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Posts with tag anise

Beautiful Biscotti - Feast Your Eyes

Posted Jul 24th 2009 10:00AM by Emily Farris
Filed under: Coffee, Breakfast, Feast Your Eyes

Anise-almond biscotti. Photo: The Brown Eyed Baker

It's not Saturday morning .. yet. But just looking at this picture of anise-almond biscotti from The Brown Eyed Baker makes us forget that we still have an entire work day ahead of us.

That's probably because biscotti can't be enjoyed on a weekday like it can on a lazy weekend: dipped into rich coffee before it's slowly nibbled away at, only to be dunked again before taking a few more tiny bites, and on and on. And if biscotti like this is on the table, Saturday can't come soon enough!

[Via The Brown Eyed Baker]

Lasagna with a twist of Pernod

Posted Aug 26th 2008 2:29PM by Monika Bartyzel
Filed under: Vegetables, Italy, Vegetarian/Vegan

Yesterday, my fridge was in dire need of a cleaning out -- not with disinfectant and a sponge, but with a hungry stomach willing to devour a whole ton of almost-bad veggies. At first, I was thinking about a veggie casserole. Then I remembered that I had dried some homemade egg pasta into fettucini and lasagna noodles. Ding, ding!

Picking up some fennel and cheese at the store, I decided to make a Pernod/Anise-flavored kitchen-sink lasagna. It was oh-so-good (even if I had to wait until 10 PM for it to be done), and shows just how versatile the classic dish is.

Instead of spinach in my ricotta, I sauteed some bok choy with a sprinkle of anise seeds to mix in. And then I set about preparing my lasagna's two layers. One consisted of the fennel, misc. peppers, and onion, with some anise seed sprinkled in as it sauteed, and the other consisted of quickly fried petit pan squash slices. Meanwhile, I reduced a quick sauce of a can of chopped tomatoes, some spices, and some Pernod.

All layered and baked, there was a nice freshness from the vegetables, with the Pernod adding a good zap of flavor to make up for the missing meat. Anise flavor in Italian food is just magic, so if you have any good recipes, please share them below.

Escarchado: A bottle, booze, and a sugary sprig

Posted Jul 23rd 2008 6:01PM by Monika Bartyzel
Filed under: Rum, Liqueurs

Years ago, my friend's parents were cleaning out their liquor cabinet and gave me the above -- Ermita Ron Escarchado (translated to Ermita Frosty Rum). Holy crap, this stuff is good.

Ecarchado is liqueur enriched with sugar by putting an aniseed branch inside. Sugar than pulls itself out of the liqueur and crystallizes around the sprig and the base of the bottle, which ends up creating a thicker, more sugary liqueur. In the words of my friend, the rum becomes "viscous sh*t." (In the good way.)

The two main types of escarchado, after searching the web, seem to be the ron/rum variety and the anisette variety, although I've also seen brandy listed occasionally. It's not the easiest thing to find (if anyone finds it in Canada, please let me know), but can be scored in the states through sites like this, and much more readily in Europe.

The Best of the New: The Boston Globe in 60 seconds

Posted Jan 28th 2007 2:16PM by Bob Sassone
Filed under: Newspapers, In Sixty Seconds

It's the third annual Best of the New issue of The Boston Globe Magazine, including the All-Star Sandwich Bar, Anise, Lulu's Bake Shoppe, Diva Lounge, and Pava.
A guide to the best burger joints in Boston.
How about trying a vegetable stew on these cold days and nights?
What is vickning?
What do you get when you cross Campbell's soup with cigarette butts?
This week's recipes: Orange Salad and Dates Stuffed with Goat Cheese, Calabacitas, Shepherd's Pie, and English Toffee Bread Pudding.

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Beautiful Biscotti - Feast Your Eyes

Lasagna with a twist of Pernod

Escarchado: A bottle, booze, and a sugary sprig

The Best of the New: The Boston Globe in 60 seconds

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