Focaccia Bread

Focaccia Bread with Rosemary Recipe This recipe makes enough for 2 good-sized loaves. Or you can do what we've done, which is take 2/3 of the dough and bake it in a 9x15-inch baking pan, and the remaining third of the dough free-form on a baking sheet. You can make it all in free-form loaves that look like puffy pizzas, or shape them into casseroles or cake pans – there are no absolutes on the shape of this bread. The bread takes on the flavor of the olive oil so use a good quality one. Like most breads, this focaccia freezes well. You can also slice several day old focaccia bread and toast it, serving it with butter and/or honey. Add to shopping list INGREDIENTS 1 package dry yeast 1/3 cup warm water, about 100 degrees 2 1/4 cups tepid water 2 Tbsp good quality olive oil, plus more for the pan and to paint on top of the bread 3 cups bread flour 4 1/2 cups all-purpose flour 1 Tbsp salt, plus coarse salt (fleur de sel if you have it, otherwise Kosher salt) for sprinkling over the top 2-3 Tbsp finely chopped fresh rosemary (can use sage or other herbs such as thyme or oregano, but whatever herb you use, do use fresh herbs, do not use dried) METHOD 1 Stir the yeast into the 1/3 cup of slightly warm-to-the-touch water and let it rest for 10 minutes. 2 In a large bowl, pour in 2 1/4 cups of tepid water and 2 tablespoons olive oil. After the yeast has rested for 10 minutes and has begun to froth, pour it into the water-oil mixture. 3 Whisk in 2 cups of flour (either the bread flour or the all purpose, at this stage it doesn't matter which) and the tablespoon of salt. Add the rosemary. Then, cup by cup, whisk in the rest of the flour (both the bread flour and all purpose). As the mixture goes from a batter to a thick dough, you'll want to switch from a whisk to a wooden spoon. By the time you get to the last cup of flour, you will be able to work the dough with your hands. Begin to knead it in the bowl – try to incorporate all the flour stuck to the sides and bottom of the bowl as you begin kneading. Once the bowl is pretty clean, turn the dough out onto a board and knead it well for 8 minutes. You might need some extra flour if the dough is sticky. Note that a KitchenAid mixer (or some other brand of upright electric mixer) works well for the mixing and kneading of the bread dough. About the time you add the last cup of flour you'll want to switch from the standard mixer attachment to the dough hook attachment. Just knead the dough using the dough hook on low speed for 8 minutes. If after a few minutes the dough is still a little sticky, add a little sprinkling of flour to it. 4 In a large clean bowl, pour in about a tablespoon of oil and put the dough on top of it. Spread the oil all over the dough. Cover the bowl with plastic wrap and set aside to rise (in a relatively warm spot or at room temp) for an hour and a half. It should just about double in size. 5 Spread a little olive oil in your baking pan or baking sheet (will make it easier to remove the bread). Place the dough in your baking pans or form it into free-form rounds on a baking sheet. This recipe will do two nice-sized loaves or one big one and a little one. Cover the breads and set aside for another 30 minutes. 6 Dimple the breads with your thumb. Push in to about the end of your thumbnail, roughly 1/2-inch. Cover again and leave it to rise for its final rise, about 2 hours. 7 With 30 minutes to go before the rise finishes, preheat your oven to 400°F. If you have a pizza stone put it in. 8 Once the dough has done its final rise, gently paint the top with olive oil – as much as you want. Then sprinkle the coarse salt on top from about a foot over the bread; this lets the salt spread out better on its way down and helps reduce clumps of salt. 9 Put the bread in the oven. If you are doing free-form breads, put it right on the pizza stone. Bake for a total of 20-25 minutes. If you have a water spritzer bottle, spritz a little water in the oven right before you put the bread in to create steam, and then a couple of times while the bread is baking. When the bread comes out of the oven, turn it out onto a rack within 3-5 minutes; this way you'll keep the bottom of the bread crispy. Let cool on a rack for 10 minutes before eating. Yield: Makes a large loaf and a small loaf of 1 1/2 to 2 inches thick.

Coca Cola Chocolate Cake

  Cocoa Cola Cake 1 box devils food cake mix 3 eggs 1/2 c. sour cream 1 stick melted butter 1 1/4 c. Coca Cola Soda Pop 1 1/2 c. mini marshmallows 1 t. vanilla Frosting:  6 T. butter, softened 1/2 c. cocoa powder 1/4 t. salt 1 t. vanilla 1 lb. powdered sugar 5 T. Coca Cola Soda Vanilla ice cream, for serving Preheat oven to 350 degrees.  Grease 9x13 pan. Combine cake mix with the eggs, sour cream, butter & soda pop.  Mix until smooth then fold in the marshmallows.  Pour cake batter in the pan.  Bake for 25-29 minutes or until center is done.  While cake is cooking, make the frosting by placing the butter and cocoa powder  into a medium sized sauce pan.  Cook these items on medium heat until the cocoa powder is smooth.  Add the remaining ingredients to the pan and stir vigorously until the powdered sugar is dissolved and the frosting is smooth.  You may need a little more soda pop to get the frosting to the desired consistency.  You want this frosting a little soft, not totally stiff.  Once the cake comes out of the oven, spread the frosting all over the warm cake.  Let the cake sit for a few minutes and then serve warm with vanilla ice cream.

Greek Lemon Chicken Pasta

Greek Lemon Chicken Pasta 3 T. olive oil 3 T. butter 1/2 t. salt 2 c. milk, half & half or heavy cream (I used half & half and it worked perfectly) 1 T. grated lemon peel 1/4 c. fresh parsley, chopped fine 1 lb. angel hair pasta 1/2 c. crumbled feta cheese 6 boneless skinless chicken breasts 2 T. flour 1 t. dry mustard 2 egg yolks 1 t. lemon juice 1 c. sour cream 1 T. vegetable oil 1/2 t. dried dill  Heat oil in a large skillet over medium-high heat; add the chicken and cover. Cook until chicken is browned, turning once about 15 minutes. Remove chicken; slice, set aside. Heat butter in a medium-low heat, stir in flour, salt and mustard. Add the milk. Mix yolks, lemon peel and juice in a bowl. Stir in one third of egg mixture into sauce pan. Gradually stir in remaining egg mixture. Bring to a gentle boil, stirring continually. Remove pan from heat and stir in parsley and sour cream. Cook pasta according to package directions, and drain. Toss with oil and stir 3/4 c. of sauce and feta into pasta. Top with sliced chicken and remaining sauce. Sprinkle with dill and more feta if desired.