Biscotti Baby!

There are very few things that are better than having Biscotti with a steaming hot cup of Cafe Bustelo (colombian espresso).
Its rainy and windy outside today, so I whipped up a batch of Biscotti to go with my coffee. It took a few minutes to throw together, and its much better for you than a jelly doughnut. Some recipes for Biscotti tend to include cornmeal, and can taste a bit dry. I add a bit of Amaretto Liqueur and orange zest to give the Biscotti the perfect balance of flavors. I dip them in chocolate when they are cooled completely, and pair them with the wonderfully strong coffee. The aromas that fill my kitchen are like walking into an old Italian Bakery in the morning.
Go ahead and treat yourself to a relaxing morning of biscotti, strong coffee and a good book. The rest of the week may just fly right past you :)

Biscotti

3 cups Flour
1 cup Sugar
1 cup Brown Sugar
1 1/2 Teaspoons Baking Powder
1/4 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
1 Teaspoon Anise Seeds
3 Eggs
1 Egg Yolk
1/3 cup Vegetable Oil
2 Teaspoons Amaretto Liqueur
1 Teaspoon Orange Zest
1/2 cup chopped Almonds or Almond Slivers
1/2 cup Pine Nuts

Chocolate Dip

1 cup Chocolate Chips
1 Teaspoon Shortening

Preheat oven to 350F. Line two cookie sheets with parchment paper; set aside.
Stir all of the dry ingredients together (including the Anise seeds) in a large bowl. Beat the eggs and add them and the rest of the ingredients (except the nuts) all at once into the flour mixture and stir just until it all comes together. At this point you can add the nuts.
Divide the dough into 2 parts. Shape each half into a 10x3-inch rectangle onto the prepared cookie sheet (1 half per sheet). Bake 30 minutes rotating the pans once during baking. Cool on the cookie sheets completely.
Reduce heat to 300F. Transfer the logs to a cutting board and cut 1/2 inch slices. Arrange the slices, cut sides down, back onto the cookie sheets. Bake 10-15 minutes. Let cool completely.

Have a sheet of wax paper standing by for the dipped Biscotti.

Melt the chocolate chips and shortening together in a glass bowl (sprayed with non-stick cooking spray for easy clean-up) for 30 second intervals in the microwave, stirring every 30 seconds, for 1-2 minutes. Dip the biscotti into the melted chocolate or drizzle the chocolate over them. Place the finished biscotti on the wax paper for the chocolate to set.
Enjoy!

My Brooklyn "Italian Spots"

When I take my trips to visit home in Brooklyn, I find it harder and harder not to make a stop at all of my favorite "Italian Spots" as I call them. L&B's Spumoni Gardens, Randazzo's, Royal's, and a few up and down 86th Street. The food is unbelievable and unreplicable. I cannot tell you how many different states I've been to where they claim to have "Brooklyn Pizza" or "New York Style Pizza" and the pizza always tastes nothing like it. The truth is, if you want "New York or Brooklyn Style Pizza" you have to go there, period.
Where I live, it's very hard to find a good "Italian Spot", so I make my own pizza, foccaccias, bread, rice balls, calzones, parmigiana and all of my italian faves. I save alot of money and I can adjust the fat, salt, sugar, and quality of the ingredients to my liking. It may not be "New York Style" but it's MY style. It's also alot of fun.
Here is my version of White Pizza.

White Pizza

Dough
3 cups Bread Flour
1 Teaspoon Salt
1 Tablespoon Sugar
2 Packets Dry Yeast
2 Tablespoons Olive Oil
1 1/2 cups Lukewarm Water

White Sauce
1 Tablespoon Olive Oil
1 small Onion minced
3 cloves Garlic minced
1 cup Heavy Cream
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper

Ricotta Mixture
2 cups Ricotta Cheese
1 Teaspoon Salt
1 Teaspoon Dried Thyme
1/2 Teaspoon Black Pepper
1/4 cup chopped fresh Parsley
1 cup Mozzarella Cheese

Preheat oven to 400F.
In a large bowl mix all of the ingredients for the Dough, wet ingredients first. Knead into a smooth ball (use more flour if needed) and place into a lightly oiled bowl. Cover the bowl with plastic wrap and let sit for 1 hour.
Meanwhile, saute the onions, garlic, salt, pepper, thyme and olive oil for the White Sauce 5-6 minutes. Add the heavy cream and saute for another 3 minutes. Set aside to cool.
In another bowl, mix together all of the ingredients for the Ricotta Mixture and place in the refrigerator.
After the hour is up on the dough rising, punch the dough down in the bowl and knead for 2 minutes. Turn the dough out onto a floured surface and roll into the shape of your pan ( I use baking sheets and I leave them ungreased for a crunchy crust).
After putting the dough onto the pan, press down with your fingertips to make indentations all over the dough. Bake the dough by itself for 10 minutes.
When the dough has cooled for about 20 minutes, spoon dollops of the Ricotta Mixture all over the crust leaving little mounds everywhere. Next, pour the White Sauce all over the crust covering everything except the borders. The pizza is now ready to be back into the oven. Bake 15-20 minutes, or until golden and bubbly (keep an eye on it). Let it cool abit before eating, and garnish with fresh parsley and parmesan. Enjoy!

*You can use this recipe to add all kinds of different toppings. My husband and children love to make pizza as well. Don't miss the opportunity to have a great moment with your family, even if it is just to make pizza.

The Best Chocolate Cake Ever

This recipe for chocolate cake is so perfect that there is no need for frosting. It is the only chocolate cake recipe that I use and everyone loves it.
If you do choose to top it with something, make it something light. Even a dollop of whipped cream or a sprinkle of powdered sugar would do the trick.
When I make this cake for adults only, I use Cafe Bustelo coffee to infuse the boiling water but if children will be having some, I leave that out. Here is that version.

The Best Chocolate Cake Ever

1 3/4 cups Flour
1 cup Cocoa Powder
1 1/2 cups Sugar
1/2 cup packed Dark Brown Sugar
2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
1 1/2 Teaspoons Salt
2 Eggs
1 cup Heavy Cream
1/2 Cup Vegetable Oil (I use Smart Balance)
2 Teaspoons Vanilla Extract
1 1/4 cups Boiling Water
1/2 cup Mini Semi-Sweet Chocolate Chips
1/2 cup Milk Chocolate chips

Preheat oven to 350F. Spray your baking pans with non-stick cooking spray and cover the bottoms with wax paper cut into circles.
In a large bowl add the flour, cocoa, white sugar, baking powder, baking soda and salt. Whisk these ingredients well making sure that there aren't any lumps. In another bowl add the heavy cream, eggs, vegetable oil, vanilla extract, and brown sugar. Whisk just until the egg is incorporated and pour into the bowl with the dry ingredients. Pour the boiling water straight into the bowl as well and whisk immediately. Fold in the chocolate chips with a rubber spatula.
Pour the batter into the pans and bake 35-40 minutes. Check the center of the cakes with a toothpick to see if the cakes may need more time.
Let cool completely. Store in the refrigerator covered with plastic wrap.

Philippino Adobo Chicken

When I was 9 years old growing up in Brooklyn, I lived in a neighborhood that had several different nationalities and cultures. There were families that were Russian, Jewish, Italian, Indian, Asian, African American, Hispanic and Philippino living all on the same block. That is how I met my best friend Rebecca.

Rebeccas' mom was Philippino and cooked the most amazing food. My favorite was always the Adobo Chicken with steaming hot white rice. I also loved her Lumpia, and Pancit, but that's a whole other posting lol.

When the Philippino people in the neighborhood got together and made a barbeque, it was awesome! They would have a few grills going, while the meat was marinating, skewered Satay style, in a "Secret Sauce". I say "Secret Sauce" because I never got a clear answer as to what was in it, all I knew was that it made the meat taste amazing.

There is a little work to be done to make this recipe just the way that Rebeccas' mom would make it. She would chop the knuckle part of the leg off, and remove all of the skin from the chicken parts. You could just as well use skinless chicken parts and save yourself half the time.
Here is the recipe:

Philippino Adobo Chicken

1 Whole cut-up Chicken or eight Chicken legs (skinned)
1/2 cup White Vinegar
1 cup Soy Sauce
1/4 cup Sugar (I prefer 1/2 cup packed Brown Sugar instead)
1 large White Onion, thinly sliced
6 cloves Garlic, minced
8 Peppercorns ( or 1 Tablespoon Cracked Black Pepper)
2 Bay Leaves
1/2 cup Water

Remove the skin from all of the chicken parts and place in a bowl. Pour the vinegar and soy sauce over the chicken. Set aside.
In a large pot, saute the garlic, onions, peppercorns or pepper, and bay leaves for 2 minutes over medium heat. Add the sugar or brown sugar and mix well.
Pour the entire contents of the of the bowl with the chicken into the pot. Add the water. Bring to a boil, then down to a simmer. Cover the pot and continue cooking for 30 minutes longer, or until the liquid has reduced to a sauce.
Garnish with sliced scallions and serve with hot white rice.

Finally, a New Chicken Salad Recipe!

The first time I tried this recipe, I had a huge leftover turkey breast that I just didn't know what to do with. I was so tired of the same turkey sandwiches that everyone makes with their leftover turkey, so I went into my fridge, and came up with the tastiest turkey salad I've ever had! The whole process took about 20 minutes from start to finish, and the ingredients are amazing. I tried the recipe again with chicken, and it was even better. Chicken, or turkey salad will never be the same again!

New Chicken Salad

3 Chicken Breasts, cooked and cooled
1 Celery Stalk, chopped
1 Scallion, chopped (green and white parts)
1 cup Light Sour Cream
1 Tablespoon Light Mayonnaise
2 Tablespoons Deli Mustard
1 Teaspoon Paprika
1 Tablespoon Black Pepper
1 Teaspoon Salt
1/2 cup Toasted Walnuts
20 Red Grapes, cut in half

Dice the three chicken breasts and place into a large bowl. Add the chopped celery, scallion, walnuts and grapes.
In a seperate bowl, combine the light sour cream, mayonnaise, mustard, paprika, black pepper, and salt. Mix well.
Pour the sour cream mixture over the other ingredients in the large bowl. Toss all of the ingredients together until everything is well coated.
Serve with warm pita pockets, or your favorite toasted sliced bread.

Bacalao Salad

Bacalao Salad was always a staple in my home growing up. The salt cod that is used in this recipe needs to be soaked overnight, drained, then boiled to really get the salt out. Be sure to pick the freshest avocados for this dish, it really makes a world of difference.


Bacalao Salad

2 lbs. Salted Cod, rinsed, then soaked overnight in cold water
1 Large, Ripe (but firm) Avocado, sliced into wedges
2 Firm Tomatoes, thinly sliced
3 Hard-boiled Eggs, cooled and peeled
1/2 Red Onion, thinly sliced
3 Cloves of Garlic, finely minced
1/4 cup Extra Virgin Olive Oil (preferably Goya Spanish Olive oil, and yes, there's a difference)
1 Tablespoon Black Pepper
1 Teaspoon Salt
Juice of 1 Lemon (1/4 cup)

Drain the salted cod that was soaked overnight, and boil for 30 minutes. Drain out the water and let it cool.
Saute the red onion slices and minced garlic in 2 tsps. of the olive oil, for 2 minutes. Add the black pepper and salt. Set aside.
Combine in a bowl, the avocados, tomatoes, and the lemon juice. Add the sauted onion and garlic mixture as well as the remaining olive oil.
Slice the hard boiled eggs and flake the cooled salt cod with a fork. Add the two into the bowl with all of the other ingredients. Fold all of the ingredients together gently, with salad forks. Garnish with chopped cilantro, or parsley, and serve.

*Traditionally, my mother always made this dish over boiled vegetables such as pumpkin, sweet potatoes, batatas, yuca, green bananas, and yautia. You can also add shrimp to change it up a bit.