Rosemary Foccacia

I realize this is turning into a cooking blog, but I have time to cook these days and I have had a lot of fun discovering fun, new recipes. Here is another one I just had to share. I made it tonight and it is super easy. My new favorite thing is using a scale since over here baking is measured out by weight. It is much easier than I would have imagined and I actually think I prefer it now. But if you prefer the other way, you can convert the measurements on allrecipes.com.

Rosemary and sea salt foccacia

by Lorraine Pascale

500g/1lb 2oz strong white bread flour, plus extra for dusting

2 tsp salt

1 7g sachet fast-action dried yeast

80ml/3fl oz olive oil, plus extra for drizzling

150-250ml/5-9fl oz warm water

vegetable oil or oil spray, for oiling

1 bunch fresh rosemary

large pinch sea salt

1. Dust a large flat baking tray with flour.

2. Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough. The dough should feel quite loose and not tight and difficult knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable. The more water that can be added

(the full 250ml/9fl oz is great) then the lighter the bread will be. But it can take some perseverance. Also resist the temptation to add more flour as it will make the dough too heavy.

3. Knead the dough for about 10 minutes by hand on a lightly floured

work surface or for five minutes if using an electric mixer fitted with a

dough hook. The dough will feel stretchy when pulled. To test if it is ready, make a ball with the dough then, using a well-floured finger, prod a shallow indent in the side (no more than ¾cm/¼in). If the indent disappears by way of the dough springing back then it is ready to shape. If the indent stays, knead for a few minutes longer.

4. Shape the dough into an oval and place it on the prepared baking tray. Flatten it out to about 30cm/12in long and 20cm/8in wide. Cover the dough loosely with oiled clingfilm, making sure it is airtight.

5. Preheat the oven to 200C/400F/Gas 6.

6. Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm/1½in apart in rows across the dough, pressing right down to the bottom. Cut 3cm/1¼in sprigs of the rosemary and push them into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath.

Minestrone Soup & Lemon Bars

This is a fabulous cold-weather dinner and great leftover as well. Amelie loves it too (I just strain the juice part and give her a heaping portion of vegetables). Lemon bars don't really seem appropriate this time of year, but I had some extra lemons laying around today and I thought, "why not"?

Super Quick Minestrone
Recipe courtesy Michael Chiarello

1 cup (4 ounces) tubetti pasta, or other small pasta shape
Extra-virgin olive oil
6 cups chicken stock
1/4 pound pancetta, cut into 3 pieces (or if you are like me, you can delete this part)
6 medium garlic cloves, each cut in 1/2 lengthwise
2 cups finely chopped yellow onions (2 small onions)
1 cup small-diced celery (2 medium stalks)
1 cup small-diced carrots (2 to 3 medium carrots)
1 tablespoon finely chopped rosemary or thyme leaves
1 (14-ounce) can cannellini beans, drained and rinsed
1 (14 1/2-ounce) can diced tomatoes (I use 2)
4 cups small-diced zucchini (green/yellow) (5 small zucchini)
2 cups small-diced, peeled russet potatoes (1 large russet)
Salt and freshly ground black pepper
1 cup freshly grated Parmesan

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to package directions until al dente. Drain and transfer the pasta to a baking sheet. Toss the pasta with a little olive oil to prevent sticking.

In a large saucepan over medium heat, warm the chicken stock.

In another large saucepan over high heat, heat 1/4 cup oil. When the oil is hot but not smoking, add the pancetta and cook until it begins to brown, 3 to 4 minutes, turning occasionally. Add the garlic and cook until it begins to brown, about 1 minute, stirring occasionally. Lower the heat to medium and add the onions, celery, and carrots.

Cook until the vegetables are soft, 8 to 10 minutes, stirring occasionally to prevent browning. Add the chopped herbs. Raise the heat to high. Add the beans, tomatoes, zucchini, and potatoes. Add the chicken stock and bring to a boil. Then bring it down to a simmer and cook until the potatoes are tender, 12 to 15 minutes, skimming any foam off the top of the soup. Season generously with pepper. Add salt, to taste. Just a few minutes before serving, add the cooked tubetti pasta. Serve warm with Parmesan and olive oil passed at the table.

Cooking notes: Add the cooked pasta just before serving. If it sits in the soup too long, it develops a flabby texture. Tubetti (little hollow tubes) are the classic pasta for minestrone, but you could substitute another small shape of pasta.

Lemon Bars

Crust:

1/2 cup butter, at room temperature


1/4 cup powdered sugar


1 cup all purpose flour


1/8 teaspoon salt

Lemon Filling:

Zest of one large lemon


1 cup sugar


3 tablespoons fresh lemon juice


3 tablespoons all purpose flour


1/2 teaspoon baking powder


2 large eggs

Preheat to 350 degrees F. Spray an 8 by 8 Pyrex dish with cooking spray and dust with flour. Set aside.

In the bowl of a stand mixer, cream together the butter and powdered sugar on medium speed. Turn the mixer to low and add in the flour and salt. Mix until combined and smooth. Press the crust dough into the prepared pan. Make sure the crust is evenly spread out. Bake for 10 minutes and remove from oven.

In a medium bowl, rub the lemon zest and sugar together with your fingers until fragrant. Add in the lemon juice, flour, baking powder, and eggs. Mix until well combined and the sugar is dissolved. Pour mixture over baked crust.

Bake for 20 more minutes, or until the lemon filling is set and slightly golden brown. Remove from oven and sprinkle with powdered sugar. Let the bars cool and set. Cut into squares and serve.

Makes 9-12 bars, depending on how big you cut them.

December

We are glad to be home. But I saw these pictures last night from right before we left St Andrews and part of me really misses this. It's hard to find places with such beauty and serenity.

"The whole earth is filled with awe at your wonders; where morning dawns, where evening fades, you call forth songs of joy." Psalm 65:8