Garlic and Rosemary Foccacia

This is a wonderful not too thick rustic Italian Style bread, it pairs beautifully with Sea Food, Soups and Pasta dishes. I previously shared a recipe for home made Pasta and Puttanesca, along with this Foccacia and Olive Oil, herbs with spices for dipping. This is extremely simple to make, the only draw back is, it takes a little bit of time to make due to having to rise 2-times.

What You Will Need:
Stand Mixer or Hand Mixer
Bread Hook Attachment *Stand Mixer*
Large Bowl if using a Hand Mixer
Small Bowl
Spoon
Spatula or Wooden Spoon
Oven Mitts
Cutting Board
Plastic Wrap
Measuring Cup
Measuring Spoons
Medium Size Baking Sheet or Jelly Roll Pan 12"x19" *I love my new non-stick Copper one, things just slide right off of it. Clean up is a breeze.*

Ingredients:
2-Teaspoons Raw Honey or 1 1/2-Teaspoons Sugar *I like honey*
1-Packet Active Dry Yeast *1/4-Ounce*
5-Cups All-Purpose Unbleached Flour *And a little extra for dusting the cutting board.*
1-Tablespoon Sea Salt, plus some for sprinkling *I used Pink Himalayan Salt.*
1-Cup Extra Virgin Olive Oil Divided
2-Tablespoons Dried Rosemary, plus some for sprinkling.  *Rub it between the palms of your hands to crush it up.*
7-Cloves Fresh Garlic peeled and finely minced. *You can use more or less depending on your taste.*
1 3/4-Cups Luke Warm Water *Not hot and not cold*

Directions:
In the bowl, add the luke warm water, yeast and honey. Using the spatula or wooden spoon, stir until all combined.  Let the ingredients rest in a warm place for about 15-minutes or until it becomes foamy, this is called "Proofing the yeast." My house was warm enough so I just left it on the table. If this doesn't foam, then throw it away and start over, you need live yeast to make this bread rise.  If it foams then add in the flour, salt and 1/2-Cup of Extra Virgin Olive Oil and mix on low speed using the Bread Hook. Mix well.

Remove the dough and place on to a lightly dusted, clean, dry cutting board or flat work surface. Knead the dough by hand a few times, if it still feels sticky add a little more flour to the cutting board and continue kneading until the dough is pliable and no longer sticky. Using the Olive Oil, lightly coat the bottom and sides of the bowl. Place the dough back inside of the oiled bowl and cover with plastic wrap. Let rise for an hour or until it has doubled in size.

Once the dough has risen - doubled in size, add the remaining Olive Oil and coat the Baking Sheet - Jelly Pan. Don't worry, it looks like a lot of oil but it really isn't. This bread is supposed to be crusty and a little bit on the oily side, this is what makes it taste so good.  Place the dough on to the pan and stretch, gently pressing so the dough covers the entire pan's bottom. Now, flip the oiled dough over so it can coat the opposite side with Olive Oil.  Make sure the dough is stretched and fits the entire bottom of the pan.  Now using your fingers, gently poke little holes aka: dimples into the top of the dough, don't poke all the way through.  Once this is baked you won't see the holes - dimples, it will be lightly bumpy. Place the tray in a warm place so it can rise and double in size for the second time.  This usually takes about an hour.

 

While the dough is rising, pre-heat your oven to 425-Degrees Fahrenheit.

Once the dough has risen - doubled in size, sprinkle the top of the dough with the sea salt, rosemary and lightly drizzle with more Olive Oil.  Place in the oven and bake for about 30-minutes or until it's a golden brown color. Put on your oven mitts and remove, place on a heat resistant flat surface and let cool before cutting.  I made an Olive Oil, herb and spices for dipping.

Ingredients:
1/3-Cup Olive Oil *I warm mine just a little bit in the microwave.*
1/4-Teaspoon Dried Red Pepper Flakes
1/2- Teaspoon Sea Salt
1/2-Teaspoon Dried Parsley

Directions: Place all ingredients into a small bowl and stir with a spoon until well blended. Dip small pieces of the Foccacia in to the oil and eat.

Home Made Pasta and Puttanesca

Coming from an Irish-American family, I have a lot of Italian influence due to my Aunt and Uncle both by marriage and their families, along with my Step-Grand Father who was from Italy.  All are and were amazing cooks. Some of my best childhood memories were spent in the kitchen surrounded by family and extended family. When we were kids, my Aunt Karen the one that is Italian-American and my Aunt Patty Irish-American, would both make this dish.  Because we were young we couldn't pronounce the name, so we came to know this simply as "Fish Spaghetti." To be honest, you can't even taste the Anchovies and if I didn't tell you they were an ingredient, you'd never even know.  I paired the Puttanesca with home made Garlic and Rosemary Foccacia, I'll post that recipe here as well, but on a separate page. If you don't want to take the time to make home made pasta, you can purchase it at the store. Admittedly if you make the pasta, along with everything else, it is a bit time consuming so make sure you set enough hours in your day. The Foccacia does need time to rise twice.

What I like to do is, turn my favorite music up, kick off my shoes, just relax and take my time. I enjoy spending time in the kitchen and I find it so satisfying making my own meals, desserts, breads, etc., from scratch. There is nothing better than serving something to your friends and family that you have made with your own two hands.  Also, you know what the ingredients are, no artificial ingredients or preservatives like so many prepared so called "Convenience Foods" are today. This isn't hard, again..... it's just a little time consuming, but well worth the time and effort.  The herbs I used were dried, during the summer months I grow my own. Mangiare godere - eat enjoy!!

What You Will Need:
Large Frying Pan *I used non-stick this time*
Spatula or Wooden Spoon
Measuring Spoons
Measuring Cup
Large Pot
Colander
Spoon For Tasting
Tongs
Large Serving Platter *Optional.*
Sifter
Small Bowl for the eggs
Stand Mixer
Pasta Attachments *Paddle, Pasta Roller and Spaghetti Cutter*
Sharp Knife
Rolling Pin
Dish Towel
Cutting Board

Ingredients For The Pasta:  *You can buy store bought, if using store bought use Linguine or Spaghettini. *Follow cooking instructions on the box or label.*
3-Cups Unbleached All-Purpose Flour *Sifted.*
1 1/2-Tablespoon Extra Virgin Olive Oil
1/2-Teaspoon Sea Salt *Fine*
4-Large Eggs *Beaten.*

*NOTE: This recipe has a few ingredient changes, as well as, using a different attachment than my Home Made Egg Noodle recipe that I have posted here. Use these ingredients and follow the step-by-step instructions listed here:  http://shebangspotsandpans.blogspot.com/search?q=pasta   I did post a few new photos here.

Ingredients For The Puttanesca:
1-28 Ounce Can Whole Peeled San Marzano Tomatoes *Dice.*
1-Large Tomato *Diced*
1/2-Teaspoon Crushed Red Pepper Flakes
1-Tablespoon Parmesan Cheese *Real*
2 6-Ounce Cans Pearl Black Olives, Pitted Large Size *Cut in half Lengthwise*
1/3-Cup Extra Virgin Olive Oil
4-Cloves Garlic Fresh *Peel and either finely dice in to tiny pieces with a knife or run through a Garlic Press.*
1/2-Cup Dry Basil *I used dried*
1/2-Teaspoon Black Cracked Pepper
1-Teaspoon Sea Salt *Fine*
2-Teaspoons Anchovy Paste
1 2-Ounce Can Anchovy Fillets *only use 8 of them, drain off the oil and rinse under cool water, chop in to small pieces.*
1/2-Cup Parsley *I used dried*
1/2-Tablespoon Sugar *Optional*

Directions:
Cook the fresh Pasta first. Use a large pan filled 3/4 of the way with water, add 2 1/2-Tablespoons Sea Salt, bring to a rolling boil, add in the Pasta.  Now start the Puttanesca Sauce.

Set the stove top temperature to medium-high.  Add in the Red Pepper Flakes, Ground Black Pepper, Sea Salt, Garlic, Extra Virgin Olive Oil, Anchovy Paste and the Anchovy Fillets. Stir all of the ingredients together with the spatula or wooden spoon. Cook until everything turns to a light golden color. You'll start to smell everything meld together.

Once this is done add in the Black Olives, Basil, Sugar, Parsley and all of the tomatoes, canned and fresh. Stir all of the ingredients together and cook on a low simmer. I usually leave it on the stop top for about a half hour - forty five minutes, you want all of the flavors to infuse. Stir occasionally so it doesn't burn. Using your tasting spoon, taste to see if you need to add a little more salt, basil, parsley, etc.,. You can always add in, but you can't take out.

Check your Pasta, you want it Al Dente (to the bite) meaning firm not too soft.  Retain 1-Cup of the starchy cooking water, this helps the sauce stick to the pasta. Drain the Pasta in to the colander over your kitchen sink using oven mitts, be very careful this is hot!! Give it a few shakes, you want the hot water completely drained off. Pour the Pasta back in to the large pot.














Now add the sauce and retained starchy water over the Pasta, toss - turning gently with the tongs until well blended. You can garnish with extra Parmesan Cheese and Parsley. Add the Puttanesca on to a large serving platter and serve. On the right is the home made Garlic and Rosemary Foccacia served with Olive Oil, herbs and spices for dipping.

Italian Ricotta Cheese Pie With Sweet Pastry Crust

This is a rich and delicious cheese cake made with Ricotta Cheese.  This recipe will actually make 4-cheesecakes if using 4 - 9 1/2" pie plates. Or make 2, if using two-large Spring Form Pans. My family doesn't like large thick slices, so I use pie plates for this Cheese Cake.

To freeze, just make sure it is completely cooled after baking. I wrap the whole pie in aluminum foil and then put into a plastic Zip Lock Freezer Bag.  Do this only if you are using a throw-away pie tins, or remove from the metal or glass pie plate and then freeze. You can buy store bought crusts if you like, that is up to you.

What You Will Need:
Stand Mixer with Whisk Attachment **Or hand held mixer**
Measuring Cups
Measuring Spoons
Pastry Blender-Cutter **If you don't have one 2-Knives will work to cut the butter into the flour**
Rolling Pin
Sharp Knife
Mixing Bowl Large
Pie Crust Shields *Or use Aluminum Foil to make your own*
Fluted Tongs *Optional*
Large Aluminum Foil Lined Baking Sheet. **I put the filled pies onto this so if it spills over during baking, it won't make a mess in your oven.**
Cutting Board
Towel for under the cutting board, it helps keep the board stable.
4 - 9 1/2" *I use glass* Or 2-Large Spring Form Pans
Plastic Wrap
Piece of Paper Towel for greasing

**Make 2-crusts first and then the other 2. The Stand Mixer isn't big enough to do all 4-of them**

Ingredients For 2-Crust:
2-Cups Unbleached All-Purpose Flour
2 1/2-Teaspoons Baking Powder
1/2-Cup Sugar
1/2-Teaspoon Ground Cinnamon
1/4-Cup plus 1 1/2-Teaspoons Cold Butter *Don't use Margarine*
2-Eggs Large, lightly beaten
1-Teaspoon Real Vanilla Extract
Crisco or Solid Vegetable Shortening for greasing

Ingredients For Pie Filling:
3-Pounds (48-Ounces) Ricotta Cheese *In a container, if you use fresh you'll have to squeeze out the water and  it's a process. The containers are easier*
12-Eggs Large
1-Cup Heavy Cream
1-Cup Whole Milk
1 3/4-Cups Sugar
1-Tablespoon Ground Cinnamon
2 8-Ounce Packages of Cream Cheese
1-Tablespoon Real Vanilla Extract
Lemon or Lemon Zest
Whipped Cream

Whipped Cream and Lemon Zest for garnish. I made two with Lemon Zest and two with Strawberries and Home Made Whipped Cream on both.

Pre-heat oven 325-Degrees Fahrenheit

Directions For The Crusts:
Using the large bowl, combine flour, baking powder and sugar. Cut in the butter with the pastry blender or use the 2-knives until you get pebble like chunks of flour and butter.  Mix in the lightly beaten eggs and Vanilla Extract until well incorporated. Divide the dough in half with a sharp knife and roll into balls. Wrap each pastry ball tightly with plastic wrap and refrigerate for about 30-minutes.  After 30-minutes, use the paper towel to dip into the Crisco and grease the pie plates on the bottom and all around the sides. If using the Spring Form Pans do the same.  Roll the dough out onto a lightly floured cutting board.  You want to roll it out to the size of the pie plates, not too thick. I measure by flipping the pie plate over onto the dough and have it just past the edges of the plates. Using the knife trace out and cut the dough. Turn the pie plate over, fold the disc of pastry dough in half, gently transfer in to the pie plate, gently unfold.  Press the pastry dough into the bottom and up the sides of the pie plate. I didn't flute the crust, I did use fluted tongs to give the pastry a decorative edge by pressing the tongs gently into the pastry dough going all the way around the rim of the pie plate, this is optional. Set the crusts aside.

Directions for the Pie Filling:
Add the Ricotta Cheese and lightly beaten eggs in to either the Stand Mixer or Hand Mixer bowl, set on low speed and increase to medium speed until smooth. Stop the Mixer and add in the sugar, Vanilla Extract, Heavy Cream, Milk and Ground Cinnamon. Repeat the speed settings, low and then increase to medium until all are well incorporated and smooth.  Pour the filling into the Pie Plates or the Spring Form Pans. Top the pies with the Pie Shields or roll the aluminum foil and place around the whole entire pie, this prevents the crusts from over-cooking and burning.  Place the pies onto the aluminum foil lined baking sheets and put into the oven.

Bake the pies for 30-minutes, at 30-minutes put on your oven mitts and rotate the pies, this will ensure that they bake evenly. Remove the foil or Pie Shields, put the oven mitts back on and place the pies back into the oven and bake for an additional 30-45 minutes, depending on your oven and elevation. Your crusts should be a light golden brown color.  Insert a knife in the middle of the pie, if it comes out clean with no filling, then the pie is fully baked, if it has filling on the knife, continue to bake for a few more minutes keeping an eye on it. Put the oven mitts back on and remove the baking sheet and place on a heat-resistant flat surface. Let the pies cool, once cooled remove from the baking sheet and place in the refrigerator for at least an hour.  Decorate with Lemon as a garnish, whipped cream and Lemon Zest or with Strawberries and whipped Cream, or serve plain.

Key Lime Pie With Graham Cracker Crust

If you're tired of the same ho-hum desserts, this pie is for you.  It's a mix of sweet and tart and so easy to make.

What You Will Need For The Crust:
9 1/2-Inch Pie Plate *I used glass*
Rolling Pin
Large Zip Lock Plastic Bag
Medium Size Bowl
Small Bowl
Spatula
Measuring Spoons

Graham Cracker Crust Ingredients:
6-Tablespoons melt butter using the small bowl
16-Graham Cracker Sheets
2-Tablespoons Sugar

Preheat your oven to 350-Degrees Fahrenheit

Directions for Graham Cracker Pie Crust:
Put the Graham Crackers into a Zip Lock plastic bag. Seal the bag shut, now roll the rolling pin over the Graham Crackers numerous times until they are crushed and look like small bits of sand.  You can pound the bag with the rolling pin if you are having a bad day. (Smiling)  Take the now Graham Cracker Crumbs out of the zip lock bag and place in to the medium size bowl.  Add in the melted butter and sugar, mix well.  Now put the Graham Cracker mixture in to your pie plate.  Using your hands, spread the Graham Cracker crumbs all over the bottom of the pie plate and then using your fingers, press the mixture firmly up the sides of the plate, try to make this as even as you can, it doesn't have to be perfect. Tad-ah!  You now have made a pie crust.  Set aside.

What You Will Need For The Pie Filling:
Whisk
Grater *Only if using fresh Limes*
Measuring Cup
Measuring Spoons
Medium Bowl *Just clean the one you used for the crust*
Oven Mitts

Pie Filling Ingredients:
3-Cups Sweetened Condensed Milk
1/2-Cup Sour Cream
3/4-Cup Lime Juice *I used 6-fresh Limes, you can buy it in a container if you like.*
1-Tablespoon Lime Zest *Zest before you squeeze if using fresh Limes.* You can purchase Lime Zest.*

Hint: When using fresh fruit juice, you can place into the microwave for 10-30 seconds depending on the size of the fruit. Now, roll and press the fruit back and forth on a hard surface, between the heat and the rolling, it helps release the juice inside. Now cut the Limes in half, turn the cut side facing upwards and squeeze into the measuring cup. This helps prevent the seeds going into the cup. I also press my thumb inside of the fruit and press all around the outsides. Remove any seeds that may fall into the cup and discard.

Directions:
Using the medium size bowl, add in all of the ingredients. You can use the grater to Zest **To shred the outer skins into small specks. Stop when you see the white part of the fruit, it's bitter.** do this right over the bowl. Now whisk until smooth and well incorporated. Pour the filling into the pie crust. Place the pie into the oven and bake for about 8-10-minutes. You will see little bubbles popping at the surface. *Do Not let the pie brown.* At the end of the baking time, place on your oven mitts and remove from the oven, placing on a heat-resistant surface. Let the pie cool completely.  





















You can add sliced Limes and Whipped Cream for the decorative topping along with some extra Lime Zest sprinkled across the top.  Serve and enjoy!