Then we tried our hand at focaccia bread and, man, was that easy and it turned out great. We sent some home with them and plan to have the rest with our soup tonight.
Dessert was a strawberry Swiss roll and it was very yummy. TBG got nervous and didn't whip the cream enough, so it was a little soft, but it was still tasty. Instead of sugar, he used some strawberry preserves and fresh strawberries. It went right down and I notice that none of that went home with anyone.
2 1/2 pounds bone-in chuck steak, or 2 pounds if boneless
1 teaspoon coarse salt
Freshly ground black pepper
2 tablespoons extra-virgin olive oil
3 to 4 garlic cloves, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes
1 tablespoon tomato paste
1 28-ounce can whole tomatoes, with juice
1 15 OZ can crushed tomatoes
1. Preheat the oven to 325 degrees Fahrenheit. Season the meat on both sides with salt and pepper. Heat a large ovenproof skillet over high heat and swirl in the olive oil. Brown the meat on both sides. Remove the meat from the skillet and take the pan off the heat.
2. Stir into the pan the garlic, oregano, thyme, red pepper flakes, tomato paste, and whole tomatoes. Mash up the tomatoes with the back of a spoon, return the meat to the pan, spoon the sauce over it, and cover tightly.
3. Braise in the oven for at least 2 hours, stirring occasionally. Uncover and cook for an additional 30 minutes, until the sauce has thickened up.
Total Time: 1 hour 35 mins
Prep Time: 1 hour 15 mins
Cook Time: 20 mins
• 1 1/3 cup warm water (about 110°F*)
• 2 teaspoons sugar or honey
• 1 (0.25 ounce) package active-dry yeast
• 3 1/2 cups all purpose flour
• 1/4 cup extra virgin olive oil, plus more for drizzling
• 2 teaspoons flaked sea salt
• 2 sprigs fresh rosemary
• flaked sea salt
1. Add warm water (*about 110°F, which you can measure with a thermometer if you want to be sure it’s the right temp) and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Give the yeast a quick stir to mix it in with the water. Then let it sit for 5-10 minute until the yeast is foamy.
2. Turn the mixer onto low speed, and add gradually flour, olive oil and salt. Increase speed to medium-low, and continue mixing the dough for 5 minutes. (If the dough is too sticky and isn’t pulling away from the sides of the bowl, add in an extra 1/4 cup flour while it is mixing.)
3. Remove dough from the mixing bowl, and use your hands to shape it into a ball. Grease the mixing bowl (or a separate bowl) with olive oil or cooking spray, then place the dough ball back in the bowl and cover it with a damp towel. Place in a warm location (I set mine by the window) and let it rise for 45-60 minutes, or until the dough has nearly doubled in size.
4. Preheat oven to 400°F. Turn the dough onto a floured surface, and roll it out into a large circle or rectangle until that the dough is about 1/2-inch thick*. Cover the dough with a greased piece of plastic wrap, and let the dough continue to rise for another 20 minutes.
5. Remove the plastic wrap, and transfer the dough to a large baking sheet. Use your fingers to poke deep dents (seriously, poke all the way down to the baking sheet!) all over the surface of the dough. Then drizzle a tablespoon or two of olive oil evenly all over the top of the dough, and sprinkle evenly with the fresh rosemary needles and sea salt.
6. Bake for 20 minutes, or until the dough is slightly golden and cooked through. Remove from the oven, and drizzle with a little more olive oil if desired.
7. Slice, and serve warm.
Now I am ready for a quiet Sunday filled with naps, relaxation, and nothing else. I wonder how likely that is to happen... here's wishing you all the same.
Bete Noir was preparing herself for a full and difficult night of entertaining.
This is Pimientor del Piquillo Rellanos (roasted red peppers stuffed with grilled eggplant, suchhini, carmelized onions and Manchego cheese. It was served with black risotto and a citrus saffron sauce.
This is my favorite Patatas Bravas deep fried potatoes. What's not to love? And that's ahi at the top. We also had lamb empanadas, filet Mignon beef tips and apple craberry empanadas for dessert.
May 18 and it was cool enough for a fire...
The focaccia bread
The Steak Piazano before we plated.
The Strawberry Swiss Roll and Barb.