I was lucky enough to have my boys with me on Fire Island for Easter weekend. Having everyone hanging out at the house and watching TV just made me want to bake some bread. I decided on olive bread.Walks on the beach reveal many gems, such as this lovely “sculpture”
Black Olive Bread
3 cups bread flour
2 teaspoons active dry yeast
2 tablespoons white sugar
1 teaspoon salt
1/2 cup chopped black olives
3 tablespoons olive oil
Olive Oil Extra Virgin
( I also added a little Rosemary)
I wasn’t happy with the texture of the dough. I added a little more flour and olive oil and worked for a while and finally decided not to make a loaf but rolls.
1 1/4 cups warm water (110 degrees F/45 degrees C)
1 tablespoon cornmeal
In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.
Next I tackled a key lime pie.
Key Lime Pie
1 (9 inch) prepared graham cracker crust
I make my own graham cracker crust…
2 sleeves of graham crackers crushed with a rolling pin or a food processor. 2 sticks of butter melted and half a cup of sugar mixed together and pressed into a pie dish.
3 cups sweetened condensed milk
1/2 cup sour cream
3/4 cup key lime juice
1 tablespoon grated lime zest
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, combine condensed milk, sour cream, lime juice, and lime rind. Mix well and pour into graham cracker crust.
Bake in preheated oven for 5 to 8 minutes, until tiny pinhole bubbles burst on the surface of pie. DO NOT BROWN! Chill pie thoroughly before serving. Garnish with lime slices and whipped cream if desired.
I wanted to make a couple of salads to go with the entree so I started with raw asparagus as the base (see RAW blog post). Snap off the tops, peel the stalks and then slice diagonally. My new dining area! I always set the table at least one day before, because there is never time to do it the day of. You have enough to do!!! Next I added multi colored tomatoes, as well as sliced red onions which I chopped. I tore Romaine lettuce and added garlic croutons. It was dressed with a Caesar salad dressing.Next I made a simple Guacamole to serve as an appetizer.
Peel, pit and mash 3 avocados.
I added a small amount ( 1 tablespoon) of white vinegar and a healthy dose of Cumin (1 to 2 tablespoons) and salt and pepper to taste.
Next I worked on the corn. I snapped the cobs in half and boiled and finally grilled.
(Andrew grilled for me)
I served with a Cumin Butter.
(A stick of butter with a teaspoon of Cumin in it.)
Finally it was time to tackle the main course.
I had many fresh herbs in the refrigerator (as I always d0) that I wanted to incorporate some of them into a crust for my salmon steaks. I chopped parsley, dill and cilantro and added it to a Panko mix. Then I added some vinegar and canola oil I used salt and pepper on the Salmon and brushed with Dijon mustard which would help the bread crumb crust on the Salmon.
I try to always sit on the upper deck of the ferry weather permitting. I always gaze at the sky. And sometimes if you look very carefully you can see angel wings……
I hope everyone had a great Easter and Passover.