I remember asking my grandmother once how she ‘improvises’ in the kitchen and she gave the usual ‘trial and error’ answer, but on closer inspection I realized that she worked in two very distinct ways. First, she would vary the proportions and types of ingredients which offered a few extra notes to the basic recipe. But more importantly, there were times when she would depart significantly and approach the ‘problem’ in an entire new way. For example, why use the same ingredients in making certain noodle with sauce recipes that were designed before the advent of real refrigeration? Logic must triumph over tradition at times.
This goes a long way to say that I tried a variation of our Biscotti recipe with the addition of brown sugar. Using brown sugar has some significant limitations… but under the heat of making the biscotti added something nice. Oh yes, I added a small amount of pine nuts to the project, not enough to make Laura object ( as they are around 11 calories each!), but enough to make an effect.
Yummy there were!
