"Recipes from the Chef's Kitchen"

Show 1022

Kathleen Linton - Certified Chef Instructor
Email: sorosky2000@yahoo.com





Rosemary Focaccia


Ingredients:

The Biga
1)   cup (2 1/2 ounces) unbleached all-purpose flour
2)   ⅓ cup (2 2/3 ounces) warm water (100-110 degrees F)
3)   teaspoon instant or rapid-rise yeast

The Dough
1)   2 cups (12 1/2 ounces) unbleached all-purpose flour,
       plus extra for shaping
2)   1 cups (10 ounces) warm water (100-110 degrees F)
3)   1 teaspoon instant or rapid-rise yeast
4)   2 teaspoons kosher salt
5)   4 tablespoons extra-virgin olive oil
6)   2 tablespoons chopped fresh rosemary

Before you begin:

1)   If you don’t have a baking stone, bake the bread on an overturned, preheated
       rimmed baking sheet set on the upper-middle oven rack.
2)   The bread can be kept for up to 2 days well wrapped at room temperature or
       frozen for 2 months wrapped in foil and placed in a zipper-lock bag.

Preparation:

For  the  Biga
1)   Combine flour, water, and yeast in large bowl and stir with wooden spoon until
       uniform mass forms and no dry flour remains, about 1 minute.
2)   Cover bowl tightly with plastic wrap and let stand at room temperature (about
      70 degrees) overnight (at least 8 hours and up to 24 hours.)
3)   Use immediately or store in refrigerator for up to 3 days (allow to stand at room
       temperature 30 minutes before proceeding with recipe.)

For the Dough
1)   Stir flour, water, and yeast into biga with wooden spoon until uniform mass forms
       and no dry flour remains, about 1 minute.
2)   Cover with plastic wrap and let rise at room temperature for 15 minutes.
3)   Sprinkle 2 teaspoons salt over dough; stir into dough until thoroughly incorporated,
       about 1 minute.
4)   Cover with plastic wrap and let rise at room temperature 30 minutes.
5)   Spray rubber spatula or bowl scraper with nonstick cooking spray; fold partially risen
       dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl
       90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 turns).
6)   Cover with plastic wrap and let rise for 30 minutes.
7)   Repeat folding, turning, and rising 2 more times, for total of three 30-minute rises.
8)   Meanwhile, adjust oven rack to upper-middle position, place baking stone on rack,
       and heat oven to 500 degrees at least 30 minutes before baking.
9)   Gently transfer dough to lightly floured counter.
10) Lightly dust top of dough with flour and divide in half.
11) Shape each piece of dough into 5-inch round by gently tucking under edges.
12) Coat two 9-inch round cake pans with 2 tablespoons olive oil each.
13) Sprinkle each pan with teaspoon kosher salt.
14) Place round of dough in pan, top side down; slide dough around pan to coat bottom
       and sides, then flip over. Repeat with second piece of dough.
15) Cover pans with plastic wrap and let rest for 5 minutes.
16) Using fingertips, press dough out toward edges of pan. (If dough resists stretching,
       let it relax for 5 to 10 minutes before trying again.)
17) Using dinner fork, poke surface of dough 25 to 30 times, popping any large bubbles.
18) Sprinkle rosemary evenly over top of dough.
19) Let dough rest until slightly bubbly, 5 to 10 minutes.
20) Place pans on baking stone and reduce oven temperature to 450 degrees.
21) Bake until tops are golden brown, 25 to 28 minutes, switching placement of pans
       halfway through baking.
22) Transfer pans to wire rack and let cool 5 minutes.
23) Remove loaves from pan and return to wire rack.
24) Brush tops with any oil remaining in pan.
25) Let cool 30 minutes before serving.




One Pot Spaghetti Alla Puttanesca
with Chickpeas & Artichoke Hearts


Ingredients:

1)   1 tsp. olive oil
2)   1/2 large white or yellow onion diced
3)   2 cloves garlic minced
4)   12 oz. whole wheat spaghetti
5)   2 oz. sliced black olives (up to 4 oz. for olive lovers)
6)   14 oz. artichoke hearts rinsed and drained, and chopped
7)   3/4 cup cooked chickpeas rinsed and drained
8)   2 tbs. capers
9)   14 oz. canned diced tomatoes
10) 1 tbs. dried oregano
11) 1 tsp .dried basil
12) 1/2 tsp. dried thyme
13) 1/2 tsp. red pepper flakes (reduce to 1/4 tsp. if sensitive to heat)
14) 1/2 tsp. ground black pepper (reduce to 1/4 tsp. if freshly ground)
15) salt to taste
16) 3 cups low-sodium vegetable broth

Preparation:
1)   Warm the olive oil in a large, deep, skillet and then add the onions and garlic,
       stirring occasionally until just starting to turn golden.
2)   Add the pasta to the skillet, breaking in half if needed (a saucepan may also work).
3)   Add the rest of the ingredients, minus the broth, to the pan on top of the pasta.
4)   Then pour the vegetable broth over everything.
5)   Cover the pan and bring to a boil.
6)   Reduce to a steady simmer (medium to medium-low heat) and, keeping covered &
       stirring occasionally.
7)   Cook for 8-10 more minutes, or until pasta is done through to your liking




Italian Salad Dressing

Ingredients:

1)   1/2 cup extra-virgin olive oil OR neutral vegetable oil such as sunflower or safflower
2)   1/4 cup white wine vinegar OR red wine vinegar OR a combo of the two
3)   2 tablespoons water
4)   1 to 2 teaspoons honey
5)   1 teaspoon freshly squeezed lemon juice
6)   3 tablespoons freshly grated Parmesan
7)   3/4 teaspoon garlic salt
8)   3/4 teaspoon dried parsley
9)   3/4 teaspoon dried basil
10) 1/8 teaspoon dried oregano
11) Pinch of red pepper flakes
12) Freshly ground black pepper to taste


Preparation:
1)   Measure all ingredients into a jar with a tight-fitting lid.
2)   Shake vigorously until well-blended and emulsified.
3)   Taste and adjust seasonings, adding more salt and pepper if necessary.
4)   (Alternatively, you may whisk ingredients together in a bowl, process ingredients
       in a mini food processor, or blend them in a blender.)
5)   Store leftovers in a sealed container in the refrigerator; allow to come to room
       temperature and shake well before using.




Good Eating!!!