Wordless Wednesday - Pizza Bianca

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Them Bones, Them Bones, Them Rye Bones - Cheddar Rye Bones

I have been on, what seemed to be, a futile search since the 17th of January.  For this is when a bouncing bundle of puppy fur joined my immediate family and I started baking puppy treats.  Thus began afore mentioned search for a dog bone cookie cutter.  After all, it stands to rights that at some point in the course of canine baking one is going to want to make actual dog bones.  Am I right?

The point is, that my quest has been rewarded, not only with 1 dog bone cutter, but with 3 different sizes  (Small, Medium and Large) because they came as a set.  Which is great, because puppy is still growing at an alarming rate and will be in need of large bones by the end of the year. As an added bonus for my boundless patience and fortitude, they are copper as well.  Woo Hoo!

So here is a great dog bone recipe.  I realize that Rye flour is not a gluten free food, but it's measly 2% Gluten (as opposed to AP Flour which is around 10%) is overshadowed by the fact that it is blessed with a high soluble fiber content and a significant amount of Omega-3 and Omega-6 fatty acids (Hey, they are just as good for Fido as they are for you)

Cheddar Rye Bones

4 oz Extra Sharp Cheddar Cheese, shredded
1/4 cup Olive oil
1 Large Egg
1 1/2 cup Dark Rye Flour, plus more for rolling
1/2 cup Oat Flour
2 TB - 1/4 cup Water

Preheat oven to 375 degrees
In the bowl of an electric mixer, combine shredded Cheddar Cheese, Olive oil and Egg.

Beat on high speed until the mixture emulsifies. (about 5 minutes)

Add the Rye and Oat Flours.

Work the mixture until you have a sort of pea sized crumbs, just like making party dough.

Add 2 TB of water and work the dough with your hands until it comes together.

If the dough is too soft, add more water, 1 tsp at a time, until it forms a ball.

Turn out onto a Rye flour dusted surface.

Roll the dough to a 1/4 inch thickness and cut out your chosen shape.

Move the biscuits to a parchment lined baking sheet (Don't worry about crowding the pan, they will not spread of rise.)

Bake for 15-20 minutes.

Move to a wire rack as quickly as possible and allow to cool.

Mangia!!
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I realize that not everyone is interested in baking canine treats.  So in the interest of promoting healthy diets for canine chums, may I offer a suggestion?  Check out my friends' Ian and Jordan over at Retrieve Dog Bakery?  Rest assured, their mission statement says it all.... "If you wouldn’t eat it, why should your dog?"

No Nonsense Nosh with Nigella - Mushroom and Lemon Linguine Laced with Thyme

I have a secret love affair with Nigella Lawson. (I guess after that confession, it's not so secret anymore)   ;)

I just love watching her cook. I also love listening to the dulcet tones of her voice as she explains this or that. ("Blitzing" pea soup in the blender or food processor) But the thing that makes her absolutely adorable is when she is eating what she made.  (especially when she is raiding the refrigerator in her nightgown... LOL)

She always eats with such relish that one cannot help but feel the hunger pangs wishing for a big bite of whatever it was she just made. (like margarita ice cream)

I was watching her the other day and she made this delicious Mushroom and Lemon linguine dish, that required absolutely NO cooking whatsoever (other than boiling the pasta).  It sounded delicious, except for one thing.  I am normally not a warm mushroom person.  Oh, I like raw mushrooms in my salad, and I, of course, like them sautéed, puréed and even flambéed, but not really just warmed up by hot noodles.

Since it was obviously delicious, or at least she made me believe so, I decided to tweak it just a little.  Thus is was that instead of simply slicing mushrooms and dumping hot pasta over the top, I have chosen to saute the mushrooms first, in the Julia Child method.  "DON'T CROWD THE PAN" or they will simply give up their liquid and steam instead of sautéing.

Nigella's Mushroom and Lemon Linguine

8 oz Cremini Mushrooms; Sliced
1/3 cup extra-virgin olive oil, plus a little extra for sauteing the mushrooms
2 tsp Kosher salt
Small clove garlic, Grated
1 Large Lemon, zested and juiced (or 1 1/2 medium or small lemons)
4 sprigs fresh thyme; leaves stripped off; about 3/4 tsp (I highly recommend Lemon Thyme)
16 oz Linguine
About 1/2 cup freshly chopped Italian Parsley
4 TB Parmigiano-Reggiano freshly grated
Freshly ground black pepper

Select mushrooms that do not have exposed gills, this means they are getting old. (well, unless you are buying "Portobellos")

Slice the mushrooms and begin heating olive oil in a skillet set over medium heat. (or you can skip the sautéing and do this Nigella's way)

Add the mushrooms to the hot oil, not quite covering the bottom of the pan (you will have to work in batches)

Allow each side to brown lightly using a pair of tongs to turn the mushrooms over. (yes, I know this will take awhile... Nigella's way was much faster)

Move each completed batch to a small bowl.

Season with Salt, Garlic, Lemon Zest, and Thyme leaves. (I just grated the Garlic on the lemon zester)

Drizzle with strained Lemon Juice.

Chop the Parsley.

Cook the pasta according to the packet instructions and reserve 1/2 cup of the water.

Drain pasta and place in a warm bowl and pour the olive oil over then toss to coat.

Add the Mushroom mixture and toss.

Add the Parmigiano-Reggiano and toss again.

Add the Parsley and toss 1 more time.

If the sauce seems thick, add the reserved pasta water and toss again.

 Serve immediately.

I must admit that I consumed this dish with great exuberance.  Very light and refreshingly delicious.  Like Summerthyme in a bowl.  YUM!

I noticed, about half way through cooking and snapping pictures, that I had an audience.  LOL

Mangia!!
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Fun With Focaccia - Romano Stuffed Focaccia

Have you ever had one of those cravings, but your not really sure what it is that you want?  This happens to me often.  It has also been the case for the last few months.  This craving for an elusive something has been tugging at the edges of my consciousness. Extremely aggravating.

Then it suddenly, though I am still not sure why, it hit me....  I have not made any bread in over a year.  No WONDER I have had this unrequited craving for 4 months.  I know man cannot live by bread alone.... But man simply cannot live without homemade bread.  Need want MUST have bread....

This is a little different from my standard recipe... Normally I let the dough rise twice; once before rolling and a second time after topping.  Since this will be stuffed, I only gave it 1 rise, after I assembled the stuffed loaf.  I also used twice as much yeast, so I could get a slightly higher rise in the oven, since there is a solid weighty layer of cheese in the middle.

Romano and Fennel Focaccia

1 cup + 2 TB (18 TB) (9 oz) (270 ml) Warm Water, divided
1 tsp Granulated Sugar
1/2 oz Yeast (2 pkgs)
3 cups (17 oz) (500 g) Bread Flour (strong flour)
1 tsp Kosher Salt
2 1/2 TB Extra Virgin Olive oil, divided
7 oz (200 g) Pecorino Romano
1 1/2 tsp Fennel Seeds, divided

In a small bowl, combine 1/2 cup (8 TB) (4 oz) (120 ml) of the water with the Sugar.

Add the Yeast and stir to combine... Then let it sit for 5-10 minutes.

In the meantime, whisk the Bread Flour and Salt together and grate the cheese, then set aside.

Once the yeast begins to bubble.....  Your ready to go.

Add the yeast mixture to the flour, then add the 1 TB of the olive oil and the remaining water.

Stir with a fork until a sticky doughy mass is formed.

Turn out onto the counter and begin kneading the mass until a smooth elastic ball is formed.

(about 4 minutes)

Divide the dough in half.

Roll out the first dough ball into a 1/4 inch thick round on a lightly floured surface.

Move to your baking sheet (which I forgot to do) and cover with the shredded cheese, leaving a 1/2 inch border around the edge, then sprinkle with 1 tsp Fennel Seeds.

Roll out the remaining dough ball and lay it on top of the previous one.

Pinch the edges all the way around, to prevent cheese leakage.

Fold the pinched edge under, creating a smooth seamless looking edge all the way around the loaf.

Cut slits in the top with a very sharp knife to allow steam from the melting cheese to escape.

Brush with the remaining 1 1/2 TB of Olive oil.

Sprinkle with the remaining 1/2 tsp Fennel Seeds and set aside to rise for 30 minute, (at the 15 minute mark, go ahead and preheat the oven to 375 degrees)

Move the loaf to the preheated oven and bake for 30 minutes. (if the loaf begins to brown too much, cover with a piece of aluminum foil)

Remove from the oven and move to a cooling rack immediately (don't burn yourself) or the loaf will become soggy on the bottom.

Rip into the cheesy deliciousness as soon as the loaf is cool enough.

YUM!!!!  Life is good.

Mangia!!
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