In a frying pan saute mushrooms, and bacon until relatively crisp, add sun-dried tomatoes and honey and cook until honey melts. Add the desired amount of Balsamic vinaigrette to the vegetable mixture and allow dressing to heat through. Pour warm dressing over spinach.
In a large bowl mix flour, sugar, baking powder, salt and garlic powder. Add butter and cut in until crumbly using two knives or your hands. Add grated cheese and stir until well mixed.
Make a well in centre. Pour egg and milk into well. Using a fork stir in flour gradually to make a soft dough. Turn out on a lightly floured surface and knead 8 to 10 times. Divide into 2 equal parts and pat each into 6″ circle. Transfer to a greased baking sheet and brush tops with milk. Sprinkle with ¼ cup grated cheese. Bake in a preheated 425 degree oven for 15 min.
These scones are a favorite with soups and salads at Willie’s. They are best straight out of the oven ! Try your own variations using herbs, different cheeses or even fruit.
Makes two 10″ flatbreads or approximately 18 4″ individual focaccias.
1. Sift the flour and pepper into a large mixing bowl and make a well. Into the well pour water, olive oil and sprinkle the yeast over. Leave five minutes to dissolve. With two fingers gradually mix flour into yeast mixture to form a paste. With both hands incorporate remaining flour to form a soft, but not sticky dough. Add more flour if necessary.
2. Knead the dough until smooth and elastic, five to seven minutes. Oil both bowl and dough completely with a little olive oil. Cover with a damp cloth and leave in a warm place to proof until doubled in bulk, 1 to 1 ½ hours. Prepare baking sheets by brushing with olive oil or lining with parchment paper.
3. Punch dough down and divide in half or into 4 oz. portions. Seasoning may be lightly kneaded into dough at this point. Roll out into two large circles or 4″ circles and brush with seasoned olive oil. Cover with damp cloth and leave in a warm place to proof until almost doubled, ¾ to 1 hour.
4. Bake in a preheated 400 oven 1 tray at a time until lightly brown, 18 to 20 minutes.
Serve warm with your choice of fillings, will freeze well. Willie’s lunch focaccia is stuffed with pesto, roast peppers, zucchini, sundried tomatoes and cheese.
In a heavy saucepan heat sugar and ½ cup water over medium heat until caramelized (dark brown, but not burnt). Remove from heat and carefully add ¼ cup water, return to heat and boil briefly. Pour into six 8 oz ramekins or a small bunt pan sprayed with no-stick cooking spray. Refrigerate until hard.
In a large bowl with a hand blender or in a mixer combine ingredients one at a time in above order making sure they are blended and smooth between each ingredient. Pour into ramekins or bunt pan over caramel sauce. Place in a water bath* and bake covered with foil in a pre-heated 350 degree oven for 45 min. Reduce heat to 325 degrees, remove foil and bake another 45 min. Flan should be firm and a knife inserted should come out clean. Refrigerate until completely cool. To remove from ramekins or pan, soak in hot water 5 min, run knife around edge and invert onto plate.
In food processor coarsely puree beans and tomatoes.
In a 6 quart heavy pot cook onion, shallot, garlic, cumin, salt and pepper in butter over moderate heat, stirring, until onion is softened and beginning to brown. Stir in bean and tomato puree. Stir in broth, sugar, pumpkin and sherry until combined and simmer, uncovered, stirring occasionally, 25 minutes, or until thick enough to coat the back of a spoon, Season with salt and pepper.
May be garnished with sour cream. Makes about nine cups.
Recipe adapted from: Gourmet Magazine, November 1996 Larry’s Markets, Seattle, Washington.