Italian Herb Focaccia Bread

I love a good piece of bread with my Italian food.  The local grocery stores can bake up a good loaf, but sometimes I want something a little more.  Something that's versatile and can be used for a number of other dishes.  That's where focaccia bread comes into play

It's a great flatbread with a semi-crispy crust, a soft and chewy inside and embued with all sorts of flavor. Just enough herbage is mixed in to give it a great taste, which is enhanced by the amount of olive oil added into and on top of the bread.  Yes, this is not a low-calorie bread, but it's absolutely delicious.

It's perfect as an accent to any pasta dish, great for wiping sauce off the plate.  But it's absolutely awesome when you stack some salami, pepperoni and a little Italian ham inside. Add a little lettuce, pepperoncinis and a splash of oil and vinegar and you have the perfect Italian sandwich.  I also slice it in half, add some pepperoni and cheese, then place it under the broiler for a few minutes to create a quick pizza for the kids.

It freezes well too, so you can make a full pan, use some for dinner, then slice up the rest into sandwish size portions for lunches over the next week or so.

Italian Herb Focaccia Bread

1 3/4 cups warm water (105 to 110 degrees, take it's temperture to make sure)
1 1/2 packages active dry yeast (a little more than one tablespoon)
1 1/2 tablespoons brown sugar
4 1/2 to 5 cups flour
1 1/2 teaspoon basil
1 teaspoon oregano
2 teaspoons salt
2 different 1/2 cup portions of olive oil
Little more olive oil for coating the pans

1 1/2 teaspoon Italian seasoning
1/2 teaspoon rosemary
Coarse sea salt for topping the bread

Add the water and brown sugar to a bowl and stir.  Then add the yeast and allow it to bloom for about 10 minutes.

While that is happening, add 4 1/2 cups of flour, the basil, oregano and salt to a mixing bowl and mix using the hook attachment for 2 minutes.  Add the first 1/2 of oil to the bread and mix for another minute.

When the yeast wait time is up, add the water to the flour and oil mixture and continue to mix until the bread pulls off the side of the bowl.  Add more flour as you need to.  Once it's pulled off the side, continue to let the hook attachment knead the bread for 6-7 minutes.

Remove the bread dough from the bowl and knead it on the counter for another minute.  Lubricate the insides of the mixing bowl with olive oil and return the bread to the bowl.  Cover and let it rise in a warm place for about 45 minutes.

Grease a large cookie sheet with sides or 1/4 sheet pan with a little more olive oil.  Turn the dough out onto the pan and press it out so it covers the entire pan.  Pour the second portion of olive oil on top and use your hands to spread it all over the top.  Using your fingertips, make the customary dimples all over the surface of the bread.  Sprinkle the Italian seasoning and rosemary over the top of the bread and let it sit in your cool oven for another 45 minutes.

After the second rise, remove the bread and preheat the oven to 425 degrees.   Bake the bread for 25-30 minutes, then remove it from the oven and allow it to cool for 5 minutes before you slice and serve.

Use as a side dish for a meal or the bread for a great sandwich.

Lasagna Rolls

If you're a regular reader of the blog, you know that I could be completely content if marinara sauce was fed to me intravenously.  I'll eat almost any Italian dish and lots of it, thank you very much.  So when I saw this dish at a local restaurant, it intrigued me.  Yes, it's just like the classic Lasagna, but it's a perfect portion rolled up in one noodle.  Not a bad idea at all.

So I've decided to make my own version of it using part of recipes I already have.  We're using a variation Quick and Easy Marinara sauce recipe that we've used in the past, with one extra can of the crushed tomatoes and just a little oregano added for a different flavor.  The fillings are very similar to our other lasagna recipe.  The only difference is that we're rolling instead of layering.

The essential part is getting the noodles to the right consistency.  They need to be soft enough so they are pliable, but not too soft that they start to tear or disintegrate in the pot.  So once your water reaches a boil, back of the heat and maintain a slow boil, not a violent, crazy type of boil that could tear the noodles apart.  We're going to cook 15-16 noodles, but we'll only probably use 12.  We're factoring the distinct probability that one or two noodles will tear or disintegrate in the water.  So consider them sacrifices to the pasta gods...  Better safe than sorry.

Lasagna Rolls

Makes 12 rolls

Sauce
3 14 ounce cans crushed tomatoes
1 6 ounce can tomato paste
1 1/2 tablespoons basil
1 tablespoon oregano
2 cloves garlic, minced


Lasagna Rolls

32 ounces ricotta cheese
1 cup mozarella cheese
1 cup parmesan cheese
1 egg
1 teaspoon salt
1/2 tablespoon basil
1/2 tablespoon oregano
3/4 pound italian sausage
4 ounces sliced pepperoni
15-16 lasagna noodles

In a large saucier or saucepan, brown the Italian sausage and place it in a large bowl for later.  Drain off the excess oil, but set aside to use later.

Heat a large stockpot of water to boiling and add the lasagna noodles.  While they cook for about 10 minutes, so they are pliable but not completely cooked, turn to the sauce.

In that pan you cooked the sausage in, add all of the sauce ingredients and mix well over medium heat.  Once it reaches a boil, reduce the heat so it can simmer while you make the rolls.

In the bowl with the cooked Italian sausage, mix together the cheeses, egg and spices in a large bowl and then allow them to sit while you turn to the noodles.

When the noodles are ready, strain off the water and then shock them with either a spray of cold water or dunk them into a pot of cold water to stop them from cooking any farther.  Lay them on a cooling rack and prepare to assemble.

Lay one noodle out on a cutting sheet or a piece of wax or parchment paper.  Spread a thin layer of cheese and sausage on the roll.  Lay a few pepperoni slices as well, then roll it the noodle up tight.  Set aside for the moment and repeat until the fillings are gone.

Spray a 13x9 inch pan with non-stick spray.  Pour just enough sauce into the pan to coat the bottom as well.  Lay the rolled noodles in the pan, allowing for a little space between each roll.  Once the pan is full, cover the  rolls with the sauce and bake in a 350 degree oven of 30-45 minutes or until the cheese is melting.

Move the rolls to serving plates and ladel a scoop or two of the sauce over each.

Have Travis Help You Buy or Sell Your House

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I've been a Realtor for almost five years and have helped some truly wonderful people get into their dream homes.  I remember buying my first home before becoming a Realtor and I know the frustrations that can arise.  You may wonder if you're being treated fairly.  Is your agent is working for you or for a commission?  Am I getting all the information I need to make the best decision possible?

If I am your Realtor, I will do everything in my power to make the real estate transaction not only as easy as possible but enjoyable.  I'll answer any question you have, any time. I can supply you with a wide variety of homes that will meet your wants and needs.  If you're a buyer, we'll research your favorites in detail and tour every one at your convenience.  If you're selling your home, I'll give you a realistic idea of what you home is worth, so you know exactly what to expect.  Once we place an offer or list your home, I can supply you with referrals to other reputable professionals that can help you with inspections, mortgage qualifications, and title services.  When it's time to do the paperwork, I'll explain every document in detail so you never feel like your signing your life away.  And I'll be there at closing to make sure everything goes smoothly.

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Cheddar Biscuits that go great with Lobster

We all know that there's a national seafood restaurant that likes to 'see food differently'.  Well, they do have a different spin on some of their items, and they do well with the quantity of food.  But let's just say it's not the highest quality seafood that I've ever had.  They're OK in a pinch, but if you look around your local area, you probably have another seafood restaurant that's much better.

You get spoiled when you have lived in Seattle.  Almost any sea denison is at your fingertips any time of the year.  Here in Utah, I'd prefer the Market Street chain.  They fly their seafood in from the coast every day.  They have a wide variety of fish to choose from.  And they're only a few dollars more expensive than the national chain.

There is one thing that the national chain does well that I haven't found at any other restaurant: the Cheddar Biscuits. They're flaky, they're cheesy, they have that right touch of garlic mixed in, and they're soaked in butter.  What else could you ask for?  Except a Lipitor afterward to help clear the excess cholesterol out of your system...

Well, you don't have to go the restaurant to taste them, they are relatively easy to make at home.  It's very similar to our Buttermilk Biscuit recipe with a little garlic powder and cheddar cheese mixed in.  We've increased the buttermilk as well to make them a little stickier.  In the other biscuit recipe, we roll them out and cut them out with a biscuit ring.  This time, we'll just scoop out the slightly stickier dough and plop it directly on a greased cookie sheet.  The irregularity of the exterior browns well and will trap the excess butter that will be basted on right after cooking.

Yes, this is a fatty item.  I never said it would be lo-cal.  But this goes great with a shrimp or lobster dish, or fried chicken.  Any of those options will make your tastebuds sing and your butter cravings satiated.

Cheddar Biscuits

3 cups flour
1 teaspoon salt
1/2 teaspoon baking soda
2 tablespoons baking powder
1/2 teaspoon garlic powder
4 tablespoons butter, cold and diced into small bits
2 tablespoons shortening, cold and diced into small bits
1 3/4 cups buttermilk, chilled
1 cup grated cheddar cheese

2 additional tablespoons butter, for melting
1/4 taspoon garlic powder
1 teaspoon parsley

Add the flour, salt, baking soda, baking powder, and garlic powder in a large bowl and stir until combined.  Then pour in the butter and shortening and knead with your fingers, pinching the fat into smaller and smaller bits.  When the consistency of the dry ingredients is close to cornmeal, add the buttermilk and stir 20 times.  Dump in the cheddar cheese and stir 10 more times.

Grease a cookie sheet.  Place out dollops of batter that are about 2 inches around.  Bake in a 425 degree oven for about 12-14 minutes.  While they cool, melt the butter and mix in the garlic powder.  Brush the butter onto the cooling biscuits and sprinkle the parsley over the top.  Serve while they're still warm.

Chai Tea Latte Pie or How to Make a Dessert with a Little Caffeine Buzz

Once again, I left my brain to think on its own too long.

My mind has a tendency to wander and when it has nothing to keep it occupied, it comes up with very weird combinations.  And sometimes, sometimes, it actually creates a great idea.

New pie recipes were rolling around in my head on my drive to work .  As I flowed along with the rest of the traffic, I sipped an almost molten hot chai tea latte.  The cinnamon, ginger, nutmeg and other spices blending together with the milk, supplying just the right amount of caffeine to keep me conscious after a night of putting insomniatic children back to bed.

And then it hit me.  What about a Chai Tea Latte Pie?

It's sweet, it's flavorful and it's half dairy already, why not add the rest of the ingredients and convert it into a dessert?

The conversion was incredibly easy to do by performing a few tweaks to the basic cream pie recipe.  I changed the liquid to be half tea and half whipping cream, to replace the fat lost when substituting out the milk.  I threw in a few more traditional Chai spices to increase the flavor and bumped up the vanilla slightly.

As for the tea, you can go about it any way you'd like.  Buy your favorite fresh tea blend from a specialty store, stuff your favorite tea ball and steep up a cup and a half worth of good strong chai.  If you'd rather, take a pair of the chai tea bags you use every day and soak them in 12 ounces of water or milk until the mixture is nice and strong.  If you're lazy or short on time (like me) you can always go with the prepackaged tea, like this Oregon chai tea latte concentrate.  It's already mixed, so normally you'd mix equal parts tea and milk for an instant latte.  Do the same here for instant pie filling; 12 ounces of concentrate, 12 ounces of cream.  And if you REALLY don't want to do much work, just but a strong 12 ounce chai tea straight from your local barrista.  No one will judge you.

If you can, make sure the spices you add to the mix haven't been sitting on the shelves for years.  If there's any question go get some new spices.  By all means, don't spend an arm and a leg, as mentioned in our Spice Bottle post, buying them from a bulk retailer, like Winco or any other bulk product specialist, will allow you to buy 10 times as much as you would in those miniature bottles you find in the grocery store baking aisle.

Chai Tea Latte Pie

 1 cup sugar
5 tablespoons cornstarch
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon allspice
1/8 teaspoon cloves
1/4 teaspoon nutmeg
12 ounces Chai tea, steeped in water or milk
12 ounces whipped cream
1 1/4 teaspoons salt
3 egg yolks
2 teaspoons vanilla
1 1/2 tablespoons butter

Combine the sugar, cornstarch and spices in a small bowl.  Pour the mixture into a large saucepan and then add the tea and cream.  Use a whisk to blend all of the ingredients together.  Next, separate the 3 egg yolks into a small cup, beat them for about 20 seconds and then set them aside for later.

Place the saucepan over medium heat with a silicon or rubber spatula and constantly stir the filling until it thickens slightly, from a milky consistency to where it acts like a loose pudding.  While still stirring, add a small amount of the mixture to the egg yolks and immediately stir them. (And don't forget to keep stirring the main mixture so it doesn't burn)  This warms up the egg yolks so they don't become scrambled eggs in the pie.  Repeat this step two more times, then slowly pour the eggs into the main mixture, stirring the main mixture the whole time.

Continue to stir for another two minutes, then stir in the butter.  Once it's completely melted, remove from the heat and add the vanilla.  Pour directly into a pre-prepared pie crust and allow to cool on the counter for 15-20 minutes.  Cover with plastic wrap and place in the refrigerator for 2 hours.  Serve with whipped cream and dust with spices for a little accent.

Ham Fried Rice or Ways to use that leftover Easter Ham

It's pretty customary around these parts to have an Easter ham.  Whether it's out of the Costco refrigerated section or a Honey Baked ham, it's a great meal for a family get-together.

But anytime you get a spiral cut ham, there's always that part that doesn't have the spiral cutting at the bottom.  Giant meaty chunks of ham that the truly lazy write off as leftover and not worth anything.  NOT TRUE!

If you grab a large butcher's knife, you can carve off and cube those ham slabs in less than two minutes.  What I do is portion them out into 1 cup and half cup portions, drop the bits into freezer ziplocs, note the portions on the outside of each with a Sharpie and place them in the door of my freezer until I need them later.  I can usually get about three cups worth out of that leftover meat.

Don't think you don't have to freeze it all.  You can make a batch of Fried Rice in about 30 minutes start to finish, which can be a meal all unto itself or a great side dish for some Orange Chicken, General Tso's Chicken, or any other Asian dish you want.

The recipe is very simple, just rice, ham, veggies, eggs and soy sauce.  And the majority of the prep time is due to cooking the rice, which will take about 20 minutes.  Don't use instant rice!  That is built for quick hydration and has no heft to it.  You try and stir it in a hot pan for 3-4 minutes and you'll have Ham in Library Paste.  Trust me, it turns out horribly.  For even better results, you can make the rice 8-24 hours in advance and refrigerate it.  When you're ready to cook, just prep the other ingredients, pull out the rice and warm it up in the pan at the end.

The cooking of each individual ingredient in the wok takes only a minute or two, so have everything portioned out and ready to go before you start.  And if you don't have a wok, no worries, a large saucier or very large skillet will work in a pinch.

Ham Fried Rice

Cook time 30 minutes - serves 4-6


2 beaten eggs

1/2 cup frozen peas and carrots

1/8 cup water

1 tablespoon oil

1 cup diced ham

2 more tablespoons oil
3 cups cooked rice
2 tablespoons soy sauce


Put the ham, veggies, eggs and rice into separate bowls.  Have a bowl or plate for the finished dish ready as well.  Make sure you beat the eggs before you start cooking.

Place a large wok or saucier over medium high heat.  Once it's fully heated, spray it with non-stick spray and immediately add the beaten eggs.  Spin the pan around the burner so the eggs come up the side a little bit and thin out.  Then start scraping them off the sides and keep them moving until they are cooked, which should only take 30 seconds. Dump them out of the cooking vessel and into the finished meal's bowl.

Next pour the water into the pan and add the frozen peas and carrots.  The water will steam, helping the veggies to cook as well.  After about two minutes, the water will steam off and help the veggies warm up.  Dump the carrots and peas into that same serving bowl with the eggs.

Next add the single tablespoon of oil, then the ham to the pan and cook for about a minute an a half.  It's long enough to warm the ham and leave some of that ham juice in the container for the next step.  Move the ham into the finished bowl.

Now add the two tablespoons of oil to the pan and let it warm in for one minute.  Add the rice and continually stir it so the rice warms up.  Add the soy sauce after a minute or two of cooking and stir the rice until it is an even color.  Finally, add the egg, veggies and ham back in with the rice.  Continually stir the dish for 3 minutes over the heat, then move everything back to the finished meal dish and serve.