[Kitchen Witch]

Macaroni Grill Focaccia

9 tablespoons olive oil, divided use
3 cups unsifted all-purpose flour
3/4 cup unsifted semolina flour
1/2 teaspoon salt, divided
1 1/2 tablespoons quick-rising dry yeast
1 1/2 cups hot milk (between 120 to 130 degrees F)
1 tablespoon fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9-inch square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).

Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes.

Preheat oven to 400 degrees F.

Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes.

Remove from oven and drizzle with remaining oil.

Yields 6 to 8 servings.




Macaroni Grill Fonduta Gamberi


2 cups half-and-half
1 tablespoon clam juice
2 tablespoons dry white wine
3 tablespoons butter
1 shallot, finely chopped
2 tablespoons flour
4 cups rough chopped spinach
1 cup canned artichoke hearts, chopped
8 large shrimp, peeled, cleaned and chopped
1/8 teaspoon cayenne pepper (more to taste)
1/8 teaspoon freshly ground black pepper
1/2 cup shredded Mozzarella cheese, optional

In a large saucepan over medium heat, combine half-and-half, clam juice and white wine. In a separate saucepan, melt butter. Add shallots and saute until translucent. Add flour to butter mixture, stirring until flour is absorbed. Cook, stirring constantly, 2 to 3 minutes.

Add heated half-and-half mixture all at once to the shallot mix, stirring constantly with a wire whip to remove any lumps. Add spinach, artichokes, shrimp, cayenne and black pepper and bring to a boil. Reduce heat and simmer 3 minutes, stirring occasionally, so the mixture does not scorch. Remove mixture from heat, and stir in cheese, if desired.

Pour dip into bowl and serve hot.





Macaroni Grill Insalata Florentine (Spinach, Orzo and Chicken Salad)


3 ounces julienne-shredded fresh spinach
3 ounces grilled chicken, sliced and chilled
1 ounce ripe Roma tomatoes, diced
1/2 ounce pine nuts, lightly toasted
1/2 ounce sun-dried tomatoes, julienne cut
1/2 ounce capers
1/2 ounce sliced black olives
1/2 ounce julienne-cut radicchio
5 ounces orzo pasta, cooked and chilled
3 ounces roasted, garlic lemon vinaigrette
1/4 ounce shaved Grana Padana Parmesan
Fresh cracked pepper, for garnish

In the order listed, place all ingredients, except Parmesan cheese, in a chilled mixing bowl.

Toss and serve on a decorative wide bowl. Garnish with shaved Parmesan cheese and fresh cracked pepper.

NOTE: Radicchio is a red-leafed Italian chicory





Macaroni Grill Italian Butter

3 ounces extra-virgin olive oil
1 tablespoon cracked pepper, fresh

Pour olive oil into a saucer, then add fresh ground pepper.

NOTE: for best results, use first, cold-press Genesio, extra-virgin olive oil from Italy.

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