Hearty Beef Chili

2 tablespoons vegetable oil
2 cups chopped onions
Salt
Cayenne
2 pounds stew meat
1 tablespoon chili powder
2 teaspoons ground cumin
Crushed red pepper
2 teaspoons dried oregano
2 tablespoons chopped garlic
3 cups crushed tomatoes
1/4 cup tomato paste
2 cups beef stock
1 cup canned dark red kidney beans
2 tablespoons masa flour
4 tablespoons water
1 bag Tortilla Chips
1 1/2 cups grated Monterey Jack cheese
6 tablespoons sour cream
1 small jar of jalapenos


In a large saucepan, heat the vegetable oil. When the oil is hot, add the onions and saute for 3 to 5 minutes, or until the vegetables start to wilt. Season with salt and cayenne. Stir in the stew meat, chili powder, cumin, crushed red pepper, and oregano. Brown the meat for 5 to 6 minutes. Stir in the garlic, tomatoes, tomato paste, beef stock, and beans. Bring the liquid up to a boil and reduce to a simmer. Simmer the liquid, uncovered for 1 hour, stirring occasionally, or until the beef is tender. Skim off the fat occasionally. Mix the masa and water together. Slowly stir in the masa slurry and continue to cook for 30 minutes. Reseason with salt and cayenne. Place a handful of the chips in each shallow bowl. Spoon the chili over the chips. Garnish with the grated cheese, sour cream and jalapenos.

Savory Cranberry Biscotti

2 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
1 teaspoon baking powder
6 oz. unsalted butter (chill and cut into small pieces)
Zest of 1 orange
2 tablespoons extra virgin olive oil
2 eggs plus 1 yolk
1/4 cup milk
1 cup dried cranberries
1 tablespoon fresh thyme


Preheat oven to 350.

In a medium bowl, place flour, sugar, baking powder, salt and pepper
and stir until combined. Add the butter and mix until this butter-flour
mixture is coarse in texture.

In a separate bowl, whisk together the olive oil, eggs, and milk. Add
this to the flour mixture and mix until the dough comes together. Add
the cranberries, orange zest and thyme and work into the dough.

Divide the dough into thirds and form into logs measuring 1 1/2 inches
wide by 10 incheslong. Place on oil or parchment paper lined baking
sheet and bake for approximately 20-25 minutes until lightly browned.
Reduce the oven temperature to 275 .

With a serrated knife cut the logs on a bias into 1/8 inch thick pieces. Arrange slices flat on the baking sheets and return to the
oven. Bake for about 30 minutes, turning the cookies over after 15
minutes to insure even browning.
Ideal for serving with Butternut Squash bisque.

Biscotti alla Parmigiana

1 cup all-purpose flour
1 cup softened unsalted butter
1 cup freshly grated Parmesan
1 teaspoon chopped fresh rosemary leaves
Pinch sea salt


In a bowl of a food processor add flour, butter, Parmesan cheese,
rosemary and salt. Pulse until crumbly, but sticks together when pressed with fingers. Pour onto a floured pastry board and gather into a ball. Cover it with plastic wrap and allow dough to rest in refrigerator for 1 hour.

Preheat oven to 350 degrees F.

Remove dough from the refrigerator and allow it to warm slightly, about
10 minutes. Place rested dough on a lightly floured pastry board and
roll out to 1/2-inch thickness. Line a baking sheet with a silpat mat
or parchment paper. Using a 2-inch cookie cutter, cut out circles and
place them on the baking sheet, 1-inch apart. Gather dough scraps into
a ball. Roll out leftover dough and cut additional circles. Continue
until all the dough is used. If the dough becomes too soft and the
butter starts to melt, place it back into the refrigerator to firm up
again.

Place in oven and bake 8 to 10 minutes or until golden brown.

Blue Cheese, Port and Walnut Biscotti

1/4 cup butter
1/2 cup crumbled blue cheese
2 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
1/2 tsp black pepper
2 eggs
2 Tbsp granulated sugar
2 Tbsp port wine
1/2 cup finely chopped toasted walnuts


In small microwavable bowl, melt butter at high 30 to 60 seconds. Stir in crumbled blue cheese and stir until mixture is blended (if necessary, microwave for 20 to 30 seconds).

In bowl, combine flour, baking powder, salt and pepper.

In large bowl, beat eggs and sugar. Stir in butter-cheese mixture and
port until smooth. Stir dry ingredients into egg mixture until blended. Stir in nuts.

Divide dough into 2 pieces and shape (if sticky, lightly flour hands)
each into a log about 10 inches long. Place about 4 inches apart on parchment paper lined cookie sheet. Flatten tops slightly.

Bake in preheated 325 F oven for 30 minutes or until pale golden and not quite firm to the touch.

Remove from oven and let cool on baking sheet for 3 minutes. Transfer
to cutting board and slice into 1/2 inch (1 cm) diagonal slices with
serrated knife.

Place pieces on baking sheet and return to 325 F oven for 20 to 25 minutes or until firm and dry. Turn over partway through cooking time. Cool on rack.

Makes about 3 dozen. Store in airtight container or freeze.

2-Cheese Biscotti

2 3/4 cups all-purpose flour
3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup fat-free milk
2 teaspoons olive oil
3 large eggs
Cooking spray

Preheat oven to 350 .
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour and next 5 ingredients (through pepper) in a large bowl.
Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to
flour mixture, stirring until well blended (dough will be dry and
crumbly). Turn out onto a lightly floured surface; knead 8 times.
Divide dough in half. Shape each portion into an 8-inch-long roll.
Place rolls, 6 inches apart, on a baking *** coated with cooking
spray; flatten to 1-inch thickness. Bake at 350 for 30 minutes.
Remove from baking ***; cool 10 minutes on wire rack.

Reduce oven temperature to 325 .

Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut
sides down, on baking ***. Bake at 325 for 10 minutes. Turn
biscotti over; bake an additional 10 minutes (biscotti will be slightly
soft in center but will harden as they cool). Remove from baking ***;
cool completely on wire rack.


2 3/4 cups all-purpose flour
3/4 cup (3 ounces) shredded extrasharp cheddar cheese
1/2 cup (2 ounces) grated fresh Parmesan cheese
2 teaspoons baking powder
3/4 teaspoon salt
1/4 teaspoon ground red pepper
1/4 cup fat-free milk
2 teaspoons olive oil
3 large eggs
Cooking spray
Preheat oven to 350.

Lightly spoon flour into dry measuring cups; level with a knife.

Combine flour and next 5 ingredients (through pepper) in a large bowl.
Combine milk, oil, and eggs; stir with a whisk. Add milk mixture to
flour mixture, stirring until well blended (dough will be dry and
crumbly). Turn out onto a lightly floured surface; knead 8 times.
Divide 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 to 1-inch thickness. Bake at 350 for 30 minutes.
Remove from baking sheet; cool 10 minutes on wire rack.

Reduce oven temperature to 325 .

Cut each roll diagonally into 12 (2/3-inch) slices. Place slices, cut
sides down, on baking sheet. Bake at 325 for 10 minutes. Turn
biscotti over; bake an additional 10 minutes (biscotti will be slightly
soft in center but will harden as they cool). Remove from baking ***;
cool completely on wire rack.

Cheddar Chive Biscotti

1 cup all-purpose flour
1 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon salt
1 cup coarsely grated cheddar cheese
2 large eggs
1/4 cup sugar
3 tablespoons vegetable oil
3 tablespoons finely chopped fresh chives


Heat oven to 350 F. Lightly grease a baking sheet. In a medium
bowl mix together the flour, cornmeal, baking powder, and salt. Stir in
the Cheddar cheese and set aside.

In a large bowl, whisk together eggs, sugar, vegetable oil, and chives.
Stir in Hour mixture until a soft dough forms. Shape dough on baking
sheet into a 13-inch-long log. Bake 25 to 30 minutes or until golden
and firm in center. Remove log from oven; cool about 15 minutes. Reduce
oven temperature to 300 F.

Slice log crosswise diagonally into 1/2-inch-thick pieces. Arrange slices on wire cooling racks and return to oven for 10 minutes or until crisp. Cool completely and store in an airtight container.

Walnut Thyme Savory Biscotti

1 1/2 cups all-purpose flour
1 cup finely grated Parmigiano-Reggiano cheese
1/2 teaspoon baking powder
1/2 teaspoon salt
2 large eggs
2 tablespoons olive oil
1 tablespoon sugar
2 teaspoons fresh thyme (or 1 teaspoon dried)
1/2 teaspoon dried basil
2/3 cup coarsely chopped walnuts


Heat oven to 350 F. Lightly grease a baking sheet. In a medium
bowl, mix together the flour, cheese, baking powder, and salt; set
aside.

In a large bowl, whisk together eggs, oil, sugar, thyme, and basil.
Stir in flour mixture until just combined, then stir in walnuts. Shape
dough on baking sheet into a 12-inch-long log. Bake 25 to 30 minutes or
until golden and firm in center. Remove log from oven. Cool log about
15 minutes; reduce oven temperature to 300[degrees]F.

Slice log crosswise diagonally into 3/8-inch-thick pieces. Arrange slices on wire cooling racks and return to oven for 10 minutes or until crisp. Cool
completely and store in an airtight container.
Makes about 20.

Cornmeal-Chili Pepper Biscotti (for Chili)

1 cup all-purpose flour
1 cup whole wheat pastry flour (can you all-purpose if desired)
1/2 cup cornmeal
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
4 tablespoons unsalted butter, softened
4 ounces shredded sharp white Cheddar cheese
4.5 ounce can diced green chili peppers, drained
2 large eggs


Preheat oven to 350

In a medium bowl, whisk together flours, cornmeal, baking powder, salt and black pepper.

In a large mixing bowl, beat together butter and cheese until combined. Mix in drained peppers and beat until well combined. Add eggs, one at a time, mixing until combined. Add dry ingredients and mix just until combined.

On a lightly floured surface, divide dough in half – shape each half into a 9″ long roll and place the rolls on a parchment lined baking sheet. Flatten the rolls until they are roughly 3″ wide.

Bake until light brown and the logs are firm to the touch on top, about 28 to 35 minutes. Remove and place baking sheet on a wire rack to cool for 10 to 15 minuets. Reduce heat to 325.

Carefully remove the loaves to a cutting board and cut them into about 1/2″ thick slices. Place slices, cut side down, back to the baking sheet. Place back in the oven and bake for 12 minutes – carefully turn the slices over and continue to bake for another 12 to 15 minutes. Remove and place the biscotti on a wire rack to cool completely.

Parmesan Tomato Pesto Biscotti

1 1/2 cups flour (All Purpose)
1/2 cup of yellow cornmeal
1 tsp. baking soda
1 cup grated Parmesan cheese (you can use pecorino if you wish)
1/2 tsp. dried rosemary, finely ground
1/4 tsp. salt
1/4 cup butter, softened
2 tbsp. Classico Sun-Dried Tomato Pesto (or use any comparable brand)
1/3 cup sugar
2 eggs


Preheat oven to 375 degrees.

In bowl, place dry ingredients: flour, corn meal, baking soda and salt. In mixing bowl, cream together the butter and sugar until light yellow. Add cheese, eggs, and tomato pesto. Mix on low until blended, about 2-3 minutes. Slowly add dry ingredients and mix until dough forms a ball.

Transfer to a lightly floured board and continue preparation and baking as outlined above.
makes about 2 dozen.

Parmesan, Rosemary and Mustard Biscotti

1 1/2 cups flour (All Purpose)
1/2 cup of yellow cornmeal
1 tsp. baking soda
1 cup grated Parmesan cheese (you can use pecorino if you wish)
1/2 tsp. dried rosemary, finely ground
1/4 tsp. salt
1/4 cup butter, softened
2 tbsp. Dijon mustard
1/3 cup sugar
2 eggs


Preheat oven to 375 degrees.

In a bowl, combine flour, cornmeal, baking soda, salt and rosemary. In mixer, cream together butter and sugar until light yellow. To mixer, add mustard, Parmesan cheese and eggs. Mix to combine, about 2-3 minutes on low. Add dry ingredients slowly. Combine until dough forms a ball.

Transfer dought to a lightly floured board. With lightly floured hands, bring dough together into disc. Cut in half. With each half, roll into a 12 inch log (you may need a small amount of flour to prevent sticking). Transfer each log to Silpat or parchment lined baking sheet. Flatten each log until 2 inches wide. Lightly score individual biscotti- about 12 cookies to each log.

Place baking sheet on the middle rack of oven and bake for 20 minutes. Allow to cool for 5-10 minutes. Cut individual biscotti and return biscotti to baking sheet, standing upright. Bake another 10 minutes until they are golden and crisp. Allow to cool completely. Store in air-tight container.

makes about 2 dozen