Savory Biscotti

Sunday, May 9, 2010

I've decided I can't say goodbye to this blog quite yet! Even if I won't be blogging about my day-to-day experiences at my internship, I can still offer some great recipes and restaurant spots. So, you may have noticed a change in the header of this website. It is not longer "diaries of a culinary student", but rather "of a culinary graduate". I look forward to sharing some good eats throughout the summer and experimenting with new recipes!

Before I share a new recipe with y'all, here are some more pictures of graduation (that I stole from Miss Huggins):

Team 3.. I miss you guys!
Me with Miss Huggins herself:
For Mother's day, I decided to make this new recipe for biscotti. I saw Giada make it on Food Network yesterday and was dying to try it out! My family loves biscotti, but this is a different kind of cookie. It is savory, rather than sweet, and contains goat cheese and dried herbs. Interesting, huh? Well, it was a hit and had everybody going back for seconds! There is no better complement to a chef than for everybody to go back for seconds.. I was very pleased :)

To go along with my biscotti, I prepared a beautiful Italian lunch spread with fresh mozzerella, basil, tomatoes, roasted peppers, Italian meats, and toasted Italian bread. The perfect lunch for my little Italian family!

Here is the recipe for Giada's Savory Biscotti:
-2 cups all-purpose flour (I used whole wheat)
-3 T herbes de provence (I didn't have any so I used an Italian blend)
-1 1/2 tsp baking powder
-3/4 tsp sea salt
-1/2 cup unsalted butter (room temp)
-1/4 cup (2 oz) goat cheese (room temp)
-3 T sugar
-2 eggs, beaten

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside.

In a medium bowl, whisk together the flour, herbes de Provence, baking powder, and salt. Set aside.

In a stand mixer, fitted with a paddle attachment, beat the butter and goat cheese together until smooth. Beat in the sugar and eggs. In batches, add the flour mixture and beat until just combined. Transfer the dough to the prepared baking sheet. With damp hands, form the dough into a 13-inch-long, 3 1/2-inch-wide loaf. Bake until light golden, about 30 minutes. Cool on the baking sheet for 30 minutes.

Transfer the loaf to a cutting board. Using a serrated knife, cut the log on the diagonal into 1/2-inch thick slices. Arrange the biscotti, cut side down, on the baking sheet. Bake until pale golden, about 15 minutes. Transfer the biscotti to a wire rack and cool completely, about 30 minutes.

*This would be a great Happy Hour snack! It would go wonderfully with a glass of wine!

Happy mother's day to my beautiful mommy and grandma!!!

Tomorrow I start my externship... here:


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