Jonathan Kane

Sardinian Flat Bread | Print | Wednesday, 16 July 2008 21:14 Pane Carasau ~ An Italian flat bread with a crisp, cracker-like texture that is seasoned with aromatic rosemary and coarse sea salt. I have also heard it nicknamed "piano paper" or carta di musica which describes it's thinness. It is said to have been first made by the shepherds in Sardinia who took it with them into the pastures as it keeps so well. You might need a little more water or a little less depending on the blends of flours used. The trick to this "bread" is to roll it out as thinly as you can. It does not matter if it is a perfect circle or if it wrinkles a bit as you roll it as it's imperfections are part of it's charm. Once you break it into large pieces no one will notice it's original shape anyways! Makes 8 by Deborah Mele 1 1/2 Cups Unbleached All-Purpose Flour 1 1/2 Cups Semolina Flour 1 Envelope Active Dry Yeast 1 1/2 Cups Warm Water (Approximate) Salt To Serve: Fresh ...

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Savory Breakfast: Wheat Berries With Sesame, Soy Sauce and Scallions (2008) Everything should be fair game at breakfast, and whole grains like wheat berries can be the basis for a quick, satisfying savory morning meal. * Related Article: Your Morning Pizza Ingredients Time: About 45 minutes 1 1/2 cups wheat berries Salt 1 tablespoon toasted sesame oil, or to taste 2 tablespoons soy sauce, or to taste 1/2 cup trimmed and chopped scallions. Preparation 1. In a 4- to 6-cup saucepan, combine wheat berries with a large pinch of salt and enough water to cover them by at least an inch. Bring to a boil and adjust heat so mixture bubbles gently. 2. Cook, stirring occasionally, until wheat berries are tender, about 35 to 45 minutes. Add boiling water as necessary to keep wheat berries covered and to keep them from drying out as they swell and become tender. Wheat berries are done when tender with a slight bite to them; ideally you will have cooked out all the water at about the same time the...

Olive Oil Matzo (2010) - Mark Bittman Inspired by Sardinian flatbread, this unleavened matzolike bread is made with olive oil and has more flavor than traditional matzo. * Related Article: Olive Oil Helps Produce a Classic Flatbread Ingredients Time: 30 minutes 2 cups flour 1 teaspoon salt 1/3 cup olive oil Sea salt, optional Preparation 1. Heat oven to 500 degrees. Put flour, salt and olive oil in a food processor. Once machine is on, add 1/2 cup water. Continue to run machine until dough forms a firm ball, rides around on blade and is not at all sticky. (If you prefer, whisk together the water and oil and add this to machine all at once.) 2. Cut dough into 12 small balls — this is easiest if you cut the ball in half, then half again, then into thirds — and flatten each into a 3- to 4-inch patty. On a well-floured surface, use a rolling pin to roll each patty into a 6- to 8-inch circle. The shapes can be irregular, but dough should be so thin you can almost see through it. 3. Put...

Every James Bond fan will recognize the lines in the recipe below as the first martini James Bond ordered in Casino Royale. The Kina Lillet Bond speaks can be found today labeled as White or Blanc Lillet. It's a brand of dry vermouth made in France since the late 1800's that is often referred to as "the apèritif of Bordeaux". Bond's glassware of choice for the Vesper is a deep Champagne goblet. Ingredients: •3 measures of Gordon's Gin (Hendrick's Gin) •1 measure of vodka •1/2 measure Kina Lillet •lemon peel for garnish Preparation: The Vesper according to Ian Fleming and James Bond: "Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it's ice-cold, then add a large thin slice of lemon peel. Got it?" -Casino Royale, Chapter 7

Oven-Fried ChickenServes 4. Published May 1, 1999. Why this recipe works: To create an oven-fried chicken recipe with real crunch and good flavor as a quick weeknight alternative to the real thing, we dipped the chicken in egg beaten with Dijon mustard and dredged it in crushed Melba toast, which we found provides better texture, flavor, and color than cornflakes, bread crumbs, bagel chips, or any other coating we tried. We used legs and thighs rather than breasts because they don't dry out as quickly (breasts are OK if that's your preference) and baked the chicken at 400 degrees for 40 minutes for a deeply browned, but not burnt, coating on our oven-fried chicken recipe. For those who like breast meat, use a whole cut-up chicken instead of drumsticks and thighs. Be careful not to over-crush the Melba toast; crumbs that are too fine will leave the chicken wanting in crunchiness. If you own a spray bottle for oil, skip the step of tossing the Melba toast crumbs in oil. ...

4 chickens, 2 1/2 pounds each, quartered 1 head of garlic, peeled and finely pureed 1/4 cup dried oregano coarse salt and freshly ground black pepper to taste 1/2 cup red wine vinegar 1/2 cup olive oil 1 cup pitted prunes 1/2 cup pitted Spanish green olives 1/2 cup capers with a bit of juice 6 bay leaves 1 cup brown sugar 1 cup white wine 1/4 cup Italian parsley or fresh coriander (cilantro), finely chopped preparation Preheat oven to 350 degrees. In a large bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, olives, capers and juice, and bay leaves. Cover and let marinate, refrigerated, overnight. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 minutes to 1 hour, basting frequently with pan juices. Chicken is done when thigh pieces, pricked with a fork at their thickest, yield clear ...

This recipe is from Wendell, the butcher at Sunset Foods. Rub steaks with olive oil, season (Montreal Seasoning). Bring to room temperature 30-45min Preheat oven to 450 degrees. Heat cast iron pan on medium heat for 15min. Add olive oil to pan, sear for 1min per side. Put pan in oven, after searing second side, for 8-10min. Check temp, remove at 130-135 degrees. Rest for 10 min.

Herb Hummus Description A True Food Kitchen restaurant exclusive! This hummus has a spicy zing provided by the additions of cilantro, cumin, and jalapeño, and a subtle sweetness from the agave. Serve with vegetable crudités, or with pita chips (you can make your own by cutting pita into triangles, brushing them with olive oil and sprinkling with salt, and baking them in an oven at 325 degrees F for 20-30 minutes, until edges are lightly browned). Food as Medicine Garbanzo beans are an excellent source of the trace mineral manganese, which is an essential nutrient for both energy production and antioxidant defenses. Ingredients 4 cups garbanzo beans, drained 1/4 cup tahini paste 1/4 cup lemon juice 1 teaspoon ground cumin 1/3 cup extra-virgin olive oil 1 teaspoon chopped jalapeño chile 1/2 bunch cilantro, stemmed 1 teaspoon chopped garlic 1 tablespoon agave nectar 1 tablespoon sea salt Instructions Combine all ingredients in food processor and blend until smooth. Adjust seasonings t...

Tuscan Kale Salad Description A True Food Kitchen restaurant exclusive! This traditional Tuscan salad is made with strips of Italian black kale, fresh lemon juice, extra virgin olive oil, crushed garlic, red pepper flakes, grated pecorino Tuscano cheese and bread crumbs. These bright, refreshing flavors combine to bring the sunny taste of Italy to your table. Watch a video of Dr. Weil and chef Michael Stebner preparing this delicious salad: How to Make Tuscan Kale Salad Food as Medicine Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C. Ingredients 4-6 cups kale, loosely packed, sliced leaves of Italian black (Lacinato, "dinosaur," cavolo nero) midribs removed juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup grated Pecorino Toscano...