There will be two posts today!

Post one is a list of a few recipes I have tried over the past two weeks. Post two is more dialogue...and I suppose an apology for not having written for nearly two months.

Recipe 1: Rosemary Focaccia Bread

Ingredients:

2 TBSP Rosemary

1 Cup Boiling Water

1 Package (1 TBSP) dry yeast

1 Teaspoon Sugar

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1 Teaspoon Salt

3 Tablespoons Olive or Rosemary Oil

1 ¼ Cups Whole Wheat Flour

1 – 1 ½ Cups unbleached white bread flour

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1 TSP Coarse Sea Salt

3-4 Fresh Rosemary Sprigs

Crush the rosemary laves with a pestle or chop them finely. Pour the boiling water over the rosemary leaves in a large mixing bowl. Let the water cool to a temperature comfortable on the inside of your wrist. Add the yeast and Sugar.

After about 5 minutes, when the yeast is bubbling, add the salt and one teaspoon of the olive oil. Stir in the whole wheat flour. Add only as much white bread flour as you need to make the dough pull away from the sides of the bowl. Knead the dough for 5 to 10 minutes until smooth and springy. As you knead the sough add just enough flour to prevent sticking. The dough should remain soft.

Oil a large bowl. Place the dough in the bowl, turning it once to oil both sides. Cover the bowl with a damp cloth and set it aside in a warm place for about 1 ½ hrs or until doubled in size.

Punch down the dough and knead it for a minute or two. Oil a large baking sheet with olive oil. Stretch and pat the dough on the baking sheet to roughly form a 12x12 inch square. Cover the pan and let the dough rise again for about 45 minutes.

Preheat the oven to 375 degrees. Make indentations with your fingertips about every two inches, dimpling the dough all over. Sprinkle coarse salt over the top. Lightly press in fresh rosemary sprigs. Drizzle the dough with the remaining 2 tablespoons olive oil. Bake for about 25 minutes or until golden. Serve warm, cut or broken into pieces.

Note: I top mine with sundried tomatoes, red onion, olives, sea salt, rosemary, and olive oil.

Recipe 2: Rosemary Shortbread

2 cups all-purpose flour
2/3 cup granulated sugar
1 tablespoon finely chopped fresh rosemary
1 teaspoon plus 1 pinch kosher salt
1 cup (2 sticks) unsalted cold butter, cut into 1-inch chunks
1 to 2 teaspoons rosemary, chestnut or other dark, full-flavored honey (optional).

1. Heat oven to 325 degrees. In a food processor, pulse together flour, sugar, rosemary and salt. Add butter, and honey if desired, and pulse to fine crumbs. Pulse a few more times until some crumbs start to come together, but don't overprocess. Dough should not be smooth.

2. Press dough into an ungreased 8- or 9-inch-square baking pan or 9-inch pie pan. Prick dough all over with a fork. Bake until golden brown, 35 to 40 minutes for 9-inch pan, 45 to 50 minutes for 8-inch. Transfer to a wire rack to cool. Cut into squares, bars or wedges while still warm.

Note: I used 1/3 c sugar and 1/3 c brown sugar and I added finely crushed walnuts.

Recipe 3: Maple Balsamic Vinigrette (Courtsey of LANA!)

‎1 small Shallot, finely diced
1 teaspoon Dijon mustard
2 teaspoons Balsamic Vinegar
1/4 cup Extra Virgin Olive Oil
2 teaspoons Maple Syrup
...Kosher Salt
Freshly ground Black Pepper
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Combine the chopped shallot, Dijon and Balsamic Vinegar in a mixing bowl. Slowly drizzle in the olive oil while you whisk to emulsify. Add the maple syrup and season, to taste, with salt and pepper.



That will be all for today. I have other recipes but they will be added in good time. Yum.