Articles in Cooking w/recipe
Grilled shellfish always make the best appetizer. Once the grill fire is going there are a wide variety of things you can do with shellfish that cook quickly, make minimal mess, are wonderful for satisfying hungry party guests, are ridiculously easy and, most important, are delicious.
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In these two examples, one with oysters and one with shrimp and scallops on skewers, everything is assembled simply. When planning portions, I generally figure on three oysters per person and one brochette of shrimp and scallops per person with one shrimp and one scallop on it. Remember, these are appetizers so there is no need for tons of food — that will come later. The instructions below assume you have made a grill fire first.
If you are not adept at shucking oysters (see my video) and if no one is around to open them you can cheat a bit by washing the oysters very well, which you should do in any case. Next, place them into a pot with a half-inch of water, cover, and turn the heat to high. All you are trying to do is get the oysters to relax a bit, not to open them or steam them, so this might take only a minute or two. Remove the oyster shells and, with an oyster knife or handle end of a spoon, pry them open completely, leaving the oyster in its shell, and then follow the recipe.
For the shrimp, the ideal size is medium, about 41- to 50-count per pound. Of course, if you have access to fresh shrimp with their heads (that is, never frozen shrimp) by all means use them, removing the shell but keeping the head on. Frozen shrimp should be defrosted in the refrigerator.
Too many people buy frozen shrimp as if all shrimp are the same. They’re not, so look at the package to see where they originate. My personal preference is large and extra large shrimp from India or Bangladesh. I’m not sure what they’re doing to make them taste better, but they do. Shrimp from Mexico, Vietnam, and Ecuador are pretty good, too, and I always love Florida rock shrimp but not for this preparation.
For the scallops, you’ll want to use the large sea scallops rather than the tiny bay scallops that cook too fast.
Yield: 6 appetizer servings
½ cup (1 stick) butter
2 tablespoons Creole seasoning, such as Tony Chachere’s or Paul Prudhomme’s
24 oysters, shucked
1. Melt the butter and stir in the Creole seasoning.
2. Shuck the oysters and arrange them on the grill. Spoon some seasoned butter over each and cover the grill. Grill until some of the butter is bubbling, then spoon the remainder on and continue grilling, covered, until the edges of the oysters begin to curl slightly. Remove and serve.
Grilled Skewers of Scallops and Shrimp
Make sure the scallops and shrimp on the skewer don’t touch.
Yield: 4 servings
1 pound medium shrimp, shelled
1 pound sea scallops
Juice of 1 orange
½ cup dry white wine
¼ cup extra virgin olive oil
¼ cup finely chopped fresh oregano or 1 tablespoon dried
Freshly ground black pepper
6 (10-inch) wooden skewers
1. Place the shrimp and scallops into a 9-by-12-inch ceramic or glass baking pan and add the orange juice, white wine, olive oil, oregano, and pepper to taste. Leave to marinate in the refrigerator, covered, for 2 hours. Remove from the refrigerator 15 minutes before grilling.
2. Skewer the shrimp and scallops so they don’t touch, reserving the marinade. Place onto the grill and cook, turning occasionally, until the shrimp are orange and the scallops a light golden brown, about 20 minutes. Baste with the marinade during grilling. Serve hot.
Main photo: Grilled skewers of scallops and shrimp. Credit: Clifford A. Wright
I am not a licorice-lover — far from it — but I have become fanatic about the anise-scented fennel.
The first hint came when I had it slow-braised with a roast and reduced to a mild, sweet, and meltingly delicious vegetable with just the barest hint of anise. The next step was roasting it with Parmesan cheese, which only a fool would turn down. My conversion experience came when I was presented with thinly sliced raw fennel, served in a bowl of lemony ice water, after a meal in Sorrento, Italy.
As a confirmed fennel fanatic and evangelist, my tip for first-timers or skeptics is to try fennel that has been mellowed out through cooking. Chances are you will soon find the sweet, delicately nuanced aroma and flavor of raw fennel also enticing.
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Five reasons to love fennel
- It’s versatile. You can’t really go wrong with fennel, whether you cook it or eat it raw. And all three parts — the base, stalks and feathery leaves — are edible. The bulb is the part most commonly used, cooked with meat, braised on its own, or used in salads or on sandwiches. The stalks can be used for soups, stocks and stews, while the leaves can be used as you would herbs such as parsley, dill, or tarragon.
- Easy to prepare and enjoy raw. You can slice fennel thinly, and mix with a vinaigrette on its own, or toss with a green salad or potato salad. It’s fast, simple, and delicious.
- Easy to cook. For those who don’t like the anise scent and flavor of fennel, try cutting the bulbs into large chunks, and roast them under a chicken or other meat or fish. And no one I know can resist fennel lightly sautéed in wine, cooked in cream, or roasted in the oven with Parmesan.
- Low calories and high nutrition. One cup of sliced fennel has only 27 calories, but large amounts of vitamin C, folate and potassium.
- Its phytochemicals promote health and may fight cancer. Fennel contains many health-promoting phytochemicals, naturally occurring chemical compounds such as the antioxidants rutin and quercitin, and other kaempferol glycosides that also give fennel strong antioxidant activity. But perhaps the most interesting phytonutrient in fennel is anethole — the primary component of its volatile oil, which has antimicrobial and antifungal properties. In animal studies, the anethole in fennel has reduced inflammation and helped prevent cancer. One study showed that anethole stopped breast cancer cells from growing. Researchers have also proposed a biological mechanism that may explain these anti-inflammatory and anticancer effects by showing how anethole is involved in the shutting down of an intercellular signaling system, thus stopping tumor growth.
Of course, the main reason to love fennel is that it is delicious. One of the simplest ways to cook it is this recipe from Jane Grigson’s “Vegetable Book.” Grigson also turns out to be a fennel fanatic, and notes: “My favorite fennel dish, the best one of all by far. The simple additions of butter and Parmesan — no other cheese will do — show off the fennel flavor perfectly. The point to watch, when the dish is in the oven, is the browning of the cheese. Do not let it go beyond a rich golden-brown.”
Fennel Baked With Parmesan Cheese
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Yield: 6 servings as a side dish
6 heads fennel, trimmed, quartered
2 tablespoons butter
freshly ground pepper
3 tablespoons (or more) grated Parmesan cheese
1. Cook the fennel in salted water until it is just barely tender.
2. Drain it well and arrange in a generously buttered gratin dish.
3. Be generous, too, with the pepper mill.
4. Sprinkle on the cheese.
5. Put into the oven at 400 degrees for 15-20 minutes, or until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.
You can make this salad as simple or as fancy as you like. Adding sweet dates and salty capers or olives make it exotic, but when you have fresh fennel all you really need is a light vinaigrette.
Prep Time: 15 minutes
Cooking Time: 0 minutes
Total Time: 15 minutes
Yield: 2 servings
2 fennel bulbs, thinly sliced, by hand or with a mandoline
Black olives, capers, dates (about 2 tablespoons each, or to taste), optional
Juice of one lemon
3 to 4 tablespoons olive oil
Salt and pepper to taste
1. Rinse the fennel and slice very thinly. Also slice the dates and olives, if you’re adding them.
2. Toss the fennel with the dates, olives and capers.
3. Whisk the lemon juice and olive oil together with a pinch of salt and pepper.
4. Dress the salad and toss to coat well.
Main photo: Fennel in the field. Credit: Terra Brockman
Driving along shoulderless highways in northern Michigan, it’s hard to miss row after row of Montmorency cherry trees loaded with fruit waiting to be baked into pies or squeezed into a liquid elixir that scientists and doctors assign superfruit status.
With more than 2 million cherry trees, Michigan produces over 70% of the country’s tart cherry crop, and July is the start of the season for a fruit that has been credited with controlling cholesterol, lowering weight and boosting heart health. Not to mention being at the heart of a mean cherry pie.
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Tart cherries might well deserve a medal for their healthy attributes, but I’d much rather test their ability to satisfy my craving for the yin-yang balance of sweet and tart enveloped in one glorious double-crusted pie. That’s because tart cherries, not sweet, have always been the basis for the best cherry pie. Bakers can control the amount of sweetness with sugar and the tangy essence of tart cherries keeps the pie from becoming cloyingly sweet.
In a part of the country where any proper pie judge will tell you that cherry pies are not to be trifled with, I decided to go out on a limb and conducted a loosely structured pie contest of my own. In traditional measure, blue ribbons become a battle between best crust and most cherry-packed (but least gooey) filling, and awards only go to those that deliver both.
Ferreting out the best the region had to offer, I sampled options from The Cherry Hut, a 92-year old pie-making institution in the little town of Beulah (8 points for cherry-packed filling), to local behemoth Cherry Republic (9 points for crunchy, tender crust). Naturally, I couldn’t avoid including a few farm stand options in between. In the end, a roadside pie spiced with a bit of balsamic vinegar took the prize for my personal favorite. Cask-aged balsamic, which delivers its own magic blend of sweet and tart, was the perfect complement to the fruit and provided a deep base of flavor to the freshly harvested cherries.
But after all that pie, I was feeling a bit sleepy, and no wonder. Did I mention that tart cherries contain melatonin, a natural hormone that helps you sleep at night?
The winning farm stand pie inspired my interpretation of the classic Michigan cherry pie. I’ve blended a rich, cask-aged balsamic vinegar into the filling and added a bit of Fiori di Sicilia, a blend of floral, citrus and vanilla essences, to keep the flavors bright.
- Pie dough, enough for two crusts, chilled
- 3 pounds, pitted fresh or frozen (do not thaw) tart cherries
- ⅓ cup Pie Enhancer (or 6 tablespoons flour)
- ½ cup sugar
- 1 teaspoon salt
- 3 tablespoons cask-aged balsamic vinegar
- ½ teaspoon Fiori de Sicilia extract (or vanilla extract)
- Sparkling sugar
- Preheat oven to 350 F. Roll out enough dough for one crust and place in 9- to 10-inch deep dish pie plate, leaving a 2-inch overhang. Return to refrigerator while assembling filling to keep dough cold.
- In a large mixing bowl, toss to combine cherries, Pie Enhancer or flour, sugar, salt, balsamic vinegar and Fiori di Sicilia. Fill pie dish and return to refrigerator again while preparing top crust.
- Roll out remaining pie dough and trim into 1-inch slices. Weave for latticework and gently transfer over filling. Turn lower crust up and over edges of lattice and crimp with fingers or fork.
- Whisk egg with 2 tablespoons water and gently brush over top crust. Sprinkle with sparkling sugar.
- Place the pie on a baking sheet and bake for 1 hour to 1 hour 20 minutes, crust will be golden brown and fruit will be gently bubbling when done. Remove to rack to cool.
Not one to cling to tradition, when I find a new ingredient that is a big improvement over my old ways, I embrace it. Such is the case with King Arthur Flour’s Pie Enhancer, which I use to thicken fruit pies. A blend of superfine sugar, modified corn starch (aka Instant Clear Gel) and ascorbic acid, it sets the pie juices but avoids that gluey texture that flour sometimes imparts. But follow your own tradition and if flour works best for you, then substitute 5 tablespoons of flour for the Pie Enhancer and increase the amount of sugar in the filling for a total of ⅓ cup sugar.
Midway through summer I start craving a bit more excitement from my grill. Sure, I keep the usual burgers and kebabs on the menu. However, for a flashy, festive meal that’s a snap to create, I add bivalves to my barbecue.
Bivalves, a class of mollusk, possess two hinged shells, or valves, held together by a single muscle. Sound familiar? It should. This group consists of oysters, clams, mussels and scallops. Of these, clams, mussels and scallops all receive invitations to my cookouts.
Why aren’t oysters included on the guest list? It’s because of the “no R” rule — don’t consume oysters in a month without an “r” in its name. This is not an old wives’ tale. During the months of May through August, oysters spawn and become watery and unpalatable. Not even a smoky grill will improve their state.
Bivalves provide a chance of pace on the grill
Of the bivalve trio, the clam, specifically the East Coast littleneck clam, is a particular favorite of mine. Less than 2 inches in diameter, these are the smallest hard-shell clams. They are also the tenderest and one of the eco-friendliest.
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Along with its sweet, somewhat briny taste, what I love about the littleneck clam is that it cleans itself, siphoning water into and out of its shell, pushing out debris as it goes.
Keeping this self-cleaning trait in mind, about a half hour before placing them on the grill, I lay my littlenecks in a bowl filled with cold water and pour a generous amount of salt over them. The clams immediately begin to push out the salted water and any sediment that has collected in their shells. You can watch the grains of sand and dirt float to the top of the bowl.
After 20 to 25 minutes have passed, I arrange the debris-free clams on a sheet of tin foil. Although this may seem like a mundane task, I stay on my toes, looking out for fastidious or feisty clams among the bunch. These invariably spit water at me.
Placing the foil on my preheated grill, I cover and cook the clams for five to eight minutes. They’re finished when all their shells have opened. Any that don’t open I discard.
The grilled clams, with their juices pooling in their shells, can be topped with a dollop of hot sauce, squeeze of citrus juice, drop of butter or pinch of ground black pepper. Juicy and mildly salty, they’re equally delicious without any adornments.
Mussels require a smidgen more effort. Look at a mussel and the first thing you’ll notice is a cluster of scruffy threads attached to it. Known as a beard, these fibers allow the mussel to cling to and grow on rocks and other substrate. Although useful to the mussel, they’re of no value to me and must be scraped off with a knife.
Beards removed, I scrub the mussels under running water with a stiff brush. If they seem heavy or dirty, I soak them in a bowl of cold water for an hour before draining and washing them off again.
Cleaning finally completed, I follow the same cooking steps used for clams. As for dressing the grilled mussels, I consider what complements their sweet, moist meat and adorn them with such ingredients as chives, shallots, mustard, lemon juice, tarragon vinegar or garlic-laced butter.
Scallops differ from the other two in that they’re shucked at sea immediately after being harvested. As a result, I don’t have much cleaning to do. I just rinse the meat under water and move on to cooking.
Unfortunately, the lack of shells means I have an increased risk of the scallops drying out on the grill. To combat this possibility, I generously coat the scallops with olive oil before laying them on a hot grill. After seasoning each with salt and pepper, I cook them for two to three minutes per side or until the translucent flesh has turned a beautiful pearl color. I immediately remove the scallops to prevent overcooking.
Similar to clams and mussels, scallops require few, if any, extra ingredients. A dusting of cayenne, scallions, shallots, and vinegar or lemon or lime juice will balance out their sweetness, while a splash of cream or white wine will enhance it. Chervil, parsley or thyme likewise pair well with these plump and flavorful bivalves.
The next time that you fire up your grill, add some bivalves to your barbecue. Simple, quick and flavorful, they’re a welcome addition to any summer feast.
From “Fish Market” (Running Press, 2013). If you don’t have an outdoor grill, you can make these on a grill pan.
- 8 tablespoons unsalted butter
- Juice of 1 lemon
- Grated zest of 2 lemons
- 3 tablespoons fresh basil, minced
- ½ teaspoon freshly ground black pepper
- 5 dozen medium-sized hard-shelled clams such as top neck or cherrystone, scrubbed
- Preheat the grill on high.
- In a glass bowl in the microwave or in a small pan on the stovetop, melt the butter. Allow the butter to cool slightly, about 10 minutes, and then add the lemon juice, zest, basil and pepper. Stir together and set aside.
- Place a layer of tin foil on the grill and then place the clams on top of the foil. Cover the grill and allow the clams to cook for 8 to 10 minutes.
- After tossing out any unopened clams, place the grilled clams in a bowl or on a platter and drizzle the lemon-basil butter over the top of them. Serve immediately.
Main photo: Clams on a grill pan. Credit: Kathy Hunt
New potatoes are the summer cook’s best friend. Firm and waxy with a wonderful sweet flavor and gossamer-thin skins, there’s no need to peel them — in fact it would be criminal to do so, for loads of flavor and much of the goodness lurks just under the skin.
All they need is a good scrub and — voilà — they’re good to go. Drop them into a pan of judiciously salted water, bring to a boil, cook till tender and serve with fresh butter and snipped mint leaves.
Plenty of ways to enjoy new potatoes
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Boiling is not the only way to go with new potatoes. Because they keep their figure when cooked, they respond well to roasting or baking. For real drama and a winning dish that never fails to draw gasps from guests, try a “tatin” of new potatoes baked under a salty, herby crust. The whole thing is inverted for serving, like a tarte tatin, to reveal the spuds in all their golden glory. Or cut them almost in half, slide a bay leaf into the cut, drizzle with olive oil and roast till golden.
And remember that new potatoes come in many colors; any potato that is harvested early, be it white, gold, russet, red or purple, qualifies as new. A dish of purple potatoes mixed with brilliant green sugar snap peas and anointed with a little melted butter makes an arresting summer statement.
“Tatin” of New Potatoes With an Herby Salt Crust
Prep time: 20 minutes
Cook time: 1 to 1¼ hours
Total time: About 1½ hours
Yield: Serves 6 to 8
18 to 24 medium-sized new potatoes
14 ounces (400 grams) flour
14 ounces (400 grams) kosher salt
1 tablespoon dried herbes de Provence or thyme
2 egg whites
A scant cup (about 200 milliliters) warm water
1 to 2 tablespoons olive oil
1. Heat the oven to 425 F (220 degrees C). Scrub the potatoes, but do not peel them.
2. Mix together the flour, salt and herbs in a large bowl.
3. Make a well in the center of the flour mix and add egg whites.
4. Add the water, gradually draw in the flour and salt from the sides and mix together till it forms a stiff dough.
5. Knead on a floured surface till smooth — if too sticky to your hands, add sprinkles of flour. If too dry, splash on a little more water and work it in.
6. Cut a piece of baking parchment to fit the bottom of a 12-inch (30-centimeter) cake pan.
7. Arrange the potatoes close together in the pan to form a flower shape and drizzle with olive oil.
8. Roll out the crust thickly on a floured board to the same diameter as the pan.
9. Lay it on top of the potatoes, tucking it inside the pan edge so there’s no overhang and the potatoes are snugly encased beneath the dough.
10. Bake the potatoes for 1 to 1¼ hours or until the crust is golden brown and hard and you can hear sizzling noises from the potatoes.
11. Leave the pan in the turned off oven till ready to serve.
12. Invert a large plate over the pan and carefully turn the tatin out onto the plate. The crust will form a base and the potatoes will be uppermost.
13. To serve, spear potatoes with a fork and lift them off the crust. Discard the crust, which is impossibly salty.
Roasted New Potatoes With Bay Leaves and Olive Oil
Prep time: 10 minutes
Cook time: 1 hour
Total time: 1 hour 10 minutes
Yield: Serves 6 to 8
24 medium-sized new potatoes
24 bay leaves
A drizzle of olive oil
Salt and pepper to taste
1. Heat the oven to 400 F (200 degrees C). Scrub the potatoes well, but do not peel.
2. Make a deep, lengthwise cut in each potato without going right through and slide a bay leaf inside each one.
3. Brush a little olive oil in the bottom of a baking tin or ovenproof dish just large enough to take all the potatoes in one layer.
4. Arrange the potatoes tightly together in the dish with the bay leaves uppermost, season with salt and pepper and drizzle with more olive oil.
5. Bake the potatoes for about an hour or until golden and fragrant.
Purple Potatoes and Sugar Snap Peas With Herbs
Prep time: 5 minutes
Cook time: 20-25 minutes
Total time: 30 minutes
Yield: Serves 2 to 3
1 pound (450 grams) small purple potatoes
7 ounces (200 grams) sugar snap peas
1 teaspoon salt
1 ounce (25 grams) sweet butter
A handful of fresh herbs, roughly chopped (try mint, chives and flat-leaf parsley)
1. Scrub the potatoes well, but do not peel.
2. Trim the sugar snap peas.
3. Put the potatoes in a saucepan with water to cover and the salt.
4. Bring to a boil and boil for 15-20 minutes or until the potatoes are tender when pierced with the point of a sharp knife.
5. Add the sugar snap peas and boil for 2-3 minutes more or until barely tender and still beautifully green.
6. Drain the vegetables, melt the butter in the pan, return the vegetables to the pan and roll them around in the butter till sizzling.
7. Tip the vegetables into a dish and sprinkle with chopped herbs.
Main photo: A tatin of new potatoes. Credit: Kerrin Rousset
I am planning to compile a personal cookbook — not for publication, but rather as a private collection of favorite recipes to give to family and friends. The idea has been brewing ever since I got a phone call from a son at college who wanted to know how to make “skinny fries,” a potato recipe he’d grown up with. At other times I get requests from friends for how to make a particular dish they had at my house. Although some of the recipes I will be compiling are for family dishes that were passed down to me, many come from cookbooks or magazines, recipes I probably tweaked before deciding they were perfect. What makes my cookbook personal, of course, is that it will reflect my particular tastes in food, leaving out ingredients I do not like, and going heavy on the types of dishes I love.
We all know that the world has become flooded with recipes so that selecting the best of them is challenging and time consuming. I have spent years accumulating thick files of favorites I culled after having tried so many other recipes that were similar but not as good. So I see my collection as a worthwhile service to loved ones by offering them what I consider to be the best of the best. It took years, for instance, to find the perfect chocolate cake, a dessert I now bring to potluck gatherings where I am always besieged for the recipe. I also have a biscotti recipe that experienced biscotti eaters tell me is the best they have tasted. I have recipes that were handed down by the women in my family, and passing these along gives me a sense of continuity and order. These include recipes for a winter soup made with beans and meat, and a meatloaf made light and fluffy because of its secret ingredient — a grated raw potato.
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I routinely hear tales from friends who regret not getting their grandmother’s recipe for a dish they continually think about, but don’t know how to make because no one in the family thought to jot it down. It would have required trailing after grandma in her kitchen, and managing to measure and write down what she instinctively threw into a pot. I have even heard stories about grandmothers who will not give out their recipes, or if they do, will deliberately leave out key ingredients. Their motivation seems to be the hope that family members will continue to visit and eat what they cook. My expectation for myself is to have it both ways — to continue to please my visiting family members with the dishes they love and then to hand them all copies of the recipes.
It’s ‘CSI: The Kitchen’
I have seen compilations of family recipes assembled by other people, and they tell me a lot about the person who put the collection together. They add up to what I think of as a food profile. Just as FBI profilers can speculate about perpetrators of crimes by analyzing clues left behind, I feel I can gain insights into a person by examining the foods they choose to eat. But the work of a food profiler is far more pleasant — investigating noodle puddings and fruit pies rather than bullet holes and blood spatters. I have noticed, for instance, that books filled with dishes for grilled meats strike me as man pleasers or may even have been created by men. Ethnic backgrounds are also easy to spot — loads of pasta recipes with tomato sauce suggest Southern Italy, while yeast breads and coffeecakes using cardamom say Scandinavia.
Regional recipes are striking when, for instance, books recommending sweet tea and directions for such desserts as triple-layer coconut cake and sweet potato pie announce old-time Southern cooking. Recipes using such stylish grains as farro and quinoa and a wide variety of herbs and spices suggest an adventurous eater, while those relying mainly on salt and pepper for seasoning strongly hint that the eater has conservative tastes. And there are subtle clues. If many of the recipes yield eight or more servings, I deduce that the person either has a large family or entertained frequently, and the reverse is true. Recipes serving just two indicate a more private lifestyle.
My personal food profile
If I were to be food-profiled, the absence of cilantro, the herb people seem to either love or hate, would herald my aversion to the thing. Also noticeable would be my preference for cooking with olive oil rather than butter, and that an indifference to butter and cream carries over to desserts that omit whipped cream. Recipes for candy and cookies will lord it over puddings and tarts. My book will contain anecdotes, tributes to my sources for recipes, and nostalgic comments about the people whose recipes I am reproducing. I would hope to be seen as someone with a generous spirit, but most of all I would like to be seen as someone with a respect for history. I long ago learned that history is not just about the actions of presidents and kings but about the aspirations of regular people, and personal cookbooks can be a key to understanding how these people really lived.
Chocolate Chip-Pecan Biscotti
(Adapted from “Cooking With Les Dames D’Escoffier” cookbook)
Prep time: 30 minutes (this includes the slicing before the second baking)
Chilling time for dough: 3 hours
First baking: 45 minutes
Resting time between bakings: 1 hour
Second baking: 25 minutes
Total time: 5 hours 40 minutes
Yield: 48 biscotti
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
10 tablespoons (1¼ sticks) unsalted butter at room temperature
1⅓ cups granulated sugar
3 large eggs divided
1 teaspoon vanilla
3 tablespoons milk
1½ cups miniature chocolate chips
1½ cups chopped pecans
- Whisk together the flour, salt, baking powder and baking soda in a medium bowl. Using an electric mixer, beat the butter and granulated sugar in a large bowl until blended. Add two of the eggs, one at a time, beating just to blend after each addition. Beat in the vanilla and milk, then the flour mixture. Stir in the chocolate chips and pecans.
- On a lightly floured surface, divide the dough into 3 equal portions. With lightly floured hands, form each portion into an 8-inch long log and flatten it to 2½ inches wide; place each log on a piece of plastic wrap large enough to cover the dough. Wrap in the plastic and chill for at least 3 hours or up to 3 days.
- Position oven rack in the upper third of the oven. Preheat oven to 325 F. Line a heavy, rimmed baking sheet with parchment paper. Unwrap the logs of dough, leaving them sitting on the plastic. Beat the remaining egg well to make a glaze. Brush the tops of the logs with the glaze and place them on the parchment-lined sheet. Space them 2 to 3 inches apart since they will spread. Bake 45 to 50 minutes until golden brown and just firm to the touch. Let logs cool completely for at least an hour.
- For the second baking, heat oven to 300 F. Line one or two sheets with parchment paper. With a long serrated knife, cut the logs crosswise into ½ to ¾ inch slices. Arrange biscotti on the sheets, putting the ends cut side down. Bake for 15 minutes and then turn them over and bake for another 10 minutes. Cool and store.
Variation for cranberry-pecan biscotti: Omit chocolate chips, vanilla and milk. Add 1½ cups dried cranberries, 3 tablespoons lemon juice and 1½ tablespoons lemon zest. The rest of the directions are the same.
Main photo: Chocolate Chip-Pecan Biscotti. Credit: Barbara Haber
In our house, asking for cherry pie means one thing: sour cherry pie. Just as there are “eating apples” and “cooking apples” that differ in acid level and sugar content, these same differences exist between cherries. Sweet cherries — like eating apples — are delicious raw. Sour cherries, with their higher acid level and lower sugar content, will make you pucker if you pop them into your mouth straight off the tree. While a pie made with sweet cherry varieties (such as Bing or Rainier) can be cloying, a pie made with Montmorency or North Star cherries has the perfect balance of sweet and sour.
It’s been my experience that people who say they don’t like cherry pie have never tasted a sour cherry pie. Surprisingly few folks know that sour cherries exist, partly because it’s hard to find sour cherries (Prunus cerasus) in many parts of the country. Sour cherries, also called tart cherries, are thought to have originated in the region between the Caspian and Black seas. Cherry trees still grow wild in that area, which includes part of Russia, Georgia, Armenia and Azerbaijan. The Greeks were cultivating sour cherries by 300 B.C. and the popularity of these tart cherries spread quickly to Italy and throughout Europe.
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French colonists brought sour cherries to North America and by the mid-1600s cherries were plentiful in Virginia, my home state. Today most sour cherries commercially grown in the U.S. are produced along the Great Lakes in western Michigan, as well as in parts of Wisconsin, New York and Pennsylvania.
My love of cherry pies came early courtesy of my mother. She truly is famous for her pie baking skills — at least in her Virginia town where the local paper has profiled her and her homemade pies. She has forged some deep relationships with local sour cherry growers, who reserve gallons of cherries for her each summer. Even in a bad winter – like this last one, which killed off much of the cherry crop — my mother somehow leaves a supposedly “sold out” orchard with brimming boxes of cherries unavailable to the typical customer.
The harvest season for sour cherries is short — just a few weeks at the end of June and early July. This delicate fruit doesn’t ship or store well, so the first step in making pies for the rest of the year is preserving the fruit. Sour cherries may be canned in the traditional way, but it’s even easier to freeze them.
Although my mother often gets gallons of cherries at once, she freezes them in small batches. Seeding cherries is no small effort and it’s nice to spread the work out over a longer period of time. But the biggest advantage to this method is that you can freeze the precise amount of seeded and sugared cherries you need to make one pie. My mom actually prefers making pies from frozen cherries because it’s easier to control the amount of juice that goes into the pie filling if you separate the liquid from the cherries during the thawing process.
How to preserve sour cherries
To freeze, wash and seed four cups of cherries and place them into a large bowl. Sprinkle cherries with ½ cup of sugar, stir to combine, and let rest for 30 minutes. Freeze sugared cherries in 1.5-pint freezer containers or quart-sized freezer bags. Be sure to label your containers with contents and dates. Frozen cherries can be stored for up to one year. When taking frozen cherries out to thaw, put them in a colander with a bowl underneath to collect the juice.
If dealing with fresh sour cherries seems like too much work or sourcing them is an impossibility, you can often find jarred or canned sour cherries at Trader Joe’s or Middle Eastern markets. These canned sour cherries are usually Montmorency cherries and they’ll work fine. Just be sure that you’re not buying cherry pie filling, which is usually more sugary goop than cherries.
The hardest part of making a sour cherry pie is finding the cherries, but making cherry pie does require a certain amount of practice. The following recipe comes straight from my mother. I cannot guarantee that it will make you the focus of local newspaper profiles or will make your kitchen a place where neighbors drop in simply on the off-chance they can get some pie. But it will make you a convert to sour cherries.
Recipe courtesy Linda Lutz.
- 2 quarts sour cherries (fresh or frozen)
- 1 cup and 1 teaspoon granulated sugar
- 3 cups plus an additional 4 tablespoons all-purpose flour
- 1 teaspoon plus a pinch of salt
- 1 cup vegetable shortening
- 1 egg, beaten
- ⅓ cup plus 1 tablespoon cold water
- 1 tablespoon white vinegar
- ¼ teaspoon almond extract
- 1½ tablespoons butter
- Wash and seed cherries.
- Place about 4 cups fresh sour cherries into a medium bowl and add ½ cup of the sugar.
- Let sit for at least an hour to allow cherries to draw juice, stirring occasionally.
- To make pie dough, place 3 cups of the flour and 1 teaspoon salt into a large bowl.
- Measure 1 cup vegetable shortening and add in small pieces to flour mixture. Using the tips of your fingers, pinch the shortening into the flour mixture until the flour-covered fat balls are the size of slightly flattened peas.
- Beat one egg in a small bowl. Add water and vinegar to beaten egg and stir to combine.
- Slowly pour liquid into flour mixture, stirring gently with two fingers until all liquid is added. Have a light touch with dough to keep it flaky. Stir no more than is necessary to work dough into a ball.
- Divide dough into three parts and shape into flat rounds. Wrap dough in plastic wrap and refrigerate while you making pie filling.
- Drain cherries into a colander, reserving juice.
- In a saucepan, combine ½ cup sugar, 4 tablespoons of flour and a pinch of salt. Slowly stir in reserved juice.
- Cook mixture until it begins to thicken, then add cherries, almond extract, and 1½ tablespoons of butter. Cook over medium heat for 5 minutes.
- Remove cherry filling from the heat and let cool while preparing pie dough.
- Take two rounds of pie dough out of refrigerator and unwrap them.
- Working with one round at a time, roll pie dough out on flour covered pastry cloth or countertop.
- When the round of dough is about half its needed size, use fingers to pinch any cracked edges back together. Continue rolling dough until it’s large enough to cover your pie pan. Dough should be no more than ¼ inch thick, but a generous 1/8-inch thick is even better.
- Place first round of dough into bottom of pie pan and roll out the top crust using the same method.
- Pour cherry filling into pastry lined 9-inch pie pan. (My mother prefers a glass pie dish so she can see how the bottom of her crust is browning.) If filling appears too thick at this point, add a bit of water before pouring filling into pie crust.
- Cover with top crust and cut approximate10 half-inch long slits in the top crust.
- Sprinkle the top of the pie with 1 teaspoon of granulated sugar.
- Cover the outer edges of the pie crust with aluminum foil or a metal pie edge protector to keep the edges of the crust from burning.
- Bake at 425 F for 35 to 45 minutes or until golden brown. If top crust seems to be browning too quickly, lay a piece of aluminum foil over the top of the crust for the last 10 minutes. Let pie cool before serving.
You can use up to 1½ cups sugar, but we like cherries pies tart. Extra round of pie dough can be frozen for future use. Keep dough round in plastic wrap and place in a freezer-safe plastic bag. Pie dough will keep in the freezer for several months.
Main photo: Mom’s Sour Cherry Pie is always a crowd-pleaser. Credit: Susan Lutz
Chef Giacomino Drago smiles a lot. The youngest member of a family of cooks to immigrate from Sicily, Drago, along with his brothers, has opened a dozen restaurants in Los Angeles, many in Beverly Hills, over the past four decades.
A contributor to the “Beverly Hills Centennial Cookbook,” Drago declares that using the highest quality, freshest ingredients is the essence of Italian cooking. In his video he demonstrates an easy-to-prepare, classic Italian panzanella salad with diet-friendly spelt instead of bread.
Drago enjoys cooking. He smiles as he drops a handful of spaghetti into one of the half dozen pots of salted water on the stove and when he quickly renders a red onion into a mound of thin, pungent ribbons.
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Come to Italy, he says, and one of the first salads you will eat is one made with vine-ripened tomatoes, basil, red onions, extra virgin olive oil, red wine vinegar, and salt and pepper. Simplicity, he says several times, is the essence of Italian cooking. Find the freshest, highest-quality ingredients and prepare them in what Drago calls the rustic way, roughly cut so the dish is not overly fussy. The result is delicious, healthy food that is easy and fun to make.
A panzanella salad is the perfect dish for summer. To pursue the “current fashion,” as he puts it, he has traded spelt for bread in a signature salad at Via Alloro in Beverly Hills. He chose spelt because it has a refreshing texture and nutty quality that contrasts well with the acid of the tomato and vinegar. A heritage grain and cousin to wheat, spelt was developed hundreds of years ago as a flour in bread making. High in protein and fiber, Drago says spelt is heart-healthy because it is high in niacin. Because “panzanella” refers to a bread (“pane”) salad, it might be more accurate to call chef’s creation a speltzanella.
Chef Drago loves all his restaurants. But he designed the kitchen at Via Alloro in a special way. The area where the line cooks work is a horseshoe space with stoves in the middle and counters running along the walls. There are no dead-ends in this kitchen. Moving efficiently Drago and Executive Chef Paolo Sicuro prepare dishes with an unhurried ease, transferring their love of cooking onto the plates.
Fresh tomatoes are key to the flavor and pleasures of the salad. To protect the tomatoes’ richness of flavor, Drago insists they must never be refrigerated. That is why buying tomatoes from farmers markets is so important. Supermarket tomatoes may have been refrigerated for days, even weeks during their journey from the field to your kitchen.
Drago is precise about his cooking but flexible in terms of ingredients and seasoning. When cooking at home, he encourages that you use only ingredients you enjoy. If you do not like onions, don’t use them in the salad. The same goes for cucumbers and ground black pepper.
To capture all the tomato juice, chef cuts the tomatoes over the bowl. Use a variety of tomatoes for contrasts in shape, color and flavor. For the demonstration, Drago and Siruro used vine ripened, cherry and grape tomatoes. Yellow and heirloom tomatoes could also be added for contrast. To make the onion slices more “friendly,” Drago suggests double rinsing in water. This will result in a more mild flavor. Not widely available, spelt berries can be purchased in specialty markets and ordered online from purveyors such as Bob’s Red Mill. Cooked like pasta in boiling salted water, kosher salt should be used for the cleanest taste. Chef Drago uses English or hothouse cucumbers for the dish. If those are not available, Persian cucumbers would be a good substitute because they have a lower water content than garden cucumbers. The spelt may be cooked ahead and refrigerated. The other ingredients should be prepared immediately before serving to preserve their freshness.
- 3 tablespoons spelt
- 2 medium-sized tomatoes, washed, stem removed, cut into a small dice, reserving the liquid
- 5 cherry tomatoes, washed, quartered
- 5 plum tomatoes, washed, quartered
- 1 small hothouse cucumber, washed, skin on, a small dice the same size as the tomatoes (optional)
- ¼ medium red onion, washed, root and stem removed, thin sliced (optional)
- 4 fresh basil leaves, washed, pat dried, roughly torn or chopped
- 1 tablespoon kosher salt
- Pinch of salt to taste
- Pinch of freshly ground black pepper to taste (optional)
- 4 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- Add kosher salt to three quarts of water. Bring to a rapid boil. Add spelt. Boil uncovered 30-50 minutes or longer depending on the desired doneness. Taste at 30 minutes to determine what is al dente for you and then again at 10-minute intervals until you reach the texture you like. I prefer cooking the spelt 50 minutes. Drain and set aside to cool
- Using a sharp paring knife, cut the tomatoes over the salad bowl to capture all the juices.
- Cut the skin-on cucumber into pieces similar in size to the tomatoes and add to the bowl.
- Slice the red onion. Submerge in cold water, rinse, drain, submerge in fresh cold water, rinse and drain. Add to the tomatoes and cucumbers.
- Add the cooked spelt berries.
- Roughly chop the basil leaves or tear them with your hands. Add to the salad bowl.
- Toss the spelt, vegetables and aromatics with the extra virgin olive oil and red wine vinegar.
- Season with sea salt to taste and freshly ground black pepper, as desired.
- Serve as a salad or a side with grilled meats, fish and poultry.