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Summer Fiesta

 Focaccia: 

In a mixer bowl, mix together 11/4 cups warm water + 11/2 tsp salt + 2 tsp instant yeast + 2 tbsp olive oil.  I added about 3 cups of A.P. flour, and mixed using the dough blade for about 5-7 minutes. Towards the end, ddd about 1/4 cup chopped calamata olives and 1/4 cup of chopper green stuffed olives. Also added about half a package of the grated quatro frommagio cheese from TJ. Take the dough out, oil the bowl, put the dough back, cover with oil, and then cover the bowl with foil/plastic wrap and let it rise for 11/2 hours. I then refrigerated overnight (optional). Next morning let the down come back to room temperature. In a 8X8 pan, oil, then the dough, then more oil, fleau de sal, chopped fresh rosemary and a small handful of grated cheese. Let it rise again for 45 minutes to an hour. Make dimples with finger. Bake in 425 oven for about 30 minutes or so. Let cool on a wire rack. 

https://www.kingarthurbaking.com/recipes/cheese-and-herb-stuffed-focaccia-recipe


Polenta with Chickpea Puttenesca: 

Olive oil + chopped onion. Saute + garlic + chilli flakes + oregano + crushed tomatoes + olives + capers + canned chickpeas + salt. 

Polenta - Boil 4 cups of water + 1 cup polenta + 1 teaspoon of kosher salt. Once it comes back to boil, simmer for 40 mins or so. Then add butter, cream, milk, and grated permesan. 

https://mountainmamacooks.com/chickpea-puttanesca-polenta/


Pistachio Cake with Lemon Glaze:

Note that I did add about 1/2 tsp of baking powder for insurance, and it did work well for me. 

cream together 11/2 sticks butter + 1 cup sugar. Add three eggs, zest and juice of half an orange, and zest of 1 lemon. Add a small splash of milk (about 2-3 tablespoons) + 1/2 tsp powdered cardamom + 1 tsp rose water. Mix everything. Then add 1 cup of almond meal, 1 cup pistachio powder + 1/2 cup AP flour + 1/2 tsp baking powder. Mix just until it comes together. Bake in a prepared 9 inch pan and bake in 350 oven for about 35-40 mins (cover with foil in the last 10 mins to avoid getting too dark). Cool on a rack till slightly warm, and then glaze. 

lemon glaze: 1 cup confectioners sugar + juice of 1 lemon. 

Garnish with chopped pistachios. 

https://cooking.nytimes.com/recipes/11639-lemon-frosted-pistachio-cake

 http://www.staceysnacksonline.com/2019/04/nigel-slaters-lemon-frosted-pistachio.html



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