FOCCACIA BREAD

Foccacia Bread
Recipe from Melinda Gassman

6 cups flour
2 cups warm water
¼ cup oil
1/4 cup sugar
2 tsp salt
1 ½ Tbsp yeast (2 single use packets)
6 oz. grated Parmesan cheese
2 Tbsp Italian seasonings
2 Tbsp olive oil
1/2 tsp salt


Combine 3 cups of the flour, water, oil, 2 tsp. salt, sugar, and yeast in a large mixing bowl. Mix with beaters or dough hook for 5 minutes. Add remaining 3 cups of flour and knead for 5 minutes (by hand or in mixer). In a separate bowl, combine cheese and seasonings. Add ½ of the mixture to the dough and knead it in for 2 more minutes. (Sometimes, I make it to this point the night before, spray the inside of a plastic grocery bag with non-stick spray, toss the ball of dough into the bag, tie the top up and put it in the fridge. The next day I take it out, let it warm up a little and proceed.)

Lightly cover the dough with oil and place in a bowl, and let rise for 20 minutes. (If you had it in the fridge overnight, skip that. Just start here after the dough has warmed up a little.)

Roll the dough out a little bigger than a baker’s half sheet (large cookie sheet with sides---11 x 17).

Spray the pan and place the dough in it. The dough will retract a little; make it fit the pan. Spread the olive oil on the dough. Add the last 1/2 tsp. of salt to the cheese mixture. Sprinkle the mixture over the dough. Let rise for 15 – 20 minutes.

In the meantime, preheat oven to 425 degrees. Poke the dough gently but firmly enough to leave depressions over the dough’s surface. (If you forget to do this, don’t worry about it! I usually forget.) Bake for 15 minutes, placing aluminum foil lightly over the top for the last five minutes to avoid over-browning. You might need to add a few more minutes of baking time, depending on your oven.

(This bread is really good for sandwiches. Cut in squares and split in half lengthwise.)

RICE SALAD with CUCUMBERS & GRAPES

RICE SALAD with CUCUMBERS & GRAPES
based on a recipe in the Washington Post

Cook 1 1/2 cups long-grain rice (I use basmati) in 3 cups of salted water. Rinse rice with cold water when done to bring the temp down. Drain and set aside.

While rice is cooking, combine the following in a mixing bowl:
1 large fennel bulb (also called anise) sliced thin. (Google "how to slice fennel" for a quick, easy demo)
1 small sweet onion sliced thin (can use the white part of a leek)
1 large cucumber sliced thin (I stripe the peel with a fork and leave it on for decoration)
1 bunch of seedless black grapes, halved (1-2 cups)
3 TBS raisins, golden raisins or chopped figs (soak in hot water first if not soft)
1/2 cup chopped walnuts

Dressing - emulsify in a blender or with a blender stick:
6 TBS extra virgin olive oil
2 TBS balsamic vinegar
leaves from 4 springs of flat leaf parsley
4-5 basil leaves

Pour over rice salad and mix well. Season with salt and fresh pepper to taste. Serve warm or at room temperature

BLACK CURRANT BUTTERMILK BISCUITS

BLACK CURRANT BUTTERMILK BISCUITS

Combine in a mixing bowl:
2 cups flour
1 cup sugar
1 TBS baking powder
1 tsp kosher salt

add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.

in a small bowl mix 1 cup black currants with a handful of flour until currants are lightly coated with flour - set aside.

in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg

add egg mixture to dry mixture and mix only until just moistened, then add black currants and mix only until roughly combined.

dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).

Put onto a baking sheet lined with parchment paper. brush with an egg wash**, sprinkle with sugar, then bake for 15 - 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature

* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.

** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.

BUTTERMILK CHEDDAR BISCUITS

BUTTERMILK CHEDDAR BISCUITS
based on a recipe from Ina Garten

Combine in a mixing bowl:
2 cups flour
1 TBS baking powder
1 1/2 tsp kosher salt

add 1 1/2 sticks of cold butter, diced and mix on low (with paddle attatchemnt if you have one - I don't) until butter is pea-sized.

in a small bowl mix 1 1/2 cups medium cheddar (grated) with a handful of flour until cheese is lightly coated with flour - set aside.

in another small bowl beat together with a fork:
1/2 cup cold buttermilk*
1 large cold egg

add egg mixture to dry mixture and mix only until just moistened, then add cheese and mix only until roughly combined.

dump mixture out onto a well-floured board and knead together 5 or 6 times. Roll dough into rectangle. With a sharp, floured knife, cut into biscuits (8 large or 16 medium or 24 small).

Put onto a baking sheet lined with parchment paper. brush with an egg wash**, then bake for 15- 25 minutes at 425 (depending on size of biscuits.) Tops should brown and biscuits should be cooked through. Serve warm or at room temperature

* to make buttermilk put 1/2 tsp lemon juice or vinegar into a 1/2 cup measuring cup. then fill the est of the way with milk.

** to make an egg wash combine 1 egg with 1 TBS milk and beat with a fork.

Buttermilk Chocolate Cupcakes

BUTTERMILK CHOCOLATE CUPCAKES
based on a recipe from Melinda Gassman

In a small sauce pan bring to a boil:
1/2 cup margarine
1/2 vegetable oil
1 cup water

Place the following into a mixing bowl:
2 2/3 cups flour
2 cups sugar
1/2 cup extra dark cocoa powder

pour boiling mixture onto dry ingredients and mix well, then add:
2 eggs
1 1/2 tsp baking soda
1 1/2 tsp vanilla
2/3 cup buttermilk*

Mix well. Batter will be runny. Scoop into paper-lined cupcake pans. Bake at 350 for 12-15 minutes. Makes about 30 cupcakes. Recipe may be halved.

* make your own buttermilk by putting 2/3 tsp of lemon juice or vinegar into a 2/3 cup measuring cup, then fill the rest of the way with milk.


Optional:
vanilla cupcakes - omit the cocoa powder, increase vanilla to 2 tsp.