Lemon, Rosemary, and Sea Salt Focaccia (Tiddly Pom)

Today it's sunny with a high of 72°F and a 20% chance (I'm a meteorologist now, look at that!) of a single cloud floating across the horizon. It's lovely. Yet... I can't help but feel a little empty inside. I miss winter.

When I was home in Maryland over Christmas it flurried. Once. I hurriedly rushed outside to capture this mythical and magical white stuff (Tucson legend has it that this is called "snow") falling from the sky with my camera. I was only wearing a t-shirt, but I didn't care. This moment was special, and becoming increasingly rare in my new life. Being away from something, someone, someplace can make us see just how beautiful the seemingly ordinary can be, and how we shouldn't take it for granted.

 I also couldn't help but think of A.A. Milne's poem from The House at Pooh Corner:

(Tiddly Pom)

The more it goes

(Tiddly Pom)

The more it goes

(Tiddly Pom)

On snowing.

And nobody knows

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

Are growing.

The more it snows

(Tiddly Pom)

The more it goes

(Tiddly Pom)

The more it goes

(Tiddly Pom)

On snowing.

And nobody knows

(Tiddly Pom)

How cold my toes

(Tiddly Pom)

How cold my toes 

(Tiddly Pom)

Are growing.

We're not so unlike these flakes of snow: no two exactly alike; each our own shape and size, each our own unique journey from above -- Each step sounds a Tiddly Pom, each heart beats a Tiddly Pom.

This rustic, lemony, salty focaccia is perfect for a winter's day, even a pretend one. Fresh rosemary and good olive oil counter the burst of tart, citrus flavor, pleasing all of the tastes. I have a huge rosemary bush in my front yard, so every time I see a recipe with rosemary my eyes light up.

 I made some focaccia with tomatoes, too, since my roommate can't eat lemons. So, feel free to use the bread recipe as your base and flavor to your preference. I made these in four mini cheesecake pans as they were the perfect individual serving size, but you could also use two 8-inch cake pans for a larger focaccia.

Lemon, Rosemary, and Sea Salt Focaccia
adapted from Canal House Cooking, Volume No. 3: Winter & Spring

yields two 8-inch rounds or multiple mini rounds

Ingredients:
1 teaspoon active dry yeast
3/4 cup warm water
2 tablespoons extra-virgin olive oil, plus more for prepping pans and drizzling
1 3/4 cups break flour, plus more for kneading
2 teaspoons coarse sea salt
1 lemon
2 branches fresh rosemary, removed from stem and lightly chopped
freshly ground pepper

Directions:
For the dough, dissolve the yeast in 1/4 cup warm water in a medium bowl. Stir in remaining 1/2 cup water and 1 tablespoons of the olive oil.

Pulse the flour and 1 teaspoon salt together in the bowl of a food processor. Add the yeast mixture and process until a rough ball of dough forms, 1 minute. Briefly knead dough on a floured surface until smooth. Shape dough into a ball. Put 1 tablespoon of the oil into a large bowl. Roll dough around in bowl until coated with oil. Cover the bowl with plastic wrap and let the dough rise in a warm spot until it has doubled in size, about 2 hours.

Pour a thin film of oil into each of four 8-inch round cake pans. Divide the dough and put one piece into each pan. Using your fingertips, spread dough out in each pan. The dough is elastic and will resist stretching. Let it relax for 5 minutes or so after you've stretched it as far as it will go. Eventually, it will cooperate and fill the pan.

Preheat the oven to 450°F. Cover the pans with damp dishcloths and let the dough rest until it has swollen in the pans a bit, 30-60 minutes.

Uncover the pans. Sprinkle the dough with the rosemary. Using your fingertips, poke dimples into the dough in each pan, then liberally drizzle with oil so it pools in the hollows. Arrange just the thinnest rounds of lemon on top, drizzle with more oil, and sprinkle with remaining sea salt and freshly ground pepper. Bake the focaccia until golden brown, 20-30 minutes. Drizzle with more oil when you pull the focaccia from the oven. Serve cut into wedges.

Enjoy.
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Green Gazpacho and Desert Colors

It is no secret that the desert can often be an inimical and inhospitable place (see any and all posts between May and September where I'm probably complaining about the heat...). The desert takes some getting used to. The mountains are brown and the lawns are "zero-scaped" with stones. Grass is a luxury. Trees are a rarity. Plants attack. Yet, it would be a bold-faced lie to declare that the desert is devoid of life and color. 

Green cacti are highlighted all the more by complimentary red sandstone.

         

Catch a hummingbird between wing flaps, and see the varied green, blue, and purple hues in its feathers.

Even if all that surrounds is drab, the sky never disappoints.

And on that rare occasion, the most precious treasure springs forth and dances in the endless sunshine.

Ottolenghi's vegetarian cookbook Plenty is just as vibrant as these desert gems. The recipes are simple, yet incorporate a multitude of vegetables and complex flavors. Do not let the number of ingredients in this gazpacho deter you! This soup takes a mere 10 minutes to make. It is the most refreshing, yet filling and satisfying vegetarian dish I have made to date. So much so that I wanted to eat it for every meal of the day (Yes you will find a way to incorporate this into breakfast - omelette... breakfast burrito... soup for breakfast... it's fine...).

Green Gazpacho

Plenty: Vibrant Recipes from London's Ottolenghi by Yotam Ottolenghi

yields 8 servings

Ingredients:

2 celery stalks (including the leaves)
2 small green bell peppers, stemmed and seeded
1 1/4 pounds cucumbers, peeled and seeded
3 slices stale bread, crust removed (I used multigrain, and would also recommend white or wheat)
1 fresh green chile/jalapeno, seeded
4 garlic cloves
1 teaspoon sugar
1 1/2 cups walnuts, lightly toasted
6 cups baby spinach
1 cup basil leaves
2 tablespoons chopped parsley
1/4 cup sherry vinegar
1 cup olive oil, plus more for drizzling
3 tablespoons Greek yogurt
2 cups water
9 ounces ice cubes
2 teaspoons salt
Freshly cracked pepper to taste

Directions:
Roughly chop the celery, bell peppers, cucumbers, bread, chile, and garlic. Place these in a large bowl along with the sugar, walnuts, spinach, basil, parsley, vinegar, oil, yogurt, 1 1/2 cups of the water, half the ice cubes, the salt and a pinch of pepper.

Working in batches, pulse the soup in a blender or food processor until smooth, pouring each batch into a bowl and stirring to combine at the end. Add as much of the remaining 1/2 cup water, a little at a time, to get your preferred consistency.

Serve the green gazpacho immediately, ladling it into bowls and drizzling a little olive oil on top. Soup can be refrigerated in an airtight container for up to 3 days.

Enjoy.
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Baked New Potatoes with Sea Salt and Rosemary

I've had a crush on Jamie Oliver ever since he was The Naked Chef. He helps little kids eat healthy, his recipes are simple yet flavorful and flawless, and he's cute as a button. Who doesn't have a crush on Jamie Oliver? My boyfriend has a crush on Jamie Oliver. He even made me Jamie's risotto for my birthday.

I just purchased Jamie's America: Easy Twists on Great American Classics, and More & Jamie's Great Britain on amazon. I probably only cook a proper dinner about three or four nights per week. I'm confident that Jamie and I can change this to almost every night.

This recipe is classic Jamie - five simple ingredients, great flavors, and easy to make. Crunchy seasoned skin and with an inside like butter, these little guys make a great winter side dish to compliment meat or a plate of vegetables. This recipe was also an excuse for me to use my fancy little bottle of Fleur de Sel from The Meadow.

Baked New Potatoes with Sea Salt and Rosemary
Jamie Oliver

yields 4-6 servings

Ingredients:
2 pounds 3-ounce Yukon gold or other small potatoes
1 tablespoon olive oil
1 tablespoon sea salt
1/2 teaspoon freshly ground black pepper
2 sprigs of rosemary, leaves picked and bashed

Directions:
Boil a pot of water. Preheat the oven to 425 F.

Wash potatoes and parboil until almost tender.

When done, drain them, drizzle with jolive oil and roll in sea salt, freshly ground black pepper, and rosemary.

Put the potatoes in a roasting tray and cook in the oven for 25 minutes until golden, or wrap them in aluminum foil and throw them on the grill for the same amount of time.

Enjoy.
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Creamy Goat Cheese, Basil & Spinach Pesto Pasta with Sun-dried Tomatoes

Pesto pasta has become my default when I don't feel like cooking a complex meal. It's a step above pasta with sauce out of a jar? Maybe? At least I make the pesto myself, which is really arduous: put some ingredients in a food processor and press on... Whatever. It's delicious!

         

This pesto is a little lighter than your average pesto, with goat cheese instead of parmesan, spinach, and no nuts. I like to add some sun-dried tomatoes or artichokes (I admit that those come out of a jar) to add another layer of flavor. I hope you enjoy this simple yet satisfying dinner (makes a great leftover lunch, too!).

Creamy Goat Cheese, Basil & Spinach Pesto

yields about 1 cup pesto

Ingredients:
2 ounces goat cheese
1 1/2 cups basil leaves
1 1/2 cups spinach leaves
1/2 teaspoon salt
1 teaspoon freshly cracked pepper
1/4 - 1/3 cup olive oil

Directions:
Place goat cheese, basil, spinach, salt, and pepper in a food processor. Blend and slowly add olive oil until desired consistency is reached.

Smother on anything. Here I tossed the pesto with some pasta and sun-dried tomatoes.

Pesto can be stored in the fridge for up to three days. Over time the pesto will brown. It's still okay to eat, but looks rather unappetizing.
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Hummus

Hummus. You've seen it at about every potluck/dinner party these days. You've probably bought a giant tub of it before. You've probably never made it yourself though, and lucky for you, it's super simple! You just chuck a bunch of ingredients into a food processor, and voila! you have a dip that deceptively makes you feel better about your hips than ranch dressing does.

I like to garnish my hummus with a drizzle of olive oil and either paprika or some sun-dried tomatoes, and serve with some cut up pita bread (that's on the list of things to bake!). But hummus doesn't just have to be an appetizer. You can pretty much spread it on whatever you like. I like to put it in my sandwiches and wraps for lunch.

This hummus takes five minutes to make, so try it out the next time that you have a party or want to switch up the lunch routine. And most importantly, enjoy.

Hummus

yields 4 cups

Ingredients:
2 16 ounce cans garbanzo beans, drained of liquid
3 tablespoons tahini
3 cloves garlic, minced or pressed
1/4 cup water
4 tablespoons olive oil
7 tablespoons lemon juice
1 teaspoon salt

Directions:
Place all ingredients in a food processor and blend until evenly mixed and smooth (about 3 minutes).

Place in a serving bowl and top with olive oil and other garnishes (paprika, sun-dried tomatoes, parsley, pine nuts, cumin, etc.).
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