Focaccia Bread

I’m really getting into the bread making thing.  Bread making is good for the soul, or at least it is for mine.  I made this Focaccia bread last night to go with our spaghetti and meatballs and it was very good.  I didn’t put cheese on top but I think I might next time.

Ingredients

• 1 3/4 cups warm water
• 1 package active dry yeast
• 1 tablespoon sugar
• 5 cups all-purpose flour, plus additional for kneading
• 1 tablespoon kosher salt, plus coarse sea salt, for top
• 1/2 cup plus 1/3 cup extra-virgin olive oil, divided
• garlic powder and herbs for top,  if desired
• parmesan cheese for top, if desired

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In a large bowl, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture until it forms a dough. Once the dough has come together,  turn it out onto a lightly floured surface knead for 5 or so until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the bowl lightly with olive oil and return the dough to the bowl and turn to cover all sides. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/3 cup olive oil. This sounds like a lot of olive oil but this is why Focaccia bread is so delicious.

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. Make sure that you make the wholes or your bread will be smooth.  Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and whatever herbs you are using and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 20 to 25 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Balsamic Glazed Salmon

This is simple, quick and delicious and is going in the recipe file to use again. 

Ingredients

• salmon fillets
• 4 cloves garlic, minced
• 1 tablespoon white wine
• 2 tablespoon honey
• 1/3 cup balsamic vinegar
• 4 teaspoons Dijon mustard
• salt and pepper to taste
• 1 tablespoon chopped fresh oregano or 1/2 tsp dried

Directions

Preheat oven to 400 degrees. Line a baking sheet with aluminum foil, and spray with non-stick cooking spray.

Coat a small saucepan with non-stick cooking spray. Over medium heat, cook and stir garlic until soft, about 2 minutes. Mix in white wine, honey, balsamic vinegar, mustard,  salt and pepper and oregano. Simmer, uncovered, for about 3 minutes, or until slightly thickened.

Arrange salmon fillets on foil-lined baking sheet. Brush fillets with balsamic glaze.  Bake in preheated oven for 10 to 14 minutes, or until flesh flakes easily with a fork. Brush fillets with remaining glaze before serving.

Mema’s Mac and Cheese

This is the easy version of mac and cheese and the kind I usually make.  I’m posting this for my girls just in case they ever decide to cook.  You just never know, stranger things have happened!

Ingredients: 

• large elbow macaroni
• american cheese (the good kind, not the cheap kind)
• butter
• heavy cream or canned Pet milk
• salt and pepper

Directions:

Cook macaroni as directed on package, drain and place back in hot pot.  Place pot on low burner and add  a few tbsp butter and the milk and cheese, salt and pepper.  Heat until cheese is melted.

That’s it!

Quick Hamburger Stroganoff

Ingredients:

• 2 tablespoons butter, margarine,or vegetable oil
• 1 medium onion, chopped
• 1/2 pound fresh mushrooms, sliced
• 1 pound lean ground beef
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons flour
• 1 1/2 cup beef broth
• 1/2 cup sour cream
• 2 tablespoons parsley
• Hot cooked noodles

Directions:

In large skillet, heat butter. Add onion and cook over med heat, stirring often, until softened, about 3 min. Add mushrooms and cook until mushrooms have given off their liquid and are lightly browned, about 5 min. Add beef and cook, stirring often to break up meat; until loses its pink color, about 5 min. Add Worcestershire, salt and pepper. Stir in flour and cook, stirring often, 1 min. Stir in broth and bring to a simmer and cook until thickened, about 1 min.
Remove from heat and stir in sour cream. Return skillet to med. heat and cook, stirring constantly, just to warm sour cream through, about 30 seconds. Sprinkle with parsley and serve immediately over hot noodles.

Autumn is Heaven on Earth

Autumn is my favorite time of the year here in North Texas.  Cooler temperatures, the State Fair of Texas, Big Tex and corny dogs, jeans and boots, campfires, pumpkins, cinnamon candles, open windows and colorful foliage.  It's heaven on earth.

What's your favorite things about fall?

Gus Cleans the Kitchen

This could be a problem.  He is 4 months and 2 days old today.  I guess when he gets bigger we’ll have him clean the ceiling fans!

Smokey Chicken Ragu

Ingredients

• 12 oz penne rigate or other short cut pasta 
• 2 tablespoons extra-virgin olive oil
• 2 – 3 cloves garlic, chopped finely
• 5 slices bacon, chopped
• 1 1/2 pound chicken thighs, chopped into small bite-sized pieces
• 1 medium to large onion, chopped
• 1 carrot, peeled
• 1 sprig fresh rosemary, leaves stripped and finely chopped
• 1 bay leaf
• pinch red pepper flakes
• Salt and pepper
• 1/2 cup Marsala or any wine 
• 1 (28-ounce) can tomatoes (recommended: San Marzano)
• 2 tbsp tomato paste
• 2 cups Italian 5 cheese blend
• 1 cup parmesan cheese

Directions

Bring a large pot of salted water to a boil, add the pasta and cook to al dente, drain and keep warm.
Heat oven to 350 degrees F.
Heat 2 tablespoons olive oil, over medium-high heat. Brown the bacon 3 to 4 minutes then add chicken and brown evenly 5 to 6 minutes. Add the onions to the chicken. Grate the carrot and stir in with the rosemary, bay, red pepper flake and a couple of cloves of garlic. Season with salt and pepper and cook until vegetables are soft.
Add the wine to chicken and vegetables, stir and reduce a minute then add tomato paste and  tomatoes and crush with wooden spoon. Simmer for at least 30 minutes to thicken and combine flavors.
Toss the pasta with the chicken ragu and cheeses, reserving some for top.   Bake in oven until cheese melts and sauce is bubbly hot.