Whole Wheat Focaccia

Whole Wheat Focaccia

 For mine I included sliced marinated Flank Steak, Feta Cheese, peppers onions garlic and Kalamata olives, Parmesan Cheese and extra virgin olive oil!!

1 teaspoons (8 grams) active dry yeast

1/2 teaspoon  sugar

3/4 cups lukewarm water

1 tablespoons olive oil, plus 1 to 2 tablespoons for drizzling

1 cup whole-wheat flour

¾ cup all-purpose flour or bread flour, plus additional as needed for kneading

1 3/4 teaspoons   salt

1. In the bowl of a standing mixer, or in a large bowl, dissolve the yeast and sugar in the water. Add 2 tablespoons (25 grams) olive oil, the whole-wheat flour, 200 grams of the all-purpose flour and salt and mix together briefly using the paddle attachment. Change to the dough hook and beat for 8 to 10 minutes at medium speed, adding flour as necessary. The dough should eventually form a ball around the dough hook and slap against the sides of the bowl as the mixer turns; it will be sticky. Remove from the bowl, flour your hands and knead the dough for a minute on a lightly floured surface, and shape it into a ball.

2. If kneading the dough by hand, dissolve the yeast in the water with the sugar as directed. Stir in the olive oil, whole-wheat flour, salt and all-purpose flour by the half-cup, until the dough can be scraped out onto a floured work surface. Knead, adding flour as necessary, for 10 minutes, until the dough is elastic and smooth. Shape into a ball.

3. Clean and dry your bowl and oil lightly with olive oil. Place the dough in it, rounded side down first, then rounded side up. Cover tightly with plastic and let rise in a warm spot for 1 1/2 to 2 hours, or in the refrigerator for 4 to 8 hours, until doubled. Punch down the dough. Cover with lightly oiled plastic and let the dough rest for 15 minutes.

4. Preheat the oven to 425 degrees, preferably with a baking stone in it. Line a sheet pan with parchment and oil generously. Roll or press out the dough into a rectangle the size of the sheet pan. To do this efficiently, roll or press out the dough, stop and wait 5 minutes for the gluten to relax, then roll or press out again, and repeat until the dough reaches the right size. Cover with a damp towel and let rest for 30 minutes. Just before baking, use your fingertips to dimple the dough all over, and drizzle on a tablespoon or two of olive oil. stone (if using), for 20 to 25 minutes, until deep golden brown. Let rest for at least 10 minutes before serving, or allow to cool completely.

Turkey and Spinach Cannelloni

Turkey and Spinach Cannelloni

4 Crepes        4oz ground turkey  ¼ cup onion, chopped   1 Smashed garlic clove

1/4 cup ricotta cheese TT Basil & oregano

TT Salt & pepper  ½ chopped spinach

TT marinara sauce TT Mozz Cheese

TT Parmesan cheese

Cook meat add spices and sauce

Fill crepes with meat and cheese roll bake in casserole topped with sauce & mozz & parm!

Crepes

1/2 cup all-purpose flour

 1 eggs

 1/4 cup milk

 1/4 cup water

 1/8 teaspoon salt

 1 tablespoons butter, melted

Directions

In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat.

  Cook meat add spices and sauce

   Pour or scoop the batter onto the griddle, using approximately 1/4

cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.

 Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.

HAM, CHEESE AND POTATO CASSEROLE

HAM, CHEESE AND POTATO CASSEROLE

1/2 c. cooked ham, cut into med diced chunks

1 c. cooked potatoes, sliced (pre-boiled, cooled & sliced)

TT Red Green pepper strips

TT Sliced mushrooms

TT sliced onions

1 c. shredded cheese

TT Flour & butter for roux

TT Milk

TT Chix Stock

Sauté all vegetables- and hold, in another pan, make cheese sauce by heating butter and adding flour to make roux, then add milk to proper consistency, add cheese and blend. Stir constantly. Add Chix if desired or needed

Add potatoes to veggies and mix, add ham - Pour sauce over ham & veggie mix

And bake  at 350°F for 30 minutes or until desired consistency.

Open-Faced Steak Sandwich

Ingredients
2 to 3 tablespoons dried oregano
2 to 3 tablespoons granulated garlic
2 to 3 tablespoons kosher salt
2 to 3 tablespoons dried parsley 
1 to 2 tablespoons dried basil
4 cups vegetable oil
24 ounces rib-eye, cut into bite-size cubes
Butter, for bread
French bread, sliced
1 red pepper, seeded and sliced
1 green pepper, seeded and sliced
Toppings: sliced onions sliced mushrooms, sliced onions and cheddar cheese
Directions
Combine the oregano, granulated garlic, kosher salt, parsley, basil, and vegetable oil together in a bowl. Add the rib-eye to the marinade and toss to coat. Cover and refrigerate for 12 to 18 hours.

Remove the rib-eye from the marinade and cook in a large skillet, over medium-high heat, to preferred doneness.

Butter and toast the bread slices and build sandwiches with the meat, red and green bell peppers, mushrooms, onions, and cheddar cheese.

Ham Calzones

 Semolina Pizza Dough for Calzones

     1/2 tsp. sugar or 1/2 tsp honey

     1/4 cup warm water

     1 oz yeast

     1 tsp. salt

     1 1/8 cups semolina flour

     1 1/8 cups Hi-Gluten flour

     In a large bowl, dissolve sugar or honey in 1/4 cup warm water.

     Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled.  Notes: The dough can be made

     ahead to this point, punched down, enclosed in a large plastic bag

     and stored in fridge for up to 2 days or in freezer for up to 2

     months. Defrost for at least 8 hours in fridge and then bring to

     room temp. 

Roll out dough, cut in 1/2 to make two try to shape as a football

Add ricotta cheese, parm, marinara and whatever else you like!

fold over cut steam release hole in center, eggwash and bake in the oven @ 450* til golden brown, serve with marinara sauce and enjoy 

CHICKEN AND SAUSAGE GUMBO

CHICKEN AND SAUSAGE GUMBO

½ cup sliced sausage 1link ½ cup diced chix breast 1/4 cup chopped onion 1/4 cup chopped green or red pepper 1/4 cup chopped celery ½ cup chix stock 2 cloves garlic -- minced TT All purpose flour TT butter for roux 1 1/2 teaspoons cajun seasoning 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoon black pepper 1 tablespoon Worcestershire sauce dash hot sauce 1 cup hot cooked rice = (1/2 cup rice) Procedure Cook rice – shock and set aside. Roast off sausage in oven, slice and set aside Cook garlic, onions, celery And Peppers in butter add spices then flour to make roux. Let cook 7 mins then add stock don’t make too thick as rice will make thick when added! Add rice and adjust seasoning, garnish with spices and then show it to me before you inhale!!!!

Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

Potato Fish cakes topped with Black Bean Avocado Salsa with Corn

1 pc Tilapia Crumbled

½ cup sea legs crumbled

3 small Yukon gold (or 1 baker) potatoes, peeled

1 egg

¼ cup onion, grated

1/3 c. all-purpose flour

3/4 tsp. salt

TT Vegetable oil for frying

Shred potatoes, squeeze dry in towel. In large bowl, stir shredded potatoes, eggs, onion, flour and salt.  Add fish crumbled and mix.   In large skillet over medium heat in hot oil, spoon scant 1/2 cupful’s, flatten to about 4 inch rounds. Cook about 8 minutes until golden brown, turning once. Drain on toweling. Repeat with remaining potato mixture.

Black Bean Avocado Salsa with Corn

1 cup corn

TT extra-virgin olive oil

1/2 cup diced tomatoes

½ cup diced avocadoes

½ cup black beans

1/2 medium red onion, diced

TT vinegar

1/2 teaspoon ground cumin

1/4 teaspoon minced garlic

Juice of 1 to 2 limes

TT Hot sauce

TT Mustard

Pinch cayenne pepper      Kosher salt and freshly ground black pepper       TT chopped cilantro

1 scallions, finely chopped

Directions   Mix well and set aside