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madbakerBut for the rest of us, this was yummy.
Focaccia with Onion Jam, Blue Cheese, and Walnuts
This is going to sound more complicated than it really is. Especially if you make the Onion Jam ahead of time.
Onion Jam
2 T olive oil
1 t chopped oregano
1/2 cup white wine
1.5 lbs onions, peeled and sliced 1/4 inch thick
salt and pepper to taste
dash vinegar or lemon juice
Heat oil in a gigantic cast-iron pot. Add onions and oregano, stir, cover. Cook 5 minutes and reduce heat to low. Add dash of salt. Cook covered for 20 to 25 minutes, add wine, toss and cover. Cook for 60 minutes, stirring every 20 minutes. Then uncover, stir frequently, add vinegar. Cook until thick. Makes about 3/4 pint.
Focaccia
Approx 2 cups wheat flour and 3-4 cups white flour
2 t salt
1 packet yeast
2.5 cups warm water
1/4 cup truffle oil (or olive oil)
1.5 cups onion jam
4 oz crumbled Gorgonzola or other blue cheese
1 cup chopped walnuts
Whisk the yeast into the water and let sit for 5 minutes. Whisk in salt, then flour until it is incorporated and the dough becomes a wet ball (about 3 minutes). Let rest 5 minutes. Add olive oil and work dough for another 3-4 minutes. The dough should be sticky but not like a batter; it should have structure. If not, mix in spoonfuls of flour until it does. Form dough into a ball and place in an oiled bowl, covered with plastic wrap, for 2-3 hours until doubled.
Line a 12x17 inch sheet pan with parchment and drizzle with 2 T olive oil. Gently scrape dough into the pan. Drizzle 1/4 cup olive oil over the surface of the dough. Press down, using only your fingertips to creat dimples. When the dough stops spreading and is springing back to the center of the pan, stop and let it rest for 15 minutes, then continue. Let rise for 1 hour or it fills the pan. Meanwhile, heat the oven to 500 degrees. (You want it heating for at least 1 hour.)
Gently spread onion jam evenly on the dough's surface. Distribute blue cheese and walnuts. Lower oven to 450 and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes longer, until the dough is golden. Remove and transfer gently to a cooling rack; drizzle any pan oil over the top. Let cool 20 minutes and serve.
Comments: yum. If I'd been smart I would have brought the leftovers to rehearsal, but this way we do get to finish it. I'll have to try some variations on this recipe - it worked very well. This would make an excellent party nibble, too.
Focaccia with Onion Jam, Blue Cheese, and Walnuts
This is going to sound more complicated than it really is. Especially if you make the Onion Jam ahead of time.
Onion Jam
2 T olive oil
1 t chopped oregano
1/2 cup white wine
1.5 lbs onions, peeled and sliced 1/4 inch thick
salt and pepper to taste
dash vinegar or lemon juice
Heat oil in a gigantic cast-iron pot. Add onions and oregano, stir, cover. Cook 5 minutes and reduce heat to low. Add dash of salt. Cook covered for 20 to 25 minutes, add wine, toss and cover. Cook for 60 minutes, stirring every 20 minutes. Then uncover, stir frequently, add vinegar. Cook until thick. Makes about 3/4 pint.
Focaccia
Approx 2 cups wheat flour and 3-4 cups white flour
2 t salt
1 packet yeast
2.5 cups warm water
1/4 cup truffle oil (or olive oil)
1.5 cups onion jam
4 oz crumbled Gorgonzola or other blue cheese
1 cup chopped walnuts
Whisk the yeast into the water and let sit for 5 minutes. Whisk in salt, then flour until it is incorporated and the dough becomes a wet ball (about 3 minutes). Let rest 5 minutes. Add olive oil and work dough for another 3-4 minutes. The dough should be sticky but not like a batter; it should have structure. If not, mix in spoonfuls of flour until it does. Form dough into a ball and place in an oiled bowl, covered with plastic wrap, for 2-3 hours until doubled.
Line a 12x17 inch sheet pan with parchment and drizzle with 2 T olive oil. Gently scrape dough into the pan. Drizzle 1/4 cup olive oil over the surface of the dough. Press down, using only your fingertips to creat dimples. When the dough stops spreading and is springing back to the center of the pan, stop and let it rest for 15 minutes, then continue. Let rise for 1 hour or it fills the pan. Meanwhile, heat the oven to 500 degrees. (You want it heating for at least 1 hour.)
Gently spread onion jam evenly on the dough's surface. Distribute blue cheese and walnuts. Lower oven to 450 and bake for 20 minutes. Rotate pan 180 degrees and bake for 20 to 25 minutes longer, until the dough is golden. Remove and transfer gently to a cooling rack; drizzle any pan oil over the top. Let cool 20 minutes and serve.
Comments: yum. If I'd been smart I would have brought the leftovers to rehearsal, but this way we do get to finish it. I'll have to try some variations on this recipe - it worked very well. This would make an excellent party nibble, too.
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Ohhh yummy!
Date: 2004-12-21 11:29 am (UTC)For that matter no 'diet' does.. it's all about portion control and exercise (*lifestyle*), but everyone wants the quick fixes.
Re: Ohhh yummy!
Date: 2004-12-21 11:30 am (UTC)I am CRAZY about onion jam and would have LOTS of uses for it.
Re: Ohhh yummy!
Date: 2004-12-21 12:17 pm (UTC)Re: Ohhh yummy!
Date: 2004-12-21 05:19 pm (UTC)Layered between a butter and cream cheese combo for a spread. *YUM! YUM!*
In a sandwich with brie and thin sliced french or spanish style parrano ham *YUM! YUM! YUM!*
Etc...
Re: Ohhh yummy!
Date: 2004-12-21 01:47 pm (UTC)Re: Ohhh yummy!
Date: 2004-12-21 05:16 pm (UTC)Re: Ohhh yummy!
Date: 2004-12-21 05:40 pm (UTC)