Cheddar Cheese and Olive Focaccia

From the kitchen of One Perfect Bite...This bread is a wonderful way to extend a simple meal and the cheddar cheese used to top it makes it especially good to serve with a creamy tomato soup like the one featured here a few days ago. It really is very easy to do. If you are uncomfortable working with yeast, purchase a commercially available pizza dough and top it with the ingredients used in this recipe. Chances are no one will be the wiser and I certainly will never tell. I think those of you who try this recipe will be really pleased with the results. A cook's reputation is often made by the way things are combined at the table. A soup by itself may not garner praise, but when served with a lovely salad and a homemade bread, such as this Americanized focaccia, chances are you'll receive rave reviews. Here's the recipe.

Cheddar Cheese and Olive Focaccia Bread...from the kitchen of One Perfect Bite

Ingredients:
2-3/4 cup all-purpose flour
1 teaspoon salt
1 teaspoon sugar
2-1/4 teaspoons active dry yeast
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon dried basil
1 dash black pepper (ground)
1 tablespoon vegetable oil
1 cup warm water (105-115 degrees)
2 tablespoons olive oil
1/4 cup thinly sliced, sauteed red onion
1/4 cup thinly sliced, sauteed bell pepper
1/2 cup sliced black olives
2 tablespoons grated Parmesan cheese
1-1/2 cups shredded cheddar or Colby cheese

Directions:
1) Mix yeast and water in a small bowl. Let sit until bubbles form, about 10 minutes. Set aside.
2) Meanwhile, combine flour, salt, sugar, garlic powder, oregano, thyme, basil, and black pepper in a large bowl.
3) Add yeast mix and vegetable oil to dry ingredients and combine. When dough has pulled together, turn out onto lightly floured surface and knead until smooth and elastic.
4) Lightly oil a large bowl, place dough in bowl, and turn to coat with oil. Cover with damp cloth and let rise in warm place 25 minutes.
5) Preheat oven to 425 degrees.
6) Punch dough down, place on greased baking sheet. Pat dough into 12 to 14-inch circle about 1/2 inch thick. Make indentations in dough about 1/2-inch apart, then prick dough with fork. Brush top with olive oil, then sprinkle with onions, bell pepper, olives, Parmesan and cheddar cheese. Bake for 13-15 minutes until golden brown. Serve warm. Yield: One 12 to 14-inch focaccia bread.








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You might also enjoy these recipes:
Rosemary Focaccia - Cookie Madness
Herb and Tomato Focaccia Bread - Meal 4 Moms
Whole Wheat Focaccia - Diethood
Roasted Garlic Focaccia Bread - Cooking with Michele
Roasted Sweet Pepper Focaccia - Cooking with Siri
Herb and Cheese Focaccia Bread - Plain Chicken
Herbed Fococcia Bread - Pantry Eats
Homemade Focaccia Bread with Figs and Goat Camembert - Local Lemons
Whole Wheat Olive Flatbread - One Perfect Bite
Onion Parmesan Focaccia Bread with Tomatoes - One Perfect Bite

House Special Mac N' Cheese with Broccoli

One Perfect Bite was featured in the Sunday Brunch Segment of Amuse Bouche, the blog associated with the magazine Where Women Cook. It you're interested, the feature can be seen here.




From the kitchen of One Perfect Bite...This recipe was written for a competition that's disappeared from the radar. When the economy went south, some cooking contests were discontinued and the prize structures of others were drastically changed. A lot of us have recipes sitting in limbo as a result. This is one of my captives. The dish is a favorite of Bob's and he asked me to make it for dinner one night this week. I honestly had forgotten how good it is, but when I made it tonight I knew I'd have to share the recipe with you. It would be a perfect dish for Meatless Monday. It really is not hard to do and if you like macaroni and cheese with a twist, I really think you'll enjoy this. The dish is a combination of two old favorites, one is a cheesy broccoli soup and the other, of course, is a creamy mac n' cheese. While it bakes in the oven and forms a crust, this remains a creamy, rather than dry, mac n' cheese. That will be off putting to some, but I hope most of you will take a look at the recipe and give it a try. This is very straight forward dish and I have no cautions regarding its construction. If you like macaroni, cheese and broccoli, you're in for a taste treat. Here's the recipe for my house macaroni special.

House Special Mac N' Cheese with Broccoli...from the kitchen of One Perfect Bite

Ingredients:
4 tablespoons unsalted butter
1/2 cup finely diced onion
1/2 cup finely diced carrot
1/4 cup flour
3 cups milk, divided use
1 pound fresh broccoli florets cut into small pieces
1 cup heavy cream
1/8 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
8 ounces Colby cheese, shredded
4 ounces sharp Cheddar cheese, shredded
8 ounces small elbow macaroni
Topping
3 tablespoons panko bread crumbs
6 tablespoons grated cheddar cheese

Directions:
1) Add water to a large pot and set to boil. Preheat oven to 375 degrees F. Butter a large gratin dish (9 x 13-inch) or 6 individual casserole dishes. Set aside.
2) Melt butter in a large saucepan set over medium heat. Add onions and carrots and saute until vegetables are tender, about 5 to 6 minutes.
3) Meanwhile, bring 2 cups milk to a simmer. Add broccoli and cook until tender, about 5 minutes. Break broccoli into small pieces with a spoon.
4) Add flour to carrot and onion mixture and cook for 2 minutes without allowing it to brown. Slowly whisk in reserved 1 cup milk. Whisk in cream. Add milk and broccoli to sauce. Reduce heat to low and simmer for 15 minutes.
5) Add garlic powder, salt, pepper and both cheeses to sauce and stir until cheese has melted. Reduce heat and keep warm.
6) Add macaroni to boiling water and cook until just tender. Drain and add to sauce mixture. Transfer to gratin dish or individual casseroles. Top with breadcrumbs and cheese.
7) Bake until bubbling and cheese is melted, about 15 to 20 minutes. Serve immediately. Yield: 6 servings.

You might also enjoy these recipes:
Stove Top Mac and Cheese - I'll Have What She's Having
Crock-Pot Mac N'Cheese - Cookistry
Spinach Macaroni and Cheese - The Recipe Girl
Baked Macaroni and Pimento Cheese - Drick's Rambling Cafe
Beefed Up Mac and Cheese - Real Mom Kitchen
Baked Macaroni and Cheese - The Galley Kitchen
Three Cheese Baked Macaroni - Culinary in the Country
Parmesan Macaroni and Cheese - Coconut and Lime
Bacon, Macaroni and Cheese - Our Life in the Kitchen
Green Chili Macaroni and Cheese - Vino Luci Style
Crab Mac and Cheese - Closet Cooking
Truffle Macaroni and Cheese - Life's Ambrosia
Pumpkin Macaroni and Cheese - Squirrel Bakes
Truffled Mac N' Cheese - One Perfect Bite
Game Day Chili Mac Skillet - One Perfect Bite
Goat Herder's Mac N' Cheese - One Perfect Bite

This post is being lined to Meatless Monday's at My Sweet and Savory

♬ Rainy Day Cheese and Potato Soup ♬

Photo courtesy of Bryan Door


Don't Let the Rain Come Down

From the kitchen of One Perfect Bite...While it didn't snow today, we had lots of rain. It was the kind of day that begged the soothing comfort that comes with a steaming pot of soup and a loaf of slow rising, aromatic bread. I had no intention of stepping outside for a grocery run, so both had to crafted from pantry and refrigerator stores and that left me with few options. A basic bread was no problem, but I wanted the soup to show a little thought and care. While rifling through my files, I came on this one from our days in Chicago. The music was resurrected from that period as well. Back then, my young and earnest rhythm section kept the beat with wooden spoons and the sight of their dancing backfields would make even a curmudgeon smile. Their "Ah, ha!" was worthy of a Grammy. The simplicity of this soup and the ease with which it can made make it very appealing on a damp and chilly day. It's similar to a broccoli and cheese soup but much easier to make. You can have this one on the table in less than an hour. I have one caution to share with you. Make sure the soup doesn't boil after cheese has been added to the base. It will break and separate and you'll end up with a curdled mess. While that won't affect flavor, a once pretty soup will become downright unappealing. Whole milk can be used to replace light cream, but don't be tempted to use lower fat dairy products. They just won't work here. This is a thin soup that is lightly thickened by mashing some of the potatoes in the pot. If you prefer a thicker soup, instant mashed potatoes or a slurry can be used to fortify the base. Without further ado, here's the recipe for my rainy day cheese soup.

Cheese and Potato Soup...from the kitchen of One Perfect Bite

Ingredients:
6 cups peeled and diced boiling potatoes
2 tablespoons vegetable oil
2 tablespoons unsalted butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
4 (10.5-oz.) cans condensed chicken broth, undiluted
8 ounces shredded sharp cheddar cheese + additional cheese for garnish
2-1/4 cups light cream or half-and-half
1/2 teaspoon sugar
1/4 teaspoon cracked black pepper
Salt to taste
Optional garnish: chopped bacon, chives, cheese

Directions:
1) Saute celery and onions with butter in a 3-quart saucepan until onions are translucent. Do not let onions brown.
2) Add chicken broth and potatoes and cook over medium low heat until potatoes are tender. about 10 to 15 minutes.
3) Mash potatoes lightly, leaving most of them in chunks. Reduce heat and stir in half-and-half. Add cheese and stir until completely melted and dissolved into mixture. Sprinkle sugar, pepper, and salt to taste into soup, stir.
4) Simmer slowly for 20 – 30 minutes taking care not to let soup scorch. When ready to serve garnish as desired. Yield: 6 servings.

You might also enjoy these recipes:
Cheesy Potato Soup - The Royal Cook
Baked Potato Soup - Gina's Skinny Recipes
Scallion and Potato Soup - Living the Gourmet
Kale and Potato Soup - The Teacher Cooks
Sweet Potato Soup - Taste Tempters
Hearty Ham and Potato Soup - Let's Dish
Sausage and Sweet Potato Soup with Black Eyed Peas - Deep South Dish