Rajas con Crema

Rajas con Crema (Poblano Strips with Onions and Cream)

2 pounds fresh poblano chiles (about 8)
1 medium white onion (about 8 ounces)
3 tablespoons vegetable oil
1/3 cup heavy cream

Roast and peel chiles. Cut chilies into 1/3-inch-thick strips. Halve onion lengthwise and cut each half lengthwise into 1/4-inch-thick slices. In a heavy skillet cook onion in oil over moderately low heat, stirring frequently, until softened, about 5 minutes. Add chilies and salt to taste and cook, stirring, 5 minutes. Add cream and cook, stirring, 2 minutes. Rajas may be made 1 day ahead and chilled, covered. Reheat rajas before serving.

Cranberry-Walnut Biscotti

Cranberry-Walnut Biscotti
1 c sugar
1/2 c butter (room temperature)
3 large eggs
1/2 c dried cranberries
1 c walnuts, chopped
1/3 c sherry
3 c flour
1-1/2 tsp baking powder

Cream sugar and butter. Add eggs, cranberries, walnuts, and sherry. Blend in flour and baking powder.

Form two loaves, approximately 1"x3"x16". Dough will be sticky. Bake at 375 for 20 minutes.

Cut each log into 3/4" diagonal slices; place flat side down on cookie sheet lined with Silpat liner or parchment. Bake for approximately 15 minutes or until lightly browned. Makes about 32 biscotti.