French Loaf

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French Loaf

This is the best loaf of bread I have ever made. It looked and tasted like I bought it from a bakery (which is my general meter-stick of success). I made this while I was simmering my Hearty Chilli. It was a match made in heaven! 

• 3 teaspoons active dry yeast
• 1/2 cup warm water (110 degrees F)
• 2 cups water
• 6 cups AP flour
• 1 tablespoon salt
• 1 tablespoon white sugar
• 5 tablespoons vegetable oil
• 2 tablespoons cornmeal
• 1 egg white, beaten
• 1 tablespoon sesame seeds

Directions:

1. In a small bowl dissolve yeast in warm water. Allow to proof for 10 minutes.
2. In a large bowl combine the yeast mixture with two cups water, 3 cups flour, salt, sugar, and vegetable oil; stir well to combine. Stir in remaining flour, 1/2 cup at a time, beating well after each addition. Once the dough has pulled together, turn out on a floured surface and knead until smooth and elastic (about 8 minutes). Lightly oil a large bowl and place dough inside, turning once to coat. Cover with a damp cloth and let rise in a warm place until doubled in size (about 1 hour).
3. Divide dough in half with a knife or pastry cutter. Roll each half into 9x12 rectangle and roll up jelly roll style, starting on the long side. Seal the edges and turn seam side down. Place loaves on baking sheet sprinkled with cornmeal. 
4. Using a sharp knife, make three slashes diagonally. Brush with beaten egg white and sprinkle with sesame seeds. Cover and allow to rise for 30 minutes. Meanwhile, preheat oven to 400 degrees F.
5. Bake in preheated oven for 35 minutes, or until golden brown.
6. Drink immediately.

Orecchiette with Italian Sausage & Rapini

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Orecchiette with Italian Sausage & Rapini

Recipe adapted from French Women Don't Get Fat

I love this meal for a one dish dinner. It's spicy and hearty and looks pretty impressive ;) If you usually aren't one for rapini take heed- the tomato sauce neutralizes much of bitterness creating a nice palate of flavours.  

• 2 cups Orecchiette (serves 4)
• 1 lbs rapini (stems trimmed & roughly chopped)
• 2 tablespoons olive oil
• 2 garlic cloves
• 1 small onion, peeled and finely chopped
• 1/2 lbs hot italian sausage split down the centre and removed from casing
• 1 cup plain tomato sauce
• Salt and freshly ground pepper
• 1/2 cup grated pecorino
• 1/2 cup grated parmesan 

Directions:

1. Cook the orecchiette in large pot of boiling salted water until they begin to soften (about 8 minutes). Add the rapini and cook until pasta is al dente (about 3 more minutes) Drain and reserve.
2. While pasta is cooking, heat the olive oil in a large saute pan over medium head. Add garlic and onion and cook until fragrant and softened (about 3 minutes) Add the sausage, breaking it up with a wooden spoon and cook until browned, 5-8 minutes.
3. Add the cooked pasta and broccoli rabe to the saute pan and toss until fully incorporated. Add the tomato sauce and cook for 1-2 minutes until heated through. Sprinkle with grated cheeses and salt & pepper and serve.

Ratatouille Tart

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Ratatouille Tart

Adopted from Smitten Kitchen

This is my favourite dish to make for my vegetarian friends. They appreciate the gesture, and it's delicious enough to satisfy even the most vocal carnivores.

• 1 Package frozen puff pastry (I use Tenderflake)
• 1 eggplant
• 1 zucchini
• 1 yellow squash
• 1 red bell pepper
• 1/3 cup canned plain tomato sauce
• 2 tablespoons olive oil
• Salt and pepper
• Few sprigs fresh thyme
• 1 cup crumbled feta

Directions:

1. Heat the oven to 375°F. Flour your work surface and roll out puff pastry until roughly 11x15" Lay pastry on baking sheet and prick with a fork.
2. Spoon tomato sauce evenly over pastry as you would a pizza. Leave a bit of a border around the edge.
3. Slice your vegetables in very thin round slices (A mandoline would work well-- or I use my food processors slicing disc)
4. Arrange vegetable slices alternating in rows over your tomato sauce.
5. Drizzle olive oil over vegetables and season with salt and pepper. De-stem thyme leaves and sprinkle on top.
6. Bake in oven until pastry is puffed and golden brown and the vegetables look softened (approx. 25-30 minutes). Remove from oven and sprinkle crumbled goat cheese on top.
7. Slice with a pizza cutter and enjoy!