Monday, May 30, 2011

To Grill or not to Grill!


Yesterday I awoke to some seasonal yet unsavory weather.  The roses, irises, petunias and anything else trying to sprout were covered in snow.  Thankfully, I had sense enough to leave my new tomato plants in the garage.  They'll probably have a temporary home for a few days, because you never know around here!

Springtime in the Sierras

We went to my parents for a barbecue, however, snow and barbecue grills don't mix.  My mother rose to the occasion and had her stuffed chicken recipe, she labels "Jeremy's favorite chicken".  She would make this chicken at his request for his birthday dinner for several years. Being in a funk from the depressing inclement weather, I forgot my camera.  No pictures!!  I promise to get this recipe from her.  It is yummy!   We had her potato salad, fresh corn on the cob and fruit salad.  All the fixings of a barbecue, just no grilled meat! 

Even though we cherish our meals together, on Memorial Day especially,  we must remember all the service men and woman who have made the ultimate sacrifice,  so we can gather together unencumbered and enjoy our freedoms and bounty that we so often take for granted!

If you decide to brave the weather in your part of the country, here are some grilling ideas from past posts.  Enjoy the day and remember the true reason for the "celebration".

Minted Lamb Chops

Gorgonzola Sliders

Grilled Maple Salmon

Swordfish Skewers

Friday, May 27, 2011

Fanfare Farfalle Pasta


Originally I named this dish "Santorini Pasta" because of the Greek influence  (it's also a place to visit on my bucket list) but somehow the chicken didn't lend itself to the authenticity of a Greek dish.  What's in a name, anyway?  I renamed it fanfare farfalle because of the shape of the pasta, "little double fans",  and because the taste deserves a fanfare or trumpet blowing.  It's that good!

I would venture to say that most of my signature dishes are pasta.  I can custom make it according my taste and most of the time it comes out great!    This pasta has 8 simple ingredients; Put them together and you have reason to celebrate your own fanfare with your family.

Ingredients:

1/2 lb farfalle (bow tie) pasta

1 Tbsp oil

1 chicken breast, cooked,  skinned and meat shredded

6 mushrooms, sliced

1 Tbsp onion, sliced

14 oz can of artichoke hearts (drained and rinsed well), sliced

1 roasted red bell pepper, chopped

2 cloves of garlic, minced

2 oz feta cheese, crumbled

Preheat oven to 375 degrees.  In a large skillet heat the oil, add the onions and mushrooms and cook for 5 minutes on medium high heat.  Reduce the heat and add the artichoke hearts, peppers and garlic and chicken meat.  Stir slightly and set aside.  Meanwhile, cook the pasta in boiling water to al dente, and reserve some pasta water (about 2 ladles full)  Drain the pasta and add to the skillet with the feta cheese.  Mix well. (If it needs more moisture you can add some reserved pasta water)   Pour into a baking dish, cover with foil and cook for 20 minutes.  If you want to shorten the prep time you can serve without baking.  Just increase the pasta cooking time by a few minutes.  Enjoy!

Wednesday, May 25, 2011

Apple Cranberry Crumble


As an ode to Winter (for the 20th time), and just because you need sweets once in a while, I made this crumble.  I've tried crisps and cobblers but never a crumble, at least not intentionally or by following a recipe.  This was adapted from Global Gourmet, but changed drastically.

When I say drastically I mean I didn't have anything that resembled the ingredients in the recipe.   Let the substitutions begin!  I used whole fresh cranberries that I had in my freezer.  As part of a cleansing program I boiled these down to capture the juice and wondered what to do with the actual tart fruit.  Cranberries worked nicely in this, however, they aren't in the store this time of year, so you can substitute more apples or maybe some berries.

Ingredients:

Filling:

3 cups of precooked  apples (with 1 Tbsp water, 1 Tbsp cinnamon and sliced, peeled apples cooked for 20 minutes)

1 cup cranberries (you can try canned whole ones)

1/4 cup packed brown sugar

1/8 cup oat bran or flour

1/2 tsp cinnamon

Topping:

1/2 cup oat bran or flour

1/2 cup light brown sugar, packed

1/4 cup unsalted butter

1/2 cup rolled oats

1/4 cup sliced almonds

1 tsp cinnamon

1/8 tsp salt

Note:  I used oat bran because that's what I had  in my pantry.  It was one of those unlabeled bulk finds.  It had a number on it for grocery checkout, but the number meant nothing and I bravely decided to use it anyway instead of oat flour.  One of those true experiments!   You can use flour if you wish.

Preheat oven to 350 degrees.

For the filling,  place the apples and cranberries in a large bowl.  In a smaller bowl place the brown sugar, oat bran and cinnamon, mixing well.  Pour this into the fruit bowl and combine.  Place the filling into a buttered 8 x 8 inch baking pan.

For the topping, Put the oat bran or flour and sugar in a bowl.  Cut the butter into cubes using a fork or food processor, blend until mixed.  There will be chunks still.  Add the oats, almonds, cinnamon and salt and mix.  Cover the pan of fruit with this topping, pop in the oven and bake for about 30-35 minutes.  Serve warm or cold.  Serves 8.

Enjoy!

Monday, May 23, 2011

French Farmhouse Chicken Stir Fry



It's very unusual to have "stir fry" and "french"  in the same realm of the cooking world.  But when you're the cook , I find it's more fun to be creative than to follow a recipe.  This is what I do!  I had a little help in the creativity department last night.  I asked my hubby what he felt like having for dinner....He actually came up with a complete descriptive menu.  Wow!  I always appreciate his input, especially this time.

His vision would consist of,  "cut the meat off the chicken thigh and make a stir fry with lots of garlic".  Serve it with rice and he's good to go!  It got slightly more elaborate as I "built" his requested meal, and I had my doubts, but the finished product was delicious!  I called it French farmhouse chicken stir fry because essentially it had all the ingredients you'd find on a French farm.  Still dreaming of that France vacation!

Ingredients:

3 thighs (you can use breast meat) skinned and cut from the bone, cut into bite size pieces

1 Tbsp olive oil

1 tsp herbs de Provence

salt and pepper to taste

8 asparagus, cut on the diagonal into 1 inch pieces

1 cup onions, sliced 1/4 inch

3 cloves of garlic, chopped

1/2 red pepper, sliced

additional 1 Tbsp oil

1 Tbsp butter

2 Tbsp fresh basil, cut

On medium high heat, warm the oil and brown the chicken that has been salted and peppered.  Add the herbs and  continue to cook until done. (about 15 minutes)  Remove from the skillet and set aside.

In same skillet, add additional oil, onions, asparagus and red pepper.  Stir around, reduce the heat to medium and add the garlic and basil.  Keep stirring to marry the flavors.  Add the chicken back and 1 Tbsp or pat of butter.  Mix and serve.  Serve over some nice basmati rice or noodles. 

For the vegetarians out there, you could substitute firm tofu slices or chunks.

Saturday, May 21, 2011

Seared Ahi Tuna with a Honey Ginger Lime Glaze



As the weather finally warms up I gently steer away from the comfort foods of Winter such as soups, and pasta.  My eyes lit up when I saw this beautiful piece of sushi grade ahi tuna at Trader Joe's.  I actually went there to get unsweetened cranberry juice.  (I'll explain in a later post; It has something to do with slim down plan, revisited!)  If you've been reading this blog at all, you know that I love fish and seafood.  So I was going to pull out all the stops for this meal and then savor every bite!

I purchased a piece just under one pound.  That fed the two of us, plus a tuna salad the next night for me.

Ingredients:

For the glaze:

1/4 c honey

1 Tbsp thinly sliced ginger

1 clove garlic, minced

1 T pomegranate infused balsamic vinegar

1 Tbsp light reduced sodium soy sauce

1 Tbsp olive oil

juice from 1/2 lime

Place all these in a small pan.  Heat to boiling, stirring for about a minute.  Remove from heat and reserve.

To prepare the tuna, I cut it into 4 oz size pieces.  Lightly dust with five spice powder  (optional) and spray with pan spray (otherwise it will stick as you sear it).

I served the tuna with roasted bok choy brushed with cilantro butter alongside portobella  mushrooms, garlic and onion.

For the Bok Choy side dish:

2 baby bok choy

2 portobella mushrooms, sliced

1/2 onion

cloves of garlic, as many as you want.

Arrange in a roasting pan and drizzle with about 1 Tbsp of olive oil, salt and pepper.  Roast at 400 degrees in the oven, turning once,  for about 15-20 minutes.  Soften or microwave 1 Tbsp butter.   Add 1 Tbsp minced fresh cilantro.  When the veggies are done, remove and brush with the cilantro butter.

Back to the tuna.  In a skillet, preferably cast iron, heat the pan on high heat.  Add the tuna and sear on both sides to your degree of done.  I like mine rare in the middle but I cooked this longer so hubby would eat it.
When done, plate it up and pour the glaze on top and serve with the vegetables.  This meal was full of flavor and light, but satisfying.  I'll definitely have this again, soon!  It would be great with salmon or halibut, too!

Thursday, May 19, 2011

White Chocolate Apricot Bark Candy


My love affair with chocolate has come to a bitter end...at least for a while!  I decided to use up the white chocolate.  After using most of the 1 lb. bag on some chocolate covered strawberries,  I created more bark that would satisfy my father's sweet tooth.  His favorite is milk or white chocolate while my mother dives into the dark.  When it comes to chocolate I definitely take after my mom.

So, in all fairness I made bark candy with roasted almonds and diced dried apricots.  It was a nice change but I'll go with the extra dark chocolate every time.  I used the same method.  Melt the chocolate , add the nuts and fruit, and pour onto a waxed paper lined pan.  Spread to desired thickness and refrigerate until firm.  Take it out, break it up and eat it or give it away!

After a brief respite from MOST sweets (not all), I'll be eager to try more bark and biscotti variations.  Any requests?

Tuesday, May 17, 2011

Traveling Back in Time


Today , May 17th, has been a special day for 37 years.  It was that long ago that my husband (then boyfriend) and I made the trek from Southern California to beautiful Lake Tahoe.  You see, we went for a "weekend" stay the previous week, (It was kind of like Gilligan's 3 hour tour)  and lo and behold I got a job at Harrah's Casino.  Oops, what to tell the parents!!    We went back to So Cal, refinanced my car, for extra money (to live),  said our goodbyes, packed all our belongings into my car and my soon to be hubby's truck  and off we went for that 37 year journey!

It was very much like today when we arrived.   Snow in May!  We had to turn back as we climbed in elevation to the Lake, because of the snow.   Our one piece of furniture had to be protected from the elements!   We needed to find a place to live since I was starting my new job in 2 days.  What was I thinking??!!  We searched through the rentals in a newspaper and made 2 calls from a payphone booth.  (What are those?)  Long story short we found our very humble abode next to a meadow, one block from the Lake with pine trees and a view of Heavenly Mtn.  We were young and in love and thought we were in heaven.  (compared to the smog infested concrete jungle). 

from the backseat of motorcycle

At the beach

We sometimes make that drive to the Lake to remind ourselves of how life was, and still is in many ways.  We make the loop around town to check out our old homes and remember all the memories of our new beginnings and our new life together all those years ago.   Lake Tahoe is still one of the most breathtakingly majestic places you'll ever see and it's one of my favorite places!

Sunday, May 15, 2011

Prosciutto Wrapped Prawns and Asparagus



A week ago I had the pleasure of being on the receiving end of Mother's Day.  No cooking for me, except to make chocolate treats for my mother.   In a previous post I wrote about the cannoli stuffed strawberry french toast my wonderful son created.  To complete the brunch he popped these prosciutto wrapped prawns and asparagus in the oven.

As I mentioned he's multi talented and is very comfortable in the kitchen.  He's a natural...or is it inherited?  There is cooking talent on both sides of the family, so it's a little of both.

These savory goodies go perfectly as a side dish or an appetizer.  They are quick and easy.  (I watched it unfold).  Serve to your guests and they'll think you spent alot of time in the kitchen! 

Ingredients:

(3 servings)  You can double or triple easily.

6 slices of prosciutto

6 prawns, cleaned and deveined

6 cleaned and trimmed asparagus stalks

Preheat the oven to 400 degrees.  Line a baking pan or cookie sheet with foil and use pan spray.  Encase the asparagus with prawns.  You'll need to slightly slice the shrimp.  Then wrap them in prosciutto and lay then on the pan.  Bake for 25 minutes or until done.  Simple but elegant and yummy!


Savory bite of prosciutto wrapped asparagus
Thanks, again, Jeremy!

Friday, May 13, 2011

An American Twist on French Nicoise Salad



I wish I could be nibbling on this salad while sitting at a cafe on the Left Bank near the Eiffel Tower.  Traveling to France is still on my bucket list but it doesn't look promising at the moment.  But never say never is my motto.


The truth be told I made this last week as the weather began to warm up in between our Spring snowstorms!  I can't wait to wander around my yard while picking some of these fresh ingredients from my veggie patch!   The lettuce and spinach are sprouting.  I need to plant the radish seeds soon, but I've never had much luck with green beans.  Last year they were gobbled up by the critters, such as rabbits and squirrels! 

Looking for more green beans!

I've been working on my husband in regards to a chicken coop, but that idea flew away along with the goats to make my own cheese!  He says I'd name each chicken and then I wouldn't be able to "part" with them when the time came for roasting.  He's probably right!  Yes, I should have been a farmer...

I made this nicoise type salad without the classic tuna it calls for.  I added a few of my favorites, aromatic fennel, crunchy radishes and cooked french lentils for more protein and called it a meal!  I didn't measure anything.  Just get a nice platter and start piling on your ingredients.  I chose:

bed of spinach

cut up radishes, slices of fennel and shallots

blanched, steamed or roasted green beans

halved hard boiled eggs

about 1 cup of cooked lentils

sprinkle of goat cheese

drizzle of classic vinaigrette (recipe follows)

1/2 cup pomegranate infused balsamic vinegar

1/3 cup sugar

3/4 cup olive oil

1 tsp Emeril's kicked up mustard

pepper, pinch

Warm the vinegar and dissolve the sugar over low heat.  Pour into a jar and cool slightly before adding the rest of the ingredients.  Add the oil, mustard and pepper to the jar, cover and shake. Refrigerate to chill.  Drizzle a small amount on salad or individual serving.  Bon Appetite!

Wednesday, May 11, 2011

Chocolate Blueberry Almond Bark Candy



As promised, I saved "the best" for last.  The last of the chocoley chocolate that is!  This company was kind enough to send me a review package of their finest chocolate products.  So, I proceeded to test them.  I have to say, it was some of the best tasting ever.  I set out to prove that chocolate goes with and in everything!  Of course, I tried chocolate covered strawberries, chicken mole and a new favorite, chocolate blueberry biscotti! 

Extra dark chocolate covered berries

Chocolate chicken mole

The best blueberry chocolate biscotti!

But, the best, by unanimous decision was the chocolate blueberry almond bark that I made for a Mother's Day treat.  It brought smiles and wide eyes to everyone who tried it.


Mom with her blueberry chocolate candy...all smiles!

I'm even seriously considering packaging it for sale.  Yes, it was that good!

Not photogenic but delicious!

The candy making was relatively simple.  I used Chocoley Bada Bing Bada Boom dark chocolate melts.  One batch consisted of:

2 cups chocolate melts

3/4 cup chopped unsalted roasted almonds

3/4 cup dried blueberry flavored cranberries

The great thing about Chocoley Chocolate company is that their website was extremely helpful with different recipes and candy making techniques.  I'm new at candy making so each visit to the website was a revelation!  Back to the bark!

Using a microwave and "safe" container, microwave the chocolate for one minute at 50% power.  Remove and stir with a spatula.  Return to the microwave for increments of 15-20 seconds until almost melted stirring each time.

Have a baking sheet covered with waxed paper ready, plus your other ingredients, all two of them.  So simple!  I added the almonds and blueberries to the melted chocolate, stirred and poured the mixture out onto the covered baking sheet.  Work quickly while spreading it to desired thickness.  Place in the refrigerator to cool and harden. Voila!  Remove after hard and break into pieces.

Again, I'd like to thank Chocoley for letting me share their product with my readers...It's been fun and chocolicious!

Remember to get your discount when ordering from their website using the code:WENDYSFAV15.  This offer expires in a few days 5/15/2011.  They also have a free email molding class you can take advantage of.  Link at the bottom.

http://www.chocoley.com/

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For chocolate molding course

http://chocoley.com/makingcandy/moldingcourse/moldedchocolatecandyclass.htm

Monday, May 9, 2011

A Mother's Day Treat


Another chef in the kitchen!  This is usually not a good scenario, but I welcomed this guest chef with open arms, a kiss and a hug!  My handsome son arrived mid morning yesterday to serve his  mother (and father) brunch.  What was on the menu, you ask?  Something  gourmet, of course.  He is definitely a better cook than me.  He's more daring with his ingredients and he always comes up with tasty results.  He needs to "throw down with Bobby Flay"  He would be a great competitor!

Handsome chef at work

He swooped into my kitchen and began  his smooth orchestration of slicing strawberries, mixing ricotta with chocolate shavings, peeling and deveining prawns, etc.  Just watching him work is a thrill to me.  But I am very partial!
When he was 3- ish he'd watch me in the kitchen and try to put his spatula into the skillet!  He's always had the knack and ability for creating whether it's his music or something he cooks up in the kitchen.

Today I'll feature the cannoli filled strawberry french toast he made me for Mother's Day!  His prosciutto wrapped prawns and asparagus will be on a later post.

For the filling:

1 container of part skim ricotta cheese

1 1/2 Tbsp vanilla

1 Tbsp orange or mandarin zest

1/2 cup confectioners sugar

1/2 of a 3.5 oz. dark chocolate bar, grated 

Mix all the ingredients and set aside.

Slice a 16 oz. container of strawberries and set aside.

More ingredients:

1/4 inch slices of rustic Pugliese bread.   (12 slices for 3 healthy servings)

4 eggs

1/2 tsp cinnamon, ground

1/4 tsp nutmeg, freshly grated is best

1 Tbsp vanilla

a splash of milk or cream

In a bowl, mix the eggs and spices, whisking well.    Start assembling the french toast by laying down one slice, cover with ricotta mixture, arrange sliced berries and close with another slice of bread.  Do this until bread is gone.  Have a large skillet or griddle ready with a little melted butter.  Dip the "sandwiches" into the egg mixture, turn to coat the other side and carefully put into the waiting pan.  Cook on both sides until golden.  Dust with confectioners sugar and drizzle with maple syrup (optional, but good).

A brunch a mother could love!

Thanks, son for an amazing brunch!  Surely the best in town!

Saturday, May 7, 2011

Mother's Day Brunch Ideas



Hopefully, you've already decided what you'll be doing for or with your mother on this special day.  Or maybe you are "the mother of the day" and your children need some inspiration.  I'm here to provide some ideas on what to create for mother.  I have my own "treats" I'll be making today,  and yes, it involves more chocolate.  But, it's a surprise so I'll need to post it on a later date.

I went back through my past posts since this blog's inception.  I came up with the following.  If anything looks good, just maneuver over to the right and find it under LABELS.    (still working on links and such)

Amaretto mint julep (cocktails)

Cannoli parfait  (desserts)

Creme brulee cocktail (cocktails)

Amaretto bundt cake  (desserts)

Lavender pancakes  (lavender)

Bruschetta (appetizers)


Sundried tomato bowtie pasta (tomatoes, pasta)

Strawberry custard tart (desserts)

Lavender cake (lavender, desserts)

Chocolate covered strawberries (chocolate)

Chocolate blueberry biscotti (biscotti)

Frittata (eggs)

I wish all mother's a very happy, healthy and Blessed day!  Enjoy!

Thursday, May 5, 2011

Cinco de Mayo and Chicken Mole


I really shouldn't be celebrating Cinco de Mayo being of French heritage.  Cinco de Mayo is a celebration of the battle of Puebla between the Mexican and French people.  Obviously, the Mexican won!  But, I have forgiven them since they have such a great influence on my choice of food, next to the Italians, of course!

To celebrate this day, I made Chicken Mole from Chocoley chocolate.  Remember all that chocolate I received?  I still have a few alot of creations up my sleeve!  I have to warn you about this chocolate.  It's so good right out of the bag, you may not have enough for the recipe!  They are still offering you a discount of 15% when you use the coupon code: wendyfaves15  Take advantage of this especially if you are into candy making, etc.

The secret ingredient in this recipe is chocolate.  Years ago I tried this chicken at a restaurant, mostly out of curiosity.  I was sold back then, but thought it had so many ingredients and it could be very time consuming.  Until, I found and adapted a recipe from Paula Deen!  Thanks, Paula.  I hope you don't mind I switched it up a bit!

Ingredients:

2 Tbsp olive oil

1 1/2 cups onion, chopped

4 cloves garlic, minced

1 Tbsp chili powder

1 tsp ground cumin

1 tsp cinnamon

1 can diced tomatoes, drained first

1 chipotle pepper, chopped

1/2 bell pepper, chopped

2 Tbsp peanut butter

3 oz. dark chocolate (I used Chocoley chocolate!)

10 oz. chicken broth

about 8 boneless chicken thighs (you can use breast pieces, etc)

white rice

flour or corn tortillas

Method:

Preheat oven to 350 degrees.

In a large non-stick skillet, heat the oil on medium heat and add the onion.  Cook until translucent.  Add the garlic, chili powder, cumin and cinnamon and stir for about 2 minutes.  Add the tomatoes, peppers, broth, chipotle, peanut butter and chocolate.  Then reduce the heat to simmer for about 10 minutes.  Cool slightly and puree in a blender.  Set aside.

In the same clean skillet,  add the chicken pieces and brown on medium high.  Have an oven proof pan or casserole dish handy.  Arrange chicken and pour the mole sauce over the top.  Braise for about an hour.  I covered mine for the first 30 minutes, then removed the foil covering to finish off.


Serve over rice with tortillas!  Serves approximately 6 people.  Wonderful.  And you can taste that delicious chocolate in there!  More chocolate in the future!

http://www.chocoley.com/
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Tuesday, May 3, 2011

May Pasta of the Month - Spring Green Bean Penne


I'm taking a bit of a "Spring Break" from the chocolate recipes.  I hope you don't mind..    Woman don't live by chocolate alone,......or do they?  Today will be a monthly pasta post!  

Over the weekend we started the major yard cleanup.  We have over an acre and thankfully not all of it is landscaped.  Living in the high desert region near the Sierra mountain range we have plenty of sage brush, bitter brush, and before this weekend, more than enough weeds!  Why don't my flowers grow as fast as these weeds?

Yellow yarrow with purple salvia


A field of daisies transplanted from over 20 years ago!



I also divided  and replanted some yarrow,  Shasta daisies,  planted spinach,  lettuce and more potatoes. 

All this farmer work made me hungry for a simple Spring pasta with fresh green beans.   The simpler, the better because I was fading fast!

Ingredients:

1/2 lb. penne

1/4 c olive oil

1 1/2 - 2 cups french cut green beans (3 inches in length)

2 cloves garlic, minced

2 ladles of pasta water

2 basil leaves, chopped

Parmesan cheese for garnish (optional)

red pepper flakes for garnish and heat  (optional)

In a large pot, boil some salted water for the pasta.  Add pasta and cook for about 11 minutes, reserving at least 2 ladles of the water.  Drain the pasta.

Meanwhile, in a large skillet place olive oil on medium high heat, add the green beans and toss to coat evenly.  Add the garlic, stir and continue to cook on a simmering heat. (reduced)  Add the drained pasta and basil and mix thoroughly on low heat, then add the pasta water and stir again.  Garnish with cheese and you have a ridiculously simple and quick meal!  Enjoy!

Sunday, May 1, 2011

Chocolate Blueberry Biscotti



My home still has the distinctive aroma of heaven!  Yesterday I decided to create some biscotti from the Chocoley Chocolate that I'm reviewing.  It takes alot of willpower not to just devour it right out of the bag!  I figured I'd better get the harmless dark brown morsels  baked into something quick.  I'll "hide" them in some biscotti!

The only problem was that this recipe adapted from "the cook's tour" desperately needed chocolate and I had just the stuff to use.  Chocoley's new product is a fair trade, organic and 65% dark chocolate.  Perfect for baking as I proved with these aromatic chocolate blueberry biscotti.

Ingredients:

1/2 cup toasted chopped hazelnuts

1 cup sugar

2 tsp baking powder

2 cups plus 2 Tbsp flour

2 large eggs, for batter

1 egg for brushing the tops, lightly beaten

2 Tbsp vanilla

1/2 cup blueberry flavored craisins or dried blueberries

1/2 cup Chocoley fair trade organic chocolate, crushed into pieces

2 Tbsp water (depending on dough consistency)

Method:

Preheat oven to 350 degrees.

In a large bowl, hand mix the toasted hazelnuts, sugar, baking powder, flour and chocolate.

In a smaller bowl, stir eggs and vanilla until blended.  Add to the flour mixture.  Throw in the blueberries and stir.  Flour your hands and start to work with the dough.  It will be very sticky, but, I promise you it will begin to come together.  (I added about 2 Tbsp of water to bring it together, however, this could be due to the altitude difference.)  Once that happens, form a ball, and cut in half.

After the mixing - almost ready

On a floured surface, roll one piece into a loaf shape about 12 inches long, 3 inches wide and 3/4 inch high.  Do the same with the remaining dough piece.  Place the "loaves" onto a baking sheet.  Brush with the beaten egg.

After baking for 40 minutes

Bake for 40 minutes, turning the baking sheet around halfway through.   The loaves should be a golden color.  Remove and cool for about 20 minutes before slicing.  Use a metal spatula to remove without breaking and slide them onto a cutting surface.  Use a serrated knife and cut into 3/4 inch pieces.   Each loaf should yield about 14 slices.  At this point you should "test" 2 and then you''ll  have an even dozen per loaf.  That's optional but highly advisable!  You're almost done.

Now, place the slices back onto a parchment covered baking sheet on their sides.  Reduce the oven to 200 degrees and bake for an additional 20 minutes to harden them.  I chose to only cook them for another 10 minutes.  I prefer them more on the chewier side vs. hard.  Remove from the oven, cool and then store in a tin or airtight container.  That way they'll keep for almost a month.

Tucked away in their tin.  They won't last a month around here!

I can't tell you how great these turned out.  You should have been there!

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