The Ultimate Focaccia Bread

For quite a while now, I’ve been on the hunt for the ultimate focaccia bread and I may have just found it.  The Food Network’s, Anne Burrell made this recipe on her show and it looked so yummy I had to give it a try.  She uses a lot of olive oil but I think that is what makes it so good.  I followed her recipe exactly and (in my opinion) it came out perfect.  It is crunchy and crusty on the outside, moist on the inside, and oh so greasy.  Now doesn’t that sound like a recipe for something good?  I’m posting her recipe as written.  I have absolutely NO EDITS to this recipe.  I hope you enjoy it.  We certainly did.

The Ultimate Focaccia Bread (I named it that, not Anne) 

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 sprinkling
• 1 cup extra-virgin olive oil, divided

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 the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low-speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. 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 1/2 cup olive oil. (Chef’s Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo 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. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very 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 lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

Oh baby!

Easy Crockpot Carnitas

This certainly is not a traditional carnitas recipe.  Typically, carnitas meat is cooked in lard.  Not this recipe.  This one is slow cooked in the crockpot.  It comes out so juicy and tender with a ton of flavor.

My family really likes the carnitas at Chipotle, so I modeled my recipe after what I thought was in their recipe.  In my opinion, this recipe is better than Chipotle.   So now you’ll have to get your crockpot out to see, right?  

The meat works well in a taco, burrito, tostada or even over nachos.  It is also great for a “taco bar” party.  It is pictured above on a flour tortilla with avocado and my homemade corn salsa.  Believe me, it tastes as good as it looks. 🙂

Crockpot Carnitas

• 3 lb. pork roast
• 1 tablespoon ground coriander
• 2 teaspoons salt
• 2 teaspoons ground cumin
• 1 teaspoon garlic powder
• 1/4 teaspoon ground pepper
• 1/4 teaspoon onion powder
• 1 cup chicken stock
• 1 cup apple juice

Mix together the salt, cumin, coriander, garlic powder, onion powder and pepper together.  Rub all of the seasoning onto pork the night before you plan to cook it.  Let set over night.  The next day, place pork into crockpot.  Pour the apple juice and chicken stock around the pork.  Set to cook on low for 8 hours.  Half way through (at around 3-4 hours) turn pork over.  At the 7 hour mark, remove meat from pot.  Shred it up with 2 forks.  Pour off the liquid in the crockpot into a container.  Place meat back into the pot.  Pour about 1/2 cup – 1 cup of liquid back over the top the meat to keep moist.  Cook another hour.   Serve straight from the crockpot.

Roasted Potatoes with Bacon and Gorgonzola

Roasted Potatoes with Bacon and Gorgonzola

If you are like me, I’m always looking for new ways to prepare old, boring ingredients.  This is a perfect, jazzed up recipe for plain roasted potatoes. 

It truly doesn’t get much better than these potatoes.  The crispness of the potatoes and bacon with the creaminess of the gorgonzola cheese…Oh man!  TRUE HEAVEN!  Best of all, so simple.

I fed this to my group of picky eaters and they all went for seconds of this one.  It was loved by all except the 6-year-old.  I don’t take his judgement personally though.  His palate will develop and once it does, he’ll be glad I have this one in my recipe box. 

One thing I’d like to point out: If by some off-chance you actually have any leftovers of this dish, it goes great on a salad.  Yes, sounds weird I know but believe me, it is so good.

• 3 lbs. small red, purple and gold potatoes, washed and quartered
• 2 slices bacon, chopped and uncooked
• 2 green onions, chopped
• 1/4 cup Italian parsley, chopped
• 1 oz. crumbled gorgonzola cheese
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1 tablespoon canola oil

Preheat oven to 400 degrees.   Pour canola oil onto large cookie sheet.  Place washed and quartered potatoes onto the prepared cookie sheet.   Season with salt and pepper and toss on sheet.  Place into oven and let cook for 15 minutes.  After 15 minutes, toss potatoes and add the chopped bacon.  Cook another 15 minutes.  Remove and let stand for 5 minutes.  Transfer to a serving dish.  Sprinkle green onion, parsley and gorgonzola over the top and serve.

Beer Bread

This is an old recipe from when I was a kid.  If memory serves me correctly, my aunt Norma Jean was the first person to bring this recipe into the family.  If my memory isn’t exactly right, I’m sure my mom will let me know.  Anyhow, we loved the bread so much that my mom started making it and so the recipe chain began.  This bread was my first taste of beer and apparently I like it…a lot (and still do).  Beer bread was on my favorites list back then and still is to this day. 

I absolutely love the crispy edge of this bread (which is from the butter).  I could just eat the edges!  But the truth is that when it comes out of oven, I want to eat the whole loaf not just a slice.  Slightly warm with butter is my preferred way of consumption.  This bread also goes really well paired up with meat loaf.   Yes, I said the word – meat loaf!  Anyhow, now I’m getting hungry.  Good thing I have a whole loaf of beer bread to eat!   Should be gone by morning. 

The original beer bread recipe that had been passed down to me called for self-rising flour.  I typically don’t buy this type of flour, so this recipe has been modified using all-purpose flour.  The key to this bread turning out perfect is to sift the flour.  Don’t leave this step out otherwise you’ll unintentionally bake up a brick.  I’ve actually forgotten this step before only to bake up something that should be part of my homes foundation.  Not good.  So please remember to sift. 

Beer Bread

• 3 cups all-purpose flour, sifted (must sift)
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1/4 cup sugar
• 1 – 12 oz bottle of beer, room temp.
• 1/4 cup melted butter

Preheat oven to 375 degrees.  Grease loaf pan with butter.  In a medium size bowl,  SIFT together the dry ingredients.  Add beer and mix together.  Pour into loaf pan.  Pour the melted butter over the top.  Bake for 45 – 55 minutes, depending on oven and whether you are using a glass or metal pan.  Metal pans take less time to bake.  When done, the top will be a nice golden brown.  Let cool for about 15 minutes on wire rack.  Slice. Butter. Eat!

Peach Crisp

Peaches are a family favorite.  We eat them any which way, but absolutely love them as a dessert.  This peach crisp is always high on our list of desserts.

As you may already know, I don’t like to cook complicated food.  I like it to have tons of flavor but be easy to make.  Real food for real families.  Cooking should be simple but delicious.  This recipe works for all those reasons. 

Peach Crisp

Filling

• 4  peaches –  pitted, peeled, and sliced
• 2 tablespoons granulated sugar
• 1 tablespoon flour

 Topping

• 1/2 cup rolled oats
• 1/4 cup flour
• 1/2 cup packed brown sugar
• 1/4 teaspoon cinnamon
• 1/4 cup butter – cubed and cold

Preheat oven to 350 degrees.  Meanwhile, mix sliced peaches, sugar and cinnamon together.  Put peaches into greased 2 qt baking dish.  Combine oats, flour, sugar, and cinnamon together.  Mix in cold butter with hands.  When the mixture reaches a course crumble, sprinkle over peaches in dish.  Bake for 30 minutes.  Serve warm or cold with vanilla ice cream.  YUM!

Note: You can use either white or yellow peaches.  I used white peaches this time around.

Pomegranate Mojito

Pomegranate Mojito

You know it is happy hour at our house when the pomegranate mojitos come out.  I’ve made this recipe for the last few years.  Most recently, I made this drink and took it to a 4th of July block party.  It was gone before I could get a second one.

Most mojito’s are made by crushing the mint leaves in the glass.  This is actually made by creating a mint simple syrup.  This is the key to this recipe and on a good note…you won’t be walking around with mint leaves in your teeth.

Mint Simple Syrup

• 2 cups of fine granulated sugar
• 1 cup water
• 40 mint leaves

Add all the ingredients to a sauce pan.  Heat over medium heat until sugar has completely dissolved.  Let sit on stove top for about 20 minutes until syrup has cooled.  Strain into a container.  Chill.  Will last a few weeks in fridge.

Pomegranate Mojito

• 2 cups simple syrup
• 4 cups rum
• 4 cups pomegranate juice
• 1 cup fresh lime juice
• 1 ltr club soda

Combine all the ingredients above into pitcher or punch bowl.  Add ice.  Serve garnished with mint sprigs or lime slices and…Let the party begin.

Lemon Pasta Salad with Tomato and Basil

Headed to a potluck, block party or picnic?  This pasta salad is great for just that occasion because it won’t spoil in the heat.  This is super quick and easy to make.  You can whip this up in just about 30 minutes or so.

Lemon Pasta with Tomato and Basil

• 10 oz. dried spiral pasta
• zest of 1 lemon
• 1/4 cup fresh lemon juice
• 1/3 cup extra virgin olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 1 garlic clove, crushed
• 1 pint of cherry tomatoes, quartered
• 1/2 cup of fresh basil, chopped
• 1/2 cup parmesan cheese, grated

Bring water to a boil in large pot.  Cook pasta for about 8 minutes.   While pasta is cooking, mix together lemon zest, lemon juice, olive oil, salt, pepper and garlic.  Drain pasta.  Pour dressing over pasta and chill for 20 minutes or so in fridge.  Meanwhile, cut tomatoes into quarters and chop basil. Set aside.   After pasta has cooled, add the tomatoes, basil and parmesan cheese.  Toss to coat.  Serve.

Update 7/4/2012 – Optional change: Made this once again for Independence Day block party.  I substituted the parmesan cheese for fresh mozzarella.  It was like a caprese pasta salad.  YUM!

Homemade Strawberry Shortcake

One of the absolute best things about summer is strawberries.  Especially those freshly picked and sold at your local farmers market. 

With strawberries comes strawberry shortcake.  It is a summer must!  In my opinion, the best strawberry shortcake is one made with a homemade shortcake.  So, here it is…my recipe for shortcake. 

Shortcake

• 2 cups all-purpose flour
• 1/4 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 stick of unsalted butter, cold and cut into small pieces
• 1 tablespoon grated orange zest
• 2/3 cup milk
• 1 egg, lightly beaten

Preheat oven to 425 degrees.  In a large bowl, combine the flour, baking powder, salt, and sugar. Incorporate butter into dry ingredients using a pastry cutter.  Blend until the flour resembles course crumbs.  Add the grated orange rind and milk.  Gently combine together being careful not to work the dough too much.  You just want to knead until the dough comes together.  Lightly flour counter and pat the dough out into a 12″ round about 1″ thick.   Use a  biscuit cutter about 2 1/2″ in diameter.  Cut out 8-9 biscuits.  You may have to reshape dough after a few cuts.  Place them on a baking sheet lined with a silpat or parchment paper.  Brush the top of each with a lightly beaten egg and then sprinkle with coarse sugar.  Bake for 12 minutes or until golden brown.  Remove from oven a cool on a wire rack.

Strawberries 

• 1 lb whole fresh strawberries
• 1/4 cup granulated sugar

Wash, remove stem and cut up strawberries.  Put into medium size bowl.  Add sugar, mix and let sit for about 30 minutes.  The sugar will dissolve and make a syrup which is great over the shortcake.

Cut the shortcake through the center.  Place the bottom portion on a plate.  Add strawberries with its syrup juice.  Add whipped cream.  Place on the top of the cake.  Add more whipped cream and strawberries.  Serve.

Note: I used a can of whipped cream here.  No, it isn’t homemade.  I could have made it from scratch but my son LOVES to have the whipped cream squirted in his mouth from the can.  I love to make him happy, so we keep a can in the fridge.  Maybe you should too!

Sweet and Tangy Barbeque Sauce

Chicken is a staple protein in our family, so I’m always looking for a new and exciting way to make it.  This is a sauce I’ve used on pork tenderloin and thought it might be good on chicken too.  I was right.  Great flavor with a tangy, sweet taste that will make your family or guests ask…”What is in your sauce?  It tastes so good.”

Sweet and Tangy Barbeque Sauce

• 1/4 cup brown sugar
• 1/4 cup ketchup
• 2 tablespoons balsamic vinegar
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon paprika
• 1/4 teaspoon pepper
• 1/4 teaspoon salt

Let meat marinate in sauce for at least 1 hour or longer if you can (up to 24 hours).  The longer you marinate it, the better.  Heat the grill.  Cook meat until desired doneness.  Make sure to reserve some sauce for basting while on the grill.

Note: I love this on both chicken and pork.  Try both and let me know which you like best. 🙂

UPDATE 7/4/11 – I used this on pork baby back ribs and it was utterly amazing!

 

Rhelda’s French Toast

As a child, french toast was one of my favorite breakfast time eats.  I always had to eat it with cinnamon and granulated sugar sprinkled on the top – ALWAYS!  Essentially, it was cinnamon sugar french toast.  As an adult, I like my french toast with many different toppings; however, I still crave the taste of cinnamon on it.  So to meet my cinnamon craving, I created this recipe. 

Rhelda’s French Toast

 

• 6 eggs
• 1 cup half and half or milk
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon ground cinnamon
• pinch of salt
• 1 loaf sweet french bread
• 1 tablespoon butter

 

Slice the french bread into 1″ thick pieces.  Set aside.  In a bowl, combine the eggs, milk, cinnamon, vanilla and salt.  Beat together until all ingredients are incorporated well.  Pour mixture into a large casserole dish (I use a 15″ x 10″).  Place 8 slices of bread on top the mixture.  Let soak for 30 seconds, then turn bread over to soak the other side.  Let stand in dish for 20 minutes.

Melt butter on griddle or in fry pan.  Place soaked bread slices onto griddle.  Cook on medium/low heat.  Turn over once first side browns up.  Cook second side until browned.  Remove from griddle.  Dust with powdered sugar.  Serve with syrup, preserves, puree or…SUGAR?! 🙂 

Serves 4