Here’s how to make “Almond Biscotti”
Ingredients:
* 3 cups All-pupose flour
* 1 heaping teaspoon Baking powder
* 3 Eggs, large
* 1 cup Granulated sugar
* 1/2 cup (1 stick) Unsalted butter, melted and cooled
* 1 teaspoon Vanilla extract
* 1 cup Whole almonds, toasted
Directions:
* Preheat oven to 350 degrees F. Grease a cookie sheet with non-stick cooking spray or butter.
* Whisk together the flour and baking powder in a large bowl; set aside.
* Use an electric mixer to beat the eggs and sugar in another bowl on medium speed. .
* Add the melted butter and vanilla. Mix on medium speed until combined..
* Gradually add the flour mixture in three batches. Blend well after each addition..
* Use a rubber spatula or mixing spoon to gently stir in the toasted almonds. The dough should be stiff enough to hold in your hands without being too sticky. If it is too sticky, add a small amount of extra flour until it is workable..
* Turn the dough onto the prepared cookie sheet. Divide the dough into two equal portions..
* With lightly floured hands, shape each portion into a flat rectangle about 5-inches wide and 12-inches long. Space the “loaves” at least 2-inches apart..
Bake for 20-25 minutes, or until the loaves are golden brown. Allow them to cool on the pan for 5 minutes..
* Gently transfer the loaves to a cutting board and use a serrated knife to slice them into 1/2-inch slices..
* Place the sliced almond biscotti cookies back on the cookie sheet; placing them cut-side down. Be careful, they will be fragile and could break in half. Bake the almond biscotti cookies for 10 minutes or until golden brown..
* Remove the pan from the oven and turn the almond biscotti cookies over so the other cut side is now facing up. Bake for 10 more minutes or until golden brown. Place finished almond biscotti cookies on a rack to cool..
Now that you have learned how to make almond biscotti, please be sure to view the other recipes.
Here’s how to prepare “Red Eye Beans and Rice”
Ingredients:
* 4 strips of bacon
* 3 stalks of celery
* 3-4 cloves garlic
* 1 medium onion
* 1 bell pepper
* 1 can kidney beans
* 1 can red beans
* 1.5 cups brown rice
* freshly-brewed coffee
Directions:
* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.
* While the bacon starts to heat up, finely dice the celery.
* Give the onion a medium-fine chop and the garlic a crush/fine chop.
* When the bacon is just starting to release all its wonderful, glorious pig grease into the pan
* Chop bacon into roughly 1-cm strips and fry over medium heat in a deep frying pan or medium saucepan.While the bacon starts to heat up, finely dice the celery.Give the onion a medium-fine chop and the garlic a crush/fine chop. When the bacon is just starting to release all its wonderful, glorious pig grease into the panAt that point you should add the diced vegetables and a few generous grinds of black pepper.
* Some may note a slight visual resemblance to the British classic Bubble and Squeak. Indeed, this preparation, if properly compacted, will itself bubble and squeak to a degree. Much like the British dish, you want to get some bits and pieces of this vegetable/bacon mixture to brown very dark, perhaps even begin to burn. When the vegetables have lost a significant amount of their volume and some have attained a crispy texture and dark color, add enough freshly-brewed coffee to cover the lot. Stir briefly, then cover and simmer at least one hour. Add more coffee as necessary to keep everything covered. The vegetables should break down somewhat, though not completely.
* When they have reached appropriate doneness, open the cans of beans.
* Pour the beans and their liquid into the pan with the coffee/vegetable mixture.
* Simmer, covered, for at least 20 minutes. This would be a good time to start the brown rice which I somehow completely neglected to photograph.
* About 20 minutes before serving, take your favorite mashing implement and smash about a quarter of the beans. This will both thicken the broth and give a wonderful creamy texture to the finished dish.
* Leave the pan uncovered after doing this, and let the beans reduce slightly.
* Put one serving (whatever that is for you) of brown rice into a bowl, then spoon the beans over the rice. Top with bits of raw bell pepper.
Now that you have learned how to make red eye beans and rice, please be sure to view the other pork recipes.