Our Faves from the Fancy Food Show Part II

This week, we continue our roundup from the Fancy Food Show. Here are six more of our favorites:

Project 7 – What a concept . . . changing the world through [bottled] water. The leaders of Project 7 donate 50% of their profits to non-profit organizations (which are voted for by the public) impacting seven critical areas of need: Build the Future, Feed the Hungry, Heal the Sick, Help Those in Need, Hope for Peace, House the Homeless, and Save the Earth. So each time you buy a bottle of Project 7 water (or gum or mints or t-shirt), you’re donating directly to an important cause. Feels good.

Bruce Gore Salmon – This fish is the best of the best from beginning to end. It’s troll-caught, which means it’s gentle on the environment, by family-owned and operated boats (Triad Fisheries). It’s processed and flash-frozen at sea within 90 minutes of being caught, which means it’s preserved at peak freshness. It’s shipped by barge instead of plane, which means it has a vastly reduced carbon footprint by the time it gets to you. And each fish is tagged and tracked for traceability to the source. But how does it taste? Sublime. Some of the silkiest, most sumptuous raw fish I have ever tasted.

Sub Rosa Spirits – I’m partial to unique flavor combinations. Blood orange vodka, been there done that. Chile vodka, ho hum. So Sub Rosa’s flavored vodkas—tarragon and saffron—caught my attention. Crafted by one of Oregon’s burgeoning crew of micro-distillers, Sub Rosa vodkas are clean and smooth enough to warrant attention on their own. But the beguiling hint of flavor—floral and minty with the tarragon, warm and seductive with the saffron—leave me wanting more.

479 Popcorn – I saw these guys in a candy shop on Chestnut Street in San Francisco months ago and liked the packaging enough to take a pic with my iPhone (no tasting at the time). So I was glad to see them in person (with samples) at the show and, even better, to find the quality lives up to their look. 479 is organic popcorn popped in small batches and crafted into unique flavors—like black truffle and white cheddar, and fleur de sel caramel—from scratch. A worthy indulgence.

truRoots Sprouted Lentils – Alison and I are always ones to seek out good legumes, but both of us were a bit confounded by the concept of sprouted lentils. They didn’t look like the sprouts I knew. But Esha Ray, one of the founders of truRoots, explained that sprouting a seed creates an enzymatic reaction that makes the nutrients within it even easier for our bodies to absorb. They’re in essence captured and dried somewhere between bean and green . . . and they cook faster too.

bambuBambu – Bambu is no stranger to NOURISH Evolution. I’ve loved their biodegradable “disposable” line of plates and utensils. Now I’m smitten with their colorful coconut bowls, made from reclaimed coconut husks, and cork cutting boards.

All-Purpose French Lentils

This lentil recipe is the little black dress of dinner. Toss a cup or two with a frisee salad. Serve it as a side with duck confit, or roasted or grilled salmon Or top a bowl with some honey-ginger carrots to make them the star of the show. Leftovers make a fab lunch, gently warmed and sprinkled with a little crumbled goat cheese or feta.


In the Slow Lane

by Cheryl Sternman Rule

With mid-winter’s chill stoking our appetite for hot, hearty meals, we often turn to long, slow braises and gently gurgling stews.  Given our hectic lifestyles, though, it’s not always practical to babysit a meal for hours as it cooks.  The answer?  Embrace your slow cooker.

carrot-soup-postAs part of our focus on Nourishing Yourself in the New Year, I ask you to reconsider this relatively modest, affordable appliance.  (Mine cost $30.)  Slow cookers allow us re-jigger our time and cook when it’s most convenient.  Evenings hectic? Prepare dinner before work.  There’s nothing more calming then coming home to a healthful meal that’s ready to be served.

Slow cookers have enjoyed a renaissance in recent years. I’m a relatively recent convert myself: my slow cooker has gotten more use in the past four months than in the last decade combined. The reason, I believe, is that I’ve learned how to harness the machine’s potential to my advantage.

Here are some slow cooker tips to help guide you:

  • Choose meats that benefit from long cook times and low, moist heat. Tougher, inexpensive beef cuts like shanks, chuck or bottom round (pot roast), brisket, and short ribs tend to have a lot of connective tissue, which softens considerably in the slow cooker and leaves the meat tender, moist, and flavorful. (Save lean, expensive cuts for the broiler or grill.)  For pork, think shoulder, blade roast, and spare ribs. When it comes to chicken, I prefer making stocks and soups, because slow cooked chicken meat can often be dry and unappealing. (If you’re going to experiment, however, be sure to brown the meat first.)
  • Pick hard, fibrous veggies.  Carrots, potatoes, turnips, and winter squash will cook nicely in the slow cooker. More tender vegetables, like leafy greens and zucchini, should be added towards the end of cooking. You can even wrap trimmed beets and whole garlic bulbs in foil and place them directly into the crock. When preparing any vegetables, be sure to cut them uniformly to ensure even cooking.
  • Entertain with warm foods right from the crock. Spiced nuts and hot cider may be prepared in advance and kept in your slow cooker for serving at a party or open-house.
  • A word on beans.  Many varieties of beans and pulses may be safely cooked in the slow cooker. Beans should first be soaked overnight, and then cooked until tender on the HIGH setting. (Note: kidney beans are an exception. They may release a potential toxin if not boiled rapidly, so opt for canned instead.) Split peas and lentils may be cooked on low and create lovely, thick soups and stews.
  • Safety first.  Just as you’d never toss a frozen steak onto a skillet or a frozen chicken into the soup pot, never put frozen food directly into your slow cooker. Always defrost food completely, preferable in the refrigerator overnight.

For other tips and tricks, I recommend Not Your Mother’s Slow Cooker by Beth Hensperger. If you have other favorite resources, share them in the slow cooker conversation here. Do, however, be sure to look for recipes using fresh whole foods rather than processed ingredients. After all, one of the greatest benefits of using a slow cooker isn’t simply to ease your stress and free up your time – it’s to nourish your body as well.


Cheryl Sternman Rule is a food and nutrition writer whose work has appeared in numerous national magazines, including EatingWell and Body+Soul. She is the voice behind the food blog 5 Second Rule.

Slow Cooker Carrot Soup with Warm Spices and Blood Orange

By Cheryl Sternman Rule

In wintertime especially, there’s nothing more comforting than coming home to a pot of simmering soup. This carrot version has a secret ingredient–a cup of diced, kabocha squash–which plays beautifully with the spices and citrus drizzle.

carrot-soup-recipe1-1/2 pounds carrots, peeled and diced (or, if they’re organic and thin-skinned, just give them a scrub)
1 cup diced, peeled kabocha squash (from a 1/2 pound wedge)
1 medium onion, diced
1 tablespoon minced fresh gingerroot
1 tablespoon cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground allspice
Generous pinch ground cloves
3-1/2 cups chicken stock, vegetable stock, or low-sodium canned broth
Sea salt and freshly ground black pepper
3 tablespoons sour cream, plus 2 teaspoons for serving
Juice from 1/2 blood orange (about 1-1/2 tablespoons)

Place the carrots, squash, onion, ginger, spices, and stock in the crock of a slow cooker in the order given. Season with salt and pepper. Place on the lid, set to low, and allow to simmer for about 8 hours, or until vegetables are very tender.

Unplug the slow cooker. Puree the vegetables using an immersion blender.

Whisk in 3 tablespoons of the sour cream.

To serve, divide among 6 bowls, topping each bowl with a tiny dollop of additional sour cream and a few drops of blood orange juice.

Serves 6

Nourish Yourself in the New Year: Make a Night of It

In this month’s theme of giving you tools and practical strategies for eating smarter throughout the year, this one is low-hanging fruit; a super-easy step that will radically simplify your meal planning. Rather than start from scratch each week with what you’re going to make, designate two or three nights as themes. For us Hubers, we’re going with Monday vegetarian, Wednesday whole grains (which could include whole grain pastas) and Thursday seafood.

night-of-itThe beauty of this approach is that it allows you to structure your meal planning while still leaving you open to creative interpretation. For instance, I’m not starting from scratch when deliberating what to make on a Thursday night; I already know I’ll be making seafood. But that could be as varied as Curried Mussels or Blackened Catfish or Barramundi with Shallots and Chile.

It’s also a good idea to feature food groups you’d like to eat more of. By putting whole grains in the spotlight once a week, for example, you’ll come up with creative ways to use them rather than defaulting to your comfort zone. And don’t forget to share the weekly themes with the rest of the family; post them on the fridge or a chalkboard so that everyone can get on board.

This week, make a night of it—even two or three nights of it—and see how it affects the way your weekly meal mix.

Parchment-Baked Spaghetti and Meatballs

Back in the day in San Francisco, when A16 was Zinzino, we lived just a block and a half away on Chestnut Street. One of our all-time-favorite dishes there was parchment-baked spaghetti and meatballs. It was, truly, the ultimate comfort food. The noodles were shot through with flavor with an altogether unique texture—chewy in a good, satisfying way. Zinzino turned into A16 not long after we left the city and that dish disappeared along with it. Until now. I’m happy to report that, after all these years, I’ve successfully replicated it here. Note that this is not a throw-together-in-10-minute supper, but rather one for when you’re looking to warm yourself up from the inside out (like, say, after it’s been raining for umpteen days straight). Two other thoughts on this dish: you could use a high-quality jarred tomato sauce if you’d like, and you could double the meatball recipe and freeze half.

spag-meatballs-recipe1 cup coarse bread crumbs, pebble-sized, torn from stale, rustic bread
1 tablespoon lowfat 1% milk
1/2 pound lean ground beef
2 tablespoon grated garlic
1/3 cup grated onion
3 tablespoons parsley, finely chopped
1 1/2 tablespoons oregano
sea salt and freshly ground black pepper
2 tablespoon olive oil, divided
2 cups onion, chopped
4 cloves garlic, finely chopped
15-ounce can low-sodium crushed tomatoes
28-ounce can pureed tomatoes
1 tablespoon tomato paste
1/4 cup red wine vinegar
1 teaspoon sugar
1/2 pound whole wheat spaghetti
1/4 cup parmesan cheese, grated

Preheat oven to 400 with a baking sheet on the middle rack. Bring a large pot of salted water to boil.

Place breadcrumbs in a large bowl and pour in milk. Squeeze with your fingers until the milk is absorbed by the bread. Add ground beef, grated garlic, grated onion, parsley, and 1/2 tablespoon oregano to the bowl with a generous pinch of salt and pepper. Mix with your hands, squishing the mixture between your fingers, until it is well blended. Refrigerate for 15 minutes.

Heat 1 tablespoon olive oil in a medium pot over medium-high heat. Add chopped onions and saute 5 minutes. Add chopped garlic and a pinch of salt and pepper and saute 2-3 minutes more, until onions are just tinged brown. Pour in crushed tomatoes, pureed tomatoes, tomato paste, vinegar, remaining 1 tablespoon oregano and sugar. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, while meatballs brown.Season with additional salt and pepper if desired.

Heat the remaining 1 tablespoon olive oil in a large, nonstick saute pan over high heat. Remove meatball mixture from fridge and roll out 1-inch balls, browning in the pan on all sides, about 5 minutes total (you should have about 16 and may have to work in batches so you don’t crowd the pan). As meatballs are done, transfer them to a paper towel-lined plate.

Add spaghetti to water and cook for 3 minutes. Drain. Return to pan with the tomato sauce and mix well.

Tear off 2 18-inch pieces of parchment paper. Crease all of them by folding them in half in both directions. Place a piece of parchment on the warmed baking sheet and top with spaghetti mixture and meatballs. Sprinkle half of the cheese on top and lay the remaining piece of parchment on top. Starting at the corner, crimp the edges up and over onto themselves, rolling tightly to seal. Continue the movement, working around the perimeter, until entire package is sealed.

Bake for 15 minutes, open package carefully and serve with remaining Parmigiano-Reggiano cheese.

Serves 4

Fancy Food Show Roundup Part I

Last weekend, the NOURISH Evolution crew scoured the aisles of the Fancy Food Show in San Francisco looking for companies that really embodied our values of enjoying food that’s healthy for our bodies and the earth. Here, the first in my three part series (I’ve got a lot to say and didn’t want to overwhelm you) on our 18 favorites:

Village Harvest Frozen Fully-Cooked Grains – You may not think of brown rice as cutting edge; but these are—and the quinoa too. In this truly unique product line, Village Harvest cooks various grains to perfection (honestly, Alison and I were both marveling how their quinoa was cooked better than ours at home), and then freezes them instantly. Which means all you have to do is heat and eat. I love the idea that I can have brown rice or a medley for dinner even if I don’t have 50 minutes to cook it. And if I need even more of a boost I can reach for their “Un” Fried Brown Rice or Spicy Thai Brown Rice, both of which have surprisingly few ingredients (all of which are readable), low amounts of sodium, and a clean, simple taste. Because these grains are flash-frozen and kept frozen, there’s no need for chemical preservatives—and you can truly taste the difference. Seek them out in your grocer’s freezer case.

Ayala’s Herbal Water – I’m not a soda person, so I’ve wholeheartedly embraced the influx of naturally flavored waters coming onto the market. But some of them taste like your Britta does when you come home from a two week vacation. Not this one. With a crystal fresh taste and flavors like Cloves Cardamom Cinnamon (just a hint of spice in the aftertaste) and Lemon Verbena Geranium (my favorite . . . gorgeously perfumed), these are just what I’ve always wanted in a water.

KIND Bars – I’ve been a fan of KIND bars for a while now. Where other bars are a lot of filler, KIND bars are essentially just dried fruit and nuts. They’re super-satisfying, low in sugar, reasonable in calories and packed with fiber, protein and healthy fats. A winner all around.

Dragunara Organic Sweet Chili Sauce – Finding this was kismet. The night before the show a Brussel’s Sprouts with Chile Sauce dish was a standout at dinner. But I was lamenting that all the chile sauces I’ve ever seen are loaded down with thickening agents.  Then the very next day I rounded the corner at the end of an aisle and found Dragunara, made with just five ingredients: water, sugar, chiles, vinegar and salt. Finally, a chile sauce with bright, zippy, natural flavor. I got so excited I think I freaked people out.

Chuao Chocolatier – Alison and I had just hit ‘overload’ when Brooke from Chuao (pronounced choo-WOW) Chocolatier deftly finagled us into a tasting. Which really wasn’t that hard to do once we’d eyed the flavors, like panko, caramelized chocolate nibs and anise. What struck me immediately was that these innovative flavors were paired with high quality dark chocolate, as opposed to the more common milk chocolate. During a grilling on production practices, Brooke taught us that despite being without Organic and Free-trade certification, the people behind Chuao chocolates (Venezuelan-born brothers) are working to ensure sustainable production and social responsibility within the Venezuelan cacao market. And, for those who have no will power with an open chocolate bar, Chuao offers individually-wrapped mini bites of just 100 calories each. I’ll definitely be seeking these guys out.

Field Roast Grain Meat Company — I have to admit; I walked right by these guys the first time. But then Nicki tasted through the line and was so excited by it that she all but ran me back to the table.  And I’m glad she did. Founder David Lee combines ancient Chinese and Japanese vegan preparations with the European tradition of charcuterie to create sausages, meat loafs and pates—all without meat—that are superb. The Celebration Roast, a vegetarian roast stuffed with a puree of butternut squash, apples and mushrooms, and the Italian sausage were my favorites.

Wok-Tossed Brussels Sprouts with Sweet Chile Sauce

I was wary about the combination of Brussels sprouts and chile sauce when I saw this on the menu at Le Colonial in San Francisco, but it ended up being the hit of the evening. And with my find of Dragunara Sweet Chile Sauce the next day at the Fancy Food Show, I knew I’d be running home to try and re-create it. To make a meal out of it, add some sliced sausage or shredded chicken, and serve over brown rice. In fact, you could stick with the whole Fancy Food theme and use Field Roast Vegetarian Sausages and Village Harvest Frozen Brown Rice Medley.

brussels-sprouts-chile-recipe1-1/2 pounds Brussels sprouts, outside leaves removed and stem trimmed, halved lengthwise (if super-small, leave whole; if super-large, quarter)
3 tablespoons peanut oil, divided
1/2 pound shiitake mushrooms, cleaned, stemmed and sliced
4 cloves garlic, thinly sliced
1/2 cup thinly sliced shallot
1/4 cup sweet chile sauce
1 tablespoon fish sauce
sea salt and freshly ground black pepper to taste
1/4 cup finely chopped cilantro
Sriracha hot sauce (optional, for added heat)

Fill a wok with salted water and bring to a boil. Boil Brussels sprouts for 2 minutes, pour into a colander, rinse with cold water and drain well (don’t worry if some of the leaves fall off—they’ll be lovely). Dump sprouts onto a kitchen towel, lay another one on top and blot dry. Let them sit while the mushrooms cook. Wipe out wok.

Heat wok over high heat (note: keep the heat really high during all of the stir-frying) for 1 minute and swirl in 1 tablespoon oil. Add mushrooms and garlic, and stir-fry for 3-4 minutes, until browned and fragrant. Scoop into a bowl.

Heat remaining 2 tablespoons oil and swirl around wok. Add shallots and cook for 1 minute, stirring constantly, until golden brown. Add Brussels sprouts to pan with a pinch of salt and pepper and cook, tossing constantly, for 5-7 minutes, until they’re charred and tender but not yet mushy.

Reduce heat to medium and stir the mushroom mixture back in. Pour in chile sauce and fish sauce. Toss to coat vegetables, sprinkle with cilantro and additional salt and pepper if desired, and serve with Sriracha (if using).

Serves 4

From Cara Cara to Kumquats: Seasonal Citrus

By Jacqueline Church

If you think of citrus as the ubiquitous orange globes you see year-round at the supermarket, you’ve got an experience coming; winter is the prime season for most citrus and, as with most seasonal produce, there’s an exciting variety. A blood orange, with its bitter beauty, or a perfumey Meyer lemon, for instance, are exquisite examples of the joys of seasonal eating.

And just because citrus requires warmer climes doesn’t mean you need to toss out the local concept entirely; a CSA box of peak-season citrus delivered to you in Connecticut from Florida is relatively a lot more local than those navels coming from South America in mid-summer.

citrusFrom sweet to sour, salads to desserts, juices to cocktails and June to May, here’s a “new” citrus starter list with suggestions for how to use each variety. Go ahead and juice up your menu (or shall I say, add some zest?) season by season.

June to August

Key limes – Also called a Mexican lime (limon), this intense little fruit is only slightly larger than a walnut. Key limes are fragrant and tarter than our more common Persian lime, which is a hybrid that resists cold and pests better. Key limes turn yellow when fully ripe.
Try in: Ceviche, a dish popular in Latin America where fish is “cooked” by the citric acid in lime juice
Season: June – August

September to October

Kaffir (also known as Makrut) – Kaffir limes are used primarily for their leaves, which are dual-lobed with an incredible fragrance similar to lemongrass that’s essential in Thai curries.
Try in: Thai soups and curries
Season: September to October

Buddha’s Hand – Another fun citrus just recently available is Buddha’s Hand. Lemon- yellow and prized for its perfumey fragrant, this member of the citron family has “fingers” (hmm, wonder how it got its name …) and is often used in ceremonial or ornamental purposes in China and Japan. Unlike other citrus, the pith of Buddha’s hand is not bitter, which means you can use entire slices of the fruit (there is very little if any flesh) in your cooking.
Try in: Cocktail infusions and atop fish cooked en papillote
Season: late Fall to early Spring

October to March

Meyer lemons – Meyer lemons, a cross between a lemon and a mandarin, are becoming more widely available, but are still pricey outside their growing region. Not only are they sweeter than other lemons; they have a distinctly floral aroma too.
Try in: A variety of ways – from lemonade to lemon bars to roast chicken to pasta
Season: October to March

November to June

Kalamansi – A hybrid of Kumquat and Mandarin, these are sweet-skinned and sour-fleshed limes. Popular in Filipino cuisine, and also known as Calamondin, they resemble an orange to orange-yellow lime. Because of their sweet skin and highly acidic flesh they make excellent marmalades.
Try in: Filipino dishes or sweet and sour marmalades
Season: November to June

Cara Cara – This variety of navel orange has very low acidity and beautiful, rose-hued flesh similar to a red grapefruit. Cara Caras are great for eating out of hand and large enough to section easily for salads.
Try them in: Salad with pomegranate arils and shaved fennel over a bed of greens  (top with our Go To Vinaigrette)
Season: December – March

Kumquats – Originally hailing from China, Kumquats have thin, sweet skins and tart flesh like their cousin, the Kalamansi. They’re one of the smallest citrus, oblong in shape about the size of a large olive.
Try them: Eaten whole out-of-hand, candied in desserts, or stir-fried or sautéed in savory preparations
Season: December – May

December to March

Blood Oranges – Blood oranges get their deep maroon flesh (from which they get their name) from the nutritional powerhouse, anthocyanin (also found in pomegranates). They originated in Spain, but are also closely associated with the cuisine of Southern Italy. Moros (purple-red, berry like flavor), Taroccos (largest of the three and sweet-tart) and Sanguinellos (deep red and spicy) all have deep red or striated orange and red flesh.
Try them in: Cocktails, sorbets, salads and vinaigrettes where their vivid color and tart-sweet flavor add drama.
Season: Best November – May (depending on origin)

Minneolas – Minneolas are a cross between a grapefruit and a tangerine and are loved for both their sweetness and the fact that they’re easy to peel. They’re distinguished by their slight bell shape and deep, red-orange hue.
Try them: Eaten out of hand or juiced for cooking (try Chocolate Orange Pistachio Biscotti recipe below)
Season: January – March

January to February

Bergamot – If you’ve ever enjoyed a cup of Earl Grey tea, you’re familiar with the scent and flavor of Bergamot. Its flesh, while yellow, tastes of sour orange; but its skin is where things get interesting. The oils in the zest carry Bergamot’s distinctive floral, orangey scent and flavor. Beware; a little goes a long way.
Try in: Salads, vinaigrettes or roast chicken, or in chocolate desserts like brownies or truffles
Season: January – February

Did you know?

  • The hundreds of varieties of citrus available today all come from three naturally hybridizing and mutating parent species? Mandarin, Pomelo, and Citron.
  • Most all citrus (except for Pomelos) originated in China and Southeast Asia, many can be traced back 4,000 years.
  • Ancient Egyptians used hollowed-out orange halves as contraceptive devices. Casanova followed their lead with lemon halves.
  • In Italy oranges, not apples, were believed to be the fruit of the Tree of Knowledge in the Garden of Eden.
  • Most non-organic citrus is wax coated; scrub with hot water before zesting. Better yet, buy organic when possible (organic fruit is not allowed to be waxed) to get the cleanest essential oils from the zest.
  • Zest is the colored outermost skin layer of citrus fruits. Zest is highly perfumed and is rich in flavonoids, bioflavonoids, and limonoids.

jackie-thumbJacqueline Church is an independent writer whose work has appeared in Culture: the Word on Cheese, Edible Santa Barbara, and John Mariani’s Virtual Gourmet. She often writes about gourmet food, sustainability issues and the intersection of the two on her blog Leather District Gourmet. Currently, she’s at work on Pig Tales: a Love Story about heritage breed pigs and the farmers and chefs bringing them from farm to table.

Chocolate Orange Pistachio Biscotti

By Jacqueline Church

This chocolate biscotti recipe is infused with orange flavor. Much of the vitamin C from citrus is in the pith and peel which also contain its essential oils. Use a microplane grater to remove the fragrant zest, but not the bitter pith, from a well-washed Minneola. The zest and wine or liqueur lends an additional orange boost to these delicious anytime cookies.

chocolate-biscotti-cookies-recipe1-1/2 cups all-purpose flour
1/2 cup white whole wheat flour
1/2 cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon salt
1 cup sugar
6 tablespoons unsalted butter, softened
2 large eggs, room temperature
1 tablespoon Minneola zest
2 tablespoons orange Muscat dessert wine or orange liqueur
1 cup shelled pistachios
3 ounces semi-sweet baking chocolate, cut into pieces (about 1/2 cup)

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.

In a medium bowl, whisk together flours, cocoa, baking soda and salt.

In a separate large bowl, cream sugar and butter with an electric mixer until light and fluffy. Add eggs, one at a time, scraping down bowl as needed. Mix in zest and wine. Add flour mixture a little at a time, and then pistachios and chopped chocolate.

Form two flat logs about 12 x 2-1/2 inches on prepared baking sheet. Bake 25-30 minutes, until slightly firm.

Remove sheet from oven and cool for 10 minutes. Reduce oven temperature to 300 degrees F. Transfer logs to cutting board by lifting parchment, then slice logs into 3/4-inch slices. Line the baking sheet with new parchment and transfer biscotti, cut side down, onto the sheet. Bake until crisp, turning halfway through, about 10-15 minutes.

Cool completely on a wire rack.

Makes 36 biscotti