What a great dinner we had last night. My daughter is home, for the week, because it's reading week at the University. So she is enjoying mom's homemade meals.
Today I decided to make focaccia. It was my first time making it, but I love eating it in restaurants. I prepared all the ingredients and put everything in the breadmaker. It's that simple for the first part. Just use the dough cycle on the BM. After it's done, the dough needs a second rise. Once it's done I like to poke the holes on top of the dough, and I added olive oil and fresh rosemary. What a great smell in the house while it's cooking.
To go with the focaccia I prepared a Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts. I wanted something tasty and quick to prepare. It was ready in about 10 minutes. Everyone enjoyed.
Herb Focaccia
Herb Focaccia
1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast
Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.
Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.
Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)
Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.
1 1/8 cups water at 27C
2 tbsps + 1 tsp Olive Oil
2 1/4 tsps Italian herb blend
1 1/2 tsp Salt
3 cups + 3 tbsps Bread Flour
1 1/2 tsps Yeast
Place all ingredients, in the order listed, in the bread pan. Select Dough cycle. Press start to mix. When cycle is completed remove dough from pan, punch to deflate and let rest 10 min. befoe continuing.
Brush a jelly-roll pan with olive oil and sprindle with cornmeal. After dough has rested, roll out on a lightly floured surface to the appropriate size and place on prepare pan. Cover loosely with platic wrap and let rise in a warm place until about doubled in size, about 40 to 50 min.
Preheat oven to 450F. With oiled fingertips, press indentations into the dough about 1 inch apart and 1/2 inch deep. Drizzle with 3 tbsps olive oil. Sprinkle evenly with 3/4 tsp sea salt, 1/3 cup Parmesan, Asiago or Grana Padano cheese and 1/4 cup fresh herbs (rosemary, oregano, marjoram, basil etc.)
Place in a preheated oven and bake until deep golden and puffed with a crispy crust, about 10 to 20 min., depending on size.
Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts
Pappardelle with Creamy Sundried Tomato Sauce and Toasted Walnuts
1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped
In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.
Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.
Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.
Source: Family Style Food
1 small onion -- finely chopped
1 tablespoon extra-virgin olive oil
1/2 cup sun-dried tomatoes, oil-packed -- drained and finely chopped (I use my mini food processor for this), or prepared sundried tomato pesto
4 ounces soft goat cheese
1/2 cup chicken broth -- or water
salt and pepper -- to taste
8 ounces pasta -- such as Papperdelle
parsley sprigs -- to taste
1/4 cup walnuts -- toasted, coarsely chopped
In a large deep pan over medium heat, saute the onion in the oil with a pinch of salt until softened. Add the tomatoes and cook about 3 minutes, stirring occasionally. Add the goat cheese and broth and simmer until cheese is melted into the sauce. Keep warm.
Cook the pappardelle in a large pot of boiling, salted water until al dente, about 6 minutes depending on the brand. Reserve 1/2 cup cooking water before draining.
Combine the pasta and parsley with the sauce, tossing gently. Add pasta water as needed to thin as desired. Serve sprinkled with walnuts.
Source: Family Style Food
