 Intro – May 2020 – Quick Focaccia Need to take something to a potluck? Want to surprise the family with something special for dinner, a TV-watching party, for the first barbeque of the year? Then do try this recipe. Even if you are not a regular bread baker, you may soon become one because of the ease of producing this show-stopper. EnJOY An Italian-born friend, whom my family affectionately calls Nonna, every Friday bakes six slabs of focaccia for her extended, grateful family and also for her friends. When she opens her oven door to remove focaccia, the smell is heavenly. This is not Nonna’s recipe, but it is close.
~Jan Bachman
Sauce 2 T rice wine vinegar 1 t sesame oil 2 T tamari or soy sauce 1 t hot chile sauce 1/2 t crushed red pepper 1 clove minced garlic 1 t finely grated ginger Ingredients 2 bunches trimmed broccolini or baby broccoli 1 T olive oil 2 cups shitake mushrooms, stems trimmed, cut in half 1/2 cup small sweet peppers, diced kosher salt and black pepper to taste 2 T sliced green onions 1 t sesame toasted sesame seeds Directions Combine all sauce ingredients in a small bowl, set aside. In a medium saucepan with salted boiling water, blanch the broccolini until bright green and tender, about 3 minutes. Drain, place in a bowl of ice water, and set aside. Heat 1 T of olive oil over medium-high heat in a wok or large sauté pan. Add the mushrooms and sauté for 3 minutes. Add peppers to the pan and sauté for 1 minute. Add the broccolini and cook for 1 minute. Reduce the heat to low and add the sauce, toss the vegetables and cook for 2 minutes. Season with salt and pepper. Transfer vegetables to a dish. Pour some of the sauce over the top and garnish with green onions and toasted sesame seeds. Works well over basmati rice with grilled salmon. |
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