Semolina Crunch




I adore semolina bread and it amazes me that I am able to get so many delicious meals from one easy recipe. I have worked diligently on perfecting this recipe for over two years! I love that I now have the perfect toasting loaf as well as a tasty flatbread or cracker dough.

Last night I tried my recipe on a flatbread with no sauce. The flavorful flatbread derived it's salty goodness from freshly-grated Asiago cheese, garlic oil, cracked black pepper and kosher salt on top of my hand-stretched dough. The spinach was tossed lightly in olive oil and added to the dough along with black olives! The final topping was a few handfuls of romano cheese and a generous sprinkle of cayenne pepper.

The results-FABULOUS!

Thinly-sliced toasted semolina bread with strawberry preserves provided breakfast "afterglow"!
Posted by Picasa

Comments

Post a Comment

Popular posts from this blog

Jacque Pepin's Chicken Liver Pate

Image
Every silky-smooth bite of this pleasing chicken liver pate was worth the extra calories!  Created by my daughter-in-law's mother, Jill, the recipe captured everything I love about pate! A perfectly smooth pate enhanced by the addition of cognac. The rich chicken livers pared deliciously with a dark berry compote made of strawberries, blackberries and fresh blueberries! Recipe: Jacque Pepin's Chicken Liver Pâté FAST MAKE-AHEAD 1/2 pound chicken livers, well-trimmed 1/2 small onion, thinly sliced 1 small garlic clove, smashed and peeled 1 bay leaf 1/4 teaspoon thyme leaves Kosher salt 1/2 cup water 1 1/2 sticks unsalted butter, at room temperature 2 teaspoons Cognac or Scotch whisky Freshly ground pepper Toasted baguette slices, for serving In a medium saucepan, combine the chicken livers, onion, garlic, bay leaf, thyme and 1/2 teaspoon of salt. Add the water and bring to a simmer. Cover, reduce the heat to l...
Read more

California Sourdough Bread

Image
I found this recipe in one of my favorite chef cookbooks. The recipe is made over a couple of days and calls for starter made from potato water. I had just made up a batch of potato starter-but with potatoes and the potato water, so, that was the first substitution I made. I also switched one cup of the required bread flour for a cup of Italian flour. The results were wonderful. As you can see there is a golden crust around the entire bread but instead of a typical chewy sourdough crust this was a little more crispy. . .like German brotchen. The recipe called for spritzing the dough with water before putting into the oven-which I did-but I also placed a small glass bowl with water in the oven-occasionally pouring water on the floor of the oven to create steam. My husband told me he loved me as he ate his hot-from-the-oven bread! I wanted to share a photo of the inspiration behind all the sudden interest in bread baking.  My friend, Char Fontane gave this to me for Ch...
Read more

Casa Bella Bed and Breakfast of Newnan

Image
Guests of Bed and Breakfasts, for the most part, are pretty easy to please. A comfy bed in clean surroundings - a few pretties, here and there, and a hot breakfast with lots of fresh coffee. That's pretty much the formula! This weekend we installed a small coffee nook to satisfy the need for the fresh, hot coffee. We're still waiting on a new countertop but it's easy to imagine the finished space. Spread around the B & B are several one-cup coffee makers; allowings guests to grab a quick cappuccino or hot tea before breakfast or after a late night in Newnan. It's been seven years since we closed The Old Garden Inn. Between learning how to operate a leased-access channel and running a Bed and Breakfast, the work load was a little too heavy. But, as the opening draws near, I find myself becoming more and more excited. Choosing the breakfast menus and adding a few new items is great fun for a "foodie". Imagining the "oohs and ahh's" from ...
Read more