
Meanwhile spread meat on a large plate and sprinkle with s&p and gently toss meat and divide into 4,  1 inch thick patties. Rub each burger with 1 tsp of oil.

Grill one side for 3 minutes then flip ONCE for 2-5 minutes depending on desired doneness.  Ta-da!
As for the burgers, well I know I should have made my own focaccia bread, but my hubby bought some with chedder and jalapenos so we just used that. Put a little lettuce and tomatoe, heck yes we have the first offical bbq burgers and fries of the season.

Inspiration of a sister

Motivation: Its all inside of us and it takes someone special to reach inside of you and pull it out.
Inspiration: A person or something that lets the best part of you shine.
Stress: A feeling that is created when we react to particular events

My husband and I have tried to conceive a child for 6 months now. I went to the doctors yesterday and had some tests ran on me. No prevail, and hopes were down. The doctor said stress is the main factor and I need to focus on something else besides children. But how when that is all I really want?

My sister called and asked how everything went. Then she really motivated me to start doing something I love and write about it, share it and take my passion to a new level. The first thing I thought of was cooking. I love cooking and baking. So that is where we start. A new chapter in my life and I hope it will inspire you and your passions as well. Enjoy.

Maruca Kitchen