A week or two ago, I had a little dinner party and invited my friends S and T over to my apartment for a homecooked meal. It was wonderful to have the chance to just chill out and make some good and rustic food for my friends, and to also get to try my hand at some new recipes! I had been meaning to try out my hand at making focaccia and also Giada’s Roman Style Chicken, and this was the perfect opportunity. For the evening, I made rosemary garlic focaccia bread and the Roman Style Chicken, T brought a delicious grapefruit avocado salad with a lemon vinaigrette, and S brought some yummy cakes and macarons from Ktown for dessert.
Rosemary Garlic Foccacia
1 packet active dry yeast (1/4 oz)
4 c. flour
1/2 tsp salt
5 tbsp extra virgin olive oil
8 sprigs rosemary
6 cloves garlic
coarse sea salt
Dissolve yeast in 1/2 c. warm water, let stand 10 minutes, then add 2 tbsp. extra virgin olive oil.
Combine flour and salt in a large bowl, stir in chopped leaves from 5 rosemary branches and chopped garlic (you can adjust these amounts more/less depending on how herby/garlicky you want your bread to be).
Add yeast mixture and 1 1/4 c. water, stir until dough forms. Turn out dough onto a floured surface, knead until smooth. Shape into a ball and then place in a large, well oiled bowl. Cover bowl with damp cloth and let dough rise in a warm place for ~ 2 hours.
Transfer dough to baking sheet covered with a silicon baking mat (or parchment) sprinkled with corn meal. Knead dough into the baking sheet and form into large rectangle that fits the sheet. Cover with damp cloth and set aside for an hour.
Preheat oven to 400F. Combine 3 tbsp extra virgin olive oil and 1 tbsp water in small bowl. Uncover dough, dimple with fingertips. Brush dough with oil/water mixture, arrange small sprigs of rosemary on top of the dough and sprinkle with sea salt.
Bake until top of dough is golden, about 30-40 minutes. Cool before slicing.
Grapefruit Avocado Salad
Roman Style Chicken
2 skinless chicken breasts (with ribs) and 4-6 chicken thighs, with bones (preferably free range)
1 red bell pepper and 1 yellow bell pepper (preferably organic), sliced
6 slices prosciutto, chopped
2 cloves garlic, chopped
1 15 oz can diced tomatoes
1/2 c. white wine
1 tbsp thyme leaves
1 tsp fresh oregano leaves
1/2 c. chicken stock
2 tbsp. capers
1/4 c. fresh chopped parsley leaves
kosher salt, fresh ground black pepper, organic olive oil
1. Season chicken with salt and pepper.
2. Heat up oil in a large pan – once oil is hot, sear chicken until golden brown, remove and set aside.
3. Add bell peppers and prosciutto to pan, cook until prosciutto is crisped and peppers are softened. Add garlic and cook for 1 min. Add tomatoes, wine and herbs.
4. Return chicken to the pan and add in chicken stock. Bring to a boil and then let simmer until chicken is cooked ~30 min. If making ahead of time, transfer to a storage container and refrigerate.
5. When ready to serve, heat up chicken and mix in capers and parsley. Serve with focaccia bread.
Selection of Desserts!
Cookies & Cream, Blueberry Macarons
Raspberry Chocolate Mousse Cake
Green Tea Cake