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French Fridays with Dorie – Provencal Olive Fougasse

May 11, 2012 in ffwd

May is turning into such a great month for French Fridays with Dorie! First there was almond-coated fish and now bread! My favorite! And something I haven’t been making a whole lot of lately.

This is a Fougasse which is one of those breads that had always intimidated me. For starters, it just looks complicated. It’s also one of those breads that needs to sit overnight before being shaped and baked. The overnight sitters are always tough for me because I very rarely plan that far ahead. And it also means that I’m thinking about bread all night long. Torture!

The Fougasse is not nearly as difficult as I thought it was going to be. Like I said, it sits overnight before being rolled out, marked, and then only has to rest for about 15 minutes before going in the oven. Probably one of the easier “fancy” breads I’ve attempted since it really doesn’t have to be a specific shape.

This Fougasse is studded with olives, rosemary (I used dried), and lemon zest. The olives, even though they are so strong, don’t really add the typical olive flavor, just more of a saltiness. My 2 year old can’t stand olives but he loved the bread!

Fougasse is a cousin of focaccia so it had that crisp exterior with a nice, fluffy interior. Mine didn’t rise in the oven as much as I’d hoped it would but it was likely an issue with my oven and not the recipe. I’m looking forward to trying other Fougasse recipes now that I know how simple they are.

(The members of French Fridays with Dorie aren’t sharing all the recipes because we want to encourage you to check out Around My French Table.)

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Rosemary Cheddar Cheese Bread

January 11, 2012 in breads

I know, I know… you’re on a diet and I’m talking about bread for the second time this week.

I can’t help it! It’s just all I want to make right now. If I could get away with it I would be serving nothing but fresh bread for breakfast, lunch, and dinner.

This bread called to me, not just because it’s layered but because the layers are 2 very different kinds of bread. The bottom layer is a very wheat-y rosemary and the top is a white batter with tons of cheese. I had no idea how they were going to work together.

We adored this bread! Absolutely adored it. The wheat batter’s crust got so crisp like wheat breads tend to do and the cheese batter was fluffy and amazing. It was the best of both worlds! It was good with butter, without, toasted, not toasted. Seriously, make this bread.

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Rosemary Cheddar Cheese Bread

from The King Arthur Flour Baker's Companion

Ingredients

For the Rosemary Whole Wheat Batter:
1 large egg
1¼ cups (10 ounces) milk
4 tablespoons (1/2 stick) butter, melted
1 tablespoon baking powder
1 tablespoon dried rosemary
½ teaspoon salt
2 cups (10½ ounces) whole wheat flour
For the Cheddar Cheese Batter:
1 large egg
1 cup (8 ounces) milk
4 tablespoons (1/2 stick) butter, melted
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon cayenne
½ teaspoon black pepper
2 cups (8½ ounces) all-purpose flour
1¼ cups (5 ounces) cheddar cheese, grated

Instructions

  1. Preheat oven to 350F. Grease two 8½ x 4½-inch loaf pans.
    2. For the rosemary batter:
  2. Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, rosemary, salt, and flour. Add the egg mixture and stir just until combined. Put half of the batter into each of the 2 prepared pans. (The batter is thick – use a spoon to complete cover the bottom of the pan.)
    3. For the cheese batter:
  3. Beat the egg and add the milk and the melted butter. Stir well. In a separate bowl, mix together the baking powder, salt, cayenne, black pepper, and flour. Stir in the cheese, then the egg mixture, stirring until just combined.
  4. Pout half of the cheddar batter into each pan on top of the rosemary batter. (The batter is stick so you will likely need to use a spoon to smooth it out.)
  5. Bake the loaves for 50 to 60 minutes, or until nicely browned and a cake tester or toothpick inserted into the middle of a loaf comes out clean. Remove from the oven and let rest for 5 to 10 minutes before turning out onto a cooling rack.
http://fakeginger.com/2012/01/11/rosemary-cheddar-cheese-bread/

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Rosemary & Parmesan Madeleines

September 23, 2011 in breads

I am supposed to be posting my Honey Spiced Madeleines for French Fridays with Dorie today but umm… I made the madeleines one night (so I couldn’t take pictures) and ate them all before morning. And then I just didn’t have it in me to do another batch because hello! I’d already eaten 12 of the suckers!

Before what we’re now calling “The Madeleine Incident” I had planned to make these cheesy madeleines to act as a kind of substitute for garlic bread on pasta night. Oh my goodness y’all, I thought the sweet madeleines were dangerous but these guys… a whole new level of delicious! After my first bite, the only thing I said was “Ridiculous” because there’s really no way to describe how good these are.

I’m typically not a fan of madeleines because the ones you buy at coffee shops (cough Starbucks cough) are mushy and there’s no real flavor to them. Homemade madeleines are an entirely different story. The outside get golden brown and just slightly crisp and you can flavor them however you want!

(If you’re in the market for a madeleine pan, I bought this one and I love it.)

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Rosemary & Parmesan Madeleines

12 madeleines

Ingredients

8 tablespoons (1 stick) unsalted butter, melted
1 cup flour
2 teaspoons fresh rosemary, minced
1 teaspoon sea salt
¼ teaspoon freshly ground pepper
4 eggs
¼ teaspoon cream of tartar
1 teaspoon sugar
1 cup grated Parmesan plus more for sprinkling

Instructions

  1. Position a rack in the lower third of an oven and preheat to 375°F. Brush the molds of a 12-well madeleine pan with 2 tablespoons of the butter.
  2. Sift the flour into a mixing bowl; stir in rosemary, sea salt, and pepper. Set aside.
  3. In the bowl of a electric mixer fitting with a whisk attachment (or with a hand mixer), beat the eggs on high until fluffy, about 3 minutes. And the cream of tartar and sugar; continue mixing until the mixture drops from the mixer in ribbons . Gently fold in the flour mixture, cheese, and remaining 6 tablespoons of melted butter.
  4. Spoon the batter into the prepared pan, making sure to fill the wells all the way to the top. Bake until golden brown and springy, about 12 minutes. Rap the pan on the counter to loosen up the madeleines and transfer to a wire rack to cool. Sprinkle with Parmesan.
http://fakeginger.com/2011/09/23/rosemary-parmesan-madeleines/

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Rosemary Ranch Chicken Kabobs

September 17, 2011 in chicken

It’s been really cold in my neck of the woods lately. Like really cold. So cold that I went out and bought boots. And I don’t wear boots! There’s even snow on our mountains! Proof:

I think the thing I’m most sad about when it comes to the cold weather is the fact that we’re quickly running out of time to use the grill. Which means I’ll have to resume all of the cooking. Bleh. So how about one more grill recipe? It’s a good one, I promise!

I bookmarked this recipe without really reading it so when I saw that it actually used bottled ranch dressing, I was pretty grossed out. That just doesn’t sound good at all! How wrong I was. This is seriously the best chicken I’ve had all summer! You can’t really pick out the ranch taste but all the herbs and spices in it makes the chicken so flavorful and delicious. This is one I’m definitely going to remember for next summer and every summer after.

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Rosemary Ranch Chicken Kabobs

about 6 servings

adapted from AllRecipes

Ingredients

½ cup olive oil
½ cup ranch dressing
3 tablespoons Worcestershire sauce
1 tablespoon minced fresh rosemary
2 teaspoons salt
1 teaspoon lemon juice
1 teaspoon white vinegar
¼ teaspoon ground black pepper, or to taste
1 tablespoon white sugar, or to taste (optional)
5 skinless, boneless chicken breast halves – cut into 1 inch cubes

Instructions

  1. In a medium bowl, stir together the olive oil, ranch dressing, Worcestershire sauce, rosemary, salt, lemon juice, white vinegar, pepper, and sugar. Let stand for 5 minutes. Place chicken in the bowl, and stir to coat with the marinade. Cover and refrigerate for 30 minutes.
  2. Preheat the grill for medium-high heat. Thread chicken onto skewers and discard marinade.
  3. Lightly oil the grill grate. Grill skewers for 8 to 12 minutes, or until the chicken is no longer pink in the center, and the juices run clear.
http://fakeginger.com/2011/09/17/rosemary-ranch-chicken-kabobs/

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