Saturday, February 12, 2011

Focaccia with Caramelized Onions,pears and blue cheese

Food and Wine Magazine gives us one of their best! Other than the time it takes for the dough to rise,this doesn't take long at all to prepare. I could hardly wait to bite into the first slice!
Makes at least one 9x13 inch focaccia.

1 c. warm water
1 dry yeast
1/2 t. honey
2 1/2 c. flour
1/2 c. extra virgin olive oil plus 1 T.
1 t. kosher salt or sea salt
1 lg. onion
1 t. light br. sugar
1 lg. pear, Bosc, cored and sliced very thin
1/2 c. blue cheese

In large bowl, combine water, yeast and honey and let it stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil. Let that stand for 5 minutes. Stir in the remaining flour and salt and knead until smooth. Transfer to oiled bowl, cover with plastic and let stand for 1 hour.

In a skillet, heat 1 T. of oil. Add the onion and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally,until brown. 1o minutes.

Preheat oven to 425 degrees. Oil a 9x13 baking sheet. Place dough on sheet and press it down to fit. Drizzle with the 2 T. of olive oil. Let the dough rise until puffed, about 20 minutes.

Scatter the onions over the dough. Arrange the pear and sprinkle with the cheese. Drizzle dough with rest of oil and bake for 20 minutes, until golden. Cool and serve.

Thursday, February 10, 2011

Butternut Squash Frittata with Risotto and Blue Cheese

From La Cucina Italiana~a superbly welcomed addition to my files! A risotto frittata embellished with butternut squash and a few dollops of blue cheese to top things off! Served warm with a salad, glass of wine and there is your dinner.

1 T. butter to grease your 8-9 inch spring form pan.
3 T. plain breadcrumbs
2 C. water
2 C. of vegetable broth. I used chicken -that's what I had on hand.
1 T. of olive oil
1 Sm. onion,thinly chopped
3 C. 1/4 inch cubes of butternut squash.
1 C. Arborio rice, fresh ground pepper
6 eggs, beaten with whisk
Sea salt for flavoring and fresh ground pepper
3 oz. of blue cheese-that equals to 3/4 cup

Oven 350 degrees. Grease bottom and sides of spring form pan. Coat with crumbs,tapping out excess.
In medium pan, combine the water and broth . Simmer and remove from heat.
In medium pan, heat the oil over medium heat;add onions. Cook until softened. Add the squash and salt. Cover, stirring occasionally until the squash is tender.
Add the rice to same pan. Cook,uncovered until the rice is lightly toasted. Add pepper and 1 1/2 cups of the warmed broth. Cook, stirring frequently until the broth is absorbed then continue to add all the broth, 1/2 a cup at a time until both is gone. Stir in 1/2 of the cheese. Completely cool the risotto mixture. Stir in beaten eggs and add salt.Pour the mixture into the prepared buttered baking pan. Bake until set, about 1 hour.