Wild Rice, Kale, And Fennel Salad

Wild Rice, Kale And Fennel Salad

Despite its name, wild rice is not actually a rice but is instead a species of aquatic grass and the grain that can be harvested from it. Northern wild rice is an annual plant native to Wisconsin and the Great Lakes region. In northern Wisconsin, it grows in shallow freshwater lakes and slow-flowing streams and is harvested in early autumn.

Ingredients

For Vinaigrette:

½ cup apple cider vinegar

¼ cup whole-grain mustard

¼ cup maple syrup

3 cloves garlic, minced

Salt and pepper, to taste

¾ cup sunflower oil

For Salad:

1 cup wild rice, cooked, drained and cooled 

½ cup black beans, cooked, drained and cooled (or 1 [14 oz] can, rinsed and drained)

1 small bunch lacinato kale, stemmed and thinly sliced

1 small bunch curly kale, stemmed and thinly sliced

1 small red onion, diced

1 head fennel, cored and diced

1 sweet red Carmen pepper or bell pepper, diced

1 bunch parsley, stemmed and chopped

½ cup dried cranberries, preferably unsweetened

1 tart, crisp apple, cored and chopped

½ cup toasted hazelnuts or pepitas

4 ounces crumbled blue cheese, feta or goat cheese (optional)

Directions

To make the vinaigrette, whisk together the apple cider vinegar, mustard, maple syrup, garlic, salt and pepper in a large bowl. Whisk the mixture continuously while you drizzle in the sunflower oil.

n the same bowl, toss the vinaigrette together with the wild rice, black beans, sliced kale, onion, fennel, bell pepper, parsley, cranberries and apple. Taste and season to taste.

Mix in the toasted nuts and cheese before serving.

Suggestions

This salad is sturdy enough to be made up to 3 days in advance. Freshen it up with a little extra oil and a splash of vinegar if needed before serving.

Hazelnut Hobbit Cake

Hazelnut Hobbit Cake

Many of us have developed traditions and rituals that get us through the winter. Pairing food preparation with certain times of the year not only picks us up, but also helps us to observe seasonality—just as we love the heat of tomato season, we love the coziness of winter.

Plus, this gives us an excuse to gather together, whether it's a big feast or a fireside chat with mugs of tea, probably with a special treat on the table. These things can ground us, help us to be present. I have made this hazelnut cake on Thanksgiving, for holiday brunches and, most often, as Bilbo Baggins' birthday cake when our found family gathers to celebrate Hobbit Day every September. I never want to eat a gingerbread cookie in July and likewise, I only want to eat this cake when the days are short and friends are near.  2025 Hobbit Day is September 22.

This spiced cake is studded with nuts and seeds in a glossy honey-caramel coating, and like an upside-down fruit cake, you're going to use the technique of making a syrup in the pan, sprinkling on nuts and seeds, then baking the cake batter right on top. When it's flipped out of the pan, you'll see there's no further decoration needed. It is its own centerpiece.

Ingredients:

For the honeyed nuts
6 tablespoons unsalted butter
¼ cup honey
½ teaspoon cinnamon
⅔ cup brown sugar
1 cup hazelnuts, roughly chopped
¼ cup mixed seeds and grains, such as pepitas, nigella, poppy, 

   sunflower and millet
For the cake batter

¾ cup unsalted butter (1½ sticks)
1⅓ cups sugar
2 eggs
2 teaspoons vanilla extract
⅔ cup whole milk
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon ground cinnamon
¼ teaspoon nutmeg (fresh, if possible)

Directions: 

Preheat the oven to 325°F. Set a 10-inch cast-iron skillet over low heat. Melt the butter. Rotate and tilt the pan so a bit of the butter goes up the sides to grease it. Turn off the heat, then add the honey, cinnamon and brown sugar to the pan.

Whisk in the pan until smooth before sprinkling the hazelnuts and seeds evenly over the honey mixture in the skillet. In a bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Add eggs, one at a time, and then the vanilla.

Whisk the dry ingredients together in a separate bowl.

Mixing on low, alternate adding the dry ingredients and milk to the batter. Take care to scrape the sides and bottom of the bowl to make sure everything is incorporated.

Pour the cake batter over the nut mixture in the skillet, making a spiral from the outside in. Gently spread the batter evenly. Do not stir!
Bake for 55–60 minutes. Check for doneness with a toothpick in the center. As soon as you take the cake from the oven—the honey nut mixture is still piping hot, and will move!—immediately invert the cake onto a flat plate or rack. Serve warm or at room temperature.
Wrap tightly to store.

Notes:
If you have a trusty, well-seasoned 10-inch cast-iron skillet, I’d recommend putting it to use here. The cake will release perfectly. If you don’t have a skillet, sub in a 9- or 10-inch cake pan. Make the honeyed nuts in a separate pan on the stovetop. Butter the cake pan, then spread the warm nut mixture quickly and evenly over the unlined bottom. Proceed with the recipe, using the toothpick test at the end to see if you need 3–5 more minutes.

Paleo Granola

                                 Paleo Granola

Ingredients:

1 cup coconut chips
!/2 cup unsweetened Grated coconut
1/3 cup cacao nibs
1/3 cup honey
1/3 cup extra virgin coconut oil
1 teaspoon ground cake spices w/ pinch black pepper
1 teaspoon ground cinnamon
1/2 teaspoon sea salt
Zest of an organic lemon

1 pound and 2 ounces mixed:  hazelnuts, sesame seeds, sunflower seeds, hemp, pecans, walnuts, pumpkin seeds, cashews

Directions:

Preheat oven to 320*F.  Line a rimmed baking sheet with parchment paper or silicone baking mat.

Place the nuts in the bowl of a food processor or blender, and process using short pulses until roughly chopped, stirring every few pulses, for even chopping.  The goal is to have bigger and smaller bits.  Pour into a mixing bowl.

Add the remaining ingredients and stir vigorously until well combined.  Pay particular attention to the honey and coconut oil: they will tend to remain as individual wads, and you need to coax them into mingling with the other ingredients.

Pour out onto the prepared baking sheet and spread out evenly.

Bake for 25 to 30 minutes, stirring every ten minutes, until golden brown.

Let the granola cool completely on the sheet -- it will crisp as it cools -- then transfer to an airtight container.  It will keep for 3 weeks at cool room temperature or a couple of months in the refrigerator.

Hazelnut-Crusted Pork Tenderloin

Hazelnut-Crusted Pork Tenderloin

Simple enough for everyday, classy enough for company, this is the perfect keeper of a recipe. Serve with sautéed potatoes or wild rice and grilled vegetables.

Ingredients:

1 pork tenderloin, 1 lb (500 g)
½ cup (125 mL) hazelnuts
¼ cup (60 mL) panko bread crumbs
2 tbsp (30 mL) chopped parsley
1 tbsp (15 mL) honey mustard
1 tbsp (15 mL) mayonnaise
1 tsp (5 mL) minced fresh thyme
½ tsp (2 mL) finely grated orange zest
Kosher salt and freshly ground black pepper to taste
Fresh thyme for garnish
Honey mustard to serve (optional)

Directions:

Thirty minutes before roasting, remove tenderloin from refrigerator.

Preheat oven to 350°F (180°C).

Spread out hazelnuts on a rimmed baking sheet and roast until golden brown and fragrant, about 7 minutes, shaking baking sheet once or twice. Wrap hazelnuts in a clean towel and rub vigorously through towel to loosen skins (don’t worry if some skins adhere to nuts). Discard skins and let nuts cool.

Increase oven temperature to 425°F (220°C).

Pulse hazelnuts in a food processor until coarsely chopped. Add panko and parsley and pulse until finely chopped. Tip hazelnut mixture out onto a large plate. Set aside.

In a small bowl, combine mustard, mayonnaise, thyme and orange zest.

Trim any excess fat and silver skin from tenderloin, then season with salt and pepper to taste. Spread mustard mixture all over tenderloin. Carefully roll tenderloin in hazelnut mixture to coat completely.

Transfer tenderloin to a small rimmed baking sheet, tucking thinner end under. Roast until a meat thermometer inserted in thickest part of tenderloin registers 145°F (63°C), 18 to 20 minutes.

Remove tenderloin to a cutting board, cover loosely with foil and let stand for 10 minutes. Slice tenderloin thickly on the diagonal and fan slices out on dinner plates. Garnish with fresh thyme and serve with honey mustard, if desired.    Serves 4

Raspberry Crumble Pie

 

Raspberry Crumble Pie

This lightly sweetened pie is all about the floral flavour of fresh raspberries with a little help from oats, hazelnuts and cardamom in the crumble topping. Use firm-ripe berries for the best set, and though it’s hard to resist eating warm from the oven, the pie will cut cleanest if you make it the day before you serve it.

Ingredients:

Pastry

1/4 cup (60 mL) ice water
1 tbsp (15 mL) apple cider vinegar
1 1/4 cups (310 mL) all-purpose flour, 165 g
1/2 tsp (2 mL) sugar
1/4 tsp (1 mL) fine sea salt
1/2 cup (125 mL) unsalted butter, cold, cut into cubes
1 egg white, lightly beaten

Topping
2/3 cup (150 mL) all-purpose flour
1/3 cup (80 mL) skinned hazelnuts, coarsely chopped
1/4 cup (60 mL) old-fashioned rolled oats
1/4 cup (60 mL) packed light brown sugar
2 tbsp (30 mL) sugar
1/4 tsp (1 mL) fine sea salt
1 1/2 tsp (7 mL) ground cardamom
1/3 cup (80 mL) unsalted butter, melted, cooled

Filling
7 cups (1.75 L) raspberries, about 840 g
1 tbsp (15 mL) fresh lemon juice
1/4 cup (60 mL) sugar
Pinch salt
1/4 cup (60 mL) tapioca starch

Directions                                                                                         For the pastry, combine water and vinegar in a liquid measuring cup and add a few ice cubes. Keep in the fridge until ready to use.

Combine flour, sugar and salt in a medium bowl. Add butter and work with your fingers, pressing all the butter cubes flat until they are incorporated into the flour as large and small pieces. Drizzle in enough ice water mixture, stirring with a fork to start then with your fingers, to just bring dough together into a ball—do not overwork! Wrap dough in plastic and flatten into a disc. Refrigerate at least 30 minutes and up to 3 days.

For the topping, combine flour, hazelnuts, oats, sugars, salt and cardamom in a medium bowl. Drizzle in butter and stir with a fork until absorbed into dry ingredients. Cover and refrigerate until you can easily break crumble up into small and large clumps, at least 30 minutes.

Place rack in lower third of oven. Preheat to 425°F (218°C).

Remove pastry from fridge and allow it to warm up enough to be pliable (up to 10 minutes). Roll out on a floured surface until it’s large enough to fit into a 9-inch (23-cm) pie plate with a 1-inch (2.5‑cm) overhang. Trim pastry as needed, roll edge under and crimp as desired. Place in freezer until solid (about 15 minutes).

Dock pastry all over with a fork. Line with parchment and weigh down with pastry weights or dried beans. Bake in lower third of oven until edges are lightly golden, about 18 minutes. Remove parchment and weights. Bake until bottom is set, 3 to 5 minutes more. Use a fork to compress any bubbles that may have formed. Remove from oven, wait 3 minutes then brush warm crust with egg white to seal. Cool completely before filling.

Reduce oven to 375°F (191°C) and place a rimmed baking sheet lined with foil in bottom third of oven.

For the filling, combine raspberries, lemon juice, sugar and salt in a large mixing bowl. Toss gently to combine. Let stand until sugar has dissolved and berries are evenly juicy, about 30 minutes. Strain juices into a small saucepan and bring to a boil over medium-low heat. Simmer until thickened and reduced to no more than 1/4 cup (60 mL). Set aside. Add tapioca to raspberries and gently toss to combine. Set aside.

Transfer raspberries to crust and drizzle reduced juices overtop. Sprinkle with topping. Place on preheated baking sheet and bake until crumble is deeply golden, about 45 minutes. Cover loosely with foil and continue baking until raspberry juices are bubbling, 20 to 30 minutes more. Remove from oven and transfer to a cooling rack. Cool completely, ideally overnight, to set before serving.  Serves 8

Mandarin Toast

    

Mandarin Toast

Ingredients:
2 mandarins, preferably honey mandarins
1/4 cup (60 mL) finely sliced red onion
1 tsp (5 mL) honey
Salt and freshly ground black pepper
1/2 cup (125 mL) salted butter (1 stick)
3 tbsp (45 mL) finely chopped skinned hazelnuts
2 tsp (10 mL) chopped thyme
4 slices sourdough, 3/4 inch (2 cm) thick
4 oz (115 g) coarsely grated Comte or Gruyère cheese.

Directions:

Peel the mandarins and separate into segments. Cut all but two segments in half crosswise and add to a small bowl along with onion and honey. Squeeze the juice from the remaining two segments overtop and discard skin. Season with salt and pepper, and toss to combine; set aside.

In a separate small bowl, mash together butter, hazelnuts and thyme.

Divide the mandarin mixture between two pieces of bread. Do the same with the cheese. Generously butter one side of each of the remaining slices and place overtop cheese, butter side up.

Heat a large skillet over medium-low heat. Place sandwiches butter side down and cook 3 to 4 minutes or until deeply golden. While they’re cooking, generously butter the other side of the sandwich (you might not need all of the butter mixture, depending on the size of your bread slices). Flip and cook 3 to 4 minutes longer or until cheese is melted.   Serves 2

Nectarine, Fennel And Burrata Salad

Nectarine, Fennel And Burrata Salad

Sweet, sharp, crisp and creamy, this simple salad delivers all kinds of flavors and textures.  Steeping the nectarine slices in a fennel dressing for a few minutes helps accentuate their flavor. 

Ingredients:

1/4 cup cider vinegar

1 1/2 tablespoon sugar

1 teaspoon fennel seeds, roughly ground

Pinch chili flakes

4 ripe nectarines, pitted and cut into 1/4" slices 

3 tablespoons extra virgin olive oil, plus extra to serve

1/2 teaspoon salt

2 fennel bulbs finely sliced

Mint leaves

1 burrata

1 tablespoon roasted chopped hazelnuts

Directions:

Place the sugar, fennel seeds, vinegar and chili flakes in a small saucepan and bring to a boil.  Simmer for three minutes.

Put the nectarines in a mixing bowl and pour over the hot vinegar marinate for 10 minutes.  Drain the liquid into a small bowl, then whisk in the olive oil.  Season with salt and ground black pepper   

Pour 2/3 dressing in with the nectarine slices, add the sliced fennel and tear in the mint leaves.  Lightly toss, then season again if needed.  Arrange on a platter and nestle in a ball of burrata.   Drizzle with the remaining dressing and season then scatter over the hazelnuts,  and a few more mint leaves.  Trickle with a bit more olive oil.

Serve with Viognier Wine.

Hazelnut Brownie Shortbread Bars

 Hazelnut Brownie Shortbread Bars

How do you improve a brownie? Bake it on a shortbread crust and top it with fistsful of crunchy hazelnuts—that’s how! These elements bring new textures and flavors to the party for a next-level dessert square. Easy-to-find Lindt chocolate works wonders here.  Makes 32 bars.

Ingredients:                                                                                                                                                                       
Shortbread:
3 cups (750 mL) all-purpose flour
3/4 cups (175 mL) icing sugar
1/2 tsp (2 mL) fine sea salt
1 1/2 cups (375 mL) unsalted butter, at room temperature, cubed

Brownie:
3 bars (each 100 g) 70 per cent cacao chocolate, roughly chopped, divided
3/4 cup (175 mL) unsalted butter, at room temperature
1 1/2 cups (375 mL) all-purpose flour
1/3 cup (80 mL) Dutch-processed cocoa powder
3 large eggs
1 3/4 cups (425 mL) granulated sugar
1/2 tsp (2 mL) fine sea salt
1/2 tsp (2 mL) pure vanilla extract
1 cup (250 mL) skinless roasted hazelnuts, divided
1/3 cup (80 mL) chocolate hazelnut spread, such as Nutella 

Directions:                                                                                     Arrange rack in centre of oven. Preheat to 375°F (191°C). Generously butter a 9 x 13-inch (23 x 33-cm) cake pan. Line with parchment, overhanging edges on two opposite sides.

For the shortbread, combine flour, icing sugar and salt in a large mixing bowl. Add butter, working in with your fingertips until fully combined. Continue working mixture, lightly kneading just until a dough comes together. Crumble over bottom of prepared pan to distribute evenly, then press into an even layer. Lightly prick all over with  a fork. Bake in centre of oven until evenly golden, about 25 minutes. Set aside.
 
Reduce oven to 325°F (163°C).
 
For the brownie, bring a pot with 1 inch (2.5 cm) water in the bottom to a boil. Chop two chocolate bars and combine with butter in a heatproof bowl. Set on top of the pot, ensuring the bowl doesn’t touch the water. Reduce heat to medium-low and let melt, stirring often, until mixture is liquid. Remove bowl from the pot and let cool 10 minutes.
 
Sift flour with cocoa powder in a medium bowl. Set aside.
 
In the bowl of a stand mixer fitted with the whisk attachment, whisk eggs with sugar and salt on medium-high speed until pale, thick and ribbony, 3 to 5 minutes. Whisk in vanilla. Remove bowl from stand mixer and using a spatula, carefully fold in melted chocolate mixture, then flour mixture, just until no streaks remain.
 
Finely chop 1/2 cup (125 mL) hazelnuts, then gently fold in, along with remaining chocolate bar, just until combined. Scrape mixture over prepared shortbread, smoothing top. Drop teaspoonfuls of hazelnut spread evenly over the top of the batter. Swirl with a wooden skewer, careful not to hit the shortbread base. Roughly chop remaining 1/2 cup (125 mL) hazelnuts and sprinkle evenly overtop.
 
Once oven has fully reduced in temperature, bake in centre of oven until brownie has set, about 50 minutes. (A toothpick inserted in the centre of the brownie base should come out with moist crumbs attached.) Transfer to a rack and cool completely.
 
Run a butter knife along the unlined edges of the pan to loosen. Using parchment edges, lift bars out of pan. With a sharp knife, cut lengthwise into four rows, then crosswise into eight rows to make 32 squares. (Bars will keep at room temperature in an airtight container up to 3 days.)   Makes 32 bars

 

Baci Di Dama (Kiss The Lady)

Baci di Dama  ~  Kiss The Lady  

(Italian Hazelnut Cookies)

Baci di Dama ( Italian Hazelnut Cookies): two buttery hazelnut cookies sandwiched together with a dollop of dark chocolate. Perfect with a cup of coffee or espresso!
Yield 22 cookies
Ingredients
For the cookies:

⅔ cup (100 g) hazelnuts toasted and skinned
¾ cup + 1 tablespoon (100 g) all-purpose flour sifted
3.5 oz. (100 g) unsalted butter cut into small cubes and at room temperature
⅓ cup + 1 tablespoon (85 g) granulated sugar

For the filling:1.8 oz. (50g) bittersweet or semi-sweet chocolate chopped

Directions:
Toast the hazelnuts:Toast the hazelnuts at 320 degrees F (160 degrees C) for 15 minutes, until golden brown and fragrant.

Remove the hazelnuts from the oven and rub them in a kitchen towel until the loose skins come off (don't worry about skins that don't come off).

Once completely cool, pulse the nuts in a food processor until they resemble sand.

Dough:Transfer the hazelnuts to a bowl, add the flour, butter, and sugar.  Mix all the ingredients together until the butter is evenly dispersed, and the dough is smooth.

Chill:

Divide the dough into 4 pieces and roll each piece into a log. Chill the logs on a baking sheet for 1 hour.

Shape:

Cut off equal-sized pieces (more or less weighing 8 grams each) and roll them into tiny balls between the palms of your hands. Work with one log of dough at a time, leaving the others in the fridge, so they stay cold.

Place the balls on a baking sheet covered with parchment paper, slightly spaced apart. Put the baking sheet in the fridge for 1 hour.

Bake:

Bake the baci di dama for 15 minutes at 320 degrees F (160 degrees C), until they are set to the touch and lightly golden.
Let the cookies cool completely before filling.

Filling:

In a clean, dry bowl set over a pan of barely simmering water, melt the chocolate until smooth. Let it cool for a few minutes until it thickens slightly.

Assemble:Put a dollop of chocolate on one cookie and place another one on top.

Once filled, put the baci di dama on a cooling wire rack until the chocolate is firm.

Storage:Store in an airtight container for up to 1 week.

Chocolate Hazelnut Tart!

Chocolate Hazxelnut Tart

I was a 40 year subscriber to Gourmet Magazine and so disappointed when the publishers discontinued the quality publication. Recipe adapted from Gourmet Magazine (December 2004)

There are a lot of different types of gianduja out there.  I've visited Torino, the home of chocolate-hazelnut spreads, and can attest to the variety, and deliciousness, of many of them. For the blog I try to use ingredients that are the most readily available to all, but feel free to experiment with what brand and type you prefer to use. Some are a little grainy, or nutty I should say, which will change the texture. Which isn't a bad thing. Just a question of personal choice, and taste. Nutella is the most well-known brand, but others are now crowding the shelves worldwide. 

I went for it and used a 70% bittersweet chocolate from Callebaut. Since this tart puts the chocolate front and center, this is a place to use good-quality dark chocolate. I'd stick with one in the range of 60-75% cacao. More info and tips can be found in my Chocolate FAQs.
The original recipe said "8 to 10 servings." The recipe formatting tool I use (so the recipes can be printed out) doesn't allow me to offer serving ranges, but realistically I think you'll get 12 servings out of it. It's so chocolatey that a small amount will satisfy.

Chocolate Hazelnut Tart

Ingredients:
1 1/2 cups (150g) Graham cracker crumbs, (from about 13 crackers)
6 tablespoons (85g) melted unsalted butter
1/4 teaspoon kosher or sea salt, divided (preferably flaky sea salt)
1 cup (240g) heavy cream
10 1/2 ounces (300g) bittersweet (not unsweetened) chocolate, chopped
1/2 cup (150g) chocolate-hazelnut spread, (see headnote)
1 cup (140g) hazelnuts, toasted, either left whole (if small), or very coarsely chopped 

Directions:
To make the crust, put the oven racks in the top and bottom third of the oven, and preheat the oven to 350ºF (180ºC). Invert the bottom of a 9-inch (24cm) springform pan so that what's usually the concave bottom, is the top, for easier removal of the finished tart. (If you look at mine shown in the post, it's already set up like that which is pretty sweet. 

You can't turn it over even if you want to, as it has a lip to collect any cake juices that may run out, which isn't a problem with this tart.) As Gourmet says, the "turned up edge" should be underneath. Lightly butter the bottom of the pan, or spray the bottom lightly with nonstick spray.

In a medium bowl, mix together the Graham cracker crumbs, butter, and 1/8th teaspoon of the salt. Scrape the moistened crumbs into the springform pan. Spread and shake the pan so they're in an even layer, then press them down with the bottom of a water glass so the buttered crumbs are as even as possible.

Bake the crust on the upper rack of the oven for 7 minutes. Cool the crust in the pan completely on a wire rack before filling.

To make the filling, bring the heavy cream and salt to a near boil in a medium saucepan. When the edges start to bubble, turn off the heat and add the chopped chocolate. Stir the chocolate with a whisk until it's completely melted and smooth, then whisk in the chocolate-hazelnut spread. Stir in the hazelnuts.

Pour the filling over the crust then smooth and/or gently shake the pan so the filling is even. Refrigerate the tart for about 1 1/2 hours (or freeze for 25 minutes) until just set.   12 Servings

Chocolate Hazelnut Spread

Chocolate Hazelnut Spread

Easy Hazelnut Chocolate Spread.  Dangerously easy to make, this legendary chocolate-nut butter from Italy is a year-round favourite and the quickest DIY foodie gift. You can make it vegan by swapping in dairy-free dark chocolate for milk chocolate.

Ingredients:

1 1/2 cups (375 mL) hazelnuts, about 8 oz. (225 g)
3/4 cup (175 mL) icing sugar
1/4 cup (60 mL) unsweetened cocoa powder
2 tbsp (30 mL) vegetable oil or melted coconut oil
1 1/2 tsp (7 mL) pure vanilla extract
3/4 tsp (4 mL) Diamond Crystal kosher salt or scant 1/2 tsp (2 mL) table salt
6 oz (170 g) milk chocolate, chopped, melted

Directions:

Preheat oven to 350°F (177°C).

Spread hazelnuts on a rimmed baking sheet. Bake until browned and skins start to blister, 11 to 13 minutes. Let cool enough to handle, about 5 minutes.

Using hands, rub hazelnuts to release skins. Slowly tilt baking sheet to separate skins from hazelnuts. Transfer nuts to a highspeed blender or food processor. Blend until beginning to liquefy, about 5 minutes. Using a rubber spatula, scrape down bowl. Add icing sugar, cocoa, vegetable oil, vanilla and salt. Blend until smooth, 3 to 4 minutes.

Scrape down bowl; add milk chocolate and process until smooth and shiny, about 1 minute. Transfer to a 2-cup (500 mL) glass jar. Cover and store in a cool, dark cupboard for up to 2 weeks or refrigerate for up to 2 months. (If refrigerated, bring to room temperature before serving.)

Makes 1 3/4 cups (425 mL)

New Lettuce, Beet And Granola Salad

New Lettuce, Beet & Granola Salad

Growers are always finding new ways to entice us to eat our greens. Two relatively recent additions to the produce aisle, soil-planted living lettuce and packages of whole heads of assorted mini lettuces, stay fresher longer than tubs of mixed greens. And like tubs of mixed greens, the lettuces are complementary to each other, often containing both sweet and slightly bitter leaves. In both cases, the lettuces aren’t the same-old, same-old. Look for tubs containing four small heads of lettuce from California or, better yet, living lettuces in biodegradable pots from Ontario.

3 medium-size beets, about  12 oz (340 g) total weight
2 tbsp (30 mL) olive oil
Salt and freshly ground black pepper

SAVOURY GRANOLA
1/2 cup (125 mL) roughly chopped shelled raw pistachios
1/4 cup (60 mL) roughly chopped skinned hazelnuts
2 tbsp (30 mL) sesame seeds
2 tsp (10 mL) za’atar
1 cup (250 mL) old-fashioned rolled oats
1/4 cup (60 mL) olive oil
1 tbsp (15 mL) honey
1 1/4 tsp (6 mL) salt
1 egg white
1 large red grapefruit, including 2 tbsp (30 mL) of its juice
1 tsp (5 mL) agave syrup or honey
1/4 tsp (1 mL) salt
1 1/2 tsp (7 mL) red wine vinegar
1/3 cup (80 mL) extra virgin olive oil
Freshly ground black pepper to taste
8 cups (2 L) torn soil-planted living lettuces (about 2) or mixed mini lettuces
2 oz (55 g) crumbled, unripened goat cheese

Directions:

1 Preheat oven to 425°F (220°C).

2 Place beets on a piece of foil large enough to enclose; drizzle with olive oil and season with salt and pepper. Wrap snugly and roast in preheated oven for 60 minutes or until tender. When cool enough to handle, peel beets and cut each into 8 wedges; set aside.

3 Reduce oven to 350°F (180°C).

4 Combine all granola ingredients in a large bowl; stir to thoroughly coat dry ingredients with the wet. Turn out onto a large parchment-lined baking sheet and cook in preheated oven for 30 to 35 minutes or until darkly toasted. Let cool.

5 Using a sharp knife, peel grapefruit and cut into segments, leaving the membranes behind. Cut each segment into 3 pieces and set aside in a small bowl. Squeeze remains of grapefruit over a small bowl and measure out 2 tbsp (30 mL) juice; discard membranes and any excess juice.

6 Whisk in agave, salt, red wine vinegar, then extra virgin olive oil. Season to taste with pepper.

7 Add greens to a large bowl; dress with half the dressing. Toss beets with remaining dressing and top greens with beets, grapefruit segments, then cheese. Sprinkle with about half the granola (save the rest for another use) and serve immediately.

Serves 4 to 6 

Hazelnut Chocolate-Chunk Cookies

Hazelnut Chocolate-Chunk Cookies

Ingredients:

3 cups all-purpose flour
¾ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup butter, softened
½ cup shortening
1 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
1 12 ounce package miniature semisweet chocolate pieces
6 ounces premium white baking chocolate, cut into 1/2-inch chunks
1 cup hazelnuts, toasted, skins removed, and chopped or 1 cup chopped pecans

Directions: 

In a medium bowl, combine flour, baking powder, baking soda, salt, and set aside 

In a very large mixing bowl, beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar and brown sugar. Beat until combined, scraping sides of bowl occasionally. Add eggs and vanilla. Beat until combined. Gradually add flour mixture, beating on low speed just until combined (dough will be stiff). Using a wooden spoon, stir in semisweet chocolate pieces, white baking chocolate chunks and hazelnuts.

Drop dough from a rounded measuring tablespoon 2-inches apart onto ungreased cookie sheets.
Bake in a 325 degree F. oven for 12 to 14 minutes or until edges are light brown (do not overbake). Cool on cookie sheets for 1 minute. Transfer to wire racks and let cool. Makes about 60 cookies.

Apple Crostata With Hazelnut Topping

Apple Crostata With Hazelnut Topping

Ingredients:

3 Pippin Apples
2 1/3 cups all-purpose flour
14 tablespoons butter, softened plus extra
Generous 1/2 cup of granulated sugar
2/3 cup of shelled, toasted hazelnuts
15 stale cookies
3 egg yolks
Lemon zest
Brown sugar
Salt

Directions:
Mix the flour with the softened butter and a pinch of salt. Grind the hazelnuts into a meal and add 3/4 cup to the dough. Then add the granulated sugar and egg yolks and knead into a smooth ball. Let it rest, covered, in the refrigerator for at least 1 hour (this is the shortcrust pastry).

Set aside 1/4 of the dough and roll out the rest to about 2 inches thick, then line the bottom and sides 
of a buttered 10-inch Springform pan.

Trim the edges to about 1/2 inch below the top. Peel and core the apples, cut them into small pieces and place them in a bowl, flavor them with a little grated lemon zest and mix in 2 tablespoons cane sugar. Sprinkle the bottom with the remaining hazelnuts mixed with the crumbled cookies. Then fill with the apples and cover the surface with the pastry you set aside, crumbled or grated with the large holes of a grater (this is the crumble).

Bake the crostata at 350°F for about 30 minutes in a static oven, then for another 15 minutes in a circulating oven. Remove from the oven and allow to cool before removing the sides. 

For a super refreshing, delicious snack, serve it with hot chocolate and whipped cream.

2Trim the edges to about 1/2 inch below the top. Peel and core the apples, cut them into small pieces and place them in a bowl, flavor them with a little grated lemon zest and mix in 2 tablespoons cane sugar. Sprinkle the bottom with the remaining hazelnuts mixed with the crumbled cookies. Then fill with the apples and cover the surface with the pastry you set aside, crumbled or grated with the large holes of a grater (this is the crumble).

3Bake the crostata at 350°F for about 30 minutes in a static oven, then for another 15 minutes in a circulating oven. Remove from the oven and allow to cool before removing the sides. For a super refreshing, delicious snack, serve it with hot chocolate and whipped cream.

Hazelnut Biscotti

Hazelnut Biscotti

Ingredients:
1/2 cup Hazelnuts
1/2 cup unsalted butter
3/4 cup sugar
2 large eggs
1 teaspoon anise seeds
4 teaspoons Grand Marnier or other orange-flavored 
   liqueur 
2 teaspoons grated orange zest
2 cups + 2 tablespoons all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 large egg for egg wash

Directions:
Preheat oven to 350*F.

Spread the hazelnuts on a baking sheet.  Place in the oven and toss lightly just until fragrant, about 3 minutes.  Remove from the oven and place in the center of a kitchen towel and rub off the skins while the nuts are still warm.  Coarsely chop the nuts and set aside.  Reduce the oven temperature to 325*F.  Line a baking sheet with parchment or a non-stick liner.

In a bowl cream the butter until light and creamy, about 2 minutes.  Slowly add the sugar and beat until light in color and fluffy, about 2 minutes.  Scrape down the sides of the bowl with a rubber spatula.  Add the eggs and beat until the mixture is smooth.  Beat in the anise seeds, liqueur, and orange zest.  Add the flour, baking powder, and salt and mix until just combined.  Stir in the chopped nuts.

On a lightly floured work surface, divide the dough into equal portions.  Shape each portion into a log about the length of your prepared baking sheet, spacing the about 2 inches apart.  If you want to glaze the biscotti, whisk the egg and grush it evenly over the logs.

Bake the logs until they are set to the touch and lightly browned on top, about 25 minutes.  Let the rolls cool on a wire rack for 5 minutes, then transfer to a cutting board and cut on the diagonal into slices about 2 1/2 inches wide and 1/2 inch thick.  Return the slices cut side down to the baking sheet.

Bake the cookies until the edges are lightly toasted, 5 to 7 minutes longer.  Let the cookies cool completely on a wire rack.  They will keep in a tightly covered container at room temperature for several weeks.

Original Almond Biscotti from Chez Panisse:  Omit the orange zest.  Substitute almonds for the hazelnuts (there is no need to rub off their skins) and grappa for the liqueur and add 1 teasppon anise extract with the grappa.  Proceed as directed.

Porchetta, Smashed Potatoes, Caramelized Fennel, Chocolate Hazelnut Crostada,

Fennel Rosemary Porchetta

7 lbs. Boneless Boston Butt
Lay roast flat with fat cap up.  Slice roast horizontally along the seam where the bone was removed making sure you stop slicing about 1 inch from opposite side.  Open meat like a book.  Make deep cuts about 1 inch apart across the shorter sides NOT the lengthwise.  This is where the paste will be placed.

Make a paste:  
8 oz pancetta, pulsed in food processor to break down, (with the appearance of a coarse sausage grind)
Add:
4 Tablespoons salted butter
1 cup fresh rosemary leaves
1 cup oregano leaves
2 teaspoons kosher salt
1/2 cup ground fennel seeds
1 Tablespoons red pepper flakes
20 garlic cloves

Place the paste filling in the cuts created in the meat.  The paste cannot be cold or it won't stick in the slices.  Roll up tight and tie with meat cord.  Tie roast starting in the center and tie out to the ends  Place roast with the fat cap on top.  Place roast in roasting pan and coat well with the Rub.  Wrap with plastic wrap and place in the refrigerator for 24 hours

In a bowl, prepare the rub for the roast with the following ingredients:
Rub:
2 Tablespoons  ground fennel
2 Tablespoons. brown sugar
1 Tablespoon kosher salt
2 teaspoons ground black pepper

Place roast in roasting pan and rub the roast covering it well.

Add 4 cups water to the bottom of roasting pan
Roast in a 300-degree oven place on the middle rack,  6 or 7 hours.  When meat thermometer registers 195 degrees in the center, remove from oven and allow to rest 1 hour tented

During resting time make the sauce:

Drain  juice and fat in a fat separator
3/4 cup of pan juices (no fat)
2 tablespoons olive oil
1/3 c lemon juice
1/4 cup water
2 teaspoons fresh ground pepper
1 teaspoon fennel, ground
4 large fennel bulbs core removed
1 teaspoon Kosher salt
1/4 cup water
Add to roasting pan
Bake at 450 degrees 20 minutes and stir, bake 10 more minutes and stir, bake another 10 minutes.


Mashed Potatoes served with Tarka (caraway mustard butter)
4 # Yukon gold potatoes, peeled and cut into even sized pieces.
1 Tablespoon Kosher salt
5 Bay leaves
Cover potatoes 2" with water and cook till done.  Reserve 3 tablespoons cooking liquid.
Remove bay leaves.
Smash potatoes 
6 tablespoons melted butter
4 cloves garlic, smashed
1 3/4 cup warmed 1/2 and 1/2
1/2 cup horseradish
3 Tablespoons briny cooking  liquid
Melt butter and cook garlic
Combine ingredients and stir to blend.

Top with Tarka 
4 Tablespoons butter 
brown over medium heat adding seeds:
Using a mortar and pestal crack mustard seeds and caraway seeds and add to butter while browning.  
1 tablespoon yellow mustard seeds
1 tablespoon caraway seeds

When butter is browned and you hear the seeds pop, strain the mixture and pour over plated potatoes in a serving bowl.
Garnish with chives.


Fennel  (Carmelized) 
4 large fennel bulbs
cut fennel bulb in half, remove the core and slice lg wedges
1/4 olive oil
1 teaspoon Kosher salt
Stir to coat and season.  Place in roasting pan used for meat.
Bake at 450 20 min. stir roast10 more minutes,  
Add 1/2 cup water cook 10 more minutes, Serve


Chocolate Hazelnut Crostada
Crust
1/2 cup All-purpose flour
1/4 cup whole wheat flour
1/4 cup sugar
1/4 t baking powder
1/4 teaspoon Kosher salt
6 Tablespoons salted butter chilled
1 egg yolk
1/2 teaspoon vanilla

Process 20 to 30 seconds into a ball but not a clump
Pat dough into a 9" springform baking pan. Prick bottom to prevent air pockets.
Bake in a 375 oven  15 to 20 minutes till just golden

Hazelnut Crostada Filling
(Janda is hazelnut chocolate)
1 1/4 cup peeled hazelnuts,  pulsed to roughly chop, 1/4 cup chopped nuts reserved reserved
3/4 cup sugar to the remainder of Hazelnuts  2 minutes pulsed together
3 egg whites
2 t vanilla extract
1 teaspoon espresso powder
1/2 teaspoon K salt
process 10 seconds
4 oz. bittersweet choc. melted.
Pour onto crust and spread in an even layer
Garnish with reserved 1/4 cup nuts to the outside edge of the chocolate layer.
Bake at 375 degrees, 20 to 25 minutes,  cool 15 minutes. serve