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Grits and Groceries: Anthony Stemke
Sunday, October 11, 2020
Tuesday, February 5, 2013
ANISE COOKIES
Old Fashioned Italian Biscotti
If you like the flavour of anise (rhymes with amiss), these old-fashioned Italian biscotti will surely delight you. They are popular at Easter, Christmas, traditional Italian weddings or anytime.
Biscotti means “twice cooked” and so these anise cookies are. The double baking gives them a characteristic dryness, which is excellent for flavour and dunking too. They keep well baked this way, in case you should want to send some to a loved one far away.
Many people today take shortcuts to the original recipe by using anise extract instead of seeds and using the quick drop method instead of the log method. But this old recipe is a little different and I think makes a tremendous cookie, See if you agree.
Anise Cookies Makes approximately 4 dozen cookies
Now stir in the almonds and anise seeds
Heat oven again to 375F/190C
Divide the dough in half
Spoon half the dough in a row, lengthwise, on one side of the sheet
Repeat this procedure with remaining half of dough to form second log
Bake 20-25 minutes or until the logs are a light golden brown
Place the slices flat in a single layer on 2 ungreased baking sheets
If you like the flavour of anise (rhymes with amiss), these old-fashioned Italian biscotti will surely delight you. They are popular at Easter, Christmas, traditional Italian weddings or anytime.
Biscotti means “twice cooked” and so these anise cookies are. The double baking gives them a characteristic dryness, which is excellent for flavour and dunking too. They keep well baked this way, in case you should want to send some to a loved one far away.
Many people today take shortcuts to the original recipe by using anise extract instead of seeds and using the quick drop method instead of the log method. But this old recipe is a little different and I think makes a tremendous cookie, See if you agree.
Recipe from “The Italian Cooking
Class Cookbook, Beekman House, NY 1982
Anise Cookies Makes approximately 4 dozen cookies
Ingredients:
¾ cup (4 ounces/115g) whole blanched
almonds
2 ¼ cups (560ml) all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
¾ cup (180ml) sugar
½ cup (125ml) unsalted butter, at room
temperature
3 large eggs, at room temperature
2 tablespoons (30ml) brandy
2 teaspoons grated lemon peel
1 tablespoon whole anise seeds
Method:
Heat oven to 375F (189C)
Put the almonds in baking pan
Bake about 7 minutes or until light
brown
Remove to a plate and let cool
Chop the cooled almonds coarsely
Combine flour, baking powder and salt
in a small bowl
In medium mixing bowl, beat sugar and
butter until fluffy
Add the eggs, one at a time, beating
well after each addition
Scrape sides of bowl and stir in brandy
and lemon peel
Add the flour blend and stir until
smooth
Now stir in the almonds and anise seeds
Put the dough in the ice-box and
refrigerate, covered, for 1 hour, to get firm
Heat oven again to 375F/190C
Grease 1 large baking sheet
Divide the dough in half
Spoon half the dough in a row, lengthwise, on one side of the sheet
Spread top and sides even with a
spatula (or back of a spoon)
Spread to form a 12x2 inch (30x5cm)
log, dough will be fairly soft
Pat the surface smooth using lightly
floured fingertips
Repeat this procedure with remaining half of dough to form second log
Bake 20-25 minutes or until the logs are a light golden brown
Leave the oven on but remove the baking
sheet to a wire rack to let cool
Lower the oven heat to 350F/180C
When logs are completely cooled off,
cut diagonally with a serrated knife
Cut into ½ inch (1.5cm) thick diagonal
slices
Place the slices flat in a single layer on 2 ungreased baking sheets
Bake 8 minutes then turn over and
re-bake 10 minutes longer
Remove cookies to wire rack and cool
completely
When cooled, put in tightly covered
container, where they will keep for several weeks if they don't get
eaten up first.
If you or your children have never had
anise cookies, I hope you will bake these soon. This old-fashioned
style of baking has a long history behind it. For instance, sailors
used to bring hardtack biscuits with them on voyages because
they kept well. Anise cookies just plain taste good.
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Sunday, January 27, 2013
PRONTO PAELLA
A Paramount Preparation To Pamper The Palate
Paella, the colourful,
internationally known Spanish dish is a triumphal culinary rice
preparation that developed in the fields by laborers using local
foods. It is named after the wide shallow pan it is cooked in and can
contain almost anything, including chicken, pork, shellfish, beans
and peas; in short, whatever particular vittles you care to use. So
what defines a paella? Olive
oil, rice and saffron is the heart of a paella.
Ask a hundred Spaniards what goes in a paella and you'll get 100
different answers, or more if they tell you how their mom or aunt
makes it.
When
the Moors ruled most of Spain, they popularized rice eating with the
casseroles they prepared and subsequently established the custom of
eating rice on that Iberian peninsula
.
In
Spain, families like to take a paella pan and the paella ingredients
and picnic by building a fire and cooking the paella al fresco. When
cooked, they all sit around the paellera and
eat communally.
If you
have ever tasted a paella, you know what an extraordinarily
delectable dish it is but were perhaps put off by the tedious
time-consuming effort required to prepare this precious gustatory
sensation. I thought about this and have actually prepared a stripped
down recipe that still tastes like a paella should. This paella
pronto compares with classic paellas taste-wise and takes little time
to prepare.
Pronto
Paella serves 4
Ingredients:
2
Tablespoons highest quality olive oil
2-3
links of hot Italian sausage (about a half pound) casings removed
1 Cup
of medium-grain rice (not long-grain)
2 cups
of clam broth, seafood stock or water
½
Teaspoon salt (omit if using seasoning mix below)
½ Cup
white wine (optional)
1
Sixteen oz can of stewed tomatoes
1 Cup
frozen shelled edamame, cut-up green beans or frozen peas, partially
thawed
1
Pound of large (15-25) shrimp, shelled and deveined *
1 Red
bell pepper (capsicum), cleaned and chopped
1
Tablespoon paella spice mix (see below) OR:
½
teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon smoked
paprika. Less than 1/8 teaspoon ground cloves , ½ teaspoon saffron,
and quarter teaspoon dried rosemary
Method:
- Heat a wide skillet (ten inch or wider) over medium- high flame and add the oil
- Put sausages in skillet and cook, breaking up as you stir, until browned
- Remove the sausage to a bowl
- Put the raw rice in the skillet, lower flame to medium heat
- Stir the dry rice in the fat for a couple of minutes
- Add the salt and broth,stock or water and turn up the flame
- When liquid boils, lower heat, cover and simmer 10 minutes
- Add wine if using
- Add edamame or green beans and cook 5 minutes (if using peas, wait)
- Add red pepper and tomatoes and spices and turn heat to boil
- Add the shrimp, stir and when comes to boil, lower flame
- Cook the shrimp three minutes only and then add the peas if using
- Cook one minute, just to heat the peas* If you so desire, you could boil the shrimp shells in water to cover for ten minutes and make a lovely seafood shrimp broth.
-
I think this is pretty simple to prepare; a pretty paella made pronto. I hope you will try this paella soon and remember: once you have the olive oil, saffron and rice you can choose your own vegetables and meats or just vegetables only would be good.
- Paella Seasoning Mix50 whole saffron stigmas4 Tablespoons paprika, Hungarian or Spanish or both1 Tablespoon smoked paprika2 Teaspoons onion powder1 ½ Teaspoons garlic powder1 Teaspoon coarse ground black pepper1 Teaspoon dried rosemary2 teaspoons salt
-
Thoroughly combine all and store in an airtight jar.
- The Moors (Muslims originating from North Africa) did a lot of good in Spain. They encouraged learning and the arts. Although the rest of Europe was mired in the dark ages, the Moors studied and kept alive the works of the classical Greeks and Romans. The Moors are also responsible for the exquisite architecture to be found in Spain. Not only did the Moors introduce rice from Asia to Spain, they also started the cultivation of oranges and a complex system of irrigation that made Spain a prosperous group of kingdoms. They were expelled right before Christopher Columbus set sail for India. But you can enjoy the fruits of the rice they favoured
- Happy eating
Labels:
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Saturday, January 19, 2013
Vintage Memories Jewelry Design:First Glimpse of my Wife's Jewelry Designs
Vintage Memories Jewelry Design: First Glimpse of my Jewelry Designs: Welcome to my first post on my new blog. Recently I was under the weather and bedbound for a couple of weeks. Since I love vintage and antiq...
Wednesday, January 16, 2013
ITALIAN SAUSAGE BEANS AND RIGATONI
A Righteous Rapid Rustic Rigatoni
Recipe
There are hundreds of different Italian
pasta (we used to call them “macaroni”) shapes. Of them all, one
shape I have always particularly liked is rigatoni.
Years ago in New York City, there used to be these Horn
and Hardhart Automats. They were
restaurants where everything was in individual compartments behind
glass doors. You inserted a coin and opened a small door to obtain
your selection. One of their most popular items was macaroni and
cheese made with rigatoni. It
was a best seller. In that succulent cheese sauce were little specks
of red, which were tiny flecks of tomato, and the relatively large
macaroni tubes were flush with luscious, molten, cheese goodness.
Once tasted, you couldn't forget that luscious rigatoni.
Nowadays, a lot of
folks' macaroni and cheese is rapidly made from a blue cardboard box
with elbow macaroni and an envelope of orange-coloured “cheese”
powder, which requires quite a bit of butter to prepare. But yes,
that crafty boxed food is quick to make. Some people “doctor the
dish” by adding grated cheese and maybe some breadcrumbs and then
slide it under the broiler for a minute or two. Yes, it is swiftly
prepared. However, a profoundly more substantial and delectable
rigatoni can be rigged up, Italian style, almost as casually, by
tossing in a can of beans, some Italian sausage and a few other
items.
Quick to prepare
and vastly more toothsome than that boxed mac 'n cheese, this Italian
sausage and beans and rigatoni dish is something to keep in your
kitchen repertoire for those days when you want a tasty,
full-flavoured meal but lack extra time to create it. You can
doubly savor this meal because its lovely taste belies its ease of
preparation. If you have some Italian sausage, spinach and a can of
beans you are almost ready already.
ITALIAN SAUSAGE,
BEANS AND RIGATONI serves 4
Ingredients:
1 tablespoon Olive
Oil
1 pound Italian sausage (hot or mild), put in the freezer for ten minutes, sliced lengthwise and then crosswise into half moons
½ teaspoon fennel seeds (optional but nice)
4 cloves garlic, minced or pressed
8-10 ounces chicken
stock or broth
10 ounce box of frozen spinach, partially thawed, or a 5 oz. bag of fresh baby spinach (so tender you can include the stalks)
1 can (10-15oz) great northern, cannelloni or pinto beans, rinsed and drained (I used pinto)
½ cup or more grated asiago, provolone or parmesan cheese
Parmesan cheese for
individual diners to sprinkle on their dish
¾ teaspoon salt
¾ teaspoon
oregano
Heaping ¼-
teaspoon dried red pepper flakes or black pepper
1 pound rigatoni
Method:
- Heat the oil in a big skillet or large saucepan
- Put in the sausage slices and fennel ( if using) and fry, stirring until sausage is browned
- Add the broth and garlic, bring to boiling and then lower heat
- Stir in the spinach, beans, cheese and seasonings
- Stir in the rigatoni
- Cover and gently cook the rigatoni (about ten minutes) stir intermittingly
- If spinach and bean mixture appears dry, add some water to the saucepan
- Test rigatoni for doneness; taste for salt and adjust accordingly
There it is: Italian beans, sausage and rigatoni; a grand, pleasing, nourishing meal that is quick and easy to put together. We hope you will enjoy it soon.
Labels:
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Saturday, December 22, 2012
CHRISTMAS VANILLA CRESCENT COOKIES (VANILLEKIPFERL)
Sweet treats are always very appealing
at Christmas time. When I was young, my dad would bring home a
stollen
http://gritsandgroceries.blogspot.com/2011/12/christmas-stollen.html
every year at this time. Another treat we would find when we visited
neighbours were baskets filled with a special vanilla sugar cookie
known as Vanillekipferl (va
neel kip furl) These were delicious crescent-shaped cookies that
originated in Vienna, then a part of Austria-Hungary.
There
is an interesting story that goes with vanillekipferl.
Since the thirteenth century, the Ottoman empire had been battling
and conquering lands in Austria-Hungary. Finally, in 1683, German,
Polish and Austro-Hungarian forces defeated the Turks and finally ran
them out of Europe for good. After the joyous victory, the bakers
mimicked the Turkish flag's crescent emblem by baking crescent-shaped
sugar cookies. Also noteworthy is the Turks leaving behind sacks of
coffee beans which led to the famous European coffee houses, one in
Liepzig where J.S.Bach hung out and wrote his famous secular Coffee
Cantata in the 1730's
.http://youtu.be/z3s1qC3HqA4
Vanillekipferl, those vanilla
crescent cookies with that historic crescent-shape, were served all
over Vienna and today are beloved Christmas cookies not only with
central Europeans but also by those descendants living here in the
USA, who call them Christmas Vanilla Cookies. In the eighteenth
century when the vanilla cookies were brought to Paris, bakers there
took that crescent shape and created the flaky Croissant
(French for “crescent”).
Basically
these Christmas Vanilla Crescent Cookies include ground nuts, usually
almonds and/or hazelnuts, along with the vanilla for flavour. Often
they are dusted with
powdered sugar and sometimes dipped in chocolate.
Here is a fine vanillekipferl recipe, from Saveur magazine which uses walnuts for the nut flavouring.
Christmas
Vanilla Crescent Cookies Makes 4 dozen
Ingredients:
1 cup confectioners' sugar, plus more for finishing cookies½ pound. unsalted butter, softened
2 tsp. vanilla extract
1 ½ cups walnuts, finely ground in food processor
2 1/2 cups flour, plus more for rolling
Method:
Heat oven to 325F
Beat together sugar, butter, and
vanilla in a bowl; mix in ground nuts and flour.
Flour and roll into a cylinder.
Divide into 48 pieces.
Roll each piece into a sausage shape.
Taper ends; bend into a crescent.
Transfer to parchment paper-lined
baking sheets, spacing cookies 1" apart.
Bake until golden-coloured, about 12–15
minutes.
Sift with confectioners' sugar. Let
cool
Enjoy these wonderful, historic cookies, served at Christmas for more than 300 years.
The Education Tipster and I wish everyone everywhere peace and love this Christmas season.
Wednesday, November 28, 2012
LEFTOVER TURKEY
We visited our daughter in Florida for
Thanksgiving and her spouses' mom put on a big spread. All the
traditional foods were on the table and there was plenty of it. So
when we left that beautiful home on the water, we brought back a huge
bag of turkey including the carcass.
The next day my BW picked through the
bag and separated all the meat. We decided to prepare a casserole
using items already on hand. Everyone raved about the casserole so I
thought I'd mention it here. It is not difficult to prepare and is a
taste sensation. I know because we all finished the casserole that
night. My daughter had these cans of soup in her cupboard and they became the flavour
base.
Turkey Pasta Casserole serves 8 normal people
Ingredients:
4-5 cups chopped cooked leftover turkey
1-pound of macaroni, I used Ziti¼ pound of butter
½ cup flour
1-teaspoon of seasoning salt, such as Lawry's. I used Tony Chacherie's Creole Seasoning
2-cups milk
2-18.5 ounce cans of soup, I used
Progresso brand Bacon, Potato Soup but there is a wide variety
of these prepared soups to choose from.
1-2 cups grated cheese, I used mostly
Asiago with Parmesan directly on top but Mozzarella, Monterrey Jack
and Provolone would also be good.
Method:
Put on a pot of water to boil the
macaroni. When boiling, add a little salt and macaroni- Pre-heat oven to 350F/175C
- In a large saucepan, melt the butter on medium heat
- Heat the milk almost to boiling in microwave or stove-top saucepan
- Add the flour and seasoning to the butter, stir to combine, cook a minute or two
- Pour the hot milk into the flour/fat roux and stir to make a white sauce
- Drain the cooked macaroni
- Grease or spray non-stick on a 13inch by 9 inch baking pan
- Spread the macaroni in the pan
- Add most of the cheese to the white sauce and stir thoroughly. Reserve some cheese.
- Add the cans of soup to the cheese sauce and combine
- Pour into the macaroni and combine
- Place in middle of oven and bake 20-30 minutes
- Shut oven, turn on broiler
- Spread some grated cheese atop the casserole. Optionally, shake black pepper all over.
- Place under broiler a minute or so to make top golden.
And that is a wonderful way to deal
with leftover turkey. Quite frankly, if it wasn't for tradition, I
would serve turkey this way on Thanksgiving day, but of course it
wouldn't be the same, would it? But the
next day? Oy, what a treat. Deja vu never tasted so good.
Labels:
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