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Meyer Lemon Focaccia January 29, 2013

Filed under: Charleston,Herbs,Photos,Recipes — Devany @ 6:11 pm
Tags: , , , , ,
baked

It is Meyer Lemon season. I have been in love with Meyer Lemons since I was a little girl. My great grandmother had an ever bearing Meyer. Coming from a citrus family has advantages. I wonder how that 60+ year old tree in Glendora, California  is doing now. I do lots with the lemons on my tree and those I buy to supplement my habit. Here is what I did with some of them yesterday.

Meyer Lemon Focaccia

Ingredients:

Makes 1 focaccia.

  • 1 package (1/4 ounce) instant yeast or 2 1/2 teaspoons if you use bulk
  • 5 cups all-purpose flour, preferably organic
  • 2 1/2 teaspoons sea salt
  • Olive oil, for bowl and baking sheet
  • 1/2 cup mozzarella or pecorino toscano thinly shredded
  • 2 lemons, very thinly sliced crosswise
  • about a tablespoon of fresh rosemary
  • 1-2 meyer lemons sliced thinly and seeded
  • Parmigiano Reggiano cheese to grate over the top
  • 1/4 teaspoon crushed red pepper (more if you like a kick)
  • thinly sliced sweet onion

3-4 tablespoons extra-virgin olive oil (I use smoked)

*Note: It is best to use very fresh lemons for this, as older lemons rinds become difficult to chew.

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Method:

  1. In a large bowl, or in a bowl of a stand mixer, combine yeast and 2 1/2 cups flour with 2 cups water; whisk to combine. Let stand 15 minutes.
  2. Add remaining 2 1/2 cups flour and salt; mix until well combined. Change to the dough hook if using a stand mixer. If using the mixer, knead with the mixer. If doing by hand, turn dough out onto a lightly floured work surface; knead until wet and tacky, but not sticky, 8 to 10 minutes. Transfer to a well-oiled bowl and cover with plastic wrap. Let stand until doubled in size, 3 1/2 to 4 hours.
    rusung
  3. Scatter semolina on a large rimmed baking sheet and press dough evenly into baking sheet. Let rise until puffy, about 1 hour.
  4. Preheat oven to 500 degrees.
  5. “Dimple the dough with your fingers  Drizzle some olive oil on the dough. Cover dough lightly with Pecorino or Mozzarella  and lemon slices, then sprinkle with rosemary and pepper; drizzle with more extra-virgin olive oil. Gate a little Parm over the top.
    dimplesoiled
  6. Transfer to oven and bake for 15 minutes. Rotate baking sheet, and continue baking until lemons and crust are golden brown, about 15 minutes more.
    ready to bake
  7. Remove bread from baking sheet and transfer to a wire rack to cool at least 10 minutes before serving.
    baked 2
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Roasted Tomato & Fresh Mozzarella Ravioli January 28, 2013

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Wonderfully easy and fresh Ravioli! So easy 40 minutes from oven to table. You can also roast the tomatoes ahead of time and make this even faster. This is perfect for a tiny kitchen, you use wonton wrappers for the ravioli!

The tomatoes are mostly small grape tomatoes, but I tossed in a few others too. The ravioli dough is actually won ton wrappers. I cannot find my ravioli cutters after the move, so I used a biscuit cutter. This recipe serves 2, but you could easily double it.

Ingredients:

  • 1# of ripe cherry or grape tomatoes
  • Olive oil
  • Vik’s Garlic Fix (or fresh garlic minced with a sprinkling of Kosher salt)
  • finely chopped Italian Parsley, Basil and rosemary (about 3 tablespoons total)
  • 8 nice leaves of Italian Parsley and Basil for the raviolis
  • 8 small balls of fresh mozzarella
  • 1 package of wonton wrappers
  • 1 cup of dry vermouth (or chicken stock)
  • Reggiano Parmesan for grating
  • Additional seasoning to taste for the sauce, smoked salt, Vik’s Garlic Fix, coarse black pepper & crushed red pepper.

Cut the tomatoes in half. Place on a cooking sheet with rim. Drizzle with olive oil, Vik’s Garlic Fix, a spring of rosemary leaves and black pepper.

Roast at 350 for 30 minutes

Remove and cool slightly

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On a floured counter, lay out 8 wonton wrappers and place one parsley leaf, one basil leaf, one tomato half and one ball of mozzarella ball on each. On 8 other wonton wrappers, brush the egg wash and then place on top of the “loaded” wrappers. Seal carefully and then cut with a ravioli cutter or leave square. Place these on a cookie sheet lined with wax paper and allow to dry a bit. 10 minutes is optional, but 5 is fine.

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While the ravioli is drying, put remaining tomatoes and juices in a saute pan and simmer with the vermouth and additional basil, parsley and rosemary. Season to taste.

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In a pot of boiling water, cook the ravioli for 3-4 minutes in small batches. Use a slotted spoon to plate and cover with sauce and top with cheese.

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Eggplant Rollatini May 22, 2010

Involtini di Melanzane con Salsiccia e Mozzarella

Involtini di Melanzane con Salsiccia e Mozzarella to be exact! I had two big eggplants, some spicy homemade Italian sausages and lots of great herbs and tomatoes. I sent a note to my friend and fellow blogger Peter Francis Battaglia (whom I also call Saint Peter sometimes) asking him if he had a good rollatini recipe that did not require ricotta. He sent me one via messages on Facebook and I made it last night. I even had some for breakfast. I served it on spaghetti that was simply tossed with butter, EVOO and some garlic. Here is the recipe pretty much as he sent it to me. I added just a couple of things in the mix.  This is a recipe that can be made *creatively* and you can easily increase the amounts if you want to. I had a little extra filling left, so I just stuffed it in around the rollatini before baking. FYI: I used 1 # of spicy sausage, removed from casings, 2 large eggplants and about 4-5 fresh ripe tomatoes. This takes a couple of hours to make, but it is not difficult and it is delicious, even better the next day and the day after! Well worth the time!

Saint Peter’s Eggplant and Italian Sausage

Rotalini Involtini di Melanzane con Salsiccia e Mozzarella

Slice the eggplants longwise, and thin..make a francaise batter (2 eggs, 1/8 cup grated romano, fresh chopped parsley, fresh ground pepper), dredge the cutlets in seasoned flour, then the egg, then into 1/2 ” of medium hot olive oil, about 3 minutes per side..drain on paper towels or rack.

Breading and Egg/cheese Wash

Cutlets Frying in Olive Oil

Cutlets Ready to be Rolled

Saute the sausage in some olive oil, when almost done, add 1 onion finely chopped, a minute later, add 1 minced clove of garlic, cook for a bit, then add 2 tbs. of wine, let this cook for 3 minutes..let it cool..add 1/2 cup small diced mozzarella, some chopped basil and parsley, 1/2 tsp. capers, 1 tbs. breadcrumbs, and 3 tbs. romano cheese, mix well.

Sausage Cooling

Tomate

Sauce

Ready to Roll

Hold the cutlet in your hand and add a nice scoop to each of the cutlets. roll the cutlet around them and secure with toothpicks. Make a sauce with chopped tomato, olive oil, diced onion, fresh parsley, some fennel seeds, salt, pepper…When it has cooked for 20 minutes…check for seasoning…Add a few basil leaves…in a pan, add some oil and sauce to the bottom, arrange the rolletini, pour the remaining sauce over, and cover with foil, bake in 350 for 25 minutes, uncover, add some chopped mozzarella and grated cheese, bake another 8 minutes uncovered till cheese is bubbly…

Before the Sauce

Baked and Cooling

Dig In!

 

 
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