Occasionally my handsome hubby and I find ourselves chilling together, flipping thru channels on the tube and come across shows that we honestly never would have thought that we would watch when we were younger. Documentaries, This Old House, the Antiques roadshow, travel shows etc. Basically the things that are on all day Saturday that your dad would be watching when you wanted to watch cartoons as a kid!!!
Anywho I find myself yelling "stop!" . . . "Go back to that they were cooking something," which just thrills my hubby to death because the cooking shows that I find are the ones that I thought were so boring as a kid but now have me rummaging in my pantry and flouring up my kitchen. Which is how this recipe came about. I saw Foccacia bread being made on TV and came up with my own recipe. I am now HOOKED on Foccacia bread and will make it every chance I get. It is crusty on the outside and soft on the inside. I seriously wanted to cry when my husband cut himself a second piece at lunch today! (the ultimate compliment!!!) It was soooo good! I just can't help but toss in sun dried tomatoes and caramelized onions into just about everything! I love them! They certainly kicked Foccacia bread up a huge notch for me! A new fave was made! Caramelized Onion and Sun dried Tomato Foccacia Bread Recipe by: Emily
4-4 1/2 cups Flour
1/2 cup Warm Water
1 tsp Dry Yeast
2 tsp Salt
1 cup Warm Water
1 medium Onion, sliced very thin and caramelized
1/4 cup Sun Dried Tomatoes, in oil, chopped
1/2 tsp dried Basil
1/4 cup Parmesan Cheese, shredded
1.Mix together 1 tsp yeast, 1/2 cup flour and 1/2 cup warm water in a large bowl, cover loosely with plastic wrap and allow to sit in a warm place over night. (This allows a "sponge" starter to form as a base for the dough.)
2. Slowly add 1 cup of warm water to the "sponge". Then mix in 2 teaspoons of salt, 1/2 teaspoon of basil, and 4 cups of flour. Add 2/3's of the caramelized onion and 1/4 cup chopped sun dried tomatoes to the soft dough and knead on a floured surface adding more flour as needed until a firm dough forms. (Kneading takes about 8-10 minutes)
3. Place the dough into an oiled bowl turning dough over once to cover the entire surface lightly with oil. Loosely cover with plastic wrap and allow to rise for about an hour, or until double in size.
4. Turn dough out onto a lightly floured sheet pan or a baking stone and stretch into an 11 or 12 inch circle. Brush the top with olive oil and then sprinkle remaining onions over the top. "Dimple" the dough with your fingers and then sprinkle with 1/4 cup Parmesan cheese and 1 teaspoon of coarse salt over the top.
5. Bake in a preheated 375 degree oven for 15-20 minutes, until browned. Transfer bread to a wire rack to cool. Slice into wedges and enjoy!
To caramelize the onion, I slice it very thin and cook it for about 45 minutes to an hour over medium low heat with a little bit of sugar in a frying pan until very soft and caramelized. You may need to add a little bit of water throughout the cooking process to keep the onions from drying out.
Welcome to my kitchen! Pull up a chair and settle in. I love to cook and this is a fun and easy way to keep track of my recipes. I wish you success in your kitchen and many happy meals spent with those that you love!
Chocolate is cheaper than therapy and you don't need an appointment!
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By:Emily I am thankful for the times when our dinner table is surrounded by familiar faces, where extra chairs are brought in and the place settings vary due to the great number gathered. I am grateful for the stories reminisced and the examples set for posterity. I marvel at the spread before us and smile knowing that it was made with love from recipes shared and passed around for generations. It is moments like this where the sound of laughter bouncing off the walls and excited voices ringing throughout the room make me most thankful for what I have and who I am.
"As you create a home, don't get distracted with a lot of things that have no meaning for you or your family. Don't dwell on your failures, but think about your successes. Have joy in your home. Have joy in your children. Have joy in your husband. Be grateful for the journey." - Marjorie Pay Hinkley
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I don't think our kids know what an apron is.
The principal use of Grandma's apron was to protect the dress underneath, because she only had a few, it was easier to wash aprons than dresses and they used less material, but along with that, it served as a potholder for removing hot pans from the oven.
It was wonderful for drying children's tears, and on occasion was even used for cleaning out dirty ears.
From the chicken coop, the apron was used for carrying eggs, fussy chicks, and sometimes half-hatched eggs to be finished in the warming oven.
When company came, those aprons were ideal hiding places for shy kids.
And when the weather was cold, grandma wrapped it around her arms.
Those big old aprons wiped many a perspiring brow, bent over the hot wood stove.
Chips and kindling wood were brought into the kitchen in that apron.
From the garden, it carried all sorts of vegetables. After the peas had been shelled, it carried out the hulls.
In the fall, the apron was used to bring in apples that had fallen from the trees.
When unexpected company drove up the road, it was surprising how much furniture that old apron could dust in a matter of seconds.
When dinner was ready, Grandma walked out onto the porch, waved her apron, and the men knew it was time to come in from the fields to dinner.
It will be along time before someone invents something that will replace that 'old-time apron' that served so many purposes.
In an authentic Chinese meal, the last course is soup because it allows the roast duck entree to "swim" toward digestion.
When a source of Vitamin C (orange, lemon, grapefruit, strawberry, tomato, potato, etc.) is eaten with meat or cooked dry beans, the body makes better use of the iron in the protein food.
Within 2 hours of standing in daylight, milk loses between half and two-thirds of its vitamin B content
In the United States, a pound of potato chips costs two hundred times more than a pound of potatoes.
The largest living organism ever found is a honey mushroom, Armillaria ostoyae. It covers 3.4 square miles of land in the Blue Mountains of eastern Oregon, and it's still growing.
The dye used to stamp the grade on meat is edible. It's made from grape skins.
The colour of a chilli is no indication of its spiciness, but size usually is - the smaller the pepper, the hotter it is.
Lemons contain more sugar than strawberries.
Eating an apple will wake you up better and give you more energy than caffine will.
Each American eats approximately 22 pounds of tomatoes yearly. Over ½ of the tomato consumption is in the form of catsup and tomato sauce.
We are eating 900% more broccoli than we did 20 years ago . . .In 1970, consumption of broccoli was only a half a pound per person. Today, the average person in the United States eats four and one half pounds a year.
Pumpkins are fruits, not vegetables and were once recommended for removing freckles and curing snake bites! Also In early colonial times, pumpkins were used as an ingredient for the crust of pies, not the filling.
Pasta made its way to the New World through the English who found it while traveling through Italy. The English made pasta by cooking it for about a half an hour and then smothering it with cream sauce and cheese. This was the beginning of Macaroni and Cheese!
Frankfurter sausages were first created in China
In total there have been 37 different kinds of animals in animal crackers since 1902. The current crackers are tiger, cougar, camel, rhinoceros, kangaroo, hippopotamus, bison, lion, hyena, zebra, elephant, sheep, bear, gorilla, monkey, seal and giraffe.
Bananas are about 99.5% fat free and the inside of a banana is a berry.
The first strawberries were discovered in Virginia.
Apples are a member of the rose family and there are 7,500 apple varieties grown in the world.
There are about 600 kernels on each ear of corn and a cob of corn ALWAYS has an even number of rows on it. Each tassel on a corn plant releases as many as 5 million grains of pollen.
The average person in the United States eats 140 pounds of potatoes every year. Bet you didn't realize that the potato was the first vegetable to be grown in space!
The Average Person Eats Almost 1500 Pounds Of Food A Year!
It has been traditional to serve fish with a slice of lemon since the Middle Ages, when people believed that the fruit's juice would dissolve any bones accidentally swallowed
Bakers used to be fined if their loaves were under weight, so they used to add an extra loaf to every dozen, just in case -- hence, the expression "baker's dozen"
A portion of the water you drink has already been drunk by someone else, maybe several times over
There are about 100,000 bacteria in one litre of drinking water
Peanuts are used in the manufacture of dynamite
In France, people eat approximately 500,000,000 snails each year
Did you know that cream is lighter than milk and that it takes about 10 lbs of milk to make 1 lb of cheese. Also straight from the cow, the temperature of cow's milk is about 97 degrees Fahrenheit.
Your more likely to be hungry if you are cold.
A messy kitchen is a happy kitchen and this kitchen is delirious!
Countless numbers of people have eaten in this kitchen and went on to live perfectly normal lives!
There is only one difference between a long life and a good dinner... that in the dinner, the sweets don't last. - Robert Louis Stevenson