Romancing the Taste Buds

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May 31, 2014

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*nothing is too much trouble if it turns out the way it should.ZAFRANI PULAO in all its GRANDEUR***

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Focaccia

This bread’s wonderfully chewy texture and fine crumb are the result of three risings. 11⁄2 cups warm water 1 package active dry yeast 1 teaspoon sugar 3 1/2 tablespoons extra-virgin olive oil 11⁄2 teaspoons table salt 33⁄4 cups all-purpose flour 1 teaspoon coarse sea salt Mix 1⁄2 cup warm water, yeast & sugar; stir to dissolve. Let stand until foamy, about 5 minutes. Add remaining 1 cup warm water, 2 tablespoons oil, salt & flour; stir to combine. Knead until smooth and elastic, about 7 minutes. Dough will be soft; do not add more flour. Shape dough into ball; place in a greased large bowl, turning dough to grease top. Cover bowl loosely with plastic wrap and let stand in warm place until doubled in volume, about 1 hour. Lightly oil 151⁄2" by 101⁄2" jelly-roll pan. Punch down dough and pat into prepared pan. Cover loosely with plastic wrap and let rise in warm place until doubled, about 45 minutes. With fingertips, make deep indentations, 1 inch apart, over e

A P P E T I Z E R S

Appetizers serve two significant roles: They whet one’s appetite and set the tone for the meal that follows. A classy sit-down dinner calls for stylish appetizers that look and taste special, while dips and chips are perfect for a backyard barbecue. At a cocktail party, on the other hand, the hors d’oeuvres are the meal, so you’ll need to offer a tempting selection. But some of our favourite appetizers are simply snacks, nibbles, and munchies that are meant to be served without ceremony and simply enjoyed.

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nothing is too much trouble if it turns out the way it should.ZAFRANI PULAO in all its GRANDEUR

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*nothing is too much trouble if it turns out the way it should.ZAFRANI PULAO in all its GRANDEUR***