Monthly Archives: June 2007
|June 28, 2007||Posted by LK under Breads, Greek/Mediterranean|
Used this recipe (from the cooking Light message board) to make souvlaki with marinated chicken and homemade tzatziki. It was delicious!
1 envelope dry granular yeast
2 tsp. salt
1 tbs. sugar
4 cups white all purpose flour
1 1/2 cups warm water
1 tbs. olive oil
Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes.
Dissolve the salt in the remaining warm water.
Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it. Blend it into a dough. (You may need a bit more or less water depending on your flour.)
Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
Pour the oil over the dough and knead it again until the oil is absorbed.
Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it’s bulk (about an hour), then punch it down and knead it again for a few minutes.
Preheat your oven to 350°F.
Cut pieces of dough and shape them into balls. Roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness. Set 2 or 3 pitas on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
|June 25, 2007||Posted by LK under Uncategorized|
This is another cooking light recipe that I adapted. Its really good
and easy to make- perfect for a hot day where you want something nice,
but don't want anything heavy or to spend a ton of time in the
kitchen. I served it with a simple tortelli salad (tortellini, shaved
romano, and Newman's Own light Cesear), and Reisling.
1 pear, peeled and cut into thin slices
1/4 t. sugar
1/2 loaf focaccia, cut in half horizontally
2 t balsamic vinegar
1/2 c arugula
1/4 c fresh Romano cheese, shaved
8 slices prosciutto (about 2 ounces)
Heat a pan over medium-high heat. Throw in proscuitto and heat until
blistered. Removed from pan. Add pear to pan and sprinkle with sugar.
cook about 3 minutes, until golden brown.
Brush cut sides of bread with vingar. Layer pear, cheese, prosciutto,
and argula over bottom half of bread. Cover with top half.
Heat the sandwich either on a forman grill or in a skillet. If using
the forman grill, press down hard on the top so the sandwich gets nice
and smooshed. Hold it down like that for about 5 minutes until it's
done cooking. If using a pan, Place a cast iron skillet on top of the
sandwich (or a lighter pan with a brick in it) to smoosh it.
Once cooked, cut sandwich into two portions. This will make 2 large