Food and cooking tips

Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.

Buying an Oven : In gas appliances, look for blue flames; yellow flames indicate the gas is burning inefficiently and an adjustment may be needed. Consult your manufacturer or your local utility.

Buy Seasonal Food : Food in season is the best you can buy. Apples taste better when they haven't been flown half way around the world. And buying in season encourages local producers who, boosted by factors like the rise in farmers' markets, are building a more sustainable food industry.

Cooking safety

Consider using a thermostatically controlled deep fat fryer.
Test the temperature of deep fat fryer oil with a small piece of bread or potato. If it crisps quickly, the oil is hot enough.

Biscotti Chez Panisse Recipe

	Category	Baking Recipes
	Views	30
	Ratings	0

Ingredients And Procedures

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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<h1>Biscotti Chez Panisse</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>3/4 C Walnuts <P>8 Tbsp Butter, sweet -- softened <P>3/4 C Sugar <P>2 Eggs <P>1 Tsp Vanilla extract <P>1 Tbsp Cognac or brandy <P>2 C Flour -- plus 2 T <P>1 1/2 Tsp Baking powder <P>1/4 Tsp Salt <P><P>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. <P>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. <P>NOTE: It is also delicious to add about 2 teaspoons of anise seed to the dough! <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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