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Biscotti

Reviewed: Dec. 4, 2013
I am at about 9000 feet above sea level. I added 1 egg and 1/2 c. flour. I had to add sprinkles of water before I could get the dough to come together. It is important to NOT overwork the dough when making these. The flavor was very good. Keep in mind that the picture shows biscotti with almonds and to get that you have to add almonds. When adding almonds toast in a pan over medium heat moving constantly for about 3 minutes then unpan. This will really bring out the almond oils and flavor. I WILL DO THIS RECIPE AGAIN.
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Savory Herb Waffles

Reviewed: Apr. 26, 2013
Thank you very much for this recipe. I served under chicken diablo which I'll share soon. The dish is quite hot so it didn't allow the fine flavors in the waffles to shine through. This really makes a nice change out for starches in the meal. You are correct about how these smell wonderful while cooking! Let me add that I think that with the amount of fats in the recipe, it is better served with tomatoe or sweet pepper based sauces to help cut the fats.
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Japanese Broiled Mackerel

Reviewed: Mar. 6, 2012
I didn't have any mirin but I had the mackerel so I used coconut vinegar instead of the mirin. The taste was wonderful. Thanks so much for the springboard.
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Glazed Anise Cookies

Reviewed: Jan. 14, 2012
These cookies turn out wonderfully. The glaze recipe I made 1/2 of and it was still plenty to glaze all the cookies. Thank you very much for sharing this recipe.
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