Bravo biscotti! These twice baked cookies are ubiquitous in Italy and have fast become a staple in better coffee shops in the United States. Traditionally in Tuscany Italians favor them as coffee dipping cookies, but they are also submerged into wine and served as partners to rich and creamy gelato or a as a late night snack with hot chocolate.
In this spicy pasta dish I'm bringing the salty bounty of the sea and the earthy acidity of tomatoes to make a pasta combination that is sure to please. If you are serving a crowd that doesn't do spicy, omit the red pepper flakes. I'm using scallops and shrimp, but you could also use crab, lobster or calamari.
If it's been a while, or you've never tried this classic salad, maybe it's time to revisit an old friend. I wanted to see if I could add a new face to this time tested classic. After several attempts, I present for your consideration, Thai Waldorf Salad.
Here's the truth, the whole truth and nothing but the truth, so help me Biscuit God. In my early days of baking the phrase "cut in the butter" in a recipe sent me running for the hills. I'm not exactly sure why, but I perceived cutting butter into flour as some Herculean task that only 5 star bakers were qualified to do.
Minestrone so thick a rubber spatula stands straight at full attention.
The souffle omelet is an omelet in which the eggs have been beaten until they triple in volume, It is then started on the stove top and finished in the oven where the eggs souffle up yielding an omelet with a huge WOW factor. This omelet is easy to make and the finished product is light, airy and quite delicious.
At Chef Jimmy's Kitchen we use caramelized onions for a multitude of recipes. For starters mix a heaping tablespoon of caramelized onion into 1 cup of your favorite mayo, cover and refrigerate overnight. Now, see if your best roast beef sandwich isn't light years better.
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