Mean Chefs Focaccia Di Patate Alla Genovese Food

MEAN CHEF'S FOCACCIA DI PATATE ALLA GENOVESE

Steps:

• Peel and dice potatoes.
• Boil in salted water until tender, drain and put through a ricer (no lumps).
• Cool to room temperature.
• Warm milk to 110 degrees, sprinkle yeast over top, whisk in and let sit for 10 minutes.
• whisk 6 tbl oil into yeast mixture.
• Add potatoes, flour, 2 tsp salt and sage.
• Mix with paddle until dough is formed.
• Change to dough hook and knead on low for 3 minutes, until dough is soft and slightly sticky.
• Finish kneading by hand on floured work surface.
• First rise: 1 hour.
• Preheat oven with baking stone to 400.
• Oil a 1/2 sheet pan, place dough in pan and press out to edges.
• Dimple top, sprinkle with coarse salt, cover with cloth and let rise 30 minutes.
• Sprinkle with olive oil.
• Place pan directly on stone and bake until top and underside are golden, about 25 minutes.
• The dough can be formed in rounds and baked directly on stone.
• Can omit sage and substitute other herbs.
• Can top with caramelized onion or other toppings.

FOCACCIA ALLA GENOVESE

Steps:

• Place 1/2 cup warm water in a small bowl, and sprinkle yeast over the surface. Let stand until yeast is absorbed, about 10 minutes.
• Combine flour and salt in a large bowl. Make a well in the center, and pour in the cold water, yeast mixture, 1 tablespoon olive oil, and biga. Stir together using a sturdy wooden spoon.
• When the dough comes together, turn out onto a floured surface, and knead vigorously for about 20 minutes. Take a few 1 to 2 minute breaks if you like. The dough will be somewhat sticky until it is fully kneaded. Form dough into a ball. Rub the inside of a clean bowl with oil, and place the dough in it. Turn to coat the ball with oil. Cover with a towel and let rise at room temperature until doubled in size. This will take about 1 1/2 hours.
• Punch down the dough by folding the edges into the center and turning it over so the top is once again smooth. Cover the bowl again, and let the dough rise a second time until doubled, about 45 minutes.
• Turn the dough out onto a floured surface and gently flatten into an 8 inch square using the palms of your hands. Cover and let rise again.
• Preheat the oven to 425 degrees F (220 degrees C). Place a baking stone in the oven while it preheats. Dust a bakers peel with cornmeal, and gently slide it under the dough square. Use your fingers to make a dimpled surface by pressing them about 3/4 of the way down into the dough. Mist with water.
• Sprinkle a little cornmeal over the surface of the baking stone. Slide the square off of the peel onto the baking stone. Mist some water into the hot oven, and quickly shut the door.
• Bake for 30 minutes in the preheated oven, until the top is golden brown. Remove from the oven to cool on a wire rack. Brush the surface with remaining olive oil while the foccacia is still hot.

MEAN CHEF'S CHICKEN WITH MARSALA, MUSHROOMS AND GORGONZOLA

Steps:

• slice chicken on an angle into 3/4 inch pieces; season generously with salt and pepper.
• In a 10 inch straight sided saute pan, heat 2 TBL of oil over medium high heat; saute half of the chicken turning once until lightly browned and barely cooked through- about 1-2 minutes per side; Transfer cooked chicken to a plate and cover with foil to keep warm; repeat with remaining chicken.
• Return pan to medium high heat and add remaining 1 TBL oil.
• Add mushrooms, season and saute stirring with a wooden spoon until softened and well browned- 3-4 minutes.
• Reduce heat to medium, add garlic and cook stirring for 30 seconds.
• Add Marsala and scrape pan to loosen brown bits; simmer until slightly reduced- about 2 minutes.
• Stir in cream and simmer until thickened slightly- 2-3 minutes.
• Add 2/3 of the gorgonzola and stir until melted- 1-2 minutes.
• Taste sauce and adjust seasoning.
• Add chicken along with any accumulated juices and turn to coat with sauce.
• Serve immediately, sprinkled with remaining cheese and parsley.