You are going to love this … soft, chewy, and the best focaccia you could possible imagine. Can’t you just smell it from the photo? Yum.
2 1/2 tsp active dry yeast (or 1 pack)
2 tsp honey
2 1/2 cups lukewarm water
1 tbsp kosher salt
5 cups all purpose flour
6 tbsp extra virgin olive oil – divided
4 tbsp butter
flaky sea salt
2-4 garlic cloves
Whisk 1¼-oz. envelope active dry yeast (about 2¼ tsp.), 2 tsp. honey, and 2½ cups lukewarm water in a medium bowl and let sit 5 minutes (it should foam or at least get creamy; if it doesn’t your yeast is dead and you should start again—check the expiration date!).
Add 5 cups (625 g) all-purpose flour and 1 Tbsp. kosher salt and mix with a rubber spatula until a shaggy dough forms and no dry streaks remain.
Pour 4 Tbsp. extra-virgin olive oil into a big bowl that will fit in your refrigerator. This puppy is going to rise! Transfer dough to bowl and turn to coat in oil. Cover with a silicone lid or plastic wrap and chill until dough is doubled in size (it should look very bubbly and alive), at least 8 hours and up to 1 day. If you’re in a rush, you can also let it rise at room temperature until doubled in size, 3–4 hours.
Generously butter a 13×9″ baking pan, for thicker focaccia that’s perfect for sandwiches, or an 18×13″ rimmed baking sheet, for focaccia that’s thinner, crispier, and great for snacking. The butter may seem superfluous, but it’ll ensure that your focaccia doesn’t stick. Pour 1 Tbsp. extra-virgin olive oil into center of pan. Keeping the dough in the bowl and using a fork in each hand, gather up edges of dough farthest from you and lift up and over into center of bowl. Give the bowl a quarter turn and repeat process. Do this 2 more times; you want to deflate dough while you form it into a rough ball.
Transfer dough to prepared pan. Pour any oil left in bowl over and turn dough to coat it in oil. Let rise, uncovered, in a dry, warm spot (like near a radiator or on top of the fridge or a preheating oven) until doubled in size, at least 1½ hours and up to 4 hours.
Place a rack in middle of oven; preheat to 450°. To see if the dough is ready, poke it with your finger. It should spring back slowly, leaving a small visible indentation. If it springs back quickly, the dough isn’t ready. (If at this point the dough is ready to bake but you aren’t, you can chill it up to 1 hour.) Lightly oil your hands. If using a rimmed baking sheet, gently stretch out dough to fill (you probably won’t need to do this if using a baking pan). Dimple focaccia all over with your fingers, like you’re aggressively playing the piano, creating very deep depressions in the dough (reach your fingers all the way to the bottom of the pan). Drizzle with remaining 1 Tbsp. extra-virgin olive oil and sprinkle with flaky sea salt. Bake focaccia until puffed and golden brown all over, 20–30 minutes.
Rising with bits of oil throughout, this little fella has filled the bowl!
It’s pretty darn cold outside today, but this is sitting with the sun streaming in the window and the radiator near …. it rose beautifully.
Just look, 2 hours later it is fluffy and puffed right to the brim.
This is the part where you could get as interesting as you like …. add olives, or rosemary, or little tomato slices ….
I stopped before this last step, just because I wasn’t sure the 12, 9 & 6 year olds at the table wanted the garlic …. but next time!!!
Hold off on this last step until you’re ready to serve the focaccia: Melt 4 Tbsp. unsalted butter in a small saucepan over medium heat. Remove from heat. Peel and grate in 2–4 garlic cloves with a Microplane (use 2 cloves if you’re garlic-shy or up to 4 if you love it). Return to medium heat and cook, stirring often, until garlic is just lightly toasted, 30–45 seconds. (Or, if you prefer raw garlic to toasted garlic, you can grate the garlic into the hot butter, off heat, then brush right away.)
Brush garlic-butter all over focaccia and slice into squares or rectangles.
Too much time on my hands …. the Covid- 19 Coronavirus has us all hunkered down in our homes …. look what happens when you can’t go anywhere …
I was afraid how things would look after baking, but it’s pretty good!
I’ve reposted this from Bon Appetit “Basically” as part of their baking series, it is amazing!!!
Today’s version included potato slices, onions, carrots, cauliflower and zucchini.
Have you ever noticed those bowls of pickled vegetables at every taco stand you’ve been to in Mexico? They are easy to make at home, fantastic to have in the fridge and add a flavourful zip to any side dish (or pizza!). This recipe is perfect, feel free to use whatever vegetables you have on hand ….. I’d skip broccoli though as I have found that it doesn’t keep either it’s bright colour or crunch.
1Tablespoonsalt (Kosher or sea salt)
1/2teaspoonoregano(use Mexican if you have it)
Give the jalapenos a rinse and then cut into 1/4 inch slices.
Peel the carrots and cut into 1/4 inch slices
Peel and quarter the onion, chopping into thin slices
Peel and roughly chop the garlic
Heat a dollop of oil in a medium sized sauce pan on medium-high heat
Saute the onion and garlic for a few minutes
Add the jalapenos, carrots and the spices: ½ teaspoon oregano, ½ teaspoon cumin seeds, 8-10 black peppercorns, 1 bay leaf.
Briefly saute and then add 1.5 cups white vinegar, 1 cup water, and 1 Tablespoon sea salt
Bring to a boil and then reduce heat to a simmer
Simmer for 10-15 minutes or until the jalapenos turn army green
Fill each jar with the veggies and top with the brine
Store in an airtight container in the fridge
The jalapenos and carrots will have most of their flavor after a few hours of resting in the brine
I’ve tried a few recipes now from a blog …. “Mexican please”, and they are all great! This is no exception. I don’t use quite that many jalapeños (usually 2-3 large ones) and I also put in whatever vegetables I have on hand, cauliflower, zucchini, radish etc. Just make sure to not overcook the more delicate vegetables. For items like cauliflower and zucchini I only add them to the cooking liquid for a couple of minutes. Be mindful of the amount of liquid you have and make sure you have enough to cover the vegetables once you get them into your pickling jars. It is okay to top up with a bit more vinegar or water if need be.
1 (28-ounce) can whole peeled tomatoes, drained and crushed by hand
1/2 teaspoon crushed red pepper
2 cups chicken stock or lower-sodium chicken broth, divided
2 pounds baby Yukon Gold potatoes, halved
2 pounds Manila clams or cockles, scrubbed
Chopped fresh cilantro, for garnish
Lemon wedges and crusty bread, for serving
How to Make It
Season pork all over with 1 1/4 teaspoons salt and 1/2 teaspoon black pepper, and place in a large ziplock plastic bag. Smash 3 garlic cloves, and add to bag with wine, bay leaves, and Pimentón. Seal and refrigerate 8 hours or overnight.
Preheat oven to 350°F. Remove pork from marinade, and pat dry. Remove and discard garlic and bay leaves; reserve remaining marinade. Heat 1 1/2 teaspoons oil in a large Dutch oven over medium-high. Add half of pork, and cook, stirring once or twice, until lightly browned, about 5 minutes. Transfer pork to a plate. Repeat with remaining half of pork. Chop remaining 3 garlic cloves, and add to Dutch oven with onion and remaining 1 1/2 teaspoons oil; cook, stirring often, until golden, about 6 minutes. Stir in crushed tomatoes, red pepper, and reserved marinade
Bring to a boil; reduce heat to medium-low, and simmer, stirring often, 3 minutes. Return cooked pork to Dutch oven; stir in 1 cup stock until pork is mostly submerged. Cover and bake in preheated oven until pork is fork-tender, 1 hour and 30 minutes to 2 hours.
Stir in potatoes and remaining 1 cup stock. Cover and bake until potatoes are tender, about 30 minutes.
Transfer Dutch oven to stovetop over high, and add clams. Cover and cook until clams open, 3 to 5 minutes. (Remove and discard any unopened clams.) Season with remaining 1 1/2 teaspoons salt and remaining 1/4 teaspoon black pepper. Garnish with cilantro. Serve with lemon wedges and crusty bread.
My “no knead” bread was a gift with this stew, the perfect combo!
Pork may be prepared through step 3 and refrigerated overnight. Reheat before proceeding with step 4.
Robust Portuguese red.
If you should be lucky enough, you will have friends with an amazing bonfire pit to sit around and enjoy your stew, dunking the crusty bread and sipping your beverage of choice.
I spotted this recipe just as we finished making our own Paprika – grilling or smoking, then drying a variety of peppers before grinding them up to enjoy all winter. This was featured in Food and Wine Magazine, and I’ve copied it exactly as written. On this particular day we were eating it the same day, so I had to skip the lengthy marinade, and just carried on as it is written, stirring the onions and garlic together after browning the pork. Everything went into the oven and it wasn’t long before the most magical aroma was filling the house. We then carted it off, with the bread, to enjoy at our friend’s house with a bonfire.
Smooth, creamy and absolutely delicious – this will make you crave a salad.
We used to love going to a small restaurant in Mexico City, no name on the building and just a few wooden chairs and tables on the sidewalk … but oh … the food! For 99 pesos we received an amazing set menu with four courses and it was always fantastic. The chef moved on … (we spotted him at another place finally). If I could remember the name of his new spot I’d definitely give you a recommendation to try it! Anyhow … what was I saying … oh of course … this is a salad dressing recipe. He made this incredible creamy cucumber salad dressing that was divine. I asked him the recipe and he gave me the basic idea but claimed the key was the sea salt he used. We walked miles looking for the store he told us to go to, without success. Eventually, on another trip we found the salt (from Cuyutlan), and have continued to pick it up every time we go to Mexico City! I’ve finally hit the right ingredients here and this is delicious.
1 cup chopped cucumber
3/4 cup plain greek yogurt
1 tbsp mayonnaise
1 tbsp freshly squeezed lemon juice
handful of fresh herbs (I used basil, parsley and oregano)
1 garlic scape
1 tsp sea salt
1/4 tsp white pepper
Roughly chop the herbs and cucumber and place in blender, then add the rest of the ingredients. Give it a really good whiz until smooth and creamy. Depending on how juicy your cucumber is, if needed you can thin it out a bit with milk or buttermilk.
My trusty little bullet whipped this up in no time.
My herbs are so happy this year!
Here it is, the infamous salt I had Grant, Wilson and Vivian trekking all over Mexico City looking for. Was it worth the effort? You bet.
Love the textures of a great Caesar salad – contrasting fresh crisp greens, crunchy bacon and croutons, soft parmesan and a creamy dressing.
Everybody needs a great Caesar dressing in their kitchen, try this one and adjust to your families taste. My grandkids don’t love garlic, so when they are over I usually go light on the garlic cloves but that’s totally up to you!
1 egg (or 1/4 cup mayonnaise)
juice of 1/2 lemon
1-3 cloves garlic
2 anchovy fillets (packed in oil)
1 tbsp Worcestershire sauce
1 tbsp dijon mustard
1-2 tbsp red wine vinegar
pinch of sugar
1/2 tsp salt
1/2 tsp pepper
1/2 – 3/4 cup oil (I like to use a combo of vegetable oil and really good extra virgin olive oil)
dash hot sauce (totally optional)
Combine all ingredients except oil in jar or blender. Shake/blend really well until smooth, and slowly add oil until emulsified. Taste and adjust for salt and pepper, adding more if necessary.
Everybody helps make dinner around here, and Stella is learning the fine points of knife work! Don’t worry, she quickly learned to rest the knife against her knuckles to avoid trimming her fingers……
Assembling that cheese grater has all Sloan’s attention.
Wash your lettuce leaves and spin dry (you can do this ahead of time, wrap in clean kitchen towel and keep in fridge until ready to use, it really crisps up the lettuce)
Cook bacon until crisp and crumble.
Toss stale bread chunks in olive oil and a bit of salt and pepper and toast until dry and crunchy. (This is also a great place to use dried herbs, and some garlic powder)
Grate Parmesan cheese
Toss lettuce pieces in very large bowl with the bacon, croutons and parmesan cheese. Just before serving toss with dressing just until everything has a delicious coating. Taste and squeeze a bit of lemon over if you like.
This easily goes from a side dish to a whole meal if you serve Caesar salad with grilled chicken or shrimp, and a side of garlic toast.
How to enhance an already perfect medium rare steak? Cafe de Paris Beurre. It’s that easy.
What’s that, you say???? Only the most amazing flavour packed umami bomb you will ever create. Don’t be alarmed by the list of ingredients. This makes a whack of butter, which you can give away to your best of friends, or stash in your freezer to pull out when needed.
1 pound, 5 ounces unsalted butter, softened
1 ounce ketchup
3 teaspoons Dijon mustard
1/2 ounce capers, rinsed
2 ounces shallots, finely diced
1 tablespoon flat leaf parsley, finely chopped
1 tablespoon chives, snipped
1 teaspoon dried marjoram
1 teaspoon dill, finely chopped
1 teaspoon finely chopped thyme leaves
1/2 teaspoon tarragon leaves
1/2 teaspoon rosemary leaves, finely chopped
1 clove garlic, finely chopped
8 anchovy fillets, rinsed and finely chopped
1 tablespoon brandy
1 tablespoon madeira
1 teaspoon worcestershire sauce
1/2 teaspoon paprika
1/2 teaspoon curry powder
1/4 teaspoon Cayenne powder
juice of one lemon
zest of 1/2 lemon
zest of 1/4 Orange
2 teaspoons sea salt
Just a few of the many ingredients needed.
Okay, it might not look appetizing right now, but it smells incredible …
In a large bowl, beat the butter by hand or use an electric mixer set to slow speed, until it has a slightly creamy texture.
In a separate bowl, combine all the other ingredients and mix thoroughly. Add this mixture to the butter and beat again until all the ingredients are completely combined.
Place a double thickness of foil, about 12 inches long, on a flat surface and line with a similar-sized piece of silicone paper. Spread half the butter along one of the foil edges and roll up to form a long sausage shape — roll it with your hands like a rolling pin to get a tidy shape and eliminate any air pockets. Twist the ends to seal. You can also use plastic kitchen wrap, which I did this time. Repeat this process with the remaining butter. Place in the fridge to chill before use.
To use, slice a ½ inch thick disc of butter and place on top of a grilled steak (or a steamed spud). Traditionally, the steak is placed back under a hot grill (broiler) to soften and brown the butter, but I don’t reckon you need to do this, just let it melt from the heat of the steak.
The butter can be stored in an airtight container in the fridge for a few weeks or in the freezer for several months.
Ready to roll into logs and pop in the freezer (or gift bags!)
Don’t just think of steaks, top any chicken or fish dish, or use it in place of garlic butter on bread.
I tried out quite a few recipes I found, and this one from Food Republic, is the definite winner, and the most like a butter topped steak we had a “Red Door” in Whistler. If you aren’t a meat lover, don’t even worry – it’s just amazing on vegetables, scrambled eggs or melted and drizzled over popcorn!