Eat This: Herbed Focaccia

This summer we used a lot of the herbs we grow in the back yard.  Basil, rosemary, lemon thyme, German thyme, chives, mint and oregano.  I wanted some focaccia to use to make our favorite "Caprese sandwich" using more of the nice basil we have as well as some delicious tomatoes from the farmer's market.

I used an old tried and true quick focaccia recipe.  It turns out really well and doesn't take forever.  Quick and easy, almost fool proof try this and use anything you want to include as an add on.

Eat This: Arborio Rice Stuffed Tomatoes

It's that time of year. Tomato season.  Tonight I made Arborio rice stuffed tomatoes. They are light, refreshing and taste like summer.  Easy to make, it takes more time to prep than to bake. Here is how it works.

Sunday Supper: Shrimp & Green Grits

OK. It sounds a little out of the ordinary, but these creamy, buttery, cheesy grits are delicious on their own loaded with butter, cream, spinach, chives and basil.  Not for the faint of heart, or calorie counters, but once in awhile this is a delicious indulgence.  When topped with succulent shrimp, it's awesome.
Here's how we do it after the jump.

#boxofawesome: November's Bespoke Post Shipment

Bespokepost.com

I've told you all before how much I enjoy my monthly "Box Of Awesome" from BespokePost.com.

This month is no exception.  Photos below from me, the description from the website.  If you like a little surprise each month, try it out!

On my kitchen island.

This month we're laying out the ultimate spread. These select small-batch producers help you host the holidays or quell that late-night crave.

Natural slate cheeseboard, complete with chalk!

Natural Slate Serving Board, 10"x14", Brooklyn Slate
Sourced from a family quarry in upstate New York, this hand-cut, rough-edged slate slab provides a distinctive, rustic surface for serving your favorite cheeses and charcuterie. Clue your friends into what's what using the included soapstone chalk.

EVOO and Balsamic Vinegar from Old Town Oil

Manzanillo Extra Virgin Olive Oil, 5 oz, Old Town Oil
Bread has met its match. Old Town Oil sources its products from the best vineyards. Manzanillo extra virgin olive oil balances classic olive flavors with a big finish.

Barrel-Aged 18-yr Style Balsamic Vinegar, 5 oz, Old Town Oil
The Reserve balsamic is barrel-aged with the texture of honey, the complexity of a great single malt, and an unreal sweet tanginess. It's good on salads, meats and even strawberries.

Smokra!

Smokra, 15 oz, Rick's Picks
Punch up your spread. Spanish smoked paprika gives this okra a deep, zesty flavor. Eat it with salami or on its own, but whatever you do, don't throw out the brine. It can be used as a marinade or to concoct a spicy cocktail.

Hand Made Salami

Casalingo Handcrafted Italian Salami, 5.5 oz Creminelli
Add some muscle to your meat. Salame Casalingo is this award-winning artisan shop's specialty. With subtle hints of salt and pepper, owner Cristiano Creminelli does not rely on heavy spices; it instead derives flavor from the heritage pork through his family's age-old curing process.

Bourbon Brittle, Buffalo Trace
Smoky and sweet - a different take on traditional peanut brittle. The oldest continuously operating Bourbon distillery in America, Buffalo Trace produced during Prohibition in order to make whiskey for "medicinal purposes."

Recent Obsession: Focaccia

Maybe because I have elected to limit my wheat intake, or maybe just because I like bread, lately I have become obsessed with that beautiful Italian bread, Focaccia.  It might just be that it is so ever changing depending on what you have at hand?  Or, maybe, like I said - I just like bread.  Enjoy.

Roasted Tomato & Herbs

Fines Herbs & Lemon Zest

Olive Oil & Garlic

Rosemary, Olive Oil & Parmesan

I like Tyler Florence's recipe for Focaccia - you can make never ending variations of this.  Try it!

Onion and Sage

Fabulous Focaccia

2001 Television Food Network, G.P. All Rights Reserved

Show: Food 911Episode: Bad Bread in Las Vegas NV

• Recipe categories: Vegetables, Olive, Cheese, Parmesan Cheese,
  more
  

  • Dish : Focaccia
  • Cuisine : European , Italian
  • Technique : Baking
  • Season : Fall , Spring , Summer , Winter

Ingredients

• 2 teaspoons rapid-rising dry yeast
• 1 cup warm water
• 2 tablespoons sugar
• 3 1/2 to 4 cups flour
• 1 tablespoon coarse salt
• 1/4 cup olive oil
• Cornmeal, for dusting

Toppings:

• 2 tablespoons olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 10 Kalamata olives, pitted and quartered
• 1/4 cup shredded Parmesan
• 1 tablespoon coarse salt
• Freshly ground black pepper
• 2 tablespoons fresh rosemary

Directions

In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.

In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees F. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.

Roasted Red Pepper and Chile

Rosemary, Olive Oil and Olive