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Posts Tagged ‘Mark Bittman’

Apple-Cheddar Biscotti (adapted from M. Bittman)

2 eggs
1/2 c grated Cheddar
1/2 c apples
1 1/2 c whole wheat flour
1/2 t baking powder
3/4 t salt
1/4 t crushed red pepper

Preheat the oven to 350F.  Grate the cheese and shred the apples using a food processor (shredding blade). Add eggs and process until yellow and thick, about a minute. Add the flour, baking powder, salt, and crushed red pepper and pulse just enough to integrate the dry ingredients.

Turn the dough out onto a lightly floured surface and gently knead until it holds together. Shape the dough into a log, transfer to a pizza stone or baking sheet, and gently flatten.

Bake until the log begins to color and is firm to the touch, 20-25 minutes. Cool for a few minutes, then cut on the bias into half-inch slices. Lay the biscotti flat on the pizza stone and bake until crisp and toasted, 15 minutes; turn and toast the second side for another 10-15 minutes.

16 biscotti

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Baked Eggs

These working-from-home days are truly glorious. This morning I went out for a little scamper through the woods, saw a chipmunk, and had a leisurely breakfast of baked eggs and orange-banana smoothie (made in a Magic Bullet, a kitchen appliance deserving of its own post).

One of the best things about this egg recipe is that all of the ingredients, save the eggs, can be replaced with others. (It is a Mark Bittman recipe, after all.) We’ve done this with spinach, mushrooms, prosciutto, feta, toasted hazelnuts, the list goes on.

Baked Eggs

3 mini squash picked at Lyman’s
bunch of red Swiss chard
3 eggs (this is breakfast for two, after all)
rosemary

Preheat the oven to 350 F. Butter ramekins.

Chop vegetables to bite-sized pieces. Lightly saute and season with salt, pepper, rosemary. Divide vegetables between ramekins.

Crack one or two eggs in each ramekin (or more if you’re using larger ramekins). Bake for 15-20 minutes until egg whites are opaque and yolks are set. Keep an eye on the eggs and bake for longer if you prefer thoroughly cooked yolks over runny yolks.

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