Welcome back!
Posted on 07/07/2005 4:42:35 PM PDT by carlo3b
I'm a fellow survivor, and it ain't easy.
I wish you a long and interesting life!
Welcome back!
GLAZED WHITE CHOCOLATE ANISETTE BISCOTTI
* 3/4 cup Hazelnuts
* 3 Eggs
* 1 teaspoon Vanilla extract
* 1/4 teaspoon Almond extract
* 2 1/4 cups Unbleached all-purpose flour
* 7/8 cup Sugar, yep 7/8th.. it's my recipe, get your own if you don't like it... LOL
* 2 tablespoons Anise seed -- crushed with a and pestle or hammer (or shoe).. Ha!
* 1 teaspoon Baking soda
* 1/2 teaspoon Salt
* 3 ounces White chocolate chips
Place nuts in a shallow pan. Bake in a preheated 350 degree oven 8 to 10 minutes, or until golden brown. While still warm, rub nuts between a double layer of paper towels to remove their papery skin.
Cool. Chop into halves or thirds. In a small bowl, beat eggs, vanilla and almond extract with a whisk. In a large mixing bowl, combine flour, sugar, anise seed, baking soda and salt. Add egg mixture and mix until blended, about 1 minute. Mix in nuts. Divide dough in half. On a greased floured baking sheet, form 2 logs about 1/2 inch thick, 1 1/2 inches wide and 12 inches long. Space them at least 2 inches apart. Bake in the middle of a preheated 325 degree oven for 25 minutes, or until set and bake through.
Transfer from baking sheet to a wire rack and cook 5 to 10 minutes. Place on cutting board. With a serrated knife, cut 1/2-inch thick slices diagonally at a 45 degree angle. Lay slices flat on baking sheet and return to oven for 10 minutes, turning over once, to dry slightly. Cool on wire rack.
To make glaze: heat white chocolate chips over hot water in a microwave oven on Medium power, checking every 30 seconds until chocolate melts. Stir to blend. With a spatula, spread chocolate over entire top surface of cookies. Cool at room temperature until set.
Yield about 3 1/2 dozen. This is a recipe that you'll give to friends, or they'll ask for it..be ready!! Enjoy
Welcome back carlo! So happy to hear you are better and back wanting to COOK! We are always ready to eat! :-) Prayers of joy going up for you!
Hey, Carlo; where you been. How you doing?
Who are you?
Welcome back and glad you are feeling better!
And yes, I HAVE missed you on those food threads.
Chocolate Hazelnut Torte
Yes, it is flourless!
Cake
Preheat oven to 350°F. Lightly Spray an 8 inch cake pan with cooking spray. Set aside.
Bake hazelnuts in preheated oven until golden brown, approx 5-7 min. Set aside.
Melt chocolate in a small pan over low heat. Set aside.
Place remaining cake ingredients in a medium size mixing bowl. Stir until well blended. Add chocolate and mix well. Pour into prepared cake pan. Bake 15-20 minutes. Cake will seem slightly under baked. Remove cake from pan. Cool on a wire rack.
Place cake on a serving plate. Place chocolate and Frangelico in a small saucepan. Heat over low heat while stirring constantly. Pour melted chocolate glaze over torte. Refrigerate torte until ready to serve.
Makes 12 servings.
Welcome home, dear carlo! Will add you to my prayer list.
Gotta love that strong Italian stubbornness.
Welcome home an Italian from New Jersey
I did! Needed some BBQ recipes for the 4th.
Guess I'll ask for them on Labor Day! ;-)
Welcome back!
CLASSICAL SAUCE BOLOGNESE There exist as many versions of the sauce as there are cooks in Bologna Italy. The recipe can vary in proportions or in the addition of certain ingredients, but the basic recipe remains the same - one to which cooks add their own personal touches!
Pasta with Bolognese sauce is served as a first course or as a side dish with breaded veal scaloppini. But whatever the menu, don't forget to pour a glass of Lambrusco, a wine from the region.
Even though this sauce is usually paired with spaghetti, it is also good with tagliatelle or lasagna.
Other frequent additions
- 14 oz. ground meat (veal, pork, beef, sausage meat or a combination)
- 4 cloves of garlic, minced
- 4 Tbs.. olive oil, or 2 Tbs.. oil and 2 Tbs. Pure butter
- 3 - 4 onions, finely chopped
- 1 lb. 12 oz. peeled tomatoes -
- 2 to 3 spoonfuls tomato paste
- 3 bay leaves
- 1 small carrot, cut into small dice
- 1 celery stalk, finely chopped
- 1/2 cup white or red wine
- Salt and freshly ground pepper
- Fresh grated Parmesan for serving
1) Prepare a "battuto", in other words, chop all the vegetables (don't forget to remove the "strings" from the celery before chopping);
- 1 oz. pancetta, cut into small pieces
- A slice of smoked ham
- Basil (preferably fresh), thyme or oregano
- 1 cup) beef broth
- 3 Tbs.. cream (15%)
2) Sauté the onion, carrot and celery over low heat in oil (or oil and butter); sweat the vegetables until they color slightly;
3) Add the garlic, stirring well with a wooden spoon;
4) Add the ground meat and cook over low heat, breaking the meat up with a fork.
5) Season with salt and pepper; deglaze with the white or red wine; increase the heat and cook until the wine has evaporated.
6) Add the quartered tomatoes and the tomato paste, thinned with a little tomato juice, water or broth.
7) Season with the bay leaves and basil, if using, and combine well.
Increase the heat to medium so that the sauce boils gently; cover the pot and let simmer for two to three hours, adding more broth as necessary.
If you are using cream, add it an hour before the end of the cooking time; remove the bay leaves before serving. The cream will tend to cut some of the tomato's acidity.
Chef's tips
We've suggested a simmering time of two to three hours, but if you have the time, let the sauce simmer over low heat for four to six hours. The principle is simple: the longer the sauce simmers, the richer the flavor and consistency become. Be sure to stir it regularly so that it doesn't stick., always using a wooden spoon. Metal can oxidize in contact with tomato and leave an unpleasant metallic taste.
Yes, Carlo, as a matter of fact I was wondering where you were. Thank God you have turned the corner and are on the upswing.
HUGS
Heck yes!
Yes I missed you. What do you think of the diet liquid foods? I have always done well with slim fast but I think I need something better.
WooHoo! Great News!!!!
Actually Carlo how bout a recipe for a Italian Cheese cake
Who are you?;^)
YES, we missed you! Lots of fellow cancer survivors on the forum..you're in good company :)
Do TRY and stay away from too much sugar. Cancer loves sugar..darn it anyway!
sw
I'm so happy to see you!!!:) Hungry too.
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