Recipe(tried): Pumpkin-Walnut Focaccia and Pasta with Jarlsberg, Mushrooms and Asparagus

DINNER MENU:
Pumpkin-Walnut Focaccia
Pasta with Jarlsberg, Mushrooms and Asparagus

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I made both of these yesterday. They were wonderful. Last night we had them together, this morning I had piece of the focaccia toasted with fig jam and today I used the focaccia for sandwich bread in a sandwich of roasted turkey, fat free cream cheese and cranberry sauce, also very, very good. (DH took the leftovers of pasta to work, that's why I had a sandwich!)

PUMPKIN-WALNUT FOCACCIA WITH GRUYERE
Makes 2 loaves, 8 servings each (serving size: 1 wedge)

The recipe makes two generous free-form loaves--one to enjoy now, and one to freeze later or give as a gift.

3/4 cup warm water (100 to 110 degrees F)
1/3 cup packed brown sugar
1 package dry yeast (about 2 1/4 teaspoons)
3 1/2 cups bread flour, divided use (about 15 3/4 ounces)
3 tablespoons butter, melted ( I used a fruity olive oil instead of butter)
1 cup canned pumpkin puree (not sweetened pie filling)
1 teaspoon salt
1/4 teaspoon ground nutmeg
3/4 cup (3 ounces) grated Gruyere cheese, divided use
Cooking spray
1 teaspoon cornmeal
1/3 cup coarsely chopped walnuts

Combine water, sugar, and yeast in a large bowl; let stand 5 minutes.

Lightly spoon flour into dry measuring cups; level with a knife. Set aside 2 1/2 cups of the flour.

Add the remaining 1 cup flour and melted butter to yeast mixture; stir just until combined. Cover and let rise in a warm place (85 degrees), free from drafts, 30 minutes.

Add pumpkin, salt, and nutmeg to the flour-yeast mixture; stir until well combined. Add 2 1/4 cups flour and half of cheese; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining 1/4 cup flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Press two fingers into dough. If indentation remains, dough has risen enough.)

Punch dough down; cover and let rest 5 minutes. Divide dough in half; shape each half into an 8-inch circle. Place dough circles on a baking sheet sprinkled with cornmeal. Sprinkle remaining cheese and nuts evenly over dough circles; press lightly to adhere. Lightly coat dough circles with cooking spray; cover and let rise 20 minutes (dough will not double in size).



Preheat oven to 400 degrees F.

Uncover dough; bake at 400 degrees F for 30 minutes or until loaves are browned on the bottom and cheese melts (shield loaves with foil to prevent overbrowning, if necessary). Cool on a wire rack.

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PASTA WITH JARLSBERG SWISS, MUSHROOMS AND ASPARAGUS
(Originally Pasta with Brie, Mushrooms and Arugula)
Adapted from source: Real Simple Magazine

12 oz. penne (3/4 box), uncooked
1 Tablespoon olive oil
1 pound button mushrooms, quartered (I used 8 oz. white mushrooms and 8 oz. crimini mushrooms)
1 small onion, sliced
1/2 cup dry white wine (I used dry Vermouth)
Kosher salt and pepper
4 oz. shredded reduced fat Jarlsberg (I had intended to use some reduced fat brie I saw SOMEWHERE in town, but I couldn't find it yesterday. The original recipe called for 8 oz. of Brie cut into 1 inch pieces.)
1 bunch fresh asparagus, thinly sliced, diagonally) the original recipe called for 4 cups arugula instead, added at the end with the mushrooms.

Cook the pasta according to the package directions. Drop the asparagus slices into the boiling pasta 1/2 way thru cooking time. Reserve 1/2 cup of the pasta water, drain the pasta, and return it to the pot.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the mushrooms and onion and cook, tossing, until the mushrooms begin to release their juices, 2 to 3 minutes.

Add the wine, 1/2 teaspoon salt, and 1/4 teaspoon pepper to the skillet and cook until the mushrooms begin to brown, 5 to 6 minutes.

Toss the pasta and asparagus with the cheese and reserved water until coated. Stir in the mushrooms.