Nothing is better on a cold day than fresh bread. Even if that bread is focaccia. I was scanning new blog, stephencooks and couldn’t help but try this recipe. While I’m no stranger to baking bread, I’m basically too lazy to make it very often. This recipe seems easy enough to make in between all the other duties of the weekend dad.

Quick Focaccia

5 C all-purpose flour

4 tsp SAF instant yeast
1 tsp sugar
2 tsp salt
4 T fresh rosemary, chopped (optional)
1/2 C olive oil + more for baking
1-3/4 C warm water (about 105 - 110º)
coarse salt
1 egg yolk beaten with 2 tsp water

Place the flour, yeast, sugar, 2 teaspoons salt and half the rosemary (if using) in the food processor bowl. Process in a few bursts to mix. With the processor running, slowly add 1 cup of the water, then the 1/2 cup olive oil and finally the remaining 3/4 cup water. Process until the dough coalesces into a ball and starts riding around on the blade. Turn out on a floured board and knead a few strokes. Dough should be relatively stiff but still pliable. Place in an oiled bowl, cover with plastic wrap and allow to rise in a warm place ’til doubled, about 1-1/2 hour.

Place the baking stone in the oven and preheat to 450º. Punch the dough down, divide into 2 balls and flatten each ball to a disk about 8 - 10 “ in diameter. Place on a corn-meal covered board or peel, cover with a clean towel and allow to rise in a warm place for about 1/2 hour.

When the dough has finished the second rising, use your forefinger to poke deep dimples all over the loaf, about 1-1/2″ apart. Drizzle olive oil over the loaves, scatter on the remaining rosemary (if using) and slide them onto the stone. Bake 10 minutes, then lower the oven temperature to 375º and bake 20 - 25 minutes more, until the bread is a nice dark golden brown. Two minutes before the bread is done, brush with the egg wash and sprinkle generously with the coarse salt.

Allow to cool on a rack for 5 - 10 minutes before serving.

Notes:
Yeast. If you are using regular yeast in the foil packets, dissolve one packet yeast in 1/2 cup of the warm water and mix in the sugar and a tablespoon or two of the flour. Allow to stand for about 20 minutes, ’til a good head of foam has developed. Then proceed with the recipe, omitting sugar from the flour mixture, adding the yeast mixture to the flour in place of the first half-cup of water, and reducing the amount of flour by 1 tablespoon.

Variations:
As mentioned, variations on this basic loaf are limited only by your imagination. Here are some of my favorites:

Tomato-Onion Topping, with oregano or basil. Slice a medium onion in thin slices and sauté in olive oil until just starting to soften, about 5 minutes on medium heat. Stir in plum tomato slices (or a tablespoon of tomato paste) and some chopped herbs. Season with salt and hot sauce and if desired a teaspoon or so of balsamic vinegar. Spread the mixture on the loaves just before baking. If you want you can include chopped herbs in the dough, too. Also, you can scatter a tablespoon of shredded Parmeggiano Reggiano over the mixture before baking. Chopped mince black oil-cured olives can also be added to the mix.
Onion-rosemary. Prepare the onion as described above for the Tomato-Onion Topping, omitting the tomatoes and using chopped rosemary for the herbs. Spread the onion-rosemary mix over the loaves just before baking.

Olive. Add 1/2 cup pitted chopped olives (black oil-cured or Spanish green) to the dough, and place a whole pitted olive in each dimple just before baking.

Garlic. Add 6 large cloves of garlic, minced, to the dough. This is good with rosemary scattered on the top just before baking, as in the main recipe, or with a few shreds of Parmeggiano Reggiano.

Sun-dried tomatoes. Add 3/4 cup chopped softened sun-dried tomatoes to the dough (it will come out a rosy color). This can be combined with any of the above variations as you wish.

While I may not find the time to bake bread, there’s always time for cookies. After 25 years of making banana bread with leftover bananas, I was never more happy than when my mom sent me a Banana Cookie recipe. Of course, being the good son, I made one batch and immediately decided I needed to improve upon the recipe. So, experimenting with different ingredients, different preps and additions and I came up with the following.

Banana Oatmeal Cookies with Chocolate Chips, Walnuts, and Raisins

.75 cup        shortening or butter

1 cup           sugar

1 egg

1.5 cups     flour

1/2 tsp     salt

1/2 tsp    baking soda

1/2 tsp    nutmeg

3/4 tsp    cinnamon

1 tsp        vanilla

1 cup        bananas(very ripe)

1.75 cups    oatmeal

1/2 cup        nuts

1 cup            raisins

1/2 cup        chocolate chips

1/3 cup        shredded coconut (I use coconut to help retain moisture and hold the cookie together. )

Add shortening and sugar to mixer and whip until light and fluffy, about 4-5 minutes. Add egg and beat 30 more seconds. Add mashed bananas and mix for 1 minute. Add vanilla and mix for 15 seconds.

In a second bowl, mix flour, salt, baking soda, nutmeg, cinnamon, until combined. Add oats, raisins, chocolate chips, nuts and shredded coconut.

Add dry ingredients to wet and just mix to combine.

In a preheated 350 degree oven cook for up to 15 minutes or until just starting to brown on top. Makes about 4 dozen cookies. I make about 1 T sized cookies and get about 15-18 on a single cookie sheet. I also use a convection oven and my cook times are more like 11 minutes. I also rotate the trays halfway through the cooking time, front to back, and top to bottom.

When you make custard ice cream, you end up with a lot of left over egg whites. So, I made some Angel Food cake to use up the egg whites instead of wasting them. I’m a huge fan/user of the Cook’s Illustrated web site. I get their magazine and subscribe to their online recipes. Other than their preternatural obsession with charcoal for grilling, I can’t fault most of what I read there. This recipe is courtesy of them.

As an aside, even if you forget the Almond Extract and the lemon juice, plus add too many egg whites, it still works and tastes great.

Angel Food Cake

Sift both the cake flour and the granulated sugar before measuring to eliminate any lumps and ensure the lightest possible texture.

Serves 10 to 12
1 cup sifted cake flour (3 ounces)
1 1/2 cups sifted granulated sugar (10 1/2 ounces)
12 large egg whites (1 3/4 cups plus 2 tablespoons), at room temperature
1 teaspoon cream of tartar
1/4 teaspoon table salt
1 1/2 teaspoons vanilla extract
1 1/2 teaspoons lemon juice
1/2 teaspoon almond extract

1. Adjust an oven rack to the lower-middle position and heat oven to 325 degrees. Have ready an ungreased large tube pan (9-inch diameter, 16-cup capacity), preferably with a removable bottom. If the pan bottom is not removable, line it with parchment or wax paper.

2. In a small bowl, whisk the flour with 3/4 cup sugar. Place remaining 3/4 cup sugar in another small bowl next to the mixer.

3. In the bowl of a standing mixer, or with a handheld mixer, beat egg whites at low speed until just broken up and beginning to froth. Add cream of tartar and salt and beat at medium speed until whites form very soft, billowy mounds. With the mixer still at medium speed, beat in 3/4 cup sugar, 1 tablespoon at a time, until all sugar is added and whites are shiny and form soft peaks. Add vanilla, lemon juice, and almond extract and beat until just blended.

4. Place flour-sugar mixture in a sifter set over waxed paper. Sift flour-sugar mixture over egg whites about 3 tablespoons at a time, and gently fold it in, using a large rubber spatula. Sift any flour-sugar mixture that falls onto the paper back into the bowl with the whites.

5. Gently scrape batter into pan, smooth the top, and give pan a couple of raps on the counter to release any large air bubbles.

6. Bake until the cake is golden brown and the top springs back when pressed firmly, 50 to 60 minutes.

7. If cake pan has prongs around the rim for elevating the cake, invert pan onto them. If not, invert pan over the neck of a bottle or funnel so that air can circulate all around it. Let the cake cool completely, 2 to 3 hours.

8. To unmold, run a knife around edges, being careful not to separate the golden crust from the cake. Slide cake out of pan and cut the same way around removable bottom to release, or peel off parchment or wax paper, if used.

9. Place the cake, bottom-side up, on a platter. Cut slices by sawing gently with a serrated knife. Serve the cake the day it is made.

Per Serving:
Cal 150; Fat 0 g; Sat fat 0 g; Chol 0 mg; Carb 33 g; Protein 4 g; Fiber 0 g; Sodium 105 mg

Home made ice cream is always a treat. And, one I refuse to skimp on ingredients. Ice cream should be fattening and rich tasting. So rich, a small dollop is all you need. It should coat the tongue with creamy delight. My favorite recipe is from Alton Brown and his Good Eats show on the Food network. Of course, his recipe is more custard, but I’m all for that.

I mixed in shaved dark chocolate (1 candy bar’s worth) and halved maraschino cherries (about 20-30) to my chocolate ice cream before putting it in the freezer to harden.

Basic Chocolate Ice Cream
1 1/2 ounces unsweetened cocoa powder, approximately 1/2 cup
3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces sugar
2 teaspoons pure vanilla extract

Place the cocoa powder along with 1 cup of the half-and-half into a medium saucepan over medium heat and whisk to combine. Add the remaining half-and-half and the heavy cream. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.

In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about 1/3 of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Basic Vanilla Ice Cream

3 cups half-and-half
1 cup heavy cream
8 large egg yolks
9 ounces vanilla sugar
2 teaspoons pure vanilla extract

Place the half-and-half and the heavy cream into a medium saucepan, over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from the heat.In a medium mixing bowl whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Temper the cream mixture into the eggs and sugar by gradually adding small amounts, until about a third of the cream mixture has been added. Pour in the remainder and return the entire mixture to the saucepan and place over low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and coats the back of a spoon and reaches 170 to 175 degrees F. Pour the mixture into a container and allow to sit at room temperature for 30 minutes. Stir in the vanilla extract. Place the mixture into the refrigerator and once it is cool enough not to form condensation on the lid, cover and store for 4 to 8 hours or until the temperature reaches 40 degrees F or below.

Pour into an ice cream maker and process according to the manufacturer’s directions. This should take approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow the ice cream to harden.

Today, I’m cooking for 16 of my wife’s co-w0rker and spouses. While I think the last word to describe either of us would be fancy, sometimes it’s nice to cook something a little more sophisticated than lasagna or jambalaya. So, I decided it would be nice to do a sit down dinner and serve everything in courses instead of buffet style. Tonight’s menu included Thai Curry Pumpkin Soup, Romaine salad with Balsamic Vinegarette, pears and candied pecans, and a main course consisting of a grilled chicken breast on a bed of Roasted Butternut Squash and leek Risotto, with a drizzle of Plum Chipotle sauce. Dessert will include home made ice cream; Chocolate with dark chocolate bits and maraschino cherries, or vanilla with fresh blueberries.

Thai Curry Pumpkin Soup

1 can Pumpkin (or fresh roasted squash)

1 can coconut milk

1-3 Tablespoons Red Curry Paste

Salt, pepper to taste

In saucepan on medium heat, mix pumpkin, coconut milk and red curry paste. Add water or chicken stock to thin soup to your preference. Bring to barely a boil, then reduce heat. Simmer for 15-20 minutes and serve. This makes enough soup as a main course for 3 and a appetizer for 5. One other addition I like is minced Thai purple basil. But, it can be hard to find.

The salad course was just about as simple. Simple green salad with diced pears, candied pecans, and a very simple Balsamic Vinegarette.

Candied Pecans

1 pound pecan halves

1 egg white

1 T water

3 T sugar

1/2 teaspoon cinnamon

Beat egg white and water together. Dump in 1 gallon ziplock bag. Add pecans and shake to coat. Transfer pecans to another gallon ziplock bag that has the cinnamon sugar mixture. Shake to coat. In a 250 degree oven, place pecans on a greased cookie sheet (I use parchment paper liner instead) and bake for 1 hour, turning the pecans every 15 minutes. Let cool and store in an airtight container.

I’m going to add some chile powder the next time I make these to spice them up a tad.

I found this recipe for Butternut Squash and Leek Risotto on epicurious.com. Really great with grilled chicken.

Butternut Squash and Leek Risotto

1 large butternut squash (about 2 pounds), peeled, seeded, cut into 1/2-inch pieces
4 tablespoons olive oil

6 cups (about) chicken stock or canned low-salt chicken broth

3 large leeks (white and pale green parts only), thinly sliced (about 3 cups)
2 cups arborio rice or medium-grain rice
1/2 cup dry white wine
1/2 cup whipping cream
1/2 cup grated Parmesan cheese
2 tablespoons chopped fresh sage
Preparation
Preheat oven to 400°F. Place squash on large rimmed baking sheet. Drizzle with 2 tablespoons oil and sprinkle with salt and pepper; toss to coat. Roast until tender and beginning to brown, stirring occasionally, about 40 minutes.

Bring stock to simmer in heavy large saucepan. Reduce heat to very low; cover and keep stock warm.

Heat 2 tablespoons oil in another heavy large saucepan over medium-low heat. Add leeks and sauté until soft but not brown, about 10 minutes. Add rice; stir 1 minute. Add wine and simmer until absorbed, stirring constantly, about 2 minutes. Add 1/2 cup hot stock; simmer until absorbed, stirring frequently. Add remaining stock 1/2 cup at a time, allowing stock to be absorbed before adding more and stirring frequently, until rice is tender and mixture is creamy, about 25 minutes longer. Add roasted squash, cream, Parmesan cheese and sage; stir until heated through. Season to taste with salt and pepper. Serve warm.

I must admit, I was never more shocked that when my 10 an 8 year old daughters pronounced the curry chicken dish I made, was freakin’ delicious. Needless to say, it’s been added to the dinner rotation.

Curry Chicken

1+ lbs boneless, skinless chicken thigh

1 large onion, chopped or sliced into fairly decent sized pieces

5 good sized carrots, sliced fairly thin (think double nickel thick)

4 celery stalks, sliced same as carrots

olive oil, less than 1/4 cup

14 ounce can of coconut milk

1 tsp salt

1 T + good curry powder. Temper heat to your eaters.

Over medium-high heat in a dutch oven sized cooking pot, brown chicken in the olive oil. Remove. Toss onion, carrots, and celery into the pan and sweat them until the onions starts to turn translucent. Add the curry power and heat for a couple of minutes. Add chicken back into pot and stir so curry powder has given all the vegetables and chicken a nice yellow color. Cover and cook for a couple of minutes. Add coconut milk and cover, reducing heat to a low simmer. Cook for 10-20 minutes. Make some rice at this time. I like Basmati rice with this dish. If it seems a little thin, you can remove cover and let it cook down for 5-10 minutes.

There’s not a much more satisfying meal than a nice big slice of lasagna. It had been years since I had made this dish from scratch, but I’ve made it twice in the last 3 weeks. The first time for family, and the second time for my wife’s church group. It’s not a recipe I created, but, it’s authenticity can’t be denied. It’s Grandma Lamara’s recipe, a real New Jersey Italian. The ironic part of it all is that it’s just about the easiest recipe to make, but it does make enough for 16 people. And, as much as I like it, don’t want to be eating it for a week.

Lasagna

1 large onion, chopped

1/4 cup olive oil

1 large can chopped tomatoes (28 ounce)

1 small can tomato paste

2 bay leaves

1 tsp garlic powder

1 tsp salt

1 tsp pepper

1 pound ground beef ( I use sweet italian chicken sausage)

8-16 ounces of lasagna noodles

4-16 ounces of shredded mozzarella cheese

12-16 ounces of ricotta cheese

Brown meat and onions in oil. Add all ingredients except cheese and noodles and simmer for 1 hour.

Follow directions for cooking noodles, or use no boil noodles.

Grease casserole pan ( I use 9×13 ) and layer noodles, sauce, cheese, repeat until all are used and end with cheese on top.

Bake in 350 degree oven for 45-60 minutes, or until golden brown on top. I let sit for at least 15 minutes to let all layers gel together.

I decide to make another soup last night. This time I kept it mild for the grandparents.

2 cans black beans, drained, rinsed

1 large onion, chopped finely

3 large carrots, diced

3 stalks celery, chopped

1 pasilla (hatch) green chile pepper, diced

1 can chopped tomatoes, drained

2 T olive oil

2 tsp Salt

1 tsp black pepper

1 tsp garlic powder

1/2 tsp cumin

1 bay leave

1/2 tsp oregano

1 quart chicken stock

Saute vegetables in olive oil, heated to medium, until onions start to turn translucent. Add spices and cook for another minute or two. Add black beans, tomatoes, and chicken stock. Bring to boil. Reduce heat to simmer and cook for 30 minutes. Serve alone or with rice. Also tasted great served over chicken tamales.

Just watched a great video about letting your children do dangerous things. I can’t agree more with this and that’s one of the reasons I let my children use knives and help in my kitchen.

Had some ham and bean soup at Midwestern Meats. It was different from most recipes in that it had lots of vegetables. So, I decided to try and duplicate. I cheated with canned beans, but, frankly, with bean soup, I don’t think it matters.

2 Cans northern or navy beans

1.5 cups chopped or diced carrots

.5 cup sliced celery

.5 cup diced hatch or pasillo green chile (seeded)

1 medium/large onion

1 can chopped tomatoes

16-32 ounces of chicken broth

1 slice of bacon

8-16 ounces of ham

1 tsp garlic powder

1 bay leave

1 tsp dried tyme

1 T salt

1 tsp black pepper

I rendered the bacon and added some olive oil to the fat and then sauted all the vegetables, except the tomatoes, until the onions started to turn translucent. Place remaining ingredients into pot and bring to boil. Reduce to simmer and let cook for about 30-60 minutes. The result is a fresher update on ham and bean soup with the added advantage of nice flavor from the vegetables. While cooking dried beans and using a ham bone may be the traditional route, the quickness and flavorful nature of this recipe more than compensates.