Quinoa with Asparagus, Portobello, and Feta

Olive and Rosemary Focaccia

it's a focaccia kinda day!

Olive and Rosemary Focaccia

for the dough:

1 package active dry yeast
3 1/3 cups flour
6 - 7 tbsp lemon juice
2 tbsp olive oil
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper

for the topping:

1/2 tbsp rosemary
olive oil
15 pitted kalamata olives
sea salt

Sicilian Focaccia (Sfincione)

Sicilian Focaccia (Sfincione)

for the dough:

1 package active dry yeast
3 1/3 cups flour
6 - 7 tbsp lemon juice
2 tbsp olive oil
1 cup Parmesan cheese
1/2 tsp salt
1/2 tsp black pepper

dissolve yeast in 1/2 - 1 cup of water.  mix all the above ingredients in.  i used a KitchenAid® mixer.  when the dough mix mixed remove it from the mixer and knead it out for 3 - 5 min.  let it rest for about 10 min. inverted.  transfer to a new floured bowl.  cover with plastic wrap in a dark warm place for 45 min.  after the 45 min, fold the dough and let it rise for another 45 min.  the dough should double in volume.

when ready, stretch out the dough in a rectangular olive oiled pan. let the dough rest for about 10 - 15 min.  make dimples on the focaccia.  put on the topping.

preheat the oven on 400F.

for the topping:

3 tbsp olive oil
1 finely chopped onion
14 oz of diced tomatoes
2 tbsp parsley
salt and pepper
6 oz caciocavallo cheese
2 tbsp fine breadcrumbs

Saute the vegetables...

 

first and second kneading:

after 45 min then fold the dough:

after 45 min, it's ready to stretch in the pan.  make dimples. 

*NOTE - I CUT THE DOUGH INTO THREE PARTS TO PUT IN THE FREEZER FOR FUTURE USE.  i used a  9' by 11' inch baking pan.

then top the dough with the cheese and then vegetables:

you have Focaccia.  ENJOY!

recipe courtesy of Anissa Helou - "Savory Baking from the Mediterranean".

Baked Penne With Cauliflower and Gruyere

Baked Penne With Cauliflower and Gruyere

from Williams - Somona "One Pot of the Day" by Kate McMillan

Thanks to Francie!

6 tablespoons unsalted butter
1/4 cup fine dry breadcrumb
3 tablespoons all-purpose flour
3 1/4 cups milk, heated
salt
white pepper
6 ounces gruyere cheese, shredded
1/4 cup grated parmesan cheese
1 lb Penne pasta
1 large head cauliflower, cut into florets

NOTE:  I made 1/2 recipe

In a small frying pan, melt 2 tablespoons butter over medium heat.

Add the bread crumbs and stir and toss to coat evenly; set aside.
  

In a heavy saucepan, melt the remaining butter over low heat.

Add the flour and cook, whisking, until a smooth paste forms, about 4 minutes.

Slowly whisk in the hot milk and cook, stirring often, until the sauce is smooth and thick enough to coat the back of a spoon, about 15 minutes.

Add 1/2 teaspoon salt and a few grindings of pepper.

Add the gruyere cheese and stir until melted, about 2 minutes.

Stir in the parmesan, remove from the heat, and cover to keep warm.
  

Preheat the oven at 350F; position a rack 8 inches from the heat source.

Bring a large pot of salted water to a rapid boil.

Add the pasta and cauliflower and stir well.

Cook, stirring occasionally, until the pasta is al dente, according to package directions.

Drain the pasta and cauliflower and return to the pot.

Add the cheese sauce and toss to coat evenly.

Adjust the seasoning with salt and pepper.

Transfer to a baking dish.

bake for 30 - 45 min.

then Sprinkle with buttered bread crumbs.

Broil until the surface is bubbling and golden, about 5 minutes, then serve.

the recipe has been adapted.

Poulet Provencal

Ingredients

• 1 pound tomatoes (3 to 4 medium), cut into wedges
• 1 large onion, cut into wedges, leaving root ends intact
• 1/2 cup drained brine-cured black olives, pitted if desired
• 4 large garlic cloves, sliced, plus 1 teaspoon minced
• 3 tablespoons olive oil, divided
• 2 teaspoons herbes de Provence, divided
• 1/2 teaspoon fennel seeds
• 2 chicken breasts cut up

Preparation

Preheat convection oven to 400°F or regular oven to 425°F with rack in middle.

Toss together tomatoes, onion, olives, sliced garlic, 2 tablespoons oil, 1 teaspoon herbes de Provence, fennel seeds, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a 13- by 9-inch or other 3-quart shallow baking dish. Push vegetables to sides of dish to make room for chicken.

Stir together minced garlic, 1 teaspoon salt, 1/2 teaspoon pepper, remaining teaspoon herbes de Provence, and remaining tablespoon olive oil.

Remove excess fat from chicken and pat dry, then rub inside and out with seasoning mixture. 

then put chicken in baking dish.

Roast until an instant-read thermometer inserted into thickest part of a thigh (do not touch bone) registers 170°F, about 1 hour in convection oven; 1 to 1 1/4 hours in regular oven.

Let chicken stand 10 minutes before carving. Serve with vegetables and pan juices.

Read More http://www.epicurious.com/recipes/food/views/Braised-Chicken-with-Tomatoes-and-Olives-em-Poulet-Provencal-em-241766#ixzz2iP9gLamy

Herbs de Provence

Herbs de Provence

Ingredients

2 tablespoons dried savory
2 tablespoons dried rosemary
2 tablespoons dried thyme
2 tablespoons dried oregano
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried fennel seed

Directions

In a small mixing bowl, combine all the ingredients together. Store in an air-tight container.

Read more at: http://www.foodnetwork.com/recipes/emeril-lagasse/herbs-de-provence-recipe/index.html?oc=linkback

Caraway Bread with Raisins

Caraway Bread with Raisins

this is an adapted recipe from food.com

1 (1/4 ounce) package dry yeast
3/4 cup warm water
2 tablespoons sugar 

1 tablespoon melted butter
2 tablespoons dill or 2 tablespoons caraway seeds
1 teaspoon salt
1/4 teaspoon baking soda
1 unbeaten egg

1 cup spelt flour

1 & 1/2 cups all-purpose flour

Directions:
Soften yeast in the warm water. Set aside. 

stir in sugar, butter, caraway seeds, salt, soda, and egg.
Add the yeast and mix well.
Add enough flour to make a stiff dough (not sticky). 

Let rise in a warm place until doubled. 

Punch down and shape into two loaves. 

Put loaves into two well-greased loaf pans and let rise again until doubled. 

Bake at 350 degrees for about 1 hour.

Read more: <a href="http://www.food.com/recipe/danish-dill-or-caraway-bread-233285?oc=linkback">http://www.food.com/recipe/danish-dill-or-caraway-bread-233285?oc=linkback</a>

Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

i recreated this recipe that we have often at the http://www.mountainviewdiner.com/

Crimini Mushrooms Stuffed with Spinach & Boursin Cheese

Crimini Mushrooms 
1 - 2 lbs Fresh Spinach
1 clove Garlic, Chopped
1 Shallot
1 tsp Red pepper
1 Box Boursin Cheese 
parsely
basil
1 Egg
¼ To ½ Cup food processed croutons .
salt
black pepper
Butter – For Sautéing the Spinach onions garlic
romano cheese - For Sprinkling

Melt Butter  In A Sauté Pan And Add A Small Amount Of The Garlic And cook For 30 Sec. The Add Spinach And Stir Around Till Just Wilted, Remove To A Colander To Drain. Repeat This Step Till All The Spinach Is Gone. Press Excess Liquid Out Of The Spinach Place In A Bowl And Chill For A Few Minutes.

Sauté Shallots garlic In Butter Till Softened 

Next Add The salt, red and black pepper, Boursin, Egg, basil, parsley, And croutonsTo The Slightly Warm Spinach, And Stir Till Well Incorporated. If It Looks To Loose To Stuff Into A Mushroom Cap Add More Panko. Let Mixture Sit For 10 Minutes, Then Stuff Mixture Into The Mushroom Caps, Arrange On A Sprayed Baking Sheet And Sprinkle With Grated Romano Cheese.

Bake At 350 Till Slightly Browned On Top, Serve Immediately. 

recipe adapted from: http://www.theclubatpointewest.com/default.aspx?p=.NET_ArticleView&qfilter=&tview=0&itemID=268464&chgs=&ssid=

  

Orecchiette with Pesto, Sauteed Zucchini, Onions, and Garlic

this  my own recipe.

Orecchiette with Pesto, Sauteed Zucchini, Onions, and Garlic

1 lb Orecchiette
1/2 cup pesto
1 large Zucchini cut into 1/4 in thick slices and cut the slices into quarters
1 onion diced
6 garlic cloves smashed
red pepper
salt
black pepper
olive oil
pine nuts and percorino romano cheese as a garish.

cook the pasta.

Sautee Zucchini, Onions, and Garlic in olive oil unitl it browns slightly.  when just about done, put red pepper, salt, and black pepper in.  mix the pesto with the sauce.  add the cooked pasta.

Bouillabaisse

this recipe was adapted from Bobby Flay's recipe.

Bouillabaisse

Ingredients

1/2 pound sea scallops
1/2 pound medium to large shrimp, shelled and de-veined

1/4 pound crabmeat
3/4 pound white pollock
1/2 pound tilapia
1/4 pound butter
4 ounces olive oil
4 garlic cloves, minced
1 onion, diced
1 carrot, diced
1/2 leek, diced
1/2 celery stalk, diced
Dry white wine
2 cups chicked stock
1 cup clam juice
2 tomatoes, peeled, seeded and chopped
1 small can tomato paste
20 threads of saffron
Fresh black pepper, to taste
2 small potatoes, peeled and diced
1/4 cup chervil, chopped

Directions

Preheat oven to 350 degrees.

Wash and clean the seafood. Cut white pollock into large pieces and place each type of seafood into individual baking pans.

Add the butter and olive oil to a large pot. Add garlic, onion, carrot, leek, and celery, and sweat until vegetables are soft. De-glaze the mixture with white wine and reduce the volume by half. Add cold water to the pot to cover the vegetables and heat mixture. Add the clam juice, chicken broth, chopped tomatoes, tomato paste, saffron threads, chervil, and freshly crushed black pepper to taste. Simmer for 90 minutes total and skim regularly. After 45 minutes add potatoes. After 90 minutes strain sauce, return potatoes and liquid to the pot and simmer until desired consistency. Correct seasoning to taste.

Cover each type of seafood in its individual baking pan with the sauce. Bake for 10 minutes. Add seafood and sauce from each pan to bowls. Serve immediately.

Read more at: http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/bouillabaisse-recipe/index.html?oc=linkback

"00" Pasta Dough

it's one year to this day i started my cooking blog.  i haven't made this for some time.  mike bought "00" flour at Auther Ave.  i was a present :-)

i served this with Fettuccini alla Taormina.  this recipe is posted on my blog.

Ingredients:

• 2 1/2 cups “00” flour, plus more as needed
• 1/4 tsp. fine sea salt
• 4 eggs, at room temperature
• 2 tsp. olive oil

Directions:

To make the dough with a food processor or Kitchen Aid® mixer, fit a food processor with the metal blade. Add all but 1/2 cup of the flour and the salt to the work bowl and pulse to mix. You will use the reserved 1/2 cup flour later to adjust the consistency of the dough.

Crack the eggs into a liquid measuring cup and remove any stray shells. Add the olive oil; there is no need to stir. Pour the eggs and oil into the work bowl. Process until the flour is evenly moistened and crumbly, about 10 seconds. Test the dough by pinching it; if it is very sticky, add more flour, 1 Tbs. at a time, processing until it is incorporated. After about 30 seconds total, the dough should come together in a loose ball and feel moist but not sticky.

Dust a clean work surface with flour. Remove the ball of dough from the food processor and place it in the center of the floured surface. Using your hands, flatten the dough into a disk.

For both methods: Using the heel of your hand, push the dough down and away from you, fold it in half back toward you, rotate a quarter turn and repeat the kneading motion. After about 10 minutes, the dough should be smooth and elastic.

Shape the dough into a ball, cover with an overturned bowl and let rest for 15 minutes before you roll it out. The gluten in the flour will relax, making the dough easier to roll. Do not let it rest longer or it will be too dry. Makes 1 lb. dough.

Adapted from Williams-Sonoma The Pasta Book, by Julia della Croce (Weldon Owen, 2010).

Fettuccini alla Taormina

this is my one year anniversary to my cooking blog.

Fettuccine alla Taormina

1 can of whole San Marzanno tomatoes, pureed 
1/2 lb. pancetta, cubed or sliced
1/2 cup shallots, minced
1/2 cup white wine
1 tbsp fresh chili minced, seeds removed
1 bunch flat leaf parsley, cut
3/4 cup Pecorino Romano cheese
salt and pepper
1 - 2 tsps of red pepper flakes 
1 lb. fresh fettuccine *in blog "00" Pasta Dough

in a large pot, add olive oil and pancetta.  stir until crisp.  add the shallots until golden.  add the white wine and reduce by 1/2.  add in the purred tomatoes, chili pepper, red pepper flakes and simmer for about 30 min.  add the pancetta, basil, parsley, and 3/4 of the pecorino, season with salt and pepper.

add the fettuccine.

Old-Fashioned Oliebollen

thanks to Kimberly we made this tonight.  It was delicious!

Old-Fashioned Oliebollen

• 1 tsp sugar
• 2 small packets of (instant) dry yeast
• 4 cups flour (400 g)
• 1/4 cup sugar (50 g)
• 2 eggs
• 2 cups milk (475 ml)
• 1 tsp salt
• 8 cups vegetable/sunflower oil (2 liters)
• Powdered sugar
• Ground cinnamon

Preparation:

In a small bowl, mix the teaspoon of sugar into 1/2 cup (120 ml) of hand-hot water. Sprinkle the yeast on top and allow to stand for 10 minutes (if the yeast doesn't bubble, discard and buy new yeast as it means the yeast is no longer active). Stir to combine. Mix together the flour and sugar in a large bowl and make a well in the middle. Add the eggs as well as the yeast mixture. Warm up milk in the microwave (it should be lukewarm). Add half of the milk to the well in the flour and mix until all ingredients are combined. Add the rest of the milk and whisk until smooth.
Cover the bowl with a damp dish towel and allow to rise in a warm area for about an hour. Once the dough has doubled, stir in the salt (and fruit, if using).
Heat the oil in a large, deep pan or in a deep fryer. To check whether the oil is at the right temperature, stand the handle of a wooden spoon in the oil. If little bubbles form around it, the oil is ready.
You will need two tablespoons to form and handle the dough, as well as a slotted spoon to remove the 'oliebollen' from the hot oil. Quickly dip the two tablespoons into the oil and form small balls of the dough with the oiled tablespoons, carefully scraping and dropping the dough into the hot oil. The 'oliebollen' will sink to the bottom of the pan and then pop right back up. You should be able to fry at least 6 'oliebollen' at a time, but don't crowd the pan (see Tips below). Fry until golden brown on both sides, carefully flipping when required. Drain on a tray lined with paper towels.
Sieve powdered sugar over the 'oliebollen' as well as a dusting of ground cinnamon, and serve warm.

Tips:

Don't store the uncooked dough for more than an hour or two (covered with a damp dish towel), because the yeast will remain active. Instead, make and fry the dough as needed.

If the fritters are uncooked on the inside, the oil is either too hot or too cold. The oil should not be hotter than 350 degrees F (180 degrees C). Oil that is too cold is the result of frying too many 'oliebollen' at one time.

Allow leftover 'oliebollen' to go stone cold and then store them in an airtight container at room temperature. They will keep for approximately two days.

Leftovers can be warmed in a preheated oven at 390 degrees F (200 degrees C) for 15 minutes or in the microwave on high (850 Watt) for 20 to 30 seconds.

Leftovers can also easily be frozen and will keep in the freezer for about 2 months. To eat, allow to defrost and then warm as above.

http://dutchfood.about.com/od/breadspastriescookies/r/Oliebollen.htm

Stracciatella Soup

it's one year today since i started my food blog.  i think that it is appropriate to make Italian food today.  my father and i went to Sorrento in 2008.  we had this dish and boy was it delicious.  it's easy too!

Stracciatella Soup

adapted recipe:  Recipe courtesy Giada de Laurentiis

6 cups reduced-sodium chicken broth
1/2 lb. anelletti (i added)
2 large eggs (i put in 3)
2 tablespoons freshly grated Parmesan (and Romano)
2 tablespoons chopped flat-leaf parsley
2 tablepoons chopped fresh basil leaves
1 cup lightly packed spinach leaves, cut in thin strips
Salt and freshly ground black pepper

Bring the broth to a boil in a large saucepan over medium-high heat and put the anelletti in. cook until the anelletti is al dente.  In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.

Ladle the soup into bowls and serve.

adapted from GRead more at: http://www.foodnetwork.com/food/cda/recipe_print/0,1946,FOOD_9936_36138_RECIPE-PRINT-FULL-PAGE-FORMATTER,00.html?oc=linkback