Ministry of Food Monday

Hi friends.  Did you have a nice weekend?  I hope so.  I have another versatile comfort food and a fun sweet treat for you today.

Last weekend one of my college boys was home which meant we needed at least one solid homecooked meal.  Scalloped potatoes and ham got the top votes.  I used the same basic white sauce as from last week's macaroni and cheese.  If you missed it, click here.

And because I rarely follow a recipe to the letter and sometimes grow bored with same old/same old casseroles - I added a special guest to this dish - one stray sweet potato I found in the pantry. It added a flavor kick and a pop of color (not to mention the health benefits). I loved it.  I know my family loved it too, but they wouldn't give me the satisfaction of admitting it.  Aren't they cute?

Scalloped Potatoes and Ham

1/4 cup butter
1/4 cup flour
2 cups milk (may need to add more)
salt and pepper to taste
5-6 large potatoes, peeled and sliced
1 onion, thinly sliced
2 or 3 cups cubed ham
shredded cheddar cheese (optional)
french fried onions (optional)

In saucepan, melt butter.  Add flour and cook for about a minute.  Slowly add milk, whisking constantly. Salt and pepper to taste. Remove from heat when slightly thickened.

Spray a casserole dish with cooking spray.  Layer similarly sized sliced potatoes and onions.  (I use a v-slicer for this - this ensure all the slices are the same size which will help with cooking time.)  Add ham.  Pour white sauce over the top.  Because my kids like cheese and french fried onions on everything - I go ahead and sprinkle them on.

Cover with foil and bake at 400 for 35-45 minutes.  Poke potatoes with fork to test doneness.  Uncover and add cheese and fronions for the last few minutes.

Good luck saving some for your next meal.  No leftovers here that night.

Now for the sweet treat.  One of my favorite holiday homemade foodie gifts to give is biscotti.  I was invited to a friend's house for lunch last week and brought these to her for having me over.  I know she's a coffee drinker and these are so fun to dunk.

I have made cranberry-almond, gingerbread and chocolate-vanilla biscotti, but because of this beautiful Fall weather I decided on pumpkin . The house smells amazing when they are cooking. They store a long time too so you can whip them out when a friend drops by for coffee.  Don't be intimidated - they are not hard to make. Try it - you'll see. You'll be so proud of yourself!  As always, read the recipe all the way before you start.

Pumpkin Biscotti

3-1/2 cups flour

1-1/2 cups brown sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

1/2 cup solid-pack canned pumpkin

2 eggs

1 tablespoon vanilla

Glaze

1/2 c. white baking chips

1 tsp. shortening

Directions:

Preheat oven to 350-degrees F.  Grease 2 large baking sheets or try parchment paper.  I am a fan. Means the biscottis won't stick and clean up is so easy - wad it up, throw it away and put your cookie sheets back in the cupboard.

In a large bowl, combine flour, sugar, baking powder, salt, and spice. (**if you don't have pumpkin pie spice, just mix up cinnamon, nutmeg, ginger and cloves to equal the 2 tsp. - or a little over)

In a small bowl, whisk together the pumpkin, eggs, and vanilla.

Add the pumpkin mixture to the flour mixture, stirring until well combined.

Place dough on a lightly floured surface and divide into 3 equal portions.

Lightly flour your hands.  Shape each portion into a slightly flattened log about

3-inches by 12-inches. Yes, I use a ruler :)  I made 2 this time, making the logs a little longer but same width.  

Place logs on prepared baking sheets.

Bake for 25 minutes.  Do Not Shut Off Oven!

Remove from oven and place baking sheet in a wire rack to cool 15 minutes.

Reduce the oven temperature to 300 degrees.  Transfer each log to a cutting  

board.  Using a serrated knife, cut diagonally into 1/2-inch slices.  Place the

slices cut side down on the baking sheets and bake 12-15 minutes or until dry turning over at the half-way point.

Cool on wire rack.

In microwave, melt chips and shortening together, stirring after every 30 seconds. Shouldn't take more than 90 seconds. Lay biscotti out on waxed paper and drizzle glaze over top.  Let dry.

Eat one (dipping in hot chocolate, hot cider or coffee for best results!), give some away and store the rest.  Ta da!  You're a bakery chef.