Lacy's Apron: bread baking

Long time, no blog. Where have I been??? I'm sure some of you are wondering and others have just forgotten about the blog, I have not stopped cooking that is definitely still a passion and hobby for me. Unfortunately, photography and writing are not. So I will try my hardest to get back to it on a much more regular basis.

Blah, Blah, Blah...

Let's get this thing going!!!!

While out and about in Berkeley one day we ran across a yard sale where I picked up a new cookbook. I love getting used cookbooks because I like to see the recipes that were dogeared by the original owner. I've even gotten one that was flagged with post-it notes that said things like "yummy" and "Must Try". The weather here is always so nice there are yard sales everywhere all the time. I probably stop by one at least every two weeks where I always check for cookbooks:)

This recipe comes from

THE PHILOSOPHER'S KITCHEN : Recipes from Ancient Greece and Rome for the Modern Cook

Etruscan Focaccia

Ingredients:

1 package dry yeast

2 tablespoons honey

2 cups all purpose flour (and a bit more for dusting your work surface)

5 tablespoons extra virgin olive oil

2 tablespoons salt

Cornmeal for dusting the pan

1 tablespoon fresh chopped rosemary

1 tablespoon course sea salt

Directions:

Mix the yeast, honey and one cup of warm water into a small bowl until the yeast dissolves.

In a large bowl, combine the flour, 2 tablespoons of the oil, and the salt. Slowly add in the yeast mixture, a little at a time, combine with fork or electric mixer.

Lightly flour your hands and work surface, and knead the dough.

Add more flour or water to keep the dough from sticking.

Knead for 5 minutes.

Place dough in lightly greased bowl, poke it a few times with a knife and cover and allow it to rise in warm dry place for about and hour.

Knead the dough again and divide in half. (this recipe makes 2 loaves)

Take each half and make into a rectangle about 4-5 inches by 8-10 inches.

Place rectangles on cornmeal dusted baking sheet.

Mix rosemary with the one tablespoon of remaining oil, spread over focaccia and press the herbs in with your fingers. (I added golden raisins to one of the loaves it was nice)

Heat oven to 500º

Bake until golden brown about 15 minutes.

Drizzle with the last tablespoon of oil and sprinkle with coarse salt.

I must say it was pretty tasty!! Nothing like Perbacco's Focaccia in San Francisco but it was homemade and that makes it delicious to me. It was served as a side item to the amazing Buffalo Meat Chili I made when Matthew had a few dudes over one night.

OK! On to the next recipe. :)

Pan Seared Salmon with Potato, Leek and Mushroom Hash with Dill and Gorgonzola


This recipe turned into our breakfast the next morning. Read further to find out how :)

Ingredients:

2 filets of Salmon

3 tablespoons extra virgin olive oil

2 potatoes cubed

2 leeks washed and chopped

2 cups fresh wild mushrooms roughly chopped

2 cloves garlic minced

5 tablespoons dried dill

1 ounce crumbled gorgonzola cheese

Salmon Directions:

So I have a seared salmon recipe that has previously been posted. I prepared this salmon close to that same way. The only difference was this time I used olive oil for the searing. Click here for the directions on preparation.

Hash Directions:

Add 2 tablespoons of oil to cast iron skillet heat to med high. Add potatoes and cook for about 8 minutes do not cook all the way through. Add leeks and cook until those begin to soften about 5-7 more minutes. Once potatoes and leeks are almost cooked add mushrooms and garlic. Cook for another few minutes until mushrooms are cooked and garlic is becoming fragrant. Remove from heat. Sprinkle with dill and gorgonzola cheese. Salt and pepper to taste. Plate and serve.

Now remember just a moment ago when I said we had this for breakfast the next day????

Remember a while back when I made "The Egg Thing"????

For some strange reason Matthew and I did not clean our plates this particular evening and there were some leftovers, about half a filet of Salmon and maybe two cups or so of the hash.

I made "THE EGG THING", omitted the cheese and Rosemary Ham and added the leftovers instead. It was AWESOME!!! I felt a little like Sandra Lee having a "round two recipe". LOL

The Egg Thing Round Two

Alright my friends. That is it for now :) I promise I will be back on a more regular posting schedule and I also promise I will find the scone recipe I mentioned I would share with you a million years ago.

I Lacy do solemnly swear to blog regularly :)

My Mom tells me a story of when I was around age three she found me sitting in the floor in front of the refrigerator eating cream cheese straight from the container with a spoon. I think that may have been the defining moment in my life when my love for cream cheese was made known. Ha! The following recipes are an homage to one of my favorite things, CREAM CHEESE.

The first recipe stems from a dish that I love back home in Nashville.

Sunset Grill's Nachos. That is by far the best thing they serve and only served on the late night menu....sorry Sunset Grill, but yes these Nachos are really all you have to offer. The nachos are topped with something an insider once told me is referred to as "SWILL". (Swill is some sort of strange cream cheese concoction, kind of like nacho cheese but not at all) Then the nachos are completed with the normal nacho type items. Chicken, jalapenos, black beans, sour cream and tomatoes. I must say whatever "SWILL" is, I'm hooked.

I have been looking for something to satisfy my Sunset Grill Nacho craving for a long time.

Eenie's Chicken Enchies

The following recipe is a collaboration between the husband and myself in an attempt to re-create the nachos from Sunset. It was his idea to turn them into enchiladas.

However, the name of the recipe is for the person who loves them the most and probably makes these enchiladas once a week, at the least. LOL

INGREDIENTS :

6 Flour Tortillas

2 Large Chicken Breast

1 Can Black Beans, rinsed

1 Can Corn, rinsed

1 Package Cream Cheese, softened

1 Red Bell Pepper, chopped

1/2 Onion, chopped

1 Jalapeno, chopped (you may use the entire Jalapeno or half depending on your love for spice)

1/2 cup shredded Mexican cheese (we love Jack)

1 Can Green Chilies

2 Tablespoons Cumin

2 Tablespoons Garlic Powder

Salt and Pepper

FIX'NS :

Lettuce

Tomato

Sour Cream

Avocado

Hot Sauce

RECIPE :

Coat Chicken Breast with the Cumin, Garlic, Salt and Pepper

Grill until cooked through

Allow chicken to rest and cool

Place chicken in large plastic bowl

Using two forks Shred the chicken

Add all other ingredients to the bowl of shredded chicken, mix thoroughly.

Sorry for the poor pictures but with it getting darker earlier the lighting in my kitchen is low.

Fill tortillas with the filling, roll up and place seem side down in a glass casserole dish.

Top with can of green chilies and a little more shredded cheese

Heat oven to 375º Bake for 15-20 minutes. Top with Fixings of your liking :)

Yeah, it's that simple. And I must say pretty close to the flavor I was looking for, only fresher.

Also, do not worry if you did not use all the filling it can keep in the fridge for 4 days and in the freezer for a month.

You can reheat the filling and use it to top tortilla chips.

You can roll them in corn tortillas and fry to make flautas.

You can place in a pan in between two tortillas to make a quesadilla.

It is a very tasty and versatile filling that goes a long way. Try it tonight!

And now for dessert!

Avocado Cheesecake

Okay guys this recipe is a twist on one of my most favorite (and terrible for you) things. My Mother's cheesecake. Which I used to request for my home Birthdays as a kid. This recipe is the epitome of the Southern "Cooking" as there is no cooking. This recipe only requires you to open a can, a block of CREAM CHEESE and do a little measuring. This style of "cooking" also reminds me of Sandra Lee on the Food Network. She opens a lot of cans ;) My recipe is made using the addition of Avocado and Raspberry Sauce. I think my Mom would love it :)

INGREDIENTS:

2 Large Ripe Avocados

1 Graham Cracker Crust

1 Block Cream Cheese, Softened

1 Can Eagle Brand Sweetened Condensed Milk

1/8 Teaspoon Vanilla Extract

1/4 Cup Realemon Brand Lemon Juice (or whatever you can find I just remember this bottle always being in our fridge)

RECIPE :

In food processor pulse Avocado until very silky smooth.

Add all ingredients to a bowl and Blend with mixer until very smooth.

Pour into Graham Crust place in fridge for 8 hours until "set"

Raspberry Sauce :

2 Cups Fresh Raspberries, Smashed

2 Cups Sugar

1 Cup Water

Splash of Vanilla Extract

Place all ingredients into small sauce pot

Simmer for about 50 minutes until significantly reduced

Drizzle over slices of dessert ;)

The verdict is in and this version of the cheesecake is sooooooooooo Good!!!!!!!!!!

The avocado adds a cool mildness to the acidity of the lemon juice and makes it a bit less sweet and extra smooth. You can really get the avocado flavor on the end of the taste. And well we all know that raspberry sauce could make anything good. I'm addicted. I've had three slices :)

Rosemary Raisin Bread

This weekend I made my first attempt at baking bread. It was a bit more difficult than I had planned on it being, but i did power through and I did wind up with a loaf.

Am I thrilled with the way it turned out? NO. Am I going to try again? YES!

There was something about kneading the dough I loved. And watching it rise was like a science experiment I found fun. I will be a bread baker!!!!! :)

I am not going to post a recipe but I will post some pics. Once the recipe has been perfected I will share it with you.

I am open to suggestion from any bread bakers out there.

I preferred it toasted.

I did toast the bread and slather it in butter and liked it more. Which proves that butter makes everything better. However, I want the bread to be good alone without toasting and without butter.

So I will work until bread making is mastered. LOL

Over the past couple of weekends...

We rode our bikes down to the beach, watched the Blue Angels from a little spot on the Bay, did some cooking :) went to brunch and out for sushi dinner, we went to a party in the Presidio, Matthew got some sweet new shoes and we saw a pony at the grocery store.

But the biggest news of all is that my little sister (25 years little) had a baby.

CONGRATULATIONS AMY!!!!!!

HAPPY BIRTHDAY LILYANNA!!!!!!!

Matthew and I are so happy to be an Aunt and an Uncle again :)