Focaccia

 

FOCACCIA IS THE BEST INVENTION OF ALL TIME, PROBABLY. It's better than the wheel, because wheels don't taste good with soup. 

Focaccia

From: Culinary Institute Of America 

Focaccia 
Yield: 3 lb /1.36 kg

Cornmeal, as needed
18 fl oz / 540 mL water
½ oz / 14 g compressed yeast
2 fl oz / 60 mL extra-virgin olive oil
1 lb 12 oz / 794 g hard wheat flour
½ oz / 14 g salt

Garnish Options
Crumbled goat cheese, as needed
Olives, pitted and sliced, as needed
Pine nuts, as needed
Sun-dried tomatoes, as needed
Chopped herbs such as basil and oregano, as needed
 

1. Line baking sheets with parchment. Scatter with cornmeal.
2. Combine the water, yeast, and oil until yeast is dissolved. Add the flour and salt. Mix the dough until smooth and elastic. Cover the bowl and allow the dough to ferment for 75 minutes. Punch down and scale the dough at 10 oz / 284 g per foccacia. Round off dough. Set dough on prepared sheet pan and proof at room temperature 1 hour.
3. Press the balls of dough flat and stretch slightly. Brush with olive oil and add any optional garnish items desired. Pan-proof an additional 30 minutes.
4. Bake in a 425°F / 218°C oven for approximately 30 minutes.

Variation Grissini: Prepare the dough through step 2. Punch down and scale at 1½ oz / 43 g. Round off the dough. Seton a sheet pan and proof at room temperature 1 hour. Roll the balls into long, thin sticks. Brush with olive oil or egg wash and top with desired seasoning: kosher salt, sesame seeds, or fresh herbs. Pan-proof an additional 15 minutes. Bake in 425°F / 218°C oven for 10 to 12 minutes.
 
Chef’s note: Focaccia may be lightly brushed with garlic and olive oil and served on its own, used as the base of an hors d’oeuvre or sandwich, or dressed with various additions

Roasted Potatoes with Rosemary

It's not like people are ever looking for a way to get rid of potatoes, because pretty much everyone loves them. But if you happen to have a fair amount on hand, along with a good handful of rosemary, this is a good recipe for you.

Ingredients:

4 large potatoes, red or Yukon Gold variety

3 tablespoons of fresh rosemary, finely chopped

1/4 cup extra-virgin olive oil

Salt & pepper to taste

1. Wash and cube the potatoes, not so large that they will take forever to roast and not so small that they will soak up too much oil. About a 1-inch cube is best.

2. Place the potatoes and rosemary in a glass baking dish, about 9 X 13, and coat with olive oil. Sprinkle with salt and pepper to taste.

3. Bake at 375 F for about 40 minutes, or until potatoes are slightly browned, crispy on the outside, and fork-tender.

(The Best) Chocolate Chip Cookies

Would I lie to you? No, I certainly would not. So when I say these are the best chocolate chip cookies on the planet, you had better believe it. Better yet, make a batch for yourself and after that first bite you will know...it's the absolute truth. I baked a huge batch of these for an art opening I was in recently, and they were eaten in less than an hour.

Chocolate Chip Cookies

Ingredients:

2 cups minus 2 tablespoons

(8 1/2 ounces) cake flour

1 2/3 cups (8 1/2 ounces) bread flour

1 1/4 teaspoons baking soda

1 1/2 teaspoons baking powder

1 1/2 teaspoons coarse salt

2 1/2 sticks (1 1/4 cups) unsalted butter

1 1/4 cups (10 ounces) light brown sugar

1 cup plus 2 tablespoons (8 ounces) granulated sugar

2 large eggs

2 teaspoons natural vanilla extract

1 1/4 pounds coarsely chopped milk or dark chocolate, or a mix of the two

Sea salt.

1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.

2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Drop chocolate pieces in and incorporate them without breaking them. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.

3. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper or a nonstick baking mat. Set aside.

4. Scoop 6 3 1/2-ounce mounds of dough (the size of generous golf balls) onto baking sheet, making sure to turn horizontally any chocolate pieces that are poking up; it will make for a more attractive cookie. Sprinkle lightly with sea salt and bake until golden brown but still soft, 18 to 20 minutes. Transfer sheet to a wire rack for 10 minutes, then slip cookies onto another rack to cool a bit more. Repeat with remaining dough, or reserve dough, refrigerated, for baking remaining batches the next day. Eat warm, with a big napkin.

Yield: 1 1/2 dozen 5-inch cookies.

Hummus

I know that hummus is not particularly advanced as far as culinary ventures go, but it's so good and easy that everyone should make it if they haven't already. This is a basic recipe, but you can always add more ingredients to make it more exciting, such as a roasted red pepper that's been diced or maybe some chiles for added heat. It's great for a dip, a spread, or even to toss with pasta (which I think is so tasty, but not everyone agrees with me there). Anyways, give it a try and I think you will be pleasantly surprised.

Hummus

Ingredients:

1 15oz can of chickpeas (Garbanzo beans), drained

¼ cup Tahini (sesame seed paste)

3 tablespoons extra virgin olive oil

1 tablespoon lemon juice

½ teaspoon finely minced garlic (optional)

Sea salt and black or red pepper to taste

1. Combine chickpeas, Tahini, and garlic in a blender.

2. Add the extra virgin olive oil and lemon juice to loosen it up.

3. Season with salt and pepper.

Serve with pita, crackers, or crudités.