Cook of the Week: Misti Wilcox Recipes

By NEMS Daily Journal

Cranberry Pistachio Biscotti
113 cups dried cranberries
Hot water
12 cups all-purpose flour
1 cup sugar
12 teaspoon baking soda
12 teaspoon baking powder
12 teaspoon salt
3 large eggs, room temp
1 teaspoon vanilla
1 cup shelled unsalted pistachios

Combine cranberries with enough hot water to cover them and let soak 5 minutes. Drain cranberries well and pat dry.
In a mixing bowl fitted with a paddle attachment, combine flour, sugar, baking soda, baking powder and salt, and mix until well combined; add eggs and vanilla, beating until a dough is formed. Stir in cranberries and pistachios. Turn dough out onto a lightly floured surface; knead it several times and halve it.
Working on a large greased and floured baking sheet, with floured hands form each piece of dough into a flattish log, 13 inches long and 2 inches wide. Arrange logs at least 3 inches apart on the sheet. Bake logs in the middle of a preheated 325-degree oven for 30 minutes and let cool on the baking sheet on a rack for 10 minutes.
On a cutting board, cut the logs crosswise on the diagonal into 1⁄2-inch-thick slices. Place biscotti slices on the baking sheet and return to the oven for 10 to 15 minutes. Transfer to racks and cool and store in airtight containers.
Makes 40 biscotti.

Grandmere’s Salad Dressing
1 teaspoon sea salt
12 teaspoon freshly ground pepper
1 teaspoon powdered mustard
12 teaspoon dried thyme leaves
2 teaspoons honey
2 garlic cloves, peeled and mashed
1 cup extra-virgin olive oil

13 to 12 cup freshly squeezed lemon juice
Combine all ingredients in a pint jar and shake vigorously. Will keep refrigerated 2 to 3 weeks. If refrigerated, allow to sit at room temp 30 minutes and shake before using.

Roast Loin of Pork
with Cider Glaze
1 (3-pound) boneless pork loin
23 cup boiled cider
4 large garlic cloves, minced
2 teaspoons dried rosemary
12 teaspoon salt
1 tablespoon lemon juice
4 tablespoons olive oil
12 cup white wine
1 cup water

Place pork in a small roasting pan. In a small bowl, combine cider, garlic, rosemary, salt, lemon juice and olive oil. Rub mix over pork, cover and marinate 30 minutes. Pour off marinade and reserve. Add wine to pan and place in a 500-degree oven. Roast 15 minutes. Reduce heat to 350 degrees and roast another 30 minutes, basting occasionally with reserved cider marinade, until meat thermometer registers 145 to 150 degrees.
Remove pan from oven, transfer pork to a carving board and let rest for 10 minutes. Place pan over medium-high heat. Add water and scrape up caramelized bits, stirring until reduced slightly. Slice pork, drizzle with sauce and serve.

Arroz Con Pollo
(Chicken with Rice)
2 tablespoons olive oil
12 pounds chicken parts, seasoned with coarse salt and freshly ground black pepper
12 to 1 pound sweet or hot Italian sausage, cut in 2-inch pieces
1 small onion, chopped
1 medium green or red bell pepper, cut in
12-inch dice
4 garlic cloves, minced
1 teaspoon ground cumin
14 teaspoon paprika
14 teaspoon chili powder
12 teaspoon ground turmeric
12 cup peeled, crushed tomatoes
12 cup dry white wine or beer
1 bay leaf
2 cups medium-grain rice
14 cups water
In a Dutch oven, heat oil over medium-high heat. Sauté chicken, in batches if necessary, until golden on all sides, 7 to 10 minutes. Transfer chicken to a platter. Sauté the sausage until browned, about 3 minutes. Transfer the sausage to the platter. Pour off and discard excess oil, leaving about 1 tablespoon in the pan.
Reduce heat to medium and sauté the onion, pepper, and garlic until softened, about 5 minutes. Return the chicken and sausage to the pot and add the cumin, paprika, chili powder, and turmeric, stirring to distribute the spices. Cook for 1 minute and then add the tomatoes, wine or beer, and bay leaf. Increase the heat to medium high, stir, and cook for 2 minutes. Add the rice and water. Bring to a boil, cover, and reduce the heat to a simmer. Cook until the rice is done and the liquid is absorbed, about 25 minutes. (If the rice is done but still very soupy, remove the cover and cook very gently until the liquid evaporates, taking care not to burn the rice.) Give a toss and then let sit for 5 minutes before serving.
Serves 4 with leftovers.

Spaghetti Al Limone
(Spaghetti with Lemon)
1 lemon
12 cups dry white wine
34 to 112 cups heavy cream, to taste
1 pound spaghetti
3 tablespoons butter, cut up
12 to 4 ounces Parmesan cheese, freshly grated
1 to 2 tablespoons extra virgin olive oil
Sea salt and fresh black pepper

Zest lemon and slice zest into matchsticks. Juice lemon, strain and reserve. Place zest in large nonreactive pan with wine and bring to boil over high heat. Reduce heat to medium high and cook until it reduces to a syrupy mixture, about 1⁄4 cup, about 10 minutes.
Remove from heat and pour in 1⁄4 cup cream. Stir, then pour in remaining cream. Return to stove and bring to boil. Reduce heat and simmer until it is thickened and reduced slightly, about 5 minutes. Remove from heat.
Meanwhile, bring large pot of generously salted water to boil. Cook pasta until al dente; reserve 1⁄2 cup cooking water and drain.
Return hot pasta pot to stove. Pour in cream, butter and lemon juice, stir, then add hot drained pasta and a few tablespoons of cooking water. Toss together and add cheese in three or four parts, tossing each to meld with sauce. Add more cooking water if sauce is too thick and crumbly.
Ladle onto plates and drizzle each portion with olive oil, then add a little salt and pepper.
Makes 4 to 6 servings.

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