Focaccia For The Love Of It Longmeadow Farm Food

THE CANNELLINI BEAN MARRIES THE PINK SHRIMP - LONGMEADOW FARM

Steps:

• Place shrimp in marinade mixture, let sit for 10 minutes at least, or as long as an hour. Drain the beans over a bowl and reserve the liquid. Put the white beans in a large skillet with just enough of their liquid to moisten them. Add 2 tablespoons of the olive oil and bring the beans to a low simmer. Keep them warm while you prepare the shrimp.
• Heat 1 tablespoon of oil in a large skillet over high heat. Add the shrimp, season with salt and cook for about 1 minute, tossing frequently. Remove the shrimp with tongs to a bowl.
• In the same large skillet fry the pancetta until some of the fat is rendered. Remove pancetta, set aside. Add olive oil measuring up to 1 tablespoon in pan adding onion, cooking for 3 minutes, until translucent. Add garlic clove and cook for 20 seconds on medium heat.
• Add seasoning ingredients, including pancetta.
• Add the Serrano Chile or chili flakes and cook for 1 minute. Add the tomato and basil and stir briefly, then add the lemon juice. Season with salt and pepper. Cook for about 5 minutes, (the tomatoes will be warmed, the basil and seasonings will be married together).
• Stir in the shrimp.
• Toss well and cook briefly to reheat the shrimp. Remove the shrimp mixture to a plate and sprinkle with parsley.
• Spoon the white beans on a platter or individual plates. Drizzle them with the best olive oil you have, and then top with the shrimp/tomato mixture (you use as much as you want.
• Some people just take the shrimp out of the tomato mixture and sit them proudly on top of the beans, or some people like to float the beans, shrimp, and tomato mixture in a bowl.
• You decide, but devour piping hot!
• Oh yes, and let those dogs inside, they will be wanting to lick your plate clean.

DON'T WANT TO GO TO TOWN FISH SANDWICH LONGMEADOW FARM

Steps:

• Bake frozen (or fresh) fish fillets at 400 degrees, for 10 minutes, turn over once and bake 10 minutes more. Watch carefully, don't want them to burn.
• Mix up tartar sauce, or use what you have in fridge.
• Sliced cheese should be at room temperature.
• Toast bun in a non stick skillet until lightly grilled.
• After toasted, place cheese on bottom of bun.
• Let fish fillets cool a bit as they get crunchy-ier.
• Put fish fillet on each sandwich bun, topping the fillet with tartar sauce, and closing bun.
• Bubble bubble -- .

GARDEN FOCACCIA

Steps:

• Combine 2 cups warm water with the honey and yeast in a stand mixer fitted with the paddle attachment. Stir on very low speed until the yeast is dissolved. Increase the speed to low and let run until the yeast is bubbly. If the yeast is not foamy, it is not active and must be replaced. Turn off the mixer and allow the yeast mixture to sit for 2 minutes.
• Add 1/2 cup oil and a couple large spoonfuls of the flour to the bowl. Mix on very low speed. Increase the speed to low and add the remaining flour, a couple of spoonfuls at a time. Continue to beat on low speed for 2 minutes. Scrape down the sides of the bowl. Increase the speed to medium-low and beat for another 3 minutes. Scrape down the sides of the bowl. Add the salt and remaining 2 tablespoons warm water and mix for 1 more minute.
• Grease a large bowl with olive oil, just to coat. Add the dough to the bowl, then cover the bowl with a damp cloth or plastic wrap and allow to proof in a warm area until the dough is twice its size, 60 to 90 minutes.
• Drizzle the remaining 1/4 cup olive oil onto a parchment paper-lined half-sheet pan. Transfer the dough to the pan. Stretch the dough into the corners, pressing down with your fingers to make dimples that don't pierce all the way through. Flip the dough over a couple of times to ensure an even coating of oil. Allow the dough to sit for 90 minutes for a second proof.
• Preheat the oven to 450 degrees F.
• Press your fingers into the dough once more to form dimples, then brush the focaccia with the melted butter. Arrange the vegetables and herbs to create a picture or pattern of your choice, from a garden to a sun-even a house. You can use the herbs as stems and the olives, tomatoes, peppers, onions and capers to form flowers. Lightly press the vegetables into the dough, being careful to not collapse the air. Sprinkle the top with a generous amount of sea salt. Bake for 20 minutes, then reduce the heat to 400 degrees F and continue to bake until the focaccia is golden, about 10 minutes longer.
• Allow to cool in the pan for 30 minutes before serving.

FOCACCIA FOR THE LOVE OF IT - LONGMEADOW FARM

Steps:

• Combine the flour, sugar, salt, yeast and water in the large bowl of KA mixer or using the dough cycle of bread machine.
• If using bread machine let it go through dough cycle, and pick up from step 5. If using the KA mixer, use the paddle attachment (of KA), slowly mix until the ingredients form a ball about 30 seconds.
• Switch to the dough hook and mix on medium low for another 3 minutes.
• Let the dough rest for 5 minutes and then mix on medium low for another 3 minutes, until relatively smooth. The dough will be very wet and sticky.
• Put dough on board or counter dusted with a bit of flour.
• Grasp the dough and stretch it to nearly twice its size. Fold it onto itself. Rotate 1/4 turn. Rotate and stretching the dough four times. Drizzle 1 tablespoon of oil over the dough. (and continue to knead a couple of times).
• Coat a bowl with 1/2 teaspoon oil (large enough to hold the dough when it doubles in size), and put dough in turning it over once. (addendum: the oil is to prevent sticking when in bowl).
• Wrap the dough well with plastic and let dough rise until doubled, or you can refrigerate overnight for a slow rise.
• Cover a 13x18-inch rimmed baking sheet with parchment and coat the surface with 1 tablespoon olive oil. Slide dough out of bowl, guiding it out of the bowl, onto the center of the pan. Drizzle 1 tablespoon olive oil on top of the dough. Using your fingertips dimple entire surface of dough while gently pushing dough down and out toward edges of pan. Don't be concerned if dough won't reach corners. If dough resists, let it rest for 20 minutes, then continue to dimple and stretch.
• Preheat oven to 475°F Put the pan on a rack to let air circulate around it. Be sure surface of dough is coated with enough olive oil to prevent it from drying out as it rises to about 1-1/2 times its original size and swells to the rim of the pan.
• Just before baking, sprinkle some sea salt over the dough. Put pan in the middle of the oven and reduce heat to 450°. Bake approximately 20 minutes, until golden brown on top and bottom. Remove focaccia from pan and parchment and set on rack to cool.
• Brush last tablespoon of oil, add toppings.

THE BEST FOCACCIA

Steps:

• For the dough: Whisk together the flour, yeast and sugar in the bowl of a stand mixer. Using the dough hook on low speed, stir in the warm water and 2 tablespoons of the olive oil, mixing until the flour is completely moistened. Let stand 5 minutes.
• Add the salt and knead on medium speed for 5 minutes. (The dough will tighten up, then begin to relax. After 5 minutes it will be very wet and stick to the bottom of the mixer but not the sides.)
• Rub 2 tablespoons olive oil around the bottom and sides of a large mixing bowl (big enough to hold at least double the volume of the dough). Using a scraper or spatula, transfer the dough to the bowl, flipping once to coat completely with oil. Cover with plastic wrap and let sit until doubled in size, about 2 hours.
• Pour the remaining 1/4 cup olive oil into the bottom of an 18-by-13-inch rimmed baking sheet. Use your hands to evenly distribute the oil along the bottom and up the sides. Scrape the dough into the baking sheet, flattening it slightly with your hands. Flip the dough once and gently stretch it to fit into an even layer in the baking sheet. (The dough may not stretch to the edges at this point. If it starts to pull back, let rest 10 minutes and re-stretch, making sure to pull from the center as well as the edges to get an even thickness.) Use your fingertips to make dimples over the surface of the focaccia, pressing firmly but not so hard you make holes in the dough.
• For the brine and finish: Dissolve the kosher salt in 1/3 cup warm water. Drizzle over the surface of the focaccia, letting it pool in the dimples. Cover loosely with plastic wrap that has been lightly sprayed with nonstick cooking spray. Let sit in a warm place for 45 minutes to relax and rise again.
• Meanwhile, preheat the oven to 450 degrees F.
• Remove the plastic wrap from the dough and sprinkle with flaky sea salt. Bake, rotating the baking sheet once halfway through, until the focaccia is deep golden brown on the top and bottom, 30 to 35 minutes. Drizzle with the olive oil and let sit for 5 minutes. Use a spatula to remove the focaccia to a wire rack to cool completely.

ONION BURGERS BY JOHN T. EDGE - THE LONGMEADOW FARM

Steps:

• Place a heavy skillet over medium-high heat. Leave it there for 5 minutes.
• Loosely gather a handful of ground beef (free form) and slip it into the pan. (Can make 4 or 6 patties depending on size).
• With the side of a spatula, push the burgers into a semblance of a round.
• After about a minute, pile on all the onions and then, with as much force as you can manage, smash the onions into the meat.
• Cook another minute and then flip. Season with salt. Smash the burgers again, hard.
• Place burger on bottom half of the bun and spread with mustard.
• Spread the cheese on top half of the bun and place on the burger.
• Serve with a large tomato on the side, and nice fresh chips. Yummy!

CATHERINE ANN'S ENTICING TUNA SALAD - THE LONGMEADOW FARM

Steps:

• Mix together celery, mustard, onion, mayonnaise, pepper, salt, and Tabasco Sauce in a mixing bowl.
• Wash and dry lettuce leaves well so they are crispy and enjoyable to eat.
• Add drained tuna to mayonnaise mixture, gently, trying not to break up tuna bits.
• Toast bread, spread with butter and put one lettuce leaf in between bread.
• Spoon tuna salad onto lettuce leaf, adding chives. Clamp slices of bread together. Cut in 1/2 diagonally.
• Agh -- life IS good.

TANGIER ISLAND - BAKED HOT CRAB, A LA MARYLAND - LONGMEADOW FARM

Steps:

• Preheat oven 350° and grease a casserole dish with cooking spray.
• Mix all ingredients together lightly, and put in greased casserole dish.
• Bake at 1/2 hour or until bubbly, garnishing with fresh parsley if desired.

EASY TURKEY CHILI MOLE FROM LONGMEADOW FARM

Steps:

• Cook turkey in oil in a heavy bottomed saucepan, stirring until crumbly.
• Remove turkey from pan, and drain, leaving 1 tablespoon of oil in pan.
• Add onion, garlic to pan, and cook 3 minutes until soft.
• Add canned tomatoes, fresh tomato (if using), cumin, coriander, chili powder, oregano, and cinnamon stick to this mixture.
• Simmer uncovered for 15 minutes.
• Add turkey to this mixture, and cook for 30 minutes, letting liquid evaporate, stirring occasionally.
• Stir in chocolate, vinegar, and beans. Cook until chocolate is melted and combined well. Add salt, pepper, red pepper, and jalapeno powder to taste, if using. Remove cinnamon stick.
• Spoon in to bowls, garnish with cilantro, and sour cream, and cheese.