SAMPLE
RECIPES:
1.
Herbed Tomato Focaccia
2.
Artichoke Risotto
3. Tuxedo Brownie Squares with Raspberry and White Chocolate Topping
Book
Description
The recipes in Oil & Vinegar were selected from more than 2,000 submissions. They are designed to inspire you to make your everyday cooking a special occasion. By purchasing, giving, and using Oil & Vinegar, you not only are expanding the possibilities in your kitchen; you are also expanding the
possibilities for the Tulsa community. Since 1923, the Junior League of Tulsa, Inc., has been an organization of women committed to promoting voluntarism, developing the potential of women, and improving the community through effective action and leadership or trained volunteers. Its purpose is exclusively educational and charitable.
Oil & Vinegar: An Emulsion of RecipesAuthor:
Junior League of Tulsa Publisher: Junior League of Tulsa Date: January 2002 ISBN: 0960436804 Hardcover ORDER/INFO |
Herbed Tomato Focaccia
From:
Oil & Vinegar: An Emulsion of Recipes
by Junior League of Tulsa
(Junior League of Tulsa; January 2002; ISBN: 0960436804; HC)
Cookbook Heaven @ Recipelink.com
Servings: 10 to 12
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6 garlic cloves, minced
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3/4 teaspoon crushed dried red pepper
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3/4 cup olive oil
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1 envelope dry yeast
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2 cups warm (105- to 1I5-degree) water
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5 cups (about) unbleached flour
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2 teaspoons salt
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8 medium Roma tomatoes, seeded, cut into 1-inch pieces
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2 tablespoons coarse salt
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2 tablespoons chopped fresh rosemary
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2 tablespoons thinly sliced fresh basil
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Saute the garlic with the red pepper in the olive oil in a small heavy saucepan over medium-low heat for 5 minutes or until the garlic is golden brown, stirring constantly. Remove from the heat and let stand for 1 hour or longer.
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Sprinkle the yeast over the warm water in a large glass measuring cup and let stand for 10 minutes or until the yeast is dissolved. Whisk in 3 tablespoons of the oil from the garlic mixture.
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Combine 2 cups of the flour and 2 teaspoons salt in a large mixing bowl. Add the yeast mixture and beat until well blended. Beat in enough of the remaining flour 1 cup at a time to form a soft dough. Beat at low speed for 3 minutes or until the dough is smooth.
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Brush a large bowl with 1 tablespoon of the oil from the garlic mixture. place the dough in the prepared bowl, turning to coat the surface. Let rise, covered with plastic wrap and a damp kitchen towel, in a warm place for 1 hour or until doubled in bulk.
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Toss the tomatoes with 1 tablespoon of the coarse salt in a colander set over a large bowl. Let stand for 15 minutes. Rinse the tomatoes with cold water and drain on paper towels. Brush a 10xI5-inch baking pan with 1 tablespoon of the oil from the garlic
mixture.
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Punch the dough down and knead briefly in the bowl. Place the dough on the prepared pan and stretch the dough to fit the pan with oiled hands. Dimple the dough evenly by pressing with fingertips. Sprinkle evenly with the rosemary, tomatoes, basil and remaining
1 tablespoon coarse salt.
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Bake at 450 degree F for 30 minutes or until golden brown. Remove to a wire rack to cool. Cut into squares and serve with the remaining oil from the garlic mixture. Serve with grilled meat.
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