Easy Olive Bread/updated recipe

 Good Morning everyone! Why don't I post an updated recipe?  Well, why not? When my husband forgot to pick up olive bread at Trader Joes, my initial reaction was "turn the car around." No worries, we can make Ciabatta style bread at home again. Supermarkets are enjoying the sales, and we are enjoying the convenience. Did you know this is easy to make at home?  This olive bread will have you making it several times a week. It requires minimal effort and about 1/3 of a jar of Greek olives. I tend to be heavy handed with my olives, so if you sneak in a few extra, it will only make it more inviting. Enjoy!

Ingredients:

1package active dry yeast

3 cups flour

1-3/4 cup warm/hot water (enough to make the dough come together sticky)

1-1/2 teaspoons salt

1 tablespoon olive oil

1/2 cup pitted Kalmata olives in brine (drained)

Method:

Place the yeast into the bottom of a metal mixing bowl. Add 1/2 cup water/ warm-hot to the touch. Give it a mix until bubbly. Then, add your flour, salt, olive oil and begin to mix.  Add your remaining water a little at a time and mix with a fork. You can use your hands to until all the flour comes away from the pan and comes together.  Don't worry if its messy and sticky looking.  That is fine. Place to rest in your bowl for about an hour or two. Set aside.

When you return it should have doubled in size.  Divide it in half, and separate into two bowls. I made two oval shaped loaves one plain, the other olive.  For your olive bread, cut your olives into halves.  If you don't like large pieces like I do, cut them smaller.  It really doesn't matter, it's very forgiving.  Flatten your dough ball and add your olives folding over several times.  Let it rest for 30 minutes.

Warm your oven to 425 degrees/ bake. I place my LeCreuset pan diretly in the oven (empty to heat). I then remove it from the oven(be careful to use oven mitts). Place my dough ball directly into the pan I cut an x or a T across the top of my bread at times to help it expand while cooking, but it's not necessary. Cover with the lid and place gently back in the oven. Bake for 30 minutes covered.  Remove cover and finish to cook for 20 minutes.  Your bread should be golden on top. Gently remove from oven.  Let cool about 30 minutes before slicing.  Buon Appetito!

Special notes: 

The longer you leave your dough to rise, the more airy your finished product will be. So, the longer the better.  Mine came out a bit denser than I like it, however that was my fault since I was in a rush. It was delicious.

Follow the same cooking steps for plain bread omitting the olive step. Remember this recipe is divided in half. You can make a whole one provided your baking sheet or pan can hold the size or shape. If you are using a baking sheet, place a water bath underneath the bread.  If you are using a covered pot, remember this method traps the air inside, causing the bread to rise while cooking. It is not necessary to place water under the covered pot. 

Chocolate mascarpone Tart

Chocolate Mascarpone Tart

 Anyone who knows me, knows that I don't spend alot of time worried about desserts.  Most of the time after several courses of food, there is hardly any room. But to entertain our special guest, who loves chocolate, I struggled with finding something that would satisfy my need to make this in under 30 minutes and fulfill his chocolate fix all at the same time. I must say it was quite an accomplishment.  I almost gave up. How did something so easy turn into such a mess in my kitchen? I have no idea except to say that it was well worth it! 

Ingredients: 
pie pan with removable insert

3 cups oreo cookie crumbs or your favorite chocolate shortbread (you are making the crust)

8 tablespoons melted butter
8 oz of dark chocolate
3/4 cup sugar
1 1/2 cups whipping cream
2 teaspoons vanilla extract

1 mascarpone cheese (8 ounces)

sea salt sprinkle before serving (to taste)

Prepare your crust:  Mix 8 tablespoons butter with your cookie crumbs and flatten onto the pie plate coming up the sides.  It isn't necessary but does look nice. If you just have enough for the bottom, that will work too. Place in the freezer to set while you work on the rest. 

In a bowl combine your sugar, mascarpone and vanilla extract. In a separate bowl with a paddle attachment, mix about 3/4 cup whipping cream adding just a pinch of sugar, until stiff peaks form. Add your mascarpone combination and carefully fold until it's all incorporated.  I must admit, I became frustrated and turned the mixer on low and mixed.  The mixer tends to overmix and flatten, so don't give up. My concern was the sugar would not disolve, but it finally did. 

Carefully remove your tart crust from the freezer. I set mine in a sheet pan before placing in the freezer to avoid touching the pan and tilting it by accident. I can't tell you how many times I dropped something tonight but I was determined!  

Carefully place (use a spatula), your mascarpone mixture into your pie plate.  Place back in freezer for one hour. 

After the hour has past, place the remaining 3/4 of whipping cream into a pan and heat to a simmer for a few minutes.  In another pan, place your broken chocolate pieces.  Carefully pour your hot mixture onto your chocolate and mix until your chocolate melts and becomes glossy and shiny.  If you would like to do this in the microwave that is fine. I do not like using it, but I certainly understand it's ease of use.  It's your preference. 

Let your Ganache (yes, you have now made Ganache), rest and cool a few minutes. Remove your tart from the freezer and carefully pour your chocolate ganache over your mascarpone. Carefully spread or tilt your plate so the chocolate ganache spreads. I'll add more pictures when I do this again. 

Carefully place your tart back in the freezer. I placed the tart in the refrigerator in the morning and it was perfect after dinner. This will be fine up to 3 days in the refrigerator. I bet it won't last that long  Sprinkle a little course salt just before serving. The salt complements the dark chocolate.

Buon Appetito! 

WARNING!  

You will be back for a second piece. 

Eggplant Parmigiana (Version 1)

Eggplant Parmigiana (Version 1)

I am not sure why this dish always stirs excitement.  Maybe it's those childhood memories of mom frying in the kitchen and coming downstairs and sneaking a piece as she was frying. The intense smell could melt the wallpaper off the walls.  I have fond memories of my younger brother and I getting into quite a bit of trouble sneaking some as mom was frying. My mom would always say "Stop eating, or there won't be enough for the Parmigiana!"  There was always enough.  I think she would secretly hide some in the oven to be sure there was enough.  The smell of this cooking in the oven makes me a child again.  Thank goodness, since I am having a milestone birthday this year so it's good to feel young! 

For this recipe you will need:

2 firm eggplant

salt

several flat plates

2 plates for dredging your eggplants

3 cups of sauce (meat or vegetarian, made ahead)

2 cups of mozzarella

1 cup Parmigiana Reggiano

A deep baking dish 11x13

Be sure and purchase eggplants that are firm.  Remember to slice thin, but not to thin, sprinkle with salt and set with paper towels in between the layers.  It doesn't matter how fresh they are, eggplants under salt will always draw out the bitterness of the eggplant. 

After a few hours wipe the eggplants with paper towels and set the slices on a clean dish. You will notice lots of water naturally coming away from the eggplants. Be sure and dry the eggplants thoroughly.

Place two dishes (deep), one with 2 eggs and the other with all purpose flour

Place some sunflower/ olive oil (combination), into a wide frying pan and set the heat to medium.

Pass the eggplant in the egg, then pass in the flour.  Make sure the eggplants are well coated. 

Carefully drop them in the hot oil.  They will turn golden fast.  Turn them over for a minute or two.  Then place on a paper towel to drain and cool.

After they are all fried. Set them aside.

Your tomato sauce should be ready ahead (I keep several differenct sauces in the freezer ready for times like this).

Then, alittle sauce in the bottom of your baking dish, some eggplants, cheese, parmigiano Reggiano and repeat the process (much like a lasagna). Keep going until you get to the top.  Leave a 1/10 of an inch so you leave room for your dish to expand while the cheese melts as it cooks. 

Place covered in a 350F degree oven for 20 minutes on bake/convection.  Uncover until the cheese turns golden and melts on top thoroughly (About 10 minutes).

Be sure and have plenty of crusty bread alongside.

I think I'll eat this all by myself (just kidding)!  It's hard to resist! 

Special Note:  You will need at least 5-6 eggs as the eggplants will absorb the egg quickly before frying. Don't panic, just enjoy!! Buon Appetito! 

Lazy Lasagna

Happy New Year Everyone!  This recipe started out with good intentions. The intention to make a sheet pan lasagna that I had watched various cooks make over and over again on the internet.  So much of what I had reviewed was excessive.  You don't need alot of ingredients to make something delicious.  I also didn't like the idea of cooking pasta in a metal dish. The acid from your tomato sauce along with the quality of your pan could bring on a chemical reaction, causing the taste of your lasagna to change. I am sure my chemists friends out there would agree.  Use a glass dish. I also only had one guest for dinner this New Year's Day. I wasn't interested in making a pan for a weeks' worth of leftovers. So here we go. 

- glass baking dish (medium size)

- half a pound of lasagna pasta (broken into 3 inch pieces) You should get 3 pieces out of each noodle. Do not use the no boil Lasagna. 

- 2 cups of sauce (I made a quick sauce with 2 links of italian sausage, sofrito of onion, celery, carrot and garlic and 2 cups of peeled tomato), I also like to  keep some ready made in the freezer.

 - 1 cup Parmigiano Reggiano cheese

- 2 cups mozzarella (plus more if you like)

6- 2 cups sautéed spinach (frozen variety, drained, sauted with several tablespoons of olive oil and garlic)

- 1 cup of ricotta (whole milk is better)

Method:

Place a large pasta pot on the stove to a rolling boil.  Cook your pasta noodles for 6-7 minutes (extra al dente). Have all your ingredients ready to assemble.  I buttered my baking dish to keep my pasta from sticking to the pan later. I had a large bowl ready to mix everything together. Simply reserve some cooking water (about a 1/3 of a cup and set aside), just in case you need it later. Make sure your pasta sauce is warm too. Drain your pasta, then add the sauce, cheese, mozzarella and mix. You can mix in alittle reserved cooking water here to thin out your sauce if you like. Save you ricotta and spinach to spoon and spread on top.  I 'll admit it .  I used extra mozzarella on top. You can now store it overnight in the refrigerator if you like covered in foil. Place your Lazy Lasagna into a preheated 350 degree oven for 20 minutes covered well with foil.  Remove the foil and cook for about 20 minutes more until everything is melted and slightly crispy on top.  Let rest 10 minutes before serving.  If you cut it while it's super hot it will fall apart, so be patient. Good things come to those who wait!  Buon Appetito!  Saluti, Barbara 

*** special note:  Please don't call sauce "marinara." Marinara means someone who sails in Italian therefore referring to the sea or fish. If you ask for marinara sauce in a proper italian restaurant in Italy, you will get a fish based sauce.  This is a meat based sauce made with sausage. There must be some history behind why here in the states that is what you hear people say when referring to sauce both in restaurants and by cooks.  Quite frankly, I would like to forget it. Whatever you call it, remember to call it delicious and as always made with love, just don't call it marinara.