Monday, November 5, 2012

Enjoying the Temperature Change

Today I'm thankful for my body's ability to distinguish between temperatures. I love the warm feeling that sinks into your skin when you enter a warm room or sit beside a fire after being cold, and I love the crispness of cool air as it washes over you, particularly when you've been exercising and your body is warm or hot.

I'm cold a lot of the time. Ironically I love the cooler seasons more than the warmer ones. This is mostly a result of the fact that I love bundling up in layers of clothing, drinking hot chocolate and tea, and making glorious baked goods. Not to mention blankets, piles of warm laundry, fire, and the plethora of other warm things. And I tend to appreciate the warm sunny days a lot more during the cooler months than during the summer months.

And there you have it.

Also, happy Guy Fawkes Day! Plans tonight include concocting some sort of fire/heat source, roasting Starbursts, and watching V for Vendetta...

Update: We made Focaccia Pizza with Caramelized Onions, Tomato and Rosemary for dinner! Our Guy Fawkes Day went off a little differently than expected. We found a location to do our bonfire but when push came to shove, we decided to stay in instead.  And then we were going to roast the Starbursts and watch V for Vendetta, but we skipped the Starbursts (they're still waiting to be roasted) and watched Amelie instead.


Focaccia with Caramelized Onion, Tomato and Rosemary Recipe (originally from here)


1 package dry yeast
1 cup warm water
1 tsp honey
2 1/2 cups all-purpose flour
2 tsp kosher salt, divided
1/2 cup plus 1 tbsp olive oil, divided
1 large onion, thinly sliced
1 medium tomato, cut into 1/4-inch slices
2 sprigs fresh rosemary, needles removed from stem
1/3 cup (packed) finely grated Parmesan cheese

In a medium bowl, stir together yeast, warm water, and honey. Let rest until yeast blooms and bubbles form on top, about 10 minutes. Stir in flour, 1/4 cup olive oil and 1 teaspoon kosher salt. Turn the dough onto a well-floured surface and knead until dough is smooth, 5 to 10 minutes. Place dough in a lightly oiled bowl, cover with a kitchen towel or plastic wrap, and let rest in a warm place until dough doubles in size, about 1 hour.

Preheat oven to 450 degrees F.

Remove dough from bowl and press it into a lightly oiled 9- by 13-inch baking sheet until it touches the edges. Using your finger, poke holes all over the dough. Drizzle the dough with 2 tablespoons olive oil. Let rest until the dough becomes puffy, about 20 minutes.

Heat 1 tablespoon olive oil in a large skillet set over medium heat. Add onion slices, cover and cook until onion is golden brown, stirring occasionally, about 20 minutes.

Top the dough with tomato slices, caramelized onions, rosemary, Parmesan cheese, and salt. Drizzle with remaining 2 tablespoons olive oil.

Bake until the focaccia is golden brown, about 20 minutes (15 is usually enough for me). Remove from oven and allow to cool on a rack. Cut into pieces and serve.

Serves 8.

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