Dinner time, Focaccia Bread with salad and pasta,

while these bread pieces cool.

To be consumed at a later date.

... home-made tomato soup & focaccia bread, which we had at The Polreath Tea Room & Garden on St Martin's in the Isles of Scilly.

www.polreath.com/our-tea-room.html

Made at home by Aaradhna

Here is the recipe I used for making gravlax. This is the first time I've made gravlax and I really like how it turned out, Next time I may add other ingredients or change the curing times to see what kind of results I can get

1 pound fillet of coho salmon

3 or 4 turns of cracked black pepper onto the fillet

1 bunch of dill spread out onto fillet

cure:

1/4 cup of pacific sea salt

1/4 cup of white granulated sugar

1 heaping tablespoon of brown sugar

Method;

Lay a piece of plastic wrap into the bottom of a pan that will fit your salmon (use a large enough piece to be able to cover the top of the salmon). place 2 tablespoons of cure on the plastic wrap. Place salmon skin side down onto the plastic wrap and cure. then dump remaining cure over the top of the salmon. wrap. press cure into the top of salmon and wrap tightly with the plastic wrap.

I then placed it into the refrigerator and let cure for 10 and a half hours. Many recipes range from 5 to 48 hours depending on how you like your fish

This is comfort food at its finest and makes for a fantastic tasting sandwich. Here is the recipe I use for the smoked salmon spread

12 ounces of smoked salmon (I use a center cut fillet)

2 8 ounces blocks of cream cheese at room temperature

1/2 cup of capers or to taste.

3 teaspoons of chopped fresh dill.

1/2 cup of heavy whipping cream (I use half and half)

4 Tablespoons chopped green onions.

6 dashes of Worcestershire sauce or Henderson's Relish

6 drops of hot pepper sauce (I use Tabasco chipotle sauce)

1 large squirt of lemon juice from a half of a lemon

Add all ingredients to a food processor and blend to your liking leaving the mixture as chunky or as smooth as you wish. I suggest chilling the spread for at least 4 hours for the flavors to blend and improve.

When I buy my smoked salmon, I always choose the smoked salmon from Odenthal's meats out of Heidelburg Minnesota. They smoke the salmon in house, and they do an exceptional job with it.

When building the sandwich, I use the herb topped miniature focaccia breads from the Hy-Vee grocery store, I split the bread in half, spread on the salmon spread, and top with fresh dill, thinly sliced red onion and sliced tomato and serve it open faced

This turned out amazing! My wife grabbed a pound of shrimp at the grocery store yesterday and told me to "Whip something up with it" while she was at work

Here's the recipe I came up with

2 Tablespoons butter

3 minced cloves of garlic

1/4 cup crystal brand hot sauce

1/4 cup Henderson's relish (Worcestershire sauce will work)

1/3 cup red wine ( I used cabernet sauvignon)

juice from half of a lemon

2 teaspoons of creole seasoning

1/2 teaspoon ground black pepper

1 pound peeled and deveined shrimp (I used 31-40 count)

2 Tablespoons butter

1. Melt the butter in a pan over medium-high heat, add the garlic, Sautee until fragrant, about 30 seconds, add the hot sauce, Worcestershire sauce, beer, lemon juice, creole seasoning and pepper, bring to a simmer and cook until the sauce is reduced by half, about 5-7 minutes.

2, Add the shrimp and cook until cooked through, about 2-3 minutes per side.

3. Reduce the heat to medium-low, stir in the chilled butter until it melts, season with salt to taste

Notes: I used The Fableist Cabernet Sauvignon and Hy-Vee unsalted and sweetened butter in this recipe,

I also use Henderson's relish, it's a product made in England and is somewhat comparable to Worcestershire sauce but I find it highly superior. I haven't purchased Worcestershire in years, Henderson's relish is available for purchase on Amazon.

Tuesdays with Dorie (TWD): Baking with Julia: Focaccia with Thyme

Story on my wordpress blog, sometimes SAVORY.

sometimessavory.wordpress.com/2013/02/05/twd-baking-with-...

[EXPLORED, 2/5/13, #491]

1 round focaccia bread (10 inch)

1/2 cup chopped pitted ripe olives

2 tablespoons sour cream

2 tablespoons mayonnaise or salad dressing

1 teaspoon Old El Paso® taco seasoning mix

1 small tomato, sliced

4 oz thinly sliced cooked turkey

2 oz thinly sliced Monterey Jack cheese with jalapeño peppers

2 oz thinly sliced Cheddar cheese

1. Cut bread horizontally in half. In small bowl, mix olives, sour cream, mayonnaise and taco seasoning. Spread olive mixture evenly over cut sides of bottom and top halves of bread.

2. Layer tomato, turkey and cheeses on bottom half. Top with top half. Secure loaf with toothpick or small skewer. Cut loaf into 8 wedges.

Find more recipes at www.bettycrocker.com.

2 eggs baked in Shakshuka sauce / crumbled feta / crunchy parsley / toasted rosemary focaccia.

en.wikipedia.org/wiki/Shakshouka

Great! :)

Except stingy with the toast; should have given at least two slices. Boo!

Cooper's Creative Kitchen; Ottawa, Ontario.

🌈🌈 www.youtube.com/watch?v=aZT73SdhXok

🌈🌈 Suggestion: Open the Music Stream Link Above in a New Tab, Then Listen & Enjoy the Music While Viewing Flickr. 🌈🌈

Turkey, Bacon, Melted Chedder and Tomato on Home Baked Focaccia Bread with Horseradish/Mayo Dressing; ©2010 DianaLee Photo Designs

Homemade Focaccia with carmelized onions and garlic.

From Louise's @ www.louises.com/

This focaccia recipe is delicious! It's also versatile. Use it as sandwich bread, as a pizza base or on it's own as a perfect snack.

#focaccia #focacciarecipes #focacciabread #focacciabreadrecipe #focacciatoppings #italianbread #pizza #pizzafocaccia #rosemaryfocaccia #easyfocaccia

© 2013 www.cristians.ro

Barbecue-Rubbed Pork Tenderloin with Raisin-Mustard Chutney on Focaccia Bread. Recipe.

© 2013 www.cristians.ro

My first Focaccia Bread following one of Paul Hollywood's great recipes. Very happy with the results

from our local artisian bakery.

Deliveried to our house by Urban Harvest.

We had the bread with this and I had a glass of this.

I also mixed up some olive oil and balsamic vinegar on the side.

Oh yum.....

Eataly

GBT weekend theme

''The Start of something new''

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Focaccia Bread

For 4-6 bread - lovers

500 g Flour

1 tablespoon salt

6 tablespoons olive oil

½ cube (ca. 21 g) of fresh yeast or dry yeast ( preparation as shown on sachet )

Preheat the oven on 240°C

Mix the flour, salt and oil in a large bowl. Resolve the yeast in 250 ml warm water. Add it to the bowl and mix it well with the other ingredients.

Cover the bowl and let the dough prove for about 1 hour in a warm place without draught.

Brush a baking plate with some olive oil. Place the dough on the plate and spread out the dough until it is 1 cm thick.

Prick the dough several times with a fork .

Cover the dough again for another 20 minutes. And let the dough prove a second time.

The more patient you are the better the bread gets.

Preheat the oven on 240°C.

Sprinkle the dough with a bit of oil and some coarse sea salt.

Bake for about 20 minutes.

You can add anything to the bread just as you wish.

Just keep in mind that the additional ingredients should not be too moist and only mix in the extra goodies after the first 1 hour, not right from the beginning!!!

I already tried it with rosemary, garlic, olives and roasted pine nuts.

Or sundried tomatoes, garlic and thyme. Or onions, bacon and roasted pine nuts.

Visit my Food Blog: katysbarkinggecko.blogspot.com/

nomnomclub.com/restaurants/2010/focaccia-bread-pizza-pasta/

Focaccia, Focaccia Bread, Focaccia Restaurant, Spinach Artichoke Formaggio

nomnomclub.com/restaurants/2010/focaccia-bread-pizza-pasta/

Spinach fettuccine with tomato and pili nut pesto sauces and focaccia bread at Cafe by the Ruins, Baguio, Philippines

Blogged: Café by the Ruins (Bittersweet Hellos)

I made focaccia bread this evening.

It has been a very long time since I've had focaccia. We used to get it from Great Harvest when I was a kid, and I remember it being pretty much the best thing ever, but I don't remember it exactly. I think it was a little less fluffy than the one I made (which is fine, the fluffiness is very nice), possibly a bit more cheese (I didn't have any Parmesan on hand), and probably some more herbs/spices. I didn't really remember which ones they used, and most of the recipes I found all said to use rosemary and sea salt and nothing else, which is definitely not how their bread was. So, I improvised - rosemary, salt, basil, oregano, sage, and Mozzarella. Pretty yum, though I need to use some more cheese next time - I'm thinking some Parmesan (maybe mixed into the dough itself) and some Romano. Also maybe some garlic?

Focaccia Bread with herbs and sea salt

Bizu Patisserie Macaroon Box of 8 flavors Thai peanut, mint, blue cheese, white truffle, raspberry, vanilla, blueberry. My favorite Bizu Macaroon is Pistachio.

via Instagram ift.tt/1LHs1qP

This was as messy as it was tasty.

Bizu Patisserie Macaroon flavors Thai peanut, mint, blue cheese, white truffle, raspberry, vanilla, blueberry. My favorite Bizu Macaroon is Pistachio.

Bizu Patisserie sells 30% off on breads. I like the Focaccia Bread Pesto, Tomato & Basil.

Focaccia with Tomato, Garlic and Pesto #focaccia #focacciabread #delicious #ilovefood #ilovepasta #ilovefreshpasta #food #handmade #fromscratch #fromscratchwithlove #nothinglikefreshpasta #foodie #foodies #foodiesunite #entrepreneur #ilovemyjob #freshfood #peperonatapasta #peperonata #italianfood #italian #empanadasbystef #familybusiness #peperonatapastaretail

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At the famous Cafe by the Ruins, Baguio, Philippines.

Blogged: Café by the Ruins (Bittersweet Hellos)

19 January 2009

1:16 pm

I love having lunch lately because I'm alone on most days; I enjoy the freedom of cooking just about anything for myself. I wake up early and get to work with coffee by my side, and by the time eleven rolls around, I get up and mosey over to the kitchen to see what I'll be having for noon.

Today should've been just another sandwich affair. I bought a nice, fresh focaccia bread yesterday and I can't wait to dip it in balsamic vinegar. One thing led to another and then there I was, slicing a demi-baguette into quaint crostinis. Yes, crostinis are usually served for cocktail parties and as appetizers, but hey - they're as much good for lunch, too!

I posted the recipe here, if you want to take a look :)

And focaccia. And tea.

Focaccia bread made with our own dried herbs and garlic salt. Cinnamon rolls made with pumpkin butter filling.

Ooo, lots of good things this time!

I scoffed the focaccia bread! I have had 2 olives so far and they are OK (big step for me!)

The collection of stuff in sticky choccy pudding is yummy, chocolate buttons, jumbo raisins and green raisins. I have even mixed them up to eat them instead of separating them!

Quite like Bear Necessities too, not overly keen on the macadamia nuts though

At Cafe by the Ruins, Baguio, Philippines

Blogged: Café by the Ruins (Bittersweet Hellos)

We recently tried a new recipe for rosemary focaccia bread. It was amazing. The key here was to seep the rosemary in the water used to make the dough. It spread the rosemary flavor throughout the bread. This was also my first attempt at making bread and it was way more frustrating than I thought it would be, but the finished product made up for all of that.

This is the BEST bread recipe I've ever made since going low carb. Find it over at lowcarbmaven.com. We use it for everything even toast.