A delicious bread - great for beginner bakers or experienced bakers. It's so easy to make that we enjoy focaccia with daily family meals!
1 1/4cupswater (110ºF.)
2 1/4 t.fresh yeast
3 1/2cupsall-purpose flour
3T.extra-virgin olive oil
2T. fresh rosemary, finely chopped
Serve with plenty of Balsamic vinegar and extra virgin olive oil!
Proof the yeast! In a 2-cup Pyrex® liquid measuring cup, stir the yeast with into the water and sugar; set aside for 5 to 10 minutes; until the mixture bubbles.
In the bowl of an electric mixer, add the flour, salt, olive oil, rosemary, and yeast mixture. Mix everything until it is thoroughly mixed. Leave it in a warm, draft-free place for one hour.
Preheat oven to 440ºF
Place the dough on a silicone baking mat, placed on a jelly roll pan. Flatten the dough out into an oval shape about 1" thick. Press your fingers into it to leave little holes everywhere. Drizzle with olive oil, chopped rosemary and salt and cover with a clean dish towel; set aside for 20 minutes.
Bake in the oven for 15 - 20 minutes until golden brown.
Serve with balsamic vinegar and extra-virgin olive oil.
Enjoy life eat chocolate! Chocolate Meringue Pie made with a creamy, chocolate filling and mile-high meringue will be enjoyed by friends and family!
Tips for easy pie baking:
It’s easier to fit baking into a busy schedule by baking the pie crust the day before you make and serve the pie.
Homemade or store-bought pie crust is good.
Before you begin, read through the recipe a couple of times.
Before you begin baking, measure all of the ingredients.
Before you begin baking, gather all of the kitchen equipment.
Tips for mile-high meringue:
Separate egg yolks and whites when they are cold.
Egg whites should be room temperature for the greatest volume.
Beat the egg whites until frothy, add the cream of tartar and salt; continue beating until soft peaks form; begin adding the sugar a couple of tablespoons at a time until the egg whites are stiff and glossy.
Spread the meringue to the edges of the pie crust, on all sides of the pie, otherwise it will shrink!
Six egg whites is the secret to mile-high meringue!
Genuine food for the soul is homemade chicken noodle soup. There’s just something about a pan of slowly simmering soup on the stove . . . lets everyone know that dinner is in the works. And before long we gather around the kitchen table for nourishment and share the highlights of our day. Simple times!
Chicken Noodle Soup is delicious all throughout the year. It is best made with homemade chicken stock but if you are in a pinch, drop by Stocks & Bondy at the Dallas Farmer's Market and pick up their homemade stock!
1 - 2 poundschicken breast
1onion, coarsely chopped
3quartschicken stock, preferably homemade
2carrots, coarsely chopped
2celery stalks, coarsely chopped
1cupfresh corn kernels
salt and freshly ground pepper, to taste
Place the chicken in a large pot. Cover with water, add the onion and bay leaf. Bring to a simmer over medium-high heat. Adjust the heat, continue to simmer for 30 to 40 minutes. Remove the chicken, cool, cut the meat into bite-size pieces, and set aside.
Add the chicken stock, carrots, celery, and egg noodles to a large soup pot. Bring to a simmer over medium heat, cook for 10 minutes.
Add the corn and chicken. Cook for an additional 5 minutes.
Creating a self-sufficient kitchen begins with making stocks. They are the very foundation of delicious soups, sauces, and other dishes. With so many brands of store-bought stocks, it’s easy to rely on them. But remember . . . a good soup is produced with the best quality ingredients!
By now, you might be concerned that you don’t have enough time for such an endeavor. As we know . . . the traditional methods of making stocks can be time-consuming. However, if you happen to own a pressure cooker or an Instant Pot you are in luck. This is a great way to use them!
Creating a self-sufficient kitchen starts with the best, local ingredients:
When life gives you lemons make lemon meringue pie. Made with pure and simple ingredients . . . it is deliciously soothing!
“Besides chocolate, the longest entry in many cookbook indexes is for lemons.” – Laurie Colwin
Tips for the lemon filling and crust:
Thin skinned lemons are the juiciest.
Blind bake the crust and cool before baking.
Avoid extra cleanup time. Add a baking sheet to the oven to catch the drips.
A homemade pie crust is best. However, if you are in a pinch a store-bought crust will be just fine!
Temper the egg yolks – this is an easy step. Whisk in a bit of the hot lemon juice/sugar mixture to the eggs, then return them to the pan. Continue cooking over medium-low heat until thickened. Do not boil add this point!
Pies or cakes? Lemon or chocolate? If it's pies and lemons, then this is for you!
1/2cupfreshly squeezed lemon juice
2tsp.butter, room temperature
Meringue Topping: 5 egg whites(room temperature), 1/2 tsp. cream of tartar, 1/4 tsp. salt, 3/4 cup sugar
Preheat oven to 400ºF.
In a heavy saucepan stir to combine the sugar, cornstarch, and salt.
Whisk in the water and lemon juice.
Cook over medium heat, stirring constantly, until the mixture reaches a boil.
In a small bowl, whisk the egg yolks. Add about 1/2 cup of the hot lemon/sugar mixture to the eggs. Whisk together. Then return to the hot mixture in the pan. Continue cooking until the mixture is thick(do not boil).
Remove from heat. Add the butter and lemon zest; whisk together. Cool to lukewarm.
Pour into the blind baked pie crust. Immediately spread the meringue over filling. Be sure to spread to the pie crust edges.
Bake for 10 - 15 minutes, until golden brown.
At this point, stand by the oven door and check the pie frequently! Barely open the oven door and check your pie. The meringue will look perfect one minute and can burn two minutes later.
Cool in a draft free place for 2 - 3 hours before serving.