Herb Batter Bread ~ Quick and Easy

Herb Batter Bread ~ Quick and Easy
As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Makes one 8" or 9" round cake pan (or equivalent)

This is a recipe that dates back to at least 1970, I first began making it while in high school. I cannot tell you the number of times I have made it since then! It's an easy, friendly dough to work with that produces a good little bread that smells wonderful as it bakes, and it's delicious warm, or toasted the next day. You can use any herbs that you like; fresh or dried, (or a combination of herbs that pleases you.)  I sometimes make this with half whole wheat flour and half all purpose flour.

You can mix this by hand, or use your stand mixer.

Ingredients:
1/2 cup milk
1 1/2 tablespoon sugar
1 teaspoon salt
2 1/4 teaspoons butter or margarine
1 package yeast, (or a scant 1 tablespoon dry yeast)
1/2 cup warm water
2 1/4 cups all-purpose flour (sift before measuring)
1 tablespoon dried/instant minced onion
1/2 to 1  teaspoon dried herbs, or more (your choice; dill, rosemary, etc.)
        OR 1 to 3 teaspoons minced fresh herbs
Melted butter
coarse salt

Method:
Heat milk in a small pan over medium heat until small bubbles form around edge of pan
(don't boil), remove from heat and stir in sugar until dissolved. Cool to lukewarm.

In a large bowl (or in the bowl of your stand mixer), dissolve yeast in the warm water. Add cooled milk mixture. Stir flour into yeast mixture. Add dried/instant minced onions and dill or
other herbs, stir all together until well blended, about 2 minutes. Cover and let rise in a warm place until tripled in bulk; about 45 minutes. Stir down and beat vigorously about  30 seconds. Turn into a greased 8-inch cake pan, or 9-inch pie pan. * Bake in a 350ºF oven center rack about 1 hour. Brush top crust with melted butter and sprinkle lightly with salt (salt is optional).

* Once batter is in the pan, before putting in the oven, I always allow it to rise another 45 minutes. This step is NOT necessary, but I like the texture the extra rise produces.

Just wait until you smell this bread baking in your own kitchen ~ YUM.  Enjoy!

Roasted Delicata Squash with Pancetta and Sage

As shared from the kitchen of Once Upon a Plate
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1 large Delicata Squash
2 to 3 teaspoons or so of good Olive Oil
Kosher or Sea Salt
Freshly ground black pepper
3 or 4 cloves garlic, peeled and smashed
2 ounces very thinly sliced pancetta, cut into strips
6 to 8 fresh sage leaves

Tools you'll need:
Large, sharp knife
shallow rimmed baking pan (lined with parchment for easy clean-up)
spatula to flip the squash

Method:
Place rack in center position of oven and preheat oven to 425º(F)

• Wash the squash with water, dry and slice lengthwise from stem to blossom end. Scoop out seeds and membrane.  (Discard the seeds or do as I do and roast them~ they make a tasty snack)
• Slice squash into 1/2-inch slices crosswise (slices should look like half-moons)
• Place slices and smashed garlic on lined baking pan, drizzle with olive oil, sprinkle with salt and pepper.
• Toss the squash with your hands to distribute the olive oil over the squash and garlic. 
• Arrange squash slices flat on the pan. (You can crowd the slices together
but don't overlap.) You want the squash flesh resting on the pan so each slice roasts evenly. 
• Place pan in oven and bake 6 minutes, flip slices over. Bake additional 6 minutes.
• Sprinkle pancetta and sage leaves over the squash and return to oven and
roast for an additional 6 minutes or so, until the squash is tender when pierced with a knife tip and pancetta has begun to get crispy.
• Remove from oven and allow to cool a minute or two before serving.

Enjoy!

Recipe adapted from Siren Sea 

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Porcini Salt Minute Steaks with Rosti

As shared from the kitchen of Once Upon a Plate by Mari
www.onceuponaplate1.com
Adapted from Donna Hay

2 Servings
Ingredients:

For the Meat:
About 1/2 ounce dried porcini mushrooms (15 grams)
1 Tablespoon sea salt flakes
4 thin-cut sirloin steaks, or beef filet (about 3 ounces each)
olive oil (for brushing)
For the Rosti:
I large potato (Russet; starchy baking potato), about 13 to 14 ounces, peeled and grated
1 Tablespoon fresh rosemary leaves
Scant 2 ounces butter, melted
Sea Salt
Vegetable Oil for frying
In the bowl of a spice mill, small food processor or blender, combine porcini and sea salt flakes and pulverize until powdered. Set aside.
To make the Rosti:
Mix the grated potato, rosemary, butter and salt in a bowl, toss to combine.
Heat frying pan over medium-high heat, add a little oil and one-quarter of the potato mixture, spreading out to make a thin even pancake. Cook for 3 to 4 minutes each side or until crispy and browned. Repeat with remaining potato mixture, and hold on a rack placed over a baking pan in a warm oven.
To cook the meat:
Brush the steaks with oil and sprinkle with porcini salt. Heat a frying pan over high
heat; when hot, add steaks and cook for about 1 minute, or so, each side. Serve with the rosti and extra porcini salt on the side.

Enjoy!

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Lemon, White Chocolate and Basil Cookies from Mia's Domain

These are very good cookies; bright with lemon and the fresh basil just adds a nice little flavor nuance in the background. The recipe is from Mia at
www.http://www.miasdomain.com/.  It's a beautiful blog with lots of appealing recipes, stop on by enjoy all the eye candy that Mia creates! 

Mia's Domain: Lemon, White Chocolate and Basil Cookies

Ingredients:

2 cups unbleached all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

2 tablespoons lemon zest, finely grated

1 tablespoon basil, finely chopped into small pieces

1/2 cup butter, room temperature

1 cup white chocolate, chips

1 cup superfine sugar

1 egg, room temperature

2 tablespoons lemon juice

Preheat oven to 350 F.

In a medium bowl, whisk together flour, baking powder, salt, lemon zest, chocolate chips and basil.

In a large bowl, cream butter and sugar until light and fluffy. Add egg, and lemon juice and beat until combined.  With the mixer on low, beat in flour mixture to combine.

Drop teaspoonfuls (about 1" apart) onto two cookie sheets. Bake for about 15 to 20 minutes or until cooked and a golden color. Remove from the oven to cool.

Frosting:

1 tablespoon fresh lemon juice

1/2 cup powdered/icing sugar

2 tablespoons lemon zest

Whisk fresh lemon juice and powdered sugar until smooth and creamy.  Frost cookies and sprinkle with fresh lemon zest.

My notes: Start with slightly less than 1 tablespoon lemon juice and add more by droplets to get the desired consistency.

Thank you for sharing this delicious recipe Mia! (www.miasdomain.com/)

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Chèvre (Fresh Goat Cheese) Crackers and Herb Salsa

Chèvre Crackers and Herb Salsa

As shared from the kitchen of Once Upon a Plate by Mari

Adapted from "Christina's Cookbook" Recipes and Stories from a Northwest Island Kitchen

by Christina Orchid

These crackers are flavorful and very easy to make, the dough is a dream to work with as well. Makes 2 to 3 dozen crackers, depending upon the size

Chèvre Crackers

1 cup unbleached white flour

1 cup cake flour

3/4 teaspoon salt

3/4 teaspoon baking powder

NOTE: I don't keep lard on hand, so I used 4 Tablespoons butter in place of the following:

-2 Tablespoons unsalted butter

-2 Tablespoons lard

3/4 cup Chèvre cheese

about 1/2 cup ice water

Method: Place the dry ingredients in the bowl of a food processor fitted with the metal blade, pulse several times to mix. Add the butter (and lard if using), and cheese; pulse several times again. The dough will be crumbly. With the motor running add the ice water in drips until the dough forms a ball. (You will likely not need the entire 1/2 cup of water.) Whirl the dough ball in the food processor for a minute or two, then turn out onto a floured work surface. You can wrap the ball in plastic and refrigerate for up to 4 days.

(Note: I divide the dough into 2 to 4 balls, as I find them more easily manageable to roll out.)*

Preheat oven to 350* (F). To form the crackers, roll the dough very thinly, (about 1/8-inch). You can cut shapes with a cookie cutter, or cut into random shapes with a knife. Place the crackers on a baking sheet, and prick several times, all over with the tines of a fork (this helps to prevent them from rising while baking.) Bake for about 20 minutes until they are barely a pale golden color around the edges. (I begin checking on them @ about 12 to 15 minutes, if the crackers are very thin they will bake in less time than 20 minutes.) Serve warm or store in an airtight container for up to 1 week.

*The cracker dough can be wrapped airtight and frozen for up to one month.

Herb Salsa

Makes about 2 to 3 cups (depending upon if you pack the herbs firmly or loosely in measuring cup)

Recipe can easily be halved

This is so good, fresh and flavorful. It's wonderful on grilled fish, chicken or meat, too. It doesn't matter about the type and amount of herbs you use ~ you're aiming for a fresh herb-filled flavor. I used Italian (flat leaf) parsley, cilantro, upland sorrel, thyme, scallions (instead of chives), and a section of an English "hot house" cucumber-- seeded but not peeled.

For the brightest color and flavor this is best made shortly before serving (one to three hours ahead at the most), otherwise the vinegar will "cook" the herbs and they will lose their vibrant color. It is best to use a sharp knife for cutting the herbs as the food processor tends to bruise the tender leaves, which affect the texture.

For the nicest texture and presentation I remove stems from the parsley, cilantro and cress, and of course pick the leaves from the woody stems of other herbs.

2 cups chopped fresh herbs, with at least 4 of the following:

cilantro, Italian flat-leaf parsley, basil, mint, thyme, oregano, lovage, sweet cicely, sorrel, water cress, or Upland cress.)

1 small cucumber, peeled, seeded and cut into 1/8-inch dice (as noted, I use a section of an English "hot house" cucumber-- seeded but not peeled, because I like the bright green color.)

1 tablespoon chopped chives (or finely minced scallion; green stems only)

2 tablespoons fruity, extra-virgin olive oil

2 tablespoons red wine vinegar (I use white wine vinegar)

1/2 to 1 teaspoon finely grated lemon zest (sometimes I omit, it's still good without)

1 to 3 cloves garlic, finely chopped

Salt and freshly ground black pepper

Mix all ingredients in a nonreactive bowl. Chill about 20 minutes. Spoon over the crackers and enjoy!

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Couscous with Toasted Pine Nuts

Couscous with Toasted Pine Nuts
As shared from the kitchen of Once Upon a Plate
Recipe adapted from "How Easy is That?" by Ina Garten

6 servings

4 tablespoons (½ stick) unsalted butter
2 cups chopped yellow onion (2 onions)
3 cups chicken stock, preferably homemade
1½ teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 cups couscous (12 ounces)
½ cup pine nuts, toasted
½ cup minced fresh parsley

In a large saucepan melt butter and add the onion and cook over medium-low heat for 8 to 10 minutes, stirring occasionally, until tender but not browned. Add the chicken stock, salt, and pepper and bring to a full boil. Stir in the couscous, turn off the heat, cover, and allow to steam for 10 minutes. Fluff with a fork, stir in the pine nuts, sprinkle with parsley, and serve hot.

Note:  I always add a squeeze of fresh lemon juice to couscous, and a few shards of fresh Parmesan Reggiano cheese.  In the photo above I also added some fresh, chopped basil to the parsley, as it was in season. ( You can any favorite fresh herb that you like.)

Recipe adapted from "How Easy is That?" by Ina Garten

My Favorite Fresh-Herb Rolls

Years ago these rolls were the signature bread at a wonderful organic restaurant and farm near our home. Through the years the restaurant has progressed adding a professional bakery on site, which produces mainly artisan breads. I don't think they offer the herb rolls anymore, but these remain my family's absolute, all-time favorite recipe for dinner rolls. The whole wheat flour and oat bran give them a wonderful depth of flavor, while the white flour keeps them light and tender.





Summer Jo’s Herb Rolls
As shared from the kitchen of Once Upon a Plate



Friendly warning---This recipe makes a restaurant-size quantity  (4 dozen rolls!) 
I always half the recipe, and there are still plenty to freeze. (I freeze after baking and cooling ~ wrap them airtight.)  It would be easy to quarter the recipe if you would like.



Be generous with the fresh herbs you use, for half a recipe of dough I usually  use 2 to 3 tablespoons in total. Use any combination of fresh herbs that you like.  I usually use fresh thyme, rosemary, chives and a bit of oregano.


Ingredients:




3 tablespoons yeast (the original recipe used old fashioned slow-rise yeast. To substitute instant see notes below)
1 cup sugar
4 cups warm water
4 each, whole eggs
1 cup olive oil (I prefer a mild flavor for this recipe)
8 cups enriched white flour
2 cups whole wheat flour
1 cup oat bran *
2 tablespoons salt


To taste: Fresh seasonal herbs, chopped
Extra flour for kneading ; this is a soft dough and may take quite a bit more flour than expected.
Method:
Dissolve the yeast and sugar in warm water (120-130 degrees) for 5-10 minutes.
Add the eggs and oil, mixing them into the dissolved yeast. Add all the flour and bran to the mixture 2 cups at a time, then add the salt and chopped herbs.
Note: If using instant yeast,  mix the warm water, oil and eggs until well combined. Don't bother dissolving yeast in the water-- just add the yeast and sugar to the flour.
Knead the dough into a ball and set it in a large covered bowl, storing this in a warm place until the dough doubles in size.
Butter or oil baking sheet(s).
Butter or oil your hands. Form the dough into 2-1/2-inch balls. Let rise, about 30 to 45 minutes.
Preheat the oven to 350 degrees and bake the rolls for 12-20 minutes or until just golden brown and baked through. (Baking time will depend upon the size of the formed rolls.)




Delicious served warm with butter~ and even good split and toasted a day or two later.

* If oat bran is difficult for you to find, you can just whir some old-fashioned rolled oats in a blender or food processor (until slightly chopped, leaving some texture. Don't over blend to a powder)  as a substitute.


I hope you enjoy!


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Parmesan-Polenta Crostini with Thyme

Parmesan-Polenta Crostini with Thyme
As shared from the kitchen of Once Upon a Plate
Makes about 24 pieces (recipe can easily be doubled)

2 cups water
1 teaspoons salt
1/4 teaspoon freshly grated or ground nutmeg (optional)
1/2 cup fine grain polenta
1/2 cup freshly grated Parmesan
Freshly ground coarse black pepper
1 tablespoons minced fresh thyme leaves

Special equipment, very helpful for this recipe:
2 large, shallow rimmed baking sheets of about the same size.

Method:

In a heavy saucepan, bring the water to a boil over high heat. Add salt, the nutmeg and reduce the heat to the medium. Add the polenta gradually, whisking constantly. Continue to whisk for about 5 minutes as the mixture bubbles. Reduce heat to low and cook, stirring occasionally, until the mixture begins pull away from the sides of the pan (this should take about 10 minutes.) Add 1/4 cup of the Parmesan cheese, 1/2 teaspoon thyme and 1/4 teaspoon pepper and stir to combine thoroughly.

This step is the easiest way to make an even layer of the polenta, (the idea is to sandwich the polenta between 2 flat surfaces.) Here's how:

Invert one rimmed baking sheet on a countertop (so it is bottom side up) and place a sheet of parchment paper on the pan (adding a couple of drops of water between the paper and the pan will prevent it from slipping so much. Next spread the polenta out with a spatula into a smooth, even layer. Cover the polenta with another sheet of parchment paper, then place another baking sheet (right side up this time) on top of the parchment. With 2 hands, press down evenly on the top baking sheet until the polenta is about 1/4 inch thick. Refrigerate for at least 1 hour or overnight.

When ready to bake:

Preheat the oven to 375 degrees (F) Invert the baking sheets together and remove the top baking sheet and the top layer of parchment paper. (This will assure that the smoother side of the polenta will be facing up.)

With a knife cut the polenta into triangle about 2 inches long by 1 1/2 inches wide. Transfer the triangles to 1 or more baking sheets, spacing them 1/2-inch apart. Sprinkle about 1/2 cup of the remaining Parmesan cheese and the remaining thyme on top of triangles.

Bake until hot throughout and starting to brown, about 10 to 12 minutes. Turn the oven to broil and broil the crostini about 8 inches from the heat source until crispy and golden brown on top, about 3 minutes. Serve warm or at room temperature.

Delicious, and I hope you enjoy!
Recipe adapted from Michael Chiarello

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Grilled-Chicken Alfredo Sauce Pizza

Grilled-Chicken Alfredo Sauce Pizza
As shared from the Kitchen of Once Upon a Plate

Makes one 13-inch pizza (or two smaller pizzas)

Note: I assemble my pizzas on a wooden or metal pizza peel dusted with cornmeal to facilitate transferring the pizza to the hot baking stone in the oven. Alternately you can assemble your pizza on large baking sheet (turned upside down), and dusted with cornmeal for transfer to the hot oven. You can spread the Alfredo sauce directly on the raw dough, but I usually pre-bake my pizza crust for 2 to 3 minutes before adding the toppings, and that's what I did this time as well.

For the chicken:
1 large boneless skinless chicken breast (half of a full breast), brushed with oil, salted, peppered then grilled until just done. Cool, then chop or shred into small bite-sized pieces. (Or you may use leftover, cooked chicken for the topping.)

For the "Alfredo" sauce:

2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan


The toppings:

The "Alfredo" sauce
Cooked chicken
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella, fresh or aged
fresh basil leaves, or baby spinach leaves; washed and blotted dry
Olive oil, for brushing crust

approximately 1 pound pizza dough, (your choice- whole wheat or white flour dough)
shaped into a 13"-diameter disc, or two smaller discs if you prefer.
cornmeal or seminola flour for dusting the pizza peel

Directions:

Adjust oven rack to the middle position with pizza stone on the rack. Preheat oven to 450* (F) Allow to heat for at least 30 to 45 while assembling the pizza.


Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and stir just until fragrance is released. Add the flour and stir for a minute or two until flour is cooked and just beginning to color, watch carefully (do not brown.) Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and taste for salt. Season lightly with salt if desired, and pepper.

Generously dust pizza peel or inverted baking sheet with cornmeal (or seminola). Place pizza dough on top, ladle desired amount of Alfredo sauce on top, covering nearly to the edges. Sprinkle basil, or spinach leaves over, then tomatoes, grilled chicken and the mozzarella. Brush the edge of pizza with olive oil, and sprinkle entire pizza with a little coarse salt and freshly ground pepper.

With a quick, confident jerking motion move the assembled pizza to the hot baking stone. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and sprinkle with additional basil or spinach leaves. Allow to cool for a moment, then slice and enjoy.

Offer grated Parmesan cheese and red pepper flakes when serving, if desired.

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Rosemary Walnuts

Rosemary Walnuts

Yield: 2 cups

3 to 4 Tablespoons butter

2 tablespoons very finely minced fresh rosemary, or 1 scant Tablespoon dried & crumbled
1/4 teaspoon salt, more if desired
Generous pinch ground red pepper (Cayenne, or other hot ground pepper of your choice)

Optional: A couple shakes of Garlic Powder. If using Garlic Salt, reduce the plain salt in the recipe)

2 cups walnut halves or large pieces

Method:

Position oven rack in center, preheat oven to 400* (F)

Line a shallow baking pan (jelly roll pan) with foil or parchment.

Arrange walnuts evenly in pan, set aside.

In a small saucepan melt butter, then add rosemary, salt, red pepper. Stir over medium heat for a few moments so ingredients release their flavor. Remove from heat and sprinkle in garlic powder if using.

Drizzle butter mixture over nuts, stirring to coat as evenly as possible. Place pan in oven and roast for about 6 to 10 minutes or so, until walnuts are lightly toasted, stirring every 3 minutes. Remove from oven and allow to cool. Store in airtight containers. These make a nice gift when packaged in a jar with a pretty bow.

Enjoy!

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Lamb Chops/Cutlets with Herbs, Lemon and Vine Leaves

Lamb Chops with Herbs, Lemon and Vine Leaves
Serves 4

As shared from the kitchen of Once Upon a Plate

12 lamb cutlets, trimmed of extra fat
sea salt and coarse ground black pepepr
Olive oil (about a tablespoon)
grated zest from one lemon
Fresh oregano leaves (about 1 tablespoon), or a teaspoon or so rosemary needles, coarsely chopped
2 Tablespoons bright green grape seed oil, or extra virgin olive oil

Method:
Sprinkle both sides of chops with salt and pepper. Heat a large, heavy frying pan over medium-high heat until hot. Ad oil, lemon zest and herbs; stir for 30 seconds then add lamb cutlets without crowding. Cook for 3 minutes on each side (or longer, to your preference.) Remove from pan to a platter, tent with foil and keep them warm.

Heat a small amount of olive oil in the same pan and cook vine leaves 2 minutes per side or until crisp ~ watch carefully, they can burn quickly. Drain.

Plate the cutlets with mashed potatoes. Drizzle flavorful oil over the potatoes and season with coarse salt and coarse pepper. Place a vine leaf or two on each plate and serve.

Tips for vine leaves: Use organically grown, un-sprayed fresh grape leaves, or grape leaves in brine from the jar. Rinse, drain and blot the jarred leaves until dry before frying.

Recipe is adapted from Donna Hay

Enjoy!

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Black Cod with Sage on Crispy Potato Cakes

Black Cod with Lime and Sage

2 servings

1 Tablespoon oil
2 Tablespoons butter
1 lime sliced into 1/4-inch slices
10 to 12 fresh, whole sage leaves
3/4 to 1 pound Black Cod filets or steaks

Heat butter and oil over medium heat until butter is melted and a drop of water sprinkled in the pan sizzles and bounces.

Add lime slices and cook until tender about 1 minute on each side. Remove from pan and allow to drain. Add sage to pan and fry for about 1 minute. Remove from pan and place on towel to absorb excess oil and butter. (Sage should be crispy.)

Add Black Cod to pan and fry a couple of minutes per side. Fish should still be slightly opaque in the center. If you like your fish more well done, cook a few minutes longer.

Place one portion of fish on each plate, or one piece of fish on top of individual potato cakes. Garnish with fried sage and lime slices.

Black cod recipe adapted from Donna Hay

For Crispy Potato Cakes:

You can either make one larger potato cake; and cut it after cooking or use two very small frying pans to make two individual cakes if you prefer.

Peel two medium size russet potatoes, slice very thinly (a mandolin makes quick work of slicing.)

For individual cakes:

Heat 2 teaspoons of oil in small frying pan (non-stick is best for this recipe), add 1 teaspoon butter until melted. Layer potato slices evenly in pan, sprinkle very lightly with salt between every other layer. Press down with a spatual and allow to cook until lightly browned. Flip once, reduce heat slightly and cover pan and continue to cook until potato layers are tender when pierced with the tip of a knife and the bottom is golden brown and crisp.

To make one larger potato cake use the same method, increasing oil and butter by a teaspoon or two, then cut in half before plating, placing one half on each plate.

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Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme

Focaccia with Caramelized Onions, Applewood Smoked Bacon, Cracked Black Pepper and Thyme
As shared by the kitchen of Once Upon a Plate

Makes one 9 x 12-inch (or a thicker 8 x 10-inch) focaccia
Recipe can easily be doubled

Ingredients:

1 1/2 teaspoons rapid-rising dry yeast
1/2 cup warm water
1 tablespoon sugar
1 1/2 to 2 cups flour
1 1/2 teaspoons coarse salt
1/8 cup olive oil
Cornmeal, for dusting

Toppings:

Extra-virgin olive oil
2 thick slices of applewood (or other flavorful) bacon, cut into 1/4-inch strips across the streaky grain of the strips.
1 medium yellow (or brown) onion, peeled and cut 1/4-inch slices into rings.
pinch of salt, pinch of sugar
Leaves of thyme, off the stem, plus additional for final garnish after baking
A few generous very coarsely ground pinches of black pepper, or cracked black pepper if your mill does not adjust to a coarse grind.

Additional coarse salt for sprinkling

Method:

Heat a pan over medium heat, add 1 scant Tablespoon olive oil. Add bacon pieces to pan and fry until crisp-tender (don't over cook as it will brown further in the oven.) Remove bacon and set aside to cool. Remove all but 1 tablespoon of fat from pan, lower heat to medium-low. Add onion slices to pan, stir to coat evenly in the oil. Sprinkle a pinch of granulated sugar, and a pinch of coarse salt over the onions. Allow to slowly caramelize, stirring occasionally. This will take anywhere from 10 to 15 minutes, depending upon how thick the onion slices. If onions begin to brown too quickly, lower heat and add a teaspoon or two of liquid to the pan (water, broth, or wine.) When the onions are deeply caramelized and tender remove from pan and set aside to cool.

Prepare dough in bread machine (choose 'dough' cycle), or in food processor. I make mine in my stand mixer:

In the bowl of a standing mixer fitted with paddle, combine yeast with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 1 cup of the flour to the bowl. Switch to dough hook and add remaining flour. Dissolve salt in 1 tablespoons of water and add it to the mixture. Pour in 1/8 cup olive oil. When the dough starts to come together, increase the speed to medium. Periodically scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding a little flour as necessary.

Remove dough to a lightly floured work surface and fold over itself a few times. Shape the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil (to prevent a tough skin from forming.) Cover with cling film or a damp towel and allow to rise in a warm place until doubled in size, about 45 minutes.

Brush or rub a sheet pan with a little olive oil and sprinkle lightly with corn meal. When the dough has doubled turn out onto work surface. Shape and stretch the dough out to an oblong shape about 1/2-inch thick or so. Place the flattened dough on the pan and cover loosely with cling film. Let rest for 15 minutes. While dough is resting, position oven rack to lowest (bottom) position, preheat oven to 425* (F).

After 15 to 20 minutes uncover the dough and dimple with your fingertips all over. Brush the surface with more olive oil and then arrange caramelized onion slices evenly over the dough, followed by the bacon pieces, then sprinkle with cracked black peppercorns, thyme leaves and salt. Bake for 15 to 20 minutes. After removing from oven I allow the focaccia to cool a bit, then sprinkle a few additonal thyme leaves over all.

Delicious warm or at room temperature with your favorite beverage. Enjoy!

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Red Grape, Walnut, Rosemary and Pink Peppercorn Focaccia

Red Grape, Walnut, Rosemary and Pink Peppercorn Focaccia
(Tuscan Schiacciata Coll’uva)

As shared by the kitchen of Once Upon a Plate

Makes one 9 x 12-inch (or a thicker 8 x 10-inch) focaccia
Recipe can easily be doubled

Ingredients:

1 1/2 teaspoons rapid-rising dry yeast
1/2 cup warm water
1 tablespoon sugar
1 1/2 to 2 cups flour
1 1/2 teaspoons coarse salt
1/8 cup olive oil
Cornmeal, for dusting

Toppings:

Extra-virgin olive oil
15 to 20 red or green grapes, roasted
1/2 cup broken walnuts, (a little more if you like), toasted
A tablespoon or 2 granulated sugar
A few pinches of kosher salt
A few small sprigs of rosemary, off the stem
A few pink peppercorns, crushed between your fingers as you sprinkle them on the dough
Optional: A teaspoon or two of fennel seeds

Method:

Line a small, shallow baking pan with parchment or foil. Scatter grapes evenly over the prepared pan, drizzle with olive oil and toss to coat the grapes evenly, sprinkle very lightly with a little granulated sugar (1 or 2 teaspoons.) Roast in a hot 400* (F) oven for 10 to 20 minutes (depending upon the side of the grapes), until skins begin to shrivel and give up some of their juices. Stir once or twice to distribute evenly during roasting time. Remove from oven, set aside to cool.

Roast walnuts, set aside to cool.

Prepare dough in bread machine (choose 'dough' cycle), or in food processor. I make mine in my stand mixer:

In the bowl of a standing mixer fitted with paddle, combine yeast with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add 1 cup of the flour to the bowl. Switch to dough hook and add remaining flour. Dissolve salt in 1 tablespoons of water and add it to the mixture. Pour in 1/8 cup olive oil. When the dough starts to come together, increase the speed to medium. Periodically scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding a little flour as necessary.

Remove dough to a lightly floured work surface and fold over itself a few times. Shape the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil (to prevent a tough skin from forming.) Cover with cling film or a damp towel and allow to rise in a warm place until doubled in size, about 45 minutes.

Brush or rub a sheet pan with a little olive oil and sprinkle lightly with corn meal. When the dough has doubled turn out onto work surface. Shape and stretch the dough out to an oblong shape about 1/2-inch thick or so. Place the flattened dough on the pan and cover loosely with cling film. Let rest for 15 minutes. While dough is resting, position oven rack to lowest (bottom) position, preheat oven to 425* (F).

After 15 to 20 minutes uncover the dough and dimple with your fingertips all over. Brush the surface with more olive oil and then press grapes evenly into the dough, followed by walnuts, then sprinkle with pink peppercorns, rosemary and salt. Bake for 15 to 20 minutes. I sprinkle a few additonal rosemary needles over after removing from oven.

It is wonderful warm or at room temperature with a fruity Chianti, or your favorite beverage. Enjoy!


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Bite-size Beignets with Gruyère, Fennel & Piment d'espelette

These beignets are based on the French dough, pâte á choux. It’s the same dough used for profiteroles or éclairs. A very simple method which produces impressive results.

Beignets may be rolled out and cut then fried, however in this recipe the beignet dough is shaped with a spoon or a scoop, then dropped into hot oil to cook. You can also pipe them onto a baking sheet, brush with an egg wash and bake them.

Rather than the traditional sweet version, this time I added shredded Gruyère cheese, minced fennel bulb which I sweated in a little butter, and toasted fennel seeds to the dough, then fried them and sprinkled with the highly fragrant and spicy Piment d'espelette. Cayenne, or another ground red pepper could be substituted as well.

Please don't allow the length of this recipe to dissuade you from making them ~ they actually go together quite quickly.

I like to form the little balls with a very small food scoop (about 1-inch in diameter). This way the puffs cook quickly and perfectly, the exterior is crispy, crunchy, and the interior is moist and just cooked through. They are best best eaten immediately after cooking, which is a good thing because it is an effort in futility to resist these little morsels, as they drain on paper towels!

However, you can keep them for a short time by placing them on a pan, in a warm (200* F) oven for up to a half an hour.

Bite-size Beignets with Gruyère and Fennel

This recipe is easily doubled or tripled. The recipe as listed makes a generous serving for 3 to 4 people as an appetizer, or accompaniment with soups or salads.

You can blend this dough by hand, but I use an electric hand-held mixer.

Initial prep:

Line a shallow metal pan with paper towels, or brown paper. Set aside.

Ingredients:
1/4 cup water
2 ounces butter (1/4 stick), plus a teaspoon for sweating the minced fennel bulb
1/2 teaspoons kosher salt
1/4 cup all-purpose flour
1 large egg
1/3 cup grated Gruyère or other firm cheese
2 to 3 tablespoons minced fresh fennel bulb
1 to 2 teaspoons toasted fennel seeds
Vegetable oil for frying, I use canola oil
Piment d'espelette, Cayenne or other finely ground hot pepper for sprinkling

Method:

Toast fennel seeds in a pan over medium heat for a few moments until they release their fragrance. Remove to a dish and allow to cool.

In the same pan melt the butter and saute the minced fennel bulb. Add a tablespoon of water, stir and allow the fennel to sweat and become tender. Remove to a dish and cool, set aside.

For the dough:

Bring the water, butter and salt to a boil in a small saucepan.

Remove the pan from the heat and add the flour, stirring well until mixture is combined.

Return the pan to medium high heat and stir, or beat with hand held electric beater until batter pulls away from the side of the pan. Continue beating until the dough cools slightly for about a minute.

On low speed, add 1/3 of the beaten egg. After each portion of egg is added continue to beat until the egg is incorporated. (You can also beat by hand.)

Add the grated cheese and cooled fennel and fennel seeds. Beat well to combine and distribute additional ingredients evenly.

Either heat oil in an electric fryer, or heat oil in a deep heavy pot, stove top (only fill pot half full with oil). Heat oil to 365 to 370* (F) using a frying thermometer.
Drop scant teaspoon size portions of dough/batter into the hot oil very carefully. Only cook about 6 at a time or the oil will not retain temperature and beignets will be heavy and oily.

The dough will drop to the bottom of the pan then immediately rise and float during cooking. Turn occasionally with a slotted spoon, chopstick or wire ladle.

When the beignets are golden brown and puffed, remove from oil and place on paper towels to drain. Sprinkle sparingly with Piment d'espelette or other finely ground hot pepper powder if desired.
Best eaten immediately, so serve right away, but be careful. The interiors will be VERY hot.

If not eaten right after cooking, place in preheated 200* (F) oven, in a single layer and not touching each other, for up to a half an hour.

Serve on a plate, in paper cones, or in a pretty napkin-lined basket.

Beware, these are irresistible ~ I hope you enjoy!

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Crispy Won Ton Chicken Stacks ~ Thai Style

Crispy Won Ton Chicken Stacks ~ Thai Style

As shared from the kitchen of Once Upon a Plate

4 servings, and easily multiplied

A great little starter or snack ~ you can make it as mild or as spicy as you like depending upon the heat and the amount of chili you add.

Vegetable oil for shallow frying

8 won ton wrappers

1 to 2 chicken breasts, cooked and shredded

1/2 cup fresh basil leaves *

1/2 cup mint leaves (optional) *

1/2 cup or more cilantro leaves *

1 fresh chili, mild or hot (your choice), slivered

2 tablespoons fresh lime juice

2 teaspoons fish sauce (or soy sauce)

2 teaspoons brown sugar

Optional Garnishes:

Thinly sliced scallions (green onions)

Sesame Seeds

Dark Sesame Oil

Crushed peanuts

* lightly packed

Method:

Heat oil in frying pan and fry won ton skins over high heat until crisp and golden brown, turning once. Drain on absorbent paper and arrange 2 won tons on each of 4 plates, set aside.

Combine chicken, basil, mint, cilantro and chili, divide evenly onto the crisp won tons.

Mix the lime juice, fish or soy sauce, and sugar until well blended. Drizzle evenly over each chicken stack.

Sprinkle with scallion slices, sesame seeds and/or a few drops of sesame oil if desired.

Recipe adapted from "Instant Entertaining"

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Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano

Chicken Breasts Roasted on Tomatoes and Eggplant with Oregano
4 servings

1 eggplant
3 Roma, or other ripe tomatoes
1 Tablespoon fresh oregano leaves (or 2 teaspoons dried, crumbled)
sea salt and freshly ground pepper (coarse grind)
4 chicken breast fillets
1/2 cup grated parmesan cheese
1/2 cup grated mozzarella cheese

Preheat oven to 350* (F)

Line shallow rimmed baking pan with a silpat liner or parchment paper (for easy clean-up.)

Thickly slice eggplant (one slice for each chicken breast), place on lined baking pan, top with sliced tomatoes, oregano, salt and pepper.

Arrange chicken breasts on top of each eggplant/tomato stack. (At this point I like to brush or spray lightly with olive oil.)

Bake for 10 to 15 minutes, remove from oven and sprinkle each evenly with the mozzarella and parmesan. Continue baking until chicken is cooked through and cheese is bubbling and lightly browned. This will depend upon thickness of the chicken breasts. The average size breasts I used required an additional 25 to 30 minutes baking time.

(Test with instant thermometer to make sure chicken is cooked through, and has reached an internal temperature of at least 165* (F) .)

Garnish with additional fresh oregano or parsley if desired. Enjoy!


Recipe adapted from Donna Hay



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Tomato-Olive & Fresh Herb Relish

This delicious fresh relish has evolved over the years from a few recipes I used to make. The original sauce was actually served warm from the pan the fish was cooked in, but when the tomatoes are flavorful I like to serve it uncooked so the ingredients are fresh and vibrant.

It is wonderful on fish, chicken, chops , spread on grilled toasts, or mixed with pasta for a light and refreshing sauce.

It's terrific with halved cherry tomatoes. Swap out green olives for the black olives (I used Nicoise olives, but Kalamatas are really good, too. If you don't have pitted olives, just smash the olives with the flat side of a wide knife blade; the pits will come out easily.) Use whatever fresh herbs you happen to love. Substitute red wine vinegar for the lemon juice if you prefer. This recipe is easily doubled or tripled, etc.

Tomato-Olive & Fresh Herb Relish

2 medium tomatoes, finely diced to equal about 1 cup (I cut the tomatoes in half, remove the seeds and gel and discard before dicing the tomatoes)
1/4 cup finely diced red onion
1/4 cup chopped ripe olives

1 Tablespoon capers, rinsed (optional)
2 tablespoons fresh lemon juice
A generous tablespoon of your favorite herb, chopped (or just use the tender leaves)
2 teaspoons olive oil
1/8 teaspoon salt, or to taste

Freshly ground pepper
1 large garlic clove, minced

Gently stir all ingredients together in a medium bowl until well combined. Use immediately, or store in refrigerator until serving time.

You can make this up to one hour prior to serving (covered and refrigerated), but much longer than that and the sauce loses it's delightful fresh flavors.

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Savory Herb Muffins ~ Regular or Mini size

The original recipe was from The California Culinary Academy, but I've tweaked it quite a bit to make it more to our liking.

Savory Herb Muffins

The following recipe will make 12 regular size muffins.

However, I usually halve the recipe; in that case it makes 24 mini-muffins (the cups of my mini-muffin tins are 1-ounce capacity each.)

Ingredients:

2 cups Whole-wheat pastry flour, or unbleached white flour
1 tablespoon Baking powder
1 teaspoon Baking soda
½ teaspoon salt

1 Tablespoon fresh oregano, chopped ( or 2 teaspoons dried oregano)
1 Tablespoon fresh thyme leaves (or 2 teaspoons dried thyme)
1 Tablspoon fresh basil, chopped (or 2 teaspoons dried basil)
2 Eggs
1 Egg white
1 cup Nonfat buttermilk
2 tablespoons mildly flavored vegetable oil (I use canola)
2 teaspoons sugar (or 1 Tablespoon honey), less if you like.
¼ cup Grated Parmesan cheese

Additional oil for muffin pan(s), or cooking spray

* Note: Use any herbs you like ~ for this batch I used fresh, snipped chives and fresh thyme leaves (increasing the amounts of each.) Minced garlic or shallot are a nice addition, too.

Method:

Preheat oven to 400 degrees F. Lightly oil or spray a 12-hole muffin tin

Combine flour, baking powder, baking soda, herbal salt substitute, oregano, thyme, and basil in a large mixing bowl.

In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar (or honey), and Parmesan.

Add the liquid mixture to the flour mixture, stirring briefly, then spoon into prepared muffin cups, filling two thirds full.

Bake for 25 minutes (For mini-muffins begin checking at 12 minutes, ovens vary. Mine usually take between 15 and 18 minutes.) Let cool slightly, then remove from tins.

Hope you enjoy! ~Mari (Once Upon a Plate)

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