Butter Chicken Focaccia

Butter Chicken Focaccia

Butter chicken is stuffed into the best focaccia dough, which is slicked with garlicky ghee, sprinkled with cilantro and served with a bowl of extra sauce on the side for slathering. Serve this one hot at your next gathering and watch everyone swoon. This is most delicious fresh out of the oven, but save any extras well-wrapped in the fridge and reheat.

Ingredients:

4 boneless, skinless chicken thighs, about 13 oz (370 g)
Salt and freshly ground pepper to taste
1 tbsp (15 mL) canola oil
1/2 cup (125 mL) chopped red onion
1 jar (400 mL) spicy butter chicken sauce, divided
1 recipe (Anything But) Basic Focaccia, completed through Step 6 (recipe follows)
2 tbsp (30 mL) ghee
1 1/2 tsp (7 mL) coarsely chopped garlic
2 tbsp (30 mL) chopped cilantro

(Anything But). Basic Focaccia
Directions:
This is a very wet dough, which makes a beautifully thick and puffy focaccia with a holey interior—perfect for sandwiches. The series of “stretch and folds” you do while the dough is rising helps to give the gluten enough structure to hold the air pockets. If you’re unfamiliar with the technique, you may want to search online for a visual reference. Do use a scale, if possible, for the measurements of flour and water.
Ingredients:
1 1/8 lb (510 g) all-purpose flour (approx. 3 3/4 cups/925 mL)
2 tsp (10 mL) instant yeast
4 tsp (20 mL) Diamond Crystal kosher salt or 2 tsp (10 mL) fine sea salt
14.5 oz (410 g) lukewarm water (approx. 1 2/3 cups/400 mL)
2 tsp (10 mL) honey
3 tbsp (45 mL) olive oil, divided
Maldon salt (optional)

Directions:
In a large mixing bowl, stir flour, yeast and salt with a fork until combined. Stir in water and honey with fork until all dry ingredients are incorporated. Scrape down the sides of the bowl, drizzle 1 tbs (15 mL) oil overtop, and use a wet hand to fold the dough over on itself until oil has been incorporated and dough feels slightly tightened up, about 20 times. (Dough will be very wet and messy.) Scrape any dough from your hand back into bowl. Cover loosely with plastic 

wrap and set aside in a warm spot for 30 minutes.

Wet your hands then grab dough from one side and pull it up and overtop of the dough ball.  Repeat this action, rotating bowl so you work all the way around dough until it has tightened up into a ball, about eight folds. Cover bowl,

Lightly oil a metal 9 × 13–inch (23 × 32.5–cm) baking pan. Line with a piece of parchment that goes across bottom and overhangs long sides. (This “sling” makes it easy to remove bread from pan when done.) Pour in 1 tbsp (15 mL) oil overtop and spread to coat parchment.

Wet your hands and loosen dough from sides of bowl. Repeat the stretch and fold action four to six times then tip dough into prepared pan. Fold dough into thirds like a letter, then turn over
and rotate so seam is on bottom and rectangle fits pan. Put your hands under dough at corners and lightly stretch to fill pan as much as possible. Lightly cover with plastic wrap and let stand until very puffy and bubbly, about 1 1/2 hours.

Place rack in bottom third of oven. Preheat to 450°F (232°C).

Drizzle dough with remaining 1 tbsp (15 mL) oil. Use your fingers to press down and dimple dough all over—it should now look super bubbly. If you’re baking it plain, sprinkle with Maldon salt, if desired.

Bake in bottom third of oven until deeply browned, about 25 minutes. Transfer to a wire rack to cool. It’s best enjoyed the same day you 

bake it, preferably slightly warm. Serves 8 to 12

Italian Sausage And Tomato Soup

 Phillis Carey’s Recipes of the Week November 6, 2020

ITALIAN SAUSAGE AND TOMATO SOUP

Serves 6 to 8.

2 slices bacon, diced
1 lb. Italian sausage, casings removed and crumbled
1 cup chopped red onion
3 cloves garlic, minced
1/2 tsp. dried oregano
1/4 tsp. crushed red pepper flakes
1 bay leaf
1-28 oz. can diced tomatoes in juice
6 cups low sodium chicken broth
1/4 cup orzo
1-15 oz. cannellini or other white beans, rinsed and drained Salt and pepper to taste
1/2 cup coarsely chopped fresh basil
1/2 cup freshly grated Parmesan

1. Cook bacon in a large pot over medium heat to render the fat and to cook until almost crispy. Add the crumbled sausage and continue cooking and stirring occasionally until sausage is browned. Add the onions and cook for 5 minutes. Add the garlic, oregano and red pepper flakes and toss 30 seconds.

2. Stir in bay leaf, tomatoes and chicken broth. Bring to a boil; simmer for 10 minutes. Add the orzo and cook 5 minutes. Add the beans and simmer until heated through and orzo is tender, about 5 minutes. Season to taste with salt and pepper. Stir in the fresh basil and serve sprinkled with Parmesan.

Spinach Salad With Stuffed Mushrooms

Spinach Salad With Stuffed Mushrooms

Ingredients:

Mushrooms:

12 large Cremini mushrooms

8 large scallops cut in chunks

4 teaspoons Saki

1 medium egg, beaten

3/4 teaspoon grated lime rind

2 teaspoons light soy sauce

salt and freshly ground white pepper

4 teaspoons cornstarch

1/2 teaspoon sugar

3 tablespoons panko bread crumbs

2 tablespoons vegetable oil

Salad:

6 cups baby spinach

1/2 cup chopped red onion

Dressing:

1 tablespoon seasoned rice vinegar

1 tablespoon soy sauce

2 tablespoons vegetable oil

Directions:

Score the tops of the mushrooms with a knife in the crosshatch pattern.  Place scallops. sake, egg, grated lime rinds sauce, salt and pepper, cornstarch and sugar in the food processor.  Process until mixture is smooth. 

Fill mushroom caps with about 2 tablespoons paste rounding it very slightly in center.  Press mushrooms paste side down, firmly into mixture, making sure the whole top is coated.  Reserve.

Preheat oven to 400*F degrees.

Heat an oven-proof skillet on a medium heat and add oil.  Fry mushrooms coated side down for 30 seconds, just until coating is golden.  Turn over and place skillet in oven.  Bake for 5 minutes or until mushrooms are tender.

Combine spinach and red onions.  Whisk together rice vinegar, soy sauce, and oil.  Toss the salad.

Slice the mushrooms into three or four slices each.  Place in a circle on plate.  Top with a twist of spinach salad.  Serves 4