Salmon Baked With Herbs and Caramelized Lemons

Salmon Baked With Herbs And Caramelized Lemons 

Ingredients:
1 5⁄8 kg or 3 lb. salmon, scaled, gutted and washed (1 whole salmon)
olive oil, and drizzling (for cooking)
sea salt
fresh ground black pepper
2 bay leaves
3 sprigs rosemary
3 sprigs thyme
3 sprigs basil
3 sprigs sage
3 sprigs parsley
1 head garlic, halved horizontally, then broken into cloves (unpeeled)
2 -3 stalks lemongrass, split in half lenghtways and bruised with the back of a knife 
3 small lemons, thickly sliced 
5 -6 star anise
1 teaspoon mixed peppercorns (or black)

Directions

Trim a little of the tail and fins of the salmon with kitchen scissors and pat dry with kitchen paper. Pat the cavity dry as well. Score the skins of the salmon on both sides with a sharp knife at 1 - 2 intervals. Rub all over with olive oil, salt and pepper.

Tear two sheets of foil, large enough to envelope the salmon easily. Lay one on top of the other on the work surface and scatter the bay leaves, herb sprigs, garlic and lemongrass over the middle o the foil. Lay the fish on the bed of herbs and tuck some of the flavourings into the cavity.

Fry the lemon slices in a little olive oil for 2 - 3 minutes until caramelized around the edges, seasoning them with salt and pepper. Allow to cool slightly. Tuck the caramelized lemon slices around the fish, placing some in the cavity and some on top. Scatter the star anise and peppercorns over and around the fish, putting some inside the cavity. Drizzle the salmon with a little olive oil. Heat the oven to 190 degrees centigrade or 375 Fahrenheit.

Fold the edges of the foil tightly together over the salmon to seal, leaving some space in the parcel for steam to surround and cook the fish. Put the salmon parcel in the roasting tin and cook in the centre of the oven for 25 - 30 minutes, depending on the thickness of the salmon. Remove from the oven and without unwrapping the foil parcel, rest the fish for 5 - 10 minutes.

Unwrap the salmon and peel off the skin with a palette knife. Use the back of a spoon to slide the fish off the bone. Serve individual portions garnished with the caramelized lemons. Serves 4.

Anise Cookies

Anise Cookies ~ Italian 

Ingredients:

1/2 cup sugar

3 large eggs

1/2 cup butter, softened

2 1/2 cups to 3 cups all-purpose flour

1 tablespoon baking powder
2 to 3 tablespoons milk
2 teaspoons anise flavor (or almond extract)
Icing
1/8 teaspoon anise extract
food coloring
2 cups confectioners' sugar
3 tablespoon milk

Directions:
Preheat oven to 350 degrees

Line cookie sheets with parchment paper.

Cream butter and sugar until light and fluffy, about 5 minutes.  Add eggs, one at a time, mixing after each addition.  Add anise extract.

Blend flour and baking soda, add to creamed mixture 1/3 of the flour mixture, then add 1 tablespoon milk.  Add another 1/3 of flour and another 1 tablespoon milk and mix.  Finally, add enough of the remaining flour until your dough is like a brownie batter.  (It should be softer than a drop cookie dough.  

Use a 1 tablespoon cookie scooper, to make simple round cookies.  Use wet fingers to pat any rough edges, OR for an Easter Egg look, roll 1 tablespoon dough into an elongated ball.  
Bake cookies 10 to 12 minutes.  They won't be brown but insides will be soft and cake like.

Icing Directions:
Mix sugar milk and extract to make a sugar glaze.

Hint: When making the icing, make it thick and microwave it for 10 seconds making it thin enough for dipping.  Also, I like to divide the mixture into thirds and add a different color to each.  Hold cookie in your hand upside down and dip just the top-half in the glaze turning over immediately.  Add sprinkles at this time so they will stick.  Allow icing to harden overnight, then store in an air-tight container or freeze. 

Sesame Seed Cookies ~ Rosso

Sesame Seed Cookies ~ Rosso

Ingredients:
2 eggs

1 pound butter melted

1 3/4 cup sugar

2 teaspoons anise flavor

5 cups flour

2 teaspoons baking powder

1/4 teaspoon salt

2 cups sesame seeds, soaked in a small amount of water

Directions:

Cream sugar and eggs, add melted butter, then flavoring.  Add dry ingredients to creamed mixture.  Roll dough in small balls and roll in sesame seeds.  Roll dough till it forms a small biscuit.  Bake on prepared baking sheets, 15 to 20 minutes at 375*F oven.  Great with wine.

Almond Biscotti With Anise.

These classic Italian Biscotti are lean and crunchy, making the perfect end to a rich meal when dunked in a fortified wine, or a simple mid-afternoon snack when served alongside a strong cup of coffee. Biscotti have an excellent shelf life, so they're ideal for care packages and cookie jars alike.

Ingredients:
10 ounces all-purpose flour (about 2 1/4 cups, spooned; 285g), plus more for dusting
8 3/4 ounces sugar (about 1 1/4 cups; 245g)
1/2 teaspoon (2g) Diamond Crystal kosher salt; for table salt, use about half as much by volume or the same weight
1 1/4 teaspoons baking powder
5 1/4 ounces whole almonds, toasted and roughly chopped (about 1 heaping cup; 250g)
2 1/4 teaspoons whole anise seed, roughly chopped
3 large eggs, straight from the fridge (about 5 1/4 ounces; 250g)
1/2 ounce vanilla extract (about 1 tablespoon; 15g)

Directions

Adjust oven rack to lower-middle position and preheat oven to 350°F (180°C). In the bowl of a stand mixer fitted with a paddle attachment, combine flour, sugar, salt, baking powder, chopped toasted almonds, and chopped anise seed. Mix on low until homogeneous, then add eggs and vanilla; continue to mix just long enough to form a soft dough.


Transfer dough to a lightly floured surface. Knead lightly to bring dough together into a ball, then shape into a roughly 8-inch log. Transfer dough log to a parchment-lined half-sheet pan and continue rolling the log by hand until it is approximately 16 inches long. Gently flatten dough by hand until log is about 4 inches wide and just over 1/2 inch thick (see note).


Bake dough until puffed and firm to the touch and just beginning to brown around the very edges (though still pale overall), about 25 minutes. Cool directly on baking sheet for about 5 minutes, then transfer to a cutting board and let cool 5 minutes more. While dough is still warm, use a long, thin, and very sharp serrated knife to cut log at a slight angle into about 25 pieces, each just over 1/2 inch wide (see note).


Arrange biscotti, cut sides up, on a parchment-lined baking sheet and continue baking until dry to the touch and lightly browned, about 12 minutes. Flip biscotti over and continue baking for another 12 minutes. It's normal for the timing to vary according to the biscotti's size and thickness, as well as differences in oven temperature and airflow, so keep a close eye on them and adjust the bake time as needed.

Cool biscotti to room temperature before serving. If desired, dip in tempered chocolate. With or without chocolate, the biscotti will keep for about 3 months in an airtight container at cool room temperature.