M.F.K Fisher Prepares "Socca" Through the Written Word

 

Socca

Thank you for joining me once again as I travel along with Mary of One Perfect Bite on an amazing culinary journey.  Gourmet Live brought out a list of the 50 most influential women in food...Fifty women game changers. Some are chefs, some are food writers, and some are women who are passionate about the creative process. You could certainly add or detract women from this list, but no matter what these women have all influenced us in one way or another. Being a woman and passionate about food myself I wanted to explore and join Mary on this journey and not only learn from the masters but recreate some of their dishes to better understand what has shaped and molded them into who they are today. In doing so I have learned more about myself, new techniques and many lessons previously unimaginable. Follow us on this journey while we take an in depth exploration of these women's lives and what makes them who they are.

 For 50 weeks we will experiment with dishes from each of the 50 influential women on "the list". Whether you agree or disagree with the authors chosen fifty it will be an enjoyable and creative outlet to cook from the masters. My cohorts for this adventure can be found below. If you would like to join in  please contact Mary. This is an informal event and you have the flexibility to follow along when you can. She will be posting every Friday.

"First we eat, then we do everything else."

— M.F.K. Fisher

Our 5th Game Changer Mary Frances Kennedy Fisher was an American food writer born in 1908, but what a food writer she was! Her books are not really cookbooks, but food for her was the door into the world of memory, emotion, and experience. She was arguably one of the great nonfiction writers of the 20th century. The fact that she chose to write mainly about food endeared her to my heart just as she will yours. From an early age much of what I know about living well, let alone food and cooking I learned from reading her books long before food blogging and perhaps even before I even knew of my passion for food.

She is the writer that we aspire to become where she weaves the written word and a zest for life that are so intertwined that she is unable to take a breath without the other. In her books she did not view food analytically or scientifically with measurements and recipes but instead, you are introduced to food as a source of pleasure and a welcome addition to the art of enjoying friends, family and every day life.

She has written about food in her books that makes you swoon and want to read more. Her descriptions and prose make you want to either leap up and get into the kitchen to taste the food with all 5 senses or sit down and immerse yourself in reading about "gems of the foodie kind" for a few more hours. She led an engaging life and could make even the mundane sound like poetry. You are buoyed by her lyrical phrases, by her images of far away and exotic places, by nearly indescribable tastes and odours. With books like How to Cook a Wolf, The Art of Eating and so many more it was said she paints with words, not oil paints. Such a writer I could only pretend to be.

"She "had neither health nor companionship to warm her, but she nourished herself and many other people for many years, with the quiet assumption that man's need for food is not a grim obsession, repulsive, disturbing, but a dignified and even enjoyable function." To read Fisher on the subject of eating is to enter a familiar world waiting pleasantly to be rediscovered."  - CATE

Her daughter Kennedy Wright said, "In a career spanning more than 60 years, Mrs. Fisher wrote hundreds of stories for The New Yorker, as well as 15 books of essays and reminiscences. She produced the enduring English translation of Brillat-Savarin's book "The Physiology of Taste," as well as a novel, a screenplay, a book for children and dozens of travelogues. While other food writers limited their writing to the particulars of individual dishes or expositions of the details of cuisine, Mrs. Fisher used food as a cultural metaphor."

When deciding what to make for this weeks challenge I was reminded of her description of preparing ratatouille or beef stew. But for me the cornerstone of every meal is a good slice of homemade bread. M.K. Fisher says, "The smell of good bread baking, like the sound of lightly flowing water, is indescribable in its evocation of innocence and delight... " I decided to make socca, a chickpea flat bread, to accompany another meal from another "game changer" on the list coming up in a future post.

Socca is a traditional French flat bread from Provence which  is very simple and easy to make, although it may take some practice for me to get it just right. Modern ovens and implements can replace the wood ovens and copper plaques of days gone by but with no French grand mere to guide me I had only words from the author herself. Martha Stewart says these fall somewhere in between a crepe and a flat bread, but recipes I have seen call it a niçoise-style flat bread. Socca is made with garbanzo (chick pea) flour, olive oil, water and fresh herbs, and cooked over a hot griddle. The next time I think I would prefer to make them paper thin, sprinkled with sea salt and served in wedges along with Mediterranean influenced dips and sauces, but many people make them thicker and use them as wraps for fillings.

"There is communion of more than our bodies when bread is broken and wine drunk."
— M.F.K. Fisher

"(Making bread) is pleasant: one of those almost hypnotic businesses, like a dance from some ancient ceremony," she writes. "It leaves you filled with peace, and the house filled with one of the world's sweetest smells. But it takes a lot of time. If you can find that, the rest is easy. And if you cannot rightly find it, make it, for probably there is no chiropractic treatment, no yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread." -  M.F.K. Fisher (The Art of Eating)

Here’s Fisher’s description of how she makes socca. Below you will find a recipe, since every good dish really does begin with a recipe idea. Going on holidays forces me to look ahead and also be practical when reflecting on these creative women. I want to thank Mary for taking us on this journey which has opened my eyes to not only the importance of these women in our lives but to reflect on what we have learned from each by sheer osmosis.

“When I make socca at home, I take equal parts of water and chickpea flour (about one cup each), two tablespoons of olive oil, and one tablespoon of salt. Then I beat it hard — you’ve got to beat the hell out of it, really — and, since there are always a few lumps, I pour it through a sieve onto an oiled 1-inch-deep cookie sheet. I put it in the middle of a really hot oven, preheated to 500 degrees, then I turn on the broiler. It goes very fast, only a few minutes, but you have to keep your eye on it and use a long fork to prick the big bubbles as they form. It should go right from oven to table.”  - A Stew or a Story by M. F. K. Fisher.

**Socca (Chickpea Flatbread)**

• 1 cup water
• 1 cup chickpea flour
• 2 tablespoons olive oil
• 1 tablespoon salt
•  Freshly ground black pepper (optional)   

1.Preheat the oven to 500 degrees. Grease a cookie sheet with a 1-inch rim.

2.Mix together all the ingredients and beat well for several minutes. Pour the batter through a sieve onto the oiled cookie sheet, discarding any lumps.

3.Place the sheet on the middle rack of the oven and turn on the broiler. The flat bread should cook in just a few minutes, so keep an eye on it; prick big bubbles as they form.

4.When done, remove from the oven, slice with a pizza cutter, and serve immediately, with freshly ground black pepper if you like.

What have we been up to.......

 Mary of One Perfect Bite - Bucket Bread
Joanne of Eats Well With Others - be back next week
Claudia of A Seasonal Cook in Turkey - Ratatouille
Taryn of Have Kitchen, Will Feed -
Susan - The Spice Garden - Peas and New Potatoes, Spicy Wok Shrimp with Coconut Rice
Heather of Girlichef - Tomato Soup Cake
Miranda of Mangoes and Chutney - Frittata of Zucchini
Jeanette at Jeanette's Healthy Living -
April of Abbys Sweets - be back next week
Katie - Making Michael Pollan Proud - Chilled Chocolate Pudding

What did I learn: Before this post I had never heard of a traditional socca or chickpea flatbread from Provence. The greats like Julia Child and Martha Stewart all had recipes in their cookbooks. Ms. Fisher inspired me to try it, my promise to myself is to try and perfect it.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison

Red, White and Blue Fruit Scones

Cook's Illustrated Fruit Scones

A safe and happy 4th of July to all my friends from the States!!!

 In celebration I started my day with these patriotic red, white and blue scones based on a recipe from Cooks Illustrated. I have baked them twice in the past few weeks which is something that never happens here at MTBT. That speaks volumes about how much I enjoyed them. I rediscovered them on Monica's site Lick The Bowl Good last week.

You know how it is when you have recipes bookmarked for months, perhaps years and they have yet to grace your kitchen. Well this is one of those recipes I've had kicking around. I was reminded of them on a post over at Vanilla Sugar.... who made them with raspberries. I am so glad I decided to finally whip up a batch twice and still counting. They just might be the best scones I have discovered yet with a "new to me" technique. The dough is mixed with a light touch and then folded as if you were making a rough puff pastry.

Monica added white chocolate chips. You could also use a myriad of fruits such as blackberries, nectarines, cherries or even dried fruits. This recipe is open to all interpretations. Take a peak at Monica's site for pictorial instructions since I am just not that kind of a girl. Now I am headed to the beach! I have always been a beach kind of a gal:D

**Fruit Scones**
based on a recipe from Cook's Illustrated

 Just a note before you start: It is important to work the dough as little as possible—work quickly and knead and fold the dough only the number of times called for. The butter should be frozen solid before grating. In hot or humid environments, chill the flour mixture and work bowls before use. While the recipe calls for 2 whole sticks of butter, only 10 tablespoons are actually used (see step 1). If fresh berries are unavailable, an equal amount of frozen berries (do not defrost) can be substituted. An equal amount of raspberries, blackberries, or strawberries can be used in place of the blueberries. Cut larger berries into 1/4- to 1/2-inch pieces before incorporating.

• 16 tablespoons (2 sticks) unsalted butter, frozen whole (see note above)
• 1 1/2 cups (7 1/2 ounces) fresh blueberries, and strawberries or raspberries(see note above)
• 1/2 cup whole milk
• 1/2 cup sour cream
• 2 cups (10 ounces) unbleached all-purpose flour, plus additional for work surface
• 1/2 cup (3 1/2 ounces) granulated sugar, plus extra for sprinkling
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon table salt
• 1 teaspoon grated lemon zest

1. Adjust an oven rack to middle position and heat oven to 425 degrees. Line a baking sheet with parchment paper.

2. Score and remove half of the wrapper from each stick of frozen butter. Grate the unwrapped ends on large holes of box grater (you should grate total of 8 tablespoons). Place grated butter in freezer until needed. Melt 2 tablespoons of remaining ungrated butter and set aside. Save remaining 6 tablespoons butter for another use. Place blueberries and white chocolate chips in freezer until needed.Whisk together milk and sour cream in medium bowl; refrigerate until needed.

3. Whisk the flour, 1/2 cup sugar, baking powder, baking soda, salt, and lemon zest in medium bowl. Add frozen grated butter to flour mixture and toss with fingers until thoroughly coated. Fold in the chilled milk mixture with a spatula until just combined (do not over mix).

4. Turn the dough and any floury bits onto a well floured work surface. Lightly flour your hands and the dough and knead the dough gently 6-8 times until it just holds together in a ragged ball, adding additional flour as needed to prevent sticking.

5. Roll dough into approximate 12-inch square. Then fold dough into thirds like a business letter, using bench scraper or metal spatula to release dough if it sticks to counter top. Lift short ends of dough and fold into thirds again to form approximate 4-inch square. Transfer dough to plate lightly dusted with flour and chill in freezer 5 minutes.

6. Transfer dough to floured work surface and roll again into a 12-inch square. Sprinkle blueberries and white chocolate chips evenly over surface of dough, then press down so they are slightly embedded in dough. Using bench scraper or thin metal spatula, loosen dough from work surface. Roll up dough, pressing to form tight log, and pinch the seam closed. Lay seam-side down and press log into 12 by 4-inch rectangle. Using sharp, floured knife, cut rectangle crosswise into 4 equal rectangles. Cut each rectangle diagonally to form 2 triangles.

7. Transfer the scones to parchment-lined baking sheet. Brush tops with melted butter and sprinkle lightly with sugar. Bake until tops and bottoms are golden brown, 18 to 25 minutes, rotating the pan halfway through baking. Transfer to wire rack and let cool 10 minutes before serving.

*Refrigerate or freeze leftover scones, wrapped in foil, in an airtight container. To serve, remove foil and place scones on a baking sheet in a 375-degree oven. Heat until warmed through and recrisped, 8 to 10 minutes if refrigerated, 16 to 20 minutes if frozen.

To Make Ahead: After placing the scones on the baking sheet, either refrigerate them overnight or freeze. When ready to bake, for refrigerated scones, heat oven to 425 degrees and follow directions in step 7. For frozen scones, heat oven to 375 degrees, follow directions in step 7, and extend cooking time to 25 to 30 minutes.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

One a Penny, Two a Penny Hot Cross Buns for Invite a Blogger to Your Table

 

Hot Cross Buns

As seen at the Huffington Post

 I love everything about spring! Spring is a time of renewal when everything seems to come alive!!!!! The days are longer and the markets begin to burst with the colours of  bountiful fruits and vegetables of the pending season. It will soon be time to enjoy fresh rhubarb, the pop of a fresh garden pea and lightly sauteed furled fiddleheads. Spring is the season for asparagus and escarole and a wide variety of lettuce hand plucked from the garden for the perfect green salad. The delightful fragrance of chives, mint, chervil and tarragon fill the air to season our dishes. The forsythia and magnolia are in full bloom so all of these tastes of Spring will soon be bursting from our gardens, forests, markets and window boxes.

The Easter holiday is the perfect time to celebrate all this lovely bright optimism. I remember past seasons when as young girls growing up my sister and I would wear our latest Spring finery and Easter bonnets for celebrations with our family and neighbours. Fast forward to motherhood and I have visions of the bright rosy cheeked face of my own daughter whose face lit up like the sunny faced daffodils surrounding her as she scoured the gardens for Easter eggs and played hide and seek among the willows. The one thread that ties these memories together with the present is the heavenly spicy fragrance of a traditional British currant-studded Easter treat.  Hot Cross Buns graced the table Easter morning piping hot, fresh from the oven and filling the air with their comforting spicy aroma. The perfect bun is sticky and sweet on the outside and soft and moist on the inside packed full of real fruit goodness and a hint of mixed spice.

Despite their deep-rooted and well-revered history, the delightful simplicity of these seasonal treats is often forgotten. Back in the early eighteenth century street vendors cries rang out through the streets of towns and villages in England every Good Friday. They were hugely popular. People ran from their homes to buy warm Hot Cross Buns from the baker’s baskets as they passed by and would keep a bun drying in their kitchen all year to bring the household good luck.

Although they have been a Lenten and Good Friday tradition for centuries, Hot Cross Buns were not always associated with Christianity. Their origins lie in pagan traditions of ancient cultures, with the cross representing the four quarters of the moon. Eventually the Christian church adopted the buns and re-interpreted the icing cross. Queen Elizabeth 1 even passed a law banning the consumption of Hot Cross Buns except during festivals such as Easter, Christmas and funerals.

 All the best Hot Cross Buns are made from a traditional recipe, passed down for generations, mixed and shaped by hand and topped with a cross made from pastry strips, just as they have been for centuries. The sweet, buttery, yeast-leavened buns are dotted with currants and a little candied citrus peel and spiced just right with cinnamon, nutmeg, allspice and cloves. Why not modernize them and used dried cranberries, or dried papaya, mango or pineapple instead of candied peel.

 Here's a recipe to make your own Hot Cross Buns and begin an Easter tradition in your own home.  If you have not made Hot Cross Buns before you will be amazed by the sense of accomplishment and satisfaction baking them brings. Previous years I have made these ahead of time, frozen them and then reheated them in the oven for a few minutes just before serving time. They come out beautifully!

 For this months edition of Invite a Blogger to Your Table I cooked up a storm in my virtual kitchen with my friend Helene of La cuisine d'Hélène. See what she was up to here.

Your assignment, if you choose to accept it, is to "Invite a Blogger to Your Table"! This is a fun event and an outlet for us each to challenge ourselves and create stronger bonds within the blogging community. Nothing is more intimate, or more effective at creating friendships than cooking and sharing meals together, even it is virtually. But hey, if you live in the same area as another blogger what's to stop you from gathering in your own kitchen for this challenge.

 With these personally imposed challenges my own culinary skills have been rejuvenated and back on track and I am once again inspired. With this ongoing event I will challenge myself and one blogging friend at a time throughout the year as the seasons change. I hope this inspires you to make new friends in the blogging community as well as create something you have been itching to try.

 Your choice of recipe can be anything you would like it to be. Is there something you have been wanting to make and need feedback and encouragement from a friend to create on your blog? Is there a special dish that you just have to share sweet or savoury? Do you just want the fun of collaborating with other bloggers to come up with a tasty dish you feel you and your readers might enjoy. This is a fun event that creates friendships throughout the blogosphere. Invite someone you have followed for years or a perfect stranger. It is up to you!

Here are the "rules" as I see it for now.

Choose a dish to prepare and invite 1(one) blogger to create that dish with you. You can source your recipe from a cookbook, magazine, blog or any other source. Your dish can be sweet or savoury; easy or complicated.  

Decide upon a date that you can both mutually post your recipe within a 4 week time frame.

Link back to More Than Burnt Toast http://goodfoodcorner.blogspot.com/ somewhere in your post as the caretaker of this event.

 Please feel free to use the Avatar/Badge above "Invite a Blogger to Your Table"
Once you have made your dish with your blogging friend or friends and posted it, you can choose to STOP or CONTINUE on and "invite another blogger to your table" to make something DIFFERENT on a mutually agreeable date within the next 4 week time frame.

If you would  please e-mail Val at bloggerstable(AT)gmail(DOT)com for no other reason than to let her know you have participated. She would love to see what you have accomplished.

Cut and paste these instructions into your post and contact a friend. Let magic happen and let's get cooking!!

Other Easter treats...

Vanilla Infused Icewine Pain Perdu
Tiramisu Pancakes
Brunch Salad with Goats Cheese
Rose Murrays Roasted Tomato Clafouti
Crab Cakes Eggs Benedict with Avgolemono Sauce
Lemon Ricotta Pancakes with Maple Raspberry Syrup
The Perfect Shredded Hash Browns
Nalesniki
Easy Cheese Danish
Blueberry Stuffed French Toast with Blueberry Orange Sauce
Strawberry Stuffed French Toast
Croissant French Toast with BC Apples and Icewine Whipped Cream

 *Hot Cross Buns*

My inspiration for this recipe comes from The English Kitchen as well as Wild Yeast.

 For the ferment starter

• 1 large free-range egg, beaten
• 1 cup warm water
• 1 Packet Active Dry Yeast equals 1/4 ounce or 2 1/4 teaspoons
• 1 teaspoon sugar
• 4 tablespoons white flour

  For the dough

• 3 - 3 1/2 cups white flour, plus extra for dusting
• 1/2 teaspoon salt
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon  ground ginger
• 3/8 cup (6 tablespoons) unsalted butter, left in fridge(plus extra for greasing)
• 3/4 cup sugar
• 1 lemon, zest only
• 3/4 cup (96 g) dried currants or sultanas
• 1/2 cup mixed candied orange and lemon peel, finely chopped (or use chopped dried mango, papaya or pineapple)

 Piping Paste

• 3/4 cup pastry flour
• 1/4 cup vegetable oil
• 1/2 cup water

 Glaze  

• 1/4 cup sugar
• 1/4 cup water
• or 1/2 cup maple syrup 

1. For the ferment starter, mix the beaten egg with enough warm water to make up approximately 290ml/½ pint of liquid. Whisk in the yeast, sugar and flour until the mixture is smooth and well combined, then cover and set aside in a warm place for 30 minutes.

2. Sieve the flour, salt and ground mixed spice into a large mixing bowl. Remove the butter from the fridg and on a box grater grate the butter directly into the bowl. Rub in the butter using your fingertips. Make a well in the centre of the mixture, then add the sugar and lemon zest to the well and pour in the ferment starter. Using your hands, gradually draw the flour at the edges of the bowl into the well in the centre, mixing well with the ferment starter, until the mixture comes together as a dough. Turn out the dough onto a lightly floured work surface and knead lightly until smooth and elastic. Work the mixed dried fruit into the dough until well combined.

3. Grease a large, warmed mixing bowl with butter.(To warm the bowl rinse with hot water and then dry well). Shape the dough into a ball and place it into the prepared bowl, then cover with a clean tea towel and set aside in a warm place for one hour to proof.

4. Turn out the proofed dough onto a lightly floured work surface and punch down the dough. Shape it into a ball again and return it to the bowl, then cover again with the tea towel and set aside for a further 30 minutes to rise.

 5. Turn out the dough onto a lightly floured work surface and divide it into 12 equal pieces. Roll each piece into a ball, then flatten slightly into a bun shape using the palms of your hands. Place rolls in greased 9x12-inch cake pan. Cover and allow to rest in a draft-free place for 15 minutes.

6.  Cut a cross in each bun, almost cutting all the way through the dough, so that each bun is almost cut into quarters. Wrap the tray loosely in greaseproof paper, then cover completely with plastic cling film (or place in a large plastic bag. Tie the end of the bag tightly so that no air can get in.) Set aside in a warm place for a further 40 minutes to rise.

 7. Preheat the oven to 240*C/475*F.

 8. While the buns proof, make the glaze. Combine the sugar and water in a small saucepan and bring the mixture to a rolling boil, stirring often. Remove from the heat and set aside.

 9. Now make the piping paste. Sift the pastry flour and combine it with the vegetable oil. Slowly add water, stirring well after each addition, until the mixture reaches the consistency of very thick glue. Don’t make it so thin that it runs, but if it is too thick it will be difficult to pipe. Spoon the flour mixture into a piping bag and pipe a cross over the cuts in each bun.

 10. Place the buns in the oven and bake for 8-12 minutes, or until risen and pale golden-brown. As soon as you remove the buns from the oven, brush them with the glaze, then set aside to cool on a wire rack.

 Enjoy! We like to split and toast them and then spread them with some softened butter.

 Makes 1 dozen

 You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Chicago Deep Dish Pizza for Invite a Blogger to Your Table

 

Chicago Deep Dish Pizza

For my challenge this month for Invite a Blogger to Your Table I wanted to relive the past and recreate a pizza I used to order as a teenager at Mother's Restaurant growing up in Southern Ontario. Although I love the crispy Napoli-style pizzas of today I was longing for a deep dish pizza. You know the kind, where you have no choice but to eat your pizza with a knife and fork, because it has an inch of extra rations of stringy cheese and your favourite toppings. Back in the day this was known as Chicago Deep Dish Pizza but since I have never eaten pizza in Chicago I don't know if it was truly authentic, all I know is that I have been craving it lately!! I decided to enlist my friend Giz of Equal Opportunity Kitchen to recreate these memories with me for this event. It was fun cooking with you Giz!!!! Thanks for sharing a table with me.

I don't know about you but I love to challenge myself. Your assignment, if you choose to accept it, is to "Invite a Blogger to Your Table"! This is a fun event and an outlet for us each to challenge ourselves and create stronger bonds within the blogging community. Nothing is more intimate, or more effective at creating friendships than cooking and sharing meals together, even if it is virtually. But hey, if you live in the same area as another blogger what's to stop you from gathering in your own kitchen for your challenge.

 With this ongoing event I will challenge myself and one blogging friend at a time throughout the year as the seasons change. I hope this inspires you to make new friends in the blogging community as well as create something you have been itching to try.Your choice of recipe can be anything you would like it to be.

 There is nothing to join, you just grab a friend and the avatar link back to More Than Burnt Toast and get cracking! Is there something you have been wanting to make and need feedback and encouragement from a friend to create on your blog? Is there a special dish that you just have to share sweet or savoury? Do you just want the fun of collaborating with other bloggers to come up with a tasty dish you feel you and your readers might enjoy. This is a fun event that creates friendships throughout the blogosphere. Invite someone you have followed for years or a perfect stranger. It is up to you!

Here are the "rules" as I see it for now.

1) Choose a dish to prepare and invite 1(one) blogger to create that dish with you. You can source your recipe from a cookbook, magazine, blog or any other source. Your dish can be sweet or savoury; easy or complicated.

2) Decide upon a date that you can both mutually post your recipe within a 4 week time frame.

3) Link back to More Than Burnt Toast http://goodfoodcorner.blogspot.com/ somewhere in your post as the caretaker of this event.

4) Please feel free to use the Avatar/Badge above "Invite a Blogger to Your Table".

5) Once you have made your dish with your blogging friend or friends and posted it, you can choose to STOP or CONTINUE on and "invite another blogger to your table" to make something DIFFERENT on a mutually agreeable date within the next 4 week time frame.

6) If you would like to please e-mail Val at bloggerstable(AT)gmail(DOT)com for no other reason than to let her know you have participated. She would love to see what you have accomplished.

7) Cut and paste these instructions into your post and contact a friend. Let magic happen and let's get cooking!!!

Who knew that deciding to make authentic Chicago Deep Dish Pizza I would come across such controversy on the Internet. Most recipes I found used cornmeal in the crust but it has been proven time and time again that corn meal never has been part of the crust recipe of any of the great Chicago deep-dish pizzerias.  But I also read that some people like cornmeal added in their crust and I have no problem with that either. Each to their own! To please all sides of the equation my compromise was to add a sprinkling of cornmeal to the bottom of the pan and not in the crust for two reasons...so that the crust does not stick as well as adding a slight crunchiness to the crust.

I opted for a recipe based on a recipe by Cook's Illustrated for the dough and sauce. They are known for perfecting their recipes. I added my favourite toppings and used a combination of provolone and mozzarella sliced cheese and omitted the cornmeal. In my research I read that the cornmeal gives the crust a very undesirable sandy and gritty texture unlike any pseudo Chicago deep-dish pizza that I have ever eaten so I just felt I did not want to take the chance. If you enjoy cornmeal in your crust please feel free to add it in.

The lamination technique described herein and on their website looked interesting. The method for the recipe is not very time consuming. It involves spreading one layer of butter and a few quick folds, so it only added a few minutes to the dough preparation. Nothing like making croissant dough or puff pastry!!! The goal is NOT to get the paper-thin layers of a French pastry, merely to introduce a few layers to the crust. I thought the texture was pretty close to what I have had in the past but quite a bit different than the more bread-like crust of my favourite pizzeria in my hometown. The recipe is an excellent starting point to tinker with, and I think the lamination process adds a lot.

The Verdict: It wasn't the pizza of my dreams since I prefer a nice chewy crust like my local pizzeria, but it did take me back in time to when I was a teenager enjoying a Mother's pizza with my friends and needed to eat pizza with a knife and fork.

Also don't forget that today is Earth Hour where we shut our light off at 8:30 PM around the world.

**Chicago-Style Deep-Dish Pizza**

Makes two 9-inch pizzas, serving 4 to 6.
Published January 1, 2010. From Cook's Illustrated.

Place a damp kitchen towel under the mixer and watch it at all times during kneading to prevent it from wobbling off the counter. Handle the dough with slightly oiled hands, or it might stick. The test kitchen prefers Dragone Whole Milk Mozzarella; part-skim mozzarella can also be used, but avoid preshredded cheese, as it does not melt well. Our preferred brands of crushed tomatoes are Tuttorosso and Muir Glen. Grate the onion on the large holes of a box grater.

Dough

3 1/4 cups (16 1/4 ounces) unbleached all-purpose flour
1 1/2 teaspoons table salt
1/2 cup (2 3/4 ounces) yellow cornmeal (if you want to add it and enjoy it in your crust)
2 teaspoons sugar
2 1/4 teaspoons instant or rapid-rise yeast
1 1/4 cups water (10 ounces), room temperature
3 tablespoons unsalted butter , melted, plus 4 tablespoons, softened
1 teaspoon plus 4 tablespoons olive oil
Sprinkling of cornmeal

Sauce

2 tablespoons unsalted butter
1/4 cup minced onion
1/4 teaspoon dried oregano
dash of salt
2 garlic cloves , minced
1 (28-ounce) can crushed tomatoes
1/4 teaspoon sugar
2 tablespoons fresh basil leaves, chopped
1 tablespoon extra-virgin olive oil
Ground black pepper

Toppings

1 pound mozzarella cheese , sliced (I used a combination of mozzarella and provolone)
1/2 ounce grated Parmesan cheese (about 1/4 cup)
Toppings of your choice: mushrooms, onions, peppers, pepperoni, capiocolla, feta.....)

****************
FOR THE DOUGH: In the bowl of a stand mixer fitted with a dough hook mix flour, salt, sugar, and yeast on low speed until incorporated, approxinaely 1 minute. To your dry ingredients add water and melted butter and mix on low speed until fully combined, 1 to 2 minutes, scraping sides and bottom of bowl occasionally. Increase speed to medium and knead until dough is glossy and smooth and pulls away from sides of bowl, 4 to 5 minutes. (Dough will only pull away from sides while mixer is on. When mixer is off, dough will fall back to sides.)

 Coat  a large bowl with 1 teaspoon olive oil. Transfer dough to bowl, turning once to oil top; cover tightly with plastic wrap. Let rise at room temperature until nearly doubled in volume, 45 to 60 minutes.

FOR THE SAUCE:  In medium saucepan over medium heat melt butter. Add grated onion, oregano, and 1/2 teaspoon salt; cook, stirring occasionally, until liquid has evaporated and onion is golden brown, approxinately 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomatoes and sugar, increase heat to high, and bring to simmer. Lower heat to medium-low and simmer until reduced to 2 1/2 cups, 25 to 30 minutes. Off heat, stir in basil and oil, then season with salt and pepper.

 TO LAMINATE THE DOUGH: Adjust oven rack to lower position and heat oven to 425 degrees. Using rubber spatula, turn dough out onto dry work surface and roll into 15- by 12-inch rec-tangle. Using offset spatula, spread softened butter over surface of dough, leaving 1/2-inch border along edges. Starting at short end, roll dough into tight cylinder. With seam side down, flatten cylinder into 18- by 4-inch rectangle. Cut rectangle in half crosswise. Working with 1 half, fold into thirds like business letter; pinch seams together to form ball. Repeat with remaining half. Return balls to oiled bowl, cover tightly with plastic wrap, and let rise in refrigerator until nearly doubled in volume, 40 to 50 minutes.

5. Coat two 9-inch round cake pans with 2 tablespoons olive oil each. Transfer 1 dough ball to dry work surface and roll out into 13-inch disk about 1/4 inch thick. Transfer dough to pan by rolling dough loosely around rolling pin and unrolling into pan. Lightly press dough into pan, working into corners and 1 inch up sides. If dough resists stretching, let it relax 5 minutes before trying again. Repeat with remaining dough ball.

6. For each pizza, sprinkle 2 cups mozzarella evenly over surface of dough. Spread 1 1/4 cups tomato sauce over cheese and sprinkle 2 tablespoons Parmesan over sauce. Bake until crust is golden brown, 20 to 30 minutes. Remove pizza from oven and let rest 10 minutes before slicing and serving.
 
You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Cheddar, Parmesan, and Cracked Pepper Scones

I know that my friends and family in the Eastern provinces are experiencing snow storms and less than Spring-like weather. If you are too, do what I do whenever I find myself with time in the kitchen. I had big plans today but on an overcast day like today I am in need of some comfort food and enjoyed baking something savoury! Lately I have been working six days a week so a day off today was a welcome respite. So after some pampering at the hair salon, cleaning the kitchen from top to bottom, organizing the recycling and spending time at the gym I was ready to get back into the kitchen to mess it all up again!! Is that perspiration I just wiped from my brow?

 Scones are a familiar site at our local bakeries and coffee-shops as well as here at More Than Burnt Toast.  I like to offer a savoury version in the bread basket to perk up dull days like today.  They're very similar to baking powder biscuits, and are easily seasoned to go with whatever you're serving.

Today's recipe is based on one from from Pinch My Salt and baked up flaky and light just like a biscuit. I have had them on my "bucket list" for sometime but was always out of one ingredient or another such as buttermilk, sharp Cheddar or Parmesan cheese. With the addition of sriracha sauce, dried mustard and smoked paprika these savoury little bundles were a special treat!! Today the culinary gods aligned and I was able to give them a try. I used my usual trick of using my cheese grater and grating the cold butter directly into the dry ingredients. This eliminates the step of "cutting the butter in" with a knife or a pastry blender. Wedges, squares or circles of these miniature buttery biscuit-type scones, baked quickly at high heat till they were golden brown and perfect with a steaming bowl of soup. If you're watching your carbs then "mini" is the way to go!

**Cheddar, Parmesan, and Cracked Pepper Scones**
based on a recipe by Pinched My Salt

1 1/4 cups cake flour
3/4 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon ground mustard
1/2 cup (one stick or 1/4 pound) cold unsalted butter (keep butter in refrigerator until ready to use)
1/2 cup shredded aged cheddar cheese
1/2 cup shredded Parmigiano Reggiano, divided
1/2 cup cold buttermilk
1 teaspoon sriracha chili sauce or other hot chili sauce (optional)
1 large egg
2 tablespoons butter, melted
1/2 teaspoon smoked paprika

******************

Preheat oven to 425 degrees. Line a large baking sheet with parchment paper.

 In a large bowl, whisk together flours, baking powder, baking soda, salt, pepper, and ground mustard. Remove the butter from the refrigerator and grate it directly into your dry ingredients. Stir to coat. Stir in the the shredded cheddar and most of the shredded Parmesan (reserve about 2 tablespoons to sprinkle over the tops of the scones).

 In a medium bowl or large measuring cup, whisk together buttermilk, sriracha, and egg. Pour buttermilk mixture into the flour mixture and stir with a wooden spoon just until a ball of dough comes together. Dump the dough onto a lightly floured surfaced and knead a couple of times (using a bit of flour if the dough is too sticky) just to bring the dough together.

Cut the dough into two equal pieces and flatten each piece into a circle, about 1″ thick. Cut each circle into 8 triangles and move them to a parchment-lined baking sheet. Stir together the melted butter and smoked paprika and lightly brush the butter mixture over the tops of the scones using a pastry brush. Sprinkle the scones with the remaining shredded parmesan cheese.

Bake scones in a preheated 425 degree oven for about 15 minutes or until golden brown along the edges. Let cool on a wire rack for 5-10 minutes before eating. Enjoy warm or at room temperature.


Makes 16 mini scones

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Colcannon Soup with Irish Soda Bread

Colcannon Soup with Irish Soda Bread

As earthquake and tsunami survivors experience food shortages and the Japanese nation faces growing concerns of contaminated food and water sources the unfolding events in Japan have renewed my appreciation for every bite I take and every clean breath of mountain air. Every day we hear more stories of the triumph of the human spirit to overcome profound loss and threats of nuclear disaster. It reminds me of living in Southern Ontario between two nuclear power plants where L'il Burnt Toast experienced Nuclear Disaster Drills in elementary school rather than fire drills and we signed a waiver at the beginning of every year to allow the school to administer potassium iodine pills "just in case". As I sit here warm and snug with everything I need to lead a comfortable life, a wide variety of foods to eat and peace in my corner of the world these events give me cause to wonder. These heartbreaking world events are an "all too real" reminder that peace and serenity can be fleeting.

We are so lucky to be able to savour a wonderful array of produce in our grocers all year long thanks to a growing world market. With Spring on the way (it may have even arrived) and local produce still only in my dreams I conjured up an "end of winter soup" with every day ingredients I usually have on hand. The next two recipes are simple as well as cost effective and a traditional way to celebrate with food.

The first recipe for Colcannon Soup comes from Fern Glen Inn, a four-season country bed and breakfast nestled on 120 forest acres in Ontario, Canada. They are located in my old stomping grounds in the stunningly beautiful cottage country of the Almaguin Highlands with its wide open spaces of mixed woodlands, rolling hills and rocky crags (part of the Canadian Shield), with hundreds of unspoiled lakes and rivers, the Almaguin Highlands is a paradise for outdoor enthusiasts. Although I thoroughly enjoyed my Shepherd's Pie with Ulster Champ Topping in celebration of St. Patricks Day, yesterday I indulged in this simple comforting soup that is reminiscent of the Irish classic Colcannon. If you follow More Than Burnt Toast you will know of my obsession with potatoes so what could be more perfect than a steaming bowl of potato, leek and cabbage soup with a loaf of brown soda bread fresh from the oven!!Like many soups, it's just as delicious reheated the next day. Add diced ham or leftover corned beef if you like and may the luck of the Irish remain with you for at least another week!

There isn’t anything luckier than finding a four-leaf clover, except of course finding this second delicious recipe for Traditional Irish Soda Bread in my in-box. The recipe came to me from the Culinary School of the Rockies blog Amuse-Bouche. I began St Paddy's Day by taking a bite out of this Soda Bread for breakfast with some fried tomatoes. This bread is healthy, has lots of whole grains, and was the perfect way to celebrate being Irish for a day. Of course I had plenty left over to enjoy with my Colcannon Soup for a whole day of celebration. Sláinte!

**Colcannon Soup**

2 tablespoons butter or olive oil
3 leeks, white and light green parts, sliced and washed
4 cups diced green cabbage
3 russet potatoes, peeled and diced
4 cups chicken broth
3 sprigs fresh thyme
1 bay leaf
1 cup light cream or milk (more or less as desired)
6 green onions, sliced
1/4 cup chopped parsley
salt and pepper to taste

***************
Heat butter or oil in a dutch oven. Add leeks. Cook gently until wilted. Add cabbage and cook a few minutes, stirring. Add potatoes, broth, thyme and bay leaf. Bring to a boil then reduce to a simmer. Simmer 20 minutes or until potatoes are very tender.

With a potato masher, gently mash some of the potatoes so that the soup thickens. Fish out and discard the thyme sprigs and bay leaf.

Stir in the cream or milk. Use more or less to achieve your desired consistency. Stir in the green onions and parsley and cook for one minute. Add salt and pepper to taste.

Serve hot.

Makes 4-6 servings

**Irish Soda Bread**

2 cups whole wheat flour
1/2 cup white flour, unbleached organic all purpose or bread flour
1/4 cup bran
1/4 cup wheat germ
1 teaspoon baking soda
1/4 teaspoon salt (or more to taste)
2 cups fresh buttermilk
****************
Preheat oven to 400 degrees.

 Stir the dry ingredients together in a large bowl with a wooden spoon or a whisk. Stir in buttermilk to form a soft dough.

Spray a loaf pan with canola oil spray and roll mixture into pan. Smooth dough out to sides. Sprinkle the top liberally with sesame seeds.

Bake for 50 minutes – 1 hour at 400; the top will rise in the center and it will pull away from the sides of the pan when done.

Makes 1 Loaf

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author and or owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Stop for Turkish Lahmacun with Piyaz on the FOODalogue Culinary Tour

Turkish Lahmacun with Piyaz

Turkey is a fascinating country high on my list of countries I hope someday to explore, but for today I am "almost" content to be travelling on a virtual culinary journey with Joan of FOODalogue for her Culinary Tour 2011. I think if I delved into my past life you would find me somewhere in the Middle East browsing the markets. I find myself inexplicably drawn to their cuisine, flavours and culture. I have a special affection for bulgur, yogurt adn lamb none of which appeared on my table growing up in Southern Ontario.

Joan has been travelling virtually wherever her imagination takes us through cuisine, sights, and cultural exploration.  How about meeting her in any one of her itinerary stops and presenting your interpretation of the cuisine from that destination? Who wouldn't enjoy taking a journey around the world even if it is from the comfort of your favourite armchair?? No passport necessary, no cancelled flights or long airport layovers. You can also do a little daydreaming through your taste buds. We have already met up in Panama where we feasted on traditional dishes  and visited the markets, caught our own salmon and alien looking King Crab in Alaska ...so next stop on her tour is, you guessed it:

Turkey

Turkish cuisine is a unique and exotic fusion historically based on influences from its surrounding countries. Since the days of the powerful Ottoman empire, Turkey has been at the centre of trade, especially in spices, which allowed Ottoman chefs to borrow, adapt, and perfect dishes from many other cuisines. The country’s tumultuous history has left a deep legacy. What a wonderful mixture of cooking styles exist within Turkish cuisine. It is bordered to the northwest by Greece and Bulgaria, to the northeast by Georgia and Armenia, to the East by Iran, and to the south by Syria and Iraq...and is influenced by all. 


Turkey produces a large amount of fruits and vegetables and being bordered by the Black Sea to the north and to the west by the Agean and Mediterranean Seas there are many different types of seafood available.  The variety of Turkish food is enormous, from a choice of different soups to an astounding variety of meze (colourful platter of appetizers or small dishes) followed by fish and meat dishes.  After the main course is finished, take a break to contemplate which famous Turkish sweets or pastries to try before finishing with a Turkish coffee or tea.

Turkey is a paradise of sun, sea, mountains, and lakes that offers a complete change from the stress and routine of everyday life. This is the perfect combination for relaxing on sandy beaches or enjoying the tranquility of mountains and lakes. What better place to explore a cuisine, relax and share a table with like-minded individuals than through a culinary tour with The International Kitchen.  In Turkey join The Cuisine of Sultans  or Turkish Flavours tours where you will spend ten glorious nights exploring Turkey during one of these unforgettable cooking vacations. Journey from Istanbul to Cappadocia, Izmir, Kusadasi and Bodrum laced with hands-on cooking classes featuring delectable local dishes.

"We spent the morning touring the Spice Bazaar where the scent of hundreds of spices permeated the air and  strolled the Fish Market, a bustling labyrinth of stands peddling fish, fruits, vegetables, and spices (with a couple of pastry shops thrown in!). All of this makes for great street theater!!!!! We participated in a hands-on cooking class with a local woman, who shared her experiences with traditional Aegean cuisine using ingredients grown in her garden. We drove North to the Urlice Winery where the Ogunlu family shared their expertise in the production of biodynamic wines;. We visited the fascinating Goreme Valley, where for over thousands of years the rain has eroded the landscape to give rise to strange lunar-like formations known as “Fairy Chimneys” . We discovered the Underground City of Kaymakli where 6th century Christian inhabitants of this region began to tunnel into the soft volcanic rock with eight different levels, several thousand people lived in this subterranean city. Turkey is a myriad of sites and sounds."

From the many meals we were offered, Lahmacun really stood out for me. This pizza-like, thin, round dish, topped with herbs and minced meat (also known as Armenian Pizza, Turkish Pizza, Lahmajun and Lahmajoon) is very famous in Armenia and Turkey.  Although I admit that I was very hungry, the smell, the taste and the healthy ingredients in Lahmacun impressed me so much that it quickly became my all-time favourite Turkish dish. Lahmacun or Turkish Pizza is a dish consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb). Lahmacun is often served sprinkled with lemon juice and wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, and parsley or cilantro.

Like any other pizza-like recipe, it is certainly nice to have a brick oven to bake Lahmacun which is non existent here in my condominium, but  it is absolutely doable in a simple conventional oven like we have at home.

To speed up the process you can purchase store bought leavened bread dough from the nearest bakery. Take walnut-sized pieces from the dough and roll them out until they are thin and plate size. Add the topping given below and bake for 6-7 minutes.

In Turkey it is customary to say ‘Afiyet Olsun’ meaning Bon Appetit, and to the chef or person that cooked your food ‘Elinize Saglik’ which literally means “health to your hands”, but is interpreted as meaning “well done, very delicious”. Make it, and decide for yourself if there is anything not to fall in love with!

**Turkish Lahmacun Pizza with Piyaz**

1 tsp dry active yeast
1/2 teaspoon sugar
1+1/2 cup of warm water
4 1/2 cups of flour
Little oil to brush the dough

Ingredients for the topping:

12 oz of minced beef or lamb (I always use 85 % lean beef)
1 large onion
2-3 cloves of garlic
2 tablespoons butter
1 1/2 cups of fresh curly parsley
1 cup of fresh mint
1 medium tomato
1 teaspoon chili pepper
1 jalapeno (optional) (I personally use pickled hot peppers instead of jalapenos)
1 teaspoon paprika (optional)
1 teaspoon of cumin (optional)
salt according to your own taste
Juice of 1 lemon
little oil to brush the dough

**********************
Directions for the dough:

In a small bowl mix yeast and the sugar. Add 1/2 cup of warm water, stir well, close the lid (or cover with plate). You can leave the bowl on the counter but I usually put it somewhere warm. Warmness accelerates the process and better activates the yeast. Activating yeast is important to have a better rising dough. Keep the mixture warm for about 15 minutes without opening the lid. When the time is up, you should have a nice foamy liquid. Even if you do not, still keep it and make the dough. It will still work.

In a large bowl combine the remaining water, flour and the yeast mixture.

Mix everything well and kneed it into a nice soft, springy dough. It should be soft as your ear lobes. Add flour or water as needed. A well-kneaded dough will be much easier to work with later. Keep this in mind!

Coat the dough with just a little bit of oil, cover with damp cloth and leave it to rise in a warm place. I usually cover the bowl with the lid and bundle it up nicely to have a good volume dough. Give it a rest for around 1 hour before you take it out from the cover. When you do take the dough out, make sure it has doubled in size.

Once the time is up, open up the lid and punch the dough a little. Flour the working surface and drop the dough. Cut it into pieces smaller than a tennis ball but larger that a golf ball. You should have about 10-12 pieces.

Roll each one and place on the floured surface. Cover with a damp cloth and let it stand until your topping is ready (20 min). Turn the oven on and keep it at 420 F.

Directions for the topping:

Meanwhile, prepare the topping.
Wash the greens well and chop them nicely. I usually wash and soak parsley with mint in water prior to using them. This way all the dirt remains in the water.

Cut the onion and garlic in pieces, put the pieces into a chopper and chop until nicely minced.

Heat the skillet in medium-high, melt the butter, add onion+garlic mixture, saute for about 1 minute. Reduce the heat to low, close the lid and simmer for 2 more minutes. Take the skillet off the burner and cool the onion mixture.

Peel the skin off tomato and cut it to very small pieces.
Have all the ingredients in one big bowl. At this point, add lamb, chili pepper, salt, cumin, lemon juice, paprika, chopped jalapenos (or chopped pickled hot peppers) and mix everything very well.

The dough is well rested at this point. Take one by one and roll into a round, flat circle or an oval measuring up to 5 mm in height. The author of the recipes likes to make her Lahmacuns very thin. This way they come out a little crispy. If you want them much softer roll the dough a little thicker but no more than 5-8 mm.

Some use pizza stones to bake Lahmacuns. While it is a good alternative for the original brick ovens it is not very practical if you are making quite a few since it will take a while to cook up all of the lahmacuns. So, I suggest using regular baking sheets. Sprinkle some non-fat cooking spray (or just a little oil will work), place rolled dough on the sheet, slightly brush with some olive oil (canola oil works too) top up with 2 Tbsp of the ready topping. Spread the topping evenly and very thinly.

I place 2 rounds in one regular 11″x17″ size baking sheet. If you have bigger sheets and want to use those, you are more than welcome to do so. 3 baking sheets are enough to keep the whole process going pretty fast. Put two baking sheets in the oven at a time. The top one usually gets baked faster. When you take the ready batch out, rotate the bottom one to the top and place a new batch on the lower rack.

The oven should remain at 420F – not too high and not too low. Since you are going to be constantly opening the oven, the temperature ideally will stay at about 370F. Cooked Lahmacuns are crispy at the ends and softer in the middle. Corners usually get nicely tanned. Take them off the baking sheet to a wider container and cover with a towel until you are done with every single one of them. Humidity under the towel will soften Lahmacuns, making it very easy for you to roll them around the fresh ingredients you might want to use.

Serve lahmacun immediately with the piyaz rolled up inside and lemon wedges to squeeze over on the side.

**Piyaz**
 (Sliced tomatoes, onion and parsley salad with herbs)

1 teaspoon salt
2 tablespoons extra virgin olive oil
Juice of 1 lemon
3 tomatoes, peeled and roughly chopped
1 large onion, halved and thinly sliced
1 teaspoon ground sumac - optional-
1 bunch of flat leaf parsley, roughly chopped
1/2 teaspoon paprika flakes - optional

******************
Work sumac and the salt into the onion slices with your hands really well. Combine with the chopped tomatoes, parsley and paprika flakes. Whisk together the extra virgin olive oil and lemon juice and pour over the piyaz. Season with salt (if needed) and freshly ground black pepper.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Home Made Raincoast Crisps Paired with an Oregon Award Winning Cheese

 

Cranberry and Hazelnut Raincoast Crisps

Vancouverite Lesley Stowe's culinary journey took her from the streets of Paris back to her roots on the West Coast of Canada where she helped set up a small cooking school. At that time she had her culinary hand in catering and doing high-end desserts for local Vancouver restaurants. She eventually opened a retail location off Granville Island with an eye to growing her specialty food line of high-end cheeses, preparing take-out and packaged foods.

One of the catering items that became increasingly successful from Stowe’s catering line was a product called Raincoast Crisps. They were making them for parties and then offering them in their store where they sold out immediately. The original Raincoast Crisps are available in 5 different flavours, some of them like Turkish Fig and Olive are available only seasonally.

We absolutely love the Rosemary Raisin Pecan Crisps but at $7 a box why not try your hand at making your own to spread the love a little further.

I came across an excellent recipe from Canada's own Julie Van Rosendaal from Dinner with Julie. With the holidays looming it seemed a good time to "festive up" these crackers with dried cranberries and hazelnuts.  These are the biscotti of the "cracker world" since they are baked in loaves, sliced as thinly as possible and baked again. This recipe makes 4 small loaves which you can throw in the freezer ready to slice and bake again for an impromptu gathering.

They have a toasty, nutty flavour with a slightly sweet finish with hints of spice that goes well with cheeses and your favourite dips and spreads. These would be perfect for that holiday party. You can also use them crushed for a coating for chicken and a topping for a tasty casserole as well. They are just so versatile. If they sit out too long you can crisp them up again by warming them in a 375F oven for 5 - 7 minutes.

While I was at the Foodbuzz Festival last weekend I had a few moments to peek in at Cow Girl Creamery in the Ferry Building. I wanted Joan and Norma to have the opportunity to try an award winning blue cheese from Oregon that I had first tried in Seattle. It has only been in the past few years that blue cheese has graced the MTBT kitchen. The gentleman behind the counter was kind enough to open a new wheel for our tasting so we were in for a real treat!!

Rogue River Ceamery Blue is a handmade cheese, made from cow's milk and is only produced during the autumnal equinox and winter solstice. These cows graze in pastures that are along the Rogue River. They eat a variety of natural grasses, wild herbs, and wild flowers, supplemented with grass hay, alfalfa and grain grown on the ranch. This blue cheese is rich, creamy, with a slight sweetness. The wheels of Rogue River Blue are covered in Syrah and Merlot grape leaves macerated in Clear Creek pear brandy, giving an earthiness to the flavour.  The cheese ripens in caves designed to emulate the ancient caves of Roquefort.

To make it spreadable I mixed it with a little cream cheese and a teaspoon of milk and voila you are ready for your holiday guests.

**Cranberry Hazelnut Raincoast Crisps**

2 cups flour
2 teaspoons baking soda
1/2 teaspoon salt
2 cups buttermilk
1/4 cup brown sugar
1/4 cup honey (or maple syrup)
1 cup dried cranberries or raisins
1/2 cup hazelnuts or chopped pecans
1/2 cup roasted pumpkin seeds (pepitos)
1/4 cup sesame seeds
1/4 cup flax seed
1 tablespoon chopped fresh rosemary

****************
Preheat oven to 350° F.

In a large bowl, stir together the flour, baking soda and salt. Add the buttermilk, brown sugar and honey and stir a few strokes. Add the raisins, pecans, pumpkin seeds, sesame seeds, flax seed and rosemary and stir just until blended.

Pour the batter into two 8”x4” loaf pans (or 4 small loaf pans) that have been sprayed with nonstick spray. Bake for about 35 minutes, until golden and springy to the touch. Remove from the pans and cool on a wire rack.

The cooler the bread, the easier it is to slice really thin. You can leave it until the next day or pop it in the freezer. Slice the loaves as thin as you can and place the slices in a single layer on an ungreased cookie sheet. (I like to slice and bake one loaf and pop the other in the freezer for another day.) Reduce the oven heat to 300° F and bake them for about 15 minutes, then flip them over and bake for another 10 minutes, until crisp and deep golden. Try not to eat them all at once.

Makes about 8 dozen crackers.

You are reading this post on More Than Burnt Toast at http://goodfoodcorner.blogspot.com. Content must be credited to this author.

Coronation Grape Foccacia a New Seasonal Specialty

Coronation Grape Foccacia

As foodies we gather our inspiration from many different sources. Perhaps a new cookbook or magazine, a cooking show, a stunning meal at a restaurant or dinner at a friends home sends the imaginary wheels within our mind turning. Wherever our ideas come from recipes creep into our heart and soul and ultimately make it to the table for the ones we love. I often have ideas lurking in the back of my mind and sometimes a real winner surfaces.

 The idea for this particular bread came from several sources. When first arriving at our earth shattering cuisine du terroir dinner on God's Mountain  placed on the table were stunning savoury Coronation grape fougasse. These were a tease for what was to come as well as dispelling any hunger pangs we might be experiencing since eating at noon. Secondly I have been wanting to recreate a recipe from David Rocco called Schiacciata.  It's a traditional bread seen all over Italy in September and October in celebration of the grape harvest. Tuscans make this not-too-sweet dessert or snack of bread dough and grapes, said to be of Etruscan origin sprinkled with sugar. I wanted the sweetness of the grapes but wanted to lean more heavily on the savoury side with the addition of garlic and rosemary. Therefore my Coronation Grape Foccacia was born which would keep my foot in both the sweet and the savoury camps.

The combination of fruit and herbs is one that’s been lurking at the edge of the popular food world for several years. And while professional chefs at cutting-edge restaurants may be successfully marketing basil ice cream and strawberries in fennel-seed sauce, the concept hasn’t quite caught on here at home beyond pepper and balsamic vinegar to mascerate strawberries. Most of us tend to pair sweet stuff with spices and savoury with herbs, with the occasional maverick like lavender floating somewhere in the middle.

I decided to take one of many tentative step towards culinary freedom today, when I first tasted a mild, soft focaccia with a touch of red wine studded with grapes pressed lightly into the dough, scented with rosemary and garlic and sprinked lightly with sea salt. Your guests will love the surprise of each bite.

The fall grape harvest is in the air and the wonderfully aromatic violet-blue Coronation grapes are market ready here in the Okanagan Valley.  These sweet, incredibly intense grapes make this bread what it is and while it may be traditional to use wine grapes, I don't think I would appreciate that bit of roughage from the seeds here. The grapes cook on top of the bread, bursting their juices into the dough which absorbs it, some of the juices caramelize on the outer edges providing a smokey caramel flavour to the sweet collapsed grapes on top. Rosemary adds a savoury note and a generous sprinkling of salt adds to the flavour. What you end up with is a simple, puffy bread, full of the goodness of the grapes and one of those dishes that simply screams autumn harvest.

We were lucky enough to receive an abundant gift of apples, pears and coronation grapes from one of our patients at work. For those of you who don't know my 9 - 5 job is working at several doctors offices. When you have too many Coronation grapes for words freeze them!!!  Freezing grapes is simple. Wash, dry and de-stem grapes. Pack in airtight containers and freeze. No sugar is required because the natural high sugar and acid level in British Columbia Coronation Grapes act as a natural preservative. Your kids and teething babies can eat them as a snack right from the freezer. Frozen grapes can replace fresh grapes in every recipe as they retain their intense colour and flavour and hold their shape when thawed.

This weekend was the beginning of the annual Okanagan Fall Wine Festival. This celebration of the harvest is a perfect marriage of wine and culinary tourism. For the next ten days in October, it offers a tantalizing experience for anyone who loves fabulous wine accompanied by fine cuisine. And what better way to announce grape growing season than to hold a Festival during harvest season! Fall is the perfect time in the Okanagan to watch the grapes ripen in the sun and indulge yourself. During the festival you can experience vineyard tours, lunches, dinners, events and the fall wine harvest at over 100 wineries in the valley. For the next 10 days guests and locals enjoy their choice of over 165 events throughout the valley which are focused on wine, food, education and the arts in one of North America's most spectacular settings.

Thanks to our emerging reputation as a destination for serious wine connoisseurs (plus the fact that we have easy access to hiking, beaches and powder skiing) Frommer's has named the Okanagan Valley a Top Travel Destination with the Okanagan Wine Festival one of the top 100 events in North America. You'll find the majority of British Columbia's wineries and vineyards nestled in the Okanagan Valley....we have at least 100 at last count. Hot, dry weather, sheltering mountains and rich soil blend to create one of North America's most productive wine regions next to the Niagara region in Ontario. The picturesque backdrop to many of these wineries is worth the visit alone with lush vineyards and soaring views. Some wineries are open year-round for tours and tastings, however, most wine-related activities occur spring through fall.
 
I will be cooking with wine all this week until October 10th in celebration of the harvest...even with one of my favourite comfort foods...macaroni and cheese. So stay tuned to see what I come up with.

**Coronation Grape Foccacia**
heavily adaped from a recipe by Anna Olson
 
2 1/2 teaspoons (1 pkg) instant dry yeast
3 tablespoons dry red wine
1 tablespoon honey
1 cup tepid water (just above body temperature)
2 ½ to 3 cups Italian "00" flour OR 1 ½ cups all-purpose flour and 1 to 1 ½ cups pastry flour
1/4 cup plus 2 tbsp extra-virgin olive oil
3/4 teaspoon salt
1 cup Ontario Coronation grapes, washed, stemmed ( 250 mL)
2 tablespoons coarsely chopped fresh rosemary(30 mL)
1-2 cloves garlic, cut into slivers
Sea salt to taste

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Stir together yeast, wine, honey, and warm water in a large bowl. Stir in 1 cup flour (mixture will be lumpy). Cover bowl with plastic wrap and let rise in draft-free place about 40 minutes, until doubled in size.

Add ¼ cup olive oil, 1 ½ cups flour, and salt and stir until a sticky dough forms. Knead dough on a floured work surface; gradually adding up to 1/2 cup more flour if necessary to keep dough from sticking, until dough is smooth and elastic but still soft, 8 to 10 minutes (I prefer doing this by hand, instead of in a mixer). Place dough in an oiled bowl, cover with plastic wrap and let rise an hour, until doubled in size.

Sprinkle a 6″ square of flour on the counter. Use a scraper to transfer the sticky dough to the bed of flour, then dust the top of the dough liberally. Pat the dough into a rectangle and rest it 5 minutes.

Coat your hands with flour and stretch the dough from each end to twice its size. Fold it into thirds, letter style, back into it’s original rectangle shape. Mist with oil and loosely cover with plastic wrap. Let rest 30 minutes.

Repeat the stretch and fold 2 more times, allowing the dough to rest for 30 minutes in between. After the last fold, allow the covered dough to ferment on the counter for 1 hour. It will swell, but not necessarily double in size.

Line a sheet pan with parchment or wax paper, drizzle with ¼ cup olive oil and spread it with your hands. Gently transfer the dough to the pan using your oiled hands and scraper.

Use your fingertips to dimple the dough and spread it to fill the pan. Avoid tearing or ripping the dough. If the dough becomes too springy, allow it to rest 10 minutes before continuing. Fill the pan as well as you can, keeping a uniform thickness. (If not using right away loosely cover the dough with plastic wrap and refrigerate overnight, or for up to 3 days. Remove the pan from the fridge 3 hours before baking.) Gently push the grapes down into the dough; you want them semi-buried, not just resting on top. Drizzle with oil as desired, and dimple it in. In each dimple alternate slivered garlic and small sprigs of rosemary. Cover again, and allow to proof at room temp for 3 hours or until the dough doubles in size. Sprinkle liberally with coarse salt.

Preheat the temperature to 450° F. Bake foccaccia for 10 minutes; rotate the pan 180°, then bake for another 10-15 minutes until golden brown.
Remove from the oven, and transfer the foccacia from the pan to a cooling rack. Peel the parchment from the bottom of the dough. Cool 15 minutes before serving.

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