Farro with Portobello Mushrooms

I made this fabulous side dish to go with the Greek Chicken Stew.

Ingredients:

8 oz Portobello mushrooms
1 quart chicken stock or vegetable stock
1 ½ cups farro
2 tablespoons extra virgin olive oil
½ cup finely chopped onion
1 pound cremini mushrooms or wild mushrooms (or a mixture of the two), cleaned, trimmed and sliced
Salt to taste
2 large garlic cloves, green shoots removed, minced
2 teaspoons chopped fresh rosemary
½ cup dry white wine
Freshly ground pepper to taste
1 to 2 ounces Parmesan cheese, grated (1/4 to 1/2 cup)
¼ cup chopped parsley

Preparation:

Place the farro in a bowl, and pour on enough hot water to cover by an inch. Let soak while you prepare the remaining ingredients. Drain.
Place the dried mushrooms in a large Pyrex measuring cup or bowl, and pour in 2 cups boiling water. Let sit 30 minutes.
Drain the mushrooms through a strainer set over a bowl and lined with cheesecloth or a paper towel. Squeeze the mushrooms over the strainer, then rinse in several changes of water to remove grit. Chop coarsely if the pieces are large and set aside. Add the broth from the mushrooms to the stock. You should have 6 cups (add water if necessary). Place in a saucepan, and bring to a simmer. Season with salt to taste.

http://cooking.nytimes.com/recipes/1013008-farro-with-mushrooms

Greek Chicken Stew With Zucchini and Olives

Made this recipe from a post that Jackie made.

INGREDIENTS

• 2 tablespoons extra virgin olive oil
• 1 large red onion, chopped
• 2 to 4 garlic cloves (to taste), minced
•6 to 8 chicken legs and/or thighs,  skinned
• 2 tablespoons red wine vinegar
• 1 28-ounce can chopped tomatoes, with   juice, pulsed in a food processor
• ½ teaspoon cinnamon
• Salt and freshly ground pepper
• ½ teaspoon dried thyme, or 1 teaspoon fresh thyme leaves
• 1 small or 1/2 large cauliflower, cored, broken into florets, and sliced about 1/2 inch thick (I used thick cuts of zucchini)
• 12 kalamata olives (about 45 grams), rinsed, pitted and cut in half (optional)
• 1 to 2 tablespoons chopped flat-leaf parsley
• 1 to 2 ounces feta cheese, crumbled

PREPARATION

Heat 1 tablespoon of the oil over medium-high heat in a large, deep, heavy lidded skillet or casserole and brown the chicken, in batches if necessary, about 5 minutes on each side. Remove the pieces to a plate or bowl as they’re browned. Pour off the fat from the pan. Add the vinegar to the pan and scrape up all the bits from the bottom of the pan.

Add the remaining tablespoon of the olive oil to the pan, and turn the heat down to medium. Add the onion and a generous pinch of salt and cook, stirring often and scraping the bottom of the pan, until it begins to soften, about 5 minutes. Turn the heat to low, cover and let the onion cook for 10 minutes, stirring from time to time, until it is lightly browned and very soft.

Add the garlic and stir together for a minute or two more, until the garlic is fragrant, then add the tomatoes and their juice, the cinnamon, thyme, and salt and pepper to taste. Bring to a simmer and simmer 10 minutes, stirring from time to time, until the mixture is reduced slightly and fragrant.

Return the chicken pieces to the pot, along with any juices that have accumulated in the bowl. If necessary, add enough water to barely cover the chicken. Bring to a simmer, reduce the heat, cover and simmer 20 minutes.

Add the cauliflower and kalamata olives and simmer for another 20 minutes, or until the cauliflower is tender and the chicken is just about falling off the bone. Stir in the parsley, taste and adjust seasonings. Serve with grains, with the feta sprinkled on top if desired.

http://cooking.nytimes.com/recipes/12308-greek-chicken-stew-with-cauliflower-and-olives

Whole Wheat Pizza Sicilian Pizza

Thought I would surprise Mike with pizza tonight.   I had the dough rising at 17:20. At 19:30 we were eating this "delicious-ness."

Ingredients

 

·         1 teaspoon white sugar

·         1 1/2 cups warm water (110 degrees F/45 degrees C)

·         1 tablespoon active dry yeast

·         1 tablespoon olive oil

·         1 teaspoon salt

·         2 cups whole wheat flour

·         1 1/2 cups all-purpose flour

Directions

 

1.      In a large bowl, dissolve sugar in warm water. Sprinkle yeast over the top, and let stand for about 10 minutes, until foamy.

2.       

3.      Stir the olive oil and salt into the yeast mixture, then mix in the whole wheat flour and 1 cup of the all-purpose flour until dough starts to come together. Tip dough out onto a surface floured with the remaining all-purpose flour, and knead until all of the flour has been absorbed, and the ball of dough becomes smooth, about 10 minutes. Place dough in an oiled bowl, and turn to coat the surface. Cover loosely with a towel, and let stand in a warm place until doubled in size, about 1 hour.

4.       

5.      When the dough is doubled, tip the dough out onto a lightly floured surface, and divide into 2 pieces for 2 thin crust, or leave whole to make one thick crust. Form into a tight ball. Let rise for about 45 minutes, until doubled.

6.       

7.      Preheat the oven to 425 degrees F (220 degrees C). Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating the crust. When the circle has reached the desired size, place on a well-oiled pizza pan. Top pizza with your favorite toppings, such as sauce, cheese, meats, or vegetables.

8.       

9.      Bake for 16 to 20 minutes (depending on thickness) in the preheated oven, until the crust is crisp and golden at the edges, and cheese is melted on the top.

Zucchini Boats

Mike and I made this tonight.  The smells that were coming out of the kitchen were fantastic.

2 medium zucchini
1 small onion, chopped
1/2 cup chopped basil
1/4 cup chopped parsley
1 yellow pepper
2 tomatoes diced
1 pound fresh buffalo mozzarella chopped into cubes
2 garlic cloves chopped
1 cup of of the scooped zucchini meat, chopped
Salt and pepper to taste
Olive oil

Mix all that shit together!  Fill the boats and drizzle with olive oil.
Bake at 350°F

Mediterranean Farro Salad

I had this salad in Eataly.  I was so delicious I made it myself.
Adapted from:
http://www.gimmesomeoven.com/mediterranean-farro-salad-recipe

INGREDIENTS:

SALAD INGREDIENTS:

3 cups chicken or vegetable stock
1 cup uncooked farro, rinsed and drained
1 large hot house cucumber, seeded and finely-diced
2/3 cup finely-diced roasted red peppers
1/2 cup finely-diced sun-dried tomatoes
1/2 cup crumbled feta cheese
half of a small red onion, finely diced
1/4 cup finely-chopped fresh parsley
1/4 cup finely-chopped basil

Vinaigrette Ingredients:

3 Tablespoons olive oil
2 Tablespoon freshly-squeezed lemon juice1/4 teaspoon dried oregano
1/2 Teaspoon of Herbs de Provence
pinch of salt and pinch of black pepper

DIRECTIONS:

TO MAKE THE SALAD:

Stir together stock and farro in a medium saucepan, and cook according to package instructions until al dente. Remove from heat, and drain off any extra stock once the farro is cooked.  Let farro cool for at least 10 minutes.

Transfer farro to a large mixing bowl, and add in remaining ingredients, including the vinaigrette.  Toss until combined.

Lemon Chicken Piccata with Caprese Salad

This is a similar recipe to one I had made before.  Cook while it's cool outside!

Ingredients:

• 3 large skinless, boneless chicken breast halves - cut into 1/2-inch medallions
• salt and pepper to taste
• 1/2 cup whole wheat flour
• 1/4 cup olive oil 
• 1 clove garlic, minced
• 1 cup low sodium chicken broth
• 1/2 mushrooms, sliced 
• 1 onion, sliced 

 

          1/2 lemon, thinly sliced

• 1/4 cup fresh lemon juice
• 2 tablespoons capers, drained and rinsed
• 3 tablespoons butter
• 1/4 cup minced Italian (flat-leaf) Parsley
• 1/4 cup white wine 

      Directions:

1. Preheat oven to 200 degrees F (95 degrees C). Place a serving platter into the oven to warm.
2. Season the chicken breast pieces with salt and pepper and dredge them in flour. Shake off excess flour. Heat the vegetable oil in a skillet; pan-fry the chicken pieces until golden brown on both sides, about 3 minutes per side. Work in batches and do not crowd skillet, adding oil as needed . Place the chicken pieces onto the warmed platter in the oven. When finished with all the chicken, drain most of the oil from the skillet, leaving a thin coating on the surface of the pan.
3. Cook and stir the minced garlic, onions, and mushrooms in the skillet until fragrant, about 20 seconds. Pour in the chicken broth and wine. Scrape and dissolve any brown bits from the bottom of the skillet. Stir in the lemon slices and bring the mixture to a boil. Let cook, stirring occasionally, until the sauce reduces to about 2/3 cup, 5 to 8 minutes. Add the lemon juice and capers; simmer until the sauce is reduced and slightly thickened, about 5 minutes more. Drop the butter into the skillet and swirl it into the sauce by tilting the skillet until the butter is melted and incorporated. Add the parsley; remove from heat and set aside.
4. Arrange the chicken medallions on serving plates and spoon sauce over each portion to serve.

Focaccia from Puglia with Additions

The first chance I had to bake is today after being hot for 2 1/2 months.  Thought I'd focaccia.  This recipe comes from:
Savory Baking from the Mediterranean by Anissa Helou

2 1/4 teaspoons active dry yeast
2 cups unbleached all-purpose flour, plus extra for kneading and shaping
1 teaspoons sea salt
Extra-virgin olive oil

Dissolve the yeast in 1/2 cup warm water, and stir until creamy.

Combine the flour and salt in a large bowl, and make a well in the center.   Add the yeast and gradually add another  1/2 cup warm water and bring in the remaining flour as you go along. Knead briefly to make a rough ball of dough.

Dust a work surface with flour. Sprinkle the ball of dough with a little extra flour and knead for 2 to 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead for 2 to 3 minutes more, sprinkling with extra flour if the dough is sticky, until the dough is smooth and somewhat soft.  Shape into a ball.  Grease a bowl with a little bit of olive oil, place the dough in it.  Cover with plastic wrap let rise in a draft free place for 1 hour. 

Grease a 12-inch round pie plate with olive oil. Transfer the dough to the pie plate, and flatten and stretch the dough by hand to cover the bottom of the plate; the dough should be about 1/2 inch thick. Cover with a wet but not dripping kitchen towel and let rise in a warm, draft-free place for 45 minutes.  The dough should have doubled in volume.

Preheat the oven to 450°F.  Press with fingertips on the focaccia to make dimples all over. Brush lightly with olive oil. Bake for 15 to 20  minutes, until the focaccia is well risen and golden brown all over. Serve warm, or transfer to a wire rack to let cool and serve at room temperature.

I added sauted yellow pepper, red onions, mushrooms, tomato sauce, asiago cheese, sopressata, bufala mozzarella, salt, and pepper.