Back in Business: Crusty Rosemary-Olive Peasant-Style Pot Bread

Alright, so I realize that I have slacked on posting...life has been chaotic for our family. Between doing a half marathon, my husband's crazy schedule, the holidays, flus & colds, extensive travel, house repairs, managing a toddler, and general busy-ness of everyday life, my little blog has suffered. Everyone is busy, I know! But after I made this bread, yesterday, I was motivated to post again. It was that good. Especially if you're into rustic food. This bread would be amazing with the hearty soups of this season, along stews, and as a sandwich bread. I'd even use it as the foundation of a broiled caprese toast (think pesto, fresh mozzarella, vine-ripe tomatoes).

If you have seen any of my other posts, you will see that I am insanely into this nice woman named Nancy Baggett and her fabulous bread cookbook, Kneadlessly Simple. By the way, the book has gone down in price on Amazon. And how can you not want to make something from someone that emails you back every time you email her with a question?! Anyway, I was so excited about this bread because it reminds me of the fantastic Italian bread served at Maggiano's Corner Bakery (in Chicago area). I usually get the tuna salad on this kind of olive bread and never imagined I could make something like it at home! And so easily!

The bread is very easy to make--you just have to patiently wait and go about living your life--which shouldn't be hard considering the holidays are around the corner...right? However, I will confess that while in a hurry, I misread the directions after the second rise, and let the bread rise on the counter instead of the fridge overnight. Imagine my surprise to see that the bread STILL turned out amazingly well--I'm not saying I recommend doing what I did, just that it was surprising to see that the dough continued to rise, air pockets were visible, the crust was intact, and it tasted wonderful with a piece of hard goat cheese and a crisp apple. YUM! Enjoy!

Make the basic white version if it's your first time making a bread, or add in the kalamata olives and fresh rosemary like I did (I brought in my outdoor plant and somehow it's surviving inside!)--you will be very surprised that you can make a bread with the same quality of that at your local European bakery.

NOTE: The crust softens if you store the bread in plastic wrap or plastic bags.

From the author, Nancy Baggett:

Pot boules — round, peasant-style breads that are simply popped into a sturdy, lidded pot and baked — are about the easiest loaves possible, but among the most gratifying. They puff up well, brown beautifully and always come out crusty, due to the moisture trapped inside the pot during the first few minutes in the oven. (In fact, the pot actually serves as a minioven.) As a bonus, the loaves need no hand shaping because the dough just conforms to the container shape as it expands.

Like the basic black dress, this basic white loaf is always appropriate and in favor. The interplay of light mild crumb, crunchy golden crust and deep, sweet yeast taste and aroma (coaxed out by long, slow rising) is downright amazing. In fact, eating this bread is a far more complex and exciting sensory experience than one might expect from the simple ingredients.

Should you ever want a change of pace from the basic loaf, it's an easy matter to add a few accents for a rather different effect. See the rosemary-black olive variation at the end of the recipe.

CRUSTY WHITE PEASANT-STYLE POT BREAD-with Rosemary-Olive Variation 

Makes 1 large loaf, 12 to 14 slices.

• 4 cups (20 ounces) unbleached all-purpose white flour or white bread flour, plus more as needed (I used 3 cups white flour + 1 cup whole wheat flour + ~1 Tbsp. Vital wheat gluten)
• 1 teaspoon granulated sugar
• 2 teaspoons table salt
• 3/4 teaspoon instant, fast-rising or bread-machine yeast
• 2 cups ice water, plus more if needed
• Corn oil, canola oil or other flavorless vegetable oil or oil spray for coating dough (I used olive oil for the Rosemary-Olive version I made)

First Rise: In a large bowl, thoroughly stir together the flour, sugar, salt and yeast. Vigorously stir the water into the bowl, scraping down the sides and mixing until the ingredients are thoroughly blended. If the mixture is too dry to incorporate all the flour, stir in more water, a bit at a time, just enough to blend the ingredients. 

Don't over-moisten; the dough should be very stiff. If necessary, stir in enough more flour to yield a hard-to-stir dough. Brush or spray the top with oil. Cover the bowl with plastic wrap. If desired, for best flavor or for convenience, you can refrigerate the dough for three to 10 hours. Then let rise at cool room temperature for 18 to 24 hours. If convenient, vigorously stir the dough once about halfway through the rise.

Second Rise: Using an oiled rubber spatula, gently lift and fold the dough in toward the center, all the way around, until mostly deflated; don't stir. Brush or spray the surface with oil. Re-cover the bowl with plastic wrap that has been coated with nonstick spray. Let rise using any of these methods: for a 1 1/2- to 2 1/2-hour regular rise, let stand at warm room temperature; for a 1- to 2-hour accelerated rise, let stand in a turned-off microwave along with 1 cup of boiling-hot water; or for an extended rise, refrigerate, covered, for 4 to 24 hours, then set out at room temperature. Continue the rise until the dough doubles from the deflated size; remove the plastic if the dough nears it.

Baking Preliminaries: 20 minutes before baking time, put a rack in the lower third of the oven; preheat to 450 degrees. Heat a 3 1/2- to 4-quart (or larger) heavy metal pot or Dutch oven in the oven until sizzling hot (test with a few drops of water), then remove it, using heavy mitts. Taking care not to deflate the dough (or burn yourself), loosen it from the bowl sides with an oiled rubber spatula and gently invert it into the pot. Don't worry if it's lopsided and ragged-looking; it will even out during baking. Generously spritz or brush the top with water. Immediately top with the lid. Shake the pot back and forth to center the dough.

Baking: Bake on the lower rack for 55 minutes. Remove the lid. Reduce the heat to 425 degrees. Bake for 15 to 20 minutes longer, or until the top is well browned and a skewer inserted in the thickest part comes out with just a few crumbs on the tip (or until center registers 209 to 212 degrees on an instant-read thermometer). When it seems done, bake 5 minutes longer to ensure the center is baked through. Cool in the pan on a wire rack for 10 to 15 minutes. Remove the loaf to the rack and cool thoroughly.

VARIATION: Crusty Rosemary And Olive Pot Bread — Stir 1 cup pitted, coarsely chopped kalamata olives (well drained) and 3 tablespoons finely chopped fresh (not dried) rosemary needles (discard the stems) into the dough along with the water. Proceed exactly as directed in the original recipe.

Serving And Storing: Cut or tear the loaf into portions; it tastes good warm but will cut much better when cool. Cool completely before storing. To maintain the crisp crust, store draped with a clean tea towel or in a heavy paper bag. Or store airtight in a plastic bag or wrapped in foil: The crust will soften, but can be crisped by heating the loaf, uncovered, in a 400 degree oven for a few minutes. The bread will keep at room temperature for three days, and may be frozen, airtight, for up to two months.

Blue Moon Inn Spread

I had never heard of the Blue Moon Inn in Montgomery, Alabama, but 'pinned' this recipe online. Apparently, this inn has since closed, but their recipes live on--they have a Junior League style cookbook. I've seen this dip/spread also called Famous Blue Moon Inn Pimento Cheese.

When we were in Knoxville a few weekends ago, my mother in law graciously let me play in the kitchen while she watched my daughter and I got to try some new recipes. Here are some pictures that remind me of how much I miss East TN....no matter how many things I have found to enjoy in West TN, there is quite nothing like the feel of God's country--and East TN is God's country (of course many would object and that's totally ok! haha). The fields, the farm stands with mums, the little churches, the farms, the mountains, the century old homes with wrap-around porches, the wild walnuts, the openness...

This dip was one of my trials in the kitchen and we really liked it. It was delicious with pita chips and I think it would be delicious to have as a grilled cheese filling too. We had it on sandwiches with soup one night after we got home. Really good basic dip/spread recipe.

BLUE MOON INN CHEESE SPREAD (OR DIP)

Adapted from Southern Living

Yield: 8 Servings

• 1/2 cup pecans
• 3/4 cup mayonnaise 
• 1/2 cup pimiento-stuffed Spanish olives, chopped
• 1/3 cup bottled chili sauce*
• 1 teaspoon Worcestershire sauce
• 1 (10-oz.) block sharp Cheddar cheese, finely shredded

Garnish: 

• Sliced pimiento-stuffed Spanish olives
• Assorted vegetables and crackers

Preheat oven to 350°. 
Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant. Cool 5 minutes; finely chop pecans. (I actually used chopped pecans and baked them a minute or two less)
Stir together mayonnaise and next 3 ingredients until well blended. Stir in cheese and pecans. Garnish, if desired. 
Serve with vegetables and crackers. (I think serving it with a sweet vegetable like red bell pepper strips would be super ideal!)

*We did not have chili sauce and used salsa instead--seemed wonderful with it too!

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Balsamic Chicken with 3 Grain Risotto & Summer Squash Medley

I'm almost hesitant to say this in case someone has problems with this recipe, but my husband told me this was one of my best chicken dishes so far. And I had to agree that it was good. While digging for some olive oil in my pantry, I spotted the balsamic vinegar and threw it over the simmering chicken, while crossing my fingers. It ended up being delicious. You can have dinner ready in about 30 minutes with frozen chicken--you can make the sides simultaneously. I think the chicken may take a little less time if you use defrosted chicken instead of frozen.

We had the chicken with a summer squash saute and a Trader Joe's 3-Grain Blend Risotto (about $2.29) that I doctored up. If you are near a TJ's--try this! My aunt introduced me to it and I'm sold! You can cook this risotto in a separate pot on another burner next to the chicken.

Why I love this Trader Joe's 3 Grains Blend risotto:

1) It's healthier than white rice
2) It is creamy like risotto
3) It takes about half the time to cook
4) No continual stirring over the stove as with traditional risotto.

If you don't have a TJ's near you, try a multigrain pilaf from any grocery store. Or any starch you prefer.

BALSAMIC CHICKEN WITH SUMMER SQUASH MEDLEY

Serves 4-6 (depending on the thickness of your chicken breasts)

• 2 Tbsp. olive oil
• 4-6 chicken breasts (I use 5 big frozen chicken breasts)
• 1 cup chicken broth
• 1/2 cup white wine
• 4 cloves garlic, chopped
• Scant 1/4 (or less) cup balsamic vinegar
• Salt & pepper, to taste (I tried a chardonnay scented coarse salt once & was bowled over)

Place all ingredients in a large (non-stick) skillet or frying/saute pan. Bring to a low boil and continue to cook for about 10 minutes. Flip the chicken and reduce heat to medium low. Continue to cook until most of the liquid evaporates and the chicken is cooked through (skim off any fat). This took about another 20 minutes for me with frozen chicken breasts. The chicken will be caramelized and brown when ready.

Cover to keep warm until ready to serve.


3-Grain Blend Risotto with Olives & Tomato

Serves 4-6 (with leftovers)

• 1 Tbsp. olive oil
• 1 onion, minced
• 1 tomato, diced
• ~1/3 cup sliced pimento-stuffed green olives
• 1/4 tsp. dried parsley
• Salt & pepper, to taste
• 1 cup Trader Joe's 3-Grain Blend (rice, barley, spelt)
• 2.5 cups of water or chicken broth (I used water)

Saute onion for a minute or two in olive oil. Add water and bring to a boil. Then add all the remaining ingredients and stir until combined. Cook according to package directions--about 16 minutes or until liquid has evaporated.

Serve the risotto with the chicken. (We had leftovers of the risotto.)


Summer Squash Medley

Serves 4 as a side dish (may have leftovers)

• 1 Tbsp. olive oil
• 1/2 onion or a couple shallots, diced
• 1 zucchini, sliced in ~1/3 inch rounds
• 1 yellow summer squash,  sliced in ~1/3 inch rounds
• 1 tomato, diced
• 1 clove minced garlic
• Salt & pepper, to taste.

Saute onion in olive oil until it is almost translucent. Add the rest of the ingredients and continue to saute until the zucchini is cooked through (only takes a few minutes--we like ours fork-tender).

 

 

To serve: Plate the chicken with the risotto and summer squash medley. Top with some freshly grated Parmesan cheese and/or chopped fresh basil.

New Wave Bruschetta

Yes, I made that name up. If you've never had raw zucchini, you're missing out--it has amazing texture and a very mild flavor that can be enhanced with whatever seasoning or oils you use. I love to toss it in salads.
This recipe came about on a whim when I ran out of time to bring a snack to Bible study. Now I want to make it again. It was a fun variation on the traditional bruschetta. And a great way to use up zucchini if you have a bumper crop. The bruschetta is crispy, creamy and has a fresh flavor--ideal for summer entertaining.

NEW WAVE BRUSCHETTA

Serves 6-8 as an appetizer

• 1 large multigrain baguette, sliced into ~1/4 inch slices
• Olive oil cooking spray (or some regular olive oil and a pastry brush)
• 1 (8 oz.) pkg of reduced fat cream cheese, softened
• 2 Tbsp. reduced fat sour cream or fat-free Greek yogurt
• 1 medium garlic clove, minced
• 1 small handful of basil, chopped
• Salt & pepper, to taste
• 1 medium zucchini, washed well, dried and diced small
• 2 tomatoes, rinsed, dried and diced--drained in colander if possible (I like the vine ripened variety)
• 1/3 cup Kalamata olives, sliced or chopped (yes, you may use Spanish ones if you don't like this variety)
• 1/4-1/3 cup freshly grated Parmesan cheese
• 1-2 Tbsp. lemon juice (I used half a lemon)
• 1-2 Tbsp. extra virgin olive oil

Preheat oven to 450 degrees.

Place the bread slices on a cooking sheet. I sprayed each bread slice with a little bit of olive oil spray--if you don't have olive oil spray, coat each slice with olive oil with a pastry brush.  Toast the bread slices in the top rack in your oven--this may require you to do the little slices in a couple batches depending on the size of your oven.

Toast for approximately 5-6 minutes, until the bread just begins to turn golden brown. Let cool.

In the bowl of a small food processor, mix the sour cream or yogurt with the cream cheese, minced garlic, and basil. Season with salt and pepper and process until smooth. If you don't have a food processor or are in a hurry, go ahead and mix it by hand (I just wanted the basil fully incorporated). Set cream cheese mixture aside.

In a medium bowl, mix the zucchini, tomatoes, olives, Parmesan cheese, olive oil, and lemon juice. Season with salt and pepper and taste--adjust seasonings if necesssary. Stir gently.

JUST prior to serving, spread a little bit of the cream cheese mixture on each bread slice. Scoop some of the tomato-zucchini-olive mixture on top of the cream cheese. Serve the toasts immediately.

Super Duper Stromboli

What's for dinner? Well, if you're pizza lovers like ourselves, you will LOVE this easy stromboli recipe. A stromboli is a usually a baked turnover filled with vegetables or meat. It's also a small island (Strombuli) in the Tyrrhenian Sea, off the north coast of Sicily, containing one of the three active volcanoes in Italy.

I will admit that stromboli recipes call for pizza dough--but I read that bread dough can work too. However, you can buy pizza dough! This is such an adaptable recipe, you can add or replace any of the filling ingredients with your favorite pizza toppings. It's a lot less greasy than pizza and makes a great dinner when served with marinara sauce for dipping and with a salad.

Also, I imagine that you could prepare it the day or night before (up to the step of brushing it with egg) and wrap it in plastic wrap. When you come home, you can just pop it in the oven. I'm even thinking about trying to freeze one of these for an easy dinner on a crazy weeknight.

SUPER DUPER STROMBOLI

• 1 (13.8 oz) can of pizza dough (Pillsbury is a good brand) OR 1 pizza dough recipe
• 1/2 lb. ground turkey or beef OR 8 oz. of Morningstar meal starters grillers crumbles OR 4-5 crumbled veggie sausage links
• 1/4 cup of pizza sauce or tomato sauce
• 1/4 onion, chopped
• 1 garlic clove, minced (optional)
• 8 oz. mushrooms, sliced
• 1/4-1/2 green bell pepper, sliced
• 1/4 cup chopped olives (green or black)
• 4 oz. (1 cup) shredded mozzarella cheese
• 1/4 tsp. Italian seasoning
• 1 egg, whisked
• 1/4 cup Parmesan cheese
• Marinara Sauce (for dipping/serving)

Other optional ingredients/options:

• A diced tomato or two (you can skip the pizza sauce if using tomato)
• Turkey pepperoni or veggie pepperoni

Heat oven to 400°F. Spray cookie sheet with nonstick cooking spray. Brown ground beef in medium skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Set aside. If using veggie meat, NO need to brown!!!!
 
Saute onions and mushrooms together until cooked through. Add bell pepper at the last minute, if preferred.
 
Unroll dough; place on sprayed cookie sheet. Starting at center, press out dough with hands to form 12x8-inch rectangle. Spread sauce over dough to within 2 inches of long sides and 1/2 inch of short sides. Place beef or veggie meat lengthwise down center, forming an approximate 3-inch-wide strip and to within 1/2 inch of short sides. Top with cheese, vegetables, olives, and Italian seasoning.

Fold long sides of dough over filling; press edges to seal. Then flip over (use another pan underneath & turn over). Brush the stromboli with egg and sprinkle the Parmesan cheese on top.

Bake at 400°F. for 15 to 20 minutes or until crust is golden brown.

Slice and serve with warmed marinara sauce for dipping.

Serves about 4-6 people. It's absolutely delicious! (Sorry for the bad pictures--it was night again!)

A Hungry's Woman's Snack: Italian Nachos

If Italians made nachos, this is what I imagine they would be like...

It was created from hunger. And it was AWESOME. By accident. Sometimes, like myself, you may have an impulsive buy on something random like...Italian toasts (aka Panetini). And then halfway through the bag, you start to wonder what else you can do with them.

Feel free to add other ingredients--sausage or veggie sausage would be delicious on these too. And if you don't have fresh mozzarella, regular shredded mozzarella.

But, once again...I have no measurements for this recipe. If you are so regimented that you cannot cook without precise measurements, you are wasting your time on this blog--because I am not a regimented person. You'll have to use your judgement and put more or less of what you like and don't like into this 'creation' (for lack of a better term). Somehow, I feel like I might have insulted the Italians with this creation. Sorry.

ITALIAN NACHOS

Italian toasts or panetini (Nonni brand is very good)

Bruschetta topping (or a homemade concoction of diced tomatoes, dried basil, garlic salt, and olive oil)

Red onion, chopped

Mushrooms, chopped and sauteed

Basil pesto

Kalamata olives, chopped

Fresh (Buffalo) mozzarella, roughly chopped

Parmesan cheese, freshly grated

Salt & pepper, to taste

Extra virgin olive oil (optional)

Layer all ingredients in a pan (I used a small non-stick sheet pan). Start with the toasts and layer all the ingredients--dropping bruschetta topping and pesto onto the ingredients and ending with cheese(s). Feel free to season and drizzle with olive oil.

Broil (on low if you can) or roast until the cheese melts and starts to slightly brown.

Makes a really good appetizer. I hope you like it.

Greek/Mediterranean Layered Dip

This is a WONDERFUL appetizer when you're looking for something fresh --or a change from the traditional 7-layer Mexican dip. You can buy hummus at any grocery store these days, or you can make your own. Here's my new favorite hummus recipe (in a previous post). I had read about something like this in a magazine years ago but I didn't have a recipe--just used whatever I had on hand, so ingredients are approximate. I think you guys will really LOVE it!

GREEK/MEDITERRANEAN LAYERED DIP

Should serve about 6-8 people

2 cups hummus

1/2-/4 cup Feta cheese, crumbled (about 4 oz.-I used a reduced-fat version)

1/4 of a red onion, minced finely (you can use more if you want)

1 heaping cup Kalamata olives, pitted and sliced

1/2 an English cucumber, diced (no need to peel)

5 oz of grape tomatoes, quartered (this is half of a 10-oz grocery store package)

1/4 cup freshly grated Parmesan cheese
1/2 tsp. dried oregano
2 Tbsp. extra virgin olive oil
Salt & pepper, to taste

To serve:
Pita chips (preferred) or bread rounds or Melba toast or crackers

Layer all ingredients through the Parmesan cheese in an 8 or 9 inch dish (round or square or rectangle--whatever you wish. I used an 8X8 glass casserole dish, but anything about that size would do). Sprinkle with oregano, drizzle with good-quality olive oil, and season with salt and pepper.

Serve chilled or at room temperature with pita chips or something hearty enough to withstand a hearty dip!

Don't Look Sideways at These Sides-Vegetable Adventures

It's often difficult to find supporting actors (your side dishes) to the leads (your meats & proteins) that don't include cheese. Not that I have an issue with cheese--in fact, this household happens to believe that cheese deserves its own food group. However, we have just gotten back from a vacation and we need a break from rich food. I'm always looking for new ways to cook vegetables.

Here are three side dishes that don't make you feel like you are eating vegetables just to meet your daily quota.


ROASTED CAULIFLOWER WITH KALAMATA OLIVES


1 head of cauliflower, rinsed well and broken up into bite-sized pieces
2 cloves garlic, minced
2 Tbsp. truffle-infused olive oil
1 Tbsp. freshly squeezed lemon juice
1/2 tsp. salt
1/8 tsp. black pepper
1/3 cup pitted Kalamata olives, quartered
1/4 chopped parsley (optional)

Preheat oven to 375 degrees. On a large baking sheet, toss the cauliflower with the garlic, olive oil, lemon juice, salt and black pepper. Spread florets evenly on the baking sheet and roast for approximately 30 minutes or until the cauliflower begins to brown, stirring halfway through.

Add olives and continue to roast for 10 more minutes, or until the cauliflower is golden and the olives begin to shrivel.

Remove from oven, sprinkle with chopped parsley (if using) and serve immediately.

Makes approximately 4 side servings.

Note: This was very good! I suspect that some chopped hazelnuts or pine nuts thrown in with the olives at the last 10 minutes of roasting would elevate this dish to even greater heights.






SPICY SQUASH RIBBONS WITH ONIONS & PEPPERS

1/3 cup diced onion (approximately)
2 medium sized yellow summer squash
1/2 red bell pepper, thinly sliced
salt, to taste
1/2 tsp. crushed red pepper


Spray a medium sized frying pan with olive oil spray. Over medium heat, saute the onion until it becomes clearer--aproximately 3-5 minutes (being careful to watch that it doesn't brown).


Using a juliene peeler (click here to see what one looks like--this is the very one I have), carefully julienne the squash--taking care not to cut yourself. You may need to discard a lot of the middle portion of the seeded part of the squash.

Add the squash and red pepper to the sauteed onions and toss gently. Add the salt and crushed red pepper. Saute for a few minutes until the red pepper has softened and the onions start to turn a bit brown. At this point, take the squash off the heat as you want it to still have a bit of give to it when bitten into.

Serve while dish is warm. Makes approximately 4 side servings.

Note: This dish turned out wonderfully sweet & spicy--very spicy. Adjust pepper to your taste if you do not care for a lot of heat in your food.

GREEK-STYLE LIMA BEANS (adapted from Gourmet Magazine)


1 (10-ounce) package frozen baby lima beans
1 cup water
2 tablespoons extra-virgin olive oil
2 tablespoons chopped fresh flat-leaf parsley
1 tablespoon minced garlic
1/2 teaspoon salt
Crushed black pepper, to taste


Cook lima beans, water, 1 tablespoons oil, 1 tablespoon parsley, garlic, and salt in a 2-quart heavy saucepan, tightly covered, over moderate heat, stirring occasionally, until beans are tender, 17 to 20 minutes.

Season with salt and pepper and transfer to a bowl.

Serve sprinkled with remaining tablespoon parsley and drizzled with remaining tablespoon oil.

(Note: I skipped the extra olive oil drizzle in the picture above. These are absolutely delicious!)

All in all, we decided to make a meal out of these three with a veggie meat roast. These side dishes are another reason I don't believe you have to eat boring as a vegetarian. Hope you all enjoy them too.