Anne Burrell’s Focaccia Recipe

Recipe and photo credit: http://www.foodnetwork.com/recipes/anne-burrell/focaccia-recipe-1949756

Focaccia

Ingredients

  • 1 3/4 cups warm water
  • 1 package active dry yeast
  • 1 tablespoon sugar
  • 5 cups all-purpose flour, plus additional for kneading
  • 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
  • 1 cup extra-virgin olive oil, divided

Directions

Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.

In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.

Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.

Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.

Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef’s Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).

Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)

Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.

Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.

The Classic 3-2-1 Margarita

Recipe and photo: https://www.chowhound.com/recipes/the-original-perfect-margarita-28533

3-2-1 Margarita

INGREDIENTS (7)

  • Diamond Crystal kosher salt
  • 1 thin lime wedge
  • Ice
  • 1 1/2 ounces silver (blanco), 100 percent agave tequila
  • 1 ounce triple sec orange liqueur, preferably Luxardo Triplum or Cointreau
  • 1/2 ounce freshly squeezed lime juice (from about 1 lime)
  • 1 very thin lime slice, for garnish

INSTRUCTIONS

1. Pour enough salt on a small plate to cover it.

2. Rub the lime wedge on the outside rim of a 4-ounce cocktail glass. Holding the glass at a 45-degree angle, dip the outside rim in the salt, rotating as you do, so the entire rim is coated with salt. (Avoid getting any salt inside the glass.) Fill the glass with ice and place it in the freezer to chill.

3. Add the tequila, triple sec, and lime juice to a cocktail shaker and fill the shaker halfway with ice. Shake vigorously until the outside of the shaker turns frosty. Strain the margarita into the chilled glass and garnish with a lime slice.

Perfect French Fries by Ree Drummond

Ingredients:

  • 5 pounds russet potatoes
  • Vegetable or peanut oil, for frying
  • Sea salt

Directions:

Peel and rinse the potatoes. Then cut them into sticks by cutting the potato in 4 or 5 vertical pieces, and then cutting each piece into sticks.

Place them in a large bowl and cover with cold water. Allow them to soak, 2 to 3 hours. (You can also stick them in the fridge and let them soak overnight.)

When you’re ready to make the fries, drain off the water and lay the potatoes on 2 baking sheets lined with paper towels. Blot with paper towels to dry them.

Heat a few inches of oil in a heavy pot to 300 degrees F. In 3 or 4 batches, cook the potatoes until soft, 4 to 5 minutes per batch. They should not be brown at this point! You just want to start the cooking process. Remove each batch and drain on new/dry paper towels.

Once all the potatoes have been fried at 300 degrees F, turn up the heat until the oil reaches 400 degrees F. When the oil’s hot, start frying the potatoes in batches again, cooking until the fries are golden and crisp. Remove the potatoes from the oil and drain on paper towels.

Sprinkle with sea salt and dive in!

Panzanella (Tuscan tomato & bread salad) by Jamie Oliver

Recipe and photo credit: http://www.jamieoliver.com/recipes/bread-recipes/panzanella-tuscan-tomato-bread-salad/

Panzanella

Ingredients

  • 200 g stale ciabatta loaf
  • 600 g ripe mixed tomatoes, , roughly chopped
  • sea salt
  • freshly ground black pepper
  • 1 handful small capers , drained
  • 1 small red onion , peeled and very finely sliced
  • 280 g jarred red peppers , drained and roughly chopped
  • 8 anchovy fillets in oil , drained and finely sliced (optional)
  • red wine vinegar
  • extra virgin olive oil
  • a bunch of fresh basil

Method

1. Tear the ciabatta into rough 3cm pieces and place on a tray. Leave aside in a warm place for around 30 minutes – this helps to dry it out.

2. Place the tomatoes in a bowl and season with salt and pepper. Rinse the capers, squeezing out any excess liquid and add to the bowl, along with the onion, peppers, ciabatta and anchovies, if using. Toss the mixture together with your hands, then stir in 2 tablespoons of vinegar and about 3 times as much extra virgin olive oil. Taste and add a little more salt, pepper, vinegar or oil, if needed.

3. Tear in the basil leaves, stir together and serve. Delicious with barbecued meats or roast chicken.