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By DanM
Normally, the local market has bresaola in tissue paper thin slices. Today they also had packages in small dice, probably the leftover ends, bits and pieces. Any thoughts on how to enjoy them, besides nibbling on it?
Thank you!
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By shain
Makes 40 cookies, 2 loaves.
50-60 g very aromatic olive oil
80 g honey
120 to 150 g sugar (I use 120 because I like it only gently sweet)
2 eggs
2 teaspoons of fine lemon zest, from apx 1 lemon
230 g flour
1 teaspoon salt
1 teaspoon baking powder
75 g lightly toasted peeled pistachios
50 g lightly toasted almonds (you can replace some with pine nuts)
Optional: a little rosemary or anise seed
Optional: more olive oil for brushing
Heat oven to 170 deg C.
In mixer (or by hand), mix oil, honey, sugar, lemon, egg and if desired, the optional spices - until uniform.
Separately mix together the flour, salt and baking powder.
Add flour mixture to mixer bowel with liquids and fold until uniform. Dough will be sticky and quite stiff. Don't knead or over mix.
Add nuts and fold until well dispersed.
On a parchment lined baking tray, create two even loaves of dough.
With moist hands, shape each to be rectangular and somewhat flat - apx 2cm heigh, 6cm wide and 25cm long.
Bake 25 to 30 minutes until golden and baked throughout, yet somewhat soft and sliceable. Rotate pan if needed for even baking.
Remove from tray and let chill slightly or completely.
Using a sharp serrated knife, gently slice to thin 1/2 cm thick cookies. Each loaf should yield 20 slices.
Lay slices on tray and bake for 10 minutes. Flip and bake for another 10-15 minutes until complelty dry and lightly golden.
Brush with extra olive oil, if desired. This will and more olive flavor.
Let chill completely before removing from tray.
Cookies keep well in a closed container and are best served with desert wines or herbal tea.
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By kayb
Linguine with Squash, Goat Cheese and Bacon
Serves 4 as Main Dishor 6 as Side.
I stumbled on this while looking for recipes with goat cheese. It's from Real Simple (and it is!). I couldn't imagine the combination of flavors, but it was wonderful.
6 slices bacon
1 2- to 2 ½-pound butternut squash—peeled, seeded, and diced (4 to 5 cups)
2 cloves garlic, minced
1-1/2 c chicken broth
1 tsp kosher salt
4 oz soft goat cheese, crumbled
1 lb linguine, cooked
1 T olive oil
2 tsp freshly ground black pepper
Cook the bacon in a large skillet over medium heat until crisp, about 5 minutes. Drain on a paper towel, then crumble or break into pieces; set aside. Drain all but about 2 tablespoons of the bacon fat from the skillet. Add the squash and garlic to the skillet and sauté over medium heat for 3 to 5 minutes. Stir in the broth and salt. Cover and simmer, stirring occasionally, until the squash is cooked through and softened, 20 to 25 minutes. Add half the goat cheese and stir well to combine. Place the cooked linguine in a large bowl. Stir the sauce into the linguine and toss well to coat. Drizzle with the olive oil and add the reserved bacon, the remaining goat cheese, and the pepper. Serve immediately.
Keywords: Main Dish, Easy, Vegetables, Dinner
( RG2158 )
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By psantucc
My own recipe, though influenced by many sources.
Santucci's Practical Torrone (Christmas Nougat)
180g honey (½ cup)
100g egg whites (2 eggs)
350g sugar (1 ½ cups)
50g water (2 tablespoons)
450g (1 pound) roasted nuts
5-10 drops orange oil
2 sheets (8 ½” x 11”) Ostia (aka wafer, edible paper)
Combine honey, water, and sugar in a small saucepan. Bring to the boil over medium heat, stirring constantly. Skim foam (if any is seen) off the honey when it reaches the boil.
In a stand mixer, whisk the egg whites until stiff peaks form.
Cook the honey mixture to 280° F (137° C). Remove from the heat. With the mixer on high speed, slowly pour the mixture into the egg whites. Continue to whisk until volume has increased by about half and the mixture just starts to lose gloss – only about 5 minutes.
Reduce the mixer speed and add the orange oil and nuts. When they are thoroughly mixed in, spread the resulting nougat over a sheet of Ostia. Try to cover the sheet as evenly as possible- the nougat is sticky and will make things difficult. When it is evenly covered, top with the other sheet of Ostia.
Leave to cool and crystallize completely in the open air before cutting, preferably overnight.
Note: I call this 'practical' Torrone because the recipe is made for home confectioners of reasonable skill to be able to easily understand what and how much to buy and what to do with it. The ingredient portions are biased for my country, the USA, but I saw no point in using English ounces for the weight-based version – those of us who prefer weight generally prefer it in grams.
Tips and tricks:
1.Keep nuts in a warm oven ( about 150° F / 65° C ) until you add them. Adding room temperature or colder nuts will reduce working time.
2.Getting the nougat spread between sheets of Ostia is the trickiest part of the process. I use buttered caramel rulers on the outside edges of the bottom sheet, pour and press nougat in place, and then press the top layer on with an offset spatula. If you don't have caramel rulers, try spreading the nougat with an offset spatula, topping with the other sheet, and rolling with a pin to smooth. I advise against trying to cast the slab in any kind of fixed side pan, as the stickiness will make it very difficult to remove.
3.Score the top layer of Ostia before cutting through. Once scored, a straight down cut with a Chef's knife works well. Cut into six 8 1/2” long bars and wrap in parchment or waxed paper to store, then cut into smaller rectangles to serve.
4.There are many possible alternate flavorings. 1-10 Lemon oil or 1 t. (5 ml) vanilla or almond extract work well and are traditional flavors. Candied orange peel and/or orange zest can also be added.
5.I use half pistachio and half almonds as the nuts. Hazelnuts (filberts) are also traditional. Any common nut should work.
6.Ostia is available from confectionery suppliers. I get 8-1/2” x 11” sheets from www.sugarcraft.com under the name 'wafer paper'.
This recipe is copyright 2009 by Patrick J. Santucci. Contact the author on eGullet under the username psantucc.
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