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>