Rocket Focaccia Bread

I think my downfall is bread. At a restaurant if I had to pick between the bread basket or dessert, I would pick the bread. I try to be good and limit myself. I even share reluctantly with others at the table. Wouldn't I surprise my family if I just decided not to share? They are all mine- I say- all mine! I will even growl at them.

When I made these rolls, I thought they were awesome. Yes, awesome. This recipe makes a lot of rolls so I used half the dough to make focaccia bread. (In The Pastry Queen cookbook, the photo looked like focaccia bread so I had to do the same.) In which, I made sandwiches for the family for lunch. The rolls were used for supper. I like when I can stretch something into two.

Rocket Focaccia Bread
3 (1/4 oz) packages active dry yeast
1 cup lukewarm water (105 to 115 degree F)
1/4 cup vegetable oil
1 egg
3/4 cup sugar
1 1/2 cup water (more if needed)
6 1/2 cups bread flour
1 Tbsp salt
pinch of cinnamon (it gives it a special hint of something)
Extra-virgin olive oil for brushing the top of the bread
1 Tbsp sea salt 
1 Tbsp rosemary

Directions:

1. Dissolve the yeast in 1 cup of the lukewarm water. Set aside for 5 minutes.
2. With a mixer fitted with a dough hook (or mix by hand), combine the yeast water, oil, egg, and sugar in a large bowl.
3. Add the 1 1/2 cup water and mix until combined.
4. Add the flour and mix on medium-low speed for about 5 minutes until the dough holds together. If the dough isn't holding together, add 1 Tbsp of water at a time until it does.
5. Let the dough rest for 20 minutes in the bowl.
6. Add the salt and cinnamon to the dough. 
7. Mix the dough on low speed for 1 minute.
8. Lightly grease a large bowl and transfer the dough into the large bowl.
9. Cover with a clean towel and let rise in a warm place for about 1 1/2 hours or until the dough doubles.
10. Preheat the oven to 350 degrees F.
11. Line a baking sheet with parchment paper.
12. Punch down the dough. Take half the dough and make rolls.
13. The other half of the dough roll out with flour onto the lined baking sheet.
14. Cover the dough and let it rise for another 20 minutes. Don't worry about reaching the edges.
15. Gently press down on the dough with the tips of your fingers to make indentations. 
16. Coat the dough with a little olive oil.
17. Sprinkle the top with the sea salt and rosemary.
18. Bake the dough for about 20 minutes or until it is golden brown. 
19. Remove from oven and allow to cool before serving.

Recipe adapted from Rebecca Rather's The Pastry Queen cookbook. 

Did you already know...
-Focaccia bread is very popular in Italy.
-It is a flat, baked bread with a variety of toppings. It is not pizza and there is no sauce.
-The google translater said focaccia means cake in English.

Congratulations to Anne W. for winning the cookbook!

Zucchini Fries

I'm trying to hold onto summer. Yes, it is around 40 degrees outside at night. Yes, I have been wearing sweatshirts but I am still able to wear shorts. Alright, I will admit I am only wearing shorts inside. I'm not crazy to wear shorts outside; it is too cold.

To hang onto summer a little longer, I made zucchini fries. My husband did not try them. He didn't even want to look at them. They were still too green for him even if they were breaded. I can try. The children loved them. They also love zucchini. If you just like zucchini, then you probably would really like this recipe. It was a nice change from saute zucchini or roasted like I normally make them.

Zucchini Fries

3 zucchini, cut into 1/2 inch strips

2 egg

1/2 cup skim milk

1 1/2 cup panko bread crumbs

1 1/2 tsp Italian seasoning

1/2 tsp garlic, minced

2 Tbsp Parmesan cheese, shredded

1/4 tsp salt

1/8 tsp pepper

2 tsp olive oil

Directions:

In a bowl, whisk the egg and the milk together. Set aside.

In another bowl,  combine the bread crumbs, Italian seasoning, garlic, cheese, salt, and pepper. Set aside next to the egg mixture.

In a skillet, heat the oil.

Dip the zucchini into the egg mixture. Tap off any excess mixture.

Press the zucchini into the bread crumb mixture. Turn the zucchini over and press again to coat both sides.

With tongs, gently add the zucchini to the skillet. 

Cook the zucchini about 4 minutes per a side or until golden brown and cooked through.

Recipe adapted from Jamie Cooks It Up!

Did you already know...
-A zucchini is a good source of potassium.
-Another name for zucchini is courgette.
- The largest zucchini weighed 65 pounds. (Try giving that to your neighbors.)

Chocolate Chip Pecan Cookies

I use to try to read nightly. Sometimes I am able to achieve this goal but most nights I'm just too tire. I recently purchased Baking from my home to yours by Dorie Greenspan. I have been looking at it nightly. I carry it with me from room to room. It is a great workout since it is not a tiny cookbook. I think I'm going to have to work out more since everything looks so delicious. 

Of all the recipes to bake first I picked her chocolate chip cookies. How could I not? It calls for pecans and she named the recipe her best chocolate chip cookie. I even shared and my family thought they were perfect. They are not crisp but not too soft. They have the prerequisite gooey inside that any chocolate chip cookie should have. Boy, these cookies are good.

Chocolate Chip Pecan Cookies
2 cups all purpose flour
3/4 tsp salt
3/4 tsp baking soda
2 sticks (8oz.) unsalted butter, softened
1 cup sugar
2/3 cup brown sugar
3 tsp vanilla extract
2 eggs
12 oz. semi-sweet chocolate chips
1 1/2 cups pecans, finely chopped

Directions:

1. Place the rack in the center of the oven.
2. Preheat oven to 375 degrees F.
3. Line two baking sheets with parchment paper.
4. In a medium bowl, whisk together the flour, salt, and baking soda. Set aside.
5. In a large bowl, cream the butter until smooth.
6. Add the sugar and brown sugar to the butter. Blend well.
7. Add the vanilla to the butter mixture and mix.
8. Add the eggs one at a time beating for 1 minute after each egg.
9. Slowly, add the dry ingredients in 3 batches to the butter mixture. Mix only until just incorporated before adding the next batch.
10. Slowly, fold in the chocolate and pecans.
11. Refrigerate dough for 20 minutes.
12. Spoon a Tbsp of the chilled dough onto the baking sheets. Space the dough 2 inches apart. (Place the remaining dough into the refrigerator until the other cookies are removed from the oven.)
13. Bake the cookies one sheet at a time for 5 minutes before rotating. 
14. Then bake the cookies for another 5 to 7 minutes or until the edges are brown and the center is golden. 
15. Pull the cookies from the oven and allow the cookies to cool for 1 minute before carefully transferring the cookies to a wire rack to cool.

 Recipe adapted from Baking by Dorie Greenspan.

Did you already know...
- Dorie Greenspan is known for her cookbooks and working with other famous chefs including Pierre Herme and Julia Child.
-Dorie Greenspan has recently opened a retail bakery named Beurre & Sel in New York. 
-Beurre & Sel means Butter and Salt.

Broccoli Cheddar Soup

Oh, Broccoli! You are either liked or not. Oh, Broccoli! Even Presidents have declared they will not eat you. Don't worry little broccoli since you are welcome at our house. We don't always eat you raw. We refuse to eat you frozen. However, we will always eat you in this soup.

It is surprising that sometimes my husband will ask for a certain dish especially if the dish contains vegetables. I guess it helps when the dish calls for milk and cheese. It is creamy and a mild soup. It is a nice fall meal. When I made this dish, I think my son enjoyed the oyster crackers more since I could only see a little bit of the soup. He said he really liked the soup very much. My daughters and niece really liked it. I recommend making this soup any time of the week since it is pretty easy.

Broccoli Cheese Soup
6 oz. butter
1 yellow onion, diced
3 cloves of garlic, minced
1/3 cup all purpose flour
4 cups milk (I used skim since it is what I keep in the house)
2 cups half and half
4 heads of broccoli, cut into tiny pieces
salt and pepper for taste
3 cups sharp cheddar cheese, grated

Directions:

1. Melt the butter in a large pot over medium heat. 
2. Add the diced onion and garlic and saute for about 4 minutes.
3. Sprinkle the flour over the onions and stir to combine.
4. Cook for 1 minute before adding the milk.
5. Allow to cook for about 5 minutes.
6. Add the broccoli and a small dash of salt and pepper.
7. Cover and reduce the heat to low.
8. Allow the soup to simmer for about 20 minutes.
9. Stir in 2 cups of the cheese and allow the cheese to melt.
10. Add additional salt and pepper if needed.
11. Ladle the soup into bowls and top with additional cheese and oyster crackers if desired.

Recipe adapted from Ree Drummond.

Did you already know...
-California grows almost 90% of the nations broccoli.
-1/2 cup of broccoli counts as a serving of vegetables.
-Broccoli has only 15 calories per a serving.
-The Italian word for broccoli is broccoli.

White Whole Wheat Blueberry Muffins

I recently had to purchase some textbooks for my oldest daughter. My son was watching and asked how it worked. I told him I paid the bill online. He said, "What?" So, I repeated that I paid the bill online. He looked at me and said, "They mysteriously take your money?" It really feels like it. My daughter will be happy when all of her textbooks arrive.

Well, I have started making muffins again for breakfast before school. My daughter's favorite muffin is blueberries if you couldn't tell. I have made To die for blueberry muffins. I have made Baking Illustrated's Blueberry Muffins just to name a few. Sometimes the muffins are very good the first day and not so much the second. When I saw Our Favorite Blueberry Muffin on the King Arthur website, well I had to try them. I will say these muffins are good. They taste just as good the next day which is the goal of making the muffins besides making my youngest daughter happy. I can say they are my youngest daughter's favorite.

White Whole Wheat Blueberry Muffins
6 Tbsp butter
1 cup sugar
2 large eggs
2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp salt
1/2 cup milk
2 tsp vanilla extract
2 cups blueberries, fresh
1 Tbsp sugar for the topping

Directions:

1. Preheat oven to 375 degrees F.
2. Line a muffin tin with cupcake liners.
3. In a large bowl, cream the butter and 1 cup sugar until light and fluffy.
4. Add the eggs, one at a time. Beat well after each egg.
5. In another bowl, whisk together the flour, baking powder, and salt.
6. Add the flour mixture to the creamed butter and beat well.
7. Stir in the milk and vanilla extract. Mix only until smooth.
8. Fold in the berries. 
9. Fill the muffin cups 3/4 to almost full.
10. Sprinkle the top of the batter with sugar.
11. Bake the muffins for 25 to 30 minutes, until light golden brown.
12. Place the muffin tin on a wire rack to cool for 10 minutes.
13. Remove the muffins and allow to completely cool on the wire rack.

Yields 12 muffins. Recipe adapted from King Arthur website. 
One year ago, I posted....Ultimate Streusel Cake.

Did you already know...
-It is estimated about twenty million students are attending American colleges and universities this fall. 
-57% of the students are women.
-In the last year, the average student spent over $600 on course materials.