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Back to Bread Baking: Rosemary Asiago Focaccia

7 Jun

So, it’s been a very strange two months.

The first week of April, I woke up suddenly with back pain so excruciating, Joe and I had to cancel our annual trip to Boston for PAX East. Things deteriorated from there. My joints swelled randomly and massively, there were weeks at a time when I could not walk, and I was in constant, excruciating pain. After a long two months of MRIs, x-rays, labs, and doctor appointments, I was finally diagnosed last week with rheumatoid arthritis. While things haven’t improved greatly (yet), I am much more comfortable and have a treatment plan to move forward.

Needless to say, I wasn’t doing much cooking. The last couple of weeks I’ve had a little more energy, my hands hurt a little less, and I have started to cook some meals and get back to baking. I’ve been going for a lot of comfort foods like meatloaf, soups, and homemade pasta. But what really feels like home to me is baking bread. So when my rosemary plant decided to offer this…

I knew a really good focaccia was on the way.

Let’s get back in the kitchen together!

Rosemary Asiago Focaccia

Bread:
2 tsp. active dry yeast
1 cup warm water (110-115 degrees F)
2 tbsp. sugar
3 1/2 to 4 cups bread flour
1 tbsp. kosher salt
1/4 cup olive oil
2 tbsp. fresh rosemary, chopped
1.5 oz. finely grated asiago cheese

Toppings:
2 tsp. fresh rosemary, chopped
1 oz. coarsely grated asiago cheese

Dissolve the salt in 2 tbsp. of water and set aside.

In the bowl of a stand mixer, combine the yeast, sugar, and water, and let stand until foamy, 5-10 min.

Turn the mixer on low speed and slowly add 3 1/2 cups of flour to the bowl. Add the salt water and olive oil, and once incorporated, add the chopped rosemary and finely grated asiago cheese.

Once the dough comes together, turn out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. (You can also knead this in a stand mixer fitted with a dough hook, I just enjoy doing it by hand.) Add flour as needed if the dough is sticky.

Form the dough into a ball and transfer to an oiled bowl, tossing to coat in the oil. Cover the bowl loosely with plastic wrap or a towel and allow the dough to rise until doubled in size, about 45 minutes.

Preheat the oven to 450 degrees F and adjust a rack to the lower third of the oven.

Lightly oil a baking sheet and turn the risen dough out onto it. Gently stretch the dough into an oblong shape about ½ in. thick.

Let rest, uncovered, for 15 minutes.

Gently dimple the dough with your fingertips. Brush the surface of the dough with olive oil, and then sprinkle on the coarsely grated asiago cheese and chopped rosemary.

Bake the focaccia for 13-15 minutes or until golden brown all over. Allow it to rest at least 15 minutes before slicing.

This bread reheats especially well in the toaster or conventional oven (if you don’t finish it all in one day!)

While I often find the road ahead daunting and uncertain, I am lucky to be surrounded by supportive people, and have hobbies like cooking and yoga that ground me and offer me a meditative space. And I’ll keep writing to you here as often as I can, because food is meant to be shared and I will always be happy to share with you.

Ciao for now,

Neen

The King’s Crispy Treats

26 Mar

I went on a granola bar making binge recently. First I had a friend who was traveling who I thought could use a snack, and then I was in a show with a lot of long hours and heavy lifting, so I made tons of bars for the whole cast.

Then Joe spoke up. He doesn’t like oats, or the texture of most dried fruit. What kind of bar could I make for him? I remembered a Kashi bar that he used to eat that had chocolate covered pretzels in it and a sort of crispy cereal base. I considered that banana chips weren’t chewy and so I added those to the equation, and that’s when it hit me. Add some peanuts and peanut butter and you have something approximating Elvis’ beloved fried peanut butter and banana sandwiches in breakfast bar form. With a little added chocolate because yes, please!

Elvis Bars

  • 3 ½ cups crispy rice cereal or puffed rice cereal
  • ½ cup roasted salted peanuts, roughly chopped
  • ½ cup banana chips, roughly chopped
  • ½ cup chocolate covered pretzels, roughly chopped
  • 1/3 cup brown sugar
  • ¼ cup unsalted butter
  • ¼ cup honey
  • 3 tbsp. peanut butter
  • 1 tsp. vanilla extract
  • ½ tsp. salt

Line an 8×8 in. square pan with parchment and set aside.

In a large bowl, combine the cereal, banana chips, and peanuts.

In a medium saucepan, combine the brown sugar, butter, honey, vanilla, and salt. Cook until the mixture just starts to bubble.

Remove the saucepan from the heat and stir in the peanut butter until smooth.

Add the peanut butter mixture to the cereal mixture and stir well to combine.

Wait 15 minutes for the mixture to cool slightly, and then add the chocolate covered pretzel pieces.

Pour the mixture into the prepared pan and press firmly into an even layer. Chill in the refrigerator for two hour before cutting into squares.

I wrap them individually in plastic wrap and store in the refrigerator.

Crispy, chewy, sweet, and salty. Delicious! Hope you enjoy these royal treats soon.

Ciao for now,

Neen

Pressed Perfection: Gram’s Pizzelles

6 Dec

I have introduced you to my Gram before, and shared with you her delicious stracciatella (you’re welcome). But there was in fact, a second recipe card she gave me at my bridal shower five years ago. A particular offering that appears on every Italian Christmas and wedding cookie tray, but seemingly only on those occasions, the pizzelle.

After my Gram passed away a few years ago, they stopped being a special occasion cookie only for me. They became a thing I made when I missed her and wanted to share her with people.  I pull out the pizzelle iron more than a few times a year, and most recently I brought it out right before Thanksgiving to share these with my students.

You’ll need one piece of special equipment, and that is the aforementioned pizzelle iron. There are many varieties, but this is the one I have. It bakes two cookies at a time.

Pizzelles

  • 3 eggs
  • ¾ cup sugar
  • ½ cup butter, melted and cooled*
  • 1 tbsp. vanilla or anise oil**
  • 1 ¾ cup flour
  • 2 tsp. baking powder
  • Pinch of salt

    *Gram’s recipe actually calls for margarine, I just never have it around
    **I use a combination of vanilla and almond extracts

Sift together the flour, baking powder, and salt.

In a large bowl, beat the eggs, and then beat in the sugar until smooth.

Add the melted butter and extracts and mix well.

Finally, whisk the flour mixture into the egg mixture until a batter is formed.

Drop the batter by spoonfuls (I use a 1 ½ tbsp. disher) onto a preheated pizzelle iron and bake for 30 seconds, or until just golden.

Move to a wire rack to cool completely.

Yield: 24 5-in. cookies.

I know that as the holidays approach, I’ll definitely make more pizzelles to add to cookie trays and gifts for people. There’s always a moment of delight when someone receives these so beautifully pressed, crisp, sweet little treasures. And for me it means my Gram is still right here baking and sharing with me.

Ciao for now,

Neen

Eastern Shore Edition: Seafood Stock *and* Crab Bisque

20 Aug

Joe and I somehow got it into our heads last night that we could eat 2 lbs. of steamed snow crab legs. Several clusters in, we realized that our eyes were bigger than our stomachs. But there was no way I was going to let the remaining meat or the MOUNTAIN of shells go to waste. Seemed like the perfect opportunity to try my hand at making a creamy, delicious crab bisque and build it from the seafood stock on up. Let’s get to work, shall we?

Seafood Stock

Ingredients

  • Shells from 2 lbs snow crab legs
  • 1 onion, diced
  • 5-6 carrots, diced
  • 5-6 celery ribs, diced
  • 2 cloves garlic, minced
  • 3-4 sprigs thyme
  • ½ cup dry white wine
  • ¼ cup tomato paste
  • 2 tbsp. olive oil
  • 1 tbsp. black peppercorns

Method

Roast the crab shells in a 400 degree F oven for 10 minutes or until the edges begin to brown.

Place a stock pot over medium heat and add the olive oil. Once the oil starts to shimmer, add the onion, carrots, celery, and garlic and saute until the vegetables start to soften. Take a selfie maybe?

Add the shells, white wine, thyme, peppercorns, and tomato paste. Then add water until the shells are covered by about 1 inch.

Bring the stock to a boil and then reduce to a simmer and cook for 1 and a half hours. Skim the grease and foam from the surface every so often during the cooking process.

There will be a decent amount of evaporation. The first picture is the beginning of the cooking process, and the second is the end.

Strain the stock through a fine mesh sieve, pressing the solids to extract as much as possible. Yields about 2 ½ quarts

The stock is now ready to use for our delicious…

Crab Bisque

Ingredients

  • 2 ½ qts. seafood stock
  • 2 oz. butter
  • 1 onion, diced
  • 3 carrots, diced
  • 3 ribs celery, diced
  • 1 clove garlic, minced
  • ½ cup cooking sherry
  • ¼ cup tomato paste
  • 3-4 sprigs thyme
  • 2 bay leaves
  • ½ tsp. paprika
  • 1 cup heavy cream
  • 6 oz. crab meat (I used snow crab legs)
  • Juice from ½ lemon
  • Salt and pepper to taste
  • Fresh chives, chopped (for garnish)

Method

Melt the butter in a large pot over medium heat and then add the celery, carrot, and onion. Saute until the vegetables soften and give up their juices. Add the garlic and saute 2 minutes more.

Deglaze the pan with the sherry, and then add the tomato paste.

Add the seafood stock, paprika, thyme, and bay leaves.

Bring the soup to a gentle boil, and cook for 20 minutes.

Remove the pot from the heat and stir in the cream.

Puree the bisque in batches, and then return to the stove, season with salt, pepper, and the lemon juice.

I prefer to add the crabmeat to the individual bowls when serving, but you can add it to the pot of bisque if you like. Garnish the soup wish fresh chives and enjoy!

So next time you “accidentally” order too much shellfish, toss your shrimp, crab, or lobster shells in a pot and get that stock going. In addition to being a wonderful base for soups and sauces, it is also delicious cooking liquid for rice and other grains.

I might just have to let my eyes get too big more often. 😉

Ciao for now,

Neen

 

Cure for a Cold Snap: Curried Butternut Squash and Apple Soup

13 May

Howdy readers, I’m back. It’s been an interesting few months to say the very least, but needless to say I wasn’t doing as much cooking as I do normally. And when I was cooking, I was feeling stuck in a little bit of a rut. Not as if there aren’t endless sources of inspiration in books and online, I just wasn’t in that head space. It was hard to be out of the groove, but as I’ve started feeling more like myself, getting back into the kitchen and just experimenting has made me really happy again.

I’ve been on a soup and stew kick this week. That might seem like a little bit of a head-scratcher for this time of year, but if you were in Arlington this week, it’s been in the 50s, overcast, and rainy. So my local friends might understand why I’ve wanted nothing but warming foods.

This soup is spicy-sweet, creamy, and really delicious. It can also be made vegan if you swap out the chicken stock for vegetable stock or even water with a stick of kombu in it. Let’s have at it!

Curried Butternut Squash and Apple Soup

Ingredients

  • 1 lb butternut squash, cubed
  • 1 apple, cored and cubed
  • 1 red onion, diced
  • 3-4 cups unsalted chicken stock or broth
  • ½ cup whole or light coconut milk
  • 2 tbsp. olive oil
  • 1 tbsp. curry powder
  • 1 tsp. salt (less or more to taste)
  • ½ tsp. cayenne pepper (less or more to taste)
  • ½ tsp. toasted ground coriander
  • Optional: Toasted, salted pistachios

Method

Heat the olive oil in a deep, straight-sided saute pan over medium heat. Add the onions and cook until soft and a bit sweet.

Add the chopped apple, squash, and spices to the pan and cook everything over medium heat for 5-7 minutes or until the squash and apples begin to cook down and release liquid.

Add enough broth to the pan to cover the vegetables and fruit, then turn the heat to high and bring to a boil. Then reduce the heat back to medium and allow the soup to simmer, uncovered, until the squash is tender. The liquid will also start to reduce.

Using a traditional or immersion blender, puree the soup. If using a countertop blender, you may need to do so in batches to keep the hot liquid in check. Once the soup is pureed, add the coconut milk and blend it in. Check the seasoning, add salt and pepper as needed, and then blend again.

Serve hot with the toasted pistachio garnish and enjoy!

Hopefully I’ll be back a little more quickly this time. There’s a lot I know I’ll want to make once the farm markets are back in full swing for the summer, so keep your eyes peeled for new recipes. Until then…

Ciao for now,

Neen

Sweet Simplicity: Chocolate Chip Scones

15 Sep

There are some dishes I make so frequently that I never bother to photograph them. That got me thinking the other day about lost recipes. The sort of everyday things that become second nature, that we think unworthy of photographing or calling attention to. But if we don’t teach or tell others how to do these things, they’re completely lost to time. Imagine that; a dish that might never live again until some unwitting cook elsewhere dreams it up again.

So this is one of the recipes that I make probably every other week or so, and one you can make and customize with whatever you have in the house.

Chocolate-Chip Scones

Yield: 8 scones

  • 1 ½ cups all-purpose flour
  • 3 tbsp. granulated sugar
  • 1 ½ tsp. baking powder (aluminum –free is best)
  • 1/2 tsp. kosher salt
  • 3 oz. butter, chilled and cubed
  • ½ cup of cold buttermilk (or make your own by squeezing half a lemon into ½ cup 2% milk)
  • ½ cup chocolate chips (or berries, dried fruits, nuts…etc.)

Preheat the oven to 400 degrees F.

Combine the flour, sugar, baking powder and kosher salt in a large bowl or food processor.

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Add the chilled butter, and process or cut the butter in to the dry ingredients until the mixture has a pebbly, sandy texture.

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Add the buttermilk and mix just until the dough forms large clumps.

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Turn the dough out onto a lightly floured surface and mix in the chocolate chips (or addition of your choice) by hand. Then pat the dough into a circle about ¾ in. thick.

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Using a pizza cutter or sharp knife, cut the circle into 8 triangles and then arrange them on a baking sheet with a couple of inches in between each.

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Bake for 15 minutes or until the bottoms are golden brown and the tops are just lightly golden.

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Scones, like most quick breads, are best consumed the day they are made. That said, I’ve revived these in the toaster for many breakfasts, so they’re definitely still tasty a day later. My favorite additions aside from chocolate chips are blueberries and of course the classic dried currants. Don’t want to add anything? Then don’t! They’re great plain with a pat of butter, too.

So that’s it really. Go forth and make delicious scones!

Ciao for now,

Neen

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