Schiacciata ~ Grilled Vegetables and Cheese

What exactly is “Schiacciata” (Skee-ach-iata) you might ask?

I never knew the proper name for this bread, I just called it Stuffed Foccacia ~ (and basically that's what it is.) The word literally means flattened, smashed, crushed in Italian.

From Tuscany, Schiacciata con "l'Uva" (crushing the grapes) is the traditional flatbread stuffed and topped with grapes during autumn (grape harvest time). The one I made is a savory variation stuffed with grilled vegetables, and cheese.

Since I have been working with my whole what sourdough starter for the past few months, that is what I used for the foccacia dough.

I can tell you with almost absolute certainty that California Brie would not be found in an authentic Italian version, but the Parmesan might be. :)

The vegetables I used ~

I sauteed the shallots, and sliced the other veggies, brushed them with olive oil and grilled them off on the stovetop grill and sprinkled lightly with sea salt as they finished cooking.

I didn't use a formal recipe for my version, I just made the foccacia dough, divided it in half and rolled it out. After grilling the vegetables and allowing them to cool I layered them with the cheeses on one rolled out piece of dough, then topped with the other piece of dough and crimped the edges.

After dimpling the top of the dough with my fingertips, I brushed it with olive oil and allowed it to rise (about 45 minutes.) Just before baking it in a hot oven, I sprinkled the top lightly with sea salt. Herbes de Provence (another non-traditional touch!)

If you use whole wheat, or all purpose flour the dough will rise much higher than this whole wheat sourdough version. (In order to reach maximum rise, sourdough (without yeast) requires a much longer rising time ~ but that wasn't practical considering it was stuffed with the grilled veggies, so I just allowed it to rise for about 45 minutes.)

It was very good ~ served warm or at room temperature. I shaped this one into a rectangle, but you can also roll the dough into rounds ~ it makes little difference.

If you would like a printable recipe for Schiacciata (or stuffed foccacia), you can find a good one HERE.

Thanks for stopping by today!

Vinegar Glossed Chicken & a GIVE AWAY! (NOW CLOSED ~Winner Announced April 3, 2011)

Vinegar Glossed Chicken and a GIVE AWAY!


 NOTE: Contest CLOSED.
Winner was announced on April 3, 2011.

It is prepared stove top, in a skillet or saute pan, as can be found here in a pan set (clickable link.)

~*~*~*~*~

This recipe, (originally from " Mad Hungry: Feeding Men and Boys" by Lucinda Scala Quinn)

it is one my friend

Linda @ How to Cook A Wolf posted about not long ago.

Both Linda and I had previously used (different) recipes for Vinegar Chicken ~ and we both agree this one is our favorite so far.

Even if you do not like the sharp taste of vinegar (which I DO, but Mr. OUaP does not), I think you may like the flavors in this recipe ~ cooking the vinegar with the chicken curbs and subdues the sharpness. The ingredients and method leave the chicken moist, tender and succulent.

He LOVED it.

And as Linda says "this sauce should be illegal." I agree.

Next time, I will probably not cut the chicken pieces up ~ I found it not necessary unless the pieces are exceptionally large. Otherwise, we give this recipe thumbs up and will definitely enjoy it again. I served it with buttery polenta and Brussels Sprouts... almost any veggie you like, simply prepared would go well with this chicken dish.

If you would like a copy of the recipe, you can find it on Linda's Blog HERE.

Thank you for sharing, Linda.

~*~*~*~*~*~

Details of the GIVE AWAY...

A $50.00 Gift certificate to the winner to spend any way you like at any of the Wayfair stores.

TO ENTER:

1. Be (or sign up to become) a follower of this blog.

NOTE: Even if you have already signed up to follow, would you please check your own blogger "following list"? You may have been DELETED! Blogger mistakenly DROPPED over 800 of my followers. So please sign up again if your name is missing from the followers list. Thank you SO much.

2. Click the "pan set" link above, and look around the site.

3. Leave a comment here on my blog to let me know which item there most appeals to you ~

BONUS ~ Double your chances to win!

If you follow my blog on face book, please mention it in your comment, to have your name entered in the drawing TWICE.

And that's all there is to it!

If you win, you'll get a $50. gift certificate to spend in ANY of the Wayfair stores.

Contest closes March 31, 2011, 9PM, Pacific time.

Winner will be announced April 3, 2011.

Best of luck to all who enter.

http://www.wayfair.co.uk/Cookware-C223743.html

Chèvre Crackers and Fresh Herb Salsa

If you're looking for a somewhat healthier option for a snack, or accompaniment to your favorite beverage, you might like this one. It is at once, very fresh, a little tangy and the flavor is derived from the herbs you choose.  No heat at all in this one.

I am drawn back again and again --out of the many-- to one of my most beloved cookbooks; "Christina's Cookbook ~ Stories from a Northwest Island Kitchen" ~ and this is yet one more of the fresh and delicious recipes from Christina's book.

Christina Orchid owned, operated and was chef of "Christina's" a well known and enormously popular restaurant on Orcas Island, Washington for nearly 30 years. She sold the restaurant a few years ago, you can read more about it from the "Seattle Times" Here and Here.


I love Christina's style of cooking ~ 

 For this fresh appetizer or snack, you can cut the goat cheese crackers into any shape you like.


Taking into considering the emerald green of the salsa, and since we're approaching St. Patrick's Day ~ well, you know... where I decided to take this one. :)

Holding to Christina's philosophy of fresh and local (and preferably organic), this is a salsa that you can make from ingredients that are local to your area. 



It calls for 2 cups of almost any kind of greens and herbs. I used Upland Cress, Flat-leaf Italian Parsley, Cilantro, finely diced, (seeded) cucumber, scallions, a clove or two of garlic; finely minced, and any fresh herbs that are available ~ fresh mint, thyme, oregano, marjoram, chervil, etc.  

Simply stir those up with some finely grated lemon zest, two tablespoons of good olive oil, and two tablespoons of vinegar (Christina uses red wine vinegar ~ I use white wine vinegar) and a little sea salt and freshly ground pepper. So simple, so good, and so healthy!

This salsa would be delicious spooned over grilled chicken, beef or seafood, as well.

The crackers ~  I like that you can shape the crackers any way you like; cut them with a knife, or use shaped cutters.

 Since we're approaching St. Patrick's Day I couldn't resist choosing a Shamrock shaped cookie cutter.  

Bonus: This dough is VERY easy to work with, and rolls out easily. (I didn't have much luck re-rolling the scraps, so I just baked off the "in-between" pieces, and they taste just as good...  not "company" worthy as far as presentation goes, but believe me, nobody here complained.)

If you would like a printable copy of the recipe, you can find it on "Once Upon a Plate ~ The recipes". 

Thanks for stopping by today, and any comments you would like to share.  I read and appreciate each one.
xo ~mari

Raised Overnight Waffles

Leave it Barbara and Marion Cunningham to share one of the best versions of Belgian-style waffles ever ~

I've tried a few different recipes, with mixed results. But this recipe succeeded in surpassing my expectations, producing light, crisp (and non-flaccid) Belgian-style waffles.

I like the fact that the batter is mixed the night before and allowed to rise overnight, by morning the batter will have risen, then fallen to it's original volume. At that point you mix in two egg yolks, and fold in two softly whipped egg whites, and you're ready to make some of the BEST Belgian-style waffles. It is a wonderful recipe.


With this particular recipe I baked the waffles on the highest heat setting, and after cooking the first waffle (which was not so crisp) I ignored the waffle makers timer-bell (indicating the waffle was done) because steam was still billowing out. Mama, (or was it Dad?!) taught me to wait until steam stops before opening the machine to assure the waffles are cooked and crispy ~ I shouldn't have trusted the bell, and so I consider it merely a reminder that the waffle is "almost" done. The waffle was still delicious, just not as crispy as we like. Allowing the remainder of the waffles to cook another minute or so (until the steam stopped) produced the best results.

I used the Waring Pro Waffle maker as show below on the left, it works great, especially for one or two people. Belgian waffles are best when eaten within minutes of making them, in fact Marion recommends holding them for no more than 10 minutes in a warm oven before serving. Leftover waffles can be frozen; to rewarm and re-crisp, place directly on oven rack in a 400*(F) oven for about 10 minutes.

If I had a larger family, I would definitely invest in the double-waffle maker (on the right), to keep those eager diners happy!


If you would like a printable copy of the recipe, you can find it HERE on the Once Upon a Plate ~ The Recipes blog.


Thank you for any comments you would like to share, I always enjoy hearing what's on your mind.

Enchiladas Verdes (Mild, Cali-Mex style)

If you want an authentic Mexican recipe for Enchiladas Verdes... this is NOT it. 

However it's a very good version ~ especially if you have family members or friends who are tender-mouthed. And you can always make it spicier with some fresh salsa if you like. 

I adapted the recipe from Sunset Magazine "Food Processor Cook Book", circa 1978. Using the food processor, it goes together quickly and can be made several hours ahead, then baked at serving time ~ I usually serve these, along with a salad as a main course but they make a nice side dish for simple grilled meats, too.

The original recipe called for a can of condensed cream of chicken soup ~ but I make a simple Bechamel (white) sauce, with half milk & half chicken stock, instead. It goes together in minutes and tastes a lot better, imo. You can almost make it in the time it takes to open the can and spoon the glop out. :D

The original recipe contained only jack cheese and sauteed onions, however I usually add cooked, shredded chicken to half of the batch to satisfy those who want meat. Simply omit the chicken and stick with the plain Bechamel if you want the recipe to be vegetarian-friendly. You can garnish with cilantro sprigs, sliced green onions, tomato or avocado wedges, additional sour cream or salsa if you like.

A printable copy of the recipe is available on Once Upon a Plate ~ The Recipes and if you try this one, I hope you like it ~ Cheers!

Note: If you're looking for a true Mexican recipe for Enchiladas Verdes, I recommend THIS one by Diana Kennedy. 

Chicken and Vegetable Dumplings ~ Asian-Style

I've posted about variations of Asian dumplings before; (Vegetable Potstickers Here,  and Meat Dumplings Here.)  

And although I only make them a few times a year, it becomes easier (and the process faster) each time.  If you have never made them and have a desire to do so, I urge you to try ~ they are not difficult, just a little time consuming at first. And it doesn't matter if your first efforts aren't perfect specimens, they still are delicious!     

As you can see by the images here, I haven't mastered the skill of making perfectly formed, uniform hand shaped dumplings ~ but it doesn't matter; they disappear quickly.

For the filling this time I used the food processor to finely chop skinless, boneless chicken thighs. Instead of spinach, or chard for the greens, I had a bag of frozen collard greens, which I thawed, squeezed the excess moisture out, then chopped ~ the rest of the ingredients and recipe can be found on the links I posted in the opening remarks.

Most recipes make a couple of dozen dumplings, so on the day that I make them we enjoy a few, freshly made, and I freeze the remainder on a (wax paper or parchment lined) baking sheet until solid, then divide them into portions 6 to 8 dumplings per freezer bag/container, and put them back into the freezer. 

The good news is you don't have to thaw them before cooking (in fact, if frozen they should not be thawed before cooking ~ lest they lose their shape and texture, or worse-- they may fall apart.)

The raw dumplings (fresh or frozen) can be made into potstickers, or boiled dumplings ~ I like to serve the boiled dumplings with a spicy sauce  (for example Sriacha or Sambal Oelek),  alternately boiled in broth and served as soup.

A faster way~ Don't want to bother with making your own dough?   Here is how to make dumplings using store-bought wonton wrappers.

If you'd like to learn more about the recipes, please refer to my links above (in the opening sentence. )  

Thank you for stopping by today, I'd love to hear your thoughts and comments.

Caesar Salad ~ Donna Hay's Way... sort of

Honestly, I think the real Caesar Salad has lost it's way and morphed into a shadow of its former self... thanks in part to sloppy renditions found at fast food places and chain restaurants today.

This version is not an authentically classic either, but it is Donna Hay's take on the classic and far superior to most.  I  pretty much followed her lead, but I did change just a few things around...  Donna serves her eggs on the runny side ~ I like mine cooked just a bit longer, not oozing for this recipe. But that is just a matter of personal preference.

I liked her idea of thin slices of toasted baguettes in lieu of jaw-breaking croutons. Donna simply brushes them with olive oil and toasts in a 320* (F) oven for about 15 minutes until lightly golden and crisp.


One thing I noted, in this particular recipe from Donna ~ she adds NO garlic to this version. We like LOVE garlic in our Caesar so I deviated from her on that point ~


I rubbed the toasted slices with a peeled garlic clove while they were still warm, and sprinkled each with a few flakes of sea salt,  I also added a small clove of garlic as I was making the dressing in the blender.

Donna's other twist is the addition of bacon, tossed with pure maple syrup and baked on a parchment lined baking sheet until a deep mahogany color.  I was a little apprehensive about this element, and although it was delicious I felt it detracted from the salad and would omit it next time.  I would opt for plain smoked bacon, some ribbons of prosciutto, or would skip the meat altogether.


Bacon would be great prepared this way for breakfast ~ but it just didn't compliment the anchovy flavor in the dressing.  At all. IMO.

Instead of being chopped or torn, the smallish heads of romaine are cut in half, lengthwise and placed on the plate in one piece (providing lots of nooks to cradle the dressing.) :D


Donna makes her own mayonnaise as a base for her Caesar dressing. I've done on occasion, but this time I used a good quality commercial mayo (Best Foods/Hellman's, etc.), added two small anchovy fillets (tinned), a bit of Dijon mustard,  small garlic clove, a squeeze of fresh lemon juice and a few drops of Worcestershire sauce, and whirled  in the electric blender until smooth, adding a little water to achieve a pourable consistency.  You can add salt and freshly ground black pepper to taste.


Thin leaves of Parmesan replace the grated or shredded cheese finish.

As you can see, there is no 'recipe' needed for this one, just a description ~ it is more a matter of just presenting the salad components a little differently.


I thought it was a very good and interesting way of interpreting the flavors of a Caesar salad, probably not my all time favorite ~ but right up there near the top.  And it beats the pants off of those old, tired versions which are all too prevalent in most restaurants today.




If you try it this way,  I hope you love it.  Thank you for stopping by to visit,  I would love to hear your thoughts or comments.


Have a great week everyone! xo