Tomato and Fresh Mozzarella Focaccia

This one's for Carly...also from the food network.

Ingredients

1/2 cup warm water
2 teaspoons dry yeast
4 cups flour
1/4 cup plus 2 tablespoons olive oil
3 tablespoons chiffonade of basil
3 tomatoes, sliced into 1/4-inch slices
10 (1-ounce) slices of fresh mozzarella
Salt and white pepper
Essence

Directions

Preheat the oven to 425 degrees. Position the rack in the center of the oven with a baking stone. Oil an 11 by 1-inch baking sheet. In a large bowl, dissolve 1 teaspoon yeast into 1/2-cup water until the mixture is cloudy, about 10 minutes. Add 3/4 cup flour. Cover with plastic and let stand until the mixture is bubbly, about 45 minutes. In a small bowl, dissolve 1 teaspoon yeast into 1 cup water. Again let the mixture stand for about 10 minutes. In a large bowl, stir dissolved yeast mixture and 1/4 cup olive oil into sponge mixture. Stir in 1-cup flour. Stir in 2 tablespoons of basil, garlic, and 2 teaspoons salt. Add the remaining flour in 2 batches, mixing the flour into the mixture thoroughly. Form the dough into a ball.

Place the dough in an oiled bowl and let the dough rise in a warm place until doubled in size, about 1 hour. Turn the dough out onto the prepared pan. Press the dough out to cover the bottom of the pan. Cover the dough with plastic and let the dough stand for about 10 minutes. Press the dough out again and let the dough rise until double in size, about 1 hour. Season each slice of tomato and cheese with salt and white pepper. Arrange the tomatoes on top of the dough. Arrange the cheese on top of the tomatoes. Sprinkle with remaining basil. Bake the focaccia until the bread is golden and crisp, about 25 minutes. Remove from the oven and cut into slices. Place on a platter and garnish with Essence.

Chicken Pot Pie

This is from the food network and looks like it is a lot of work but it really isn't. I don't use a cast iron pan - I make two pies and freeze one. Also I don't add as much nutmeg as it calls for. I also don't use the full amount of pearl onions and I cut them in half if I have time.

Chicken Pot Pie

Crust:
3 cups all-purpose flour
2 teaspoons salt
3 sticks frozen unsalted butter, cut into small bits
1/2 cup ice water mixed with 2 tablespoons white vinegar

Sauce:
1/2 stick unsalted butter
1/3 cup all-purpose flour
2 tablespoons chicken base (recommended: Knorr brand)
2 cups chicken stock
1 cup heavy cream
1 cup milk
1 tablespoon ground sage
1 teaspoon ground nutmeg
Salt Freshly ground black pepper

Filling:
1 (8-ounce) box frozen green peas
3 cups sauteed button mushrooms
2 cups cooked, diced carrots
4 medium potatoes, parboiled and diced, with the skin on
1 (8-ounce) box frozen pearl onions
4 (7-ounce) boneless, skinless chicken breasts, poached and diced Nonstick cooking spray

Glaze:
2 egg yolks
2 tablespoons cream
1 teaspoon water

To make the crust: In a food processor, add the flour, salt and butter. Mix until the ingredients are combined. With the motor running, slowly add the water-vinegar mixture and mix until the dough begins to gather on itself.
Dump out the dough and form 2 balls. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 350 degrees F.

In a large saucepan, heat the butter until foamy. Add the flour, and chicken base, whisking constantly until golden brown, 5 to 8 minutes. Remove from the heat and whisk in the stock, cream and milk.

Put the pan back on low heat until the mixture has thickened (if the sauce is too thick, add more stock.) Taste for saltiness. Whisk in sage, nutmeg, salt (if necessary), and pepper. Remove from the heat, and in a large bowl, combine with the vegetables and chicken. Set aside.

Spray a 9 by-13 cast iron dish with nonstick cooking spray.
Roll out the first ball of dough slightly larger than the pan. Lay the bottom crust in the pan, letting the edges hang over. Fill with the chicken and sauce mixture.
Roll out the second crust slightly larger than the pan and place on top of the pie. Wet the edges with some water and crimp the edges of the 2 crusts together. Roll the extra over and tuck into the pan.

Mix the egg yolks, cream and water to form a glaze and brush on the top of the pie.

Cut a slit in the top to vent the steam and refrigerate for 15 minutes to set.

After setting, place in the oven and immediately turn the temperature down to 250 degrees F. After 45 minutes, increase the heat to 350 degrees F and bake for 15 more minutes or until bubbly.

Potato Leek Soup

I seriously am in LOVE with this soup! It's from Shad's friend Mark Weinberg  who is also an amazing photographer! And I've never bought, cooked, eaten, or SEEN a Leek before! But can say now that I have! Anyway, its delicious so enjoy! 

Ingredients:
2 tablespoons butter
1 tablespoons olive oil
1 1/2 cups coarsely chopped leek
1/2 cup finely chopped celery
1/2 cup finely chopped red bell pepper
2 cups whole milk
3 tablespoons all-purpose flour
3 cups chicken broth
2 pounds cubed, peeled Yukon gold or red potato
1 teaspoons salt
1/4 teaspoon freshly ground black pepper


Preparation:
Heat butter and oil in large Dutch oven over medium heat. Add leek,
celery, and bell pepper; cook 4 minutes or until vegetables are tender,
stirring frequently. Combine milk and flour in a small bowl, stirring with
a whisk. Slowly add milk mixture to pan, stirring constantly. Stir in broth,
corn, potato, salt, and freshly ground pepper; bring to a boil. Reduce heat,
and simmer 20 minutes or until potato is tender.

Yield: 6 servings (serving size: 1 1/3 cups)