Tuesday, September 7, 2010

Classic, simple, bruschetta recipe, easy, quick focaccia recipe and a bottle of Gozzo Malbec

This is the best time of year for eating fresh from the garden. All the vegetables we have been waiting for  are ready and we can't eat fast enough.  Tonight everything on the table will be fresh from the backyard.  We will start with  Bruschetta.  Here is my favorite simple uncomplicated recipe.

3 Medium tomatoes, diced
1 red shallot, diced
1/4 cup fresh basil, diced
1 tbs olive oil
1 tbs balsamic or red wine vinegar (I use red wine vinegar cuz I made it)
pinch of sea salt to taste
pinch of pepper to taste

Put all ingredients in a bowl and stir gently (just enough to mix in the balsamic and olive oil... not enough to bruise the tomatoes and basil)

I will serve it over sliced toasted focaccia which will be fresh from my oven

2 cups flour
1 1/2 tbs active dry yeast
1 tbs sugar
1tsp salt
2 tbs olive oil
3/4 cup water
1 egg

First put water, sugar and yeast in a mixing bowl, stir gently, wait ten minutes until yeast mixture is foaming and creamy (this is called 'proofing'  cuz when its foamy ,you have proof your yeast is working)
Next, add all dry ingredients. knead extremely well (by hand five minutes, with  a mixer three minutes). Shape dough into a round (I recommend  a Little bit of olive oil on the hands for this), put on  a  greased flat pan. Next,  beat egg thoroughly in a separate bowl and brush lightly onto focaccia dough (this is a glaze that will give your bread a golden crispy crust). Let bread rise  for about 20 minutes then  gently place on the middle rack of  an oven, pre-heated to 425 for about 20 minutes or so.

Jimmy just woke up and is reading over my shoulder.... He hasn't even had breakfast and he's all excited about dinner now.  He's  already decided on the bottle of Gozzo Malbec.

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