Author: ds83473@gmail.com

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Mediterranean pressed sandwiches


These sandwiches are what we ate for a picnic on Labor Day: The one on the right is a version of Pan Bagnat, kind of a Nicoise salad featuring tuna and tomatoes, on bread, and the sandwich on the left is a vegetarian version with goat cheese, tomatoes, and roasted peppers. Both sandwiches are brushed with olive oil, and spread with oil-poached garlic. If you are a New York Times subscriber you can watch a video by Melissa Clark (it might play for non-subscribers …) that shows her using her 7-year-old daughter to press the sandwich; if you do not have a 7-yo available, you can use a few heavy cans or jars of food. Like the Cowboy Caviar, feel free to adapt to the vegetables you have on hand.

Takes about 30 minutes to assemble, plus one or two hours to press, and optional chilling time
Serves 4-6

For one sandwich/4-6 servings:
1 ciabatta bread* or 4 crusty Kaiser rolls
1-2 whole bulbs of garlic, depending on size
1/4 to 1/2 cup olive oil
1 dried hot chile
1 red bell pepper, sliced into strips
thin slices of red or other onion
2 medium tomatoes, thinly sliced
a handful of basil leaves, torn into pieces
For the tomato-goat cheese variant:
3-4 four ounces goat cheese, softened
1/4 cup roasted red peppers, homemade or from a jar
For Pan Bagnat:
one 6 oz. can oil packed tuna
2 tablespoons capers, drained
1/2 zucchini or summer squash, thinly sliced – about 1/2 cup slices

*If you want to try making the ciabatta, this King Arthur recipe works well. Otherwise Madison Sourdough makes a nice ciabatta and you’ll also find it in any grocery store with a good-sized bakery department.

  1. Make the oil-poached garlic: separate the garlic cloves, peel them, and place them in a small saucepan with the dried chile. Pour in olive oil to cover the cloves and cook over medium heat for 10-15 minutes, until the cloves are very soft, checking by poking with a fork. Watch closely so it doesn’t brown or burn. Cool, and fish the cloves of garlic out of the oil and mash them with a fork. Reserve the mashed garlic and oil separately.
  2. Assemble the sandwich(es): Split the bread or rolls. For either variation, start by spreading a good portion of the mashed garlic on the bottoms of the bread. Brush more poaching oil over the garlic, and also brush the tops with oil. For the tomato version, spread goat cheese on the bottom of the sandwich, then layer on the sliced peppers, onion, and roasted peppers. Top with sliced tomatoes and torn basil. For the pan bagnat version, mix the un-drained tuna with the capers, and distribute evenly on the bottom of the sandwich. Shingle the sliced squash over the tuna, layer on the sliced peppers, onion, and top with sliced tomatoes and torn basil.
  3. Press the sandwiches: put the tops on, and wrap in plastic wrap or waxed paper. Place the sandwiches between two cutting boards (or under one cutting board on the counter, if you don’t have two) and top with a few heavy cans – like 28-ounce canned tomatoes – and press for 1-2 hours. After pressing you can serve immediately or chill for several hours or overnight.
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Tomato Feta Galette with Parmesan Crust

Every summer has to have its edition of tomato pie. (see the Tipi newsletter for prior pies, e.g. tomato handpies from 2021, or Smitten Kitchen’s burst tomato galette, that has corn & summer squash in the filling, or my version of Smitten’s) What makes this pie so appealing is that it avoids sogginess by keeping things simple: the filling is sliced tomatoes, feta, herbs, and shallots – that’s it!

Takes about 45 minutes to assemble and bake, plus 30 minutes to overnight to chill the crust.
Serves 6

Crust:
1 1/2 cups flour
good pinch salt, unless you’re using salted butter
2 teaspoons sugar
1/2 cup butter, either salted or un- (1 stick, 8 tablespoons)
1 tablespoon vegetable shortening or lard
1/2 cup grated Parmesan cheese
2-4 tablespoons cold water

Filling:
4-5 ounces feta cheese (a heaping cup), crumbled
1 medium shallot, finely chopped – about 3 tablespoons
1-2 tablespoon soft fresh herbs, such as basil, parsley, or thyme; or 1 teaspoon dried thyme
1 pound of tomatoes, your choice of variety, sliced about 1/4-inch thick. If you include cherry tomatoes in your mix, cut them in half
freshly ground black pepper and kosher or coarse salt for sprinkling

  1. Make the crust: measure the flour, salt (if using), and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. Add the Parmesan. With the mixer or processor running, or while stirring with a fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about 30 minutes, and up to 2 days.
  2. When you’re ready to bake, place a rack in the lower middle of your oven and heat to 400°. Line a baking sheet or pizza pan with parchment paper.
  3. On a lightly floured work surface, roll out the crust to a rough 12-inch or larger round. It’s okay if the dough isn’t perfectly round. Flop the crust in half and transfer to your parchment-lined pan – some people like to roll the dough around the rolling pin, and unroll it onto the pan. Once you have the crust in the pan, spread the feta in an even layer leaving a 2-3 inch border – think a 9-inch circle in the middle of your pan. Scatter the chopped shallot over the cheese, and add half of the chopped herbs, some salt and pepper, and lay the tomatoes on top. If you’re using cherry tomatoes, try to put the halves cut side up.
  4. Gently fold the edges of the crust over the tomatoes, covering about 2 inches of the filling and pleating the crust as you go. Top with the rest of the herbs, and a little more salt.
  5. Bake until the crust is golden-brown and the tomatoes are soft, about 30-45 minutes – watch that the bottom does not get too dark, and move the baking tray to a higher position in the oven if you think that’s starting to happen. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool for 10 minutes more. Serve warm or at room temperature.
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Summertime Vegetable Curry

This recipe uses green beans, carrots, and yellow squash from this week’s box, but feel free to adapt to what you have – you will need approximately 6 cups of chopped vegetables altogether, not counting the onions.

Takes about 45 minutes
Serves 6

4 tablespoons coconut oil or olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into cubes
a few generous pinches of kosher salt, and freshly ground black pepper
2 cups of chopped onions
a 2-3 inch piece of fresh ginger, peeled and grated
2-3 cloves of garlic, smashed and chopped
2 teaspoons curry powder
1 teaspoon garam masala
1/2 teaspoon each: ground cumin, turmeric, and coriander
1/4 cup tomato paste
1/4-1/3 cups water
a heaping cup of peeled and sliced carrots
8-12 ounces green beans, rinsed, trimmed, and cut into 2 inch pieces – heaping 2 cups
1 (13.5-ounce) can of unsweetened coconut milk – full fat preferred, but lite works
2 large summer squash or zucchini, rinsed, quartered longwise, and cut into chunks – heaping 2 cups
More salt & pepper to taste

Optional garnishes: Lime wedges, cilantro leaves, and coarsely chopped, salted, roasted peanuts

Optional: serve with white or brown rice, chutney, and plain yogurt

  1. If you’re serving the curry with rice, start the rice first.
  2. Heat 2 tablespoons of the coconut oil in a wide deep skillet or braiser with a lid. Add the tofu cubes, season with salt and pepper, and fry for about 10 minutes over medium heat, flipping the cubes a few times, trying not to break them up too much, until they’ve gt a little color. Remove to a paper towel lined plate to drain.
  3. Wipe out the pan if necessary (I didn’t) and add the remaining 2 tablespoons of the coconut oil. Over medium high heat, add the onions and another couple of pinches of salt, and stir to coat with oil. Cook the onions for 2-3 minutes, then add the ginger and garlic, curry powder, garam masal, ground cumin, turmeric, and coriander. Continue to cook until the spices are fragrant and the onions, ginger, and garlic are softened, 5-10 minutes. If things start sticking add two tablespoons of the water.
  4. Add the tomato paste and the water, and stir until saucy. Add the carrots and the green beans, cover, reduce the heat, and simmer until softened, about 10 minutes. Again, add a little more water if things start to stick.
  5. Add the coconut milk and mix well. Add the squash, stir and cover and cook for another 10 minutes, until the squash are cooked but not mushy. Taste for salt and serve with the optional garnishes and rice.
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Master vegetable quiche recipe

Use this formula to make vegetable – and cheese! – quiche, using just about any vegetable and cheese.

Crust:

1 1/2 cups flour (unbleached white or whole wheat)
good pinch salt, unless you’re using salted butter
2 teaspoons sugar
1/2 cup butter, either salted or un- (1 stick, 8 tablespoons)
1 tablespoon vegetable shortening or lard
1 tablespoon sugar
2-4 tablespoons cold water

Filling:

1-2 tablespoons butter or olive oil
1/2 to 1 cup chopped onion, or other onion-like vegetable – shallots, scallions, leeks, etc.
Two generous cups vegetables, cleaned and sliced, e.g. asparagus, broccoli, mushrooms, kale or other sturdy greens, etc. The exception is spinach – since it will wilt down a lot, you’ll need to start with at least half a pound and up to one pound of spinach.
salt and freshly ground pepper
1 1/2 cups grated cheese, 3-4 ounces, or similar volume crumbled goat cheese or feta
2-4 eggs
1 1/2 to 1 2/3 cups half & half, buttermilk, heavy cream, or a mixture

See below for process pictures.

Make the crust: measure the flour, salt and sugar into the bowl of your stand mixer (my favorite method), your food processor, or a mixing bowl. Slice the butter and shortening over the top and combine with the flour mixture, using the paddle attachment of the mixer, by pulsing the processor, or using a pastry blender, 2 knives, or your fingers, until you have a crumbly mixture with no butter lumps bigger than currants. With the mixer or processor running, or while stirring with fork, drizzle in the water by tablespoons, until the mixture just starts to come together in clumps. Stop before you have one big ball. Turn the crust out onto a floured surface and knead lightly to bring it together. Gather it into a ball, flatten into a disk, wrap (in plastic, wax paper, one of your reusable snack/sandwich bags), and chill for about an hour, and up to 2 days.

When you are ready to assemble the quiche, if the dough has been chilling, get it out of the fridge about 15 minutes before you want to roll it out, to soften just a bit. Roll out the crust and fit it into a shallow 9-inch pie plate, metal preferred. The crust browns better in metal then glass, and tends to slip down the sides less. Set the crust in the fridge or freezer while you prepare the filling.

Make the filling: melt the butter or pour the olive oil in a 10-12 inch skillet with a lid. Add the onions and sauté over medium heat until softened but not browned, 5-10 minutes. If you are using a vegetable with harder parts, such as asparagus stalks or broccoli or chard stems, add them now. Season with salt and pepper and continue to cook until starting to soften, another 5 minutes or so. Add the rest of the vegetable, e.g. asparagus tips or broccoli florets. Cover the pan the let everything steam until the vegetables are done to your liking – they should be a little underdone than for regular eating, since they will cook again in the quiche. If you are using greens add them to the onion mixture, and cover right away to wilt. Remove the lid and cook for a few more minutes to boil off any excess liquid. remove from the heat and let cool.

Assemble the quiche: Heat the oven to 375° Get the quiche crust out of the fridge or freezer, and place it on a cookie sheet or pizza pan, dark colored (better for browning) if you have one.

Sprinkle a layer of cheese into the bottom of the crust, reserving about 1/3 cup for topping. Beat the eggs in a spouted measuring cup that’s at least 2 cups (one pint) or larger if you have one. Add enough of whatever dairy product you are using to come to 2 1/4 cups. Add the vegetable filling on top of the cheese, and then pour in the egg mixture. Some people like to put the vegetable & cheese filled quiche onto the oven rack, and then add the egg to avoid having to walk across the kitchen with a liquid-filled quiche.  If your oven racks don’t slide in smoothly you might spill the quiche at that point, however.

Bake for about 25  minutes on an upper rack then move to a lower rack and back another 20 minutes or so until puffed and golden. Allow to rest for about 15 minutes before cutting and serving. Enjoy hot or room temperature.

Rolled out piecrust.
Flop the pie crust in half and place it in the pan. Unfold and gently fit into the pie dish.
Trim the edges of the pie crust, and roll the remainder to make a neat edge. Place the trimmings on another cookie sheet. Sprinkle with cinnamon sugar and bake along with the quiche for a treat. Watch carefully – they cook fast! Done in 10 minutes or less.
Crimp the edges – this pattern was made with 2 fingers and a thumb – you can also crimp the edge with a fork. Place the crust in the fridge or freezer while you make the filling.
Add the cheese first, then top with the vegetables.
Pour the egg mixture over the vegetables, and sprinkle on a little extra cheese.
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Orange-scented Ricotta Chocolate Chip Muffins

On a Monday morning, I was musing on what kind of muffin to make, using up various things that I had in the fridge and kitchen; banana? No, we’ll probably want to eat the bananas. Buckwheat flour? No, I made some buckwheat-date muffins recently, the ones I always make after Passover to use up the charoset. Ricotta? Yes! These are based on Yossi Arefi’s Black- and Blueberry Ricotta cake. I only have frozen blueberries right now, so was considering, and when I saw her suggestion of chocolate chips, that did it.

Ingredients:

1 cup + 2 tablespoons sugar
3 large eggs
3/4 cup unflavored oil, such as safflower or canola
1 1/2 to scant 2 cups ricotta (16-oz. container with like a spoonful out)
1 1/2 teaspoons vanilla
1 teaspoon kosher salt
grated zest of one organic orange
1 3/4 cups + 2 tablespoons flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 3/4 cups mini chocolate chips
coarse sugar for sprinkling on top

Grease or line the wells of a 12-cup muffin tin with papers. You might need one extra muffin cup or ramekin – I got 13 muffins, baker’s dozen. Heat the oven to 375°

Break the eggs into a large mixing bowl, and add the sugar. Beat with a whisk until it’s looking a bit lightened – about 3 minutes. Pour in the oil and whisk until it’s nicely emulsified. Beat in the ricotta, breaking up the lumps until smooth. Add the vanilla and salt, grate in the orange zest, and stir. Switch from the whisk to a silicone spatula, and mix in the flour, the baking powder and soda, then fold in the chocolate chips.

Scoop the batter into the muffin tin, and sprinkle with sugar.

Bake for about 25 minutes until nicely browned and firm.

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Definitive Buttermilk Cimmy Buns – 2022 Update

See original recipe here, makes about 2 dozen buns; updates based on this Bon Appetit recipe, April 2020.

Makes 9 large buns

For the dough:
1/4 cup  water
2 1/4 teaspoons active dry yeast (1 packet)
1/4 cup dark brown sugar
1 cup buttermilk or whole milk yogurt at room temperature
5 tablespoons unsalted butter, softened
2 teaspoons salt (or just a pinch if you use salted butter)
3 cups unbleached white flour

For the filling:
3/4 cup King Arthur Baker’s Cinnamon Filling, and 2 – 3 tablespoons water
OR
Use this filling
OR
Date filling:
1 lightly packed cup of pitted and chopped dates, preferably Medjool
!/4 cup dark brown sugar
2 teaspoons cinnamon
2 tablespoons vegetable oil
pinch of kosher salt

For the glaze:
2 tablespoons cream cheese, softened – microwave for about 10 seconds if you forget to leave it out
1 lightly packed cup powdered sugar
1-2 tablespoons milk
1/2 tsp. vanilla

Make the dough: Pour the 1/4 cup water into the bowl of a stand mixer. Sprinkle in the yeast, and let it soften. Add the sugar and buttermilk or yogurt. With the paddle beater, mix in the salt and a cup or two of flour. Start adding the butter by tablespoons. Add enough of the rest of the flour to make a very soft dough. Mix/knead on medium speed for five minutes. Form the dough into a ball and transfer to a plastic container with room to let it rise. 2 quarts is a good size if you have one, otherwise cover the mixing bowl airtight. Refrigerate the dough for 8 hours or up to 24.

Make the filling: Place the dates in a heat proof bowl and pour in 1 cup boiling water. Let stand to soften, 10 minutes or more. Drain the dates, and puree in a food processor with the sugar, oil, and salt. You can refrigerate the filling while the dough rises in the fridge. Let it come to room temperature before assembling the buns or it wil be difficult to spread.

Assemble and bake the buns: Grease a 10-12″ cast-iron skillet or 9-10″ cake pan with vegetable oil or butter. Remove the dough from the fridge, and scrape out onto a very lightly floured surface. I like to use a pastry cloth (sometimes called a frame); it’s a piece of heavy cotton printed with a ruler and circles for rolling out the dough. Roll the dough out to an 8″ square. Fold in half into an 8 x 4″ rectangle, then fold rectangle over itself to form a 4″ square. If the dough resists, let it rest about 5 minutes to relax and try again. After the second folding, roll out the dough to a 10 x 12″ rectangle. Dollop the cinnamon filling of your choice onto the sough and spread it, leaving about a 1-inch border on one of the long sides, and going right up to the edge on the short sides.

Roll the dough up tightly and pinch closed. Cut the roll into 9 slices with a chef’s knife or (unflavored!) dental floss and place them in the pan. Cover the pan with a domed lid if you have one, or greased foil if not. Let the covered buns rise until puffy, 1 to 1 1/2 hours depending on how warm your kitchen is.

Heat the oven to 350° and bake the still-covered buns for about 20 minutes, until they are risen and firm but not browned. Remove the lid, and continue to bake another 15-25 minutes until nicely browned.

Finish: While the buns are baking, mix up the glaze. Put the cream cheese in a bowl and whisk in the powdered sugar, milk, and vanilla.

When the buns are done, remove from the oven and let cool for 10 minutes. Drizzle the glaze over and serve warm!

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Pumpkin (or winter squash) Scones with Maple Glaze

pumpkin scones
Make 12 scones
Takes about 45 minutes

3 cups flour
3 tablespoons sugar
1 teaspoon cinnamon
1/2 teaspoon ground nutmeg, freshly grated
1/2 teaspoon ginger, or 1 tablespoon grated fresh ginger
OR omit the other spices and use to 2 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 tablespoon baking powder
3 tablespoon butter
1 cup pumpkin or winter squash puree (approximately the yield of one roasted squash!)
1 egg
3 tablespoons honey
2-3 tablespoons milk, if necessary
Optional: up to 1 cup chopped dates, cinnamon chips, nuts, dried cranberries

Icing
1 cup confectioners’ sugar
3 tablespoons maple syrup

Preheat the oven to 400 degrees.

Combine flour, sugar, spices, and baking powder in a bowl. Slice butter on top, and cut in with a pastry blender until the mixture has a meal-like consistency. Mix the pumpkin, egg, and honey, and add to the flour mixture, mixing and kneading until you have a soft dough, adding optional milk if necessary.

Divide the dough in half and on a floured surface, roll or pat it into two 8-9 inch circles, and cut each into 6 wedges. Place on a parchment lined, or un-greased baking sheet, and bake in the oven until browned and firm.

Combine the icing ingredients while the scones bake. Drizzle the icing over the scones after they have cooled for about 10 minutes.

Summer 2021 CSA box recipes

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Bok choy, red pepper, and ground turkey, or pork, or tofu stir fry

Turkey bok choy stirfry
Takes about 30 minutes, longer to cook brown rice

For serving:
1 1/2 cups white or brown rice

Sauce:
1/3 cup soy sauce
2 tablespoons Hoisin sauce
1-2 tablespoons dark brown sugar
1 tablespoon sherry or white wine (optional)
1 tablespoon sesame oil
1/2 cup chicken or vegetable stock or water
1-2 tablespoons cornstarch
Optional – pinch red pepper flakes or a good squirt of chili-garlic sauce, like Siracha

Stir Fry:
1 pound ground turkey, or pork, or a 12-14 ounce package of tofu
1 cup onion, sliced pole to pole
2 garlic cloves minced or put through a press
4 cups sliced bok choy, leaves and stems separated
1-2 frying peppers, thinly sliced
Optional – in lieu of red pepper flakes in the sauce, 1 jalapeño, finely chopped
1-2 tablespoons vegetable oil

First, put the rice on to cook.

Then, mix up all the sauce ingredients, except the cornstarch.

Heat 1 tablespoon of the vegetable oil in a wide deep skillet or wok, and brown the turkey (or pork). Add about half of the sauce to the pan, when the meat is almost done. If you are using tofu, crumble it, and brown it, and then add the sauce when it is browned on all sides. Transfer the mixture to a bowl or plate, and wipe out the skillet.

Add another tablespoon of the vegetable oil to your skillet, and stir fry the veggies in the order given: onion, garlic, bok choy, peppers. When the vegetable are almost done, add the protein mixture back into the pan. Mix the cornstarch into the sauce and add that, stirring so that everything is glazed nicely as it thickens.

Enjoy over rice.

Summer 21 CSA box recipes

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Panzanella

panzanella
Panzanella is a great way to eat tomatoes and use up the end of that sourdough loaf that you can’t get anyone to eat! The salad in the picture is made with grape tomatoes and cucumbers – a mix of the grape and slicing tomatoes in this week’s box will work fine, and omit the cukes if you’re out.
Makes 4-6 servings
Takes 30 minutes or less

about 4 ounces crusty bread – 4 large slices or so
1 clove garlic, minced or pressed
2 tablespoons olive oil
2 1/2 pounds of tomatoes, any variety
2 tsp. Dijon or other prepared mustard
a good pinch of sugar
another one of coarse salt
freshly ground black pepper
2 tablespoons red wine vinegar
a good pinch of sugar
another one of coarse salt
freshly ground black pepper
1/4 cup olive oil
1/4 of a large red or sweet white onion, peeled and thinly sliced
2 tablespoons capers, drained (optional)
a couple of good handfuls of herbs (basil or parsley), chopped or torn as appropriate
3 oz. feta cheese, crumbled

Preheat the oven to 350. Tear the bread into coarse chunks, crouton size, and place it in a bowl large enough for tossing. Pour in 2 tablespoons of the olive oil, and add the garlic, and toss. Turn the oiled bread out onto a sheet pan, and toast in the oven until golden. Let cool.

Mix the mustard, sugar, salt, pepper, and vinegar in the bottom of the bowl you’ll serve your salad in. Drizzle in the olive oil while whisking. Cut the tomatoes in half, squeeze out some of the juice and seeds, and cut them into bite size pieces. Add them to the bowl with the bread, onion, and capers, and toss well. Add the herbs and toss again. Right before serving, which should be within in an hour or two, top the salad with the crumbled feta.

Summer 2021 CSA box recipes

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Focaccia with Roasted Peppers

focaccia
Based on Carol Field’s Focaccia from Genoa, in Focaccia, Simple Breads from the Italian Oven
10-12 servings
Takes about 45 minutes active time, plus 2 hours to overnight to rise

Sponge:
2 1/2 teaspoons (scant tablespoon, or one pack) active dry yeast
2/3 cup warm water (105° to 115° F – should feel just barely warm)
1 cup unbleached all purpose flour

Dough:
all of the sponge
1/2 cup room temperature water
1/3 cup white wine – also room temp
1/3 cup olive oil
2 3/4 – 3 cups unbleached flour
2 teaspoons table salt

Topping:
About 2 tablespoons olive oil, and about 2 teaspoons flakey salt
2-3 roasted peppers, technique below

Make the sponge: Pour the water into a mixing bowl, or the bowl of your stand mixer. Sprinkle in the yeast, then add the flour and mix with a rubber spatula until smooth. Cover the bowl and let rise for at least 30 minutes and up to 2 hours until bubbly and puffy.

Make the dough: Pour the water, wine, and olive oil into the bowl with the sponge. Add 2 1/2 cups of the flour, and the salt. Mix with a wooden spoon or with the flat beater of the stand mixer until you have a soft dough that pulls away from the sides of the bowl, adding the additional flour as necessary. If you are using a stand mixer, increase the speed to medium, and beat/knead for 3 minutes. If you are making the dough by hand, turn it out onto a floured surface and knead for 6-8 minutes adding just enough flour to keep the dough from sticking. For both methods, form the dough into a smooth ball in the bowl, cover, amd let rise for about 1 hour, until doubled. The dough can also be refrigerated at this point for several hours, and up to overnight.

Roast the peppers: there are lots of ways to do this, but the method I like best is to arrange whole peppers on a parchment- or foil-lined baking sheet, and place them under the broiler. Broil until they are well charred, turning to get all sides. Put the peppers into a heat proof bowl, and cover with a plate or lid. Let steam and cool for at least 15 minutes. Place a cutting board tipped into your sink, and lay a pepper on the board. Split it open with a paring knife, and let the (possibly very hot!) juices run into the sink. Remove the stem, veins, and seeds, and turn the pepper over and peel off the skin.

Shape the dough: Pour about a tablespoon of olive oil into a 10 x 15 1/2 in. baking pan and dump the risen dough out into the pan. Turn it over to coat it with oil, and start stretching & pushing the dough to the sides of the pan. Let rest for about 15 minutes – 30 if refrigerated – and then continue stretching and dimple the dough with your fingertips. Add the toppings at this point – up to another tablespoon of olive oil plus the roasted peppers and salt. Let the dough rise for about 45 minutes to an hour.

Bake the focaccia: About 30 minutes before the end of the rising time, heat the oven to 425°. When the dough is risen, place it in the oven and spray the top of the dough and bottom & sides of the oven with water from a mister. Close the oven and reduce the heat to 400°. Spray with water twice more during the first 10 minutes of baking. Bake 25 – 30 minutes total, until golden brown. Serve warm or room temperature.

The example in the picture has roasted poblano chiles and potatoes, parboiled & sliced thin, and roasted delicata squash, also thinly sliced.

Summer 2021 CSA box recipes

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