Yesterday, we went to Atlanta for the day and had a very nice walk around Piedmont Park and the Beltline. The weather was perfect, and afterward, we stopped at Antico Pizza for a late lunch. It was as delicious as always. I picked up some Italian spaghetti while we were there, and I used it for tonight’s Sunday Supper.
We also enjoyed a spontaneous gathering of friends at Scott Boys BBQ at Cherokee Market this weekend. The barbecue was amazing as always, and I stocked up on some fresh produce and local grass-fed beef. These supplies may come in handy if we get snowed in later this week.
I also bought some beautiful artichokes from Lisa and cooked them as a side to my spaghetti and meatballs. I baked some fresh rosemary and parmesan focaccia, and it turned out great. Not a bad meal for a wannabe chef.
After dinner, we took a field trip to Menchie’s Yogurt, and I had my favorite flavor — salted caramel.
Now, our stomachs are full as we prepare to watch “Downton Abbey.” I have a busy week ahead, so I hope the weather cooperates. Wishing you all a great week.
Spaghetti and Meatballs
Steamed Artichokes with Lemon Butter
Rosemary and Parmesan Focaccia
Old World Chianti
Rosemary and Parmesan Focaccia:
1 3/4 cups warm water
1 package active dry yeast
1 tablespoon sugar
5 cups all-purpose flour, plus additional for kneading
1 tablespoon kosher salt, plus coarse sea salt for sprinkling
1 cup extra-virgin olive oil, divided
Fresh chopped rosemary
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm place until the yeast is bubbling, at least 15 minutes.
In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft.
Transfer the dough to a lightly floured surface, then knead it by hand 1 or 2 times.
Coat the inside of the mixer bowl lightly with olive oil, and return the dough to the bowl. Cover it with plastic wrap, and put it in a warm place until the dough has doubled in size, at least 1 hour.
Coat a jelly roll pan with the remaining 1/2 cup olive oil.
Put the dough onto the pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. When the dough rises again, it will create the characteristic craggy looking focaccia.
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
Liberally sprinkle the top of the focaccia with some coarse sea salt, chopped rosemary, parmesan and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting.