Text 10278, 94 rader
Skriven 2008-07-09 08:43:00 av JOAN MACDIARMID (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Re: pizza
=================
 Hi, Jim,

 JW> It was truly a pizza, but with non-traditional cheese and toppings.
 JW> Pizza base. Even I wouldn't call it a pizza if it was on bread. [g]

 JM> Now Michael has suggested yours would be a focaccia

 JW> I think of focaccia as a bread, leavened, at least one inch thick. I
 JW> used a thin shell pizza crust. So to me it was pizza.

 JW> This could turn into a chili bean-clam chowder war and I ain't going
 JW> there. It's nice to have allies though.

 Ho-kay! I was just puzzling out the nomenclature, and the
 focaccia sounded like a better, more general, descriptor.
 In any case, congratulations on making a nice supper! *I*
 at least give you permission to do it again or experiment
 further (G). Enjoy your summer!

MMMMM----- Recipe via Meal-Master (tm) v8.05

      Title: CHICKEN CONFIT AND LAVENDER FOCACCIA SANDWICH
 Categories: Sandwich, Bread, Condiment
      Yield: 4 To 6 servi

MMMMM---------------------------SPONGE--------------------------------
    1/2 c  Warm water (105-115 F)
      1 t  Dry active yeast
    3/4 c  Flour
      1 t  Minced garlic

MMMMM--------------------------FOCACCIA-------------------------------
      1 c  Warm water (105-115 F)
      1 t  Dry active yeast
    1/4 c  Plus 2  Tbs  olive oil
  3 1/4 c  Flour
      3 T  Chopped lavender
      1 T  Salt
    1/2 t  White pepper

MMMMM--------------------------SANDWICH-------------------------------
      4 c  Shredded chicken confit
      8 ea Whl roasted Italian tomatoes
           - julienne
      2 c  Wilted spinach seasoned
           - with garlic, shallots
           - salt and pepper
      4 ea Grilled red onions, cut
           - into rings
      3 ea Slc Terebene
           -Cheese, 2" X 1/4"
    1/2 c  Roasted Garlic and Black
           - Pepper Aioli
           Potato chips and chopped
           - parsley for garnish

MMMMM----------------ROASTED GARLIC AND BLACK PEP---------------------
      1 c  Mayonnaise
      3 cl Roasted garlic, mashed
           Squeeze of lemon
      1 t  Cracked black pepper
           Salt

  Combine all ingredients well.

  Preheat the oven to 425 degrees with baking stones. For the sponge:
  Place the water in a large bowl, stir in the yeast and dissolve. Let
  stand until bubbly, about 45 minutes.

  For the focaccia: In a mixing bowl, dissolve the yeast in the water.
  Add the yeast mixture and 1/4 cup of the olive oil to the sponge
  mixture. Stir in 1 cup of the flour. Add the lavender and salt and
  pepper. Mix in the remaining flour in two batches until fully
  incorporated and dough forms a ball. Turn the dough out onto a
  floured surface and knead the dough until soft and velvety. Place the
  dough in a greased bowl, turn once and cover. Let rise until double
  in size, about 1 hour. Turn the dough onto a greased 11 by 17 baking
  sheet. Using your fingers, press out the dough to cover the pan;
  cover with a towel and let rise again, about 1 hour. press the dough
  all over with your fingers. Drizzle the dough with the remaining oil,
  salt and lavender. Bake directly on the baking stones for 35
  minutes.. Season with salt and pepper. Cut the focaccia into six
  equal squares. Spread the aioli evenly over the square. Starting with
  the confit, layer each ingredient, on one side of the bread. Fold the
  bread over like a book and place on a platter. Garnish with the
  potato chips and chopped parsley. SOURCE: Essence of Emeril Cooking
  Show Copyright 1997, TV FOOD NETWORK SHOW #EE2306

MMMMM

 Joan
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