Fougasse with Goat Raclette and Garlic Tomatoes

I had some 5-Minute Artisan Bread (what, you’ve never heard of this? Well, go here and get with the program!) dough left in the fridge tonight, as well as melty raclette and oven-roasted tomatoes and garlic in olive oil. So the three ingredients came together in a molten-centered, chewy exterior mediterranean bread classic. My husband ADORES warm bread….what could be better? Details as follows, and don’t worry if you don’t have all the stuffing ingredients….put in the best two ingredients you have, and dive in to the baked goodness!

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Bread Ingredients

2 1/2 cups lukewarm water

1 1/2 Tbsp granulated yeast (1 1/2 packets)

1 tsp salt

1 Tbsp sugar

1/4 cup extra virgin olive oil

6 1/2 cups unbleached all-purpose flour

Stuffing Ingredients

1/2 cup grated or sliced Goat Raclette, Gouda, Comte or Fontina

1/4 cup oven-dried tomatoes and garlic in olive oil

Or one of the following, together with your favorite grated cheese:

1/4 cup pitted greek olive

2 Tbsp. capers

4 oz. sliced portabello mushrooms, fried until brown

4 oz. steamed spinach, chopped, squeezed out and well-drained

Directions

Mix yeast, salt, sugar and olive oil with water in a 5-quart bowl or lidded food container

Mix in flour without kneading, using a spoon, a 14-cup food processor with dough attachment, or heavy duty stand mixer with dough hook.

Cover loosely (not airtight) and allow dough to rest at room temperature until dough rises and collapses, approximately 2 hours.

Dough can be used immediately after the initial rise, or refrigerated in a lidded (but not airtight) container and used over the next 12 days.

When you are ready to bake the Fougasse, which is just a French word for a bread pocket with slits, preheat the oven to 400 degrees F.

Place an empty broiler or pie pan under the shelf you will be baking on. Grease a cookie sheet or use parchment on the sheet that will hold the bread.

Dust the surface of the refrigerated or room temp dough and split the dough into two halves. You will be using only one half for this recipe.

Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the dough a quarter-turn as you go.

Flatten the mass of dough to a thickness of about 1/2 inch on a wooden board dusted with flour. As you roll it out to achieve the right thickness, try to make the dough a long oval shape. Cut angled slits into the circle of one half of the dough, approximately 2 on each long side and one in the middle.

Place whatever two fillings you choose on the non-slitted side of the dough, trying not to overload the bread. You should have at most two stuffing items. The bread should remain the star.

After stuffing, fold the slitted half of the dough over the non-slitted side with the stuffing. Pinch the edges to seal. The dough should still be fairly sticky, so it adheres easily.

Place the Fougasse onto the prepared cookie sheet. Allow it to rest for 20 minutes on the counter, away from drafts.

Place the cookie sheet with the Fougasse near the middle of the oven. Then pour 1 cup of hot tap water into the broiler tray and quickly close the oven door. Check for doneness after 20 minutes, continuing to back, if needed, until the Fougasse is golden brown (maybe five minutes more). The Fougasse will not develop a crackly crust because of the olive oil. But it’s delicious and makes for a wonderful accompaniment to grilled meats or fish, as well as soups.

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Chocolate (yes, chocolate!) Bread slathered with honeyed Chevre

This recipe is so seductive, I cannot wait to make it! It will have a central place on the table for our Members’ Open House, and will be crowned by fresh Chevre, honey and walnuts. Yum! The technique alone has me just transfixed — how cool is this?

Chocolate Bread

Inspired by Metropolitan Bakery’s Chocolate Cherry Bread recipe and borrowed from It’s Not You, It’s Brie
Yield = 1 large loaf or 2 small loaves

14 oz. (394g) all-purpose flour
3/4 teaspoon instant yeast
1.5 oz (42g) unsweetened cocoa powder
2 oz. (56g) brown sugar
1.5 teaspoons kosher salt
1.5 cups (12 oz) water
7 oz. chocolate (a mix of semi-sweet (4 oz) and bittersweet (3 oz.) is nice)
5 oz. dried sour cherries, (optional)

zest of 1 orange

In a medium to large mixing bowl, whisk together the flour, yeast, cocoa, brown sugar, and salt.

Add the 1.5 cups of water and stir to combine. The mixture will be a sticky, wet mass. Cover bowl with plastic wrap or a tea towel and let sit overnight or for 12 to 18 hours.

One hour before baking, place a dutch oven into your oven and preheat the oven to 350ºF. Let the pan preheat for at least 45 minutes.

chocolateandorange

Meanwhile, roughly chop your chocolate. Roughly chop cherries (if using). Add both to the bowl with the dough. Zest orange right over top of dough.

Using a spatula, stir ingredients to combine. Take your time — there is a lot of chocolate that needs to be worked into the dough.

Place a large sheet of parchment paper (about the size of a sheet pan) onto a cutting board or pizza peel or something that you will be able to move close to your oven. Turn dough out onto a lightly floured surface. Flour your hands. Working quickly, shape dough mass into a ball, folding the edges of the dough over and under.

Transfer dough to parchment paper. (Note: At this step, you can divide the dough in half and make two smaller loaves. You also can freeze the dough at this step. Thaw at room temperature for at least 2 hours before baking.)

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When your pot is preheated, carefully remove it from the oven and take off the lid. Grab the sides of the parchment paper and carefully drop it into your pot. Return cover to pan and place it in the oven. Bake for 30 minutes.

after30minutes

Remove pan from oven. Grab the sides of the parchment paper again and transfer loaf to a sheetpan.

Continue baking for another 20 to 25 minutes or until the bottom of the loaf sounds hollow when tapped. Cool on rack for at least 20 minutes before serving.

Savory Carrot Cake with Chevre

A savory carrot cake? Oh, yes please! And with pepitas on top? Even better! There are some days when munching a piece of still-warm carrot cake for breakfast out on the deck as the day warms to summer temps really takes life to a whole new level. And then there’s the slightly-sweet chevre topping. Plus, the recipe is SUPER-easy — Dig in! And thank you to palate/palette/plate (a 2012 finalist in Saveur magazine’s top food blogs of the year) for the dreamy recipe and pix.

 

SAVORY CARROT CAKE WITH GOAT CHEESE
[Adapted from The Paris Baker, Rose Carrarini]

Ingredients

3 large eggs
1 Tbsp sugar
1/2 cup olive oil
1 cup grated carrots
1/3 cup chopped fresh cilantro
1 cup all-purpose or white whole-wheat flour, sifted
1 tsp tumeric powder
2 tsp ground coriander
A pinch cayenne pepper
1/2 tsp salt
1/2 tsp baking powder
Small 1/2 tsp baking soda
1/2 cup roasted pepitas (pumpkin seeds)
1/4 cup ground flax seed
_____________
4 oz goat cheese
honey
almond milk

Directions
1. Pre-heat oven to 350 degrees. In a large bowl combine eggs and sugar; beat with a whisk until well-blended. Slowly add the olive oil, slowly, whisking continuously.  Add the carrots and cilantro; stir to combine.

2. In another bowl sift 1 cup flour and add the rest of the dry ingredients (including the ground flax and pepitas). Whisk gently to combine.

3. Fold the dry ingredients into the wet carrot mixture until just combined (do not overmix). Pour batter into a bread pan and bake for about 50-55 minutes until toothpick comes out clean.

For the goat cheese spread: Combine fresh goat cheese with a drizzle of honey and about a tablespoon of almond milk to thin slightly. Stir to a smooth consistency and spread on slices of the warm bread.

Cannoli Cream/Chevre Calzone With Honey and Orange

Last weekend we made an apple strudel, with frozen puff pastry and frozen apples. It was ok, but I am swearing off frozen puff pastry because it tastes of vegetable oil instead of butter. Entirely unsatisfactory. Anyway, that less-than-successful endeavor set me up to be really curious about Mark Bittman’s intriguing dessert calzone, detailed below. And the picture. OMG, so seductive. So it’s back to dairy ingredients and real dough for this gal. Laced with honey and orange, such a dreamy confection! Thanks, Mark:)

Time: About 30 minutes

Ingredients 

Extra virgin olive oil, as needed

1 1/4 cups fresh ricotta or mix of ricotta and chèvre

1 1/2 tablespoons honey, more as needed Finely grated zest of 1 orange

1/2 teaspoon ground cinnamon

1 8-ounce ball pizza dough, divided into 2 pieces

All-purpose flour, as needed

1/2 teaspoon flaky sea salt

Confectioners’ sugar.

 Instructions

1. Heat the oven to 500 degrees. Lightly oil a baking sheet.

2. In a small bowl, stir together the ricotta, honey, orange zest and cinnamon.

3. Lightly flour a work surface, and stretch or roll each piece of dough into a 6-inch round. Spread half the ricotta mixture on one side of each round, leaving a half-inch border. Brush the edges of one dough round with water, and fold dough in half, over filling; pinch the edges of the dough together to seal. Repeat with second dough round.

4. Transfer calzones to baking sheet. Brush the tops with olive oil, and sprinkle with salt. Bake until crusts are golden brown and firm, 15 to 20 minutes. Let cool 5 minutes. Sprinkle with confectioners’ sugar and drizzle with additional honey before serving.

Yield: 4 servings.

Variation: Sprinkle 2 tablespoons semisweet chocolate chips over the ricotta in each calzone before sealing.

For those of you who really need to see something demo’d to get the hang of putting it together, here’s the NYT Food Editor Melissa Clark assembling a savory calzone:

Caramelized Onion and Goat Cheese Cornbread

Deb, you got me again! Smitten Kitchen does not yield up her goat cheese recipes by a simple ingredient search, you have to stumble across them. And stumble I did, finding this delicious recipe for a cornbread so northern and savory, I will just have to have it on my go-to list as an accompaniment to thick winter soups!

This is an incredibly moist nontraditional cornbread with a great flavor and mild sweetness. The goat cheese adds a subtle tang. Not aggressive, just very pleasant!

1 cup (6 ounces) coarse cornmeal (also packaged as “polenta”) but regular old cornmeal will also work.
2 cups (16 ounces) buttermilk
1 to 2 tablespoons oil, butter or a combination thereof
1 cup onion in a 3/4-inch dice (you could also go up to 2 cups, if you’re really into the caramelized onion thing)
1 3/4 cups (8 ounces) unbleached, all-purpose flour
1 1/2 tablespoons (.75 ounce) baking powder
1/4 teaspoon (.05 ounce) baking soda
1 teaspoon (.25 ounce) salt
6 ounce log of goat cheese, at room temperature for a good while, so it’s very soft
2 tablespoons (1.5 ounces) honey
1/4 cup (2 ounces) granulated sugar
3 large (5 ounces) eggs, at room temperature
2 tablespoons (1 ounce) unsalted butter, mleted
2 1/2 cups (16 ounces) fresh or frozen corn kernels
2 tablespoons (1 ounce) bacon fat, vegetable oil or butter

The night before baking the cornbread, soak the cornmeal in the buttermilk. Cover and leave at room temperature overnight. [Though this step is optional, you might appreciate it if you use coarse cornmeal or if you often find cornbread on the gritty side.] If you don’t do this in advance, mix them in before you start the next step.

Preheat the oven to 350°F.

The next day, prepare the onions. Heat a large saute pan to medium and coat the bottom with 1 to 2 tablespoons of oil, butter or a combination thereof. Add the onions and cook them until they’re well-caramelized with browned edges. Season with salt and set aside.

Sift together the flour, baking powder, baking soda and salt and set aside.

In a large mixing bowl, beat the goat cheese until fluffy. Add the eggs, one at a time and scraping down the bowl between each. (It may look a little curdly at this point, don’t worry. It all comes back together in the oven.) Add the melted butter, honey, sugar and cornmeal/buttermilk mixture and mix until smooth. Add the flour mixture and stir until combined and then gently stir in the corn kernels, mixing them until the ingredients are evenly distributed.

Place two tablespoons of bacon fat, vegetable oil or butter in a 10 inch round cake pan (you can also use a cast-iron skillet, 9 by 13-inch baking pan or a 12-inch square pan). Place the pan in the oven for 5 to 7 minutes, until the fat gets very hot. With good pot holders, remove the pan and tilt it to grease the corners and sides. Pour in the batter, spreading it evenly and sprinkle the caramelized onion evenly over the top.

Bake for about 30 minutes, or until the cornbread is firm and springing (the baking time will depend on the size and type of pan) and a toothpick inserted into the center comes out clean.

Allow the bread to cool in the pan for at least 15 minutes before slicing it into squares or wedges. Serve immediately.

Double Coconut Muffins with Yogurt

Once again I am going to prove I am a fool for Deb at Smitten Kitchen. Despite the fact that she is working 30 hours a day on her new cookbook, she regularly publishes lovely recipes online AND tends to her toddler. Who does that?? Well, to honor her and do justice to two of my favorite ingredients, herewith a recipe that uses LOTS of coconut and yogurt, too! And we will soon have goat yogurt on the farm, so there shall be no excuses for not making this! Thanks again, Deb:)


Although these are a fine muffin as is, the potential for adaptation is almost endless. You could make them triple coconut muffins (and dairy free) by using coconut milk instead of yogurt, but I do like the texture that the tangy yogurt imparts and these muffins have no lack of coconut flavor. You could make mango-coconut muffins by adding a cup or so of diced mango chunks to the batter; pina colada muffins would use the same volume of pineapple chunks. You could replace the yogurt with mashed banana or banana puree to make a banana-coconut muffin and if you’re into that whole lime-in-the-coconut thing, you could add a teaspoon of lime zest. Chocolate chips? (1 cup), Macadamia nuts? (1/2 to 3/4 cup, toasted and chopped)… see? Endless possibilities.

If your yogurt and egg are not at room temperature, they will re-solidify the coconut oil, which is fine for baking but makes the batter quite thick and difficult to stir, like a cookie batter. It’s much easier, however, if you let the ingredients warm up.

Yield: 10 – 12 standard muffins

1/2 cup virgin coconut oil
3/4 cup all-purpose flour
1/2 cup whole wheat flour
1 1/2 teaspoons baking powder
1/4 teaspoon table salt
1 cup full fat Greek-style yogurt or goat yogurt, room temperature is best
1/3 cup granulated sugar
1 large egg, at room temperature is best
1 teaspoon vanilla extract
3/4 cup sweetened shredded coconut, divided

Preheat oven to 375°F. Either grease 10 muffin cups with butter or coconut oil, or line them with papers.

[If you’re out of paper liners, cut parchment paper into 5-inch squares and form them into your empty muffin cups, pressing any creases flat. They won’t stay put until you fill them with batter, and you should make sure you push that batter down so it gets into the corners, but otherwise, they should work as well as the real deal.]

In a small saucepan, warm your coconut oil just until it melts. It should still be on the cool side.

In a medium bowl, whisk together flours, baking powder and salt. Stir 1/2 cup shredded coconut. In a separate bowl, whisk together egg, sugar, coconut oil, yogurt and vanilla. Stir into dry ingredients until just combined. Divide batter among prepared muffin cups then sprinkle the top with remaining 1/4 cup coconut, about 1 to 2 tablespoons on each.

Bake until a tester inserted into the center comes out batter-free, about 20 minutes. Transfer muffins to a rack and let cool.

Do ahead: Usually, muffins are best on day one, but Deb promises that by day three they are almost as moist and tender as day one. Store in an airtight container at room temperature.

Cheesy Pumpkin Daisy Bread

Ok, crazy name, I know. Three words you’d never expect together in a description about bread, but doesn’t this pic just explain everything?

I tell you, Baking Obsession has got it going on for this time of year. This recipe is a great way to use up leftover pumpkin filling in case you bought too much for the pies you made at Thanksgiving. Please tell me you did that, too. I would hate to be the only one…

Makes 16 rolls

Ingredients:

  • 2/3 cup warm water
  • ½ tsp sugar
  • 2 tsp active dry yeast
  • 7 oz (½ can, about 1 cup) canned pumpkin puree
  • 2 tbsp vegetable oil
  • 2 tbsp sugar (or honey)
  • 4 oz finely grated aged goat cheese
  • 2 oz finely grated Parmesan
  • 2 cups all-purpose flour
  • 1½ cups stone-ground whole-wheat flour
  • 1¼ tsp salt
  • Some fresh herbs (thyme, rosemary) finely chopped, if you wish
  • About 2 tbsp melted butter or oil for brushing over baked rolls

Preparation:

If you happen to own a breadmaker, simply dump everything there according to the manufacturer’s directions (usually, first everything wet, then flour, then yeast), and select “dough”.

If you use a stand mixer, pour warm water into a mixing bowl, add the ½ tsp of sugar and the yeast. Cover with plastic wrap and place into a warm place for 10-15 minutes for yeast to foam. Whisk in the pumpkin puree, oil, and sugar. Switch to a wooden spoon and stir in the cheese, then the flour and salt. Stir until the dough comes together.

Knead for about 4-5 minutes on medium speed with the dough hook. The dough should form a ball around the hook, be elastic. Transfer the dough into an oiled bowl, cover with oil-sprayed plastic wrap, and leave in a warm place for about 45 minutes – 1 hour, until almost doubled in volume.

Meanwhile, center the oven rack and preheat the oven to 375F. Line two large baking sheets with parchment paper or silicone mats. Set aside.

Once the dough is ready, divide it into 16 portions. Roll each piece into a little ball. As you work, cover the dough, as well as the already formed balls with oil-sprayed plastic wrap to prevent the dough from drying. If you don’t want to make the “daisies”, omit the following step, just put the balls onto the prepared baking sheets, cover with oiled plastic, and put into the warm place to proof. Otherwise, start working on the ball you rolled first (it had time to relax and will be easier to work with). Flatten the ball into a 1/2-inch thick disk. Take a round cookie/biscuit cutter (mine was 1½-inch diameter) and press lightly into the center of the dough patty. Don’t cut through the dough, or the petals will separate unattractively in the oven. Make 6 incisions using scissors to make a 6-petal flower. Transfer to the baking sheet, cover with oiled plastic, and repeat with the remaining dough balls. Let the “daisies” sit in the warm place for about 30 minutes or so, until they are almost double in volume. Bake until golden brown, about 18 to 20 minutes. Remove from the oven and brush with the melted butter or oil. Transfer to a cooling rack to cool until slightly warm (don’t eat hot, unless you are my husband), and serve. Any leftovers are nice split and toasted, and used for sandwiches.