Tomato Basil Focaccia

Tomato Basil Focaccia

Make your basic pizza dough...let it rise.  This one has tripled in size after an hour.

Oil a baking pan and spread the dough into it.  Flip the dough as you begin to spread it to oil both sides.  As you spread the dough poke it with your fingers to create the crevices that will hold all the flavor.

Now let it rise again in the pan...for about another hour.  Towards the end of that time, heat your oven to 450 degrees.
Sprinkle with S&P, then about a 1/4 cup of shredded cheese.  Layer fresh cut garden tomatoes, and fresh basil over the cheese.  Sprinkle with minced garlic and a few sliced onions.  Another seasoning of S&P and another 1/4 cup cheese.  A final drizzle of olive oil (or an infused oil...I used basil infused)

 Bake at 450 for about 25 mins.

Let cool in the pan for about 10 mins., then transfer to wire rack to cool a bit more.

Then slice and enjoy!

Summer Corn Chowder

Summer Corn Chowder

Ingredients

5 ears corn, husked and silks removed

1-1/2 qts. Chicken or vegetable stock (low-sodium)

1 bay leaf

1 t. whole fennel seed

1 t. whole coriander seed

1 t. whole black peppercorns

2 slices bacon, cut into sections

4 T butter

1 med. Onion, diced

2 med. Carrots, diced

1 lg. Celery stalk, diced

1 jalapeno, minced

3 T flour

2 russet potatoes, peeled, diced

2 cups half and half

S&P

Chives

Bacon crisps

Grated cheddar

Directions

Cut kernels from corn cobs, reserving kernels and cobs separately

Using the back of your knife, scrape the remaining 'milk' from the cob

In a large pot add the cobs, broken in half, the scraped corn milk and bits, and the spices.  Add the stock and bring to a boil, then reduce to a simmer and cook 10-15 mins.

Strain corn broth through a fine mesh strainer, discard the cobs and spices.

Meanwhile, saute bacon in large stock pot or dutch oven. 

Remove browned bacon, with slotted spoon, and drain on paper towels

Add the butter and the onion, carrot, celery, and pepper.  Stir and cook over med heat until beginning to soften.  Add the corn kernels and cook for another 5-7 mins.  May reduce heat to med. low to keep from browning.

Sprinkle flour over the top, stir completely and cook for 1 min.

Add the corn broth a ladle at a time, stirring continuously until well combined, then add the remaining broth.

Stir in the potatoes and let simmer for about 10 mins.

Remove from heat and let cool for a bit.  *I did this ahead, so I had time to really let it sit and let the flavors meld…but you really just need to bring well below a simmer.

Stir in the 1/2 & 1/2.

Use an immersion blender, or blend a portion, to thicken as desired.

Taste for seasoning. S&P to taste.

Bring back to serving temperature

Serve with bacon crisps, minced chives, and grated cheddar as desired.

Credit given where credit due:  seriouseats.com for the spice selection for the broth

Mexican Chocolate Loaf

Mexican Chocolate Loaf

made exactly from http://www.foodnetwork.com/recipes/food-network-kitchens/mexican-chocolate-loaf-recipe/index.html

Well, actually...I didn't do the second rise in the fridge overnight.  It was huge after the first rise, and I just went for it. Lol ;-)  Perhaps with a second rise it would have been a little less dense, but it was a very tender crumb without! :-D

Linguini with Clam Sauce

Linguini with Clam sauce

Ingredients:
2T olive oil
3 T butter, divided
3 cloves garlic, minced
1/4 onion, diced finely (or shallot)
1 jalapeno, minced (as desired)
2 6.5oz. cans chopped clams, drained, juice reserved
1/4 C white wine
1 t Worcestershire sauce
1/4 C parsley, chopped finely
8 oz. linguini, cooked until al dente...or even just under (it can cook more in the sauce where it'll absorb the flavor of the sauce)
S & P to taste
freshly grated Parmesan

Directions:
Begin heating water for pasta.
prepare all other ingredients.
heat oil and 1-1/2 T butter in large heavy-bottomed saute pan.
add onion and pepper to saute pan...S&P to taste, and cook until soft.
add garlic and cook until, fragrant...about 30 seconds.
add wine and worcestershire sauce and deglaze any brown bits on bottom of pan.
simmer until reduced by half.
add reserved clam liquid and bring to a rapid simmer
simmer 10 minutes, letting sauce reduce
cook linguini at this time (add salt to pasta water when cooking)
when linguini is near al dente, remove 1/2 C of the cooking water and add to the sauce
drain the linguini.
add the additional 1-1/2T butter, clams, parsley, and some grated parmesan to the sauce
taste sauce and adjust S&P to taste
add drained linguini to the sauce
cook, tossing linguini into sauce
serve garnished with more fresh parsley and grated parmesan...lemon if desired.  Ohhh...and crusty bread ;-)

Roasted potato, radish & radish leaf casserole

Roasted potato, radish, & radish leaf casserole

Ingredients

4 med. Potatoes, sliced

8 radish, quartered - greens washed and chopped

1 med. Onion, diced

1/2 green bell pepper, diced

1/2 jalapeno, minced

2 cloves garlic, minced

4 slices thick cut bacon, diced

1/4 cup 1/2 & 1/2

1/2 cup chicken stock

3 T flour

1/2 cup grated cheddar cheese

1/4 cup bread crumbs

2 T parmesan cheese

Directions

Preheat oven to 325

Whisk 1/2 & 1/2, chicken stock, and flour.  Bring to boil, reduce to simmer.  Add grated cheddar and cook until slightly thickened.  Turn off heat, let cool.

Meanwhile, cook bacon until just crispy.  Remove and drain.

In a large bowl mix sauce, bacon, remaining bacon fat, and all other ingredients.  S & P to taste.  Fold until mixed.  Pour into a casserole dish sprayed with cooking spray.  Top with bread crumbs and parmesan. 

Bake 40 mins.  Remove from oven and let it set up for 10-15 mins. 

Serve garnished with fresh chives.

Pasta e Fagioli

Pasta e Fagioli - my own variation based on Olive Garden's copycat recipe

Ingredients:

1 pound ground beef

1 small onion, diced (1 cup)

1 large carrot, julienned (1 cup)

3 stalks celery, chopped (1 cup)

1/4 red bell, diced

1/4 green bell, diced

2 cloves garlic, minced

1 teaspoon oregano

1 teaspoon basil

1/2 teaspoon thyme

1 T Worcestershire sauce

1 t Kitchen Bouquet

1 tablespoon white vinegar

21 14.5-ounce cans diced tomatoes

1 12 oz. can V-8

1 15-oz. can tomato sauce

4 cups beef broth

1 15-ounce can red kidney beans (with liquid)

1 15-ounce can great northern beans (with liquid)

1/2 pound (1/2 pkg.) mini wagon wheel pasta

Steps:

1. Brown the ground beef in a large saucepan or pot over medium heat with S & P. Drain off most of the fat.

2. Add onion, carrot, celery and bell peppers.  Season with S& P, and saute for 10 minutes. Add garlic, herbs, worc., KB, vinegar and saute another minute.

3. Add the tomato sauce, tomatoes, and broth, and simmer for 1 hour.

4. About 40 minutes into the simmering, add the beans. 

5. About 50 minutes into the simmering, add the pasta. Adjust any S &Simmer until pasta is al dente. Remove from heat and serve garnished with parsley and fresh grated parmesan.

Note: If you are not going to be finishing all of this soup in the first sitting, you would probably want to cook the pasta separately and add to each serving.  Store leftovers separately. 

Pierogies

Pierogies

I have always loved pierogies, but never have made them.  I recently stumbled upon a blog while looking for a recipe for bread bowls…Thank you Michelle @ http://honestandtruly.com/.

A recipe for pierogies caught my eye and inspired me to make them.  My dear friend Lorraine shared her grandmother's recipe with me, and between the two this is what I came up with.  These were so amazing, I will make them again in a heartbeat…even if it does require a bit of time.  Definitely worth the effort.   

Ingredients:

For the filling

5 med. Potatoes, peeled & cubed

1/2 med. Onion, minced

4 T butter

1 T olive oil

8 oz. can sauerkraut, drained well

3/4 cup chicken broth

8 oz. white cheddar, grated

S & P

For the dough

2-3/4 cups flour, sifted

1/2 tsp. salt

1 egg

2 tsp. vegetable oil

3/4 C warm water

For the final preparation

1/2 onion, sliced

1/4 red bell pepper, sliced

2 T butter

Directions:

Add cubed potatoes to pot of cold water and bring to a boil.  Boil 8-10 minutes until potatoes are tender.

Meanwhile, heat butter and oil in saute pan over med. Add onion and season with S & P. Cook onion until beginning to get golden.  Add sauerkraut and stir well.  Cook an additional minute or so, then remove from the heat.

Drain potatoes and return to hot pan.  Rice or mash potatoes.  Add chicken broth and combine until a thick mashed potatoes consistency.  Add the cheese in portions, stirring to combine until melted.  Add the onion mixture and stir to combine.  Season with S & P.

Let filling cool

Stir flour and salt together.  Add egg, oil, and water.  Stir in stand mixer until a dough forms.  Kneed by hand on floured surface, or with dough hook in mixer for a couple of minutes.  Don't over work the dough or it will be tough.

Wrap the dough in plastic wrap and let rest in the fridge for 20-30 minutes.

Bring a large pot of water to a rapid boil.

Roll out dough on lightly floured surface until about an 1/8" thick.

Cut dough into circles using a biscuit cutter or glass - about 3" round.

Work the dough circles in your fingers to flatten and stretch a bit. 

Fill with about a tablespoon of the filling and then fold over, pulling the dough out and pinching it together, being careful not to get any filling in the closed seam.  Pinch all around.  You can use a fork, or make little folds, or braids as is traditional.

Place the filled pierogies on a lightly floured baking sheet.

Add a bit of oil to the water to prevent the pierogies sticking.  Add the pierogies to the boiling water in batches so that they are not over-crowded.  They will sink to the bottom.  Give the pot a gentle stir to make sure they do not stick to the bottom.  When they float to the top remove them with a slotted spoon or spider and set them on a rack over a baking pan lined with wax paper in a single layer.

Melt the butter in a large saute pan and cook the onion and bell pepper with a little S & P until soft.  Nestle the pierogies into the pan, moving them so that they end up touching the pan.  Cook a few minutes until they begin to take on a bit of color then flip.  Cook another minute or so then remove from heat. 

Serve garnished with a sprinkle of paprika and a bit of minced parsley.

Beef and Barley Stew

Beef and Barley Stew

Even though the groundhog says spring will be early...and even though its staying light later...it's still been so cold and windy.  Another rainy, cold day...sure doesn't seem like spring is coming. With that being said, nothing sounded better on such a day but a nice hearty stew...or maybe as Rachel Ray would say...a stewp (or stoup?...I never did see that in writing. lol) because it's definitely a soup but hearty enough to be called a stew.  I enjoy the whole process of planning and executing a recipe...particularly on the weekend when I have time..and this is just how I approached this.  But please feel free to omit steps or adjust any way you see fit.  You could even throw all of this in a crockpot and let it go...after you brown the beef that is ;-)  Enjoy!  And who knows...maybe spring really is just around the corner!

Ingredients:

• 2 T olive oil
• S & P
• 1/4 C flour
• 1 lb. stew beef
• 1 yellow onion, diced
• 6 oz. crimini mushrooms, halved and sliced
• 3 cloves garlic, minced
• 3/4 C red wine
• 1 T worcestershire sauce
• 1 t dried marjoram
• 1 t dried oregano
• 1 t fresh thyme, minced
• 1 bay leaf
• 6 C beef broth, hot
• 3/4 C barley
• 3 carrots, diced
• 1 lg. celery stalk, diced
• 1/2 red onion, diced
• 2 potatoes, diced
• 14.5 oz. can diced tomatoes w/rosemary & oregano
• 1 t Kitchen Bouquet
• S & P

Directions:

• Heat olive oil in large soup pot with heavy base, over high heat.
• Season beef with S & P, toss in flour
• When oil is very hot, add beef, carefully placing them so they are not crowded.  Do it in two batches if you need to.  Let them sear up nicely before turning them.  Flip them and brown the other sides.  They should be nicely browned after about 5-7 mins. Remove to a plate
• Add onions to pot, lowering heat to med.  You may need to add some more oil to keep things from getting to dry.  After a few minutes when they begin to soften, add the mushrooms.  The moisture from the mushrooms should allow you to begin loosening those brown bits from the bottom of the pot.  Once the mushrooms have softened, add the red wine and finish deglazing the bottom of the pot.
• Add the worcestershire sauce and seasonings and return the beef to the pot.  Stir everything and simmer for a few minutes until it's thick and begining to coat the bottom of the pan.  Add the hot broth and stir well making sure everythings mixed well and the bottom of the pan is clean.
• Bring to boil, reduce to simmer.  Cover and let simmer 1 hour.
• Add the carrots, celery, red onion, potato, and barley.  Let simmer another 45 mins. - 1 hr.
• Add the kitchen bouquet and the tomatoes with their juice.  Let simmer another 30 mins. or more.
• Serve garnished with fresh minced parsley and green onions.  May serve with sour cream as well.