Lisa's Biscotti · Wednesday December 12, 2007 by colin newell
Interestingly, I get e-mail.
Lately more from my blog… which surprises me. Anyway – I recently got a request for more Biscotti recipes. Not sure why, but here is my favorite. From Lisa. My younger sister.
3/4 Cup Whole Almonds
1/2 Cup Almond Paste
3 Eggs
3/4 Cup Sugar
2 Teaspoons Grated Lemon Zest
1/2 Teaspoon Almond Extract
1 2/3 Cup Flour
1/3 Cup Corn Starch
1/2 Teaspoon Baking Powder
1/4 Teaspoon Salt
Place nuts in a shallow pan and bake in a pre-heated 350 (F) oven for 8 to 10 minutes – or until golden brown. Let cool.
In a mixing bowl beat almond paste with a wire whisk until creamy.
Beat in eggs. Gradually add sugar and beat until light and fluffy.
Add lemon zest and almond extract.
In a bowl combine the flour, corn starch, baking powder and salt.
Add to the egg mixture, mixing until blended.
Cut nuts into halves or thirds and fold in. With a spatula spread the soft dough on a greased and floured baking sheet, forming 2 strips about 14 inches long and 2 1/2 inches wide, spacing them at least 2 inches apart.
Bake in the middle of a preheated 350 (F) Oven for 18 to 20 minutes. Transfer to a drying rack. Let cool 5 minutes.
Place on a cutting board. With a sharp serrated knife slice diagonally at 45 degrees – about 1/2 inch thick. Lay the slices on a baking sheet and return to a 325 (F) oven for about 10 minutes, turning them once to dry slightly.
Makes about 4 dozen mandible stressing biscotti
Comment [2]
CBC On the Island - Food bank day 2007 - On the CBC #2 · Friday December 7, 2007 by colin newell
Talking food banks with Ian McFarland
A long time hero of mine, Ian McFarland, was on the radio this morning. Ian worked at CBC’s Radio Canada International in the seventies and eighties – and I was a big fan of his programs.
At 13 years of age and glued to an old tube-type shortwave set, it was a joy to bring in radio stations from around the World – but not as much fun as hearing the voice of Canada coming in over the crackling airwaves.
Enough about me.
Ian and his wife Mary retired to Duncan around ten years ago and that is where we connected – and we have been friends ever since.
Ian’s work with the Duncan food bank has been an inspiration to me. Although retired, Ian works tirelessly to help those who need it the most – at the Duncan food bank; coordinating activities, shopping for groceries, cooking, and stocking the shelves.
Let’s let Ian tell his story to Gregor Craigie of CBC On The Island.Talking food banks with Ian McFarland
We remember James Barber · Tuesday December 4, 2007 by colin newell
Simple, Easy, Satisfying. These are some of the words you can use to describe the cooking styles of James Barber. As I just finished cooking my Sunday dinner, I read on CBC that James Barber, the host of CBC’s The Urban Peasant cooking show passed away at 84. As I read some of the thoughts passed on by fellow readers, I see how many of us James touched during the
years of The Urban Peasant airing on CBC.
For anyone who watched James, his style was that of breaking down the barriers that many of us see in proper cooking. He was able to show that cooking can be fun; using simple ingredients and simple methods do in fact work in the kitchen! His goal was to create everyday food that was delicious. And for anyone that watched his show knew of the good stories that he could pass along while cooking. A great quote that really does sum up his styles: “it doesn’t matter, just use whatever you’ve got!”
Although the show has been off the air for years, the skills that James taught many of us will stick around. Reading through some of the comments online at CBC, it clearly shows that he taught many people about this lifelong skill of cooking. James was a great fan of shopping “the market” on Granville Island in Vancouver, a place that creates inspiration when it comes to cooking – and was a very special spot for him in the city.
James will certainly be missed around Vancouver and beyond.
Food critic, Dave Reimer lives, works and cooks in Vancouver, BC. He will be a periodic contributor to the CoffeeCrew blog until his blog is online
Andrea and Colin's Shrimp Risotto · Monday November 5, 2007 by colin newell
5 cups chicken broth
3/4 cup dry vermouth
6 tablespoons butter
1 to 2 tablespoons minced garlic
1/4 to 1/2 teaspoon dried crushed red pepper
1 bay leaf
1 teaspoon tarragon (optional)
100 grams uncooked medium shrimp, peeled & deveined
1/2 cup finely chopped purple onion
1 1/2 cups arborio (risotto) rice
3 tablespoons chopped fresh parsley
1/4 cup sour cream
1/2 cup grated Parmesan
Prepare chicken stock with 1/4 cup vermouth.
Melt 2 tablespoons butter in a skillet over medium heat. Add half the garlic and crushed red pepper and sauté for 30 seconds, then add shrimp. Sauté until shrimp begin to turn pink, about 2 minutes. Add remaining 1/2 cup vermouth. Simmer until shrimp are just cooked through, about 2 minutes. Do not overcook shrimp or they become tough. Drain shrimp, reserving cooking liquid.
Melt remaining 4 tablespoons butter in heavy large saucepan or skillet over medium heat. Add onion and remaining garlic; sauté until onion is pale golden, about 4 minutes. Add rice and stir to coat, about 2 minutes. Add 1-2 cups broth mixture. Simmer until liquid is absorbed, stirring often. Continue adding broth mixture 1/2 cup at a time, stirring often and simmering until liquid is absorbed before adding more, about 20 minutes total. Don’t “drown” the risotto!
Add sour cream.
Cook until rice is just tender and creamy, about 5 minutes longer. Add a final shot of vermouth. Stir in reserved shrimp cooking liquid. Add shrimp. Add Parmesan. Remove from heat.
Stir in 2 tablespoons parsley into risotto. Season with salt and pepper. Transfer to plates. Sprinkle with remaining tablespoon parsley.
Makes 4 servings –
Serve with Pinot Noir or similar Red Wine.
Comment [3]
Banana-Fig Bread · Tuesday August 28, 2007 by colin newell
One of the best companions to a good hot cup of coffee is a slice of sweet bread. And one of the best recipes come tried and true from old standards that have been adapted through time. And how I have adapted this recipe was with the addition of fresh locally grown figs my wife brought home one day! Voila! New recipe. The basic banana bread recipe comes from one of my Aussie cook books – my wife has the whole series. Add a comment if you can remember. This simple banana bread (with a twist) is the perfect concoction for nearly black bananas where the fruit flies fear to tread.
In a mixer bowl add:
3 or 4 ripe bananas
1/2 cup melted butter
Cream the two ingredients with your mixer on low.
1 cup brown, white or raw sugar (can easily reduce to 3/4 cup)
2 eggs, gradually added to running blender
2 – ripe figs. Cut them in halves and squeeze in the fruit.
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon baking powder
Pinch of salt
2 cups of white flour
Preheat the oven to 350°F (175°C). Power mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, eggs, figs and vanilla. Sprinkle the baking sodas and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4×8 inch loaf pan. Bake for 1 hour or until toothpick comes out dry. Cool on a rack. Remove from pan and slice to serve.
The figs give a tangy sweetness to the bread that leaves ordinary banana bread in the dust!
Comment [3]
