0

Charm City Cakes Focaccia

Today’s 5 star secret recipe comes from Charm City Cakes in Baltimore, Maryland.  Charm City Cakes is Duff Goldman’s cake studio featured on Food Network’s Ace of Cakes.  He’s well known for his amazingly creative cake creations.  In addition to yummy cakes, Duff always loves to bake bread.  Duff bakes a flavorful focaccia bread topped with basil oil that is easy to recreate at home.

If you enjoy baking, then you should check out some of the other bread recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
Eliminate Your Bad Breath Naturally
If you can stick out your tongue, you can eliminate your bad breath naturally with our 12-minute home remedy: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Charm City Cakes Focaccia
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Biga:

1 pint water
1 tablespoon sugar
½ of a (1/4-ounce) package active-dry yeast
¾ pound (a generous 2 ¾ cups) all-purpose flour

In a large, deep bowl or deep container (large enough to allow the dough to double or triple in size), whisk together the water, sugar and yeast. Whisk in the flour to form the biga, or starter dough; this will be a thin, sticky dough similar to wet cement. Cover the container and refrigerate for 3 days.

Basil oil:

2/3 cup tightly packed basil, leaves only
2/3 cup freshly grated Parmesan cheese
1 cup olive oil

The day you plan to finish the focaccia, make the basil oil. In a blender, combine the basil, cheese and oil, and purée. Cover and refrigerate until ready to use.

Focaccia:

1 (1/4-ounce) package (2 ½ teaspoons) envelope active-dry yeast
1 tablespoon sugar
2 cups warm water
Prepared biga
4 cups (17 ounces) all-purpose flour, divided, more as needed
4 cups (18 ounces) bread flour, divided, more as needed
2 1/2 tablespoons olive oil, plus more for oiling the pans
2 tablespoons kosher salt
Cornmeal, for dusting the pans
½ red onion, cut into thin, half-moon slices
About 1 cup grated Parmesan cheese

In the bowl of a stand mixer, combine the yeast, sugar and water. Set aside until the yeast begins to bubble, or bloom, about 10 minutes.

Beat in the biga, then begin adding the all-purpose and bread flours, beating until incorporated to form a dough. Before adding the last cup of each flour, beat in the oil and salt. Add the rest of the flour, mixing until the dough is smooth and somewhat sticky. Remove the dough to a well-floured board and gently knead until the dough feels soft and smooth.

Place the dough in a greased bowl, cover and set aside in a warm place until the dough is risen and almost doubled in size, about 1 hour.

Heat the oven to 425 degrees.

Coat each of two (12-inch by 2-inch) cake pans generously with about 4 tablespoons olive oil and sprinkle the bottom of each pan with a light coating of cornmeal.

Divide the dough in half and form each half into a round. Place each round in a pan, gently stretching the dough to fit the diameter of the pan. If it springs back, give the dough a few minutes to relax, then stretch again.

Generously coat the top of each focaccia with a layer of basil oil, making sure the entire top is covered. Making a claw shape with your hands, press your fingertips into the dough, forming deep dimples in the dough and allowing the basil oil to penetrate into the holes. Set the focaccia dough aside until puffed and almost doubled in height, 20 to 40 minutes (rising timing will vary depending on the temperature of the room).

Coat the onion slices with the remaining basil oil (this will keep them from burning as they bake). Shake off the excess oil and sprinkle half of the slices over the risen dough, then sprinkle over ½ of the Parmesan cheese over the dough. Repeat with the second pan of dough.

Place one pan in the oven and bake until the focaccia is crisp and a rich golden-brown, and the cheese is toasted and onions are dark and crisp, 25 to 35 minutes. Check the focaccia occasionally as it bakes, checking to make sure it does not rise up over the sides of the pan and that no oil spills over. Rotate the bread about halfway through baking for even coloring.

Remove the pan to cool slightly on a wire rack, and bake the second focaccia. When cool enough to handle, remove the focaccia from the pan. The bread is best eaten within 12 hours. Store at room temperature. Warm, as desired, on a baking sheet in a warm oven.

Makes 2 12-inch rounds.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

0

Sycamore Kitchen’s Chocolate Chip Rye Cookies

Hope you had a wonderful weekend.

Today’s 5 star secret recipe comes from the Sycamore Kitchen in Los Angeles.  Sycamore Kitchen is a favorite spot for breakfast and amazing baked goods.  Chef Karen Hatfield showcases a stellar selection of New American cooking and fabulous pastries.

When you hear rye you typically think about bread, but at the Sycamore Kitchen they use rye flour to make some delicious chocolate chip cookies.  Malty, nutty, slightly milky in taste, rye has a complex flavor profile that works well in this cookie recipe.

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
This Type of “Sugar” Is A Healing Superfood
99% of other sweeteners are extremely dangerous, but your body burns THIS sugar differently than other sweeteners.  Discover 5 scientifically-backed reasons to use this “Liquid Gold” every day: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Sycamore Kitchen’s Chocolate Chip Rye Cookies
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

¾ cup (1 ½ sticks) butter, at room temperature
½ cup plus 1/3 cup (5 ounces) dark brown sugar
About ½ cup (4 ounces) sugar
1 cup plus 1 teaspoon (4.3 ounces) all-purpose flour
1 cup plus 1 heaping tablespoon (4.3 ounces) rye flour
½ teaspoon plus 1/8 teaspoon baking soda
¾ teaspoon baking powder
¾ teaspoon kosher salt, plus extra for sprinkling
¼ teaspoon plus 1/8 teaspoon caraway seed, ground
1 egg
2 teaspoons vanilla extract
6 ounces dark (70%) chocolate, chopped into chunks no bigger than ¼ inch

In the bowl of a stand mixer, beat the butter and both sugars until light and fluffy, 3 to 5 minutes.

Meanwhile, in a separate bowl whisk together the flours, baking soda and powder, ¾ teaspoon salt and caraway seed.

Add the egg and vanilla to the butter mixture and continue to beat until fully combined. Add the dry ingredients and beat until almost fully incorporated. Add the chopped chocolate and stir to combine. Wrap the dough in plastic wrap and refrigerate for at least 1 hour, and up to 3 days.

Heat the oven to 350 degrees. Scoop the dough (about 2 tablespoons for each cookie) and space the cookies a few inches apart o a parchment-lined baking sheet. Sprinkle each cookie with a little kosher salt. Bake the cookies until they are crisp on the edges but still soft in the middle, about 15 minutes, rotating halfway through for even baking.

Makes 1 1/2 dozen cookies.

Have a comment or question about this recipe? Post it here

Source: LA Times

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

0

Hudson’s Steamed Manila Clams

Today I have a 5 star restaurant secret recipe(below) from Hudson’s Bar & Grill in Vancouver, Washington.  Hudson’s is a farm to table restaurant located in the Heathman Lodge.  One of their fantastic dishes is the Manila clams steamed in a broth of shallots, garlic, wine and red pepper flakes.

Before cooking the clams, soak them for 30 minutes in brine (dissolve 1 cup kosher salt in 1 gallon cold water) to encourage the clams to purge themselves of any sand they may be holding inside. After 30 minutes of brining, drain the clams and give them a quick rinse under cold running water.

If you like clams, then you should browse the great selection of clam recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
4 Foods To Never Eat For Breakfast
Most people are eating the wrong foods for breakfast, which cause them to be obese and unhealthy. Learn about which foods to avoid in this interesting fat-burning video: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Hudson’s Steamed Manila Clams
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

2 tablespoons thinly sliced shallots
1 cup dry white wine
1 teaspoon minced garlic
Pinch of crushed red pepper flakes
2 pounds Manila clams
2 tablespoons butter, more if desired
2 tablespoons fresh Italian flat-leaf parsley
Salt and pepper to taste

In a large, heavy-bottomed sauce pan or small pot, combine the shallot, wine, garlic and pepper flakes over high heat.

Bring the mixture to a boil, then reduce the heat to a simmer and cook 2 to 3 minutes to marry the flavors. Add the clams and butter, cover the pot and reduce the heat so the liquid gently steams.

Steam the clams until they have opened, 2 to 3 minutes, then sprinkle over the parsley and season to taste with salt and pepper. Discard any clams that do not open. Serve hot with toasted crusty bread.

Serves 2

Have a comment or question about this recipe? Post it here

Source: LA Times

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=

0

Mannino’s Stuffed Veal Chop

Today I have a 5 star restaurant secret recipe(below) from Mannino’s Restaurant in Commack, NY.  Mannino’s is a true authentic Italian kitchen and lounge.  All of their dishes are served fresh daily with the finest ingredients.  One of their signature dishes is the veal chop stuffed with mozzarella and prosciutto and topped with a flavorful Marsala sauce.  Serve this veal chop with mashed potatoes and a steamed vegetable to complete your meal.

If you love veal, then you should also browse the great selection of veal recipes on our forum: Go Here

Enjoy!

=-=-=-=-=-=-=-=-=-=-=-=-=-=
This Protein Dissolves Cellulite
Personal trainers are left speechless after this weird trick melts cellulite without exercise or diet: Go Here
=-=-=-=-=-=-=-=-=-=-=-=-=-=

=-=-=-=-=-=-=-=-=-=-=-=-=-=
New 5 Star Secret Recipe
=-=-=-=-=-=-=-=-=-=-=-=-=-=

Mannino’s Stuffed Veal Chop
Like this recipe? Get all our 5 Star Restaurant Secret Recipes – Go Here

Ingredients:

14-16oz Veal Chop
3oz Shredded Mozzarella
6oz Prosciutto
Breadcrumbs
Flour
Eggs
Pinch of Parsley
Pinch of Black Pepper

Slice Veal Chop, to make a pocket. Stuff with Mozzarella and Prosciutto. Take stuffed veal chop, dredge in flour then egg, then bread it. Pan fry until golden brown on each side. Finish off in the oven at 400 degrees for about 8 to 12 minutes.

Marsala Sauce:
1/2 Cup Marsala Wine
1/2 Cup Chicken or beef broth
1/2 Cup Mushrooms
Butter

Reduce with butter in pan. Add mushrooms. Pour over veal and serve!

Serves 1

Have a comment or question about this recipe? Post it here

Source: Restaurant Hunter

Get more secret restaurant recipes on our Secret Recipe Forum: Go Here

Until Next Time… Be Well!

Kind Regards,

Ron

PS- Join us on Facebook and get more recipes and freebies: Go Here

PPS- Forward this email to a friend or tell them to sign up here.

=-=-=-=-=-=-=-=-=-=-=-=-=-=