Focaccia (fo-ko-cha)

1 Packet Quick Rise Yeast.
1 cup plus 2 Tablespoons warm water.
375g Bread Flour (All Purpose will work). = 2c plus 2/3c
3 T Olive Oil
1 teaspoon salt

Mix the yeast with the water, make sure the water is no hotter than you would feed a baby from a bottle. Let this sit for about 10 - 15 minutes.

Add the salt to the flour, now add the yeast mixture and 1 tablespoon of Olive Oil. Basically make this into a round ball. If it is too sticky just add more flour a tablespoon at a time.

Here is where we get fussy--knead the dough on a floured surface--count around 250 times that you knead it--I know this sounds goofy, but, trust me, it will get your dough to the required consistency without me giving you all sorts of technical data. Cover with a cloth-do not use plastic wrap, it will stick to the dough and you will get a holy mess. Once covered, let it sit in a draft free/warmish area till the dough has doubled in size-about 1-1 1/2 hours.

Once the dough has rise, place on a flat surface and now stretch the dough into a rectangle--roughly 9"x12".

If the dough decides not to co-operate, cover it and let it sit for 10minutes, now try again.  

Now place the rectangle of dough onto a baking sheet which has been brushed with Olive oil. Let it rest for a further 45 minutes. At this point, place your oven on 450'-500'

After 45 minutes, pour the remaining Olive Oil onto your hands, gently apply your hands to the top of the bread, like you would apply sunscreen to a child's face. Now with all 10 digits, make indentations all over the dough. You can sprinkle sea salt over the dough, even use some of the Roasted Garlic from one of the previous recipes. Place in the heated oven for about 20 minutes. Done.

You can always progress to further toppings--just be careful. A regular topping is Rosemary or Sundried tomatoes, if you do use either one of these:- make sure they are also covered in Olive Oil.



 

Roast Garlic

 If this recipe was any easier-even your Father could make it.
Buy about 4 whole bulbs of garlic, remove some of the tissue skins-but, leave the garlic head intact.
Cut the garlic head in half--see picture. Coat the Garlic with olive oil and simply roast in a 350 oven, till they are golden brown. This could take 30-45 minutes. Once they are cooked and cool enough to handle, simply squeeze the bulb and little gems of garlic will pop out of the shells. Place them an a jar and cover with more olive oil. These little gems can be stored in the fridge, BUT must be used within 2 weeks, or you run the risk of getting BOTULISM poisoning. These are great for adding a punch of flavor to Pizzas, or Pasta dishes, they could be used in almost any savory dish. By Roasting, you loose a lot of the bitter flavor, roasted, they take on a lovely nutty flavor.

Spicy Clams and Chorizo

1 dozen Little Neck Clams-optional
1 dozen Shrimp-shelled and UN-cooked
1 dozen Bay Scallops-size of a small marshmallows.
6 - 8 oz Chorizo-skin removed
1/2 cup Tomato/Pasta Sauce
1/2 onion, chopped
1 teaspoon Paprika
1 teaspoon Chili powder/Cayenne
Salt and pepper to season
1 bottle Clam Sauce(usually found by the canned fish section of grocery store)
1 1/2 glasses of white wine (one to drink and the other half to cook with)
                                                                                    4 garlic cloves pressed (optional)

Sauté the onion, chorizo, paprika, chili powder and garlic in a large sauté pan, with some olive oil. By adding the spices early on, they infuse into all of the other ingredients. Add the half a glass of wine and, half of the bottle of the Clam Juice. Season to taste.Let the whole thing simmer for about 10 - 15 minutes. At this point, the dish can be made ahead and set aside till needed.
Clean the clams thoroughly, you DO NOT want a mouth full of grit-trust me. Also, any Clams which are open at this point are DEAD-throw them away.
When you are ready to continue, add the seafood, place a lid onto of the pan and allow the seafood to wallow in it's own little Hot Tub. Within 10 minutes the clams should of all opened up, any Clams which at this point DO NOT open up, throw them away-they are also dead.
This can be served over a bed of rice, or Pasta. I prefer neither, just a loaf of good bread and some European butter--and another glass of wine.
 

Roast Belly of Pork

 1 lb Belly of Pork
1 teaspoon Salt
1/2 teaspoon Black Pepper

Heat the oven to 400'
Let the Pork sit at room temperature for 30 minutes.
Sprinkle the Pork with the salt and pepper.
Place on a roasting tray, bake in the oven for 20 minutes ONLY. Without opening the oven door, place the temperature down to 300'.

The Pork should take around 2 hours to cook, BUT, to be sure, an internal thermometer should read at least 145'. Remove from the oven, cover with foil and let the Pork rest for about 20 minutes. I know this sounds a little odd, TRUST ME, the difference of allowing the Pork to rest allows all of the juices to re-absorb.

"The art of making bread is not only a science, it's a passion bordering on a compulsion". 
P Hempston

Tips and Tricks

Forgot to get those eggs out of the fridge to allow them to come to room temperature. No problem, simply place the eggs in a bowl, fill with hot water, wait 5 minutes and your eggs are now ready to use. 

Tips and Tricks

When making stock--do not--throw away those pesky onion skins.

By adding the onion skins to the stock, your stock will have a lovely golden hue. Be sure to add once the liquid had been added to the stock and not before.