Thursday, January 29, 2009

Whipped Sweet Potatoes and Bananas with Honey

Cook Time: 1 hr 5 min
Level: Easy
Yield: 10 to 12 servings


* 5 medium sweet potatoes, scrubbed
* 4 bananas, unpeeled
* 1 cup (2 sticks) unsalted butter, at room temperature
* 1/4 cup honey
* Kosher salt
* 1/2 cup all-purpose flour
* 3/4 cup dark brown sugar
* 1 1/2 cups pecans, chopped


Preheat the oven to 375 degrees F.

Prick the sweet potatoes all over with a fork, put them in a roasting
pan and roast for 30 minutes. Toss the bananas into the pan and
continue roasting for 10 to 15 minutes, until both the bananas and
potatoes are very soft. Remove the pan from the oven but don't turn
the oven off.

When the potatoes are cool enough to handle, scoop out the flesh into
a large mixing bowl. Peel the bananas and add them to the bowl along
with 1 stick of the butter, and the honey. Season with salt and beat
vigorously with a wooden spoon until everything's well combined and
the mixture is fluffy. Spoon into an oven-proof serving bowl and
smooth the top.

In a separate mixing bowl, use your fingers to rub together the
remaining stick of butter, the brown sugar, flour, and pecans until
the mixture is the consistency of coarse crumbs. Sprinkle the crumb
mixture over the sweet potatoes and return to the oven. Cook for about
20 minutes, until the crumbs are golden. Serve hot.


Wednesday, January 28, 2009

Shrimp Scampi with Linguini

Cook Time: 25 min
Level: Easy
Yield: 4 to 6 servings


* 1 pound linguini
* 4 tablespoons butter
* 4 tablespoons extra-virgin olive oil, plus more for drizzling
* 2 shallots, finely diced
* 2 cloves garlic, minced
* Pinch red pepper flakes, optional
* 1 pound shrimp, peeled and deveined
* Kosher salt and freshly ground black pepper
* 1/2 cup dry white wine
* Juice of 1 lemon
* 1/4 cup finely chopped parsley leaves


For the pasta, put a large pot of water on the stove to boil. When it
has come to the boil, add a couple of tablespoons of salt and the
linguini. Stir to make sure the pasta separates; cover. When the water
returns to a boil, cook for about 6 to 8 minutes or until the pasta is
not quite done. Drain the pasta.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2
tablespoons olive oil over medium-high heat. Saute the shallots,
garlic, and red pepper flakes (if using) until the shallots are
translucent, about 3 to 4 minutes. Season the shrimp with salt and
pepper; add them to the pan and cook until they have turned pink,
about 2 to 3 minutes. Remove the shrimp from the pan; set aside and
keep warm. Add wine and lemon juice and bring to a boil. Add 2
tablespoons butter and 2 tablespoons oil. When the butter has melted,
return the shrimp to the pan along with the parsley and cooked pasta.
Stir well and season with salt and pepper. Drizzle over a bit more
olive oil and serve immediately.


Monday, January 26, 2009

Lemon Pudding Cake with Fresh Mixed Berries

Cook Time: 1 hr
Level: Intermediate
Yield: 4 servings


* 1 tablespoon unsalted butter
* 2/3 cup superfine sugar
* 2 eggs, separated
* 2/3 cup reduced fat buttermilk
* 2 tablespoons lemon juice
* 1 tablespoon lemon zest
* 1/4 cup all-purpose flour
* 1/4 teaspoon salt


* 1 cup fresh raspberries
* 1 cup fresh blueberries
* 1 cup fresh blackberries
* 2 tablespoons confectioners' sugar


Preheat oven to 325 degrees F. Butter and lightly sugar 4 ramekins
(about 1-cup size).

In a mixer, add egg yolks, buttermilk, lemon juice and lemon zest and
beat until well combined. Reduce the speed to low and sift in flour,
sugar and salt. Continue to mix until combined. Beat egg whites until
you get stiff peaks then combine the 2 mixtures by gently folding them
together, a little at a time. Divide evenly amongst ramekins then bake
in a water bath - set ramekins in a roasting tray and fill with water
halfway up the sides of the ramekins.

Bake for 60 minutes until the top springs back when gently pressed and
the cakes have a nice golden brown color. Allow to cool slightly, then
carefully invert onto a plate. Serve with fresh berries and dust with
powdered sugar.


Thursday, January 22, 2009

Amarone Osso Buco Pot Roast

Cook Time: 3 hr
Level: Intermediate
Yield: 6 to 8 servings

Osso Buco:

* 1 cup all-purpose flour
* Sea salt and freshly ground black pepper
* 4 pieces veal shank for osso bucco
* Extra-virgin olive oil
* 3 tablespoons unsalted butter
* 1 onion, diced
* 1 celery stalk, diced
* 2 carrots, diced
* 1 lemon, zest peeled off in wide strips with a vegetable peeler
* 1 head garlic, cut horizontally through the middle
* 2 bay leaves
* 1/4 cup chopped fresh flat-leaf parsley
* 1 bottle Amarone wine
* 1 (14 1/2-ounce) can low-sodium beef broth
* 1 (28-ounce) can whole San Marzano tomatoes, hand-crushed

Cranberry Gremolata:

* 1/4 cup pine nuts, toasted
* 1/4 cup chopped dried cranberries
* 2 garlic cloves
* 1 orange, zest finely grated
* 2 tablespoons chopped fresh flat-leaf parsley


Put the flour in a large shallow platter and season it with a fair
amount of salt and pepper. Get in the habit of always tasting your
flour; once it coats the veal it is harder to adjust the seasoning.
Dredge the veal shanks in the seasoned flour and then tap off the
excess (extra flour will burn and make the dish off-tasting).

Heat a large Dutch oven over medium heat and hit it with a 3-count
drizzle of oil. Add the butter and swirl it around the pan to melt.
Sear the veal shanks, turning carefully with tongs, until all sides
are a rich brown caramel color. Drizzle with a little more oil, if
needed. (Do this in batches if the shanks are big and look crowded in
the pot.) Remove the browned veal shanks to a side plate. There will
be a lot of flavor left over in the bottom of the pot. You're going to
use that to create your sauce.

Preheat the oven to 375 degrees F.

Using the same pot, saute the onion, celery, carrots, lemon zest,
garlic, bay leaves, and parsley over medium heat. Cook the vegetables
down until they start to get some color and develop a deep, rich
aroma. Season with salt and pepper; add a little oil if needed. Nestle
the veal shanks back in the pot. Pour in the wine and let it simmer
down for 20 minutes, until the wine has reduced by half. Reducing is
key for intense flavor. Add the beef broth and tomatoes and stir
everything together. Cover the pot and put it in the oven. Braise for
1 and a 1/2 hours. Then remove the cover and continue to cook for
another 30 minutes. The sauce should be thick and the veal tender and
nearly falling off the bone.

Remove bay leaves.
For the gremolata:

Finely chop the pine nuts, dried cranberries and combine. Combine this
with the garlic together in a mini chopper or with a mortar and
pestle. Fold that into the orange zest and parsley. Scatter the
gremolata over the Osso Bucco before serving.


Wednesday, January 21, 2009

Espresso Panna Cotta with Cocoa Whipped Cream

Cook Time: 12 min
Level: Easy
Yield: 4 servings (espresso cups)

Cocoa Whipped Cream:

* 1 cup heavy cream
* 1 tablespoon cocoa powder
* 2 tablespoons confectioners' sugar

Espresso Panna Cotta:

* 1 1/2 cups heavy cream
* 1 tablespoon espresso beans, roughly ground
* 3 tablespoons sugar
* 1/2 orange, peel only
* 1 teaspoon powdered gelatin


First add the cocoa powder to the heavy cream for the cocoa whipped
cream. Stir well to combine then cover and refrigerate for 1 hour.

Begin preparing the espresso panna cotta by placing the heavy cream,
ground espresso beans, sugar and orange peel in a small saucepan over
medium-low heat. Bring to a simmer, then turn off the heat and steep
for 6 to 8 minutes.

Add the powdered gelatin and using a whisk stir over low heat to warm
the mixture and dissolve the gelatin. Do not let it simmer. Strain the
mixture through a fine sieve (this not only removes the peel and
espresso beans, but also any undissolved gelatin) then pour into
individual espresso cups. Cover with plastic and refrigerate until
set, about 1 hour.

Once you put these in the refrigerator you can finish preparing the
cocoa whipped cream (alternatively, you can do it just before you
serve the panna cotta). Whip the cocoa cream until it begins to
thicken and then add the confectioners' sugar. Whip until soft peaks
form and serve a spoonful over each of the panna cotta servings.


Tuesday, January 20, 2009

Basil Pesto Bread

Cook Time: 5 min
Level: Easy
Yield: 6 servings


* 2 cups fresh basil leaves
* 1 cup fresh Italian parsley leaves
* 1/2 cup grated Parmesan or Romano
* 1/2 cup pine nuts, toasted
* 4 garlic cloves, roughly chopped
* 1/4 teaspoon salt
* 1/2 cup olive oil
* 1 baguette


For the pesto, combine all ingredients in a food processor or blender.
Puree until the mixture forms a smooth, thick paste. Slice the
baguette lengthwise horizontally. Spread the pesto over the cut sides
of the baguette and toast in the oven until crispy and golden.


Monday, January 19, 2009

Sunday, January 18, 2009

Chocolate-Date Pudding Cake

Cook Time: 35 min
Level: Intermediate
Yield: 8 servings


* 6 ounces pitted dates, about 2 cups
* 3/4 cup water
* 1 1/4 cups sugar
* 1 tablespoon pure vanilla extract
* 6 large egg whites
* 1/2 cup unsweetened cocoa powder
* 1/2 cup all-purpose flour
* Confectioners' sugar, for dusting


Preheat the oven to 375 degrees F. Spray a 1 1/2 quart souffle dish
with non-stick spray.

Put the dates and water in a pot over medium-low heat. Cook and stir
for 10 minutes until the dates are very soft. Transfer the softened
dates to a food processor and puree until smooth. Add the sugar and
vanilla, puree again until well-blended. Scoop out the puree into a
mixing bowl. Sift together the cocoa powder and flour and add to the
date mixture. Fold using a rubber spatula; combine gently until well

In a mixing bowl, whip the egg whites until they form stiff peaks.
Fold the egg whites into the date mixture.

Pour the batter into the coated souffle dish, spreading it evenly with
a spatula. Bake on the middle rack for 25 minutes until the outside is
just set. Cool to room temperature. Shake some confectioners' sugar on
top and serve.


Saturday, January 17, 2009

Salt and Pepper Shrimp

Cook Time: 12 min
Level: Easy
Yield: 6 servings


* 2 quarts peanut oil
* Kosher salt and freshly ground black pepper
* 4 cups all-purpose flour, plus 2 cups for dredging
* 2 pounds large prawns, shelled and deveined, with tail attached
* 4 egg yolks
* 4 cups chilled soda water
* 2 tablespoons shaved garlic
* 2 tablespoons shredded ginger
* 1 bunch green onions, sliced on a bias angle
* 1 jalepeno pepper, sliced into rounds
* Serving suggestion: fresh lemon wedges


In a large wok, heat the oil over medium-high to 370 degrees F.

Meanwhile, season 2 cups of the flour with salt and freshly ground
black pepper. Dredge the shrimp in the seasoned flour.

In a large mixing bowl, whisk the remaining 4 cups of flour with the
egg yolks and soda water. Hold the shrimp by their tails dip them into
the batter.

Working in batches, fry the shrimp in the hot oil, turning them once,
until they are golden brown, about 3 minutes per batch. Remove the
shrimp from the oil and drain them on paper towels. While they are
still hot, sprinkle the shrimp generously with salt and freshly ground
black pepper. Transfer the shrimp to a serving tray.

When the shrimp are cooked, carefully pour off all but 1/2 cup of the
oil. Add the garlic, ginger, green onions and jalapeno and fry until
crispy. Spoon the seasoning over the shrimp and serve immediately.


Friday, January 16, 2009

Shrimp, Scallop and Pork Shumai

Cook Time: 10 min
Level: Intermediate
Yield: about 4 shumai



* 1/2 pound medium shrimp, shelled and deveined
* 1/2 pound bay scallops
* 1/2 pound ground pork
* 2 tablespoons minced fresh ginger
* 2 tablespoons minced fresh cilantro leaves
* 2 tablespoons minced shallots
* 2 teaspoons rice wine vinegar
* 1 tablespoon sesame oil
* 2 egg white, whipped
* Sea salt and freshly ground black pepper
* 2 teaspoons cornstarch
* 1/2 lemon, juiced
* 1 (10-ounce) package round wonton wrappers (about 40 to 50
wrappers per package)
* 1 cup frozen peas
* Canola oil, for brushing the steamer
* Savoy cabbage, for lining the steamer, optional
* Minced green onions, for garnish
* Serving suggestion: soy sauce or dipping sauces of your choice

To make the filling: Combine the shrimp, scallops, pork, ginger,
cilantro, shallots, vinegar, sesame oil and egg whites in a food
processor. Season with salt and pepper, add the corn starch and lemon
juice and pulse to combine-- I like my fillings to have a little
texture. (Alternatively chop the shrimp and scallops finely then add
the pork, ginger, cilantro and vinegar and chop together. Transfer the
mixture to a bowl and rapidly mix in the vinegar, sesame oil, egg
whites, seasoning, corn starch and lemon juice.)

To make the shumai: Hold a wonton wrapper in your hand. Spoon 1
tablespoon of the filling into the center of the wrapper (rinse the
spoon in cold water so the filling doesn't stick). Gather the edges of
the wrapper up around the filling and squeeze the sides together with
your fingers forming a little pleated cup. (The sides will naturally
pleat, leaving the filling slightly exposed.) Tap the dumpling on the
table so the bottom is flat and it stands upright then set aside on a
baking sheet. Repeat with the remaining wrappers and filling. Top each
shumai with a pea. (You can freeze any leftover filling.)

Lightly oil the bottom of a bamboo steamer then line it with the
cabbage leaves. Stand the dumplings in the steamer in a single layer
taking care that they don't touch one another. (A 10-inch steamer will
accommodate 12 shumai). Bring about 2 inches of water to a boil in a
wok. Set the bamboo steamer in the wok, cover it with the bamboo lid
and steam until the shumai feel firm, 10 to 12 minutes. Serve the
shumai immediately garnished with green onions and accompanied by soy
sauce or dipping sauces of your choice.


Thursday, January 15, 2009


Cook Time: 35 min
Level: Easy
Yield: 6 to 8 servings


* 4 strips thick-cut bacon, chopped
* 2 cups stone-ground cornmeal, white or yellow
* 1 cup all-purpose flour
* 2 tablespoons sugar
* 2 teaspoons baking powder
* 2 teaspoons baking soda
* 2 teaspoons kosher salt
* 4 large eggs
* 2 cups milk
* 2 tablespoons finely chopped chives


Heat the oven to 375 degrees F.

Put the bacon into a cold 10-inch cast iron pan and cook over medium
heat until the fat is rendered and the bacon bits are crisp. Do not
let it burn. Remove the bacon to a paper towel lined plate. Keep the
bacon fat in the pan and set aside.

In a large bowl, whisk together the cornmeal, flour, sugar, baking
powder, baking soda, and salt. In a separate bowl beat the eggs with a
whisk until foamy; whisk in the milk. Add the wet ingredients to the
dry ingredients and stir just until combined. Fold in the bacon bits,
and chives. Pour the batter into the cast iron pan. Bake until a
toothpick inserted in the center comes out clean, about 20 to 25


Chinese Spareribs with Teriyaki Glaze

Cook Time: 2 hr 8 min
Level: Intermediate
Yield: 8 servings

Spiced spare ribs:

* 2 (4-pound) racks pork spareribs, trimmed of excess fat
* 1/2 cup Chinese five-spice powder
* Sea salt and freshly ground black pepper

Teriyaki glaze:

* 1 cup low-sodium soy sauce
* 1 cup grapefruit juice
* 1/4 cup hoisin sauce
* 1/4 cup ketchup
* 3 tablespoons rice vinegar
* 1/4 cup brown sugar
* 1 fresh red chili, minced
* 2 garlic cloves, smashed
* 2-inch piece fresh ginger, whacked open with the flat side of a knife
* 2 tablespoons sesame seeds, for garnish
* Chopped fresh cilantro and green onion, for garnish


Preheat the oven to 300 degrees F.

Rub the ribs all over with the five-spice powder; then season
generously with salt and pepper. Put the ribs in a single layer in a
roasting pan and slow-roast until they are almost tender, about 2

Meanwhile make the glaze. In a large bowl combine the soy sauce,
grapefruit juice, hoisin sauce, ketchup, vinegar, brown sugar, chili,
garlic and ginger in a saucepan. Bring the sauce to a simmer over
medium heat. Cook until the sauce reduces and thickens then remove
from the heat. Strain the sauce and reserve.

When the ribs are about 30 minutes away from being done, baste them
with the teriyaki sauce. Cook until the meat pulls easily from the
bone (about 1/2-inch of bone will show).

Just before serving, preheat the broiler. Baste the ribs again with
the teriyaki sauce and brown them under the broiler for 5 to 8
minutes. (Keep a close eye on these guys - ribs go from perfectly
crisp to perfectly burnt in seconds.) Separate the ribs with a cleaver
or sharp knife, pile them on a platter, and pour on the remaining
sauce. Sprinkle with sesame seeds, chopped cilantro, and green onion
before serving.


Wednesday, January 14, 2009

Roasted Baby Pears with Herbed Goat Cheese

Cook Time: 25 min
Level: Easy
Yield: 24 appetizers


* 1/2 pound goat cheese
* 1/4 cup chopped mixed herbs such as parsley, thyme, and chives
* 2 tablespoons extra-virgin olive oil, plus more for drizzling
* Kosher salt and freshly ground black pepper
* 12 baby pears
* 12 slices bacon, about 1/2 pound, cut in 1/2
* 2 tablespoons honey
* Arugula or dandelion greens, for garnish


Heat the oven to 375 degrees F.

In a small bowl, mix the goat cheese, herbs, and 2 tablespoons olive
oil; season with salt and pepper. Halve the pears and scoop out the
seeds and cores. Stuff each pear half with about a tablespoon of the
cheese. Wrap each stuffed pear with a slice of bacon and place it on a
baking sheet. Drizzle some olive oil over the pears and season them
with salt and pepper. Bake them until the pears are tender and the
bacon is crisp, about 25 to 30 minutes. Place the pears onto a
platter, drizzle with the honey, and garnish with the arugula.


Tuesday, January 13, 2009

Pulled Beef: Pabellon Criollo

Cook Time: 30 min
Level: Intermediate
Yield: 6 to 8 servings


* 7 tablespoons extra-virgin olive oil
* 2 carrots, chopped
* 2 stalks celery, chopped
* 2 onions, chopped
* 1 (1 1/2 pound) flank steak
* 1 bay leaf
* 2 red bell peppers, chopped
* 4 cloves garlic, chopped
* 1 (28-ounce can) whole tomatoes, drained and hand-crushed
* Kosher salt and freshly ground black pepper
* Black Beans, recipe follows
* Cooked white rice, as an accompaniment
* Cilantro leaves, for garnish


In a large casserole (that has a tight fitting lid) heat 3 tablespoons
oil over medium-high heat. Add the carrots, celery, and 1 onion and
fry for a few minutes until softened; remove the vegetables to a
plate. Season the meat with salt and pepper; add 2 tablespoons more
oil to the pan, if needed, and brown the meat on both sides, about 5
minutes. Return the softened vegetables to the pan along with the bay
leaf. Add enough water to just about cover the meat and bring to a
boil. Lower heat, cover, and simmer gently until meat is very tender,
1 1/2 to 2 hours. Remove meat from the pot and set aside; strain the
liquid and reserve.

Add another 2 tablespoons oil to the pan and put in the peppers,
garlic, tomatoes, and the remaining onion; fry on medium-low heat
until everything is soft and broken down, about 15 minutes. Shred the
meat and add to the pan to heat through. Add some of the reserved
braising liquid if the mixture becomes too dry. Serve with Black Beans
and cooked white rice, garnish with cilantro leaves.

Black Beans in a Pressure Cooker:

* 4 tablespoons extra-virgin olive oil
* 1 ham hock, about 1 pound
* 1 medium onion, diced
* 2 cloves garlic, minced
* 1 bay leaf
* 2 cups (about 1 pound) dried black beans, picked over and rinsed
* 6 cups water
* Kosher salt and freshly ground black pepper

In a 6-quart pressure cooker over medium-high heat, pour in 3
tablespoons oil. Add the ham hock and onions and cook until the onions
are wilted and the ham hock is lightly browned, about 5 minutes. Throw
in the garlic and bay leaf and cook for 1 minute more. Add the beans
and give a good stir. Pour in the water; add the remaining tablespoon
of oil, 1 tablespoon of salt, and a couple of grindings of pepper.
Following the manufacturer's instructions, cover, lock the lid, and
bring to high pressure. Lower heat to maintain pressure and start
timing. Cook at high pressure for 25 minutes. Remove from heat and let
rest for 5 minutes. Release the steam, again following the
manufacturer's directions. If the beans are underdone, simmer them
with the lid off until tender. Remove bay leaf and discard. Pick meat
from ham hock and add to beans; discard the bone. Taste and adjust

Cook's note: The oil prevents the beans from foaming and clogging the
steam vent of the pressure cooker.

Yield: 4 to 6 servings

Thursday, January 8, 2009

Mac 'N Cheese with Bacon and Cheese

Cook Time: 40 min
Level: Intermediate
Yield: 6 to 8 servings


* Kosher salt
* 1 pound elbow macaroni
* 4 cups milk
* 2 or 3 sprigs thyme
* 4 cloves garlic, smashed and divided
* 3 tablespoons unsalted butter
* 3 tablespoons all-purpose flour
* 5 1/2 cups shredded sharp white Cheddar
* Freshly ground black pepper
* 1/4 cup chopped flat-leaf parsley
* 4 slices bacon, cut crosswise into thin strips
* 1 large onion, diced
* 2 garlic cloves, smashed
* Leaves from 1/4 bunch fresh thyme


Bring a pot of salted water to a boil over high heat. Add the macaroni
and cook for 8 to 9 minutes, until al dente. Drain.

Preheat the oven to 400 degrees F.

In a small saucepan heat the milk with the thyme sprigs and 2 garlic
cloves. Melt the butter in a large, deep skillet over medium-high
heat. Whisk in the flour and cook for about 1 minute, stirring
constantly, to keep lumps from forming. Strain the solids out of the
milk and whisk it into the butter and flour mixture. Continue to whisk
vigorously, and cook until the mixture is nice and smooth. Stir in the
4 cups of the cheese and continue to cook and stir to melt the cheese.
Season with salt and pepper. Add the cooked macaroni and the parsley
and fold that all in to coat the macaroni with the cheese mixture.
Scrape into a 3-quart baking dish and sprinkle with the remaining 1
1/2 cups cheese. Bake for 30 minutes, or until hot and bubbly.

While that bakes, heat a saute pan. Add the bacon, render the fat and
cook until crispy. Add onion, garlic and thyme leaves and cook for
about 5 minutes to soften the onion. Season with salt and pepper.

To serve, scatter the bacon mixture over the mac and cheese. Use a big
spoon to scoop out servings, making sure you get some of the smoking
bacon mixture on each spoonful.


Tuesday, January 6, 2009

Chicken Enchiladas

Cook Time: 15 min
Level: Intermediate
Yield: 16 enchiladas, 8 servings


* 3 tablespoons vegetable oil
* 1 1/2 pounds skinless boneless chicken breast
* Salt and pepper
* 2 teaspoons cumin powder
* 2 teaspoons garlic powder
* 1 teaspoon Mexican Spice Blend
* 1 red onion, chopped
* 2 cloves garlic, minced
* 1 cup frozen corn, thawed
* 5 canned whole green chiles, seeded and coarsely chopped
* 4 canned chipotle chiles, seeded and minced
* 1 (28-ounce) can stewed tomatoes
* 1/2 teaspoon all-purpose flour
* 16 corn tortillas
* 1 1/2 cups enchilada sauce, canned
* 1 cup shredded Cheddar and Jack cheeses
* Garnish: chopped cilantro leaves, chopped scallions, sour cream,
chopped tomatoes


Coat large saute pan with oil. Season chicken with salt and pepper.
Brown chicken over medium heat, allow 7 minutes each side or until no
longer pink. Sprinkle chicken with cumin, garlic powder and Mexican
spices before turning. Remove chicken to a platter, allow to cool.

Saute onion and garlic in chicken drippings until tender. Add corn and
chiles. Stir well to combine. Add canned tomatoes, saute 1 minute.

Pull chicken breasts apart by hand into shredded strips. Add shredded
chicken to saute pan, combine with vegetables. Dust the mixture with
flour to help set.

Microwave tortillas on high for 30 seconds. This softens them and
makes them more pliable. Coat the bottom of 2 (13 by 9-inch) pans with
a ladle of enchilada sauce. Using a large shallow bowl, dip each
tortilla in enchilada sauce to lightly coat. Spoon 1/4 cup chicken
mixture in each tortilla. Fold over filling, place 8 enchiladas in
each pan with seam side down. Top with remaining enchilada sauce and

Bake for 15 minutes in a preheated 350 degree F oven until cheese
melts. Garnish with cilantro, scallion, sour cream and chopped
tomatoes before serving. Serve with Spanish rice and beans.

Monday, January 5, 2009

Pistachio Biscotti

Cook Time: 10 min
Level: Easy
Yield: 24 cookies


* 1 1/2 cups pistachios
* 1/2 cup (1 stick) unsalted butter
* 3 eggs
* 1 cup sugar
* 1 teaspoon vanilla extract
* 3 1/2 cups all-purpose flour
* 1 teaspoon baking powder
* 1/2 teaspoon salt


Preheat the oven to 350 degrees F.

Lay the pistachios on a cookie sheet in a single layer. Bake for 10
minutes or until the nuts are lightly toasted. Remove from the oven.

In an electric mixer, beat the butter until light and fluffy. With the
mixer running, gradually add the eggs, sugar, and vanilla; mix until
creamed. Add the flour, baking powder, and salt. Mix the dough until
smooth. Using a wooden spoon, mix in the pistachios until evenly

Put the dough on a lightly floured surface and cut in half. Roll each
half into a log, each 12 inches long by 1-inch high. Place the logs on
an ungreased cookie sheet and bake for 35 minutes or until the bottoms
are lightly brown. Let the logs cool for 5 minutes and then place on a
cutting board. Slice each log on a diagonal into 12 1-inch thick
pieces. Put the cookies back on the cookie sheet and bake 5 minutes.
Turn the cookies over and bake the other side for another 5 minutes.
Store cookies in an airtight container.