Caci e Pepe Scones

Finished product.

1 C flour, 1 C whole wheat flour, 1T baking powder, 1/2 t salt, 1 t coarsely ground black pepper, 1/2 C grated Romano cheese. 

1 stick of butter, cubed. 

Cutting in the butter with a pastry blender. 

Zest and juice of one lemon, plus milk to equal one cup. 

Adding the liquid. If the mixture seems dry add a little milk. 

Prepared work surface- parchment paper. 

Pile the dough on the parchment paper. 

Form dough into a circle and score into 8 wedges. 

Sliding the parchment onto the baking sheet. 

Brush with egg wash.

Bake at 450 degrees for 20 minutes. 

Let cool on the pan for 5 minutes then cut the wedges again to separate.  Let cool and enjoy. 

Chocapocalypse Cookies (Alton Brown)

Happy Valentine's Day!  I've had this recipe for awhile. It is from Alton Brown and was sent as part of Food Network's "12 Days of Cookies" email.  It calls for  4 kinds of chocolate (100, 72, 54, 40 %) and cocoa nibs.  Sahadi's had all of the chocolate (as wafers) in the bulk department and the nibs in packages.  A labor of love, especially so due to my lack of a microwave (for melting chocolate).  

These are not for the faint of heart.  Do not be tempted to make the cookies any larger.  If I make them again, I will decrease the chopped chocolate mix in.  The cocoa nibs add a nice flavor and crunch. Serve with cold milk or strong coffee. 

Ras Al Hanout for Tagine

This is the basic spice mixture I used for Tagine.

2 teaspoon 

2 teaspoon ginger 

2 teaspoon cardamon

2 teaspoon mace

1 teaspoon cinnamon

1 teaspoon allspice

1 teaspoon coriander

1 teaspoon nutmeg

1 teaspoon turmeric

1 teaspoon ground black pepper

1/2 teaspoon cayenne pepper

1/2 teaspoon ground anise seeds

1/4 teaspoon ground cloves

Combine in a jar. 

Tagine with Lamb, Chickpeas and Apricots

Great on a cold winter day.  See post for Ras Al Hanout recipe.

PART ONE: combine in slow cooker

1 1/2 lbs lamb shoulder in chunks for stew (or boneless, skinless chicken)

2 cans chickpeas 

1" fresh gingerroot, finely chopped 

6 ounces dried apricots, halved

PART 2 Sauté then add to crockpot

1 tablespoon extra virgin olive oil

2 large onions, chopped 

3 garlic cloves, chopped finely 

2 carrots, peeled and in 1" pieces

PART 3 whisk together and pour over ingredients in crockpot

3 tablespoons honey  

1 C chicken stock 

2 tablespoons tomato paste 

1T cornstarch 

1 pinch turmeric 

4 teaspoons ras el hanout spice mix*

1 teaspoon ground coriander 

1 teaspoon ground cinnamon 

1 teaspoon ground cumin 

1 teaspoon cayenne pepper 

salt and black pepper 

Give everything a stir, cover and cook on low 8 hours.

TO SERVE

1 preserved lemon, chopped into small wedges  (optional)

Fresh coriander, chopped

Harissa 

Pistachios, chopped

Couscous

Christmas Struffoli 12/2014