CHEF JOHN ASH

John Ash: Cooking One on One:
Private Lessons in Simple, Contemporary Food
from a Master Teacher

"Teaching has come to be the thing I love most in life..." Chef John Ash

Almond-Orange Biscotti

Makes 36 biscotti

Ingredients:

• 3 large eggs, separated
• 1-1/2 cups sugar
• 1/3 cup melted butter, cooled
• 1 cup lightly toasted, coarsely chopped almonds
• 2 tablespoons Grand Marnier or other orange flavor liqueur
• 1/8 cup chopped, candied orange peel or 3 tablespoons finely grated orange zest
• 3-1/2 cups all-purpose flour
• 1-1/2 teaspoons baking powder

Directions:

Beat the egg yolks with 3/4 cup sugar until light and sugar is dissolved. Stir in the melted butter, nuts, Grand Marnier and candied orange. In a separate bowl beat the egg whites until they just begin to form peeks and gradually beat in remaining 3/4 cup sugar until whites form stiff peaks.

Sift flour and baking powder together and alternately fold 1/3 of flour and egg white mixtures into yolks until well combined. Dough will be firm and slightly sticky. If dough is too soft, add more flour.

With floured hands, divide dough into two logs approximately 1-1/2 inches in diameter. Arrange logs on a buttered or parchment lined baking sheet and bake in a preheated 325° oven for 20-25 minutes or until logs are lightly brown and firm to the touch.

Remove from oven and let logs cool on baking pan on a rack for 10 minutes. On a cutting board, cut logs crosswise on the diagonal into 1/2 inch widths.

Arrange biscotti cut side down on baking pan and bake for 5-7 minutes on each side or until biscotti are very lightly browned and crisp. Cool on racks and store airtight.

Biscotti, the "twice baked" treat from Italy can be made in an infinite number of flavors. They are very easy to make, keep well and make great little gifts from your kitchen.

Cookbooks Authored by Chef John Ash
Winner of the Julia Child "Cookbook of the Year" from the IACP One of California's foremost chefs, in association with Fetzer Vineyards, celebrates the bounty of the garden and the vine with a collection of more than 300 recipes that pay magnificent tribute to fresh and healthy high-flavor food--plus a a helpful--and fun--approach to testing and evaluating wines. Color photos.	Winner of the 2005 James Beard Foundation Award John Ash: Cooking One-on-One: Private Lessons in Simple, Contemporary Food from a Master Teacher	American Game Cooking: A Contemporary Guide to Preparing Farm-Raised Game Birds and Meats Game farms have made exotic fowl and meats widely available to the non-hunter, and this is an excellent resource for those who want to cook on the wild side. From boar-based borscht to roast lacquered duck with muscat-tamarind sauce, the recipes contained herein are delicious.

"It's the process of cooking that's so much fun — the bonus is that you get something at the end to eat." Chef John Ash

Love and Sensuality Recipes:

• Chocolate Truffle Tort
  
  
• Blueberries and French Cream
  
  
• Almond-Orange Biscotti
  
  
• Fresh Oysters Steamed in Spinach With Three Caviars
  
  
• Oysters on the Half Shell with Pickled Ginger Salsa
  
  
• Food and Love - An intimate dance of the senses. (article)
  
  
• More Recipes

(Chef John Ash)