These chocolate chip cookies are always close at hand in our house… and have been since I was a child. If you want to, you can read about them and print the recipe here. Enjoy this little cooking video that Gigi and made…
Category Archives: Cooking VideosThis Roasted Garlic Focaccia Bread is so easy, it’s become a quick staple in our house on busy nights! ROASTED GARLIC FOCACCIA BREAD Ingredients. Directions. For roasting the garlic, cut off the top 1/3 or 1/2 of the head of garlic, exposing all the cloves. Place the garlic on two square sheets of aluminum foil and pour the olive oil over the head of garlic. Sprinkle with a pinch of salt. Seal up the aluminum foil and place it on a small cookie sheet. Roast in the oven for 1-1 1/4 hour, until the garlic is golden and fragrant. Allow to cool and gently remove the whole cloves of garlic using a sharp paring knife or spoon. Pour the garlicky olive oil into a small bowl and set aside. Increase the oven tempurature to 450° F. Place the pizza dough on a lightly floured surface. Gently stretch it into a large pizza-like shape. Press 1/3 of the garlic cloves into surface of the dough, spaced randomly. Fold the dough over once. Press the surface of the dough several times with your finger tips. Press another 1/3 of the garlic cloves into the top of the dough, spaced randomly. Fold over again, create indents with your finger tips again. Tuck the last 1/3 of the garlic cloves into the top of the dough. Sprinkle a tiny bit of cornmeal on a piece of parchment paper and place the dough on top of the cornmeal. Place on a cookie sheet or directly on your pizza stone and cook the bread for 20-30 minutes until it’s golden brown and firm to touch. Remove from the oven and pour the garlicky olive oil over the top of the bread. Sprinkle with a bit of fleur de sel or finishing salt. Enjoy! PRINTABLE RECIPE. This cooking video is for one of our family’s favorite dishes. I make these Portobello Dip Sandwiches often! PORTOBELLO DIP SANDWICHES Ingredients. Directions. In a small saucepan combine the vegetable broth, soy sauce and mushroom stems. Cover and simmer over low heat. Meanwhile heat a bit of olive oil in a large skillet and sauté the thinly sliced mushrooms until golden brown. Set aside. Add a little more olive oil to the pan and sauté the bell peppers and onions together until they are softened and lightly browned. Return the mushrooms to pan. Season with a pinch of salt and pepper. Using a strainer, pour the vegetable broth sauce into the pan. Discard the stems. Stir and simmer on low for a few minutes. Turn off the heat. Using tongs or a slotted spoon, transfer the vegetables to a bowl. Strain the sauce into another bowl. Start the oven broiler and cook the garlic bread just until it’s golden and bubbling. Remove from the oven and top each piece with a good amount of the vegetables. Top with a bit mozzarella cheese and another pinch of paprika. Return to the broiler until the cheese is melted. Serve immediately with the sauce. Enjoy! PRINTABLE RECIPE. Another cooking video to share. This time for one of my very favorite meals, Penne with Roasted Butternut Squash, Goat Cheese and Prosciutto! PENNE WITH BUTTERNUT SQUASH, GOAT CHEESE AND PROSCIUTTO Ingredients. Directions. Toss the squash, onion and garlic in a large bowl with the olive oil, 1 1/2 tsps kosher salt and 1 tsp pepper. Transfer to a large cookie sheet and roast, tossing every 20 minutes, for 1 hour or until caramelized. Allow to cool. Bring a large pot of water to a boil, salt generously. Cook the pasta until al dente, reserve 1 cup pasta water, drain, transfer to a large bowl. To the pasta, add the goat cheese and a splash of the pasta water. Stir until the pasta is coated with the cheese, adding pasta water as needed to thin. Peel the skins off the garlic cloves. Transfer the peeled garlic, squash, and onion to the bowl with the pasta and toss gently to mix. Top with prosciutto and basil. Drizzle with honey. Enjoy. PRINTABLE RECIPE. |
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