Cannoli Cake

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Holy Moly Cannoli! This is a BIG cake!! It is certainly big in size and most definitely big in flavor. Before you are three 9-inch round layers of delicious yellow cake filled with a mixture of mascarpone, mini chocolate chips, and a touch of cinnamon, then frosted with lightly sweetened whipped cream. To take it up a notch, the sides of the cake are garnished with rolled wafer cookies that, when served immediately, give you that flaky crunch reminiscent of the fried pastry dough of a bakery cannoli. It truly is the classic Italian pastry in cake form.

Now, let's talk about execution.  After reading the recipe, I knew the baked cake layers would be slightly denser (almost pound cake-like), so I decided to make a simple syrup (just equal parts sugar and water) to keep the cakes moist. On Saturday, while the cakes were baking, I made the simple syrup. While the cakes were cooling, I made the filling.  By the end of the day, the cakes were brushed with the syrup, filled, covered with plastic wrap and refrigerated overnight. 

On Sunday (the day of serving), I brought the cake to room temperature. About 2 hours before serving, I started on the whipped cream, but not a basic whipped cream. Basic whipped cream for desserts will weep liquid if made in advance. There are many ways to stabilize whipped cream, but this recipe calls for a gelatin mixture (I use Knox's powdered gelatin). The gelatin binds with liquid to keep it from weeping in order to keep it light and airy. This allows the frosted cake to sit out for a couple of hours (But keep it in a cool place and out of the sun.).  If you choose to garnish the cake with rolled wafer cookies, like Pepperidge Farm Priouettes, wait until just before serving.  Otherwise, the cookies will become soft.  So, if you know you will have leftovers, serve the cookies on the side for that sweet little crunch.

I may not be in love with the Queen of Cannoli (cue the Tom Torriglia song -listen here), but I am in love with this cake! Happy baking!

Sunday Dinner

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 Bruschetta with Artichoke Hearts, Parmesan and Basil

Sautéed Veal Chops with Radicchio

Whipped Potatoes 

Cannoli Cake

Bruschetta.  What started as a piece of bread soaked in the first harvest of olive oil is now a food group on its own.  From veggies, meats, cheeses, fruit, herbs, etc...the toppings and pairings are endless. They are served at any time of day and for any occasion.

I really wanted to change the name of the recipe to Artichoke Hearts, Parmesan, and Basil Spread because that is essentially what it is.  You can serve it as a topping for bruschetta, as an accompaniment to an antipasto platter, a spread for a sandwich or panini and even toss it with pasta.  Its versatility is endless as well.  I might even put some in the mashed potatoes I am serving tonight!  

I will leave the details of preparing the bread for this bruschetta recipe up to you because everyone's preferences are different.  You can serve the bread toasted or not toasted, broiled or grilled.  And then, there is the option to rub one side of the bread with a clove of garlic.  See where I am going with this? That might have to be a blog post all on its own. So once again, "Make it for you. Make it your own". Happy Sunday!

Cappuccino Semifreddo

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Before I get to the recipes that I wanted to share last week,  I want to share something sweet today, July 19.  This day holds a special day in my heart for two reasons, my mother's birthday and my 25th wedding anniversary! Oh, what a celebratory day that was!

 

If you are a lover of iced coffee, then you will LOVE this dessert- or you could even indulge and have a slice for breakfast for your morning caffeine fix😉.  As the name implies, this is a half-cold or half-frozen cappuccino. The combination of whipping egg whites into a meringue and then folding in whipped heavy cream creates a cloud-like texture.  The almond biscotti adds a little bulk to the semifreddo and crunch to the topping.  Speaking of topping, I gilded the lily with a homemade "Magic Shell" (you know, that nostalgic chocolate sauce that firms up almost immediately on top of frozen treats).  The "Magic Shell" adds an additional tasty texture to the overall dessert. It is certainly optional, but who doesn't love the chocolate-coffee combo?

I have to point out that he recipe instructions seem a bit methodical.  For one,  it says to start beating the egg whites when the sugar syrup reaches exactly 210° F,  don't let that daunt you.  If your whipped egg whites sit for a minute or two before adding the syrup, that's ok.  Secondly, it says that when you add the hot syrup, one needs to avoid pouring the syrup against the sides of the bowl and on the whisk attachment.  All you need is a steady hand or a pot with a pouring spout.  

There are so many things to love about this semifreddo, but there is one that really stands out.  It can be made up to one month in advance, which makes it ideal for planning ahead and entertaining!  

Happy cooking!

Classic Italian Lasagna

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Classic Italian Lasagna- I am still trying to figure out how in the world this recipe made it into a cookbook that is called EVERYDAY Italian.  The only way that this dish could be made "everyday" is if you purchased store bought marinara and béchamel instead of using the two homemade sauce recipes that I recently shared.  Using store bought might be the option for you, but I cannot speak for the end result.  Even then, there is still the par cooking of the noodles, grating of the cheese, thawing out the spinach (don't forget to use my easy method HERE), the cooking of the meats and then mixing a few things together before layering it all together. Are you still with me?? I hope so because this is one superior lasagna recipe!!

What really sets this recipe apart from other lasagna recipes is a mixture of the marinara and béchamel sauce.  It is rich, creamy and full of flavor.  The other stand out component is the meat layer.  I don't use ground beef.  Instead, I use a mixture of Italian sausage and pancetta.  After all, this is an Italian dish. As far as the cheeses, use whole-milk ricotta and mozzarella and not part-skim.  This is not something you will eat everyday, so splurge and get the good stuff.  

Marinara Sauce

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I am going to share the lasagne recipe, but before I do that, I need to share a few building blocks and add them to my recipe caché.

This is a pretty straight forward recipe that you can use on just about anything. I use it with pasta (no brainer- see Spaghetti and Meatballs), eggs (purgatory), toast (because I like it that way) and I have even added some chicken stock and called it tomato soup. 

Trust me, you are going to love this and need this.

Sunday Dinner take III

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Spuma di Tonno

Spinach and Sausage Lasagne

Radicchio and Parsley Salad with Anchovy Dressing

Baci and Espresso

Remember that lasagne dinner that I was in the mood for a couple of weeks ago?  Well it was on for the menu last Sunday and yesterday as well, but then the doggie oh-nos struck! 

First, Miss Hazel ran into something, ate something, or was bitten by something in the backyard last Sunday. She came to me that morning and her face was blown up like a ballon and she had hives all over her nose.  Five dogs, all of the same lineage, and only this one had an allergic or toxic reaction to something in our back yard. Needless to say, after a  looooong week of cleaning up and a few dollars short in my wallet from vet bills, Miss Stinker-Dinker is back to her old self.

Then, as I was prepping for dinner last night, Ruby started acting weird and wouldn't stand or walk. I literally thought her back legs were giving out and she was dying. Once again, Sunday dinner was put on the back burner.  We still haven't quite figured out what is wrong, but I am willing to bet it is just constipation. Wouldn't be the first time with her!

So, here I am and here is the menu.  I love serving this salad along side a rich pasta dish or a white pizza.  It nicely cuts the richness and acts as almost a palate cleanser.  Don't let the anchovy paste in the dressing scare you. It adds a bit of a salty note and offers a nice balance between the tart lemon and briny capers.  I like to add a little red pepper flakes for a kick, but that is, of course, optional.  Happy MONDAY!

Thin-Crust Skillet Pizza

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What do you do when you are craving pizza, but you don't want to crank up the oven to 575° F because it is hot as blazes outside? You make Thin-Crust Skillet Pizza, of course!

This is the perfect pizza to make this time of year when fresh garden tomatoes are at their peak and you have an abundance of basil growing in the garden, Those are not secret ingredients for a great pizza, but in this recipe there is one.  Beer (I use a full-flavored ale, like New Castle).  I know,  this is not a traditional pizza dough, but let me tell you it works.  Haven't you heard of beer bread?  What about beer in a fry batter?  The beer is used in lieu of yeast to achieve that yeasty flavor.  The baking soda is used for leavening.  Some of you might already be asking, "What can I use other than beer?"  I cannot speak from experience, but I suppose you could use water, although you might want to add just a touch of dry-active yeast for flavor.  

The recipe makes two 9-inch pizzas and you'll need a 12-inch non-stick skillet.  Make sure that when you add the dough round to the hot oil in the skillet, gently lay the dough away from you to avoid oil splatter. The first side is cooked until deep golden brown and crisp, then the dough is flipped, the toppings are added, and the pizza is covered with a lid in order for the cheeses to melt.  (Watch your temperature so the bottom does not burn.)  Transfer to a cutting board, slice and serve.  😋🍕 Happy Cooking!

Portillo's Chopped Salad

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A little over four weeks ago, I dropped off my first born child, Jack, to The University of Missouri. Man, oh man, was that ever tough.  I told my husband that it was a good thing that he was there because I would've had to stay in a hotel in Columbia for a week just to compose myself before driving home.  I think I lost 5 pounds in tears alone😭.  But on the bright side, the move-in went well, he was happy and excited, and I was going to see him in three weeks!!

So last weekend, my husband and I drove back down to Columbia to see our first SEC football game, Missouri Tigers vs. South Carolina Gamecocks.  Woohoo! Actually, it was just an excuse to hug him one more time😉.  It was so much fun!!  Friday we took him out for Shakespeare's Pizza with his roommate and a friend. Their Panda Pepper pizza is the bomb!  Saturday we saw SEC Nation show live with Tim Tebow, then my husband and I headed over to Glenn's Café for some fried oysters and bloodies that were made with Absolut Peppar vodka. Yummy!  Then we walked and walked and walked some more.  Next, we met up with Jack again and my husband's cousin who was the former SID (sports information director) for the Gamecocks and then we might have had a few beers (Jack had a coke) while we were catching up on our lives.  Later that day we walked down Stadium Blvd. and watched South Carolina beat Mizzou 31-13.  Minus the score for the Mizzou fans, it was a beautiful day!  

But before we headed back down to Columbia, I asked Jack if there was anything he would like me to bring from home.  It was also his birthday weekend, so he most certainly asked for a batch of my cupcakes, but he also requested Italian beef and gravy from that quickly expanding American restaurant chain serving up Chicago-style foods, a.k.a Portillo's. You got it, babe! Since then, I have had Portillo's on my mind, but the weather has been unusually warm for me to sink my teeth into an Italian Beef. So I pulled out an old recipe for the Portillo's Chopped Salad to satisfy my craving.

This salad is a meal!  Pasta✓ Chicken✓ Bacon✓ Veggies✓ Greens✓ Cheese✓ Seriously, what more could you want?  Well, maybe a super yummy sweet Italian vinaigrette to bring it all together 😋.  Like most salads, it is also very versatile.  In my version, I marinate the chicken breast in some of the vinaigrette, then I grill the chicken for a nice charred flavor.  However,  you can simply sauté the chicken or you can leave it out all together and serve it as a side salad for a large crowd.  I also use Radicchio instead of red cabbage because I like the bitter taste of it with the sweet dressing.  You can also add as much or as little of the tomatoes and the pungent blue cheese to your liking.  Whatever your variation turns out to be, I guarantee it will be good.  This salad also keeps pretty well.  It was easy to pack for school/work lunches and it was very nice to come home to on my lunch break this week.

Back to the weekend...on Sunday, we took Jack out one more time for breakfast at The Broadway Diner.  I don't think it has ever taken me that long to eat breakfast.  I just didn't want the weekend to end and leave my baby.  He wanted to walk back to his dorm room, so we said good-bye in the parking lot and...yes, I cried again 😢.  But it wasn't as bad as the first time.  You see, I get to see him again in two and a half weeks!!  Doin' my happy dance! This is one of the few times I am more than happy to travel more than 8 hours for soccer games in Kansas City because we will drive right through Columbia and have dinner with our boy!

Antipasto Pasta Salad

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So yeah...I kind of vanished from the food blogging radar once again.  I'll spare you the details of a nasty fall that I had at the end of May. It left me pretty banged up and bruised from my knees down. And by bruised, I mean a severe bone contusion in my right knee that left me immobile for a couple weeks until I had to push through the pain and gimp around The University of Missouri on crutches for Jack's freshman orientation.  Less than two weeks later, I was hobbling around the streets of Nashville to visit Vanderbilt University for Emma.  Since then,  I've been home, resting and recovering as much as I can before I have to leave for another road trip tomorrow.  Mabelle's U13 soccer team won their Midwest Regional soccer tournament and we are off to Indianapolis to watch them compete for The National Cup⚽️🏆. Woohoo! So as you can read, it has been a painful, but proud two months of not blogging.  Ok, that was a couple of details😉.

On to the food...pasta salad.  It's the quintessential summer bowl of goodness that can be made in advance to feed a large crowd all at once or to feed a busy family in shifts because everyone is constantly coming and going.  I swear one these days I am going to have revolving doors installed in the front and back of the house! Like most pasta salad recipes, the ingredients are flexible.  For instance, the original recipe called for 8-ounces each of sopressata and hot capicola (actually they called for salami, but we prefer hot capicola), however I only use 4-ounces of each because I think that is enough cured meat flavor.  I also dial back on the sharp provolone, but then toss in some fresh mozzarella pearls because my family loves that creamy texture. I even add quartered artichoke hearts and a little oregano to bulk up the finished product and flavor.  But the one step in the recipe that is definitely a keeper and really makes it stand out is when the mushrooms are sautéed in part of the vinaigrette.  They become tender and deeply marinated in those antipasto flavors.  Having said that, "Make it for you, make it your own."  Happy cooking!

Sunday Dinner

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 Antipasto Mushrooms

Spuma di Tonno

Sunday Sugo

Country Bread

Cannoli Tart

I'm not that thrilled about heading down south on I-65 again tomorrow morning (it's such a blah stretch of road). But, I am super excited to get my boots to Nashville for a couple of days! Scotty McCreery at the Grand Ole Opry-- here I come🤠!!

Since I am busy packing (not to mention taking pictures and blogging today), I needed a Sunday dinner menu that could be mostly made in advance.  I've already shared the recipes for Spuma di Tonno, Sunday Sugo, and the Country Bread (links are above).  Like the glazed carrots, I have lost count how many times I have had marinated Antipasto Mushrooms on an "Italian" menu.  So, it's time they, too, have their own little page in my recipe caché (and I've never made the tart before).

It might seem odd that the mushrooms are boiled for a few minutes, but this ensures that they are  cooked to retain their moisture before marinating in a bath of savory flavors like, vinegar, olive oil, garlic, shallot, thyme and oregano.  Kick up the flavor with a dash of crushed red pepper and...💥flavor explosion!  But don't relegate these mushrooms to the usual antipasto platter.  You can use them in salads, sliced in a gourmet grilled cheese sandwich, topped on a juicy burger, or just a little something extra on the side-- which is how we are enjoying them tonight.  Happy Sunday!

Sunday Dinner

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White Bean Dip with Pita Chips

Classic Italian Lasagna

Mixed Greens Salad with Balsamic Vianigrette

Country Bread with Roasted Garlic Spread

Affogato with Amaretti

After devoting yesterday to an all day high school bowling tournament two hours away (driving in the wintry mix was a joy-- not) and knowing that I have plenty of baking and cooking to do over the next couple of days, I am keeping this Sunday dinner nice and easy.  In fact, I already have the lasagna in the freezer from a couple of weeks back and my daughter has already made the vinaigrette (along with a batch of gingerbread cookie dough for our traditional gingerbread house decorating), so all I had to do was whip up a batch of this easy-peasy dip and brew a pot of espresso for dessert. 

I love this dip because I always have all the ingredients on hand.  (Yes, even the rosemary.  I have a large year-round topiary that I bring indoors during the winter.)  It comes together in minutes, so it is perfect for last minute entertaining this time of year when you might have unexpected guests dropping by.  I love the flavor that rosemary lends to cannellini beans, so I use a little bit along with dried oregano.  I also dial back on the olive oil.  If you use a quality oil, the flavor is all you need without the added greasiness and fat.  Serve with some pita chips, grissini, or even crostini and you have a great appetizer.

Sunday Dinner

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Calamari Fritti with Pepperoncini Aioli

Spaghetti and Meatballs

Green Salad with Caesar Vinaigrette

Country Bread

Roasted Garlic Spread

Fresh Ricotta Cake

Chocolate Caramel Sauce

The Ricotta train just keeps rollin' along!  And why not?   It is the star ingredient of this delightful cake.  There is a moist, yet light quality to the texture.  The taste lends itself to a wide variety of accompaniments like seasonal fresh fruit, coulis, and a variety of other dessert sauces.

Upon reading the recipe you will note that it does require one grated apple.  Don't let this fool you into thinking this is an apple cake.   Along with the fresh ricotta, the apple provides heft and moisture.  You can use just about any apple you have on hand.  I think mine was a Jonagold.

Like the French Yogurt Cake, this cake can be enjoyed at any time of day.  You can have a slice for breakfast with a cup of coffee, a wedge for an afternoon snack, a simple dessert after a Sunday meal ☺, or a sliver for a late night treat.

Sunday Dinner one year ago
Sunday Dinner two years ago

Lasagna Soup

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Do you ever have a craving for a hearty serving of deep dish lasagna?  You know--the layers of meat, veggies, pasta, and gooey cheese?  Well, with a schedule full of basketball x 2, wrestling, and other school activities (not to mention my own daily chores), that rather labor intensive dish is not in the rotation these days, but this beauty of a recipe is ☺.

The original recipe used fusilli pasta, but I like to use malfaldine.  If you are not familiar with malfaldine, it is like mini lasagna sheets.  I just break them up into smaller pieces.  Use hot or sweet Italian sausage to suit your own taste.  Since this bowl of goodness requires a good amount of cheese, use a quality one or, better yet... go homemade.  Oh, and don't forget a side of garlic bread (kind of a must for dunking).  Soup is on!

Homemade Ricotta

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Homemade ricotta cheese-- really Nicole?? Yes, really☺.  And like all other things homemade in the kitchen, once you try it and taste it, you'll understand why.  There is just no comparison in taste and texture.

Speaking of texture-- by making your own ricotta, you can make the texture as smooth and creamy or as thick and curdy as you like.  If I am going to use it in a recipe where it will be baked or melted, I drain the cheese on the longer side for a thicker consistency.  But if I am going to use it as a dip, sandwich filler, or as a spread (as pictured below with a dollop of fig preserves), I drain it less for a smooth and creamy consistency.

Stay tuned for a delicious recipe using the thicker version!

Sunday Dinner

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Prosciutto and Cantaloupe Bites

Herb Roasted Cornish Game Hens

Roasted Vegetable Panzanella

Corn Risotto

Fig and Raspberry Crostata

I feel kind of silly even posting this because it really isn't much of a recipe.  It is more of an idea that brings together just a couple of ingredients.  But a classic pairing it is.  I enjoy the simple combination of the sweet melon and the salty prosciutto, but other ingredients can be added for flavor enhancement. Basil lends a freshness to the proceedings while the balsamic vinegar brightens up the flavors.  I have even seen it served with mozzarella cheese. 

The most important thing to remember is to use quality ingredients.  The melon should be at its peak in flavor and texture and the prosciutto should be the best you can find, preferably Prosciutto di Parma. And if you decide to serve it with the vinegar, an aged balsamic works best.  It is sweet and syrupy.  This little amuse-bouche is on my Can't go wrong with this list for appetizer ideas. 

Sunday Dinner one year ago

Italian Beef Sandwiches

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If you are from the Chicago area, you probably recognize the bad boy in the picture above.  The Italian Beef sandwich is a culinary institution in the Second City.  Each beef stand has its own method and thus, flavor and texture, so everybody seems to have a favorite.  I was introduced to the sandwich in my late teens and after a few years and samples of many variations, I got the familiar voice in my head--"I want to try this at home."  After much searching and tweaking of recipes, I struck gold with this process.  If you have been transplanted to some other city or country and can't get it or if you're still around and always wanted to try your hand at making the succulent, juicy beef yourself-- have I got a plan for you!  

In order to help you make your very own Italian Beef sandwices at home, I have included a few step-by-steps below.  

Prepare the ingredients for the rub, reserving 1 tablespoon of the mixture to season the juice.  Massage the rub on all sides of the meat.  Allow to rest for 1 hour at room temperature.  This ensures that the meat will cook evenly.

Roast the meat at 450° F for 15 minutes.  Reduce the heat to 350° F and cook until the internal temperature reaches 130°-135° F for medium rare.  Cooking the meat to medium rare is important for tenderness.  The meat will be further cooked when warmed in the juice before assembling the sandwich. Once rested, tightly wrap the roast in double layers of aluminum foil then plastic wrap and chill for several hours, preferably overnight.  Chilling makes it easier to slice. The meat needs to be sliced as thin as possible, preferably with an electric knife.  In fact, I would not even try slicing it by hand.  Thick cuts of meat make for a tough sandwich.

Remove the roast from the pan, lightly tent with foil, and set aside to rest for 20-30 minutes; reserve any meat drippings.  Meanwhile, deglaze the pan with boullion cubes, water, reserved seasoning from the rub mixture, and any reserved meat drippings.  

Once chilled, slice shave the meat as thin as possible (I cannot stress this enough), preferably with an electric knife, unless you can get your hands on a meat slicer.  

I am talking paper thin slices, my friends.  They don't have to be uniform, but ultra thin is key.  Electric knives are fairly inexpensive, so go get one.  I use mine all the time for meats and roasts.

Juice and meat can be made a day ahead and I recommend it highly.

The next day, heat the juice over a low heat and allow the meat to soak for no more than one minute.  Otherwise, it becomes tough and chewy.  Dress your sandwich with some juice, sautéed green peppers if you like (we like), hot giardinara (we like Pagliacci Hot Italian Pepper Spread in oil), and a good ladle of more juice (or dip the whole sandwich).  Push up your sleeves, elbows up, and dig in.  Don't forget the fries!

Italian Sub Sandwiches

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When I think of a good, classic sub sandwich, the picture above comes to mind.  I call this an Italian sub.  I know people have their own definitions of exactly what an Italian sub should made out of, but this is what I go with and it is everything I want in a sandwich and more.  I give it the Italian moniker because it has salami, capicola, and provolone making up most of the main body (don't forget about the homemade roll).  Add lettuce, tomato and onion for flavor and crunch.  The vinegar, herbs, garlic, and oil dance around the edges of all that yumminess for a can't go wrong "sammich" that is sure to satisfy for a game day or any day. A few potato chips and some hot pepperoncini on the side-- score!

*Note-- Below is the amount and type of meat that I like to use, but feel free to use the meats according to your own taste, as well as the amount.

Sunday Dinner

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Calamari Fritti with Pepperoncini Aioli

Spaghetti and Meatballs

Country Bread

Roasted Garlic and Parmesan

Simple Salad with a Caesar Vinaigrette

Ricotta Cake with Chocolate Caramel Sauce

These meatballs are the meal component that you can enjoy multiple times.  How is that?  Well, the best way to make a flavorful red sauce is to commit to getting it done at least one day before eating it for dinner.  I like to take it a step further and make the sauce on Friday and then commence with making, shaping and cooking of the meatballs (don't forget to let the kids in on the fun) on Saturday before we enjoy it for a Sunday dinner. Making ahead and in stages may seem like a lot of work, but it gives the whole pot  that "next day better" goodness.  Having the dish made beforehand also frees up some of my time on Sundays, allowing me make a cake and a fresh loaf of bread and cheer on my daughter's basketball team.

I like to keep my sauce simple with good San Marzano tomatoes and the culinary holy trinity of onions, carrots and celery.  Garlic and bay leaves help balance the acid and sweetness. For the meatballs, I boost the flavor of a rather plain ground beef recipe by adding Italian sausage, Parmesan cheese, fresh parsley and a bit more garlic.  A little red wine and tomato paste help to deepen the meaty flavor. The smell of them frying in olive oil (and the taste testing) are phase one of the enjoyment process.  Place them in the red sauce where they will get to know the other flavors overnight.  A dinner of spaghetti and meatballs with some bread and red wine is the central phase of enjoyment.  When dinner is over, fish around in the remaining sauce for the remaining meatballs and put away for further use.  Meatball sandwiches make for great lunches or even another dinner later in the week.

Sunday Dinner one year ago

Hearty Minestrone

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I came across this recipe last year but had forgotten about it until I heard an interview on NPR a couple weeks back.  What lured me into to this recipe was the V8 in the ingredients. We are big fans of that vegetable juice concoction, so why not give it a go?

The recipe calls for dried cannellini beans, but you can use great northern or navy beans. The soup base is a mixture of chicken broth, water, and that V8.  I used chicken broth for the amount of water and water for the amount of chicken broth.  I felt this would give the base more flavor and it does. Speaking of flavor, the broth mixture is further enhanced by the addition of a piece of parmesan rind.  No, it doesn't melt.  It just gives the soup a good, deep flavor.  

Basil is added for a fresh flavor and red pepper flakes join the party for a good kick.  Serve with parmesan cheese, a drizzle of good olive oil, and a piece of that Classic American Garlic Bread for dunking. Chock-full of veggies, beans, and a bit of pasta (because that's the way I like it), this is one hearty bowl of minestrone indeed.

Homemade Ciabatta

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One food staple that I just cannot live without is bread.  Not just any bread, but homemade bread.  I love the feel of the soft dough, the smell of the yeast emanating off a freshly baked loaf, and the satisfaction from the overall taste and texture.  

Ciabatta, also known as "slipper" bread, is a white Italian bread.  It has an elongated, flat shape with a porous structure and crisp crust.  Although popular across Italy and some parts of Europe, ciabatta wasn't widely known of or available in the U.S. until the early 1990s.  Its higher profile is a welcome development for this baker!  I make ciabatta and use it for sandwiches, panini, stuffing, croutons, and an outstanding garlic bread (recipe to come).  I shape it into its traditional long "slipper" form, but I also shape it into rolls.  

The recipe does require a bit of advance planning because of the biga (the pre-fermentation process used in Italian baking), but you can skip the step and make it all in one day.  In fact, the bread pictured was made without the biga and you can see that there is still a significant amount of holes and open texture.  Which ever way you decide to make it, it will be good.  Make a batch to have warm and drizzled with a good olive oil for dinner, then have some toasted with a good slathering of butter in the morning.