How To make Biscotti Chez Panisse
3/4 C Walnuts
8 Tbsp Butter, sweet
softened
3/4 C Sugar
2 Eggs
1 Tsp Vanilla extract
1 Tbsp Cognac or brandy
2 C Flour :
plus 2 T
1 1/2 Tsp Baking powder
1/4 Tsp Salt
Preheat oven to 350. Toast the walnuts in a baking pan for 5 minutes. Let cool and chop them coarse. Reduce the oven to 325. Cream the butter with the sugar in a large bowl. Beat in the eggs and mix well. Add the vanilla and Cognac. In another bowl, stir together the flour, baking powder, and salt. Add to the butter mixture with the chopped nuts. Stir just until combined. On a lightly floured surface, roll the dough into cylinders about 1 1/2 inches wide and 12 inches long. Place on a baking sheet about 2 1/2 inches apart and bake for about 25 minutes, until lightly browned on top. Remove from the oven and let cool for about 5 minutes.
Carefully remove the cylinders to a cutting board. Slice the cookies about 1/2 inch wide on the diagonal. Return them to the baking sheet, the cut surfaces down. Bake for 5-10 minutes, until the tops are lightly browned. Let cool and store in an airtight container.
NOTE: It is also delicious to add about 2 teaspoons of anise seed to the dough!
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Time Codes:
----------------------
Braise The Pork - 1:14
Fry The Pork - 4:56
Panisse - 8:04
Recipe:
----------------------
Step 1: Make the Cereal milk braised pork belly
Ingredients
* 3lb piece skin-on pork belly
* Salt
* ½ gallon whole milk
* 1 bag cinnamon toast crunch
* Fresh sage
* Peppercorns
* Rosemary Thyme
* Mustard seeds
* 1 shallot
* Butter
1) Add the cinnamon toast crunch to the milk and allow it to steep. Strain the milk through cheesecloth.
2) Score the skin on the pork belly then add it to a casserole dish. Pour cereal milk around the pork, then add aromatics and throw in a 275 degree oven for 4 hours.
3) Remove chilled pork belly then toss in the deep fryer to crisp. Strain the braising liquid through a chinois, then add to a pan to reduce and mount with butter.
Equipment
* Large mixing bowl
* Chinois
* Cutting board
* Knife
* Casserole dish
* Deep fryer at 375 degrees
* Sauce pan
* Silicone spatula
Step 2: Make the Cinnamon Toast Crunch Panisse
Ingredients
* 1 ½ cups chickpea flour
* 2 cups cinnamon toast crunch
* 1 quart water
* Salt
1) Add chickpea flour and CTC to a vitamix and blend until finely ground.
2) Add to a saucepot with water and cook on high, stirring occasionally until it turns into a thick porridge.
3) Pour into a silicone mold and refrigerate.
4) Remove from the fridge, cut into whatever shape, and deep fry until crispy.
Equipment
* Vitamix
* Saucepot
* Silicone Spatula
* Silicone mold
* Knife
* Cutting board
* Deep fryer at 350
Step 3: Make the garnishes
Ingredients
* 1 peeled granny smith apple
* Peeled knob of fresh ginger
* Lime
* White wine vinegar
* Water
* Salt
* Cinnamon stick
* Fresh basil
* Olive oil
1) Brunoise the apples. Gently heat water with vinegar, salt, ginger, cinnamon stick. Add apples to a mason jar and squeeze lime juice on top. Pour pickling liquid over the top.
2) Add basil to a pot of boiling water then immediately remove and shock in an ice bath. Remove and drain well on paper towels. Add to the vitamix with olive oil, then strain through a cheesecloth.
Equipment
* Cutting board
* Knife
* Mason jar
* Medium saucepot
* Ice bath
* Vitamix
* Cheesecloth
Step 4: Plate it up
Ingredients
* 1 portion crispy cooked pork belly
* 1 portion pan jus
* 1 jar whole mustard seed (Maille)
* Purple basil or microgreens or whatever
1) Slice pork belly
2) Plate it!
Equipment
* Cutting board
* Knife
* Fancy plate
* Tiny spoons
* Tweezers
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Chez Panisse Almond Tart
This how to video shows how to make a delicious variation of the Chez Panisse Almond Tart. Get the full recipe at SpinachTiger.com
This video shows you how easy it is to make this wonderful desert, perfect for holiday dinner parties or potlucks.
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Chef Laura Crotty cooking demo, Michiana VegFest 2022
Homemade Plant-Based Egg Substitutes + Sample Classic Cocktail/Mocktail & Classic Oatmeal Raisin Cookies
Laura Crotty, an award-winning culinary writer, works in plant-based product development. She received her chef certification at the Institute for Culinary Education under the instruction of the late Annemarie Colbin, PhD, an early pioneer of the health-food movement. Her work has appeared in such outlets as NPR, Motherwell, the Huffington Post, Seattle Magazine, MSN, Vegan Food and Living and Taste for Life magazine. Her interview subjects have included such luminaries as Chef Thomas Keller, the first and only American-born chef to hold multiple three-star ratings from the prestigious Michelin Guide; Alice Waters, owner of Chez Panisse and a pioneer of the farm to table movement in America; and Tom Douglas, restaurateur and multiple James Beard award recipient. The Little Vegan Dessert Cookbook, her first book, is a Next Generation Indie Book Award recipient.