Capt. Jim's Tomato Focaccia

Have water and milk at 120 degrees. In the bowl of a mixer fitted with a paddle or dough hook, add half the flour, salt, yeast, milk and water, chopped sun-dried tomatoes and half the olive oil. Mix, adding remainder of flour 1/2 cup at a time. When dough forms a ball remove from bowl, place half of remaining oil in bowl and replace dough, cover with plastic wrap and let sit in warm (80 degree) place until doubled in size.

Preheat oven to 450 degrees.
On a parchment lined baking sheet place dough in a circle, slice tomato and place evenly on top. Brush with remaining olive oil and bake for 15 minutes, lower temperature to 350 and bake for 20 minutes more or until golden. Cool for 10 minutes and serve.

Caesar Salad

In a large bowl place oil, lemon juice and garlic, press garlic into bowl with a wooden spoon to distribute. Whisk ingredients together. Cut baguette into 1/4 inch slices, spray with PAM and place in a 350-degree oven for 4 minutes or until gold brown. Tear (don't cut) lettuce leaves into small pieces and place in bowl on top of dressing. When you are ready to serve, toss salad and add romano and toss again and add croutons broken into halves.

Chef Rick tells me he must have anchovies, if your wish, add four anchovy filets to the bowl with the oil, garlic and lemon.

French Bread

Dissolve the yeast in 2/3 cup of tepid (105 degree)
water. Allow to stand for 10 minutes to proof yeast.
(bubbles). Add flour, salt and additional tepid water
to the mixer bowl. Use the bread hook attachment
and mix until a large ball forms, Add a sprinkle
more of flour if dough is too sticky. Spray another
large bowl with Pam or oil and place dough in
bottom; cover with plastic wrap and allow to double
in size in a draft-free area. (1-11/2 hours). Remove
to a floured flat surface and punch down into a ball.
Place back in the bowl and repeat the rising.
Remove dough to a flat surface and cut into 4
pieces. Punch each piece down, fold back into the
top of the front, and the sides into each other.
Shape dough into the shape you wish. Place on
floured surface on parchment paper, cover with a
towel and let rise for 30 minutes.

Heat oven to 400 degrees, (place pizza stones in
oven if available) Allow the stones or oven to pre-
heat for at least 30 minutes. Slide bread and
parchment paper onto an upside down cookie
sheet. Slash top of bread with a sharp knife in two
or three places. Carefully place in oven, still on the
parchment, bake for 25 to 30 minutes, until brown
and hollow sounding when you thump the bottom.
Remove to a cooling rack. May be frozen. before
or after baking.

Note: For rolls divide the dough into equal logs, cut
logs into equal pieces , place each roll in the palm
of your hand and pinch the sides toward the middle
. Place on parchment, pinched side down, and
allow to rise for 20 minutes. Bake as above.

Grapefruit Sorbet

Combine frozen concentrate and water and process in ice cream maker until frozen. May be made in advance. Use as a palette cleanser between courses.

Steak au Poivre

If you like medium-rare or rare steaks try buying one thick steak and cutting it in two. Have the steaks at room temperature. Push the salt and pepper into both sides of the steak. Put oil in a sauté pan; heat on high until very hot. The general rule of thumb for medium rare is 1 minute per 1/4 inch thickness per side. A 2 inch thick steak would take 8 minutes per side.

Reduce heat to low, add 2 oz of water to cool the pan. Deglaze pan with lemon, scrapping the bottom to get all the particles, add Worcestershire sauce, and finally the butter, Swirl pan to mix butter.
Return steaks to pan for 1 minute. Plate and pour pan gravy over steaks.

Serve with crusty bread and baked garlic.

Roasted Garlic-Rosemary Potatoes

Preheat the oven to 425 degrees, Cut potatoes into chunks, unpeeled. Toss the potatoes with the garlic, rosemary, red pepper flakes, salt, pepper and olive oil in a bowl. Spread the potatoes about in a small roasting pan. Roast, stirring occasionally for about 40 minutes or until they are golden brown.

Remove from the oven and stir in the olives. Add salt and pepper to taste. Sprinkle with parsley and serve.

Brenda's Favorite Lemon Tart

Place lemon zest and sugar in a bowl, mix together. Cut butter into 15 pieces. Place lemon juice, sugar, butter, and all the eggs into a non-reactive saucepan. Whisk together. Set pan over medium heat and stir until thick and hot to the touch. Remove from heat, strain into bowl and refrigerate for 1/2 hour.

Use pre-baked tart shell ((Recipes/Dessert/Tart Dough), fill with lemon filling. Refrigerate until served.

Note: Be sure to add the tart dough recipe to your shopping list.

Wine Pairing Ideas!

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