Biscotti Wars: Sandra vs. Starbucks

For the past three or four years now when Christmas time rolls around and Starbucks is offering their holiday biscotti of Gingerbread, Macadamia Nut & White Chocolate, I’ve been thinking about creating my own version.  The problem I have with any store’s baked goods is their ingredients – all fairly substandard in my book with hydrogenated oils and fake and/or refined sugars at the top of my black list.  So now that I’m living in Gibsons and feel like I’m on vacation 24/7, I finally got around to creating my own version of this recipe and baking up a batch – better late than never! 

Gingerbread, Macadamia & White Chocolate Biscotti

Yield: About 24 biscotti

(Note: all ingredients used were organic except for the Callebaut chocolate)

10 oz. whole spelt flour (2-1/4 cups if you don't own a scale)

1-1/4 cups Sucanat*

2 teaspoons ground ginger

1-1/4 teaspoons baking powder

1 teaspoon ground cinnamon

½ teaspoon unrefined sea salt

¼ teaspoon freshly ground nutmeg

¼ teaspoon baking soda

4 oz. macadamia nuts, coarsely chopped (1 cup if you don't own a scale)

4 oz. Australian crystallized ginger, finely chopped (1/2 cup if you don't own a scale)

¼ cup Barbados molasses

2 large eggs

2 teaspoons finely grated orange zest (I like to use the Microplane grater for this)

10 oz. Bernard Callebaut white chocolate, finely chopped

Preheat the oven to 350 degrees Farenheit.  Line a cookie sheet with parchment paper.

In a stand mixer fitted with the paddle attachment, combine the first 8 ingredients (flour through baking soda) on medium-low speed until well-blended.  On low speed mix in the nuts and crystallized ginger.

In a separate bowl whisk together the remaining ingredients except for the white chocolate.  With the mixer on low, slowly pour in the egg mixture.  Continue mixing until the dough is well-blended and comes together in large, moist clumps (approx. 1 minute).

Spill the dough onto a work surface and divide into two equal portions.  Shape each portion into a log approximately 11 inches long.  Position the logs on the cookie sheet approximately 5 inches apart (they will spread during baking).  Bake until the tops are cracked and spring back slightly when gently pressed (about 30 minutes).  Transfer the cookie sheet to a cooling rack for about 10-12 minutes or until the logs are cool enough to handle.  Peel the logs from the parchment lined cookie sheet and place the logs onto a cutting board.  Using a serrated knife, saw each log into diagonal slices about ¾ inches wide.  Return the slices to the cookie sheet and continue baking for 10 minutes if you prefer a moist and chewy biscotti or up to 20 minutes if you like a dry and crunchy biscotti.  Transfer the cookie sheet to a backing rack and let the biscotti cool completely. 

Melt the chocolate in a glass or stainless steel bowl placed over a pan of simmering water.  Continually stir using a spatula until the chocolate has completely melted.  Coat the cooled biscotti with the melted chocolate in any manner you wish: drizzled over, half-dipped, coated on one-side only, etc.  Place the dipped biscotti on a wax- or tinfoil lined cookie sheet and place in a cool area to let the chocolate harden.  When cool store in an airtight container or freeze.

*Sucanat is a free-flowing brown sugar that still retains some of its mineral content and much less refined than white or brown sugar.

Guinness Beef Stew (Slow Cooker Style)

Just in time for St. Patrick’s Day – an easy, tasty beef dish that spotlights the distinctive taste of Guinness.  I’m always the first to say that I’m not a fan of the slow cooker/crock pot.  I find recipes designed for this equipment are hit and miss.  For the most part the individual flavour of the ingredients get lost and the blend of everything together generally makes for a very unappetizing bite.  I’m happy to report with this recipe that isn’t the case.  Enjoy this flavourful stew on St. Patrick’s Day with an ample serving of mashed potatoes to soak up all the lovely juices.

This recipe is adapted from my favourite food magazine, Fine Cooking.

Guinness Beef Stew

1/4 cup all-purpose flour
2 teaspoons Kosher salt

1 teaspoon freshly ground black pepper
2 lb. stewing beef, trimmed of excess fat, cut into 1-inch pieces
2 large carrots, cut into 1/4-inch-thick rounds
1 large yellow onion, coarsely chopped
3 large cloves garlic, minced
4 sprigs fresh thyme
1 (12-oz.) can Guinness

1 cup beef broth

In a large bowl, combine the flour, salt, and pepper. Toss the beef in the flour mixture to coat. Transfer the mixture (including any excess flour) to a 6-quart slow cooker and then add the carrots, onion, garlic, and thyme. Slowly pour in the Guinness and then stir in the beef broth. Cover and cook on low for 6 to 7 hours or on high for 4 to 5 hours.  Have a sample - you’ll know it’s ready when the beef melts in your mouth.

Cheese, Please

                                     (Image from Flickr)
A friend of mine was celebrating her birthday the other week and was craving a lasagna.  She shared her recipe with me and I saw it called for ricotta cheese - a typical ingredient you'd expect to see in a lasagna recipe.  I mentioned to my friend that her recipe would be 'over the top' good if she made her own ricotta cheese.  At first I think people are intimidated by the sound of making cheese...don't be.  If you can boil milk you can make ricotta cheese.  And once you do you'll never go back to buying the plastic-like cheese out of the plastic container at the supermarket.  Of course you can incorporate the ricotta into your favourite recipe or just smear it on some bread (preferrably grilled bread - YUM!) or crackers.  Here's how to do it.

Homemade Ricotta
4 cups whole milk
2 cups heavy cream
1 teaspoon Kosher salt
3 tablespoons white wine vinegar

Pour the milk and cream into a pot and add the salt.  Bring to a boil over medium heat, stirring occasionally.  Once brought to a boil, turn off the hear and stir in the vinegar.  Then the magic happens!  Within a minute the mixture will separate into curds (the thick clumps) and whey (the milky liquid).  Pour the entire mixture into a sieve that is lined with a thick layer of cheesecloth and suspend the sieve over a large bowl.  The whey will then drain out (which will drain into the bowl).  The longer you leave it to drain the thicker the ricotta will get, but you'll have something yummy after only 20 minutes or so.  Leave it longer if you prefer a thicker consistency.  If you don't use it right away it will keep in the fridge for a couple of days.  And be sure not to throw out the whey.  There's lots of good protein here and you can add it to soups or smoothies.

See, I told you it would be easy!

Take Off the Chill

(image from Fine Cooking magazine)

We can all do with a one-pot meal to save on clean-up and this time of year begs for something warm and hearty.  For all the cookbooks and cooking magazines I have, this recipe came from an unusual source.  It jumped off the page at me from a Lea & Perrins ad.  I just knew by the ingredients it would turn out well...and it did!  Feel free to add any toppings you like for serving: chopped avocado, green onion, pumpkin seeds, yoghurt (or sour cream if you're feeling extra decadent), grated cheese -- all great choices.

Lea & Perrins Signature Chili
Serves 6
2 pounds lean ground beef
2 medium onions, chopped
1 green pepper, chopped
3 garlic cloves, minced
1/3 cup Lea & Perrins Worcestershire Sauce
1 can (28 oz.) crushed tomatoes
1 can (16 oz.) red kidney beans, drained and rinsed
1 can (6 oz.) tomato paste
1 can (6 oz.) chopped green chilies
1 tablespoon chili powder
1/2 teaspon ground cumin
1/2 teaspoon sea salt

In a large saucepan over medium high heat, brown beef 8 to 10 minutes, stirring occasionally.  Drain fat and add onion, pepper, and garlic.  Cook for 8 to 10 minutes, stirring frequently.  Stir in Worcestershire Sauce, tomatoes, beans, paste, chilies, chili powder, cumin, and salt.  Bring to a boil, reduce heat to low and simmer for 45 minutes, stirring occasionally.