Focaccia

One of my favorite breads. Also great with dried herbs sprinkled on top before baking.

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.

Campanelle Pasta Salad

I've made this once and found it a very refreshing change to the usual salads you can find in the deli case at the store. ENJOY!

Ingredients:

1 lb Campanelle Pasta (or bow ties work well too)
1/2 cup Olive Oil
1 small Red Onion, chopped
2 Garlic Cloves, minced
1 (6-oz) can Italian Tuna in Oil, drained
2 cups Cherry Tomatoes, halved
8 oz Frozen Artichoke Hearts, thawed and quartered
2 Tbsp Capers, rinsed and drained
2 Tbsp Chopped Fresh Thyme
1/4 cup Chopped Fresh Flat-Leaf Parsley
Salt and freshly ground Black Pepper

Directions:

1. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook, stirring occasionally, until tender but still firm to the bite, 8-10 minutes. Drain, reserving about 1 cup of the pasta water.

2. In a 14-inch skillet, heat 1/4 cup of the oil over medium high heat. Throw in the onion and cook, stirring frequently, until soft, about 5 minutes. Stir in the garlic and cook for 30 seconds, or until aromatic. Add the tuna to the skillet and, using a fork, break it into chunks. Spoon in the cherry tomatoes, artichoke hearts, capers, and thyme. Cook, stirring occasionally, until the tomatoes begin to soften, 8-10 minutes.

3. Put in the pasta, the remaining oil, and the parsley. Toss until all the ingredients are coated, using a little pasta water, if needed, to thin out the sauce. Season with salt and pepper to taste. Transfer to a large bowl and serve warm or at room temperature.

Panna Cotta with Fresh Berries

I made this for the first time last night and though it takes what I consider awhile to set up in the fridge the flavor is well worth the wait. A success!

Ingredients

• 1 cup whole milk
• 1 tablespoon unflavored powdered gelatin
• 3 cups whipping cream
• 1/3 cup honey
• 1 tablespoon sugar
• Pinch salt
• 2 cups assorted fresh berries

Directions

Place the milk in a small bowl. Sprinkle the gelatin over. Let stand for 3 to 5 minutes to soften the gelatin. Pour milk mixture into a heavy saucepan and stir over medium heat just until the gelatin dissolves but the milk does not boil, about 5 minutes. Add the cream, honey, sugar, and salt. Stir until the sugar dissolves, 5 to 7 minutes. Remove from the heat. Pour into 6 wine glasses so that they are 1/2 full. Cool slightly. Refrigerate until set, at least 6 hours.

Spoon the berries atop the panna cotta and serve.

Zabaglione

Made this for the first time tonight and it definitely needs some fruit or something naturally sweet to go along with it. But over all a total success.

Really easy to make however this recipe is only enough for 2 people so adjust the recipe as needed to fit your own needs.

Ingredients

4 Egg Yolks
4 teaspoons Sugar
4 tablespoons Marsala

Directions

Whisk all ingredients over a double boiler until thickened like pudding. Take on and off the heat while cooking so as not to scramble the eggs.

Serve warm.

Sour Dough Cookies with Chocolate Drizzle/Dip

These are arguably one of the easiest cookies to make and a personal favorite of mine and my families. Great when you need a last minute treat for a kids drink stand or bake sale.

Ingredients:

3/4 lb Unsalted Butter
1 cup Sugar
1 teaspoon Vanilla Extract
3 1/2 cups All-Purpose Flour
1/4 teaspoon Salt
6-7 oz White or Semi-Sweet Chocolate (optional)

Mix the butter and sugar till just combined, then add vanilla. In a medium bowl, sift together the flour and salt, then add to the butter and sugar mixture. Mix till the dough starts to come together then dump onto surface dusted with flour and shape into a disk. Wrap in plastic wrap and chill for 30-45 min.

Roll the dough or cut into small shapes and place on parchment paper on cookie/baking sheet and bake for 10-15 min at 350 degrees (depends on oven calibration). Cool and drizzle with or dunk cookies into tempered chocolate.