Pistachio Melbas

This recipe was developed by the Food Network. Two years ago they did a special on Christmas cookies from around the world. I LOVE these recipes. They are different and delicious and make your baking stand out from all of the jam thumb prints, iced sugar cookies and peanut butter flowers that everyone else makes. You can see the original recipe here is a thin twice-baked cookie from Australia. It is named a Melba for its crunchy texture similar to the Melba toasts so popular there.

Pistachio Melbas

From Food Network Kitchens

This biscotti-like cookie is derived from the Eastern European/Jewish cookie Mandelbrot. Australians adopted it, and renamed it Mandel-Melba, due to its textural similarity with the Australian favorite Melba toast (named, of course, for the opera singer Dame Melba). We've used pistachios here, with lemon and orange zests to brighten the flavor. They're not super-sweet; they're more of a cookie to have with your tea or coffee. The key to this is to slice it super-thin so it crumbles in the mouth.

Ingredients

Unsalted butter, softened, for greasing pan
1 1/2 cups all-purpose flour, plus more for the pan
1/4 teaspoon fine salt
1 cup sugar
Finely grated zest of 2 lemons (about 1 tablespoon, packed)
Finely grated zest of 1 orange (about 2 teaspoons, packed)
4 large eggs
1 cup whole raw peeled pistachios

Position a rack in the center of the oven and preheat to 350 degrees F. Brush a 9 by 5-inch loaf pan with butter and dust it with flour.

Whisk the flour and salt together in a bowl.

In another medium bowl, rub the citrus zests into the sugar with your fingers until the sugar is fragrant and takes on a bit of the fruit color. Beat the eggs into the sugar with a wooden spoon until blended. Stir in the flour mixture to make a smooth, sticky but pourable batter. Stir in the pistachios. Pour the batter into the prepared pan, and smooth the surface lightly with a spatula.

Bake until the loaf is lightly browned and pulling away from the sides of the pan, about 40 to 45 minutes. A skewer inserted into the center should come out clean, and the loaf will look like a not so great pound cake. Let stand for 10 minutes, then remove from the pan and cool on a rack for 1 hour.

Wrap the loaf in plastic and freeze until firm, about 30 minutes.

Preheat the oven to 300 degrees F.

Slice the chilled loaf as thin as you can -- 6 to 8 slices to the inch. (It helps to mark the loaf lightly with a serrated knife every half-inch and use that as a guide.) Lay the slices flat on 2 baking sheets and bake until brown, 10 to 15 minutes. (Take care -- the cookies can go from pale to dark brown quickly.)

Let stand overnight or for at least 12 hours on a rack to cool and crisp up. Serve. Store in a well-sealed jar or other container. Makes 4 1/2 dozen cookies.

Chocolate Hazelnut Biscotti

This recipe if from the Joy Of Baking website. Stephanie Jaworski takes these classic flavors of Italy and puts them into one delicious recipe. She recommends shortening the cooking time if you don't like your biscotti super crunchy and dipping these treats in white chocolate for extra decadence. These biscotti are perfect for dunking in milk, eggnog, coffee or hot-chocolate too. Be sure to add the espresso powder as it really helps to bring out the lovely chocolate flavor. For those of you who don't like coffee, don't worry, you won't taste it.

Chocolate Hazelnut Biscotti

Ingredients
4 ounces semisweet or bittersweet chocolate, coarsely chopped
1 cup firmly packed light brown sugar
1 3/4 cups all-purpose flour
1/3 cup unsweetened cocoa, preferably Dutch-processed
1 tablespoon instant espresso powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/2 teaspoons pure vanilla extract
1 cup hazelnuts (toasted and coarsely chopped)

Preheat oven to 350 degrees F (180 degrees C). To toast hazelnuts: spread on a baking sheet and bake for 15 minutes or until lightly browned and the skins begin to flake. Remove from the oven and place nuts in a dish towel. Roll up the towel and let the nuts 'steam' for 5 minutes and then briskly rub the towel (with nuts inside) to remove the skins from the nuts. Cool and then chop coarsely. Set aside while you prepare the dough.

Reduce temperature of oven to 300 degree F (150 degrees C). Line a large baking sheet with parchment paper.

In a food processor fitted with a metal blade, combine the coarsely chopped chocolate and brown sugar and process until the chocolate is very fine; set aside.

Sift or whisk together the flour, cocoa, espresso powder, baking soda and salt into a bowl; set aside. In the bowl of your electric mixer combine the eggs and vanilla extract and beat to blend, about 30 seconds. On low speed mix in the chocolate/sugar and flour mixtures until a stiff dough forms, adding the hazelnuts about half way through mixing.

On a floured surface divide the dough in half. Form each half into a log 12 inches (30 cm) long. Do this by rolling the dough back and forth into a cylinder shape with floured hands. Transfer the logs to the baking sheet, spacing them well apart (width-wise on the pan), and pat to even the shapes. Bake until almost firm to the touch, about 35 - 40 minutes (logs will spread during baking). Remove from the oven, place on wire rack, and let cool for 10 minutes.

Using a long spatula transfer the logs to a cutting board. Using a serrated knife cut the dough into slices 3/4 inch (2 cm) thick on the diagonal. Arrange the slices cut-side down on the baking sheet. Bake 15 minutes. Turn the slices over and bake until crisp and dry, about 15 minutes longer. Remove from oven and let cool on wire rack.

Holiday Baking

Although Christmas is more than a month away, I always seem to get into the holiday spirit around this time. October through December really becomes one big holiday to me. I also like to have something of a game plan going into the holidays. This helps me remain stress-free while also helping me save money and time. I pick menus way in advance so that I am able to order cuts of meat or stock up when something goes on sale. I research my recipes if I am using new ones and sometimes do a test run on the simpler ones. Finally, I try to make as much at home as possible. For my family, that homemade touch really makes the holidays and I feel like it shows our friends how important they are to us too.

Since I love to cook and bake anyway, I often end up giving baskets of homemade goodies to friends. I aim for the 10th of December for drop-off. That way they have time to enjoy them throughout the holidays or at least before they leave to visit their family. However, since cookies exchanges and homemade gift giving has increased, I try my best to find different and interesting recipes. I also try to have varied treats, like something lemony, something cinnamon, something chocolate, etc.

For those of you looking for interesting cookies, here are some ones to think about. I have gathered them over the years from various places and have tweaked some while leaving others alone. I will be adding the recipes over the next week. Beside each cookie is the texture and flavors of each so you can mix and match a balanced basket of your own! Happy Holidays.

Cookies

Bizcochitos
Chocolate Hazelnut Biscotti (crunchy, chocolate, hazelnut)
Cranberry Orange Melbas (crunchy, orange, cranberry)
Double Chocolate Sable Cookies (sandy, chocolate)
Florentines (crisp, almond, sugar)
Golden Rugalach (crumbly, fruit, nuts)
Kourabiedes (crumbly, walnut, sugar)
Linzers (crumbly, rasperberry)
Lusikkaleivat (crunchy, plum)
Ma'amouls (sticky/chewy, orange)
Mazurkas (sticky/chewy, fruit)
Mexican Chocolate Chip (chewy, chocolate, spicy)
Moravian Spice Cookie Wafers (crisp, molasses/spices)
Pistachio Melbas (crunchy, pistachios)
Zimtsterne (sticky/chewy, almond)

Bars

Dulce De Leche (melty/creamy, caramel)
Grasshopper (melty/creamy, mint, chocolate)
Lemon/Lilikoi (melty/creamy, lemon)
Nanimo (melty/creamy, dark chocolate)

Our Annual Gothic Dinner Party 2009

Halloween is one of my most favorite holidays. I love the smell of fall in the air, the feel of mystery and especially the flavors of foods in the fall. For me Halloween sets off the tone for the holiday season. October through December is all about family and friends and getting together, so my husband and I start off with our Halloween dinner party.

I start off with turning my house into a haunted mansion. Then I come up with a menu of delicious gourmet food that I can turn into something creepy and somewhat gross sounding. I like to stay with traditional spooky things like eye of newt or frogs and spiders. Then I invite my friends, dress up and throw a party. Our friends look forward to our party every year and they all really get into the Halloween spirit!

Here is this year's menu:

Appetizers
Eyeballs
Ladies' Finger
Stuffed Roaches
Eye of Newt

Cocktails
Shrunken Head Cider
Ghosts at Midnight
Witches Brew

1st Course
Poisoned Gloop with Crispy Beetles

2nd Course
Fried Frogs with Swamp Slime

Main Course
Rotten Flesh with Shrunken Heads and Puree of Gravestone Mold

Dessert
Spoils of Trick or Treaters
Tarantulas
Poisoned Apples

So there is the menu. I'll include the recipes and pictures as I make each item. Happy Halloween all!

Comfort Food

We all need a little comfort sometimes. Thankfully no matter how bad the weather is, how many tears I cried or how crummy I feel, there is something that makes me feel better. Personally, my day was pretty dang miserable. So tonight my comfort food is a glass of warm almond milk and a chocolate chip cookie. Not surprisingly, it's just as delicious and comforting when you had a perfectly good day too. :)

Chocolate Chip Cookies

Ingredients
2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup brown sugar
1/2 cup granulated sugar
1 1/2 sticks butter (room temperature)
1 whole egg plus 1 egg yolk
1 teaspoon vanilla
1 cup chocolate chips

Preheat your oven to 350 degrees. Combine flour, salt and baking soda in a bowl and set aside. Cream together brown sugar, granulated sugar and butter. Add eggs to sugar butter mixture one at a time, mixing well until each egg is fully incorporated. Add vanilla. Slowly add dry ingredient mixture into the wet and mix until just combined. Add chocolate chips and stir, making sure everything is incorporated. Spoon 1 tablespoon of dough on to a non-stick baking sheet for each cookie. Bake for 12 to 15 minutes or until just browned. Makes about 3 dozen.

**When I make these cookies, I freeze half of them for later use. Or I just eat them frozen out of the freezer on a bad day. :)

Warm Almond Milk

Ingredients
1 coffee mug of milk
Almond syrup (such as Da Vinci, available in the coffee isle)

Heat milk until warmed to your liking; I usually do about a minute and thirty seconds in the microwave, by husband likes two minutes. You could also warm your milk in a pot, but when I feel crummy the last thing I want to do is dirty more dishes. Add 1 1/2 teaspoons almond syrup to warm and stir. Yummy.

Now all you need to do is tuck yourself into your favorite pj's and blanket and start a good movie or book. Or you could write on your blog like me. :)

Pumpkin Chocolate Chip Bread

I used to work at a small catering buisness in Washington state. This was one of the recipes that I gathered while I was there. With the fall in full swing, it feels right to bring out recipes with pumpkin, cinnamon and nutmeg. And even for those of us that are living in warmer climates, baking a loaf of Pumpkin Chocolate Chip Bread helps to bring the fall season inside. This recipe is especially delicious when it is still warm from the oven and the chocolate chips are melty.

Pumpkin Chocolate Chip Bread

Dry Ingredients
3 ½ C flour
2 ½ C sugar
2 t. baking soda
1 t. cinnamon
1 t. nutmeg
½ t. salt
2 cups chocolate chips

Wet Ingredients
4 beaten eggs
1 C apple sauce
2/3 C water
2 C pumpkin puree

Preheat oven to 350 degrees. Mix together flour, sugar, baking soda, cinnamon, nutmeg and salt, set aside. In another bowl, mix together eggs, apple sauce, water and pumpkin. Slowly add the dry ingredients to the wet. Add in chocolate chips or nuts. Grease a 9 x 5-inch bread pan. Bake 30 minutes or until a toothpick comes out clean.

Saturday Morning Pancakes

Well, it's Saturday morning. We're both home in our pjs. Husband is still in bed. Puppy is racing up and down the stairs. One cat is enjoying the morning sun in the dining room. The other is by my feet. What this all translates to is that I need to make pancakes. Blueberry Pancakes with buttery maple syrup.

Now I am not an avid pancake eater. In fact when given the choice I ALWAYS choose waffles or french toast over your good ol' American flapjacks. But DH loves them and this recipe makes them so good that even I have to have more than one.

Saturday Morning Pancakes with Blueberries

Dry Ingredients
1 cup flour
1/4 cup sugar
2 tablespoons
1/4 teaspoon baking soda
1/3 teaspoon salt

Wet Ingredients
2 egg whites (you could use 2 whole)
1 cup milk
2 tablespoons sour cream
2 tablespoons melted butter

As many blueberries as you like (frozen or fresh)

Whisk together the dry ingredients; reserve 1 tablespoon. In a separate bowl, whisk together wet ingredients and add all at once to dry. Stir until just combined. In a plastic bag, add the reserved dry mixtures and blueberries and gently toss until berries are coated. Add to batter and stir gently until just combined. Do not over stir or the blueberries with break and stain the batter.

Heat a griddle or non-stick pan over medium heat. Grease with butter (I just run the stick over the hot griddle side to side until just coated). Add 1/3 cup of batter to hot griddle per pancake. Flip when edges start to bubble. Serve hot. Makes about 8 pancakes.

Buttery Maple Syrup

1 cup maple syrup
2 tablespoons butter

Melt over low heat in a saucepan until combined. Pour over hot pancakes.

So there you go. A nice glass of cold milk and you are good to go!

My Perfect Pantry - Spices

Spices:

• Allspice
• Anise
• Bay Leaves
• Cardamom; Black, Green
• Caraway Seeds
• Cayenne Pepper
• Celery Salt
• Chili Powder
• Cinnamon
• Cloves
• Coriander
• Cumin
• Curry
• Dill
• Fennel
• Fenugreek
• Garlic Powder
• Ground Ginger
• Lavender
• Majoriam
• Ground Mustard
• Nutmeg
• Onion Powder
• Oregano
• Paprika; Sweet, Hot, Smoked
• Peppercorns; Black, White
• Red Pepper Flakes
• Rosemary
• Saffron
• Sage
• Salt; Kosher, Sea, Smoked
• Star Anise
• Smoked Chile Powder
• Tarragon
• Thyme
• Ground Turmeric

I usually keep whole spices around and grind them myself in my coffee grinder. Whole spices taste so much fresher and last much longer too. To go back to the main page for this article, click here.

My Perfect Pantry - Bar

Bar:

• Wine; Red, White, Port
• Vermouth
• Brandy or Cognac
• Vodka
• Gin
• Rum
• Tequila
• Assorted Liqueurs; Chocolate, Coffee, Irish Cream, Apple, Orange, Raspberry, Cassis, Hazelnut, Cinnamon
• Beer
• Club Soda
• Sweet & Sour
• Grenadine

Asian:

• Wine; Shao Hsing, Plum
• Sake
  

Italian:

• Wine; Marsala
• Assorted Liqueurs; Almond

I know this seems like a lot of alcohol, but I like to be ready to have guests at any time. Plus a shot of apple liqueur into a pie or some chocolate liqueur in coffee really makes a moment special. To go back to the main page for this article, click here.

My Perfect Pantry - Canned or Bottled Pantry

Canned/Bottled:

• Oil; Extra-Virgin Olive, Canola, Peanut
• Vinegar; Balsamic, Red Wine, White Distilled, Apple Cider
  
• Tomatoes; Diced, Paste, Roasted, Sauce, Whole
• Beans; Black, Chili, Kidney
• Fruit; Apple Sauce, Apricots, Mandarin Oranges, Peaches, Pears, Pineapple
• Stock; Beef, Chicken, Vegetable, Oyster
• Pickles
• Tuna
• Honey
• Maple Syrup
• Worcestershire
• Evaporated Milk
• Condensed Milk
• Peanut Butter
• BBQ Sauce
• Bouillon; Chicken, Beef
  

Asian:

• Vinegar; Rice Wine, Chinese Black
• Soy Sauce
• Hoisin Sauce
• Sesame Oil
• Mirin
• Oyster Sauce
• Ponzu
• Chili Garlic Sauce
• Coconut Milk
• Fish Sauce
• Tamarind Paste

Italian:

• Tomatoes; Sun-dried (in oil)
• Beans; Cannellini
• Olives
• Capers
• Roasted Red Peppers
• Anchovies In Oil
  

Mexican:

• Tomatillos
• Beans; Refried
• Chiles; Chipolte in Adobo, Green

Middle Eastern:

• Beans; Garbanzo
• Tahini

I didn't include soup here because I usually make my own. To go back to the main page for this article, click here.

My Perfect Pantry - Dry Pantry

Dry Pantry:

• Garlic
• Onions & Shallots
  
• Potatoes; Red, Russet or Idaho
• Crackers
• Granola
• Cereal
• Rolled Oats
• Popcorn
• Rice; Brown, Wild
• Split Peas
• Coffee
• Tea; Earl Grey, Chamomile, Fruit (like Peach for Iced Tea)
• Dried Fruits; Cherries, Cranberries, Currants, Dates, Figs, Brown & Golden Raisins, Turkish Apricots
• Dried Mushrooms; Porcini, Morel
  

Asian:

• Panko
• Pasta; Ramen, Udon
• Rice; Glutinous, Jasmine
• Bonito Flakes
• Dried Kombu (seaweed)
• Dried Mushrooms; Shitake
• Wasabi Powder
  

Italian:

• Pasta; Angel Hair, Bow Tie, Elbows, Fettuccine, Lasagna, Linguine, Penne, Spaghetti
• Rice; Arborio
• Polenta
  

Mexican:

• Tortilla Chips
• Dried Chiles; Ancho, Guajillo
  

Middle Eastern:

• Couscous
• Lentils

To go back to the main page for this article, click here.

My Perfect Pantry - Baking

Baking:

• Flour; All-Purpose, Bread, Cake, Whole Wheat
• Sugar; Brown, Confectioners', Granulated, Superfine
• Cornmeal
• Baking Soda
• Baking Powder
• Yeast
• Cornstarch
• Shortening
• Chocolate; Bittersweet, Milk& White Chips, Dark, Dutch Cocoa
• Food Dye
• Extracts; Almond, Vanilla
• Powdered Espresso
• Cream of Tartar
  
• Various Candies

To go back to the main page for this article, click here.

My Perfect Pantry - Freezer

Freezer:

• Ice
• Frozen Vegetables; Baby Onions, Corn, Peas, Snap Peas, Spinach
• Frozen Fruit; Blueberries, Raspberries, Strawberries, Mangoes
  
• Ground Beef
• Boneless Chicken Breasts
• Boneless Pork Chops
• Bacon
• Bread
• Dinner Rolls
• Fresh Breadcrumbs
• Puff Pastry
• Ice Cream (Usually vanilla)
• Nuts; Almonds, Cashews, Peanuts, Pecans, Pistacchios, Black & White Sesame Seeds, Walnuts
• Homemade Cookies & Muffins
• Pizza Dough

Asian:

• Edamame
  

Greek:

• Phyllo Dough

Italian:

• Pine Nuts
• Cheese Tortellini
• Ravioli
• Italian Sausage
  

Mexican:

• Tortillas; Corn, Flour

To go back to the main page for this article, click here.

My Perfect Pantry - Fridge

Fridge:

• Eggs
• Butter
• Milk
• Whipping Cream
• Buttermilk
• Cheese; Blue, Cheddar, Cream, Pepper-jack
  
• Yogurt
• Bacon
• Bread
  
• Mayonnaise
• Mustard; Smooth & Grainy Dijon, Spicy
• Horseradish
• Ketchup
• Sweet Relish
• Jams/Jellies; Apple, Marmalade, Raspberry, Strawberry
• Bell Peppers
• Broccoli
• Carrots
• Cucumbers
• Lettuce
• Mushrooms
• Tomatoes
• Apples
• Bananas (On the counter)
• Lemons
• Limes
• Mangoes (When in season)
• Oranges
• Peaches (When in season)
  
• Plums (When in season)
• Chives

Asian:

• Fresh Ginger
• Miso Paste (Usually Red)

Greek:

• Feta
  

Italian:

• Mozzarella
  
• Parmesan
• Ricotta
• Cured Meat (Salami or Prosciutto usually)
• Basil
  

Mexican:

• Sour Cream
• Avocados
• Salsa
• Tortillas
• Cilantro
  

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My Perfect Pantry

I like making lists. And since I love food, it seems natural to make lists about food. One of my most researched food lists is my essential pantry list. Just what exactly should I have in my fridge, freezer and pantry at all times? After making some rules, such as items in the fridge must be used at least once a week, I put together my basics and added on over the course of a few weeks. The result was as close to my perfect pantry as possible.

For your convenience I have separated my perfect pantry into a few sections:

Fridge
Freezer
Baking
Dry Goods
Canned/Bottled
Spirits
Spices

I've included what I always like to have on hand in each section. I've also added some themed ingredients that I like to have on hand as well, ex. Italian or Mexican fridge staples. What do you consider to be in your perfect pantry?