Focaccia with Caramelized Onions, Pear and Blue Cheese
Recipe by Jill Giacomini Basch
- 1 cup warm water
- 1 package active dry yeast
- 1/2 teaspoon honey
- 2 1/2 cups all-purpose flour
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- 1 teaspoon kosher salt
- 1 large onion, thinly sliced
- 1 teaspoon light brown sugar
- 1 large Bosc pear, cored and sliced
- 1/2 cup crumbled blue cheese
- In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.
2. Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
4. Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.
As much fun as this was, it really didn't take that long so I still had loads of cooking time on my hands. Let's see what to do? I know dessert! There's always chocolate of some sort in the house so I'm sure I can come up with something. I pulled out my old trusty "Joy of Cooking" which I've probably had for 35 years. I haven't referred to it for a long time but had looked at it recently for something and while leafing through it realized how complete and intelligible it is; I probably learned to cook from this book more than any other
I made chocolate cornstarch pudding
Easy, old fashioned and just plain yummy
The snow has let up by now and just left us with a beautiful winter wonderland
1/2 lb. bacon, diced.
1 garlic clove, minced
4 Tablespoons extra virgin olive oil
2 medium onions, finely chopped
2 celery stalks, finely chopped
2 carrots, peeled and chopped
1/2 cup Italian parsley, chopped
2 bay leaves
2 tablespoons of dried rosemary
1 teaspoon dried basil
1 teaspoon dried thyme
4 cups chicken broth
2 cans (15 oz.) cannelloni beans
6 oz. dried pasta (can be penne, small sea shells, farfalle, orrichetti, just not long)
Salt & pepper to taste
Grated parmesan or romano cheese
In a large soup pot brown diced bacon over medium heat. Add onions; cook a few minutes, then add carrots and celery. Cook until tender, about 5 minutes. Add 2 tablespoons of olive oil, then add garlic and cook for about 3 minutes. Add herbs and one cup of chicken broth, stir well and cook for about 2 minutes. Add the rest of the chicken stock and bring to a boil. Add the pasta and cook until al dente, about five minutes. Add the beans, bring to a boil, season with salt & pepper, stir in remaining oil. Serve, passing cheese at the table.