Focaccia

8 years ago From The Kitchen

Herb, Olive and onion Focaccia

I’ll admit, this recipe is quite long, but don’t be daunted, it will take you through each step thoroughly.  This recipe comes from one of my old Food and Wine magazines.  I love to make this on one of those ‘stay at home’ days, when I can just relax and cook.  You’ll be amazed by the results!

Makes a 17 x 13″ Focaccia

3 tbsp. extra virgin olive oil, plus more for brushing

1 cup (packed) minced yellow onion

2 medium garlic cloves, minced

1/4 cup finely chopped fresh basil

1 tbsp. minced fresh thyme

2 tsp. minced fresh rosemary

Freshly ground pepper

1 1/2 cup lukewarm water (105 – 115 degrees)

1 cup lukewarm milk (105 – 115 degrees)

1 scant tablespoon salt

2 tsp. plus a pinch of sugar

1 1/4 ounce envelope active dry yeast

About 6 1/2 cups flour

Cornmeal for dusting

Coarse salt, for sprinkling

1/4 cup ice water

Topping:

1/4 cup extra virgin olive oil

1 large medium yellow onion, cut into thin wedges and separated into strips (3 cups)

2 large garlic cloves, thinly sliced

1 tbsp. finely chopped mixed fresh herbs (I use Herbs de Provence)

Coarse salt and freshly ground pepper

12-15 oil cured olives, pitted and halved

Herb, Olive and onion Focaccia

Heat the olive oil in a medium skillet over moderate heat. Stir in the onion and garlic, reduce the heat and cook until softened and fragrant, about 3 minutes. Add the herbs and a generous amount of peppeer and cook for one minute. Transfer the mixture to a large bowl. Stir in 1 cup of the water, then the milk, salt and 2 teaspoons sugar.

In a small bowl, dissolve the yeast and the pinch of sugar in the remaining 1/2 cup lukewarm water until creamy and starting to bubble. Add to the onion mixture. Stir in the flour, 1 cup at a time, just until the dough becomes too stiff to stir. Turn out the dough onto a lightly floured work surface. With the help of a dough scraper, knead in only as much additional flour as necessary to keep the dough from sticking. Knead the dough until smooth, supple and elastic, about 5 minutes. *This process can also be done in a Kitchen Aid mixer with the dough hook attached.

Generously grease a clean large bowl with olive oil. Transfer the dough to the bowl and turn once to coat with oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm draft free spot until doubled in bulk, about 2 hours.

Punch down the dough. Re-cover the bowl and let the dough rise again until doubled, about 1 hour.

Brush olive oil over the bottom and sides of a 17 x 13 x 1″ black steel or heavy aluminum baking sheet. Sprinkle cornmeal on the pan then tap out excess.

Punch down the dough and turn in out onto a cornmeal dusted work surface. Turn the dough over and over to coat lightly with cornmeal and shape into a rough rectangle. Lift the dough and place in the prepared pan. Gently pull, push and pat the dough so it fills the baking sheet. Let the dough rise uncovered in a draft free spot until billowy, 45 minutes to one hour.

Meanwhile make the topping – Heat a large, deep skillet over moderate heat. Add the oil and onions, reduce to low and cook until the onions are slightly softened. Add the garlic and cook until softened but not brown. Add the mixed herbs, season with coarse salt and pepper and cook for one minute. Set aside to cool.

When the dough has become billowy, spread the onion topping over the dough, leaving a 1-inch border. Make many indentations through the topping with your fingers. Arrange the olive halves decoratively on the dough and sprinkle coarse salt evenly all over the top.

Preheat the oven to 450F and position a rack in the bottom third. Place the baking sheet in the oven, toss the ice water on the oven floor and bake the focaccia for about 30 minutes until the edges are crisp and a deep golden color. Using a long metal spatula, slide the focaccia onto a large rack to cool.  Cut into pieces with a serrated knife. Enjoy!

My Mothers’ Favorite Linzer Torte

8 years ago From The Kitchen

This recipe has truly become a family favorite. My parents are both from Holland.  Christmas in Europe is celebrated so very differently than in the U.S.  It is more subdued and religious, and very little emphasis on gifts.  I started making this recipe from a cookbook my mother bought back when I was just a pre-teener (Central European Cooking/ 1973).  My mother wasn’t a big baker, so when I started making this torte she was completely sold on it,  so I started making this every Christmas season.  Results?  A complete family and friend favorite!  The recipe is so very true to it’s roots, I urge you to try this one, it will not disappoint. Plus, it always reminds my mother of her youth celebrating Christmas in Holland – priceless!

Linzer Torte

For the dough:

1 cup unsalted butter, room temperature

1 2/3 cups flour

1/2 cup sugar

1/2 cup finely ground almonds

1/2 cup unseasoned breadcrumbs

2 tsp. ground cinnamon

1 tsp. finely ground cloves

1 tbsp. rum

1 egg

1/4 tsp. salt

Filling:

1 cup almond pie filling

1 cup raspberry preserves

1 egg, lightly beaten

Combine all the ingredients for the dough in a food processor – mix until a smooth dough.  Chill the dough somewhat.  Spray a 9 inch springform pan lightly with non-stick cooking spray.  Split the dough in half, (return the rest to chill) and spread the lightly chilled dough with the back of a spatula to cover the bottom and up the sides approx. 3/4 inch.

Spread the almond filling to cover the bottom, then top with the raspberry preserves.

Take the remaining chilled dough (it will be firm).  Divide the dough into small amounts and roll into log like sections. The dough may break and will be sticky.  Lay the sections on the preserves lightly and criss-cross into a lattice-like pattern.  Smooth lightly with a knive.  Bake in a preheated 350 degree oven for one hour, brushing with the beaten egg several times towards the end of baking time.  Cool completely before removing from pan.

*This cake can be made several days ahead, just wrap tightly and keep in a cool location.

 

Gingerbread Cookie Dough Truffles

8 years ago From The Kitchen

I found this recipe on a site called “love and olive oil”. I’ve tried them and can honestly say they are delicious and a new and different alternative to gingerbread cookies.

Yield: about 30 truffles

Total Time: 2 hours

Ingredients:

  • 1/4 cup unsalted butter, room temperature
  • 1/4 cup unsulphered molasses
  • 1/2 cup brown sugar, packed
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 1/2 teaspoon ground allspice
  • 3/4 teaspoon ground cinnamon
  • 1 1/4 teaspoons ground ginger
  • 1/4 teaspoon salt
  • 8 ounces white-chocolate candy coating

Directions:

  1. In a large bowl, beat butter, molasses, and sugar with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Mix in vanilla. Stir in flour, spices, and salt and mix on low speed (or by hand) until incorporated. If for some reason your dough is crumbly at this point, simply add milk or cream, 1 tablespoon at a time, until it comes together. Cover and chill dough for 30 minutes or until firm enough to handle.
  2. Form dough into 1-inch balls and arrange them on baking sheets lined with parchment paper. Place sheets in the freezer for at least 15 minutes. Meanwhile, melt candy coating in a double boiler or microwave according to package directions, being careful not to overheat it. Using a fork or dipping tool, dip truffles one at a time in candy coating to cover. Tap fork on the edge of the bowl to shake off excess coating, and return truffles to baking sheets. Quickly top with decorative sprinkles or edible glitter (if desired), before coating sets. Truffles will keep, refrigerated in an airtight container, for up to 5 days

 

Rosemary-Pepper Beef Rib Roast with Porcini Jus

8 years ago From The Kitchen

This delicious recipe is from Food and Wine Magazine.  It is truly delicious and very traditional for the Christmas table.

INGREDIENTS

  • 1/4 cup coarsely chopped fresh rosemary
  • 3 tablespoons fresh coarsely ground black pepper, plus more for seasoning
  • 3 tablespoons vegetable oil
  • One 6-rib standing beef rib roast (14 to 15 pounds), 1/2-inch fat cap left on the meat
  • Salt
  • 3 tablespoons unsalted butter
  • 1 medium shallot, very finely chopped
  • 2 large garlic cloves, thinly sliced
  • 1/4 cup dry red wine
  • 1 quart beef stock or broth
  • 1/4 cup sherry vinegar
  • 4 thyme sprigs
  • 1 ounce dried porcini (1 cup), ground to a powder in a spice grinder or blender

BUY INGREDIENTS

HOW TO MAKE THIS RECIPE

  1. In a small bowl, combine the rosemary with the 3 tablespoons of black pepper and the vegetable oil and rub all over the roast. Cover and refrigerate overnight.
  2. Put a large roasting pan in the middle of the oven and preheat to 375°. Let the rib roast stand at room temperature for 30 minutes.
  3. Season the roast with salt and put it in the hot roasting pan, fat side down. Roast for 30 minutes. Turn the roast over and cook at 350° for about 3 hours, rotating the pan 2 or 3 times. The roast is done when an instant-read thermometer inserted in the thickest part of the meat registers 130° for medium-rare. Transfer the roast to a carving board to rest for at least 20 minutes.
  4. Meanwhile, in a saucepan, melt the butter. Add the shallot and garlic and cook over moderate heat until lightly browned, 5 minutes. Add the wine and boil for 2 minutes. Add the stock, vinegar and thyme and bring to a boil. Simmer over moderate heat until reduced to 2 1/2 cups, about 20 minutes. Strain the sauce and return it to the saucepan. Whisk in the porcini powder and simmer for 1 minute. Cover, remove from the heat and let stand for 5 minutes. Season with salt and pepper. Carve the roast and serve with the porcini jus.

MAKE AHEAD

The porcini jus can be refrigerated overnight. Reheat gently.

Holiday Biscotti

8 years ago From The Kitchen

This is one of my go-to recipes at the holiday season. The name ‘red and green’ really pertains to the red dried cranberries and the green pistachios. Sure they’d be good anytime of year, but with the colored white chocolate – I like to keep them special to Christmas!

2 1/4 Cup flour

1 1/2 tsp. baking powder

1/2 tsp. salt

1/3 Cup unsalted butter – bring to room temperature

3/4 Cup sugar

2 eggs

1 tsp. vanilla extract

1 Cup dried cranberries

3/4 Cup shelled pistachio nuts

Approx. 6 oz. each red and green white chocolate disks

Preheat oven to 325F.  Prepare two cookie baking sheets by lining with parchment paper.

Combine the flour, baking powder and salt, set aside.  Cream together the butter and sugar until fluffy.  Add the eggs one at a time, beat well.  Mix in the vanilla.  Add the flour mixture to the butter mixture and mix until just blended.  Stir in the cranberries and nuts.  Turn the dough out onto a lightly flour coated surface.  Divide in half.  Roll each half into a log approx. 1 1/2 inches wide by approx. 15 inches long. Place both onto one of the baking sheets a few inches apart.  Pat down very lightly to form a “slightly flattened” log.  Bake until lightly firm to the touch, approx. 25 minutes.  Remove from oven and allow to cool slightly.

Place the logs one at a time on a cutting board and using a serrated knife with a light sawing motion, cut into 1/2 inch thick diagonal slices.  Lay the slices on their sides in a single layer on the prepared baking sheet.  Bake until slightly golden on top – about 5-7 minutes, turn over and repeat with other side.  Remove from oven and allow to cool completely.

Melt the chocolate disks either over a double boiler or in the microwave.  IMPORTANT!  Melt very slowly.  If using the microwave, use the absolute lowest power setting (ie: defrost) and cook at 1 minute intervals, stirring between each minute.   Chocolate is ready when it is smooth and stirs easily and silky.

Line a counter or other work surface with wax paper.  Working quickly, dip one end of each biscotti in the chocolate, allow the excess to drip off, if the chocolate begins to ‘thicken’, just return to microwave and warm up – again – very low and slow.  Place on the wax paper and allow to cool.  The biscotti will release easily once the chocolate is hardened.  Place in a dry container between wax paper.   Makes about 3 dozen.

Apple Fritters

8 years ago From The Kitchen

The absolute taste of fall – the apple fritter.  These are the ring variety, as opposed to the fritter that incorporates chopped apple pieces such as you would find in the doughnut variety.  Our local apple orchards serve these and they are decadent for sure.  They are best served right out of the fryer, covered in cinnamon sugar.  Be sure to have hungry customers at the ready!

1 egg

2/3 cup milk

1 tsp. vegetable oil

1 cup flour

2 tbsp. sugar

1 tsp baking powder

dash of salt

6 large apples, peeled cored and sliced into 1/2″ thick slices

vegetable oil for fryer

1/2 cup sugar

1 tsp. ground cinnamon

Using a deep-fat fryer, fill with recommended amount of oil, set the heat to 375F.  Combine the sugar and cinnamon in a shallow bowl and set aside.

Beat together egg, milk and 1 tsp. vegetable oil.  Stir in flour, sugar, baking powder and salt, stir until smooth.  Dip a few apple rings into the batter at a time, then gently drop into the fryer, again, a few at a time.  Fry until golden, drain on paper towels.  Toss into the cinnamon sugar to coat.  Serve warm.

Dads Cook – Stuffed Cabbage Rolls!

8 years ago From The Kitchen

Whether you call them ‘Pigs in a Blanket’ or ‘Stuffed Cabbage Rolls’ the same is true that admittedly, these can be pretty labor intensive, but if you have a cold day outside and are hunkered in for the afternoon, pull out the pots and pans because this is a great way to prepare some meals to freeze and enjoy one that day as well.

The ingredients to this dish are pretty simple, just increase amounts if you are preparing several pans for freezing.

One head of cabbage – remove tough outer few leaves

1 1/2 cups white rice (uncooked)

4 pounds ground beef

1 large onion, chopped

1/2 green pepper, finely chopped

1/2 yellow pepper, finely chopped

2 cloves garlic, minced

1 6 oz. can tomato paste

1 tbsp. cumin

1/2 tbsp. paprika

salt and pepper

1 jar of your favorite marinara sauce

Cook the rice according to the directions and set aside. Cut the core deeply out of the head of cabbage.  Place in a large pot and fill with water.  Bring to a boil.  Meanwhile, sauté the onions, add the meat and brown completely.  Add the peppers and garlic and cook until the peppers are completely softened.  Stir in the tomato paste and seasonings.  Cook thoroughly, remove from the heat and stir in the cooked rice mixing well, set aside.  As the cabbage cooks, the outer leaves will gradually peel off.  Gently lift them with tongs and put aside.  Place the cabbage back into the boiling water and continue to cook, removing the outer leaves as they cook.  As the cabbage gets smaller you may need to score the bottoms of the leaves near the core in order to remove them, they should easily peel off.  Continue this until you have used almost the entire head of cabbage, there should only be a small grapefruit-sized piece left that is usually too difficult to get apart – set that aside.  Take one of the cabbage leaves and place about scant 1 cup of the meat filling in the center of the leaf, fold the sides in and roll up.  Place in a prepared ‘lasagna style’ baking dish.  Place the rolls in a single layer, they can be packed firmly together.  Spread about 1/2 jar marinara sauce on the rolls and cover with foil.  Bake in a preheated 350F oven for 40 minutes, remove the foil and continue to bake another 15 – 20 minutes.  Serve with a fresh loaf of crusty bread and an extra dish of warmed sauce to spoon on if desired.  Enjoy!

*If you are going to freeze the cabbage rolls, do not add the pasta sauce.  When you remove them from the freezer to cook, add the sauce at that point

Dads Cook – Lasagna!

9 years ago From The Kitchen

Now that the cold fall days are upon us – not to mention football season.  It’s back to the ‘Dads Cook’ entries.  My husband loves to cook things that take all afternoon while watching the games on TV and as long as he’s cooking one lasagna, he makes 2 or 3 to freeze for later.  I think everyone has a recipe for lasagna, so I haven’t posted one here, but probably in the future I’ll be posting our recipe.  The pictures below are meant to inspire – and get your hungry on.

Pumpkin Molasses Cookies

9 years ago From The Kitchen

I came upon this recipe the other day – from Nestle!  If you can’t find ‘pumpkin spice’ morsels, I would substitute butterscotch morsels, or just eliminate completely.  The pumpkin in this recipe makes the cookies moist and very hard to resist!

2 1/3 cups flour

2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

1/4 tsp ground ginger

1 1/3 cup sugar – divided

1 stick butter, softened

1/2 cup 100% pure pumpkin

1/4 cup molasses

1 large egg

1 tsp vanilla extract

1 2/3 cups Nestle toll house pumpkin spice morsels

Preheat oven to 350F.  Lightly grease cookie sheets.  Combine flour, baking soda, salt, cinnamon and ginger in a medium bowl.  Beat 1 cup sugar and butter until creamy.  Add pumpkin, molasses, egg and vanilla.  Mix until well combined.  Gradually beat in flour mixture.  Stir in morsels.  Refrigerate dough for one hour.   Shape tablespoons of dough into balls and roll in remaining 1/3 cup sugar until coated.  Place 2″ apart on baking sheets.  Bake 11 – 13 minutes until cookies are set at the edges.  Cool slightly before removing to a wire rack to cool completely.