Search the Community

Slow Cooked Chicken 5 garlic cloves, slivered 3 T flour 1/2 tsp salt 1/4 tsp black pepper 2 lb chicken thighs 20 pimento stuffed green olives 20 dried prunes 1 T grated lemon peel 3 bay leaves 2 T fresh thyme 2 T honey 1 c Rioja wine 1 c orange juice 1/2 c loosely packed parsley, chopped Place the garlic in the slow cooker. -Combine the flour, salt and pepper on a plate. Dredge the thighs in the flour and set, flesh side down, in the slow cooker. -Distribute the olives, prunes, lemon peel and fresh thyme over the chicken. -Combine the honey, wine, and orange juice and pour over the chicken. Cook on low setting for 8 hours. -Serve chicken with pan juices and sprinkle generously with parsley. Keywords: Main Dish, Chicken, Crock Pot ( RG372 )

Greek Beef Stew 1/4 c olive oil 2 lb beef stew meat 2 lb white or yellow onions 1 c dry red wine 1 can tomatoes, undrained 3 T vinegar 2 tsp salt 1 stick cinnamon 4 whole cloves 1 tsp sugar In Dutch Oven or stew pot, brown cubed stew meat in olive oil. Cut onions into quarters and add to pot. Break up canned tomatoes and add with juices to pot. Add all remaining ingredients. Simmer, covered, on low heat or in slow oven until beef is tender and all flavors are well combined. (I'd suggest that you resist the urge to add all the usual "doctor it up" stuff - like celery, carrots, etc. - at least the first time you make it. Through the years, I tried adding everything you can think of and, to me anyway, it seemed to throw the flavors off and it wasn't as good.) This is good served as a stew with a salad and crusty bread, or simmered down to thicken, and served over noodles. Keywords: Main Dish, Beef, Crock Pot ( RG371 )

Apple & Peanut Crumble 4 or 5 baking apples 2/3 c brown sugar, packed 1/2 c AP flour 1/2 c quick-cooking oats 1/2 tsp cinnamon 1/2 tsp ground nutmeg 1/3 c butter, room temp 2 T crunchy peanut butter Core, peel and slice apples. Slice them not too thinly. Arrange apple slices in slowcooker. In bowl, combine dry ingredients. With a fork or pastry blender, add butter and peanut butter and combine. Sprinkle over apples. Cover pot and cook on low 5-6 hours. Serve warm with whipped cream drizzled over, or ice cream alongside. Okay -- or both Keywords: Dessert, Crock Pot ( RG370 )

Tacos de Lengua 1-lb (or so) beef tongue 5 small cloves garlic (or 3 large ones), smashed & chopped 1 onion, quartered salt & pepper to Rinse tongue, pat dry, season well with salt and pepper. Allow it to sit about 15 minutes for the seasonings to penetrate a little. Put it in crockpot and add water (or half water/half beer) to cover. Add garlic and onions to water. Cook on "high" for 4-5 hours. Turn crockpot setting down to Low. Turn tongue over and add more water if necessary. Continue cooking on low until tongue is done (skin hard, inside soft). Remove tongue and skin it (discard skin). Chop meat finely. Serve immediately with "fixin's" - like corn tortillas, lime wedges, pico de gallo, avocado slices, chopped cilantro, onions, jalapenos, salsa...etc. Keywords: Mexican, Crock Pot ( RG369 )

Spicy Buffalo Wings 4 lb Chicken Wings 1/4 lb Butter 1/4 c of Red Hot sauce 1/4 c of Tabasco sauce 1 tsp of Dave's Insanity Sauce (or your favorite brand of "insanely" hot sauce) 1 T of vinegar cooking oil Prepare the wings by cutting them into two sections and toss the tip... they don't need it anymore and you're not gonna eat it. Start getting your deepest frying pan (or your fryer, if you have one) warmed up with enough oil to cover one layer of wings completely. You can tell when the oil is hot enough by sticking something like a wooden match or the end of a wooden spoon into the oil. If the oil bubbles around it, it's hot enough to fry. If you put food into oil before it is hot enough, it will just soak into the food and make it excessivly greasy. Melt the butter in a saucepan and add the vinegar and the Red Hot, Tabasco & Dave's Insanity Sauce. If you've never tried Dave's now is the time, and for Christ's sake, go easy on the Insanity sauce if it's your first time! Even the teaspoon we're adding can be throttled back on. Why are we adding three different hot sauces? Cause each of the two off the shelf sauces has a slightly different taste and the Dave's adds the serious heat. When the butters all melted and everything is mixed together, turn off the flame but keep the pan warm so the butter doesn't separate. Fry the wings about 10-12 minutes... don't try to cook them all at once unless you have a huge fryer. Six or seven at a time may be all your pan can handle before the oil bubbles over. When they're done, drain them off and toss them in the hot sauce (you can transfer the sauce into a larger bowl to make this easier). Keywords: Chicken, Deep Fryer ( RG368 )

Pork Shoulder 1 pork shoulder 2 garlic cloves, crushed stem of rosemary, bruised, but intact pinch cinnammon pinch clove 2 coarse salt Combine garlic cloves, rosemary and salt. Let sit a little while. Add tiny pinch of cinammon and clove. Pull out rosemary, and rub over pork. Let pork sit for a couple of hours. Sear well in heavy braising pot Add milk to come halfway up pork Braise on stovetop at very low heat about 2.5 hours Remove pork and rest If you want a thicker sauce, reduce the braising liquid (I never do this...) Serve sliced pork with braising liquid, including chunky milk solids This is much better if the pork is chilled overnight, then sliced and reheated in some of the sauce Keywords: Main Dish, Pork ( RG367 )

Asian Coleslaw Serves 6. Dressing 1/2 c seasoned rice vinegar 1/4 c pure maple syrup or honey 2 T soy sauce 1 T sesame seed oil 1/2 tsp garlic 1 tsp grated gingerroot Coleslaw 1/2 head cabbage, grated 1/2 head red cabbage, grated 1 carrots, grated 2 c bean sprouts 1/3 c chopped green onions 1 large, Red Delicious apple, unpeeled, cored and shredded Combine cabbage, bean sprouts, onions and apple in a large bowl. Whisk together dressing ingredients, pour over coleslaw mix. Chill for at least one hour before serving Keywords: Salad ( RG366 )

Creamy Coleslaw I actually use Miracle Whip instead of mayonaise, but I changed it for all you puritans out there 1 head cabbage 1 carrots 3/4 c mayonaise 1/3 c sour cream 1/4 c sugar 1/2 tsp ground mustard 1/4 tsp celery salt 3/4 tsp seasoned salt Grate cabbage and carrots and place in bowl. In a separate bowl, comine remaining ingredients and pour over cabbage and carrots. Toss and refrigerate for several hours. Keywords: Salad ( RG365 )

Tuna Tartare Serves 4 as Appetizer. 1 lb sushi quality tuna from the loin-diced 1/4 c olive oil white truffle oil to taste (they all seem be of different strength) Salt & Pepper to taste 2 T chopped shallot 1 finely shaved black truffle (optional but worth it) 4 quail eggs Potato chips Mix all above ingredients other than quail eggs and potato chips in a large bowl. Plate 1/4 of mixture on each plate, preferably in a 1 inch high ring mold. Top with cracked quail egg and potato chip. Your guests will swoon. Guaranteed! Keywords: Seafood, Fish ( RG364 )

Microwave Fudge I am not a candy maker and even I can do this. I have had folks that don’t like fudge all that much develop a sudden addiction. This is probably the only thing I use a microwave for besides thawing stuff and making popcorn. The microwave doesn't really save time very much. You will see that it gets a little tedious for a few minutes. However, there is something about the way the microwave heats the ingredients that makes this work. I have tried it on the top of the stove and it just isn't the same. 2 c miniature marshmallows 2-3/4 c semi-sweet Ghirardelli chocolate chips (buy 2 bags) 1 can sweetened condensed milk 1-1/2 tsp vanilla dash of salt 1 c chopped nuts (optional) In a large glass bowl, pour in the marshmallows. Put the chocolate chips on top of the marshmallows. Pour on the sweetened condensed milk. (It seems to melt better when stacked up like this.) Microwave on 50% power for about a minute at a time, stirring between each minute, until all is melted and blended. This will take about 7 to 10 minutes total depending upon your microwave. (Hint: When I used a silicone spatula, the goo didn’t seem to stick to it as badly.) Stir in vanilla, salt and nuts. Pour into an 8” x 8” pan that is lined with wax paper. Don’t fuss with any cut and fit business with the wax paper. Just put an oversized piece of wax paper on the pan, plop the mass in the middle, and spread the fudge out. You can garnish the surface with nuts, coconut or whatever at this point by pressing into the surface. Let it sit in the refrigerator for about 2 hours or until firm. Cut into squares. Keywords: Chocolate, Candy, Easy ( RG363 )

Tortilla de Patata 2 lbs potatoes (I prefer baking potatoes) 1/2 c good-quality olive oil 1/4 c chopped onion 1 tsp salt 6 eggs Peel and slice potatoes thinly. Heat the oil in a skillet, over medium-low heat. Add the potatoes and begin slowly turning in the oil. After about 10-15 minutes, add onions and sprinkle with half the salt. Continue to cook, turning and stirring, until potatoes are tender. Be very careful not to brown potatoes. Beat eggs in large bowl. Add other half of salt. Put the lid of the skillet on and hold it while you drain excess oil into a bowl or cup. Pour the potatoes into the bowl with the eggs and stir to coat well. Now - I take a clean, non-stick 10" skillet, and pour about half of the reserved oil into it (sometimes I have a hard time with the tortilla sticking in the skillet I've just used - so it works better for me to get a fresh one). When the oil is warmed, pour in the egg & potato mixture. Cook over low-medium heat until the tortilla is set. Don't let it get too brown on the bottom. Place a dinner plate over the tortilla and invert it onto the plate. Pour a little more of the olive oil into the skillet and slip the tortilla back into the skillet to brown the reverse side. Cook on this side for about 4-5 minutes until tortilla is nicely browned. Slide tortilla out onto plate and drizzle with remaining oil and serve hot or cold. Keywords: Main Dish, Potatoes ( RG362 )

Tuna Tartare From the Tuna Tartare thread. Tuna Tartare was my obsession last summer, I made it every week until I was sick of it. Here is a version for you to try. Chopped tuna 1/2 clove of finely minced garlic 1 stalk of finely minced scallions 1 T finely chopped basil 1 T chopped cilantro 1 tsp chopped jalepeno 1 T lime juice 1 T olive oil I like to remove as much white part of the tuna as possible, but leaving the tuna coarsely chopped for taste. You can also subsitute olive oil with chili oil, and omit the jalepeno all together. Or, use thai chili for those who likes the heat. A mixture of lemon juice and lime juice also works well with this dish. Adjust the seasoning according to taste and don't forget a sprinkle of sea salt at the end. Keywords: Fish, Seafood, Appetizer, French ( RG361 )

Tuna Ceviche From the Tuna Tartare thread. 1 lb tuna Dressing: 2 limes, juiced 1 T lime zest, julienned 1/4 c olive oil 2 T minced onion 2 T minced jalepeno 1/4 c minced tomato 1 T minced cilantro or parsley (or both) Chop up the tuna and add the dressing 1/2 to 3 hours before serving. The longer the fish is dressed, the more "cooked" it will be. Keywords: Fish, Latin American, Seafood, Appetizer ( RG360 )

Snickers Fudge I do not know the origin of this recipe, however, if you Google it you will find that it is all over the Internet. So why am I putting it in the archive? Because it is SO FREAKIN'GOOD!!!! And yes. It really does taste like a Snickers bar. BOTTOM LAYER 1 c milk chocolate chips 1/4 c butterscotch chips 1/4 c creamy peanut butter FILLING 1/4 c butter 1 c white sugar 1/4 c evaporated milk 1-1/2 c marshmallow creme 1/4 c creamy peanut butter 1 tsp vanilla extract 1-1/2 c chopped salted peanuts CARAMEL 1 (14 ounce) package individually wrapped caramels, unwrapped (duh) 1/4 c heavy cream TOP LAYER 1 c milk chocolate chips 1/4 c butterscotch chips 1/4 c creamy peanut butter 1 Lightly grease a 9x13 inch dish. 2 For the bottom layer: Combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips and 1/4 cup creamy peanut butter in a small saucepan over low heat. Cook and stir until melted and smooth. Spread evenly in prepared pan. Refrigerate until set. 3 For the filling: In a heavy saucepan over medium-high heat, melt butter. Stir in sugar and evaporated milk. Bring to a boil, and let boil 5 minutes. Remove from heat and stir in marshmallow creme, 1/4 cup peanut butter and vanilla. Fold in peanuts. Spread over bottom layer, return to refrigerator until set. 4 For the caramel: Combine caramels and cream in a medium saucepan over low heat. Cook and stir until melted and smooth. Spread over filling. Chill until set. 5 For the top layer: In a small saucepan over low heat, combine 1 cup milk chocolate chips, 1/4 cup butterscotch chips, and 1/4 cup peanut butter. Cook and stir until melted and smooth. Spread over caramel layer. Chill 1 hour before cutting into 1 inch squares. Keywords: Dessert, Candy ( RG359 )

Pasta Sauce with Fresh Tomatos Tomato Puree 3 lb tomatoes 2 T of EVOO sea salt Sauce 1 T of EVOO 1 chopped onion 1 large clove of garlic minced a pinch of thyme, oregano, and red pepper flakes 2-1/2 c of tomato puree 1 bay leave 1/2 tsp of sugar (optional) a splash of white wine (optional) 1/4 c of basil, shredded. salt and pepper Tomato Puree Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor This should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clame chowders and cioppinos as well Sauce -Cut the tomatoes in half. Drizzle with EVOO, sprinkle sea salt. -Roast in a 350 degree oven until its wrinkled and soft. Let it cool at room temperature. -Squeeze out the seeds and peel the tomatoes. Alternatively, you can peel the tomatoes and put it in a fine sieve, and strain out as much water as possible. -Puree in a food mill or food processor. this should make about 2 1/2 cups, and in tomato season, you can make a big batch of this and freeze it in zip lock bags or glass jars. I use this in my clam chowders and cioppinos as well Keywords: Sauce ( RG358 )

Lemon Syllabub Dates back to the 16th century, but most popular in the eighteenth. This from my copy of "The London Art of Cookery" John Farley (Principal cook at the London Tavern 1796) 1 pt White wine 2 lemons 1 pt Cream Rub a quarter of pound of loaf sugar upon the rind of two lemons till you have all the essence out of them; then put the sugar into a pint of cream, and the same quantity of white wine. Squeeze in the juice of both lemons and let it stand for two hours. Then mill (whisk)it and take off the froth as it rises. Lay it on a sieve to drain, fill your glasses with the remainder and lay on the froth as high as you can. Let them stand all night, and they will be clear at the bottom. Keywords: Dessert ( RG357 )

Cinnamon Balls 200 g ground almonds 200 g caster sugar 2 egg whites 1 T ground cinnamon Mix together. Form into small balls with wet hands Put on silpat/silicon baking paper 30 mins low oven 300F Cool, roll in icing sugar (confectioners sugar) Keywords: Easy, Cookie, Passover ( RG356 )

Seven Minute Frosting Great on Angel Food Cake. 2 egg whites 1-1/2 c sugar 2 tsp white corn syrup 1/3 c water 1 tsp vanilla extract 1/2 tsp almond extract In the top of a double boiler, mix all ingredients except extracts. Over low heat, beat on high for at least 7 minutes or until mixture is white and fluffy. It may take 10 minutes. Beat in extracts. Note. If you don't own a double boiler, set a stainless steel bowl over a 3 quart saucepan full of water and proceed as directed. ( RG355 )

My Favorite Angel Food Cake Homemade angel food cake is so much better than store-bought. Here's a recipe I like. It's best iced with Seven Minute Frosting. 2 c superfine sugar (divided) 1-1/3 c sifted cake flour 12 egg whites 3/4 tsp kosher salt 1-1/2 tsp cream of tartar 1 tsp good vanilla extract 1 tsp almond extract 1 tsp fresh lemon juice (optional) Preheat the oven to 350 degrees F. Combine 1/2 cup of sugar with the flour and set aside. Place egg whites, salt, and cream of tartar in KitchenAid. Whip until stiff but not dry. Add sugar, vanilla extract, almond extract and a squeeze of lemon. Gently fold in flour and sugar mixture and stir to incorporate. Spoon batter gently into a 10 inch, ungreased tube pan. Bake for 35-40 minutes. Let cool upside down. ( RG354 )

San Felese Easter Pie (Pizza Rustica) Serves 12 as Main Dish. Mike's Deli Pizza Rustica pictured above. (click for link) Reprinted with Permission from the USENET archives CONTRIBUTOR Joe Petolino Chronon Computer Co., Mountain View CA Date: 27 Mar 87 04:28:14 GMT Sender: recipes@decwrl.DEC.COM Organization: AT&T Bell Laboratories, Murray Hill, New Jersey, USA This dish is traditional in my family at Easter time. I don't know how to spell the Italian name of this pie, but it sounds something like "Pizza Gain"-my father translates it as "full pie'' This recipe originated in the town of San Fele, east of Naples. CHEESE FILLING 2 lb ricotta cheese 3 large eggs 1/4 lb mozzarella cheese, shredded or chopped 6 T romano cheese, grated 6 T fresh parsley, chopped 1-1/2 T dried mint leaves (do not use peppermint) 1/2 tsp black pepper salt to taste-depends on salt content of cheeses. MEAT FILLING 1 lb Italian sausage ("mild" or ``sweet'') 2 oz Italian dry salami, thinly sliced 2 oz prosciutto, thinly sliced (or any other ham) PIZZA 1-1/2 lb pizza dough (if you make your own dough, use about 3 cups of flour) flour 1 egg, separated (1) Put ricotta and eggs into a large bowl and stir until well mixed. Blend in all other ingredients. (2) Slice the sausage into rounds about 3/8 inch thick. Brown in a little oil until cooked through. Drain, and discard grease. Cut the salami and ham slices into strips about 1x 1/4 inches (3) Make or thaw or unwrap the pizza dough. (4) Mix the meats into the cheese filling. Roll the dough into two disks, one large enough to line a 10-inch round cake pan, the other large enough to cover it. Put the larger piece into the lightly-floured cake pan, molding it so that it completely lines the pan, with at least 1/2 inch hanging over the edge. Fill with the cheese-meat mixture. To allow for expansion, fill to about 1/2 inch below the top of the pan. Wet the exposed dough edge with egg white, place the other piece of dough on top, and pinch the two pieces together. Trim neatly to make a seal. Brush egg yolk over the top of the pie (this will brown during baking). Puncture the top of pie in several places with a knife (make sure the holes are large enough not to close up during baking). Bake at 350 deg. F for about an hour, until the top is browned but not burned. Remove from pan and cool on a wire rack. Serve at room temperature. NOTES This recipe makes a very large pie. I couldn't find a big enough cake pan, so I used a cast-iron frying pan. You might try using half the quantity of ingredients in a 7-inch pan (make a little extra dough). If possible, grate your own romano cheese. Some of the romano sold pre-grated in cardboard cylinders looks and tastes more like sawdust than cheese. "Romano" and `parme-san'' are American names; the main difference is that romano is sharper. The mint you want to use is spearmint. It is sold as just plain "mint" in the spice section of supermarkets. Peppermint is entirely the wrong flavor. Italian sausage is a 'fresh' sausage, i.e. uncured and uncooked. It must be cooked before eating. Depending upon where you live, the less-spicy version of it is called either "sweet" or ``mild''. When I'm really ambitious I make my own (that doesn't happen often!). The only ingredients are pork (about 20% fat), fennel seeds, salt, and a small amount of red pepper flakes, all coarsely ground and stuffed into natural hog casings. If you can't find Italian sausage, you might try a mixture of ground pork with the above seasonings, rolled into little patties. To adjust seasonings, just pan-fry a little bit of the mixture and taste. The cheese filling given above (without the meats) is my standard filling for lasagna, manicotti, ravioli, etc. This same recipe can be used to make calzone. Roll out a small disk of pizza dough, put a blob of cheese/meat mixture in the middle, fold it over, seal, and bake. This is a good way to use up any filling that doesn't fit into the pie. Keywords: Italian, Cheese, Pork, Pie ( RG353 )

Chocolate Glaçage YIELD: approx. 4.4#/ 2000g This yields a lot, so I usually cut it in half, though it stores well and is easy to warm and use from the cold state 32 g sheet gelatin 160 g water, cold 560 g heavy cream 130 g water 840 g granulated sugar 280 g cocoa powder 1. Bloom gelatin in first measurement of cold water. Reserve. 2. In a large saucepan, combine cream, second measurement of water, and sugar. Bring to a boil and cook to 103ºC/217ºF. 3. Remove from heat and whisk in cocoa powder, followed by bloomed gelatin and any unabsorbed water. 4. Process with an immersion blender. Allow to cool to 40ºC/104ºF before glazing, or chill completely for later use. ... . ( RG352 )

Claire's Thick and Chewy Chocolate Chip Cookies Serves 48. 1-3/4 c plus 2 tablespoons unbleached all-purpose flour 1/2 tablesoon salt 1/2 tsp baking soda 5-1/2 oz cold butter 3/4 c packed light brown sugar 1/2 c granulated sugar 1 large egg, cold 1-1/2 tsp pure vanilla extract 6 oz semisweet chocolate chips Arrange oven racks in the upper and middle positions of the oven. Heat the oven to 375ºF. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside. Using a KitchenAid or very strong mixer with paddle, beat together cold butter, egg and both sugars until fluffy. Beat in vanilla. Stir flour mixture into butter mixture. Add chocolate chips. Do not overbeat -- stir only until well-mixed. Drop rounded measuring teaspoons of dough about 2 inches apart onto two ungreased baking sheets. Bake for 8-10 minutes at 375. Keywords: Dessert, Cookie ( RG351 )

Big, Fat, Chewy Chocolate Chip Cookie Serves 30. These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you! " Remember to chill the dough first, to avoid spreading 2 c all-purpose flour 1/2 tsp baking soda 1/2 tsp salt 3/4 c unsalted butter, melted 1 c packed brown sugar 1/2 c white sugar 1 T vanilla extract 1 egg 1 egg yolk 2 c semisweet chocolate chips 1 Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. 2 Sift together the flour, baking soda and salt; set aside. 3 In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. 4 Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely. Keywords: Dessert, Cookie ( RG350 )

Creme Brulee Serves 6. This Creme Brulee can be easily made the day before and finished under the broiler 2 c whipping cream 2/3 c whole milk 1 vanila bean, split lengthwise 7 egg yolks 1/3 c granulated sugar 3/4 c brown sugar In a medium saucepan, bring cream, milk and vanilla bean to the boil. Remove from heat. Cover and leave 4o minutes to infuse. Pre-heat oven to 200F. Whisk the egg yolks and granulated sugar together, until light and thick. Whisk in cream and milk mixture, strain and then pour into 6 shallow dishes. Bake in Oven for 50 minutes until just set. Let cool completely, then cover and refrigerate. To Serve: Preheat broiler, then sprinkle the surface of each creme brulee with brown sugar. Broil for 2 minutes or until sugar melts and bubbles. Alternatively, a kitchen torch can be used to melt the sugar Keywords: Dessert ( RG349 )

Pine Nut and Almond Cookies (Piñones) (Spain, Navarra) Serves 40. Recipe from Tastes of the Pyrenees, Classic and Modern by Marina Chang (Hippocrene Books, February 2003. $24.95 hardcover). Thanks to the author and publishers for sharing this with us. Across Spain, nuts are a popular ingredient in baked goods, a legacy left by the Moors. The richly flavored small white pine nuts used in Pyrenean cooking come from the umbrella pine (Pinus pinea), also called the stone pine. Called piñones in Spain and pignons in France, they are especially common in Catalan cookery. Pine nuts were introduced throughout the Mediterranean from Spain. Humans have cultivated this tree for its protein-rich food for well over 6,000 years, and it is still extensively cultivated throughout the Mediterranean. Ethno-botanists believe that before humans expanded the range of this tree over the last few thousand years, it was confined to the Iberian Peninsula, since this is the only area where pine nuts are found away from ancient trade routes. Pine nuts should be stored in plastic zipper-top bags in freezers. In Catalonia, as in southern Spain, pine nut-covered cookies and cakes are routinely displayed in bakery windows as one of their many holidays approaches. My favorite are the rich pine nut filled and exterior studded cookies from Zucitola Patiserías, a modest bakery on the Paseo Pablo Savaste in Pamplona. In an effort to re-create this Spanish treat, I developed the following recipe. These cookies with nut paste centers are very close to the real thing. To allow most of us to make these cookies without tapping into our life savings, I recommend making these with an almond filling in place of pine nuts. I also found that most of my tasters preferred the almond filling to the richer pine nut filling. However, my husband prefers the pine nut centers Nut Filling: 1 c almonds, blanched and lightly toasted or 1 cup pine nuts, lightly toasted 1 tsp flour 1/2 c sugar 1 tsp grated lemon zest 1 egg, beaten Outer Cookie Dough: 2 c flour 1/2 tsp salt 1/2 c butter, softened 1 c sugar 1 egg 1/2 tsp almond extract 1/2 tsp vanilla extract 1 c raw pine nuts For Nut Paste Filling: Place nuts in a food processor with 1 teaspoon flour (2 teaspoons if using pine nuts) and mix until the consistency of sand. Pine nuts may become the consistency of coarse peanut butter due to high oil content. Place ground nuts in a bowl and mix in sugar and lemon zest. Add egg, a little at a time, blending and kneading it into the paste. If using pine nuts, you may only need to add 1/2 the egg to moisten to a pliable, slightly viscous paste. If the paste is too wet, knead in a little more sugar. Knead paste to an even consistency. For Dough: Combine flour and salt. In a large bowl, cream butter and sugar. When well mixed, add egg, almond and vanilla extracts, beating until well combined. Gradually mix flour into buttery mixture. When dough is formed, wrap it in plastic and refrigerate for 1/2 to 1 hour. For Assembly: Preheat oven to 350º F. Using a teaspoon, spoon out a chunk of dough and quickly roll it into a ball and press to slightly flatten. Spoon a small amount of nut paste into the center of the dough and wrap the sides of the dough around the nut filling to completely envelope it. To reshape any imperfections, quickly roll it into a ball between your palms. Roll top half of cookie in pine nuts, and press them into the dough before placing on cookie sheet. If dough becomes too soft to work with, place in refrigerator for 10 minutes or until it stiffens up again. Bake cookies for 15 minutes. Pine nuts and bottom edges of cookie may turn slightly golden, but cookies should not brown. Remove and let cool. Blanche the almonds by placing them in boiling water for 30 seconds. Their skins will bubble and loosen. Rinse them in cold water and drain. Squirt each almond out of its skin. To toast almonds or pine nuts, place them in a dry pan over medium heat, tossing and stirring the nuts until lightly tanned. Keywords: Spanish/Portugese, Cookie ( RG348 )