Stuffed Mushrooms

From the kitchen of One Perfect Bite...Stuffed mushrooms are one of my favorite hot appetizers. I've collected an impressive assortment of recipes for them and, over time, you'll probably get to see them all. However, today I'm only going to feature one. I chose this one to serve over the weekend because it's so easy to do, and, when you're into day four of a long weekend, easy assumes an importance it might otherwise not have. I think the original recipe, found here, was developed by Giada De Laurentis, but I found another that is similar in an online book, called Almost Italian, which is a compilation of recipes and stories from Italian immigrant communities across America. Those of you who love Italian food might find the book really interesting. I know I did. I've changed the recipe slightly to avoid waste. I've included finely chopped mushroom stems in my stuffing and changed the herb mix a bit. I think the mushrooms help keep the stuffing, which can be dry, moist and I replaced the mint, which I found to be off-putting, with additional parsley. Here's my version of the recipe.

Stuffed Mushrooms...from the kitchen of One Perfect Bite inspired by Giada De Laurentis

Ingredients:
28 large (2 1/2-inch-diameter) white mushrooms, stems removed and finely chopped
5 tablespoon extra-virgin olive oil, divided use
2 garlic cloves, peeled and minced
1/2 cup Italian-style dried bread crumbs
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh Italian parsley
Salt and freshly ground black pepper


Directions:
1) Heat 1 tablespoon olive oil in a frying pan. Add chopped mushroom stems and cook just until softened, about 3 minutes. Stir in garlic and cook until fragrant, about 15 seconds longer. Remove from heat and cool to room temperature.
2) Preheat the oven to 400 degrees F.
3) Add 2 tablespoons olive oil, bread crumbs, cheese, parsley and salt and pepper to taste to mushroom mixture in skillet. Mix with a spoon to blend.
4) Coat bottom of a large baking sheet with about 1 tablespoon olive oil. Spoon filling into the mushroom cavities and arrange on baking sheet, cavity side up. Drizzle remaining oil over filling in each mushroom. Bake until mushrooms are tender and filling is heated through and golden on top, about 25 minutes. Serve immediately. Yield: 7 servings.

You might also enjoy these recipes:
Caprese Skewers - Culinary Cory
Savory Herbed Glazed Nuts - Mz. Tasty Kitchen
Parmesan Crusted Baked Zucchini Strips with Marinara Sauce - Closet Cooking
Easy Olive Tapenade - Annie Bakes
Honey Walnut and Brie Tartletts - What's Cookin, Chicago?
Tiny Gougeres with Scallions Parsley and Lemon - She's in the Kitchen
Parmesan Cheese Sticks - Easy Appetizers

Stuffed Eggplant

From the kitchen of One Perfect Bite...There are unmistakable signs of fall in the Oregon air. We've had our first persistent rain and night's have become decidedly cooler. Both are sure indications that it's time to pull comforters from storage and rotate menus for cooler days. Today's "ish" dish is perfect for these cooler evenings. I'm convinced there are no longer original recipes. There are lots of adaptions, but most dishes touted as new, generally are not. Mine included. Save for molecular cooking, a place to which I will not venture, and you should thank God for that, we are surrounded by "ish" dishes. Tonight's recipe is no exception. It's a new-ish adaption of Michael Chiarello's Italian-ish version of his mom's stuffed eggplant. Her recipe must have been terrific. I know his version of her recipe is great, but then so is my version of his. Confused? Please don't be. Here's how my "ish" dish is made.

Stuffed Eggplant...from the kitchen of One Perfect Bite, inspired by Michael Chiarello and Napa Style

Ingredients:
2 medium eggplants
1 pound blender chopped boneless, skinless chicken thighs
1 tablespoon extra virgin olive oil
1/2 cup chopped onion
1 red pepper, cut in 1/4-inch dice
1 tablespoon minced garlic
1/2 cup parsley, chopped
1/2 cup basil, chopped
1/4 cup breadcrumbs
1-1/4 cup grated pecorino Romano, divided use
1 large egg
2 chopped Roma tomatoes

Directions:
1) Preheat oven to 350-degrees F.
2) Cut eggplants in half and scoop out centers, leaving enough meat at edges to allow eggplant to hold shape when baked. Boil eggplant that has been scooped out of shell until very soft, about 10 to 12 minutes. Drain and set aside.
3) Heat olive oil in a separate skillet set over medium heat. Add chicken and season with salt and pepper. Saute until all liquid has evaporated and chicken is no longer translucent. Break up large pieces of chicken with a wooden spoon. Using a slotted spoon, transfer chicken to a plate and set aside.
4) Add onions, peppers and garlic to skillet and saute until softened, about 5 minutes.
5) Combine cooked eggplant, chicken, vegetables, parsley, basil, 1 cup cheese, breadcrumbs and egg in a large bowl. Mix just to combine. Fill each eggplant shell with a portion of the mixture. Top with chopped tomatoes, remaining 1/4 cup of grated cheese. Season with salt and pepper, place on an oiled oven tray or baking dish and bake for 50 minutes at 350F. Let cool briefly before serving. Yield: 4 servings.

You might also enjoy these recipes:
Rolled Eggplant - Food Loves Writing
Stuffed Thai Eggplant with Sweet Potato Leaves and Brown Rice - A Little Bit of Spain In Iowa
Grilled Eggplant Sandwich - Simply Recipes
Ratatouille - Kitchen Parade
Baba Ghannouj - Andrea Meyer
Japanese Eggplant Salad - Juicy Fresh Bites
Eggplant Gratin - Stylish Cuisine
Crockpot Eggplant Curry - The Sweet's Life
Quinoa Stuffed Eggplant - The Baking Barrister
Pastitsio: Lamb and Eggplant Casserole - One Perfect Bite

Chicken Picatta/Piccata

 The word 'piccata' or 'picatta' (wish i know which is the correct spelling cos both should sound the same) is generally associated with veal. but the chicken piccata recipe is more popular. Deliciously rich, lemony flavored  and it is even made better by the fact it's so simple to prepare. The term 'chicken piccata' is quite a generic one and it gives the gourmets among us a great chance of creative experimenting. Add a little twist to the traditional capers by adding some mushrooms

Ingredients:

4 skinless, boneless chicken breast halves
2 tbsp all-purpose flour season with salt and pepper
4 tbsp oil preferably olive
1/2 cup chopped onions
1/2 cup white wine
1/4 cup fresh lemon juice
1/2 cup chicken stock
2 tbsp capers
2 tsp minced fresh garlic
3 tbsp cold butter
salt and freshly ground black pepper for seasoning the chicken breasts
8 ozs spaghetti - cooked till al-dente and kept warm
2 tbsp  chopped fresh flat-leaf parsley





Method:

Trim all visible fat and tendons from the chicken breasts. Cut each one in half to make two pieces about the same size. One at a time, place each breast  between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet.  Season chicken with salt and pepper. Dredge chicken in flour and shake off excess.

Heat oil in a large skillet over medium-high heat. Add chicken, and cook for 3 minutes on each side or until browned. Remove chicken from pan; keep warm.

Add chopped onions, white wine, chicken stock, lemon juice, half of the capers, and garlic ,  scrape pan to loosen browned bits. Cook until stock is reduced by half.

Turn off heat and add cold butter, stirring until butter is melted. Return the chicken to the pan and add the other half of capers and parsley.

Serve chicken over pasta.


Note:

When a recipe calls for wine as an ingredient, it's nice to find a bottle that is delicious enough to drink but affordable enough to toss a little in the skillet. I used Beringer 2004 pinot grigio as i found this in the pantry. It also has the necessary acidity to greet the potent acid of the capers.

Fusilli with Walnuts and Garlic Sauce - Blue Monday

Oregon Coast

From the kitchen of One Perfect Bite...When a chef with the stature of Mario Batali embraces a trend you know it has become mainstream. Last week he announced his decision to observe Meatless Monday in all of his 14 restaurants. He plans to have at least two meatless entrees on his menus every Monday. You can read more about his decision here. I am also embracing the trend and will try to prepare a meatless meal each week. That may be easier said than done. Like many of you, I am married to a committed carnivore who will not easily adapt to the notion. We are going to try anyway. I've started to round up recipes that are new and interesting, but meatless. Good recipes will go a long way to make the transition painless. So will ear plugs. The first of the recipes is an old one I've resurrected from Patricia Wells' book, Trattoria. It's easy to make, uses a handful of readily available ingredients and is absolutely delicious if it is served hot. Garlic lovers should be cautious and use no more than is called for in the recipe. Excess garlic will overpower the subtle flavor of the walnuts and the dish will lose it clean flavor. Experience is a great teacher. The recipe also calls for heavy cream. You can substitute a lower fat alternative, but go no further back than whole milk. If you serve this as an entree, you'll also want to serve a large salad and a crusty peasant bread. I went with an arugula and orange salad that nicely balanced the creamy walnut sauce that dressed the pasta. Here's the recipe for a simple but tasty meatless pasta.

Fusilli with Walnut and Garlic Sauce...from the kitchen of One Perfect Bite, courtesy of Patrica Well Wells

Ingredients:
2 large cloves garlic, minced
Kosher salt
1 cup toasted walnut halves
1 cup heavy cream
12-ounces dried fusilli
1/2 cup freshly grated Parmigiano-Reggiano cheese
Coarsely cracked black pepper to taste

Directions:
1) Place garlic, a pinch of salt and walnuts in bowl of a food processor. Process until nuts are coarsely ground. Add cream and process to form a fairly smooth sauce with flecks of walnuts in it. Add salt and pepper to taste.
2) Bring 6 quarts of water to a rolling boil. Add 3 tablespoons of salt and fusilli. Cook until pasta is tender but firm to the bite.
3) While pasta cooks, heat sauce in a microwave or stovetop until warm.
4) Drain pasta. Transfer to a serving bowl and toss to combine. Add cheese and again toss to combine. Add salt ans pepper to taste. Serve Immediately. Yield: 4 -5 servings.

You might also enjoy these recipes:
Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

This post is being linked to:
Smiling Sally - Blue Monday

Meatless Monday at My Sweet and Savory

Pasta with Pungent Parsley Pesto

From the kitchen of One Perfect Bite...Forgive the alliteration. I know it's bad, but my children named this dish years ago while making merry at the dinner table. It was a working mother's secret weapon and I made it a lot when I needed something fast and easy to pair with broiled steak, chicken or, in a pinch, even poached eggs. The making merry part was usually at my expense and the alliteration was the result too many good teachers and overactive, albeit creative, imaginations. This was back in the day when we didn't grill, we broiled and at that time pesto, the basil and pine nut variety, was sweeping the country. My children didn't care for the standard version, so I had to search for and experiment with other types. The one I found for our use is based on a recipe developed Patricia Wells and it is much easier to make than its more familiar cousin. The pungent portion of the alliteration comes from a few anchovies that are added to parsley as it's processed. Unless you let it sit too long you won't know they're in the sauce, though I must admit their flavor can become harsh if it sits for too long before being served. This is one of those rare sauces that I like to make just before I add it to the pasta. Freshly made, it is delicious and the anchovies are barely discernible. This is very easy to make if you have a food processor. There are folks who insist it is more flavorful if made in a mortar and pestle. I leave the method up to you. Here's the recipe.

Pasta with Pungent Parsley Pesto...from the kitchen of One Perfect bite, inspired by Patricia Wells

Ingredients:
1-1/2 to 2 tablespoons fresh minced garlic
1/2 teaspoon kosher salt
6 oil-packed anchovy fillets, drained and minced
3 cups loosely packed Italian parsley
3 tablespoons fresh lemon juice
1/2 cup extra-virgin olive oil
1 pound capellini
1 to 2 tablespoons extra-virgin olive oil

Directions:
1) Combine garlic, salt, anchovies and parsley in bowl of a food processor. Pulse 2 or 3 times, or until the sauce is well-mixed. Scrape down sides of bowl. While machine is running, add lemon juice and olive oil in a slow stream. Adjust salt and pepper to taste. Set aside.
2) Bring 6 quarts of water to a boil. Add 2 to 3 tablespoons of salt and return to a boil. Add capellini and cook according to package instructions. Drain, reserving about 1 cup of water, and transfer to a very large bowl. Add 3/4 of pesto to pasta and toss to coat strands evenly. Add water by tablespoons if it seems to dry. Cover bowl for 1 minute. Toss again and add oil to moisten pasta. Transfer pasta to serving bowls, adding a spoonful of reserved pesto to each bowl. Serve immediately. Yield: 6 servings.

You might also enjoy these recipe:
Pasta Puttanesca - One Perfect Bite
Capellini Capricciosi - One Perfect Bite
Fusilli with Fennel, Sausage and Wine - One Perfect Bite

Chocolate Flans

From the kitchen of One Perfect Bite...This is a chocolate pudding unlike any you've ever had before. It's a signature dessert at Cibrèo, a well-known trattoria near the outdoor market in Florence. Unlike most puddings, this silken, barely sweet budini is served warm with sweet cream on the side. The flavor is rich, the texture is creamy and the bittersweet taste of good chocolate will bring cioccolato fans to their knees. It is that good. It is, alas, despite the true ease with which its made, not something you'll prepare often. The silken texture of the baked custard comes from copious quantities of cream and eggs that only marathon runners can handle on a regular basis. I've tried to make healthier substitutions for the more egregious ingredients but it simply doesn't work. So, Bob and I have this once a year, in smaller portions than recommended in the recipe, and, when I make this for us, I cut the recipe in half to make four 6-ounce servings. There's no reason to give temptation free reign in the refrigerator. If you like chocolate you'll love this dessert. Here's the recipe for the pudding as it is served at Cibrèo.

Chocolate Flans ...from the kitchen of One Perfect Bite, inspired by Patricia Wells

Ingredients:
Nonstick spray or butter to prepare ramekins
8 ounces top quality bittersweet chocolate, finely chopped
2/3 cup whole milk
2 cups heavy cream
1/4 cup espresso or strong coffee
1 teaspoon vanilla extract
1 tablespoon granulated sugar
2 large eggs, room temperature
2 large egg yolks, room temperature
Optional garnish: whipped cream, cocoa powder

Directions:
1) Preheat oven to 325 degrees F. Spray or butter six (1-cup) ramekins and place them in a roasting pan large enough to hold them without their sides touching. Put a kettle of water on to boil.
2) Combine chocolate and milk in a heavy bottomed saucepan. Cook over low heat to melt chocolate. Remove from heat source and let cool for 5 minutes.
3) Whisk remaining ingredients into pan until blended. If you wish, strain custard before pouring into ramekins. Transfer roasting pan, containing ramekins, to oven. Add boiling water to roasting pan until it reaches halfway up sides of ramekins. Bake until edges of flans are set but center still trembles, about 45 to 50 minutes.
4) Carefully remove custards from oven. Serve warm or at room temperature. Garnish with heavy cream and cocoa powder if desired. Yield: 6 servings.

You might also enjoy these recipes:
Lemon Pudding - One Perfect Bite
Double Chocolate Pudding - One Perfect Bite
Butterscotch Pudding - One Perfect Bite

Red Pesto Sauce + Home-Style Sun-Dried Tomatoes

Red Pesto Sauce



Home-Style Sun-Dried Tomatoes

From the kitchen of One Perfect Bite...Red Pesto Sauce is a multi-purpose condiment that I try to keep in the refrigerator at all times. I use it for bruschetta, pasta and rice. It is a pungent sauce bursting with the flavors of sun-dried tomatoes, fresh herbs, fragrant oil and wonderful salt-cured olives. Its robust flavor is unmistakably Italian and its complex simplicity is a delight to the palate. This sauce is an attention getter and not for the faint of heart. While I make this with a home-style version of sun-dried tomatoes, commercial versions can be used with only a slight loss of flavor. The technique for sun drying tomatoes was developed in Italy as a means of storing tomatoes for the winter. Fresh tomatoes were placed on tile roofs and dried by the blazing sun. I'm including the oven drying technique I use to make the sun-dried tomatoes for those who are curious or are as crazy as me. The pesto will keep for up to a month if refrigerated and filmed with a layer of olive oil. Here are the recipes for Red Pesto Sauce and Home-Style Sun-Dried Tomatoes.

Red Pesto Sauce...from the kitchen of One Perfect Bite inspired by Patricia Wells

Ingredients:
1 packed cup fresh sun-dried tomatoes or 1 (3.5-oz.) package sun-dried tomato halves
2 teaspoons minced garlic
1/4 - 1/2 teaspoon red pepper flakes
2/3 cup extra-virgin olive oil
2/3 cup salt cured black olives
1 tablespoon fresh minced thyme leaves
2 tablespoons fresh minced rosemary leaves

Directions:

Combine all ingredients in bowl of a food processor. Process until just emulsified, but still coarse and slightly chunky. Store, filmed with olive oil, in refrigerator for up to 1 month. Yield: 1 cup.

Home-Style Oven-Dried Sun-Dried Tomatoes

Ingredients:
5 pounds Roma tomatoes
Kosher salt

Directions:
1) Preheat oven to 200 degrees F.
2) Trim and discard stem ends of tomatoes. Halve each tomato lengthwise. Arrange tomatoes, cut side up, side by side and crosswise on cake racks set on oven racks. Tomatoes should not touch each other. Sprinkle lightly with salt.
3) Bake until tomatoes are shriveled and feel dry, anywhere from 6 to 12 hours. The tomatoes should remain remain flexible and not be brittle. When dried, remove cake racks from oven and allow tomatoes to cool thoroughly. Store in zip-lock bags. Yield: 2 cups.

You might also enjoy these recipes:

Thai Cucumber Relish - One Perfect Bite
Watermelon and Black Bean Salsa - One Perfect Bite
Blueberry Salsa - One Perfect Bite

Roasted Yellow Pepper Soup - Passato di Peperoni

A golden soup to brighten a stormy day on the Oregon coast.









From the kitchen of One Perfect Bite...Storms pass, but when you're in the midst of one it's wonderful to have a meal that will warm the cockles of your heart. Bob is grilling a chicken to accompany this wonderfully light soup that originated in a Florentine trattoria. Its molten color evokes summer and the soup captures the heady flavor of peppers that have ripened under the Tuscan sun. Served hot or cold, Passato di Peperoni, is a perfect first course, and a wonderful way to begin a meal. This is really simple to make. The trick to making what could be an ordinary soup spectacular lies in the roasting of the peppers. No short cuts should be taken here. I've found I get the best flavor if the peppers are drizzled with olive oil and placed in a 375 degree oven for 30 minutes before they go into the stockpot. Once that's done, you're on your way to having one of the best soups you've ever tasted. I highly recommend this. As a matter of act, I happen to love this soup. Serve it with a lovely salad, some great bread and plain grilled meat or poultry for a peasant feast that kings will envy. Here's the recipe.

Roasted Yellow Pepper Soup - Passato di Peperoni...from the kitchen of One Perfect Bite inspired by Patricia Wells

Ingredients:

2 tablespoons olive oil + olive oil for drizzling
1 large carrot, peeled and finely chopped
1 large celery stalk, finely chopped
1 medium onion, finely chopped
2 pounds thick-skinned yellow peppers, roasted and sliced
Salt and pepper
2 medium-size baking potatoes, peeled and diced
1 quart water
2 cups chicken broth

Directions:
1) Combine olive oil, carrot, celery and onion in a stockpot set over medium heat. Saute until vegetables are soft and fragrant, about 10 minutes. Add roasted peppers and cook for 5 minutes longer. Season with salt and pepper. Add potatoes, water and chicken broth. Bring to a simmer and cook, covered, until potatoes are tender, about 20 minutes.
2) Use an immersion mixer or a blender to puree soup. If using a blender puree soup in batches to prevent burns. Season to taste with salt and pepper. Serve in soup bowls, drizzling each portion with a generous amount of olive oil. Yield: 6 to 8 serving.

You might also enjoy these recipes:

Tuscan Bean Soup - One Perfect Bite
Avgolemono - One Perfect Bite
Tortilla Soup - One Perfect Bite
Easy Black Bean and Chorizo Soup - Stacy Snacks
Roasted Red Pepper Soup - Klutzy Chef
Roasted Cauliflower Red Pepper and Garlic Soup - Savoring the Thyme
Creamy Corn and Red Pepper Soup - Simply Life
Pepper Soup - eCurry
Roasted Red Pepper and Tomato Soup - One Perfect Bite

Pasta Primavera

From the kitchen of One Perfect Bite...I love pasta, so when I came across a dish that is heart healthy, diet friendly and delicious I knew it had to be shared. Several years ago Giada De Laurentis featured this version of Pasta Primavera on her television show. At the time it was unique because it was made with roasted vegetables and used pan juices rather than cream to coat the pasta. While this is not a difficult dish to make, it involves mise en place a plenty and it's best to set aside 30 minutes to prepare the vegetables for the oven. Try to cut them all into matchstick-size pieces to insure even cooking. You will need two large baking sheets to hold the vegetables and it will look like you are planning to feed the immediate world. Don't worry, their volume will decrease by half as they cook, so you'll be left with a manageable quantity to add to the pasta. I do cheat a little when I make this dish. I've found that the other vegetables cook more quickly than the carrots, so I blanch the carrots prior to roasting. I also warm the tomatoes before adding them to the pasta. This recipe makes a lot of food. If you are cooking for a small family I'd advise cutting the recipe ingredients in half. The dish does not freeze well. If you are looking for a meatless meal, I think you'll love this one. Here's the recipe.

Pasta Primavera...from the kitchen of One Perfect Bite, courtesy of Giada De Laurentis

Ingredients:
3 carrots, peeled and cut into thin strips
2 medium zucchini or 1 large zucchini, cut into thin strips
2 yellow squash, cut into thin strips
1 onion, thinly sliced
1 yellow bell pepper, cut into thin strips
1 red bell pepper, cut into thin strips
1/4 cup olive oil
Kosher salt and freshly ground black pepper
1 tablespoon dried Italian herbs or herbes de Provence
1 pound farfalle (bowtie pasta)
15 cherry tomatoes, halved
1/2 cup grated Parmesan

Directions:
1) Preheat the oven to 450 degrees F.
2) On a large heavy baking sheet, toss all vegetables, except for tomatoes, with oil, salt, pepper, and dried herbs. Coat well. Transfer half to another heavy large baking sheet and arrange vegetables evenly on pans. Bake until carrots are tender and vegetables begin to brown, stirring after first 10 minutes, about 20 minutes total.
3) Meanwhile, cook pasta in a large pot of boiling salted water until al dente, tender but still firm to the bite, about 8 minutes. Drain, reserving 1 cup of cooking liquid.
4) Toss pasta with vegetable mixture in a large bowl to combine. Add cherry tomatoes and enough reserved cooking liquid to moisten. Season with salt and pepper, to taste. Sprinkle with Parmesan and serve immediately. Yield: 6 Servings.

You might also enjou these recipes:

Pasta Puttanesca - One Perfect Bite
Straw and Hay - One Perfect Bite
Capellini Capricciosi - One Perfect Bite

Biscotti

This recipe is from Jacques Torres's book - Dessert Circus.  According to Jacques Torres, biscotti is traditionally an italian cookie which is baked two times to produce a hard cookie that they like to dip in sweet wine.  He has adapted the recipe so these cookies are not quite so hard and also cut the baking time in half.  He used cold butter so he can roll and bake them right away.  These fragrant, flavorful cookes are great by themselves or dunked in coffee and since Jacques Torres is from Provence, he prefers to dip his in 'pastis'.  Me, having lived in Malaysia,  will have mine with 'Kopi-O'.



Ingredients:

3/4 cup/4 ozs/100 gm whole unblanched almonds
1/3 cup/1.6 ozs/50 gm whole pistachios
7 tbsp/3.5 ozs/100 gm Cold unsalted butter, cubed
3/4 cup/5.25 ozs/150 gm granulated sugar
2 cups/8.8 ozs/250 gm all purpose flour
1 tbsp/0.3 oz/8 gm Anise seeds
1 tsp/0.2 oz/6 gm baking powder
Grated zest of 1 lemon
Pinch of salt
2 large eggs

For the egg wash

1 large egg white, beaten

Method:

Preheat the oven to 300 f(150 c). 

Spread the almonds and postachios evenly on a bking sheet and place in the oven,

Toast for about 30 minutes, until they are golden brown.

You will be able to smell the n uts when they are ready.

A good test is to break a nut in half and check to see if it is light brown on the inside.

Toasting the nuts brings out their natural flavor.

Remove them from the oven and allow to cool completely on the baking sheet on wire rack.
Place the remaining ingredients in a large mixing bowl and beat with an electric mixere on medium speed until well combined, abvout 5 minutes, the mixture will hold together in a soft dough.

Add the colled toasted nuts and mix until they are evenly incorporated, about 1 minute.  If you are using hand-held mixer, you may want to knead in the nuts by hand to avoid buring out the motor of the mixeer.

Remove the dough from the mixing bowl and place on a very lightly floured work surface.  If the dough is stickly and hard to work with, it is too soft.  To fix this. flatten it into a disk, cover with plastic wrap, and place it in the refrigerator for  a minumum of 1 hour.(When the butter in the dough gets cold, the dough will stiffin).  Remove from the regrigerator and proceed.

Preheat the oven to 350 f(175c).

Divide the dough into three equal pieces.  Use the palms of your hands to roll each piece on the lightly floured work surface into a rope 1 - 1 1/2 inches in diameter.  Each rope should be even and fit on your bking sheet lengthwise.  If the dough sticks to your hands or to the work surface as you are rolling it, dust it lightly with flour.

Roll firmly to remove any trapped air bubbles (At this stage, you can wrap the dough well in plastic wrap and freeze for up to two weeks.  Bring it back to room temperature before baking.)

Place two of the piscotti ropes on a parchment paper-covered baking sheet.  You will only have room for two because they spread as they bake.  With a pastry brush, lightly brush each rope with the egg white; this will add shine to the4 baked biscotti.

Bake until golden brown, about 30 minutes. 

Remove from the oven and let cool slightly on the baking sheet.

Use a serrated knife to slice the biscotti on a diagonal into 1/2 inch thick cookies.  If you do this while the biscotti are still warm, they not crumble.  The biscotti will harden as they cool.  If they are still soft when you slice them, place the slices on a bking sheet and bake at 300f(150c) for another 10 - 15 minutes.  Repeat the baking and cooling procedure with the remaining biscotti rope.

Store in an airtight container at room temperature for two or three weeks.

Variation: 

Dip the biscotti halfway on a diagonal into tempered bittersweet chocolate.  Wipe the excess chocolate from the tip and place the bniscotti on a sheet or parchment paper to allow the chocolate to set.

Serves

Ciambellone - Italian Easter Bread - Pink Saturday

From the kitchen of One Perfect Bite...I had some fun testing recipes for the Italian Easter Bread that's called Ciambellone. I'm not going to talk about the two recipes that failed, other than to say my evil eye is now trained on the developers and, once they recover, they'll get with the program and do a better job. I am happy to report that I did find a workable recipe. This link, Chef's Line , will take you to a pod cast that demonstrates exactly how Easter Bread is made. Ciambellone falls somewhere between a cake and bread on the culinary periodic table. It tastes like soft biscotti and that, of course, makes it perfect to serve with coffee or tea. It also requires no special equipment to make. Flour is piled onto an immaculately clean board and the remainder of the ingredients are added to a fist-made well and mixed into the flour using your equally immaculate fingers. It's then formed into rings and baked. I prefer to make one large ring and use a ring mold to enhance the appearance of the Ciambellone. The recipe appears below the next photo.

I also want to share a great recipe for Soft Sugar Cookies with you. It comes from Denise at Cottage Sisters. I stumbled on it while searching for the Italian Easter Bread. She was kind enough to share the recipe and photo with me so I could pass them on to you. I hope you'll take a look at her fabulous site.


Photo courtesy of Cottage Sisters


Ciambellone - Italian Easter Bread...from the kitchen of One Perfect Bite, courtesy of Kitchen Guy at Chef's Line

Ingredients:
4 cups flour
3 large eggs
1 teaspoon vanilla
1 cup granulated sugar
1 cup milk
1 teaspoon cinnamon
1/2 cup vegetable oil or melted butter
1 teaspoon baking powder
1 tablespoon finely grated lemon zest
1 egg for egg wash
Confectioners' sugar for dusting

Directions:
1) Preheat oven to 350 degrees F. Grease and flour a large baking sheet or a 9-inch tube pan. Set aside.
2) Mound flour on a board. Create a well in center of mound. Using your fingers, begin alternating liquid and other dry ingredients into well, mixing until all ingredients are combined. Knead, adding additional flour if needed, to form a smooth dough.
3) Divide into one or two parts and shape into fat rings. Beat additional egg with a teaspoon of water. Brush top of ring with egg wash. Place on baking sheet or into tube pan. Bake 40 minutes, or until golden brown. Cool. Dust with confectioners' sugar. Yield: 1 or 2 coils.

You might also enjoy these recipes:

Lemon Tea Cookies - One Perfect Bite
Chinese-Style Almond Cookies - One Perfect Bite
Kona Coffee Cookies - One Perfect Bite

This post is being linked to:
Pink Saturday, sponsored by Beverly at How Sweet the Sound.

Zeppole for the Feast of St. Joseph

From the kitchen of One perfect Bite...The calendar for March contains a holiday as important to Italians as St. Patrick's Day is to those of Irish ancestry. The feast of St. Joseph always falls on the 19th of March. Religious Italians believe that the intercessions of St. Joseph saved the population of Sicily from a serious drought during the Middle Ages. So, in his honor it is the custom for all to wear red on this day, in the same way that green is worn on St.Patrick's Day. Those who observe the holiday will attend Mass and make a contribution of food that is placed on a large altar called St. Joseph's table. The table, which is blessed by a priest, consists of three tiers to represent the Trinity. The table will be laden with meatless food that will include pasta with bread crumbs, seafood and fava beans. The beans are considered to be lucky because during the Sicilian drought the bean crop did not fail. The bread crumbs are symbolic of the sawdust that covered the floor of St. Joseph's workshop. The top tier of the altar always contains a statue of St. Joseph. The feasting begins with a traditional cry of "Viva la tavola di San Giuse!" When everyone has had their fill, the altar is smashed and three children, representing the holy family, will knock on doors asking for shelter. The re-enactment is called the "Tupa Tupa" or "Knock Knock." At the end of the celebration, everyone is given a fava bean to remind them to pray to the man who saved the Sicilians. I know that celebrations such as these are fading into history and, sadly, the ties that bind these various communities to their emigrant roots will be lost. I had the great privilege as a child to see the preparations for this celebration from the Italian kitchen of my childhood benefactor, Mrs. S. She taught me how to make zeppole, which are served on this day. A true zippole is baked and filled with cream. It is a time consuming process, so I set out to find one that would be easier to do. I found one developed by Giada De Laurentis that I want to share with you today. I had to smile as I prepared the recipe. Certain foods have spread across oceans and found their way into the diets of people who have nothing else in common. We can add fried dough, to that list. This version of zeppole can, fairly, be called an Italian donut. It is simple and inexpensive to make and, when served warm, absolutely wonderful. Here's the recipe for a delicious Italian donut.

Zeppole...from the kitchen of One Perfect Bite, courtesy of Giada De Larentis
Ingredients:
1 vanilla bean
1/2 cup + 3 tablespoons granulated sugar, divided use
2 tablespoons ground cinnamon
1 stick butter
1/4 teaspoon salt
1 cup water
1 cup all-purpose flour
4 eggs
Olive oil, for frying

Directions:
1) Cut open vanilla bean lengthwise. Scrape vanilla bean seeds into a small bowl. Add 1/2 cup sugar and cinnamon and stir to combine. Set aside.
2) In a medium saucepan combine butter, salt, 3 tablespoons of sugar, and water over medium heat. Bring to a boil. Take pan off the heat and stir in flour. Return pan to heat and stir continuously until mixture forms a ball, about 3 to 5 minutes.
3) Transfer flour mixture to a medium bowl. Using an electric hand mixer on low speed, add eggs, 1 at a time, incorporating each egg completely before adding next. Beat until smooth. If not frying immediately, cover with plastic wrap and refrigerate.
4) Meanwhile, pour enough oil into a large frying pan to reach a depth of 2 inches. Heat oil over medium heat until a deep-fry thermometer registers 375 degrees F. Using a small ice-cream scoop or 2 small spoons, carefully drop about a tablespoon of the dough into the hot olive oil, frying in batches. Turn zeppole once or twice, cooking until golden and puffed up, about 5 minutes. Drain on paper towels. Toss with cinnamon-sugar. Arrange on a platter and serve immediately. Yield: 4 to 6 servings.

You might also enjoy these recipes:

New Orleans Beignets - One Perfect Bite
Calas - Sweet Rice Fritters - One Perfect Bite
Open Mouths Laughing - One Perfect Bite

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Pasta Puttanesca

From the kitchen of One Perfect Bite...Ladies of the evening are credited with creating this pasta dish. While that makes the origins of the dish more interesting, there's not a lot to support the claim. Pasta Puttanesca did not become popular until the 1960's. A more likely truth can probably be found in the purses of frugal Italian housewives. The sauce is made with a handful of ingredients, many of them leftovers, and by using a bit of this and a bit of that, a filling and delicious pasta could be made for pennies. I'm not completely immune to kitchen fable and romance. My favorite story regarding the origins of the dish comes from the book "Top 100 Pasta Sauces" by Diane Seed who reported, "My introduction to this famous pasta dish occurred when I overheard two elderly priest discussing the pros and cons of spaghetti alla puttanesca ("whore's spaghetti") as they deliberated over the menu in a Neapolitan restaurant. Made of ingredients found in most Italian larders, this is also known as spaghetti all buona donna - the good woman's spaghetti - which can be misleading if one is not familiar with the ironic insult "figlio d'una buona donna" - son of a good woman." Now how does that explain how this particular sauce got its name? In the 1950's Italian brothels were state owned. Italian prostitutes were, for all intent and purposes, civil servants, but they were only allowed to shop once a week and could not shop with "good" Italian housewives. Their meals were made from odds and ends and tinned goods in the kitchens of the brothels. This sauce became one of their specialties. They did not create it, but they sure made it popular. When I was working and my ravenous teens could not wait for a "real" meal, this became one of my go-to suppers. I could have it on the table in 20 minutes and quell the revolution before it gained a foothold in my kitchen. I made this at least once a month back then and it is still a favorite of mine on days when the clock runs out before my schedule does. It's perfect for a Lenten Friday supper. Here's the recipe.

Pasta Puttanesca...from the kitchen of One Perfect Bite

Ingredients:
1 tablespoon freshly minced garlic
1 pound spaghetti
2 tablespoons salt
3 tablespoons olive oil, divided use
1/2 to 1 teaspoon hot red pepper flakes
4 teaspoons minced anchovies (about eight fillets) or 1 heaping tablespoon anchovy paste
1 can (28-oz) diced tomatoes, drained, reserve ½ cup juice
3 tablespoons capers, rinsed and drained
1/2 cup black olives (kalamata) pitted and chopped coarse
1/4 cup minced fresh parsley leaves and or basil

Directions:
1) Bring 4 quarts of water to a rolling boil in a large pot. Meanwhile, mix garlic with 1 tablespoon water in a small bowl; set aside. When water is boiling, add salt and the pasta; stir to separate the noodles. Cook the pasta until al dente. Drain then return pasta to pot. Add 1/4 cup reserved tomato juice and toss to coat.
2) While pasta cooks, heat 2 tablespoons oil in a large skillet set over medium heat. Add garlic mixture, pepper flakes and anchovies to pan. Cook, stirring, frequently, until garlic is fragrant but not brown. Stir in tomatoes and simmer for 8 minutes.
3) Stir capers, olives, and parsley into the sauce. Pour sauce over pasta and toss to combine, adding more tomato juice to moisten if necessary. Adjust seasonings with salt and pepper to taste. If desired, sprinkle an additional tablespoon of olive oil over pasta before serving. Serve immediately. Yield: 4 to 5 servings.

You might also enjoy these recipes:

Capellini Capricciosi
Fusilli with Fennel, Sausage and Red Wine
Ravioli with Salmon and Vodka Cream Sauce

This recipe is being linked to:
Designs By Gollum - Foodie Friday

Eggplant Parmesan - Recipes to Rival

It's hard to believe it's the first of February. January has really flown by, and, as usual, I had to scramble to complete the Recipes to Rival challenge for the month. I was slow to check what our hostess, Tempera, who blogs at High on the Hog, had chosen for us to prepare. As a result, we are having meatless "Parm" twice this month. Last week I made a wonderful Baked Portobello Parmesan that you can read about here. Tempera selected a recipe by Mario Batali and I must say it, too, made a lovely meal. The only change I made was to cut ingredients for the recipe in half. Here is what Tempera had to say about the recipe she selected:

"Somewhere in the world eggplant is in season. I know this because my local supermarket just got in some real beauties. So in celebration here is an Eggplant Parmesan recipe for one of my favorite Italian chefs."

Here is Mario Batali's Recipe.

Basic Tomato Sauce:

Ingredients:
1/4 cup extra-virgin olive oil
1 Spanish onion, chopped into 1/4-inch dice
4 cloves garlic, peeled and thinly sliced
3 tablespoons fresh thyme leaves, chopped
1/2 medium carrot, finely shredded
2 (28-ounce) cans peeled whole tomatoes
Salt

Directions:
In a 3-quart saucepan, heat olive oil over medium heat. Add onion and garlic and cook until soft and light golden brown, about 8 to 10 minutes. Add thyme and carrot and cook 5 minutes more, until carrot is quite soft. Add tomatoes and juice and bring to a boil, stirring often. Lower heat and simmer for 30 minutes until as thick as hot cereal. Season with salt and serve.

This sauce holds 1 week in the refrigerator or up to 6 months in the freezer.

Eggplant Parmesan - Parmigiana di Melanzane

Ingredients:
2 pounds (about 2 medium-sized) eggplant
Salt
4 tablespoons extra-virgin olive oil
1 cup fresh bread crumbs, seasoned with 1/4 chopped fresh basil leaves and 1/4 cup pecorino
2 cups Basic Tomato Sauce, recipe follows
1 pound ball fresh mozzarella, thinly sliced
1/2 cup freshly grated Parmigiano-Reggiano

Directions:
1) Preheat oven to 350 degrees F.
2) Wash and towel dry eggplant. Slice eggplant horizontally about 1/4-inch thick. Place slices in a large colander, sprinkle with salt and set aside to rest about 30 minutes. Drain and rinse eggplant and dry on towels.
3) In a sauté pan, heat extra-virgin olive oil until just smoking. Press drained eggplant pieces into seasoned bread crumb mixture and sauté until light golden brown on both sides. Repeat with all pieces. On a cookie sheet lay out 4 largest pieces of eggplant. Place 2 tablespoons of tomato sauce over each piece and place a thin slice of mozzarella on top of each. Sprinkle with Parmigiano and top each with next smallest piece of eggplant, then sauce then mozzarella. Repeat layering process until all the ingredients have been used, finishing again with the Parmigiano.
4) Place pan in the oven and bake until the top of each little stack is golden brown and bubbly, about 15 minutes.

Tips:
Fresh bread crumbs are required for the coating to stick without an egg wash.
The oil must be HOT HOT HOT or the eggplant will not cook fast enough and will be a greasy soggy mess.
The Mozzarella must be very thinly sliced or the eggplant tower will slide (it will still taste great)

Pizzelles - Outdoor Wednesday

There's nothing more subjective than reality. On the last leg of my Christmas journey I was on a plane that sat on the tarmac while emergency lights were replaced. It was not a quick or easy correction. In the course of repairs certain rows of passengers on the plane were asked to leave the plane so there would be room to work on the strips of lights that had shorted out. No big deal. As time went on, others also became restless and were given the option of leaving the plane. I opted to stay on board and as a result was privy to some really interesting conversations - the ones you can't help but hear, as opposed to those you strain to hear. Our language, for all its difficulties, is precise, and the last time I checked, there was a substantive difference between the words "leave" and "evacuate". Any number of cell phone users chose to use the word "evacuate" and report an adventure that bore no resemblance to what actually was happening. There is much I don't understand about human behavior. We were made comfortable and could leave the plane if we chose. These folks were creating fictions that could only be upsetting to the people with whom they were speaking. In an uncertain world where so much can go wrong, I have little patience for life's fabricators and those who seek attention in such a devious fashion. While not a happy camper, thanks to a son-in-law, I had a purse full of pizzelles, and, courtesy of the airlines, all the coffee I wanted to drink. The last hour on the plane I was paging through the Sky Mall magazine, saw a pizzelle maker and decided I had to have one. To my great shame, I, who pride myself on not being an impulse shopper, ordered it.

Now, you must understand that I haven't had pizzelles in years. The ones I remember were made with an instrument that resembled a branding iron or instrument of torture. While I enjoyed them, I thought they were too labor intensive and relegated them to limbo once I had a kitchen of my own. The long and short of this is that my son-in-law and the older grandsons have revived a Christmas tradition from his past and now make pizzelles - most excellent pizzelles - on Christmas Eve. They hooked me. I took the picture on Christmas Eve and the recipe is the one that came with Bill's pizzelle maker. While Bill made these for the holiday, they would be wonderful to have at any time of year. We'll be doing more of these over the next few weeks, so, if you're not partial to anise, be sure to stop back and sample the other sweet and savory treats that I'm working on. Here's the recipe that started it all.

Pizzelles...from the kitchen of One Perfect Bite

Ingredients:
3 eggs
3/4 cup granulated sugar
1/2 cup butter, melted
1/2 to 1 teaspoon anise extract
1 teaspoon vanilla extract
1-3/4 cups all-purpose flour
2 teaspoons baking powder

Directions:
1) In a large bowl, beat eggs and sugar until thick. Stir in melted butter, anise and vanilla.
2) Sift flour and baking powder into a separate bowl. Mix into butter mixture just until smooth.
3) Heat pizzelle iron and brush with oil. Drop a heaping tablespoon of batter onto each circle of iron. Bake for 20 to 45 seconds, or until steam no longer comes out of iron. Cool completely before serving. Store in an airtight container. Yield: 30 pizzelles.

This is being linked to:
Outdoor Wednesday - A Southern Daydreamer