Jackson Hole, Wyoming, home cooking, wild game, high altitude baking, high altitude gardening, foraging, mountain adventures
I'd like to share with you, my fellow food enthusiasts, a few of the more interesting foodie gifts under our tree this year.
One crate of thin-skinned, fragrant and sweet ruby red grapefruit from Lil and Pete. No longer can I complain about the lack of good fruit around here.
One homemade stollen with a marzipan core, from Hanneke, which we are enjoying down to the last crumb.
One meat grinder, with a sausage attachment, compliments of the Mountain Man. I wanted to show you a picture of Mountain Man out hunting, but I'll show you the meat grinder instead. Sheep meatballs, anyone?
An original multimedia piece of art by Cindee George. The seashell apron represents my ethnic origins in Sicily.
This is her backside. Her banner says jacksonholefoodie.com. I think this will be my new kitchen witch.
Locally roasted coffee and homemade biscotti from the Wilbrechts, with a personalized label. That's 15 year old Riis on the label.
A vegetable peeler that looks like a gorilla, a cheese grater that looks like a mouse, and an ice cream scoop that looks like a whale.
One cookbook devoted entirely to S'Mores. This is Nick's, but I wish it were mine.
Flour, by Joanne Chang, the Boston baking whiz kid who has a mathematics degree from Harvard, but decided she wanted to bake cookies instead. Can't wait to make the Homemade Pop-tarts.
One jar of homemade granola from the Carlmans, which saved me from having to eat rum balls every morning during a very busy week.
One jar of vanilla bean paste. Anyone know what to do with vanilla bean paste? I can envision this being stirred into rice pudding, or oatmeal, or hot fudge sauce.
And so much more: an ebelskiver pan, a large and a small crock-pot, a wine tote (which Jack says will make Mountain Man look like Alan in The Hangover), and a popsicle machine (it's going to be minus 26 this week, but we'll probably make some popsicles). Our friends and family are a thoughtful, crafty bunch. We love you all so much.
I promise to post a very special recipe in time for New Year's Eve: Crab Cakes with Roasted Red Pepper Curry Sauce. It's easy. You're gonna love it.
Here's a quick recipe for a special Christmas morning French toast: Eggnog French Toast. Hurry, before you dash out the door to begin your Christmas Eve festivities, grab some stale bread and throw this overnight French toast together. In the morning, all you'll have to do is fry the bread in butter, serve with warm maple syrup, some nice sausage if you have some, and everyone will feel very special.
Eggnog French Toast
Stale bread slices, as many as you can fit snugly in a 9 x 12 inch pan
1 cup eggnog
3 Tbsp. sugar
1/4 tsp salt
1 tsp. vanilla
Finally, we are getting into it.
Finally, it is starting to feel a lot like Christmas around here. Oh, we've had our tree up and decorated, and we've had storm after beautiful snowstorm. We've shopped and wrapped and been to parties, and are just settling down to spend cozy time with good friends.
But what really makes it feel like Christmas? Finally, after skiing today, we had time to make Sour Cream Cut-Outs, the quintessential Christmas cookie of my youth. Sour Cream Cut-Outs are the cookies I made for my Kindergarten teacher Mrs. Printup. The cookies I have had every Christmas of every year of my life. We simply can't have Christmas without a day of rolling out dough, cutting out stars and elves and bells, and making a beautiful mess of the kitchen.
We also make some dangerous Ninjabread men, who attacked some innocent gingerbread boys, and the result was, well, not very pretty.
Let's get back to those Sour Cream Cut-Outs.
Although this is basically just another sugar cookie recipe, Sour Cream Cut-Outs are my most requested recipe. They are soft, not too sweet, and have a tender, flaky crumb. They are good plain or decorated. They keep for a long time without getting stale.
It's important to chill the dough for a few hours before you use it, and keep it chilled while you are rolling and cutting out cookies. This makes a huge batch of cookies, so you won't be tempted to keep them all for yourself. Just pinch off the dough in small amounts as you use it, and keep the rest in the fridge.
It is also important not to roll the dough out too thinly unless a crispy cookie is what you're after. Dough rolled to a 1/4 inch thickness should produce a nice, big, soft cookie.
Sour Cream Cut-Outs
This is my mom's recipe, and it makes a lot of cookies. How much is a lot? We made 30 big stars, 44 little stars, 28 elves, 4 big Christmas trees, 10 big Santas, a few dozen gingerbread boys, 15 bells and 8 teddy bears.
If you make up a batch of Moroccan-style Preserved Lemons (see last post) now, you'll be making this fragrant dish many times next year. A great dinner party dish, Moroccan Chicken with Lemons and Olives fills the house with the some of my favorite aromas: Cinnamon, cumin, ginger, paprika, garlic, and onions. But most of all lemons.
All you need to make a stash of Moroccan preserved lemons is Kosher salt, lemons, and a little bit of time. If you don't have time (they take about 3 weeks to preserve), see the Sources at the end of this post.
Moroccan Chicken with Lemon and Olives has a lot going on, with currants, olives, warm spices, and the tangy, intense flavor of the preserved lemon. It is traditional to serve with couscous, but it also goes well with polenta, rice pilaf, or farro.
The chicken pieces are coated with the spice mixture, then left to absorb the flavors for about an hour. The spice-coated chicken is seared in a hot pan on the stove, then left to simmer gently with the rest of the ingredients for another hour. If time allows, make this dish the day before you intend to eat it; an overnight rest in the fridge deepens and mellows the intensity of the flavors.
When I make this for my family it is a one-dish meal, served with a small pitcher of pan juices on the side. No matter how much I make, we always seem to fight over the pan juices.
Moroccan chicken with lemons and olives
This recipe is from Mary Woollen's French cooking class. Thanks Mary! If you are expecting more than 4-6 people for dinner, buy a few more chicken pieces and throw them in the pot.
Preserved Lemons: Sources
Looking for an easy, home-made gift for all the adventurous foodies on your holiday list? All you need to make Moroccan-Style Preserved Lemons is lemons, salt, and a little bit of time. For years I've been gifting jars of these intensely flavored fermented lemons to my friends, and now they are all addicted to them too. What's so great about a salted lemon, fermenting in its own juice? Let me explain.
A jar of preserved lemons in the pantry is a culinary secret weapon. After just a few weeks in its salty brine, the lemon rind transforms into a powerful condiment capable of brightening up just about any savory dish. Just a few small slivers pack a bright citrus "ping" that enhances so many of the foods I love — bitter greens, brassicas, soups, and stews. It's a brilliant addition to braises of lamb, chicken and wild game, especially the wild birds we hunt up from the fields around here. I even like the contrast of the salty lemon slivers on vanilla ice cream drizzled with good olive oil.
I first fell in love with the intense flavor or preserved lemons when traveling through Sicily. Sicilian food, much of which is heavily influenced by its proximity to Northern Africa, has a long tradition of salting lemons to keep them throughout the year. Scattered atop a whole roasted branzino, or incorporated into a pesto-like paste of pistachios, capers, parsley, and dried chile flakes, the preserved lemons in Sicily are usually served with fish.
Sicilians may dabble in their preserved lemons as a condiment, but down in Morocco the preserved lemon is a defining factor of the cuisine. "What soy sauce and fish sauce are to Asian cooking, preserved lemons are to Moroccan food," says Chef Mourad Lahlou, author of Mourad: New Moroccan, my modern bible of Moroccan cooking. "If ras el hanout is the country's national spice blend, preserved lemons are its national anthem of flavor."
Let's put up a few jars of preserved lemons. It only takes about 15 minutes to cut up the lemons, rub them with salt, and pack into jars with their own juice. You won't have to give up a powder day to make these lemons for all of your friends. (It's currently snowing really hard in Jackson Hole, and all I can think about are the powder days to come.)
The quality of the lemons is the most important part of the recipe. Search out the freshest lemons possible, and choose organic since you'll be eating the rind. Eureka lemons are perfect for preserving. Meyer lemons are nice too, but their rind is thinner and less tart, resulting in a less intensely preserved flavor.
To put up about two quarts of preserved lemons, you will need twelve lemons. Half of these will be packed into jars, and the other half will be juiced to make the brine. It's always good to buy a few extra lemons in case you need more juice.
You'll also need about 1 ½ cups of Kosher salt, a sharp knife, and a few jars with airtight lids. Wash the jars in hot, soapy water or sterilize them in the dishwasher. Let the jars air-dry completely before packing them with lemons.
Cut 6 of the lemons in half through the equator. Quarter them down to the stem end without going through the stem. It's nice to keep the stem intact but it is not crucial. Now cut between the flesh and the rind all around the lemon half. This creates pockets for packing in salt.
Rub the lemon on all of its cut surfaces with Kosher salt. Don't be shy! The salt is essential for preserving the lemons, working its magic on the flesh and the rind. Continue cutting and packing with salt for all six lemons.
Pack the lemons tightly into the jars. Juice the rest of the lemons and pour the juice into the jars. (Don't use bottled lemon juice, by the way. It just won't work.) Make sure the lemons are completely submerged in the lemon juice. Screw the lids on tightly, and tip upside down to make sure it is sealed. Now comes the only difficult part about making preserved lemons — the wait. They'll be ready for gifting and slipping into all sorts of dishes in three weeks. For the first three days, keep the jars on the kitchen counter and turn them upside down each day to agitate the brine, making sure it seeps into all the nooks and crannies of the lemons. After that, put them in the refrigerator, labelled and dated, until the three weeks is up.
After three weeks, pull out a jar and check it out. The rind will be soft, the flesh slightly macerated, and the brine should look like a salt water emulsion. Use tongs or a wooden spoon to pluck out a piece of lemon — don't use your fingers. You'll want to keep the inside of the jar clean and it should last up to a year. Cut off what you need and place the rest of the lemon back in the jar, being careful to submerge it in the brine. Rinse the lemon and discard the flesh, although some add the fleshy part to dishes as well — it will be very salty. Dice or sliver the lemon rind, depending on the recipe. The longer the preserved lemon cooks in a dish, the more it permeates the food with its unmistakeable flavor-enhancing properties.
Now, what can you do with your preserved lemons?
Moroccan-Style Preserved Lemons
This recipe makes about two quarts of preserved lemons, divided any way you like into airtight jars.
The jars should be impeccably clean. Wash them in hot soapy water and let them dry completely before using, or sterilize the jars in the dishwasher.
1. Scrub the lemons well, and dry with a kitchen towel.
2. Cut them in half through the equator, and juice 4-6 lemons to get 1 1/2 cups fresh lemon juice, strained of seeds. Cut the rest of the lemons into halves or quarters, depending on the size of your jars. Remove as many seeds as you can with a knife.
3. Using a sharp knife, cut the lemon halves to the stem end without going through the stem. Cut between the flesh and the rind, without going all the way down to the stem. The stem end should remain intact to hold the lemon half together.
4. Rub kosher salt between the lemon rind and the flesh. Stuff as many salted lemons as you can into a jar, then fill with lemon juice. If you run out of lemon juice, add water so that the lemon pieces are completely covered. Leave a little room at the top, so that when you turn the jar over it mixes a bit. Cover tightly.
5. Every day or so for the next 3 days turn the jar over to mix and mingle the brine and the lemons. This is a good job for a kid to do while waiting for breakfast. After 3 days, put them in the refrigerator. They will be ready in 3 weeks, and even better after 3 months.
6. When ready to use, take out a piece of lemon, rinse under cold water to remove the salty brine, and pull off the pulp.
Rum Balls are potent little confections that pack a heady punch of alcohol along with a pleasing jolt of caffeine. Ideally, they are made in late November so they have time to mingle in a tightly closed tin for several weeks. The combination of chocolate, rum, pecans and coffee intensifies and gets better with age.
It has been snowing a lot around here! It's hard not to keep heading into the mountains to ski, ignoring all those holiday tasks. But now that I've had plenty of turns I'm ready to settle into a few elf-ish activities like making rum balls for friends and family near and far. With only a few days left until Christmas, my rum balls may not get launched in time. If you are on my rum ball holiday gift list, you may have to suffice for a tin after the holidays. Believe me, they will be just as good and even more special when not competing with the other abundantly available sweets.
This is another of my mom's recipes; she always made piles and piles of rum balls each Christmas. They were strictly off-limits to we children, which made it even more fun for us to sneak these from the tin at the back of the refrigerator. It is very nice to have a small bag of these in the pocket of your jacket to share with friends while out skiing.
At the risk of sounding like a rum snob, or a rhum snob, Barbancourt 5-Star Rhum (with an "h") is the preferred rum for this recipe. It is hard to get here, but if you are traveling to the Caribbean be sure to bring some home. Meyer's Dark Rum is an acceptable substitute, and I have also used Mount Gay Rum with good results.
Without further ado, here's my family recipe for Rum Balls. Kept in a cold, dark place, like the back of the refrigerator, they'll keep for a month. But trust me — they won't last that long.
This recipe makes 3-4 dozen 1-inch rum balls. I usually double or triple the recipe so there is plenty to share. You can make decaffeinated rum balls by using decaffeinated coffee. You can also use whiskey instead, but then it would be a bourban ball, wouldn't it?
2 cups vanilla wafer crumbs (1 box Nilla wafers yield roughly 3 cups of crumbs)
2 cups ground nuts (pecans or walnuts) (you'll need about 2 lbs. nuts)
4 Tbsp. cocoa powder
4 Tbsp. white corn syrup
1/4 cup rum (or more)
1/8 cup strong coffee
powdered sugar for rolling
Here's a dish for a busy week that's fast and slow.
It really is fast: I wanted to prove this to myself so I whipped out the stopwatch feature of my iPhone: 13 minutes, 22 seconds. That's from the gathering of ingredients to the closing of the crock-pot lid.
But it cooks slowly: the pork shoulder simmers for 6-8 hours, until it falls fork-tender from the bone.
I've made this Cider Maple Glazed Pork Roast a dozen times, and it always comes out well, infusing the house with the inviting aroma of cinnamon, allspice, and onions.
On Tuesday we were blessed with 12 inches of new snow in the mountains, and I had a 9:30 tram date with the girls from East Jackson. I was particularly motivated to get supper made before I headed out to ski.
Usually, the spice rub gets applied to the pork roast the night before, but that takes organization and planning, none of which I seem to possess this week. I discovered that it is totally fine to give it a quick rubdown of spices just before cooking. (If you make this for company, you should let it sit overnight).
You'll need to run to the store for a pork shoulder and some apple cider. Everything else you'll need is probably already in your pantry.
I served this with Buttermilk Mashed Potatoes, but it also goes well with superfast couscous, rice, or Creamy Parmesan Polenta (see sidebar for recipe).
Because I was excited to see an immaculately fresh bunch of Broccoli Rabe at Jackson Whole Grocer, I sauteed the greens in olive oil and garlic, and served them alongside the pork roast. Mountain Man declared the broccoli rabe to be "horrible", and thus the children refused to try it. (Just so you know what I'm dealing with over here).
Bitter greens aren't for everyone.
I bet you can beat my record if you don't stop to take pictures while you cook. Enjoy!
Cider Maple Glazed Pork Roast
This recipe was adapted from "The Ski House Cookbook" by Tina Anderson and Sarah Pinneo. It serves 4 hungry people, with leftovers.
I have a cookbook problem. My cookbook collection has outgrown my kitchen desk, spilled over into the spare room, invaded my bedside table, and is multiplying in my kitchen cupboards. Sometimes it even wanders into the bathroom.
As my husband would probably attest, my love for cookbooks has taken over the house in such a way that we had to build an addition this summer. He's an avid collector of travel, fishing, and hunting books , so he can't give me too much grief.
My very first cookbook, "The Peanuts Cookbook", was acquired when I was 8, and still gets heavy use (see Pumpkin chocolate chip cookies in the sidebar). I have handed that one down to 10 year old Nick. He uses it to make Red Baron Root Beer and Security Blanket Cinnamon Toast.
When you start collecting something at a young age, by midlife it can be tricky to keep it all organized and accessible. Over time, I have unofficially divided my cookbooks into the A list, the B list and the C list.
The A list gets the most use, and has an honored spot in the bookshelves of my kitchen desk. As you can see, an A list cookbook is easy to spot. My unscientific compilation of the A list consisted of pulling down the most ragged, splattered, stained and torn books. The A list books are shelved by category: Italian, Barefoot Contessa, Asian, Baking, Breakfast, and Mexican.
The B list cookbooks must be stashed in the spare room, but close to the kitchen in case I have a sudden urge to make food from the Middle East, spa cuisine, or a vegetarian feast.
As for the C list, those are the cookbooks that I just can't seem to part with, even though they get very little use. Some are important reference books, such as "The Foods of Mexico" by Diana Kennedy, or "Mastering the Art of French Cooking" by Julia Child.
Others are nostalgic members of my collection, like "Budget Gourmet", the book I used in college to make Coq au Vin and impress my then boyfriend (now husband). Or the "Italian Cooking Class" cookbook that taught me how to make gnocchi in the 1980s when only the true Italians knew what gnocchi was.
Some C list books cannot be parted with because they are just too cool. "White Trash Cooking" was a gift from my sister-in-law Lil. You never know when you are going to need to make Cooter Pie or Peggy's Pig Eggs.
And what about "The Secret Life of Food" by Clare Crespo? I may want to make flip-flop hors d'hourves out of potatoes and green beans next summer. You just never know.
I chose the most battered and dog-eared books from my collection to share with you today. This is the best of my A list, the cookbooks that I can't live without, in no particular order.
Any of these cookbooks would make a great gift for the cook in your life.
Annie's Top Cookbooks
3. "The Sono Baking Company Book" by John Barricelli. The brownie recipe is worth the cost of the book. I'll put that on my List of Things to Blog.
4. "The Barefoot Contessa" by Ina Garten. This is the original cookbook and probably the best. You just can't go wrong with these recipes, they are all good.
5. "The Barefoot Contessa Parties" by Ina Garten. Also a great book for any collector. Easy party food. Don't be alarmed that Ina keeps getting larger with each book; you can cut back on the butter and cream, and the recipes will still be good.
6. "Jamie's Italy" by Jamie Oliver. Gorgeous pictures of Jamie traveling through the south of Italy cooking with the locals and soaking up the culture. Pasta all Norma, insalata di farro, sausages with lentils. Great to read and to cook from.
7. "The Ski House Cookbook" by Tina Anderson and Sarah Pinneo. Warm winter dishes for cold weather fun, right up our alley in Jackson Hole. Fast, east recipes to help you feed guests while maximizing your time outside.
8. "The Italian Grill" by Mario Batali. I was so hooked on this book last summer, that I grilled everything from polenta to radicchio to pizza. His other book, "Multo Gusto" is also a lot of fun, especially if you want to master pizza for a crowd.
9. "Rick and Lanie's Excellent Kitchen Adventures" by Rick Lanie Bayless. My favorite Chicago chef and his teenage daughter have written a darn good cookbook, which would make a perfect gift for a teen. Lanie provides musical playlists for cooking, and stories about their travels. Many of these recipes have become staples in our family: Chinese potstickers, Nutella crepes, Thai chicken and rice soup, Peruvian shrimp ceviche, Moroccan meatballs in tomato sauce. This book gets used.
10. "The Moosewood Restaurant Celebrates" by the Moosewood Collective. Great holiday food like Chocolate waffles and pan de muerto.
11. "Mexican Everyday" by Rick Bayless. Since I don't live in Chicago any longer, I can't eat at The Frontera Grill whenever I want. This cookbook is the next best thing and the recipes are easy, healthy, and kid-friendly. Bayless talks about how he battled the midlife-bulge with yoga and changes in his diet. Most of his recipes are designed to be thrown into a crock-pot or quickly sauteed.
12. "Quick and Easy Thai" by Nancie McDermott. I love this book because it makes Thai food easy. She also wrote "Quick and Easy Vietnamese" and "The Curry Book", which are great books for the Jacksonians who miss the ethnic take-out food of their former city lives.
13. "Giada's Family Dinners" and "Everyday Italian" by Giada de Laurentis. I know she is a big TV star, and there are gazillions of photos of her looking beautiful while she slaves over the stove, but her food is really good, really easy, kid-friendy, and mostly healthy.
14. "A Homemade Life" by Molly Wizenberg. This is the book I should have written when I was too busy being a doctor. In her memoir with recipes, really great recipes, Molly writes about her family's relationship to food, and how losing her dad impacted her life. Molly and I should get together: her Dad was a physician who died of kidney cancer; my Dad was a physician who died of kidney cancer. (Neither of us have fully recovered). Molly gave up an academic career to be a writer; I retired from my career in medicine, and find myself writing all the time. Molly is obsessed with food, and so am I. We both have a thing for brussel sprouts, cabbage, cookies, cakes and banana bread. We both eat granola every day. I love her book, and her blog orangette.com. Check it out.
15. "The Breakfast Book" by Marion Cunningham. Making breakfast is not may favorite thing to do, and this book gives me lots a new ideas. A classic.
16. "Biscotti" by Mona Talbott and Mirella Misenti. A primer on making all sorts of biscotti from the American Academy in Rome, whose kitchen was revamped by Alice Waters. My new favorite cookbook.
17. "Favorite Recipes from the Fenn Ranch" by Annie, Jon, Jack and Nick Fenn. This is the book that I did write, with the help of online publisher Blurb.com. I love this book because it has all my favorite recipes in one place, and I can throw it in my purse when I go to the grocery store. It's falling apart and has a few mistakes, but I it still gets almost constant use at our house.
Once winter is here I love to spend some time in the kitchen baking fresh bread. I just don't want to spend too much time — after all, the mountains are calling. And do you know what they are saying? "It's snowing like crazy! Grab your skis and get out here! Now!" I always try to listen when the mountains yell at me.
But the kitchen is also calling on me to bake my favorite easy bread from scratch: focaccia con salvia. This rustic flatbread lacquered with olive oil and sprinkled with flaky salt and shredded sage is one of the recipes I learned to cook in Tuscany last month from a woman named Veronica. I can still hear the wind rustling through Veronica's olive grove, transporting the aroma of fennel and sage from her garden to us while we cooked in her farmhouse kitchen.
Veronica's version of focaccia is the best I've ever had. Once home in snowy Wyoming, I couldn't wait to adapt the recipe to altitude and see if tasted as magically delicious as it did in Tuscany.
After all, nothing beats going out into the garden to pick sage while the yeast is proofing. Or brushing the focaccia with olive pressed right in the backyard. OR, sipping on Trebbiano Bianco (also produced from grapes in the backyard) all day with pals while puttering in Veronica's kitchen.
Veronica calls her flatbread a schiacciata, which is essentially the same as a focaccia except that she doesn't just sprinkle the sage on top, she incorporates it into the dough. Schiacciata is fun to say and delicious alongside gnocchi di patate con sugo di pomodoro (potato gnocchi with tomato sauce). (I don't really speak Italian, but I can skillfully decipher an Italian menu.)
Veronica says you shouldn't cook if you are stressed out — that the food will not be good. The next day I had my only bad meal in Italy, a sad and lukewarm pappa di pomodoro (bread and tomato soup) prepared by a sad little man in Panzano who was obviously irritated that we had ambled into his bar late in the afternoon in need of a hot lunch. Veronica is a wise woman, indeed.
You can top focaccia with whatever you like. I made a double batch of dough, so I had lots of room to play with toppings. Focaccia con salvia (sage) was the classic but we also loved focaccia with black olives. And focaccia topped with cipolline onions (the kind that come in a jar preserved in balsamic vinegar) was simply divine.
Baking at altitude (like Jackson Hole's 6500 foot elevation) can pose some challenges when baking bread. The dough tends to rise too much given our low air pressure, so be sure not to let it become more than double in size. Our dry climate can result in breads that are dry and dense, but this recipe's olive oil keeps the focaccia supple and moist. It's the next best thing to eating in Tuscany, and my favorite bread to serve with supper on a snowy Wyoming night.
Focaccia con Salvia
If you can find Doppio Zero flour ("00") imported from Italy, it is perfect for making focaccia. Otherwise, use all-purpose flour and don't skip sifting it twice.
First, proof the yeast. Place one packet of yeast into a 2 cup measuring cup. Add 1/2 cup of warm water and 1 teaspoon of sugar. Gently stir, cover, and set aside to rest for about 15 minutes.
If you are using all-purpose flour, sift it again. Otherwise, add the flour to a large, preferably stainless-steel bowl, and pour the yeast into the middle with 3 Tbsp. olive oil, half the sage, and 1 tsp. of salt. Mix with a fork, slowly adding 1 cup of warm water to form a wet dough.
When you are done kneading, your dough should look like the photo above. Place it in a bowl that has been drizzled with olive oil, and cover it with a damp kitchen towel. Place it in a draft-free place to rise for about 1 hour.
When the dough has doubled in size, transfer it to an oiled (olive oiled, that is) baking pan. I used a 9-inch by 12-inch rimmed baking sheet.
Spread the dough out evenly over the baking pan. Make indentations with your fingers to give it a pocked appearance.
Let the dough rise again for another hour or so in the pan. Keep it someplace warm, such as close to the oven. Preheat the oven to 400 degrees.
Brush the dough with more olive oil, and sprinkle it with the rest of the sage and 1/2 tsp., or more, of coarse salt. I like Maldon sea salt, which comes in big, crunchy flakes. If you are using other toppings, go ahead and distribute them evenly over the focaccia.
Bake at 400º Fahrenheit for 20-25 minutes. When the top is golden brown, it is done.
Once cooled, turn it out onto a cutting board and cut into small squares, or long thin slices. Serve alongside your favorite olive oil for dipping. I am currently hooked on the peppery, unfiltered Olio Nuovo from California Olive Ranch. My 2.5 gallon box is quickly disappearing.
King Arthur Flour. They call their double zero flour "Italian Style" and it costs $6.95 for a 3 lb. bag. If you are a baker, be forewarned, you will find lots of other stuff you will need to order, like hard-to-find baking chocolate, vanilla bean paste, and Fiori di Sicula extract.
Market Hall Foods. Again, you are forewarned! You can find Caputo Doppio Zero flour imported from Naples ($5.25 for a 1.1 lb bag) and so much more: farro, Umbrian lentils, Maldon sea salt from England ($7.50 for an 8.5 oz. box), Venchi chocolates from Italy, spices, Marcona almonds....
California Olive Ranch Olio Nuovo is the next best thing to bringing back a first-pressed olive oil from Tuscany. Local distributor Joe Quiroz can help you get it.
"Don't leave the food to cook by itself. You should always be watching it, touching it, attending to it."
Veronica Clemente, of The Studio at La Quercia, Impruneta, Italy
Annie Fenn, MD
Cooking, growing, and foraging for food in Jackson Hole, Wyoming
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