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Archive for February, 2008

Focaccia Bread

Focaccia Bread

This is a recipe given to me by a friend of mine. I cannot believe I had not posted it here yet.

It does not look like ordinary focaccia bread (because of the CHEESE), but it tastes absolutely phenomenal.

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella

DIRECTIONS

  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  2. When the dough is mixed, turn it out onto a lightly floured surface and knead until smooth. Lightly oil a large bowl. Place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees F. Punch dough down and place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  4. Bake for 15 minutes, or until golden brown. Serve warm.

I used the above recipe to make steak sandwiches.

Steak Sandwich

Mmmmmm…

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Shrimp stir fry

*

I made this tonight. It got the recipe from my current Real Simple magazine.

Who’s the Domestic Goddess NOW?

INGREDIENTS:

1 pound frozen peeled and deveined large shrimp
Kosher salt and pepper
4 tablespoons olive oil
1 small onion, chopped
1 tablespoon finely chopped ginger
4 cups frozen or day-old cooked rice
1/2 cup frozen peas
3 ounces Spanish chorizo (cured sausage), chopped (optional)
4 eggs, lightly beaten
1 teaspoon sesame oil
1 tablespoon soy sauce
1 bunch scallions, trimmed and sliced

Heat oven to 450° F.

On a rimmed baking sheet, toss the shrimp with 3/4 teaspoon salt, 3/4 teaspoon pepper, and 1 tablespoon of the olive oil. Roast the shrimp until bright pink and cooked through, 15 minutes.

Heat the remaining olive oil in a large skillet over medium-high heat. Add the onion and ginger and cook for 2 minutes. Add the rice and cook, stirring occasionally, until it begins to brown and crisp, 6 to 8 minutes. Stir in the peas and chorizo, if using, and cook for 2 minutes. Reduce heat to medium. Make a space in the center of the rice and pour in the eggs, sesame oil, soy sauce, and scallions. Scramble the eggs until set, then stir them into the rice.

Serve with the shrimp.

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