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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Homemade Focaccia With Rosemary And Garlic

Homemade Focaccia

I wanted to make Homemade Focaccia With Rosemary And Garlic and then use the focaccia to make each of us a Panini/Panino. I bought a new Panini maker thinking, what better way to break it in then on Superbowl Sunday.

This post is specifically on how to make Homemade Focaccia With Rosemary And Garlic. In case you’d like to check out my panini recipe, I’ve posted a link at the bottom of this page for my version of The Perfect Panini.

 

 

 

 

 

 

 

 

Homemade Focaccia (14)

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Homemade Focaccia (18)

Homemade Focaccia (21)

Homemade Focaccia (24)

Homemade Focaccia (1)

Homemade Focaccia

I like to trim the edges of the Focaccia to give the Paninis a uniformed look.

The Perfect Panini

 

Yields: 12 servings
Active Prep Time: 30 minutes
Total Time: 3 hours 10 minutes
Equipment: Stand Mixer with the dough hook attachment, 2 large mixing bowls, 2 rimmed 1/4 sheet pans

Ingredients:
1 1/4-ounce packet active dry yeast (equivalent to about 2 1/4 teaspoons per packet)
1 teaspoon granulated sugar
2 1/2 cups all-purpose flour, plus 1 tablespoon
2 teaspoons Kosher salt
1 tablespoon *E.V.O.O., plus more for brushing the top
Non-stick cooking spray

Topping:
1 tablespoon *E.V.O.O.
1/4 cup fresh chopped rosemary leaves
2 large garlic cloves, peeled and whole
Flaky sea salt

Directions:
For the dough, fill a small bowl with hot tap water. Let the water sit in the bowl for a couple of minutes to warm the bowl, then dump the water out. In the warmed bowl, combine the yeast, sugar, 1 tablespoon of the flour, and 1/4 cup of warm water (115-degrees F.) Let stand for 5 minutes. The mixture will be creamy and slightly bubbly.
Note: If the yeast does not have those characteristics, throw it away and start over with new yeast.

Using the bowl of your Stand Mixer (fitted with dough hook), mix together the Kosher salt and remaining 2 1/2 cups of flour. Make a well in the center of the flour and stir in the yeast mixture, olive oil, and 3/4 cup of warm water (115-degrees F.) with a wooden spoon. Mix until the dough starts to come away from the sides of the bowl (dough will be sticky). Note: If the dough looks dry, add an additional 2 tablespoons of water.

With a Stand Mixer fitted with the dough hook attachment. Place the (Stand Mixer) bowl onto the mixer, mix on medium speed until soft and elastic, 5-7 minutes.

Brush another large mixing bowl with olive oil. Add the dough and roll into a ball coating with the olive oil. Tightly cover with plastic wrap and let rise in a warm place until the dough has doubled in size, 1 to 1 1/2 hours.

Stretch the dough into the prepared rimmed baking sheet pan. Cover with plastic wrap and let rise again for another 30 minutes.

Preheat the oven to 425-degrees F.
Spray the rimmed baking sheet pan with the non-stick cooking spray.

Once the dough has risen, use your fingertips to dimple the dough. Brush the top with oil, top with the freshly chopped rosemary and sprinkle with flaky sea salt.

Bake until golden brown, around 25 minutes. Remove from the sheet pan. Take the whole peeled garlic clove and rub the garlic all over the top of the HOT Focaccia.

Allow the Focaccia to cool slightly before slicing. Finish with a drizzle of *E.V.O.O. and flaky sea salt.

*E.V.O.O. is Extra Virgin Olive Oil

 

The Perfect Panini

 

 

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1 Comment »

Homemade Cheddar Drop Biscuits

2015-04-03 12.45.26

These are the easiest  Homemade Cheddar Drop Biscuits to make EVER! Once you’ve tried them, you’ll want to make them all the time. So easy, just watch.

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The best thing about this recipe is that the food processor is going to do all the work. If you don’t have a food processor, you can mix all your ingredients in a large mixing bowl, and use a pastry cutter to cut the butter into the flour until the butter becomes the size of peas.

Add flour, baking powder, salt, and shredded cheddar to the food processor, and pulse a few times just to combine everything.  It’s important to add the cheese to the flour mixture before adding the cold cubed butter. The reason is so that the cheese will be evenly distributed throughout the flour.

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A great tip is to keep the cubed butter in the refrigerator until you’re ready to add it to the flour.

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I start off with 1 3/4 cups of whole milk, but I may not have to use all of it. As you feed the milk slowly through the feed tube, the dough will start to come together. You can see this in the 2nd picture above.

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Listen, everyone’s oven can be a little different. I like to check on the biscuits once they’ve been baking for 14 minutes. Take a toothpick and stick it into the center of one or two of the biscuits to see if it comes out clean. This way I’ll know if a couple of minutes more of baking time may be necessary.

On the top of the stove, I’ve melted a stick of unsalted butter. I like to add dried parsley flakes to the melted butter for extra color.

You could also play around a little with the flavors of your drop biscuits and add garlic powder to the melted butter for the tops or freshly minced jalapenos along with shredded cheddar, delicious!

Once they come out of the oven, brush the tops of the biscuits liberally with the melted butter and parsley mixture. Pretty easy right? Now you can have the most delicious Homemade Cheddar Drop Biscuits whenever you want.

2015-04-03 12.45.26

Yields: 8-10 standard size biscuits
Equipment: Food processor, 3 rimmed baking sheet pans, and parchment paper
Prep Time: 10 to 15 minutes
Cooking Time: 14 to 16 minutes
Total Time: 31 minutes

Ingredients:
3 cups of all-purpose flour
2 tablespoons of baking powder
1/4 teaspoon of Kosher salt
1 3/4 sticks of cold cubed unsalted butter, plus 1 extra stick of unsalted butter to melt for the tops of the biscuits
1/2 cup of shredded sharp cheddar
1 3/4 cups of whole milk
2 tablespoons of dried parsley flakes

Directions:
Preheat the oven to 425-degrees F.
Place all the dry ingredients, including the shredded cheddar, into the food processor. Next, add the cold cubed butter to the food processor and pulse until the butter pieces become the size of small peas.

Through the feed tube add the milk in slowly until the dough just comes together. Using either a large spoon or a 1/4 cup measure drop the biscuit dough onto parchment paper lined baking sheet pans. Make sure they are around 1 to 1 1/2 inches apart.

Bake for 14-16 minutes. When a toothpick comes out clean they’re done. Brush the tops liberally with the melted butter and dried parsley mixture, serve warm or at room temperature.

2 Comments »

Yorkshire Pudding

2014-12-27 17.36.23

Moving to London in the early ’70s was really a scary time for me. I was from a small suburb in New Jersey where everyday life as I knew it was turned upside down. England was a different world for me and took some time to adapt. We live with my Auntie Joyce and my cousins Gina and Marco. As time went by and I’d adjusted to this new way of life, food seemed to have become my happiness.

During this time in my life, it was only my mom, my sister, and me and we didn’t have much in the way of money but we had each other, and food became more important than I’d ever remembered it being.

I remember having fun watching my mom making dishes she knew as traditional but ones I didn’t recognize. I asked a lot of questions. My mom was born and raised in London and I could see in her face how she loved the style of cooking and the traditional dishes that were familiar to her.

I found this new style of food to be really different but delicious. Now I can tell you, being a kid, there were some foods I just wouldn’t touch, however, Sunday dinners were the best. Yorkshire Pudding  I loved. Roast beef, roasted potatoes, gravy, and Yorkshire Pudding. I do remember this strange looking muffin that was always served roast beef.

I’d watch Auntie Joyce preparing the Yorkshire Pudding and because I loved it, I memorized every step. Yorkshire Pudding is not so much a pudding as we know it here, but a type of bread that’s used to dip into a gravy. I’d say it’s more like a popover. I do remember taking my first bite. Being a bread lover I was hooked. I think the reason I  remembered this recipe is because it took only a few ingredients and the measurements were simple. A cup, a cup, and a cup. Let me show you how I did it.

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I wanted to increase the recipe a bit because I knew when Steve tried this, he would love them as much as I do. I mentioned it was a cup, a cup, and a cup, I’m increasing the recipe to 4 cups of each ingredient.

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Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Cook Time: 20 to 25 minutes
Total Time: 1 hour 30 minutes
Equipment: 2 large muffin pans
Yields: 12 Yorkshire Pudding

Ingredients:
4 cups of all-purpose flour
4 large eggs
4 cups of milk
1 block of vegetable shortening (depending on how many you’re making, you’ll need 1 tablespoon in each muffin holder)

Directions:
Preheat the oven to 450-degrees F.
Start by whisking the milk and eggs together, then slowly whisk in the flour until just combined. DO NOT overmix. The batter may be slightly lumpy, that’s fine. Place the batter in the refrigerator to rest for one hour.

Add 1 tablespoon of vegetable shortening in each one of the muffin holders. Place the muffin pan into the oven until the oil is super hot and bubbly, 2-3 minutes. Remove the muffin tins from the oven and carefully ladle in the batter. Fill each tin about 3/4 of the way full. Place the muffin pans back in the oven. Bake for 20-25 minutes. Remove the Yorkshire Puddings from the muffin tins as soon as you’re able to handle them. You want to serve them while they are still nice and hot.

2 Comments »

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