I initially planned to post this biscotti recipe in the fall two years ago but things got sidetracked and thoughts drifted away. Although the original recipe came from my Italian chef twin sister years ago, I had been adding, subtracting and once again adding unique ingredients along the way. Eventually the final result of these experimentations settled on a few pieces of paper featuring the below ingredients, left nestled in between pages of my recipe journal for quite some time.
Warm heat from the ginger and the distinctive flavour from the buckwheat together with anise make the biscotti a welcome addition to chilly autumn afternoons. All you need is to make sure you keep your pantry well-stocked, as this recipe is quick and easy for unexpected baking cravings. For a more wintery presentation, I sometimes add dry cranberries.
Ginger Chocolate Buckwheat Biscotti
Makes about 15 pieces
1 cup unbleached white flour
½ cup buckwheat flour
½ cup blanched almond meal
1½ teaspoons baking powder
½ teaspoon cardamom
2 teaspoons anise seed, ground
1/3 cup salted butter, room temperature *if you are using unsalted butter, add a pinch of salt
½ cup plus 1 tablespoon cane sugar
2 free range eggs, room temperature
1/3 cup crystallized ginger, cut into ¼ inch pieces
1/3 cup dark chocolate, cut into small pieces
1/3 cup pecans, chopped into small pieces
1/3 cup shredded coconut
Preheat the oven to 350F.
Place the flour, almond meal, baking powder, cardamom and anise seed in a bowl, and whisk well. Set aside.
In the bowl of a stand mixer, beat the butter until creamy and add the sugar a small amount at a time. Beat well and scrape the side of the bowl as necessary to ensure all the ingredients are well combined.
Add the eggs one at a time, and beat to combine.
Add 1/3 of the dry mixture and stir on medium speed. Continue to stir and add the other 1/3. Reduce the speed, add the rest of the mixture and continue until well mixed.
Stir in the ginger, chocolate, pecans and coconut. Mix thoroughly until combined.
On a baking sheet lined with a piece of parchment paper, spread the dough into a rectangle shape, about ¾ inch thickness.
Bake in the centre of the oven for 20 minutes. Take the baked dough out of the oven and let cool for 30 minutes.
Set the oven to 300F.
Then gently cut the dough into strips, about ¾ inch each, using a serrated knife. Bake cut side down for 30 minutes, flipping half way through.
Let cool completely on a rack. Store in an airtight container.
The farmers’ market is the place where I am often inspired by local artistry. In the case of produce farmers, colourfully displayed seasonal veggies make us dream of what’s to come for this evening’s supper. Long, hard hours of field labour yield endless varieties and flavours for the consumer, while raw food enthusiasts’ eye popping creations draw people like a giant magnet, shocking audiences with unexpectedly delicious treats that are packed full of pure energy.
I created this pesto recipe after I visited a chef vendor who was selling new lines of tasty oils and vinegars. Focused on the mind-blowingly tasty pesto sample, the chef’s sales pitch, which included the ingredients list, faded to the back of my head.
As a result, I shamefully don’t remember what exactly went into the recipe, but my palate recalls this chef’s pesto simply served on a slice of heirloom tomatoes, making me long for my own heirloom tomatoes to ripen quickly. In the meantime, in the effort to store basil leaves from my garden, I made a few jars of pesto using what I had been saving for a special occasion. And my wild mushroom-infused olive oil turned out to be another unique and sublime pesto ingredient.
Lemon-Infused Basil Pesto
Makes about 350ml
2 cups tightly packed basil leaves, washed and patted dry
¾ cup almonds, toasted and cooled
3 large garlic cloves, peeled and chopped roughly
120ml lemon-infused olive oil
¼ to ½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon white balsamic vinegar
Place the basil, almonds and garlic in layers in the bowl of a food processor. Pulse while adding the oil in a thin, steady stream from the feed tube until the mass becomes a coarse, grainy paste. Scrape the side of the bowl to make sure no big pieces of leaves are left.
While pulsing, add salt little by little to reach the desired saltiness. Add pepper and pulse to combine. Finally, add the vinegar and pulse until well mixed.
Store the pesto in an airtight container and keep it refrigerated up to 10 days. Or alternatively, freeze for later use.
Lemon-Infused Basil Pesto on Heirloom Tomato Slices
This recipe celebrates the season’s end for glorious heirloom tomatoes that we grew and the unbelievably sunny months we had! Serve as a light appetizer without bread or as part of a full lunch with toasty rustic bread to mop up all the pesto and juicy tomato goodness. Or conversely, serve everything in layers to taste the wholeness!
3 tablespoons Lemon-Infused Basil Pesto, room temperature
1 tablespoon extra-virgin olive oil
4 heirloom tomatoes, sliced to ½ inch thick pieces
Freshly ground black pepper
A loaf of good rustic bread, sliced and toasted (optional)
Thin down the lemon-infused basil pesto with the extra virgin olive oil in a small bowl.
Place the tomato slices on a platter or a plate and drizzle generously with the pesto over tomatoes. Sprinkle with the black pepper. Serve as is or with/on bread.
Lemon-Infused Basil Pesto & Portobello Mushroom Pasta
4 large Portobello mushrooms
Vegetable oil for brushing
Salt and freshly ground pepper
10 tablespoons Lemon-Infused Basil Pesto
4 portions pasta of your choice
Preheat the oven to 400F.
Clean the gills on the underside of the mushrooms by scraping with the edge of a small spoon. Removing the gills will prevent the mushrooms from leaching black colour onto your dishes. Cut off the ends of stems until a clean surface appears.
Brush the mushroom tops with oil, and sprinkle with salt and pepper on a baking sheet lined with a piece of parchment paper. Flip the mushrooms, underside facing up, and spread 2 tablespoons of the pesto evenly into the grooves of each one.
Roast the mushrooms, pesto side up, on the centre rack of the oven for about 20 minutes or until cooked. If the pesto and the edges of the mushrooms get too dark, cover with a piece of aluminum foil. Let sit for 5 minutes and slice the mushrooms into ¼ to ½ inch pieces. Keep covered to maintain warm until the pasta is ready.
In the meantime, cook the pasta in salted boiling water to al dente. Drain well. Mix in 2 tablespoons of pesto to coat the pasta noodles. Set aside.
Place the pasta on a platter or individual plates and top with the mushrooms. Adjust with freshly ground pepper. Serve warm.
We happily wake up to fallen peaches each morning these days. If you have read my previous post about our peach tree, you may remember how we ended up harvesting the luscious fruits at home during the last few summers. This year, however, we made some improvement by placing pea nets under all the branches to catch the precious fruits so as not to bruise and lose them.
I have already canned 8 X 1L jars in light syrup to savour during the winter months, and am still trying to find new ways to enjoy them. This year I didn’t make the jam as I did last year, but we have been using this wonderful fruit in our daily fresh green juice.
Creating a luscious galette is one delectable way to honour these seasonal treats. I truly look forward to when the peaches give off a sweet aroma and are pleasingly plump! Whenever I crave a galette, I use a go-to recipe that I’ve had for quite some time, which I found in Helene Dujardin’s Tartelette blog. I adore this recipe due to the dough’s perfect texture. Although Dujardin uses gluten-free flour in this recipe, I have only baked with the regular variety and it works every time. The light texture of the crust pairs well with the warm baked pieces of peaches and hint of rosemary. Get a bucket of good vanilla ice cream for an easy yet gorgeous summer dessert. Baking this galette has become an annual ritual in my household, an ode to runaway summer!
Makes 1 x 9 inch circle.
1 ¼ cups all purpose flour
2 tablespoons powdered sugar
A pinch of sea salt
8 tablespoons butter, cold and cut into ½ inch pieces
2 tablespoons to ¼ cup ice water
1 egg beaten with 1 tablespoon water for brushing
4 to 5 peaches, peeled, and cut into thin wedges
2 tablespoons honey
1 tablespoon cornstarch
½ teaspoon rosemary, finely chopped
A sprig of rosemary for decoration
Place the flour, powdered sugar and salt in a large bowl or the bowl of a food processor, and mix well.
Add the butter and combine well using a pastry cutter, or alternatively pulse in the food processor, until the mixture becomes crumbly.
Add the water little by little, and continue mixing until the dough comes together and cleanly detaches from the edge of the bowl.
Flatten the dough by hand into a disk, cover and refrigerate for about half an hour.
In the meantime, prepare the fillings. Mix the peaches, honey, cornstarch, and chopped rosemary in a bowl and gently stir to combine well. Set aside.
Preheat the oven to 350F. Using a rolling pin, spread the dough 1/8 inch thick, making an 11 inch circle on a floured work surface.
Transfer the dough immediately onto a baking sheet lined with a piece of parchment paper. Place the peaches from the centre outward, making circles, leaving 2 inches from the edge of the dough. Fold the edges and pleat to enclose the galette.
Brush the top of the galette with egg wash, and bake on the centre rack of the oven for about 35 to 40 minutes or until golden brown.
Serve warm or at room temperature. Best served topped with vanilla ice cream.
Adapted from Tartelette.