Turbo Blender Dessert Revolution!

You bought that high-RPM, high-horsepower blender for more than smoothies. You just didn't know it. We're about to revolutionize the way you make brownies, chocolate pudding, quick breads, pancakes, waffles, even layer cakes--most of the time without dirtying another bowl and sometimes (when it comes to custards and such) without ever turning on the oven or the stove. Click on the pic to join our revolution!

 

OUR CRAFTSY CLASSES

 

Bruce's first knitting class! It's all about a combination technique for purling in Continental knitting that will get you knitting faster than you can believe. Here's a coupon to take the class at less than $15. You can't beat that!  


We're so proud of our pressure-cooker class, one of the most popular classes on craftsy. To get a 50% discount on the cost of the class, click here. Bruce works with a stovetop cooker; Mark, with an electric one. Along the way, they make incredible meals: glorious chicken soup, a crazy-cheesy casserole (in 5 minutes!), an Italian-inspired stew, and even (yes) cheesecake.

To get a discount on Bruce's Craftsy cooking class, click here. And you'll learn how to be a better cook in 7 simple lessons. He covers the differences between low temperature and high temperature roasting, stove top and oven braising, as well as pan frying, sauteeing and making amazing pan sauces. The recipes along the way include a Southwestern Braised Brisket and Skillet Rib Eye Steaks with a buttery chipotle tomato sauce.

À LA MODE!


Our newest baby! We started this career with an ice cream book back in 1999. On the twenty-sixth title, we've come full circle. Here's a book of pairings: frozen treats and glorious desserts. It's out this June but it's already been picked up by QVC! Get your copy before the rush when it hits the shopping network on 5/18.

From amazon

From Barnes and Noble

From independent booksellers

THE GREAT BIG PRESSURE COOKER BOOK

Our newest. 500 recipes. Every one, for calibrated for both stovetop and electric machines. Multiple sell-outs on QVC. Lots of recipes, lots of fun.

Get it from

amazon

Barnes and Noble

or independent booksellers.

Vegetarian Dinner Parties WINNER OF THE 2015 IACP PEOPLE'S CHOICE AWARD!

Join us as we explore the culinary possibilities of vegetables without any health or ethical claims. (Although if you're a vegetarian, we've got your back! Over half the recipes are vegan, to boot.) Go ahead. You want to throw a dinner party. And you want to see these recipes. They're some of the best we've ever crafted.

Barnes & Noble

amazon

Oblong Books in Millerton, NY (one of our local stores)

Book Loft in Great Barrington, MA (another local store)

Booze Up Your Blender!

Try out our collection of frozen cocktails to take the heat out of any day--or to warm up the winter hearth! (Yep, there's a chapter of wintry drinks from your blender.) Get your copy at

amazon

Barnes & Noble

independent booksellers

Join Us!

We want to cook for you! And it can happen. Please join us at one of these fun events.

We're hosting a pressure cooker demonstration at Chef's Central in Paramus, New Jersey, on Saturday, 22 October 2016. Come learn about this terrific kitchen tool! Click here for more information.

We're leading a hands-on paella class and a hands-on pressure cooker class at the Hillsdale General Store in Hillsdale, New York, in November and December. Check back for more information soon! 

 

THE GREAT AMERICAN SLOW COOKER BOOK

Do you know why you're not using your slow cooker enough? Because up to two-thirds of the recipes in any given book aren't written for your model size! But we took care of that. With over 500 recipes, we've written a book that sizes out every one for almost every size of machine. And it's not just math. We've done the testing and worked out the ratios. You gotta see it to believe it.

amazon

barnes and noble

or independent booksellers.

Our Whole Grains Book

We move whole grains to the center of the plate! Experience whole grains, not as nutritional wonders, but as culinary superstars. Click on one of the links below to buy the book:

amazon.com

barnes&noble

independent booksellers

Tweet Up!
The First-Ever All Goat Book: Meat, Milk, & Cheese

It's the first-ever all-goat book--the world's most consumed meat and dairy, plus all the goat cheese you can imagine. You gotta get in on the goat! Here are the links:

barnes&noble.com

amazon.com

independent booksellers

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    A FULL LIST OF THE RECIPES ON THIS SITE
    Thursday
    Feb162012

    Whole-Grain Biscotti with Lemon and Hazelnuts

    Yep, whole grain. Because there are whole-grain versions of polenta out there. For example, Anson Mills makes one. Click here and scroll down a bit for the "polenta integrale." It's coarse ground. And a gorgeous treat. We buy it in big bags and keeps it in the chest freezer downstairs. It makes these biscotti crunchy--very. And irresistible--very. Have a glass of red wine on hand. Or a cup of tea. Because dunking is necessary.

    So let's get to it.

    First off, chop up about 2/3 cup (100 grams) skinned and roasted hazelnuts. We admit it: we cheated here and bought the whole, roasted, skinned hazelnuts at the supermarket. And lest you think we shop at some chi-chi market, we bought them at our local Stop-&-Shop.

    The best way to chop them is to put them in a plastic bag, seal it tight, and bash them with a rolling pin. If you've got counters that can pit or chip, do this activity on the floor. But don't take out your marital frustrations on the bag. Just give it some good, steady whops. And check the bag's seal every once in a while so bits of hazelnuts don't go flying across the kitchen on your next whack.

    Now position the racks in the top and bottom thirds of your oven. Preheat the oven to 325F (165 C). Line two baking sheets with parchment paper or silicone baking mats.

    Next, mix all this in a bowl:

    • 2 cups (240 grams) all-purpose flour
    • 3/4 cup (150 grams) sugar
    • 1/4 cup (50 grams) coarse-ground, whole-grain polenta
    • 2 teaspoons baking powder
    • 1/2 teaspoon salt; and the finely grated zest of 1 small lemon.

    Stir well so the baking powder is evenly distributed in the mix.

    Next, beat 3 large eggs and 2 tablespoons (30 ml) limoncello (or plain ol' brandy) in a large bowl with an electric mixer at medium speed until well-combined and pale yellow but not yet fluffy, about 2 minutes.

    Turn the beaters off, add the flour and polenta mixture, and beat at a very low speed just until a soft but crumbly, dry dough forms.

    Scrape down and remove the beaters. Use your cleaned hands to work the chopped hazelnuts into the dough.

    Dust a clean, dry work surface with lots of that coarse-ground, whole-grain polenta. Turn the dough out onto it. Divide the dough in half. Knead one half until smooth, until the nuts are evenly distributed throughout. Then gather this half of the dough again into a ball and roll it under your palms into a log about 12 inches (30 cm) long. Place this on one of the baking sheets.

    Repeat with the other half of the dough. Place this log on the second baking sheet.

    Bake in the top third and bottom thirds of the oven for 10 minutes--then reverse the baking sheets top to bottom and continue baking for 15 more minutes.

    Remove the logs on their sheets from the oven, set them on a wire rack, and cool for 30 minutes. (Maintain the oven's temperature.)

    Transfer one log to a cutting board and use a serrated knife to slice it into 1/2-inch-thick (1-cm-thick) cookies. It's best to slice on the diagonal so you get the longest biscotti possible. Place these cut side down on the empty baking sheet. Don't worry too much about air space--just get them on there.

    Repeat with the other log and the other baking sheet.

    Return the cookies to the oven (in the top and bottom thirds) and bake for 10 minutes. Flip all the biscotti over and reverse the sheets top to bottom. Continue baking for another 10 minutes, until dry, brown, and crunchy.

    Transfer the baking sheets to that wire rack and cool the biscotti to room temperature. Be patient--the biscotti need to cool completely so they don't steam and so you don't lose any of that crunch. But once they're at room temperature, they'll keep in a cookie jar or a sealed bag on the counter for at least 1 week--and can be frozen for several months.

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