Eat This: Summer Herb and Tomato Focaccia

Summer Herb and Tomato Focaccia

I grow a lot of herbs and veggies in containers on my patio. Chili Piquin Peppers (RIDICULOUSLY hot TicTac sized peppers), Rosemary, Basil, Oregano, Chives, Mint, Jalapenos and cherry tomatoes. I found a recipe and changed it up a bit for a quick Sunday afternoon treat. I love focaccia and herbs and thought, "What the heck!?!" let's just marry them all together and see what comes up. Here's what I came up with.

INGREDIENTS

2 cups warm water (110 degrees F)
3 tsp yeast (1.5 packets)
2 tsp salt - I like roasted garlic grey salt
3 + 3/4 cups good quality soft bread flour
4 tablespoons extra virgin olive oil
¾ cup fresh herb leaves, chopped finely - I use Basil, Oregano and Rosemary because I grow them
1.5 Cups of small cherry tomatoes split lengthwise
1/2 cup grated cheese for sprinkling - I prefer Romano/Parmesan blend

ASSEMBLE AND BAKE

1. Preheat the oven to 110 degrees F for rising
2. Put the yeast in a large mixing bowl and pour in the warm water.
3. Add the salt and 2 cups of the flour, mix into a soft and sticky dough.
4. Add the remaining 1 3/4 cups of flour and mix well. The dough should still be sticky. You want it sticky/wet to be able to rise well
5. Cover and let rise for 40-45 minutes in the warm oven
6. Turn the dough out onto the lined pan. Add about a third of the chopped herbs to the top of the dough, fold over and add another third; fold over again
7. Press out the dough on a well oiled, or silpat lined baking sheet. Using your fingers, ease it into a rectangle, approximately 9×13, give or take.
8. Put the olive oil in a small bowl and dip your fingers into the oil, and then all over the bread, poking the bread surface and leaving little pools of oil.
9. Poke the tomatoes all over the dough pressing them in slightly., then scatter the remaining herbs across the surface. Sprinkle your chosen salt over all, and finally sprinkle on the cheese.
10. Bake for 18-20 minutes until lightly golden.
11. I like to top off the freshly baked bread with coarsely chopped Basil because it is so fragrant and sort of "melts" into the toppings.

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.

Grow: Herbs and More

Lemon Thyme, German Thyme and Lavender

Living in North Texas we get some pretty extreme weather.  From ice and snow in the Winter to triple digit temps in the Summer.  So I do what any right minded person would do: I do container gardening on the patio.  Easy. Cheap. Manageable. So much less maintenance, and, when the weather gets dicey?  I move them under cover with no trouble.

Sweet Basil

I bought one basil plant at the Home Depot for $3 and we have been eating off this monster all season.  From caprese salads, to sandwiches and salads, it is a Summer staple we love each year.

Eat This: Rosemary Oregano Parmesan Focaccia

Impossible not to cut a piece to taste.

I love focaccia.  I bought a loaf last week from a local grocery. It was delicious, creamy with Parmesan.  I wanted to try that myself and this was the result.  I added herbs fresh from my backyard, rosemary and oregano along with shaved parmesan.  Oh yeah. Delicious.  Just try to make at least two loaves because one?  Like eating one potato chip. Not happening.

Holiday Food: Perfect Rib Roast

11 Pound Beef Rib Roast

I love a good beef rib roast.  Dark and crusty on the outside, succulent and rare inside.  For years I was disappointed with all the recipes I tried.  This one came out perfectly for the past three years.  Give it a try and see for yourself.  I started with an 11 pound rib roast I love to have leftover beef rib bones for soup or "Prime Rib Bone BBQ".

Covered in Herb Mixture

The day (or TWO as I always do) before combine the zest of two lemons, some fresh rosemary, 6 cloves of garlic, 3 Tablespoons of EVOO and a ton of black pepper and sea salt to taste.  Chop it all together in a food processor (this is where my favorite Mini-Prep Cuisinart comes in handy).  Spread the mixture over the roast and between the bones and roast (I always have the store cut off the bone and give me enough twine to re-tie) then refrigerate.  I like this left uncovered so it can dry out a little before roasting - it helps promote the nice crust on the outside.

On the day you cook, start early; let the roast sit on the counter in the pan for about 2 hours.  It will still be in the "safe" zone, but the chill will be off. Preheat the oven to 200 degrees. Yep, 200.  Put the roast, rib side down in a shallow roasting pan.  You can use a rack if you want, but it isn't necessary. I like to sit it on onions, celery and carrots to give the juices a little more flavor.

Final Product

Resist the urge to open the oven door.  I know, it is hard, but at such a low temp it really makes a difference.  Roast it for about 5-6 hours, or until the internal temp comes in at 120 degrees.  I use a Bluetooth "Meater" thermometer.  This will produce a fairly rare roast.  If you want it more done, leave it longer.  When you remove it from the oven, tent loosely and let it sit for at LEAST 30 minutes.  Slice to the desired thickness and serve with an au jus or my favorite, sour cream mixed with freshly grated horseradish and pulverized capers.  Delicious.

Thanks: Thanksgiving 2012

Thanksgiving Day 2012

I love Thanksgiving.  Old standard recipes give way to new favorites.  This year I did a turkey brined using a recipe from Ree Drummond at The Pioneer Woman.  Her brine recipe was awesome and the green beans with tomatoes are now a new standard.  I can't believe that my perfectly browned, lovely turkey produced a really out of focus photo. My bad.

Orange peel, bay leaves, brown sugar, fresh rosemary and more made this an amazing brine.

Fresh 12# turkey took a snooze overnight in its delicious brine bath.

Brined, rinsed nd slathered in butter and citrus rosemary grey salt this bird was ready to rock.

Uncooked green onions and celery gave this dressing a fresher texture and taste.

Badly blurred, but beautifully browned bird.

Dressing after 2 hours at 300 degrees.  Crispy and delicious.

The wine du jour.

Green beans and tomatoes courtesy of The Pioneer Woman.