I'm on a roll so I'll stick with the food topic.
I made a creamy tomato soup that I discovered yesterday when I linked the recipe for the focaccia. I will not link it tonight because I am tired and if I go back to the King Arthur flour website I might find yet another recipe. And while I generally get excited for that kind of thing, tonight I really just want to go to bed.
The tomato soup was simple and, while I don't recommend tasting it before it's finished, the end product is delicious.
Trust me. It was really good with the rest of the focaccia bread.
The next dish is meatloaf and sweet potato fries with a caramelized onion topping. I'll let you know on Thursday how it turns out.
Showing posts with label focaccia. Show all posts
Showing posts with label focaccia. Show all posts
Tuesday, October 9, 2012
Monday, October 8, 2012
focaccia & eggs
I had my favorite breakfast this morning; poached eggs over toast. Except I used focaccia bread. I made it last week and it's amazing. It's so delicious and so easy. If you like bread but don't want a complicated recipe, try making focaccia.
The recipe I followed used two packets of active dry yeast.
I think the trick to getting bread/yeast to rise is to not just use warm water but to heat the water and use a thermometer to get it between 120 and 130 degrees F.
It also makes a difference as to how warm your house or kitchen is. If it's too cold or too humid, you may have a problem with your dough rising. If that's the case, I'll preheat the oven to 250 while I prepare the dough. Then, once the dough is ready and the oven has preheated, I turn the oven off and let the dough rise nearby. The heat activates the yeast and it will rise nicely (sometimes too quickly, so keep an eye on it).
I did find this recipe as an advertisement in the Gourmet magazine back when I was given a year subscription. Here it is, in case you wanted to try it.
I also had some of the best pizza I've had since we were in Naples five years ago. If you're local, check out Harmony Brewery. They're on Lake Drive just past that crazy Wealthy intersection with the Subway and CVS. Their beer is amazing but seriously, their pizza is great.
They're not paying me to say this, but I know one of the owners (and I've mentioned it before). We took our friend Heather W. there on St. Patrick's Day. We had the breadsticks. I'm so sad that we didn't try the pizza that night. It's the best pizza. Seriously, you gotta try it. And if you come into town to visit, ask. We'll take you there.
The recipe I followed used two packets of active dry yeast.
I think the trick to getting bread/yeast to rise is to not just use warm water but to heat the water and use a thermometer to get it between 120 and 130 degrees F.
It also makes a difference as to how warm your house or kitchen is. If it's too cold or too humid, you may have a problem with your dough rising. If that's the case, I'll preheat the oven to 250 while I prepare the dough. Then, once the dough is ready and the oven has preheated, I turn the oven off and let the dough rise nearby. The heat activates the yeast and it will rise nicely (sometimes too quickly, so keep an eye on it).
I did find this recipe as an advertisement in the Gourmet magazine back when I was given a year subscription. Here it is, in case you wanted to try it.
I also had some of the best pizza I've had since we were in Naples five years ago. If you're local, check out Harmony Brewery. They're on Lake Drive just past that crazy Wealthy intersection with the Subway and CVS. Their beer is amazing but seriously, their pizza is great.
They're not paying me to say this, but I know one of the owners (and I've mentioned it before). We took our friend Heather W. there on St. Patrick's Day. We had the breadsticks. I'm so sad that we didn't try the pizza that night. It's the best pizza. Seriously, you gotta try it. And if you come into town to visit, ask. We'll take you there.
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