Pizzelles

Pizzelle and Perfection
An everlasting odyssey
YouTube Video

	Classic	Doris Dianna	Nadine
Eggs	6	7
Sugar in cups	1.5	1.5
Butter pounds	1.0	1/2
Flour in cups	3 ¼	2 1/2
Salt teaspoon	½
Vanilla teaspoons	2
Anise teaspoon
Baking Powder teaspoons	4	3
Yield	100 pizzelles
Hints	Cool on a rack

Cranberry Chocolate Chip Biscotti

Cranberry Chocolate Chip Biscotti

Ingredients

2 3/4 cups all-purpose flour

1 cup sugar

1/2 cup dried cranberries

1/3 cup semisweet chocolate chips

2 teaspoons baking powder

1/8 teaspoon salt

1 tablespoon vegetable oil

1 teaspoon almond extract

1 teaspoon vanilla extract

3 large eggs

Cooking spray

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine the flour and the next 5 ingredients (flour through salt) in a large bowl. Combine oil, extracts, and eggs; add to flour mixture, stirring until well-blended (dough will be dry and crumbly). Turn the dough out onto a lightly floured surface; knead lightly 7 to 8 times. Divide the dough in half. Shape each portion into an 8-inch-long roll. Place rolls 6 inches apart on a baking sheet coated with cooking spray; flatten each roll to 1-inch thickness.

Bake at 350° for 35 minutes. Remove rolls from baking sheet; cool 10 minutes on a wire rack. Cut each roll diagonally into 15 (1/2-inch) slices. Place the slices, cut sides down, on baking sheet. Reduce oven temperature to 325°, and bake for 10 minutes. Turn cookies over; bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from baking sheet; cool completely on wire rack.

Brussels with Pancetta NYT

INGREDIENTS

• 1 ½ cups fresh bread crumbs

• 2 teaspoons thyme leaves

• 6 tablespoons extra virgin olive oil

• 4 tablespoons unsalted butter

• 2 pounds baby brussels sprouts, washed and trimmed (cut larger ones in two)

•  Salt and pepper

• 6 ounces pancetta in small dice (1 1/2 cups)

• 3 tablespoons minced shallots

• 1 tablespoon minced garlic

• ½ cup balsamic vinegar

• ½ cup veal stock or rich chicken broth, more if needed

• 2 tablespoons chopped parsley

 Nutritional InformationPREPARATION

1. Heat oven to 350 degrees. In a bowl, mix bread crumbs and thyme with 1/4 cup olive oil, and spread on a cookie sheet. Toast, tossing frequently, until golden brown, 10 to 12 minutes.

1. Heat butter and remaining olive oil in a large skillet over medium-high heat until foamy. Add brussels sprouts, sprinkle with salt and pepper, and sauté, tossing frequently, until lightly browned, about 5 minutes. Add diced pancetta, and sauté, tossing frequently, until sprouts are well browned and softened slightly, and pancetta is crisp, about 10 minutes more. Reduce heat, add shallots and garlic, and sauté until fragrant, 2 minutes.

1. Increase heat to high, add balsamic vinegar and stock, and cook, tossing frequently, until sprouts are glazed and tender, about 10 minutes; add more stock if needed. Taste, adjusting seasoning if necessary, and sprinkle with chopped parsley. Transfer to a warm serving bowl and scatter bread crumbs on top.

Bolognese Sauce from Lindsay - Will's Favorite

Marcella Hazen's Bolognese Sauce 

from the NY Times 

YIELD2 heaping cups, for about 6 servings and 1 1/2 pounds pasta

INGREDIENTS

• 1 tablespoon vegetable oil
• 3 tablespoons butter plus 1 tablespoon for tossing the pasta
• ½ cup chopped onion
• ⅔ cup chopped celery
• ⅔ cup chopped carrot
• ¾ pound ground beef chuck (or you can use 1 part pork to 2 parts beef)
•  Salt
•  Black pepper, ground fresh from the mill
• 1 cup whole milk
•  Whole nutmeg
• 1 cup dry white wine
• 1 ½ cups canned imported Italian plum tomatoes, cut up, with their juice
• 1 ¼ to 1 ½ pounds pasta
•  Freshly grated parmigiano-reggiano cheese at the table

PREPARATION

1. Put the oil, butter and chopped onion in the pot and turn the heat on to medium. Cook and stir the onion until it has become translucent, then add the chopped celery and carrot. Cook for about 2 minutes, stirring vegetables to coat them well.

1. Add ground beef, a large pinch of salt and a few grindings of pepper. Crumble the meat with a fork, stir well and cook until the beef has lost its raw, red color.
2. Add milk and let it simmer gently, stirring frequently, until it has bubbled away completely. Add a tiny grating -- about 1/8 teaspoon -- of nutmeg, and stir.
3. Add the wine, let it simmer until it has evaporated, then add the tomatoes and stir thoroughly to coat all ingredients well. When the tomatoes begin to bubble, turn the heat down so that the sauce cooks at the laziest of simmers, with just an intermittent bubble breaking through to the surface. Cook, uncovered, for 3 hours or more, stirring from time to time. While the sauce is cooking, you are likely to find that it begins to dry out and the fat separates from the meat. To keep it from sticking, add 1/2 cup of water whenever necessary. At the end, however, no water at all must be left and the fat must separate from the sauce. Taste and correct for salt.
4. Toss with cooked drained pasta, adding the tablespoon of butter, and serve with freshly grated Parmesan on the side.