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Bread, Dinner, Italian, Lactose Free, Recipes

Fresh Herbs & Onion Focaccia

April 9, 2020

Fresh Herbs & Onion Focaccia

I saved this focaccia recipe from a 1996 Food & Wine magazine (yes 24 years ago!).  Over that period, I  have made it quite a few times, but not for several years.  So with extra time on my hands (and a nudge from John) I decided to bake this beautiful focaccia last weekend. The dough rises quickly and smells divine even before it is formed and baked. This recipe has been fool-proof, turning out perfectly time after time.

Fresh Thyme, Rosemary & Basil

Luckily if you don’t grow your own herbs, you can find them easily in any market.

Onion, Garlic, Fresh Thyme, Rosemary & Basil

A cup of minced onion is cooked in a bit of olive oil and the fresh herbs are added to the onions before being mixed into the dough.  Don’t skip this step.  The few minutes it takes to mince the onion and herbs and sauté until slightly softened will be well worth your time.

Billowy Fresh Herbs & Onion Focaccia Dough Rising

I used rapid rise (bread machine) yeast so the dough doubled quickly, in about an hour.  If you use regular active dry yeast, the rising time could take up to 2 hours. Either of these is fine.

Fresh Herbs & Onion Focaccia Dough in Baking Pan

The dough rises until it has doubled in bulk.  You will then punch down the dough and let it rise again for another 45 minutes or so.  Now it is ready to be shaped and placed in your pan.  Along with the onion that is incorporated in the dough, extra slivers of softened onion are added on top with raw sesame seeds and Maldon salt.  Chili flakes, poppy seeds, more fresh herbs, and olives are other options.   Or leave it plain with just a sprinkling of coarse salt.

Fresh Herbs & Onion Focaccia Dough in Baking Pan with Sautéed Onion Topping

The dough is billowy and soft, and flecked with herbs.

Fresh Herbs & Onion Focaccia

Beautiful focaccia with a light open crumb makes for a tender bread that is perfect with your favorite Italian meal or split and used for salami and cheese sandwiches.  This is the reason I saved my old favorite.

Peppered Salami & Pepper Jack Cheese on Focaccia Bread

Fresh Herbs & Onion Focaccia

Fresh Herbs & Onion Focaccia
 
Adapted from Food & Wine Magazine
Author:
Serves: 17x13-inch focaccia
Ingredients
  • Fresh Herbs & Onion:
  • 3 tablespoons extra virgin olive oil, plus more for brushing
  • 1 cup (packed) minced yellow onion
  • 1 medium garlic clove, minced
  • ¼ cup finely chopped fresh basil
  • 1 tablespoon minced fresh thyme
  • 2 teaspoons minced fresh rosemary
  • freshly ground black pepper
  • Dough:
  • 1½ cups lukewarm water (105-115 degrees)
  • 1 cup lukewarm 2% lactose free or regular milk (105-115 degrees)
  • 1 scant tablespoon table salt
  • 2 teaspoons sugar
  • (1) ¼ ounce envelope rapid rise yeast (also known as bread machine or instant yeast - 2¼ teaspoons)
  • 6½ cups bread flour (spoon & level measuring method)
  • cornmeal for dusting
  • Topping:
  • 1 large onion, sliced into thin wedges and separated into strips
  • Raw sesame seeds
  • Maldon sea salt for sprinkling
  • olive oil
Preparation
  1. For the herbs & onion mixture: Heat olive oil in a medium skillet over moderate heat. Stir in the onion and garlic, reduce the heat to low and cook until softened, about 4 minutes. Add the herbs and a generous amount of pepper and cook for 1 minute. Transfer to a large bowl. Stir in the water, milk, salt and sugar.
  2. Measure bread flour into a medium bowl, add yeast and whisk together.
  3. Stir flour 1 cup at a time into the herb-liquid mixture until the dough becomes too stiff to stir. Turn out the dough onto a lightly floured work surface. Knead the dough until smooth, supple and elastic, about 5 minutes, kneading in only as much flour as necessary to keep the dough from sticking.
  4. Generously grease a large bowl with olive oil. The dough is very lively and will double in size so use the largest bowl you have. Transfer the dough to the bowl and turn to coat with the olive oil. Cover the bowl with plastic wrap and a kitchen towel. Set aside in a warm draft-free spot until doubled in bulk, about 1 to 1½ hours.
  5. While the dough is rising, sauté the onion slices for the topping in a bit of olive oil on medium-low heat until just softened, about 4 minutes or so. Don't let them brown or soften too much as they will cook again in the oven.
  6. Once doubled in bulk, punch down the dough. Re-cover the bowl and let rise again until doubled, about 45 minutes to 1 hour.
  7. Brush olive oil over the bottom and sides of a 17-by-13-by1-inch dark heavy aluminum baking sheet (I use my jelly roll pan). Sprinkle cornmeal on the pan and tap out excess.
  8. Punch down the dough and turn it onto a cornmeal-dusted work surface. Turn the dough over and over to coat lightly with cornmeal and shape into a large, rough rectangle. Lift the dough and place in the prepared pan. Don't worry if it loses its shape in the transfer, it is very forgiving. Gently pull, push and pat the dough so it fills the baking sheet. Let the dough rise uncovered in a draft-free spot until billowy, 45 minutes to 1 hour.
  9. While dough is rising, preheat oven to 450 degrees with the rack positioned in the bottom third. If using a baking stone, place on the rack and heat for at least 30 minutes.
  10. Scatter the sautéed onions evenly over the top of the dough. Dip your fingers in olive oil and make many deep indentations in the dough, pressing sautéed onion strips into the dough gently. Brush lightly with olive oil. Sprinkle with sesame seeds and Maldon sea salt.
  11. Place the baking sheet in the oven (on the baking stone if using) and bake for about 20 minutes until the edges are crisp and the focaccia is a deep golden color. Remove from the oven and brush extra virgin olive oil (optional) over the top. Using a large metal spatula, slide focaccia onto a large rack to cool.
  12. Let cool before cutting into pieces with a bread knife. Leftover focaccia can be frozen in Ziploc freezer bags.

 

Chicken, Dinner, Lactose Free, Mexican, Recipes, Soups

Chicken Tortilla Soup

March 27, 2020

Chicken Tortilla Soup

Spending time in the kitchen whether chopping vegetables, baking, or cleaning up, means more to me than ever before. It’s the best therapeutic respite from all of the terrible news that we are confronted with these days.  Cooking gives me a break from the stress.  Making tortilla soup fits the bill for a perfect meal that is a breeze to prepare and it tastes so good.  A warm bowl of soup is always so comforting.

Tortilla Soup Ingredients

Poblano Pepper, Onion & Garlic

White Corn Tortillas

Sometimes we don’t use all of the corn tortillas we buy so we freeze them to use later. This is a perfect way to use them up.

Sautéed Onions, Poblano Pepper & Garlic

I love that everything goes into one pot.  Sautéed onion, garlic and a poblano pepper makes the house smell so good, especially when the onions start to brown.

Sautéed Onions, Poblano Pepper & Garlic

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes

Diced tomatoes are added along with chopped corn tortillas.  It may be hard to imagine how this might turn in to a glorious soup but I assure you it will.

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes & Corn Tortillas

Sautéed Onions, Poblano Pepper, Garlic, Tomatoes, Corn Tortillas, Chicken Stock & Broth

I use an immersion blender to puree the soup.  It may look a bit plain, but once you add toppings it turns into a beautiful bowl of soup full of color and flavor.  Once pureed, roasted chicken breast that has been shredded is added to the soup.

Tortilla Soup

Crushed tortilla chips, diced avocado, lime and cilantro (only for those cilantro lovers) are perfect toppings.  The poblano pepper adds a mild heat to the soup but for those who like it hot, a dash or two of your favorite Mexican-style hot sauce adds a bit of zing along with a squeeze of lime juice.  You could leave out the avocado and cilantro, but the crushed tortilla chips are a must.

Chicken Tortilla Soup

Chicken Tortilla Soup
 
Author:
Serves: 6-8
Ingredients
  • 2 tablespoons olive oil
  • 2 tablespoons Earth Balance Buttery Sticks (or regular butter)
  • 1 large onion, roughly chopped
  • 3 cloves garlic, chopped
  • 1 medium poblano pepper, roughly chopped
  • ¾ cup Rotel tomatoes with green chiles (mild)
  • 6 white corn tortillas (6-inch) cut into small pieces
  • 1 tablespoon mild chili powder
  • 1 tablespoon ground cumin
  • 32 ounce carton chicken stock (I use Swanson)
  • 32 ounce carton low sodium chicken broth (I use Swanson)
  • ½ teaspoon kosher salt (more to taste)
  • 3 cups coarsely shredded roasted chicken breast (I use Costco roasted chicken and shred the breast meat)
  • Toppings:
  • crushed tortilla chips
  • diced avocado
  • chopped cilantro
  • lime wedges
Preparation
  1. Combine olive oil and butter in a large soup pot over medium heat. Add onions, garlic and poblano pepper. Sauté until onions are lightly browned, about 10 minutes.
  2. Add tomatoes and tortillas and stir to combine with other ingredients for a minute or two.
  3. Add chili powder and cumin, stirring to coat the vegetables.
  4. Add chicken broth, chicken stock and salt to the pot, stirring to mix the soup. Bring to a boil then simmer for about 20 minutes on med-low heat until the soup thickens slightly.
  5. Remove pot from burner. Using an immersion blender on low speed (so the soup doesn't splatter) puree the soup until it is smooth. Add the chicken to the soup.
  6. Serve with crushed tortilla chips, avocado, cilantro and lime.

 

Appetizers, Beef, Dinner, Korean, Lactose Free, Recipes, Sandwiches

Korean Buns

March 12, 2020


Korean Buns

I posted a recipe for Korean hamburger patties back in 2012. This is one of my favorite recipes and I make it on a regular basis.  This post is a description of how my mom originally made the dish using the ground meat mixture on hot dog buns.  I always requested these Korean buns when my girlfriends came over for a slumber party (back in the day).  These are so easy to make and very tasty.

Korean Buns Ingredients

You can make the meat mixture earlier in the day and store it in your refrigerator until you are ready to prepare the buns.  The few ingredients for this recipe all have that umami flavor that makes this simple meal so good.

Korean Buns Meat Mixture

Hot Dog Buns

I used 5 hotdog buns that I split, making 10 Korean buns.  The meat mixture is spread thinly over each bun and broiled quickly.  I used the remainder of the meat for slider patties for another meal.  If you are making the buns for a crowd you can use 10-12 buns instead of 5.

Korean Buns

Serve the buns with a crispy salad and you’re all set.  If you want a little kick, drizzle a bit of sriracha on each bun.

Korean Buns

Korean Buns
 
Author:
Serves: 10 split buns
Ingredients
  • 5 hot dog buns, split (depending on how many people you are serving, use up to 12 buns making 24 split buns)
  • 1 pound lean ground beef (I use ground sirloin)
  • 1 tablespoon finely chopped onion
  • 3 tablespoons finely chopped green onion
  • 1 medium clove garlic, minced
  • 1 teaspoon sesame oil
  • 4 tablespoons soy sauce (Kikkoman recommended)
  • 1 heaping teaspoon sugar
  • 1 large egg
  • To garnish: Roasted sesame seeds and thinly sliced green onions
Preparation
  1. Place oven rack on the second position from the top, about 6 inches away from the element. Preheat broiler on high. Line a large sheet pan (jelly roll pan works great) with foil for easy clean up.
  2. In a large bowl, gently break up the ground beef with two forks or your fingertips. Add onion, green onion, garlic, sesame oil, soy sauce, sugar and egg. Mix gently to combine ingredients.
  3. Spread a thin layer of the meat mixture on each split bun, covering as much of the edge of each bun as possible.
  4. Place pan under the broiler and broil for a few minutes until the meat is cooked and the buns are nicely browned on the edges. The buns are best served right away but leftovers can be reheated in a toaster oven.

 

Beef, Dinner, Italian, Lactose Free, Pasta, Recipes

Tender Meatballs ~ Lactose Free

February 25, 2020

Tender Meatballs - Lactose Free

These meatballs are moist and tender thanks to the addition of cottage cheese.  I use a lactose free brand of cottage cheese as I am lactose intolerant.  Thankfully, there are many lactose free options available these days, which means dishes that were formally off limits for those of us who cannot tolerate regular dairy products are now on our menus.

Lactose Free Cottage Cheese

Lactaid or Green Valley Creamery offers lactose free cottage cheese.  Of course you may use regular cottage cheese if you do not have lactose intolerance.

Fresh Italian Parsley and Marjoram

Fresh Italian parsley and marjoram add a wonderful flavor to these meatballs.  Marjoram is one of my favorite herbs.  If you are not familiar with it, give it a try!  I’m sure it will become a favorite of yours too.

Tender Meatballs & Spaghetti

The meatballs are fried in a bit of olive oil until they are nicely browned on all sides. I like the texture and flavor the meatballs have when pan fried in a skillet.  Serve them with your favorite sauce and pasta.

Tender Meatballs - Lactose Free

Tender Meatballs & Spaghetti

Tender Meatballs
 
Author:
Serves: 24 meatballs
Ingredients
  • ⅓ cup panko
  • ⅓ cup lactose free milk (or regular milk)
  • ⅓ cup finely minced onion
  • 1 medium garlic clove, minced
  • ¼ cup chopped Italian parsley
  • 1 tablespoon chopped fresh marjoram (or 1 teaspoon dried marjoram)
  • 1 teaspoon dried oregano
  • 1 large egg, lightly beaten
  • ½ cup lactose free cottage cheese (drained if very wet, chopped if very large curds)
  • 1½ teaspoons kosher salt
  • freshly ground black pepper
  • 1 pound lean ground beef (I use ground sirloin)
  • 2 tablespoons olive oil for frying
  • Julienned fresh basil (optional)
  • Grated Parmesan (optional)
Preparation
  1. Place the panko in a small bowl and moisten them with enough milk to cover the crumbs. Give them a quick stir, then let them sit for 10 minutes to soften. Gently squeeze out the excess moisture.
  2. Place ground beef in a large bowl. Break it apart gently with two forks. Mix in panko, onion, garlic, herbs, egg, cottage cheese, salt and pepper. Mix gently with two forks until all of the ingredients are evenly incorporated.
  3. Roll meatballs into 24 golf ball sized balls.
  4. Heat oil on medium heat in a wide deep-sided skillet until shimmering. I use my Anolon 12" x 3" skillet. Fry all of the meatballs at once or in batches if your pan is smaller. Turn them to brown on each side, about 7 minutes total. They are done when they reach 165 degrees.
  5. Serve with your favorite pasta and sauce. Top with julienned fresh basil and parmesan cheese (I use lactose free Boar's Head brand).

 

Dessert, Lactose Free, Recipes

Carrot Cake Cupcakes

February 8, 2020

Carrot Cake Cupcakes

Carrot cake could be the ultimate dessert.  It is moist with a well balanced sweetness, and of course a delectable cream cheese frosting.  Carrot cupcakes on the other hand, are dessert perfection.  Everyone gets their own mini cake with lots of cream cheese frosting.  They are an irresistible treat.

Grated Carrots

The grater above is a “family heirloom” once belonging to my mom.  It’s looking a bit rustic these days, but it still turns out perfectly grated carrots.  If you have a box grater use the finer holes for this recipe.

Carrot Cake Cupcakes Batter

I added golden raisins and shredded coconut to the batter but left out nuts.  Instead, I used toasted pecans to decorate the frosting on some of the cupcakes.  Note that when using Green Valley lactose free cream cheese, it is not as firm as normal block cream cheese.  Therefore, open the tub of cream cheese and drain it in a sieve if you notice any liquid in the tub.  If there is too much liquid, your frosting will turn out runny and you will need to start over.  Adding more confectioners sugar will not solve the problem (I have been there!).

Carrot Cake Cupcakes (with liners)

Carrot Cake Cupcakes

I made these with and without cupcake liners.  It seems the cupcake liners I bought were a bit small for the pan I have so I now make these without them.  Instead, I coat each cavity well with floured cooking spray.  However, you may choose to use cupcake liners as they make for easy clean up and a pretty presentation.

Carrot Cake Cupcakes

Carrot Cake Cupcakes
 
Author:
Serves: 12
Ingredients
  • Cupcakes:
  • 2 large eggs
  • ¼ cup canola oil
  • ¼ cup Miyoko's vegan butter or Buttery Sticks, melted and cooled (or increase canola oil to ½ cup and omit vegan butter)
  • ¾ cup granulated sugar
  • ¼ cup packed dark or light brown sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • ⅛ teaspoon ground nutmeg
  • Pinch of ground allspice (optional)
  • ¼ teaspoon kosher salt
  • 1⅛ cups + 1 tablespoon all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1½ cups small hole grated carrots (not packed)
  • ½ cup golden raisins (soaked in hot water for 10 minutes, drained)
  • ⅓ cup sweetened coconut flakes
  • ¼ cup chopped and toasted pecans (to top frosting)
  • Cream Cheese Frosting:
  • 8 ounces cold Green Valley lactose free cream cheese
  • 1 cup powdered sugar (more if needed)
  • ½ teaspoon vanilla extract
  • 1 tablespoon cornstarch
Preparation
  1. Preheat oven to 350 degrees. Spray a 12-count muffin pan well with cooking spray (floured cooking spray works best) or coat with softened butter. You may also use cupcake liners.
  2. Whisk the eggs, canola oil and melted vegan butter, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, allspice (if using), and salt together in a large bowl.
  3. Add the flour, baking powder and baking soda. Stir until just combined.
  4. Fold in carrots, golden raisins, and coconut.
  5. Divide the batter evenly in the prepared muffin tin.
  6. Bake for 20 minutes, or until a toothpick inserted in the center comes out clean. Cool cupcakes in the pan for 20 minutes, then remove to a wire rack to cool completely.
  7. Meanwhile, prepare the frosting. If using Green Valley lactose free cream cheese, remove it to a medium bowl. If there is visible liquid in the bowl, drain cream cheese in a sieve for 15 minutes (in the refrigerator). This is an important step to ensure a good frosting consistancy or you risk having runny frosting that won't be spreadable. Whisk cream cheese, confectioner's sugar and vanilla extract in a medium bowl. Place cornstarch in a small plastic or metal strainer or sieve and sprinkle over the cream cheese mixture. Whisk again until ingredients are well combined. Place frosting in the refrigerator until ready to use (helps to firm it up).
  8. I don't have a piping kit so I used a Ziploc gallon freezer bag instead. Place bag in a 2-cup measuring cup with one of the corners centered in the middle of the cup. Fold top edges of the bag over the cup. Transfer frosting to the bag. Twist the bag to ensure the frosting is at the bottom. Snip off a tiny corner of the bag (start small, you can always cut off more). Pipe frosting on the cupcakes and smooth with a small angled icing spatula or short butter knife. Sprinkle chopped pecans over the top.
  9. The cupcakes can be frozen for a few weeks in a single layer in an airtight plastic container.

 

Breakfast, Dinner, Eggs, Lactose Free, Recipes, Side Dishes

Potato Chip Tortilla Espanola

January 26, 2020

Potato Chip Tortilla Espanola

Who would have thought that using potato chips in a Spanish tortilla would produce a perfect version of this traditional dish?  Thanks to Food52 for posting this terrific recipe from Ferran Adria.  Adria was the genius Chef at the acclaimed El Bulli restaurant in Spain. I find it amusing that a 3-star Michelin Chef who was at the forefront of  the molecular gastronomy movement would come up with such a simple recipe.  But then molecular gastronomy is all about experimentation.

Fresh Eggs, Piquillo Peppers, Serrano Ham, Lay's Chips

According to Senior Editor at Food52 Kristen Miglore, she prefers thin potato chips such as Lay’s rather than kettle-style chips.  Out of curiosity, I tried both Lay’s and those scrumptious thick, kettle-style Maui potato chips that I love dearly.  But Lay’s was the clear winner for me as well.  The tortilla made with the thinner chips was toothsome yet tender.  By comparison, the tortilla made with the kettle-style chips was noticeably more dense and a bit dry, likely due to the egg mixture not softening the thicker chips as well as the thinner ones.  I suppose you could leave the chips in the egg mixture longer, but this is supposed to be a quick recipe that takes less than 20 minutes from start to finish.

Fresh Thyme, Serrano Ham, Piquillo Peppers

The original recipe from Food52 recommends either serrano ham or prosciutto.  I went with the serrano ham and it was a winner. Our local Whole Foods market will slice the ham according to your request.  They also stock jarred piquillo peppers that are just gorgeous.  You may substitute pimentos if you are unable to find these.  They add beautiful specks of color and are mild in flavor.

Potato Chip Tortilla Espanola

I bought a broiler-safe ceramic pan just for this recipe. It was relatively inexpensive which made it easier to click the Buy Now button on Amazon.  Can one ever have too many pans in the kitchen?

Potato Chip Tortilla Espanola

The potato chips soak up the egg mixture and become a glorious tortilla with bits of ham, peppers and thyme. The fresh thyme compliments the other ingredients and should not be left out.  I like to serve it with sliced tomatoes, avocado and a slice or two of good bread.

Potato Chip Tortilla Espanola

Potato Chip Tortilla Espanola
 
Adapted from Food52
Author:
Serves: 4
Ingredients
  • 4 ounces (about 2¼ cups) potato chips such as Lay's
  • 2 ounces thinly sliced serrano ham (or thinly sliced prosciutto, bacon, ham)
  • 3 tablespoons finely chopped jarred piquillo peppers (or pimentos)
  • 1 tablespoon fresh thyme leaves, coarsely chopped
  • 8 large eggs, lightly beaten
  • pinch of kosher salt
  • a good amount of freshly ground black pepper
  • 1½ tablespoons olive oil
Preparation
  1. Special equipment: Broiler safe 10-inch skillet
  2. Position the rack in the upper third of the oven (about 6 inches from the heat source).
  3. Heat the broiler to high.
  4. Combine the potato chips, serrano ham, piquillo peppers, thyme, eggs, and salt and pepper in a large bowl and let sit to allow chips to soften in the eggs, about 6 minutes, stirring occasionally.
  5. Heat the oil in a 10-inch broiler-safe skillet over medium heat. Add the egg mixture and cook without stirring, until the bottom begins to brown, about 3 minutes. Transfer pan to the broiler, and broil until the top is set but still slightly jiggly on top, about 2 minutes. Transfer tortilla to a plate and cut into wedges. Serve warm or at room temperature.

 

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