Yesterday I spent the afternoon with two of my aunts in northern Virginia. Over the course of seven hours, we found a reason to use this sauce — salsa di Parmigiano — three times. For our lunch, we spread it onto French bread and made paninis filled with artichoke hearts, golden cherry tomatoes, and fontina cheese; for the children’s dinner, we tossed it with pasta; for our meze-style dinner, we spooned it onto grilled bread, which we ate all evening along with some olives, feta, and various other treats. It was a delicious spread, but this dipping sauce received the most attention by everyone who joined the party.
This is a nice little sauce to know. Made mostly in the food processor, it comes together in less than ten minutes and makes enough to last you for weeks. Apparently, at Michael Chiarello’s Bottega, every table receives a bowl of the sauce along with crispy bread before the main courses arrive. Sounds heavenly. Read More
Yesterday morning, a little self-intervention led to a most-delicious discovery.
This is what happened. After finding myself once again scouring the internet for Tartine’s croque monsieur recipe, clicking on fruitless links I had clicked on before, and seeing myself heading down an equally defeating path — toward my bookshelf ready to thumb through my Tartine cookbooks to ensure once again I hadn’t made a glaring oversight — I paused. What’s wrong with you? I asked myself. This isn’t rocket science. This is croque monsieur.
And right then and there I stopped wasting time and marched straight into the kitchen, making bechamel the order of the hour. And then I preheated the oven to roast some asparagus and spring onions. And then I cut two thick slices of olive bread, grated some Comté cheese and picked a few thyme leaves. And before I knew it, a bubbling, bechamel-and-roasted vegetable-tartine had emerged from my broiler. And in an instant Tartine didn’t feel 2,847 miles away, and Tartine-style croque monsieur at home, such an impossibility.
While I didn’t even miss the meat on my spring vegetable croque monsieur, I suspect that a few slices of ham would bring my favorite breakfast sandwich even closer to home. Just know that if you can make a bechamel, and if you can get your hands on some good bread, some sort of Gruyère-like cheese, and some fresh thyme, you have the foundation for a daydream-worthy croque monsieur.
Of course, the only possible way this sandwich could be made any more delicious is if it were topped with a poached egg. Yum.
Asparagus and spring onions from our Olin-Fox Farms CSA:
Asparagus & Spring Onion Croque Monsieur
Serves: However many you like
Note: I’ve included a recipe for a bechamel sauce that I really like (it’s from Nancy Silverton’s sandwich book), but by all means, if you have a go-to bechamel recipe, use it. After the bechamel is made, there really isn’t a need for a recipe here. Just pick your favorite spring vegetables and cook them however you like, or if you have access to some good ham or bacon, go the more traditional route and substitute the vegetables with the meat. If you use a bakery-style loaf of bread and come Gruyère or Comté cheese, you’re good to go.
asparagus and/or spring onions, ends trimmed
good bread, cut into thick slices
bechamel sauce (recipe below)
grated gruyère, Comté or Swiss cheese
1. Preheat the oven to 400ºF. Toss the asparagus and spring onions with olive oil and kosher salt on a rimmed baking sheet. Roast the vegetables until tender, about 10 to 15 minutes. Test with a knife for doneness.
2. Preheat the broiler. Place the slices of bread on a sheet pan and broil them about a minute on each side. Remove pan from the oven. Spread about a tablespoon of bechamel over each slice of bread. Top with the roasted vegetables. Top with grated cheese to taste.
3. Broil until the cheese is bubbling and starting to brown. Sprinkle with the fresh thyme and serve immediately.
Note: This recipe is adapted from Silverton’s recipe for Mornay sauce in her croque monsieur recipe in her Sandwich Book. To make it a Mornay sauce, as far as I can tell, stir in 1/2 cup finely grated Gruyère and 1/4 cup finely grated Parmigiano Reggiano at the very end.
Also Note: This makes enough bechamel for about 30 croque monsieurs. I haven’t tried having the recipe, but it likely would work just fine. I don’t use bechamel that often, so I’m short on ideas for using up the remaining bechamel. Thoughts? I just plan on eating croque monsieur every day until I’m out of bechamel.
2 tablespoons butter
1/2 medium white or yellow onion (about 4 tablespoons finely chopped)
4 black peppercorns, crushed (I didn’t do this)
2 tablespoons flour
2 cups whole milk
1. In a medium saucepan over medium heat, melt the butter. Add the onion, salt, and cracked peppercorns (if using), and cook about 10 minutes, until the onion is soft but has not begun to color. Remove from the heat and add the flour in two batches, whisking to combine it with the onion and butter. Return the pan to the stove and over low heat, cook a few minutes, until the flour is absorbed, stirring constantly so that it doesn’t brown. Remove from the heat and slowly whisk in the milk. Drop in the bay leaf.
2. Return the pan to the stove, and bring the mixture to a boil. Reduce the heat to low and simmer, stirring occasionally to prevent the sauce from burning on the bottom of the pan. Cook for 20 to 30 minutes, until the taste of raw flour is gone and the mixture is thick, smooth and silky. If it’s too thick and becoming difficult to stir, you’ll need to whisk in a little more milk.
3. Using a fine mesh sieve, strain the sauce. (I didn’t strain the sauce — I don’t mind those onion bits, and the bay leaf was easy enough to pull out. Now, if you did the peppercorn thing, you probably want to strain the sauce.)
When it comes to hors d’ouevres, I never know what to make. Fortunately, I have friends that do. Oscar night is fixin’ to be a good one thanks to these cheese sticks brought to my attention by my friend Darcy. Oh my. Spicy, salty, crispy — these cheesy cocktail straws are addictive and will never not appear at a party I host from here on out. They take just minutes to whip up. They look beautiful. And they couldn’t be more party friendly — who doesn’t like butter, cheese, salt and a little spice?
I’m looking forward to Oscar night already. Well, that’s only partially true. I actually haven’t seen a single movie being nominated. I don’t know what happened this year. Part of the trouble is, in recent months at least, that I’ve been totally distracted by Foyle’s War — haven’t been able to watch a single other show since beginning the series. Disc one of the final season is sitting on my kitchen table, too. Hmmm. It seems the only certainty for Sunday evening is cheese straws. I can live with that.
1 1/2 cups (about 6 ounces) grated extra-sharp Cheddar cheese (I love the Cabot Extra Sharp)
4 tablespoons unsalted butter, softened and cut into 4 pieces
3/4 cup flour, plus more for dusting
1/2 teaspoon kosher salt
1/2 teaspoon crushed red pepper flakes
1 tablespoon half and half or milk or heavy cream
1. Preheat oven to 350°F.
2. In a food processor, combine the cheese, butter, flour, salt and red pepper flakes. Pulse until the mixture resembles coarse crumbs. Add the half and half and process until the dough forms a ball, about 10 seconds.
3. On a lightly floured surface, using a lightly floured rolling pin, roll the dough into an 8- by 10-inch rectangle that is 1/8-inch thick. With a sharp knife, cut the dough into thin 8-inch strips, each 1/4- to 1/3-inch wide. (Note: It might be helpful to dip your knife in flour after every few cuts to ensure a clean cut — I did not have to, but Deb of Smitten Kitchen recommends doing so.). Gently transfer the strips to a parchment-lined cookie sheet, leaving at least 1/4-inch between them.
4. Bake the straws on the middle rack for 12 to 15 minutes, or until the ends are barely browned. Remove from the oven and set the cookie sheet on a rack to cool.
5. Serve at room temperature. Cheese straws will keep in the refrigerator, in a sealed container, for two days, but they taste best when freshly baked and served shortly thereafter.
My stepfather has a few tricks up his sleeve, two of which he breaks out every Christmas: cornbread stuffing and glogg. His stuffing deserves a separate post — it steals the show every year — but I imagine many of you are a little stuffinged out at the moment. Am I right?
Good, let’s focus on the glogg then. The word “glogg,” Scandinavian in origin, derives from a verb meaning “to glow” or “to warm,” which is just what this hot beverage is meant to do — warm you up, get you glowing. Coming from a land where the sun shines seldom in a long winter season, glogg is meant to work immediately, which is exactly what it does. In a sort of two-pronged attack, glogg enters the system: as vapors swirl off the hot liquid up into the nose making their way to the brain, the liquid itself — a mixture of red wine, port and brandy — pours through the blood stream. This is potent stuff. This is bone-warming, rosy-cheek inducing, party-starting stuff. It’s a beautiful thing.
In my family, it’s not Christmas without glogg. And this year, it won’t be New Year’s without glogg either. I need one more round before I start drafting my resolutions. Moreover, I need something to accompany these rosemary-parmesan crackers, my latest pre-dinner fix. I discovered these a few weeks ago when I needed to make something for a potluck hors d’oeuvres party. Never knowing what to bring to these sorts of events, I opened an old classic and soon found myself in a particularly enticing chapter: crackers.
Crackers. Why make homemade, you ask? Well, this isn’t the sort of cracker meant to be topped with cheese or pâté or any sort of party spread. This is both a cheese and a cracker in one entity meant to be enjoyed on its own. Topped with a teensy sprig of rosemary, these crackers, I worried, would be too pretty to eat. But that they were not. With both beer and wine drinkers alike, they were a hit. These salty discs beg to be washed down with a heartwarming libation, and in that sense become their own little party starters themselves. Hmmm, homemade crackers + glogg? This could be dangerous. Happy New Year everyone!
**Notes: Plan Ahead! The cracker dough should chill in the fridge ideally for 24 hours — my dough basically just chilled overnight, but the recipe suggests 24 hours. If you forget to make this ahead of time, try popping the dough in the freezer for two to three hours.
Also: Bake these the day you serve them. They don’t keep well.
3/4 cup all-purpose flour
1 teaspoon coarse salt
Pinch of white pepper (didn’t have, so didn’t use)
2 teaspoons finely chopped fresh rosemary, plus extra sprigs for garnish
3 tablespoons chilled unsalted butter, cut into small pieces
1 cup finely grated (2 1/2 ounces) Parmigiano Reggiano cheese
5 tablespoons sour cream
1 large egg white, lightly beaten (optional — this is if you want to do the pretty rosemary garnish)
1. Combine flour, salt, pepper, and rosemary in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture resembles coarse meal. Add cheese; pulse until combined. Add 1 tablespoon of the sour cream at a time, pulsing each time to combine. (Note: I added the sour cream in 2 batches…not patient enough to do 1 T. at a time.) Process until dough comes together and is well combined.
2. Transfer dough to a work surface. Shape dough into a 2-inch-wide log. Wrap with plastic wrap, and refrigerate for at least 24 hours. (Note: I chilled mine for about 18 hours. If you are pinched for time, try chilling the dough in the freezer for 2 to 3 hours.)
3. Heat oven to 325 degrees. Slice chilled log into 1/4-inch-thick slices. Transfer slices to a parchment-lined baking sheet. Dip a sprig of rosemary into egg white, and place in center of a cracker slice; repeat with remaining rosemary and crackers. (Note: The rosemary garnish is optional – it’s purely for decorative purposes.) Bake immediately, rotating sheet once, until crackers are golden brown and firm in the center, 25 to 35 minutes. (My crackers took 25 minutes.) Transfer to a rack to cool.
Oh, hello there. Sorry to do this again while you’re all busy working, but I feel compelled to share another lunch with you: roasted grapes with thyme over grilled bread and fresh ricotta…yummmmmm. I promise to only do this when I really mean it. This recipe comes from this month’s Real Simple magazine, and fittingly, it couldn’t be more simple or delicious.
I first made this over the weekend as a side dish, omitting the bread, just spooning the warm, thyme-infused grapes over a dollop of homemade ricotta. It was delectable. Why omit the bread, you ask? Well, because the main dish was pear and bacon panini, and serving grilled bread aside panini seemed like overkill. BTW, the pear and bacon sandwiches (another September RS recipe) were fabulous — hoping to report back on those soon.
What I love about this recipe is its versatility. It’s delicious with or without bread. It could be served with any number of cheeses. It could be served at a casual lunch as an open-faced sandwich or at a fancy dinner party as a beautiful hors d’oeuvres.
And what I can’t stop dreaming about doing is this: making an all-white pizza (perhaps with homemade ricotta, Parmigiano Reggiano, and mozzarella) and, as soon as the pie emerges from the oven, topping it with these just-bursting, sweet-salty grapes. I’ll let you know when that day arrives.
Note: I actually don’t even have the recipe in front of me! My aunt ran off to Alexandria with it, and I am writing this from memory. The recipe is not complicated at all, but if you want the real deal, pick up the September 2011 Real Simple.
fresh thyme sprigs
good rustic bread, sliced into 1/2-inch thick pieces
fresh ricotta, preferably homemade (recipe below)
1. Preheat oven to 450ºF. Spread grapes onto a sheet pan. Drizzle with olive oil. Sprinkle with salt. Lay thyme leaves over top. Toss all together gently with your hands. Place pan in the oven for 7 to 9 minutes or until grapes just begin to burst. I prefer the shorter roasting time — it’s nice when some of the grapes remain in tact.
2. Meanwhile, heat a grill or grill pan to medium-high. Brush the bread with olive oil. Grill until nice and toasty.
3. Assemble the open-faced sandwiches: Spread fresh ricotta over bread. Top with roasted grapes. Discard thyme sprigs. (While the thyme sprigs look pretty, it’s a little impractical to serve the sandwiches with the sprigs…they don’t taste so yummy.)
Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
1. Marcella Hazan’s tomato sauce is every bit as delicious as everyone has claimed. I’ve never had success making tomato sauce. Never. I had accepted that jarred sauce tasted better than anything I could produce at home. That is until this past Tuesday, when I dipped my wooden spoon into my pot of gently simmering tomatoes, lifted it to my mouth, and tasted the freshest, lightest, most delectable flavors. And I have been smiling ever since. For all of you food bloggers, I know this is nothing revelatory. But friends, family, and any of you out there who have tomato sauce making fears, rest assured that you, too, can cook like an Italian grandmother. This sauce is gold.
2. Thanks to discovery #1, I’ve finally made a classic pizza margherita at home. One of my all-time favorite spots for thin-crust pizza is 2Amys in Washington D.C., which serves an incredible pizza margherita topped with a most memorable fresh tomato sauce. 2Amys Pizza was my first thought after tasting Hazan’s sauce. Now, I’ve accepted that until I build my wood burning oven, I’m not going to achieve a restaurant quality crust at home. But I no longer have an excuse for not making pizza margherita. This sauce is so damn good. I credit nothing other than the sauce for producing the pizza that emerged from my oven today. It was one of the best. Less is more is the key here: a thin layer of this sauce topped sparingly with fresh mozzarella cheese and a sprinkling of fresh basil out of the oven does the job. Yum yum yum.
2 pounds fresh, ripe tomatoes, peeled (see video on Food52 for guidance)
5 tablespoons butter
1 medium onion, peeled and cut in half
Salt to taste
1. Place the prepared fresh tomatoes in a saucepan, add the butter, onion, and salt, and cook uncovered at a very slow, but steady simmer for about 45 minutes, or until it is thickened to your liking and the fat floats free from the tomato.
2. Stir from time to time, mashing up any large pieces of tomato with the back of a wooden spoon. Taste and correct for salt.
4 cups whole milk
2 cups heavy cream
1 teaspoon kosher salt
3 tablespoons good white wine vinegar
1. Set a large sieve over a deep bowl. Dampen 2 layers of cheesecloth with water and line the sieve with the cheesecloth.
2. Pour the milk and stream into a stainless steel or enameled pot such as Le Creuset. Stir in the salt. Bring to a full boil over medium heat, stirring occasionally. Turn off the heat and stir in the vinegar. Allow the mixture to stand for 1 minute until it curdles. It will separate into thick parts (the curds) and milky parts (the whey).
3. Pour the mixture into a cheesecloth-lined sieve and allow it to drain into the bowl at room temperature for 20 to 25 minutes, occasionally discarding the liquid that collects in the bowl. The longer you let the mixture drain, the thicker the ricotta. (I tend to like mine on the thicker side but some prefer it moister.) Transfer the ricotta to a bowl, discarding the cheesecloth and any remaining whey. Use immediately or cover with plastic wrap and refrigerate. The ricotta will keep refrigerated for 4 to 5 days.
Classic Pizza Margherita
Dough yields 4 pizzas serving 3 to 4 people total
Ben’s friend Aaron is a very good cook, a master of tacos, chicken parmesan and steak frites, in fact. Unfortunately for all of us, he’s a little possessive over his recipes. And he’s a tease, too. Often he’ll email me beautifully composed photos of his culinary creations, always threatening, however, that if I dare use his content without permission, legal action might be pursued.
So I’ve learned not to ask. Sort of learned. There was just one recipe I had to have.
On a humid Minnesota evening last summer, Aaron served a tangy, creamy blue cheese dressing over a crisp romaine salad aside grilled steaks, warm bread, Ore-Ida french fries, and corn on the cob. It was a memorable meal. Every bite. The blue cheese dressing, however, left an indelible imprint.
Sure, I could have scoured the blogosphere or checked out some of my favorite cookbooks for any old blue cheese dressing recipe, but that’s exactly what I feared — making any old blue cheese dressing. It would never match up. There was something special about Aaron’s recipe, and I made it my mission to find out.
After a wee bit of pleading and a year of subtle hinting, I learned that Aaron’s recipe is loosely based off Sally Schneider’s Roquefort Blue Cheese Dressing in her cookbook A New Way to Cook.
Aha. Sally Schneider. I should have known. Schneider is never without a trick or two up her sleeve. Her arsenal of reliable recipes has made her one of my favorite cookbook authors as well.
This recipe is surprisingly light — made with buttermilk and reduced-fat sour cream — as far as creamy dressings go, and the addition of sherry vinegar gives it the perfect bite. I served it just as Aaron did, over a simple romaine salad with a few halved cherry tomatoes, but I imagine this dressing would be a lovely accompaniment to the usual suspects: buffalo wings, celery sticks, pizza, etc.
4 oz. blue cheese, such as Roquefort, Maytag Blue, Saga Blue — whatever you like
2/3 cup buttermilk
1/2 cup sour cream
1 1/2 tsp. sherry vinegar
1 tsp. olive oil or walnut oil (Schneider recommends)
freshly ground black pepper
1. Combine all ingredients in a blender. Blend until smooth. Taste. Add more pepper if desired.
Fresh corn polenta — oh fresh corn polenta! How could I have forgotten about you? I discovered you this time last year. I was out to eat. You were in my bowl. It was love at first bite. You were the very best polenta I had ever tasted, your sweet corn flavor discernible even through the jus of the pair of braised short ribs smothering you. How could this be, I wondered? I chalked it up to lots of butter and cheese and the sort of restaurant trickery that just can’t be duplicated at home. And so I forgot about you. For a whole year. Oh fresh corn polenta! I’m so happy you’re back in my life. In my home no less. And for good this time.
This is the sort of recipe I want to tell everyone about. I want to call all of my friends and family. I want to spark up conversation with people in checkout lines, knock on my neighbors’ doors, stop strangers in the street. It is so good and much to my surprise calls for no sort of restaurant magic — just a box grater, a little butter, and a sauté pan. It’s the kind of thing I could eat every night for dinner, and this week I basically have. I love it with sautéed greens or with a poached egg or just on its own with some cracked pepper and parmesan cheese. Before the season ends, I hope to try it with some sautéed mushrooms, too, which is how they serve it at La Toque, the source of this wonderful recipe.
You’ll discover it takes no time to whip up, just a little elbow grease during preparations — grating the ears of corn can be tiring. With that in mind, this is not a dish to make for company. It is the perfect dinner-for-1 or-2. It is simple and delicious. It is restaurant worthy certainly, but comfort food at its core. And I hope it will leave you wondering, as it has left me, where have you been all my life?
One ear’s worth of grated corn:
I found this recipe from The View from the Bay online. There’s a little video included on the website, which is sort of helpful to watch, but not critical. The original recipe hails from La Toque, where they serve it with sautéed chanterelles. Yum Yum Yum.
1. Clean the corn, removing all husks and threads. Working over a large bowl, grate the kernels off of the cob on the coarse side of a box grater. You will have a very wet coarse pulpy mixture.
2. Melt the butter in a small saucepan over medium heat. Add the grated corn and season with a good pinch of salt. Simmer over low heat, stirring to prevent browning, for about 3 minutes. The mixture is ready when it just begins to thicken and set.
3. Top with some grated Parmigiano Reggiano and/or a poached egg or some sautéed greens.
Next time you are invited to a potluck picnic, volunteer to make sandwiches. And then make these. You will be loved forever. I promise.
Roasted red peppers, arugula and an herbed goat cheese* is a particularly nice combination at the moment but later in the summer, when the tomatoes are peaking, a classic Caprese salad on this homemade focaccia will be a huge hit.
I have been making this focaccia recipe since it was printed in Fine Cooking magazine over six years ago now. It’s credited to Peter Reinhart and, like all of his recipes, is very precise. But unlike many of his recipes, which seem to begin days in advance of baking time, this one is just an overnighter and only takes minutes to prepare. It’s particularly easy if you have a stand mixer but Reinhart provides detailed by-hand mixing instructions as well. Make it. It’s a winner for sure.
I learned something, too, about roasting peppers while preparing for this picnic: Patience pays. I roasted these peppers as I usually do — on a parchment-lined sheetpan under the broiler for about 15 to 20 minutes or until evenly blackened — and steamed them as I usually do — in an aluminum bowl covered with plastic wrap. But instead of rushing the peeling, charring my little fingers in the process, I waited to peel till the following morning. It was a breeze. From here on out, I will roast, steam and peel 24 hrs. in advance … rrrrrigghhht.
* Note: I whipped a log of honey-goat cheese from Trader Joe’s with fresh basil and about 1/4 cup of crème fraîche (for texture), which made a delicious spread. Any herb or combination of herbs would be nice but I definitely recommend whipping the goat cheese with a little bit of milk or yogurt or something of the sort to make spreading easier.
Notes: If you don’t have a mixer, follow the instructions on the Fine Cooking website for mixing by hand.
1 lb. 9 oz. (5-1/2 cups) unbleached bread flour
2-1/2 cups cold water (about 55°F)
2 Tbs. plus 1 tsp. granulated sugar (1 oz.)
2 tsp. table salt or 3-1/2 tsp. kosher salt (1/2 oz.)
1 packet (1/4 oz.) instant yeast (also called quick-rise, rapid-rise, or fast-rising yeast)
10 Tbs. extra-virgin olive oil
Sea salt or kosher salt for sprinkling
Mix the dough:
Coat a bowl large enough to hold the dough when it doubles in size with 1 Tbs. of the olive oil. Transfer the dough to the bowl and rotate the dough to coat it with the oil.
Hold the bowl steady with one hand. Wet the other hand in water, grasp the dough and stretch it to nearly twice its size.
Lay the stretched section back over the dough. Rotate the bowl a quarter turn and repeat this stretch-and-fold technique. Do this two more times so that you have rotated the bowl a full 360 degrees and stretched and folded the dough four times. Drizzle 1 Tbs. of the olive oil over the dough and flip it over. Wrap the bowl well with plastic and refrigerate it overnight, or for at least 8 to 10 hours.
Shape the focaccia:
Remove the bowl of dough from the refrigerator and start shaping the focaccia 3 hours before you intend to bake it (2 hours on a warm day). The dough will have nearly doubled in size. Cover a 13×18-inch rimmed baking sheet with parchment or a silicone baking mat and coat the surface with 2 Tbs. of the olive oil.
Gently slide a rubber spatula or a dough scraper under the dough and guide it out of the bowl onto the center of the pan. The dough will sink beneath its own weight, expelling some gas but retaining enough to keep an airy gluten network that will grow into nice holes.
Drizzle 2 Tbs. of the olive oil on top of the dough. (Don’t worry if some rolls off onto the pan; it will all be absorbed eventually.)
Dimple the entire dough surface, working from the center to the edges, pressing your fingertips straight down to create hollows in the dough while gently pushing the dough down and out toward the edges of the pan. At first you might only be able to spread the dough to cover about one-half to three-quarters of the pan. Don’t force the dough when it begins to resist you. Set it aside to rest for 20 minutes. The oil will prevent a crust from forming.
After letting the dough rest, drizzle another 2 Tbs. olive oil over the dough’s surface and dimple again. This time, you will be able to push the dough to fill or almost fill the entire pan. It should be about 1/4 to 1/2 inch thick. If it doesn’t stay in the corners, don’t worry; the dough will fill the corners as it rises.
Cover the dough loosely with oiled plastic wrap, put the pan on a rack to let air circulate around it, and let the dough rise at room temperature until it’s about 1-1/2 times its original size and swells to the rim of the pan. This will take 2 to 3 hours, depending on the temperature of the room. Thirty minutes before baking, heat your oven to 475°F.
Bake the focaccia:
Just before baking, gently remove the plastic wrap and sprinkle a few pinches of sea salt or kosher salt over the dough. Put the pan in the middle of the hot oven and reduce the heat to 450°F. After 15 minutes, rotate the pan to ensure even baking.
Check the dough after another 7 minutes. If it’s done, it will be golden brown on top and, if you lift a corner of the dough, the underside will be golden as well. If not, return the pan to the oven for another 1 to 2 minutes and check again.
Set a cooling rack over a sheet of aluminum foil or parchment (to catch drippings). Use a metal spatula to release the dough from the sides of the pan. Slide the spatula under one end of the focaccia and jiggle it out of the pan onto the rack. If any oil remains in the pan, pour it evenly over the focaccia’s surface. Carefully remove the parchment or silicone liner from beneath the focaccia. Let cool for 20 minutes before cutting and serving.
Roasted Red Peppers
Yield= However many you want
(Estimate about 1 pepper for every 1 to 2 people)
red bell peppers
1. Preheat the broiler. Line a sheetpan with parchment paper for easy cleaning. Alternatively, grease the sheetpan with a little bit of olive oil.
2. Cut peppers in half lengthwise. Remove stem and seeds. Place peppers cut side down on sheet pan. Broil for about 15 to 20 minutes or until evenly charred.
3. Place peppers in a large bowl. Cover with plastic wrap. Steam until completely cool — overnight is ideal. Use peppers for salads, sandwiches, pasta salads, etc.
There are many ways to make a yummy herbed goat cheese. This is what I did: I whipped a log of honey-goat cheese (delicious on its own) from Trader Joe’s with fresh basil and about 1/4 cup of crème fraîche (for texture), which made a delectable spread. Any herb or combination of herbs would be nice but I definitely recommend whipping the goat cheese with a little bit of milk or yogurt or something of the sort to make spreading easier.