Here is a good lunch or light supper with winter vegetables. Serve with fresh baguette or foccacia bread. Serves four or more and freezes well.
2 large cooking onions, chopped fine
2 large leeks, thinly sliced
4 tbsp. butter,
3 tsp. salt,
7 cups water,
1/2-lb. chopped kale leaves
black pepper to taste.
Saute onions and leeks in butter. Sprinkle in salt and 2 cups water; bring to a rapid boil for 3 minutes. Add remaining water and simmer for an hour. Before serving, add chopped kale and season with pepper. For variation, sprinkle with asiago or parmessan cheese or make in a chicken or beef broth.
2-3/4 c. flour
1 tsp. salt
1 tsp. sugar,
1 tbsp. yeast
1 tsp. each, garlic powder, dried oregeno, dried thyme, dried basil
1 pinch black pepper
1 tbsp. olive oil
1 cup water
2 tbsp. olive oil
1 tbsp. grated parmessan or asiago cheese.
Optional 1 cup grated mozerella.
1. In a large bowl, stir flour, salt, sugar, yeast, garlic powder and all the dried herbs including pepper. Mix in 1 tbsp. olive oil and water.
2. When the dough is mixed, turn it onto a lightly floured surface, and kneed until smooth, I say like a baby’s bottom,
Lightly oil a large bowl and turn the dough into it and turn it over to coat both sides with oil.
Cover with a damp cloth and let rise in a warm place for 20 minutes.
3. Preheat oven to 450F. Punch down dough. Shape into a rectangle on a greased baking sheet.
Brush top with olive oil. Sprinkle with parmesan cheese, dried tomato if you have, and mozzerella cheese.
4. Bake in preheated oven for 15 minutes or so until golden brown. Serve warm with butter or olive oil and balsamic vinegar.
If you have any special recipes for the 100th anniversary, Sooke Fall Fair cookbook please submit before Feb. 16 to the below address.
Ellen Lewers @ email@example.com