4 Preheat oven to 375 F (190 C) and prepare a 11-in x 9-in (28 x 23 cm) non- stick pan. Rub butter on surface and sides of pan. 5 Press dough into pan so it is evenly distributed. Cover again and allow to rise for 1 hour. Once risen, poke fingers onto entire surface of dough. Pour remaining 4 tbsp (60 ml) oil over focaccia. Add rosemary and salt. Bake for 20 minutes or until golden brown. If focaccia is still pale after 20 minutes, place under broil on high for 3 minutes or until golden. Rest for 5 minutes on a wire cooling rack and serve with infused oils. Makes 1 loaf CITRUS HERB-INFUSED OIL 1 cup (250 ml) olive oil 1 orange, zest only 3 sprigs thyme 1 sprig rosemary 1 sprig sage 1 In a medium saucepan over medium heat, warm olive oil. Add orange zest. Allow to cool completely and transfer to a glass jar. Add herbs and store in a cool dark place for up to 1 month. Makes 1 cup (250 ml) PAIRS WITH SEA SUN CALIFORNIA PINOT NOIR USA $28.99 37794 CLOUDY BAY SAUVIGNON BLANC New Zealand $38.99 304469
½ cup (125 ml) chopped flat-leaf parsley ¼ cup (60 ml) golden raisins ½ cup (125 ml) vegetable stock 1 x 1 lb (454 g) box phyllo pastry ⅓ cup (75 ml) unsalted butter, melted 1¼ cups (310 ml) crumbled feta cheese 2 tbsp (30 ml) clover honey 1 tsp (5 ml) black sesame seeds or black onion seeds 1 good pinch chili flakes (optional) 1 Heat oven to 400 F (200 C). 2 Place squash on a rimmed baking tray, toss with 1 tbsp (15 ml) oil and season liberally with salt and pepper. Roast for 10 minutes, then add chickpeas, cumin and harissa to baking tray. Stir everything together and continue to roast until squash is just tender, about another 20 minutes. Set baking tray aside to cool for 5 minutes before using a fork to mash half the chickpeas. 3 Reduce oven temperature to 350 F (180 C). 4 In a large sauté pan, heat another 1 tbsp (15 ml) oil over medium heat. Add onions, leeks and garlic and cook, stirring often, until onions have softened, about 10 to 15 minutes. Place half the onion mixture in a bowl and set aside the remainder in sauté pan. To onion mixture in bowl, add chestnuts, breadcrumbs, parsley, golden raisins and stock. Mix well and season to taste with salt and pepper. To onion mixture in sauté pan, add roasted squash mixture and stir to combine. 5 To assemble baklava, trim phyllo sheets so they fit neatly into a deep 9 x 13-in (23 cm x 33 cm) baking dish. Brush dish all over with a little melted butter. Brush 4 phyllo sheets with melted butter then layer in bottom of dish. Add ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta. Continue layering 4 sheets buttered phyllo, ⅓ squash mixture, ⅓ chestnut mixture and ⅓ crumbled feta 2 more times. Finish with a final layer of 4 buttered phyllo sheets. Cut baklava into a diamond pattern, taking care to cut all the way to bottom layer. Sprinkle with sesame seeds and bake until phyllo dough is evenly golden brown and crisp, about 35 to 45 minutes. Transfer baklava to a wire rack to cool for 10 minutes, then drizzle with honey and sprinkle with sesame seeds, chili flakes (if using) and additional kosher salt. Serve while warm or at room temperature. Serves 8
PAIRS WITH BOTTEGA IL VINO DEI POETI PROSECCO ROSÉ Italy $19.99 43610 WILD GOOSE AUTUMN GOLD BC VQA $19.99 414755 Handmade Delicious Gifts from page 28
ROSEMARY FOCACCIA & DIPPING OILS ROSEMARY FOCACCIA 1 tsp (5 ml) honey 2 cups (500 ml) warm water 1 x 8 g package instant yeast 4 cups (1 L) flour 1 tsp (5 ml) salt 7 tbsp (105 ml) olive oil, divided 1 tbsp (15 ml) butter, room temperature 1 to 2 sprigs rosemary, stems removed, about 2 tbsp (15 ml) Maldon sea salt, to taste Garlic and Chili-Infused Oil, to serve, recipe follows Citrus Herb-Infused Oil, to serve, recipe follows 1 In a large stainless-steel mixing bowl, whisk together honey and warm water. Add yeast and let sit for 3 minutes. Yeast should float and foam. If not, yeast is inactive and you will need to start again. 2 Add flour and salt to water and mix to form a shaggy dough. With floured hands, gently knead dough a few times to form a ball. Set aside. 3 Prepare another large stainless-steel bowl. Coat sides of bowl with 2 tbsp (30 ml) oil. Place dough inside bowl and rub top with 1 tbsp (15 ml) oil. Tightly cover top of bowl with plastic wrap and then with a tea towel. Place in a warm place for 4 hours to rise.
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