Week of 5/8/2000


Orange-Almond Biscotti

3 cups all purpose flour
1 1/2 tsp. baking powder
1 tsp. salt
10 Tbls. (1 1/4 sticks) unsalted butter, room temperature
1 Tbls. grated orange peel
1 1/2 cups plus 1 Tbls. sugar
3 large eggs
1 cup whole almonds, lightly toasted

Preheat oven to 350 degrees. Butter and flour 1 large baking sheet. Whisk first 3 ingredients in medium bowl to blend. Using electric mixer, beat butter and orange peel in large bowl until well blended. Gradually beat in 1 1/2 cups sugar. Beat in 2 eggs, 1 at a time. Add dry ingredients; stir until well blended. Using floured hands, knead in nuts. Divide dough in half. Roll each half between hands and floured work surface ainto 15 inch long by 2 1/2 inch wide log. Transfer logs to prepared baking sheet, spacing evenly. Beat 1 egg in bowl to blend. Brush top of logs with some of egg. Sprinkle with 1 Tbls. sugar. Bake until golden and firm to touch, about 30 minutes. Cool on baking sheet 10 minutes. Reduce oven temperature to 325 degrees. Transfer logs to cutting board. Using serrated knife, cut warm logs crosswise into 1/2 inch thick slices. Arrange slices cut side down on 2 clean baking sheets. Bake 8 minutes. Turn over; bake until light golden, about 5 minutes longer. Cool on baking sheet. ( Can be made 1 week ahead. Sore airtight at room temperature.) Makes about 40.

Chicken and Rice Salad with Pine Nuts and Lemon
 We like to serve this salad warm, but its also good slightly chilled.

1/4 cup pine nuts
1/4 cup plus 1 Tbls. lemon juice (about 2 lemons)
Fresh-ground black pepper
1/2 cup plus 2 Tbls. olive oil
1 1/2 cups frozen petite peas
2 cups long-grain rice
1-2 cups of chicken broth
1 1/3 lbs. boneless skinless chicken breasts (about 4) or about 4 cups of leftover cooked chicken
1/4 cup plus 2 Tbls. golden raisins
6 scallions including green tops, chopped
3 Tbls. minced flat-leaf parsley
1 1/2 tsp. grated lemon zest

In a small frying pan, toast the pine nuts over moderately low heat, stirring frequently, until they are golden brown, about 5 minutes. Or toast the pine nuts in a 350 degree oven for about 8 minutes. In a small glass or stainless-steel bowl, whisk together the lemon juice, 1 tsp. salt and 1/4 tsp. pepper. Add the oil slowly, whisking. Bring a large pot of salted water to a boil. Add the peas; cook until just barely tender, about 3 minutes. Using a slotted spoon or a strainer, transfer to a large bowl. Add the rice to the water and cook until tender, about 15 minutes. Drain, return to the pot, and cover to keep warm. Meanwhile, in a large frying pan, bring 1/4 inch of water or chicken broth to a simmer over moderately high heat. Sprinkle the chicken with salt and pepper and add to the pan. Cover, reduce the heat, and simmer, turning once, until cooked through, about 12 minutes. Remove the chicken, let cool slightly, and then cut into approximately 1/2 inch chunks. If using leftover chicken, you may skip this step of cooking. Add the pine nuts, rice, chicken, raisins, scallions, parsley, lemon zest, and dressing to the large bowl and stir gently to mix. If serving chilled, additional seasoning may be needed, as cold dishes often need more salt and pepper than those served hot. Serves 4.

Peas with Bacon, Garlic and Parsley
7 bacon slices, chopped
3 garlic cloves, chopped
2 (10 oz.) packages frozen peas, thawed
2 Tbls. (1/4 stick) butter
Chopped Italian parsley

Saute bacon in heavy large skillet over medium high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Discard all but 2 Tbls. drippings from skillet. Add garlic to skillet; saute until fragrant, about 30 seconds. Add peas and butter to skillet. Saute until heated through, about 5 minutes. Mix in bacon; season with salt and pepper. Transfer to dish; sprinkle with parsley.