Lemon Poppy Seed Biscotti

Lemon Poppy Seed Biscotti

Ingredients
  • ¼ cup (60 mL) split red lentils
  • ½ cup (125 mL) butter, at room temperature
  • ¾ cup (175 mL) granulated sugar
  • 1 large egg
  • 1 lemon, finely grated zest plus juice
  • 2 cups (500 mL) all-purpose flour
  • 1 tsp (5 mL) baking powder
  • ¾ tsp (1 mL) salt
  • 1/3 cup (75 mL) poppy seeds
  • Lemon Drizzle
  • ½ cup (125 mL) confectioner’s sugar
  • 1 Tbsp (15 mL) cream
  • 2 tsp (10 mL) lemon juice
Instructions:

1. Preheat the oven to 350°F (180°C).

2. Bring 1 cup (250 mL) of water to a boil in a small saucepan; add the lentils and cook for 12 minutes, or until very soft. Drain well and set aside to cool slightly.

3. Into the bowl of a food processor, place the butter, sugar, egg, and lemon zest and juice. Add the lentils and pulse until well blended and smooth. It may look curdled–that is fine.

4. Add the flour, baking powder, and salt and pulse until the dough begins to come together. Add the poppy seeds and pulse once or twice, then carefully remove the dough and knead it once or twice with your hands. If it is really sticky, do this on a well-floured surface, incorporating a little more flour into the dough.

5. Place on a parchment-lined baking sheet and with dampened hands, shape into 12-14 inch (31-36 cm) long log, and then flatten to 3-4 inches (8-10 cm) wide. Bake for 25-35 minutes, or until pale golden and set. Remove from oven and let cool completely.

6. Reduce the oven to 275°F (150°C). Once the biscotti log has completely cooled, slice on a slight diagonal into ½-inch thick slices and return to the baking sheet, sitting them upright, spaced at least one inch (2.5 cm) apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

7. Whisk together the confectioner’s sugar, cream, and lemon juice. Drizzle over the cooled biscotti and leave until set.

Yield

18 servings

Reposted with permission from American Culinary Federation with credit to Canadian Lentils

Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Papillote of Cauliflower and Mushrooms – as seen on Spike TV

Did you catch the first episode of Celebrity Sweat with Eric the Trainer this past Saturday?

Here’s the delicious healthy recipe Eric and Big John had the fun of preparing with the help of  Chef Todd of the Equinox Restaurant of Washington DC. Enjoy!!

Papillote of Cauliflower and Mushroom Kabocha Squash, Artichoke Hearts and Quince Vinegar.

Ingredients:
  • 6 pieces of aluminum foil approximately 10’’ by 10’’
  • 6 tbsp. Earth Balance, margarine or butter substitute
  • 3 shallots finely chopped
  • 3 garlic cloves thinly sliced
  • 1 lb. cauliflower and mushrooms, or oyster mushrooms
  • 1 tbsp. of quince vinegar or rich apple cider vinegar
  • 4 artichoke hearts–poached and sliced
  • 3 tbsp. extra virgin olive oil
  • 3 oz. Riesling wine or other slightly sweet white wine
  • 2 tbsp. kabocha squash purée or spiced pumpkin purée
  • 6 pieces of grilled sour-dough bread
  • s&p to taste
Instructions:
  1. Pre-heat oven to 350 degrees, preferably convection.
  2. Take aluminum foil sheets and rub center 3 inches with butter substitute.
  3. Sprinkle with shallots and garlic.
  4. Top with mushrooms and artichoke hearts.
  5. Drizzle with olive oil and white wine.
  6. Season with salt & pepper.
  7. Lightly place small droplets of pumpkin puree on top of mushrooms.
  8. Bring the edges of foil up into a pouch-like shape, being sure to roll edges so as to be air tight and sealed well.
  9. Place packets into oven and cook for 4-5 minutes.
  10. Remove Papillote from oven.
  11. Open carefully so as to release steam.
  12. Pour contents of foil Papillote into a shallow rim bowl.
  13. Drizzle with quince vinegar and garnish with grilled sour dough.

Serve immediately.

Yield

Serves 6

www.equinoxrestaurant.com

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna

Ingredients
  • 1 stick butter
  • 6-8 T. flour
  • 2 cups heavy cream
  • 6 cups tomato sauce, divided
  • ¼ cup grated Parmigiano-Reggiano cheese
  • ¼ cup grated Romano cheese
  • 1 red pepper
  • 1 yellow pepper
  • 1 seeded zucchini
  • 1 seeded summer squash
  • ½ white onion
  • ½ red onion
  • Olive oil, to coat vegetables
  • Salt and pepper, to taste
  • 1 small bag cleaned spinach
  • 1½ boxes lasagna sheets
  • 1 lb. shredded mozzarella
Instructions:

1) To make bechamel: Melt butter in small saucepan over low heat. Add flour; cook for 5 minutes, stirring constantly. Whisk in cream slowly, until mixture thickens. Strain into large bowl; cool. Mix cooled bechamel with 5 cups tomato sauce, Parmigiano-Reggiano cheese and Romano cheese.

2) Medium-dice red pepper, yellow pepper, zucchini, summer squash, white onion and red onion; toss with olive oil and salt and pepper. Roast at 350ºF for 20 minutes until tender. Add spinach. Cool vegetables.

3) Cook lasagna sheets in large pot of boiling salted water for 8-10 minutes, or until al dente. Strain; rinse under cold water. Pat dry with kitchen towel; drizzle with olive oil.

4) In greased 9×13-inch baking dish, layer lasagna as follows: tomato mixture, lasagna sheets, vegetables, mozzarella, tomato mixture. Repeat at least four times until reach top of baking pan. Add remaining cup tomato sauce; top with mozzarella.

5) Cover with aluminum foil; bake at 350ºF for 50 minutes. Remove foil; continue baking for 20 minutes, untilcrust is golden. Remove from oven; rest about 20 minutes before slicing.

Yield

6-8 servings

Published with permission from the American Culinary Federation and Credit: Antico Forno, Boston
The National Culinary Review, January 2016

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