Got an hour... make focaccia

Ok, so its more like two... but it is super easy and this is a great recipe I found on Serious Eats. I have topped this was a range of toppings; fresh or dried herbs, tomato slices, potato and last night fresh garlic.

(As I basically follow the recipe, I have reprinted it here with my few additions.)

Potato Focaccia
2 1/4 teaspoons (1 package) active dry yeast or about 1 3/4 tsp instant yeast
3 cups unbleached all-purpose flour, plus extra for kneading and shaping
1 1/2 teaspoons fine kosher salt or sea salt
5 ounces all-purpose potatoes, cooked and mashed
Extra-virgin olive oil
coarse salt
topping as mentioned above

If using active yeast, dissolve the yeast in 1/2 cup warm water, and stir until creamy. Otherwise mix the yeast with the flour, there is no need to activate it. Make sure to up the water by 1/2 cup.




Combine the flour and salt in a large bowl, and make a well in the center. Add the mashed potatoes and the yeast (if using active), and, using fingertips, bring in a little of the flour. Gradually add 2/3 cup warm water (if using instant add an extra 1/2 cup) and bring in the remaining flour as you go along. Knead briefly to make a rough ball of dough.




Dust a work surface with flour. Sprinkle the ball of dough with a little extra flour and knead for 2 to 3 minutes. Invert the bowl over the dough and let rest for 15 minutes. Knead for 2 to 3 minutes more, sprinkling with extra flour if the dough is sticky, until the dough is smooth and somewhat soft.




Grease a 9 x 12 metal baking pan with olive oil. Transfer the dough to the pan, and with oiled hands flatten and stretch the dough by hand to cover the bottom; the dough should be about 1/2 inch thick.




Cover with a wet but not dripping kitchen towel and let rise in a warm, draft-free place for 1 1/2 hours. The dough should have doubled in volume.





Preheat the oven to 350°F. Press with fingertips on the focaccia to make dimples all over. Brush generously with olive oil. Season with coarse salt and any other topping. Bake for 35 to 45 minutes, until the focaccia is well risen and golden brown all oven. Serve warm, or transfer to a wire rack to let cool and serve at room temperature.

Chili Glazed Tofu and Mushrooms

Sometimes you just look for a way to use the stuff you have in the refrigerator... Last night was one of those times. I had pea tendrils and snap peas, tofu and a couple of mushrooms and found this salmon recipe.

The mushrooms and tufo worked as great substitutes for the fish, and it didn't require a separate trip to the store.

Sweet Chili Glaze, Sugar Snap Peas, and Pea Tendrils

1/4 cup Asian sweet chili sauce
3 tablespoons soy sauce, divided
2 tablespoons finely grated peeled fresh ginger, divided
portobella mushrooms and/or tofu
2 tablespoons vegetable oil
3 garlic cloves, minced
8 ounces sugar snap peas, trimmed
1 1/2 tablespoons Chinese rice wine or dry Sherry
3 cups pea tendrils
1 teaspoon Asian sesame oil

Whisk chili sauce, 2 tablespoons soy sauce, and 1 tablespoon ginger in small bowl. Place mushrooms and tofu in a shallow oven safe dish. Spoon chili sauce marinade over and let stand at room temperature 30 minutes.

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Bake in 400 over for about 10 minutes until the mushrooms are cooked through.

Meanwhile, heat vegetable oil in wok or heavy large skillet over medium-high heat. Add remaining 1 tablespoon ginger and minced garlic; stir until aromatic, about 30 seconds. Add sugar snap peas and stir until crisp-tender, about 2 minutes. Add remaining 1 tablespoon soy sauce, rice wine, and pea tendrils and stir just until wilted, about 1 minute.

I served this over rice, place some of the veggies then the mushroom and/ or tofu on top and drizzle with sesame oil.

two salads four ingredients

Ok so there are a few more than 2 ingredients per salad, but the idea is there. In the summer when produce is at its peak around here and the farmers market is bustling, it couldn't be easier to make great simple salads. With the addition of some bread (one even has it in it) you have a light lunch or simple addition to dinner.

Arugula is by far one of our families favorite greens. It's great both fresh or cooked. Here I serve it on some toasted bread for a great quick salad.

Toss the arugula with Extra Virgin Olive Oil, and season with salt and fresh pepper. Place on top of toast (rub with garlic for an extra kick) and drizzle reduced balsamic over top.



This second salad uses one of our favorite cheese, burrata, think fresh mozzarella with a creamy center. This is served with roasted beets, topped with oil and a splash of balsamic, seasoned with salt and pepper.



The great thing about these salads is that you can easily mix and match... arugula and beets, burrata and bread, all four together. Easy quick and always delicious.

My other blog.

For those that missed it, I am starting to write a weekly column on another blog. Please check it out:

http://withlovealib.com/blackberry_mom/easy-quick-healthy-kids-meals-salad/

Thanks

More Kohlrabi

I have been really enjoying kohlrabi lately. It has a great crunch, perfect for salads, a fairly mild flavor, but with a hint of radish, it pairs well with most dressings, and is easy to handle.

Last night I made a quick mustard dressing. My son is a huge mustard fan, right now we have nine different ones (yes, I counted).

It is always a great way to convince him to try stuff, just make a mustard dressing and we are good.

This dressing used some fresh thyme and oregano, but almost any herbs will do. Add some garlic and mustard and finish with oil and vinegar (about 3:1). Season with salt and pepper and you are good to go.




I went for matchstick this time. Tossed with some dressing, added some toasted nuts and a little Parmigiana.

Strawberry Pops

For camp this summer, I have started to make Auden his own popsicle. They could not be easier, and require all of two ingredients.

If you do not have a popsicle tray, you can always use an ice cube tray with tooth picks.

Strawberry Pops
about 2 cups strawberries
about 1 -2 cups yogurt to taste, I used Greek

Remove stems from strawberries and wash.




Puree in a blender or food processor. You can leave it a little chunky or blend until smooth.



Fold in the yogurt and mix to combine. Pour into tray, cover with plastic and poke with popsicle sticks. Freeze overnight.



Enjoy!



Almost any fruit works for these, any berries or combination, or bananas or mango... For harder fruits, like apples, cook briefly before freezing. You can also leave out the yogurt.

Its also fun to drop pieces of fruit in, such as blueberries or chopped strawberries or raspberries.

Grilled Pizza

Grilling pizza is a great easy way to make super tasty pies. The smokiness of the grill ads a wonderful flavor, and the high heats allows you to cook several pies fairly quickly, great for a group.

Here I made two pies, one with a cooked tomato sauce and fresh mozzarella that were marinated in pesto.




The second one with white beans, balsamic onions and buffalo mozzarella.




The big trick with grilling pizza is to have everything ready and close by. Cook the dough on one side for about 3 -5 minutes, then when you flip it, put the toppings on as fast as you can, so you can close the lid. This will trap the heat and cook the cheese.