Triple Chocolate Biscotti

Biscotti.  Delicious, Crunchy, Chocolaty goodness biscotti. Dipping biscotti in chocolate is a modern variation of the original recipe. Invented in Italy, this twice-baked cookie originally started out as twice-baked bread used during long trips because of it's long shelf life. Today, I make the ultimate biscotti: chocolate biscotti dipped and drizzled with milk chocolate. I finished these in 2 days. And yes I ate them for dinner last night.

Double Chocolate Biscotti
Serving: 30-36 slices
Prep & Cook Time: About 40 min. + cooling

Ingredients:
1/2 cup butter, softened
1/3 cup brown sugar
1/3 cup white sugar
1/4 cup unsweetened cocoa powder
2 tsp baking powder
2 eggs
1 & 3/4 cups flour
1 cup mini chocolate chips (optional- if you want to skip it then you can make Double Choc. Biscotti)

7-8 ounces chocolate (your choice, I used left over Hersey's bars from Christmas)

Directions:
1. Preheat oven to 350 degrees. Grease a large cookie sheet and set aside.
2. In a large bowl, beat butter on medium for about 30 seconds.
3. Mix in sugars, cocoa powder, and baking powder.
4. Beat eggs in one at a time until combined.
5. Beat in flour slowly on low speed until combined (you may have to use your hands). Stir in choc. chips (optional)
6. Divide the dough in half and shape each half into a 9 inch long loaf.
7. Place on cookie sheet and flatten with your fingers until about 2 inches wide.
8. Bake for 20-25 min. Cool completely.
9. While biscotti is cooling, start the chocolate on a double broiler.
10. Reduce over to 325 degrees.
11. On a cutting board, cut the biscotti diagonally into 1/2 inch slices. Place them cut side down on a non greased cookie sheet. Bake for 7-10 minutes or until dry and crispy. I did mine for about 15 min to get it extra crispy. (Butter generally makes the biscotti softer, but in some recipes where oil is used, the cookies turn out crispier.) Cool completely.
12. Mix the melted chocolate on the double broiler to smooth. Dip the flat biscotti bottoms one by one into the chocolate and set it on it's side on parchment paper to dry. If you have leftover chocolate, drizzle over the sides of the biscotti.
13. Once dry, transfer to fridge for 30 minutes to firm.
14. Enjoy! I kept these in tupper ware in the fridge for 3 days.

Zucchini Ribbon Pasta

Have you tried the fresh pastas from the Farmer’s Market? If you answered “No” I feel sorry for you ;) . This weekend, try not to sleep past noon and get yourself over to the Farmer’s Market for some seasonal zucchini, tomatoes, onions, garlic, and of course some fresh pastas. My personal favorite is the lemon fettuccine. I could eat this stuff all on its own it’s so lemony and fresh! I remembered my boyfriend making zucchini ribbons once using a peeler, and I thought that would look great with the long strands of fettuccine. This was another one of those “easier said than done” things because I (honestly) can not use a peeler. I grew up using just a knife to peel and with 20 years of practice I can peel with a knife like no one’s business. The few ribbons I managed with a peeler looked pathetic, so I went back to using a knife to cut the long ribbons of zucchini. And it worked just as good as if I was using a peeler.

This is a recipe you can really make your own by adding different veggies, or spices, but looking at the pictures I’m sure your mouth is watering for my recipe ( right?).

Zucchini Ribbon Pasta

Servings: 4 Servings

Prep & Cook Time: About 1 hour

Ingredients

1 garlic bulb

1 pint of cherry tomatoes

1 red onion

Variety of zucchini

Extra virgin olive oil

3 sprigs of green onion

2 tbsp of freshly chopped cilantro

Juice of 2 lemons

Sea salt and pepper

Directions:

1- Heat oven to 375 degrees F . Slice about ½ inch off of the pointy side of the garlic bulb. Put bulb in the center of a piece of foil making a bowl with the foil around the garlic. Drizzle on some olive oil and a dash of sea salt. Rap the bulb in foil.

2- Cut cherry tomatoes in half or into thirds, squeezing out some of the juice from the core, and place in a medium bowl. Drizzle with olive oil, sea salt, and pepper, then mix to coat. Spread tomatoes onto a cookie sheet and roast, along with the garlic bulb, for 30 minutes. Set both aside once finished cooking.

3- Slice zucchini thinly lengthwise using a knife or peeler to make ribbon like pieces.

4- Place in a bowl and add the juice of one lemon, about 2 tbsp of olive oil, green onion, cilantro salt, and pepper. Mix to coat and set aside.

5- Slice the red onion and sauté on medium heat with some olive oil until soft. Set aside

6- Bring water to a boil in a medium pot. While that is coming to a boil, unwrap the garlic bulb from the foil and squeeze out each clove into a small bowl. They should be soft enough to slip right out.

7- Smash the roasted cloves until it looks almost like a paste. Then add the juice of the remaining lemon, and 2-3 tbsps of olive oil. Set aside.

8- Cook pasta according to package directions. Drain and pour 2 cups of cold water over pasta to stop it from further cooking. Put back into the medium put and toss with a drizzle of olive oil to prevent sticking

9- In a large pan sauté the zucchini mixture on medium heat. Cook for about 3 minutes stirring often. Add roasted tomatoes and sautéed red onions, and cook for another minute. Add the cooked pasta and toss. Finally add the roasted garlic sauce and toss to coat. Enjoy!