Keeping it local–Recipes from Inspired Cooking Episode 6

Keeping it local–Recipes from Inspired Cooking Episode 6

So, here it is!  My big 15 minutes of fame.    This is my “speed round” recipe from Ultimate Recipe Showdown on Food Network.  Truth be told, I used cod on the Food Network but the haddock looked better the morning I taped this episode of Inspired Cooking so I went with it.

Inspired Cooking airs Tuesdays at 8:30, Fridays at 4:30 and Sunday at 11:30 am on Channel 12, Cape Ann TV.  I hope you will watch!

Here is the exact recipe submitted for Ultimate Recipe Showdown.  This makes 5 portions but you can easily scale it down or up.    Yes, I might be showing off here a little bit but if you had a recipe on http://www.foodnetwork.com wouldn’t you publish the link to it too?

http://www.foodnetwork.com/recipes/north-atlantic-pan-seared-cod-with-new-england-succotash-and-cranberry-vinaigrette-recipe/index.html

Pan Seared Cod with New England Succotash and Cranberry Vinaigrette

I am still humbled by the number of people who stop me on the street, the grocery store, etc to tell me how much they loved watching me on Food Network and how proud it made them that a local girl was cooking food native to New England.   Thank you all for your support!

And here is the dessert recipe.  This is a generic biscotti recipe but I added the cardamom and nutmeg.  You can change the spices to suit your taste.  I divided the dough into 4 even portions and added the “mix-ins.”  I used dried strawberries and almonds, dried blueberries and white chocolate chips, candied ginger and dried peaches and dried cranberries and walnuts.  Enjoy!

I called them “biscookies” as they are only  baked once.  I know that if you break down the Italian “biscotti” the word “biscookies” makes no sense so please forgive my “artistic licencse” with the word.

"Biscookies" Four Ways

“Biscookies”

3 cups flour

1 ½ tbs baking powder

¼ tsp salt

1 tsp cardamom

¾ tsp nutmeg

½ cup unsalted butter, cold

¾ cup sugar

¾ cup light brown sugar

2 eggs

1 ½ tsp vanilla extract

Preheat oven to 350 degrees.  Cover two large baking sheets with parchment and set aside.

Whisk together dry ingredients and set asided.

In a large bowl, cream butter, sugar and brown sugar until well combined and lighter in color.  Add eggs, one at a time and vanilla extract.  Beat until lighter in color and well mixed.  With mixer running on low, add dry ingredients and beat until incorporated.

Divide dough into 4 portions and knead in “mix ins” as desired.  Form into 4 loaves and bake two loaves to a sheet.  I used a couple of tablespoons of each mix in per batch.

Bake at 350º for approx 30 min. when loaves turn light brown.  Remove from oven and cool for 15 minutes.  Slice on the diagonal.  Allow to cool completely and drizzle with chocolate if desired.

For the chocolate drizzle:

½ cup chocolate, finely chopped

½ teaspoon shortening

In a small microwave safe bowl, combine chocolate and shortening.  Cook on high power for 1 minute.  Remove from microwave and stir until smooth.  Spoon in to a small plastic zip top bag, seal bag, snip corner of bag and drizzle over ‘biscookies.”  Allow chocolate to harden before serving.

Please email me with any questions or comments about the show or my recipes.  I hope you are enjoying all of this as much as I am enjoying doing it!

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