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steak and egg (fixed the pics link)

LDDLDD Posts: 1,225
edited July 2012 in EggHead Forum
It's been several months since I've posted. I made some rosemary garlic focaccia 
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Grilled up some steak and shallots 
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Fried up an egg 
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Let the river flow ( use this as my entry please) 
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Thanks for looking
context is important :)

Comments

  • BrownieBrownie Posts: 1,022
    Your pic links are not working.
    :((
  • LDDLDD Posts: 1,225
    edited July 2012
    should be ok now? (phone pics. excuse the quality :) )
    context is important :)
  • BrownieBrownie Posts: 1,022
    That looks tasty! I like the lion too!
  • LDDLDD Posts: 1,225
    thanks Brownie :)
    context is important :)
  • GriffinGriffin Posts: 6,479
    Nicely done, where have you been hiding? Got a recipe for that focaccia? That's how they looked at a pizza place I worked in college and I'd like to try something similar.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • LDDLDD Posts: 1,225
    Thanks Griffin. I became insanely busy with work for several months and then sprained my MCL. So it had been a long time since I fired up the bbq. 

    The recipe for the fococcia is 

    2 cups warm water 
    1 quick-rising dry yeast
    3 tbsp olive oil (I use extra virgin)
    2 tsp salt

    4.5 - 5 cups flour (ball park) (I use AP, but will try with others)

    2 tsp coarse sea salt
    2 tsp chopped fresh rosemary

    I use a stainless steel bowl and a wooden spoon

    1. In a large bowl mix water, yeast and olive oil and salt.
    2. Start adding flour 1 cup at a time and keep stirring it in. It takes some elbow grease.
    3. Once the dough is well mixed, (it will be sticky and won't look so pretty) scrape it into an oiled bowl and cover with plastic wrap
    4. Let it sit for about 45-60 min. Then pre-heat your oven to 450
    5. oil up your pan/tray I think mine is about 12x18x1 (I will confirm)
    6. pull the dough out onto the tray and spread/stretch it out with your fingers tips until you cover the pan. drizzle it with a bit of EVOO and coarse salt and rosemary. Cover and let it rest for about 10-15 min.
    7. put the dough into the oven for about 20 min. or until it's golden brown

    Once you take it out, I usually give it a few minutes and then run a off-set spatula underneath to loosen it. (in case it sticks)

    it's good fresh. but the next day is even softer if stored in a zip lock bag. and makes slicing for sandwiches easier

    I am trying to get fresh garlic. Last time the garlic was a little dark. Next time I'll try sprinkling it on half way through the cook.

    I hope that make sense.
    context is important :)
  • GriffinGriffin Posts: 6,479
    Makes perfect sense. I've been seeing a lot of focaccia being cooked like in a big roll, ya know the circular loaves, my mind isn't working today, and that's not the kind I've been looking for. Been wanting to do a flatter, thinner version just like you did. Thanks for the recipe.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • LDDLDD Posts: 1,225
    I like you prefer the thinner style. let me know how it works out for you. recipes for me are guidelines :)
    context is important :)
  • ccpoulin1ccpoulin1 Posts: 386

    LDD,

     

    Thanks!  It looks great, i will give this one a try.

    "You are who you are when nobody is looking"

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