Focaccia transformed into an edible Charcuterie Board!

Focaccia transformed into an edible Charcuterie Board—such a unique idea. One that my sister Marla Payne shared from the internet. I've tried it twice now. The first time, I followed directions from the Chef Club video that included placing containers on a baking sheet and then draping focaccia over them. This resulted in dough that wasn't stippled on the top surfaces and containers that were a bit difficult to remove. Second time around, here's what I did: 

Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.   Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. etc.

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
   
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom.
   
   
   
   
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients. (Top photo is the one I made using the methods listed below; the 2nd photo is the one I made using the video directions.)
   
   
   

   

   To make a salami rose, I followed the instructions these video instructions - https://www.pinterest.com/pin/211174973454714/

Recipe without photos . . . Focaccia transformed into an edible Charcuterie Board

1 batch focaccia or pizza dough, such a potato dough based focaccia – it can be made, allowed to rise for about 30 minutes, then refrigerated overnight or for several hours; simply remove from fridge & proceed with directions that follow

Olive oil

Choice of toppings: herbs such as rosemary, olives, etc.

Additions: sliced cheese, salami or summer sausage, etc. pickles, dips (such as BBQ based mayo), etc. 

1. Pan Prep: Drizzle a 15 1/2 x 10 1/2-inch rimmed cookie sheet or 2 smaller pans with folive oil. Generously oil the pan and the sides. 
2. Shaping Dough: Transfer the wet dough into the pan and let rest for about 10 minutes to relax gluten.  
3. Begin shaping the dough to fit the pan—starting at one side, softly press fingers into dough. Add herbs and olives, etc. Lightly brush or drizzle with a little more olive oil
4. Rise: Cover the dough with plastic wrap that has been lightly sprayed with pan release. to prevent sticking. Let rise in a warm spot until the dough is puffy and has doubled, anywhere from 30 minutes. 
5. When dough has doubled, carefully remove the wrap and place oven proof bowls or containers in dough to create "wells" where cheeses, meats, dips and pickles can eventually be place. Using your fingertips, dimple/stipple the dough.
6. Baking: Adjust oven rack to the middle of the oven and preheat to 425°. 
7. Bake bread for 15 minutes; remove the containers and turn the pan around and finish baking the bread for 10 to 15 minutes more or until bread is golden brown and slightly crisp on the bottom
8. Remove from oven, remove from baking pan and transfer to a wire rack. 
9. When sufficiently cooled, fill with your choice of ingredients. 

Loaded Zuppa Toscana (Tuscan Soup)

Cooler weather calls for soup in our household. This is a new recipe that my sister Marla Payne provided. It is `"M'm! M'm! Good!″ 

Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
   
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
   
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally.
    
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 
    

Recipe without photos . . . Loaded Zuppa Toscana (Tuscan Soup) About 10 serving 

6 slices bacon uncooked

1 lb. ground spicy Italian sausage

1 onion, diced (about 1 to 1 ½ cups cup)

3 carrots, diced (about. 1 ½ cups)

3 stalks celery, diced (about 1 ½ cups)

4 to 6 garlic cloves, minced

1/3 cup all-purpose flour

1 1/2 pounds/3 medium russet potatoes cut into bite size cubes

1 (15 oz) can cannellini beans rinsed and rained

1 (15 oz.) can can sweet corn rinsed and drained

1 (15 oz.) can creamed corn

4 cups low sodium chicken broth

3 cups whole milk

3 tablespoons cornstarch 

1 tablespoon Dijon mustard 

SPICES: (if in a hurry, 2 1/2 teaspoon Italian seasoning could be substituted for the parsley  basil, oregano & thyme listed below)

2 bay leaves

1 teaspoon EACH dried parsley, salt (or use fresh parsley & increase to 2 teaspoons)

1/2 teaspoon EACH dried basil, dried oregano (or use fresh herbs & double amount)

1/4 teaspoon EACH dried thyme, pepper (or use fresh herbs & double amount)

1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

2 to 3 cups finely chopped kale with stems removed or use spinach and add later

ADD LATER:

1 to 2 cups half and half or whole milk as needed 

2 to 3 cups loosely packed fresh chopped spinach or use kale and add earlier

GARNISH: 

Remaining bacon not already added to soup

Fresh parsley

Parmesan cheese

1. Cook bacon in Dutch oven/large stock pot until crispy; remove from pot. Drain all but 2 tablespoons bacon grease or add additional olive oil to equal about 2 tablespoons.
2. Add onions, carrots and celery and sauté for 5 minutes over medium heat. 
3. Increase heat to medium high and add sausage and garlic and cook, while crumbling meat, until meat is browned, about 3 minutes. 
4. Sprinkle in flour and cook, while stirring, an additional 2 minutes.
5. Turn heat to low and stir in potatoes, cannellini beans, creamed corn and sweet corn. 
6. Add chicken broth. 
7. Whisk cornstarch with milk and add to pot. 
8. Stir in Dijon, bay leaves and all seasonings.
9. Add kale if using or wait and add spinach later.
10. Increase heat to high, cover pot and bring to a boil. Remove lid and reduce heat to a gentle simmer until potatoes are fork tender and flavors have melded, about 30+ minutes, stirring occasionally. .
11. Stir in half and half, adding additional broth or half and half if desired for a less “chunky” soup and warm through.
12. Remove from heat and stir in spinach if using,  and half of chopped bacon.
13. Garnish individual servings with remaining bacon, fresh parsley and Parmesan cheese. 

Philly Cheesesteak Sloppy Joes

A cross between a Sloppy Joe and a Philly Cheesesteak, this recipe is DEFINITELY A KEEPER!  My sister Marla Payne discovering this “gem” and sent a link to the recipe along with rave reviews. She found it at Best Blog Recipes. 

Philly Cheesesteak Sloppy Joe served with slaw & chips.

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
   
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
   
   
   
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
   
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Recipe without photos . . .

Philly Cheesesteak Sloppy Joes    Yield: 6 burgers

1 lb ground beef

1 small yellow onion diced

1 small green pepper diced

8 oz cremini mushrooms diced

2 tablespoons ketchup

1 tablespoon Worcestershire sauce

2 to 4 tbsp A1 sauce depending on how strong you want the flavor

½ teaspoon salt

½ teaspoon pepper

1 tablespoon cornstarch

1 cup beef broth

8 oz provolone cheese sliced

6 sesame seed bakery hamburger buns or 40-minute hamburger buns 

1. In a large skillet over medium heat add ground beef and cook while breaking apart until no longer pink. Drain grease.
2. Return beef to the skillet then add onions, green peppers, and mushrooms. Cook for an additional 5 to 7 minutes, or until onions are tender.
3. In a small separate bowl combine beef broth and cornstarch. Whisk until no lumps remain. Pour broth over meat and stir well.
4. Add ketchup, Worcestershire sauce, A1 sauce, salt, and pepper. Stir well. Let cook until most of the liquid has been absorbed, about 5 minutes. TIP: The A1 sauce has a strong flavor. Start with 2 tbsp sauce and increase to 4 tbsp if you want your meat mixture to be bolder in flavor.
5. Turn off the heat to the burner. Add sliced provolone cheese to the top of the beef and allow to melt.
6. Serve meat and cheese mixture on sesame seed hamburger buns.

Instant Pot Stuffed Pepper Casserole

Our fall garden was the inspiration behind this comfort food casserole that mimics stuffed peppers but it much quicker . . . taking just about 30 minutes in the Instant Pot. 

Since we normally cook for two, and I have a 3-quart instant pot, I cut the ingredients in half but otherwise followed the recipe poste on shurary sweets blog. 

Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
   
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
   
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt. 
   
   
   
   
   
   

   

   
   

Recipe without photos . . . Instant Pot Stuffed Pepper Casserole    Serves 6 

1 pound ground beef

1 small yellow onion, diced (about ½ cup)

2 cloves garlic, minced

2 green bell peppers, diced

1 can (14 oz) diced tomatoes (don't drain)

1 can (15 oz) tomato sauce

⅔ cup beef broth

⅔ cup jasmine rice

1 tablespoon Worcestershire sauce

½ teaspoon kosher salt

½ teaspoon black pepper

2 cups shredded Cheddar or Cheddar-Jack cheese

1. For the pressure cooker, select "browning/ sauté " to preheat the pot. Once hot, add the ground beef and onion and sauté for about 5 minutes, stirring occasionally until beef is browned. 
2. Add the garlic and bell peppers, sauté for 1 minute.
3. Add tomatoes, tomato sauce, beef broth, rice, Worcestershire sauce, salt, and pepper. Lock the lid in place. Select "High Pressure and 5 minutes cook time.
4. Once the cook time ends, turn off the pressure cooker and use a natural release for ten minutes. Then finish with a quick pressure release and remove lid. Sprinkle the cheese on top, place lid back on, and let sit for a few minutes to allow cheese to melt.                                                  

Bacon-wrapped Dates . . . a nice addition to a charcuterie board

We included Bacon-wrapped Dates on a  French-inspired charcuterie board recently. This recipe heralds back to our days of catering — these dates were always a hit! One gentleman even said, "I don't like dates, but I love these! By the way, that's Dattes avec du Bacon in French.

Here we are in front of the charcuterie board. 

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down). 

As I assembled the dates, I put them on the tray. However, I did space them out so they were not touching prior to baking. I generally make them ahead, cover and refrigerate and then bake at the last minute. 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 

Recipe without photos . . .

Bacon-wrapped Dates Yield: 30 appetizers

1  8-oz. box pitted dates

30 pecan quarters or halves, depending on cavity size of the dates

10 to 12 slices bacon – cut each slice in thirds & allow to come to room temperature

 

1.   Stuff each date with pecan quarter.  

2.   Wrap each stuffed date with 1/3 slice of bacon--lapped to hold in place; secure with a toothpick if preferrred.

3.   Place on parchment lined baking sheet (seam side down) 

4.   Bake in a preheated  400° F. oven  for 12 to 15 minutes; can be turned to crisp bacon as needed. 

5.   Drain on a wire rack and serve warm or at room temperature. 

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz)

 I ran across this recipe at 12 Tomatoes blog and couldn’t resist trying it as . . . I’ve been pursuing a French cooking theme this past couple of weeks, we still have a boatload of zucchini and this recipe intrigued me. This recipe has equal amounts of liquid and rice but the liquid from the zucchini the extra moisture needed to cook the rice. 

Casserole ready to add to the oven.

NOTE: A note accompanied the recipe on the 12 Tomatoes blog said: “Julia's original recipe calls for salting and draining the zucchini, and then adding the reserved liquid, as well as parboiling the rice. This is a simplified version, but it tastes just as wonderful!”

 

This recipe is an interesting side dish with an emphasis on zucchini; the cooked rice adds body but is barely noticeable in the finished dish. I cut the recipe in half for just the two of us. We served it with salmon and garden tomatoes.

Julia Child’s Zucchini and Rice Gratin (Tian de Courgettes au Riz) 

2 to 2 1/2 lbs zucchini

1/2 cup uncooked white rice

1 cup onions, minced

5 tablespoons olive oil, divided

2 garlic cloves, minced

2 tablespoons all-purpose flour

1/2 cup milk, as needed

2/3 cup Parmesan cheese, grated and divided

Kosher salt and freshly ground black pepper, to taste

1. Preheat oven to 325°F and grease a 2-quart baking dish with butter or oil.
2. Wash zucchini and trim ends. Cut in half lengthwise, then grate and place in a large bowl.
3. In a large skillet over medium heat, heat 3 tablespoons oil. Cook onions until translucent, 8-10 minutes. Raise heat and continue cooking until lightly browned.
4. Add garlic and cook 1 minute more. Add rice and sauté for 2 minutes. Season liberally with salt and pepper.
5. Add rice mixture to zucchini along with 1/2 cup milk. Set aside 2 tablespoons of cheese and add remainder to zucchini mixture. Adjust seasoning as needed and stir to combine.
6. Transfer to baking dish and cover tightly with foil. Bake until rice is cooked but not mushy, about 50 minutes. Remove foil, drizzle top with remaining olive oil and sprinkle on remaining cheese.
7. Bake, uncovered, until crispy and golden brown, 10-15 more minutes. Can broil 1-2 minutes for additional color.