Rustic Italian = simple flavors

I really wanted to try this Rosemary Bread recipe, so my plan was to make a rustic Chicken Cacciatore  over pasta with the bread on the side.  But ... we have a vegetarian staying with us so I searched for a marinara recipe.  I took the recipe and tweaked it to be very rustic and full of flavor.  It was a hit not only with the vegetarian guest, but with all the others as well.  However, the biggest hit was the bread.  This recipe is a double of the one I based it upon and I am so glad that I made this much!  3 of the 4 loaves were gone at the end of the meal.


Rosemary Bread
Ingredients
  • 1 1/4-ounce packet active dry yeast
  • 2 teaspoons sugar
  • 1 3/4 cup water
  • 2 tablespoons olive oil, plus more for brushing
  • 5 cups flour, plus more for dusting
  • 3 tablespoons dried rosemary
  • 1 teaspoon italian seasoning
  • 1 teaspoon garlic powder
  • 1 teaspoon fine salt
  • 1/2 teaspoon kosher salt Freshly ground pepper

Directions
Stir the yeast, sugar and 1/4 cup warm water in a small bowl. Let sit until foamy, about 5 minutes.
Add 1 tablespoon olive oil, the flour, 2 tablespoons rosemary, the italian seasoning, garlic fine salt and 1 1/2 cup warm water; stir with a wooden spoon until a dough forms.
Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary, until smooth and elastic, about 10 minutes. 
Brush a large bowl with olive oil. Add the dough, cover and let stand at room temperature until more than doubled, about 2 hours.
Brush 2 baking sheets with olive oil. Generously flour a work surface; turn the dough out onto the flour and divide into 4 pieces. Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free-form square. Use a spatula to turn the dough over, then tuck the corners under to form a ball. Place seam-side down on a prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand, uncovered, until more than doubled, about 2 hours.
Preheat the oven to 400 degrees F. Bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and the remaining 1 tablespoon rosemary. Continue baking until golden brown, about 15 more minutes. Transfer to a rack to cool.

Marinara Sauce
Ingredients
  • 1 tablespoon good olive oil
  • 1/2 cup chopped red onion (1/2 onion)
  • 1/2 cup chopped red bell pepper
  • 2 teaspoons minced garlic
  • 1 (28-ounce) can diced tomatoes, 
  • 1 tablespoon chopped fresh basil
  • 1 tablespoon chopped fresh oregano
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
Directions
Heat the olive oil in a large (12-inch) skillet. Add the onion and red pepper, and saute over medium heat until translucent, 5 to 10 minutes. Add the garlic and cook for 1 more minute. Stir in the tomatoes, herbs, salt, and pepper. Cover, and simmer on the lowest heat for 30 minutes.

Comments

Post a Comment

Popular posts from this blog

Coco Smoke Salmon

Image
RED AND GREEN PEPPER JELLY Adapted from  Best of Bridge INGREDIENTS 2 cups finely chopped red bell peppers 1 or 2 jalapeño peppers, minced 1 1⁄2 cups cider vinegar 1⁄2 tsp hot pepper sauce (or 1⁄4 tsp/1 mL hot pepper flakes) 6 1⁄2 cups granulated sugar 2 pouches (3 oz/85 mL each) liquid pectin INSTRUCTIONS In a large, deep, heavy-bottomed pot, combine red peppers, jalapeño peppers, vinegar, hot pepper sauce and sugar. Bring to a boil over medium heat, stirring constantly. Reduce heat and boil gently for 5 minutes. Remove from heat and let stand for 20 minutes, stirring occasionally. Bring to a full boil over high heat, stirring constantly. Immediately stir in pectin; return to a full boil. Boil hard for 1 minute, stirring constantly. Remove from heat and skim off any foam. Stir for 5 to 8 minutes to prevent floating peppers. Ladle into prepared jars to within 1⁄4 inch (0.5 cm) of rim; wipe rims. Apply prepared lids and rings; tighten just until
Read more

Sushi Stacks

Image
Sushi Stacks Allow yourself about 2 to 3 hours of prep time if you are going to make this, but trust me it will be worth it. Rice 2 c Sushi Rice 1.5 T Seasoned Rice Vinegar Cook the rice according to the package. While still hot, add the rice vinegar and gently fold to incorporate into the rice. Lay some parchment paper on a jelly roll pan (cookie sheet) and scoop the rice onto the pan. Using a wet spoon, spread out and flatten the rice into an even layer. Cover with two layers of damp paper towel and let cool. I usually make the rice in the morning and let it chill in the fridge till supper. Teriyaki Beef ½ lb bottom round steak, cut thinly across the grain and in bite size pieces 2/3 c Teriyaki sauce 2 cloves grated garlic 1 t grated ginger S&P 1 T coconut oil Mix the sauce, garlic, ginger and S&P. Add the sliced beef and let marinate in the fridge for 3 to 4 hours. Remove from the fridge, drain and reserve the marinade in another bowl. Heat u
Read more

Steak with Chimichurri Sauce

Image
Steak with Chimichurri Sauce Chimichurri Sauce §   ½ cup parsley stems, washed and rinsed. §   ½ cup cilantro stems, washed and rinsed §   ¼ cup green onion §   ¼ cup coconut oil §   ¼ cup balsamic vinegar §   5 garlic cloves §   1 teaspoon crushed red pepper §   ½ teaspoon cumin §   ½ teaspoon kosher salt Steak marinade §   1 pound flank steak §   ¼ cup coconut oil §   1 tablespoon fresh parsley §   1 tablespoon fresh cilantro §   ¼ teaspoon sage §   ¼ teaspoon cumin §   ¼teaspoon curry §   ¼ teaspoon paprika §   ¼ teaspoon basil §   ¼ teaspoon chili powder §   ¼ teaspoon coriander §   3 cloves garlic, chopped §   salt and pepper To make Chimichurri Sauce: Place all ingredients in a blender and process for a few minutes until it resembles pesto. Transfer sauce to a serving dish, cover with plastic wrap and refrigerate for 4 to 6 hours. For the Steak: Mix all the spices, garlic and oil together and then smear
Read more