I have been trying to master the art of roasting a chicken for some time and even if I cannot say I got it down, I am getting better at it. Yesterday my chicken was pretty darn good, not perfect (everything can be always improved), but I think I got the fundamentals down.
These days I am in the Bay area for work, but I will try to keep up with the blogsphere and keep my blog updated. I cannot guarantee I’ll be able to do it, but I am trying my best. Please bear with me!
I have to say I love it here, even if it is freaking cold. The restaurants are great even if you cannot make it all the way to San Francisco. I have focused mainly on Japanese food so far, but I am considering. If anyone has any advice for me on place I should check out in Berkeley and San Francisco, please let me know. I don’t have tons of time but am doing my best to fit as much stuff as I can in my free time.
So far the craziest thing I have seen are “Nobel Laureate reserved parking”. There are a number of such parking spots at Berkeley. I wonder if those spots are a better incentive than the $$$$ that comes with the prize….
And it is once again time for the Secret Recipe Club reveal. I have to confess this is one of my favorite monthly appointments. It is so much fun tteh
This time I was assigned to Lisa’s blog Cook Lisa Cook. Lisa has some great recipes, and a lot of gluten, diary and egg free recipes because Lisa’s daughter is allergic to all of those things.
When I started to scour her blog for the right recipe, I had a limited pantry of ingredients at my disposal as I was about to leave for my trip home, so I was forced to discard some great recipes such as these Dan Dan noodles or these amazing meatballs, but I will get back to it! In the end I settled on preparing something with Zucchini and choose these zucchini fritters.
Lisa has two versions of the fritters, one egg, gluten and diary free and one regular. I went for a mix of the two, which is gluten and egg free but contains cheese. More than with substitutions, I have worked with omissions. It worked out great! Particularly since I barely had anything in the fridge!
These fritters will make a great side, snack or even main dish and will make even veggie haters gulp down a few.
- 2 cups of corn oil
- 2 cups of sugar
- 6 eggs
- 5 1/2 cups of flour
- 4 teaspoons of baking powder
- 1 tablespoon vanilla
- The zest of 1 orange
- 1 cup of sliced almonds or sesame seeds (to roll your biscotti logs)
Preheat your oven to 325 degrees. Lightly brush your large pan with oil.
Using an electric blender, mix together 2 cups of corn oil and 2 cups of sugar. Add the zest of 1 orange and continue mixing. Add 1 tablespoon of vanilla and then add the six eggs. It’s best to crack each egg into a small bowl and then add the eggs to the mixture one by one.
In another bowl add 4 teaspoons of baking powder to 1 cup of flour and mix together, and then add this to the egg mixture. Slowly add in the remaining 4 ½ cups of flour to the mixture. Continue working the dough with your hands.
On your countertop sprinkle some of your almond/sesame seeds in front of you. Take a large handful of the dough mixture and roll it into a log on your countertop, rolling it onto the almonds/sesame seeds. Be sure to oil your hands before handling the dough; the oil makes it much easier to work with the dough and keeps the dough from sticking to your hands. Continue working the dough into logs and place these on your greased pans. Sprinkle any remaining almonds on top of your biscotti logs.
Bake in the oven at 325 degrees for 30 minutes. Remove the biscotti logs from the pan and place them on a cutting board. Slice the logs into diagonal pieces and place these pieces sideways on your pan and put it back in the oven at 250 degrees for another 30 minutes to dry them out.
These biscotti are wonderful served with Greek coffee!