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Dish it out.

I always enjoy dipping the focaccia bread at Bravo into olive oil when I have lunch or dinner there. Can you tell me what the recipe is for this delicious bread?

Carolyn McDaniel

Jackson

BRAVO'S FOCACCIA BREAD

2 cups water

1 package dry instant yeast

1 pound, 12 1/2 ounces bread flour (high gluten,) or all purpose flour

1 1/2 ounces extra virgin olive oil

1/2 ounce salt

1/3 cup extra virgin olive oil

1 tablespoon Kosher salt

1 tablespoon dried oregano leaf

Add the first five ingredients to a 5 quart mixer fitted with a dough hook in the order they are listed above. Mix on low until the dough comes together and pulls away from the sides of the bowl. Knead dough on medium speed for 15 minutes. Remove dough to an oiled metal bowl and allow to rest covered with a moist towel for 15 minutes. Punch down the dough with your fist, remove from the bowl, and with a rolling pin, roll out on a floured surface so it is just a bit larger than a half sheet pan (6 1/2 X 13 inches). Spray the half sheet pan with pan release (Pam). Place the dough on the sheet pan and do whatever stretching or molding is necessary to make it fit the pan. Let the dough rest and proof at room temperature for 15 minutes. Using your fingers and pressing down firmly, make dimples all over the surface of the dough. Pour on the olive oil and spread across the surface of the dough. Sprinkle on the salt and oregano. Place in a 400 degree oven. Pour about half a cup of cold water into a pan in the bottom of the oven and immediately close the door. This creates steam that will make the bread crusty. Bake until the outside is light brown, about 20 minutes. Cool slightly and serve.

Bravo! is a Northern Italian restaurant offering wood-fired pizzas, gourmet pastas, and fish and meat entrees. Specialties include grilled portabello mushrooms, risotto of the day, and veal Marsala. Bravo won the Summit Award for Best Restaurant from the Jackson Convention and Visitors Bureau for four years. Open Monday through Friday 11:30 a.m. to 10 p.m.; Saturday 5 p.m. to 10 p.m., and Sunday 11:30 a.m. to 9p.m. (601 982-2111) Highland Village (1-55 N. @ Northside Dr.) in Jackson.

I order the Marinated Cucumber Salad at Keifer's whenever I have lunch there. I would like to have the recipe very much.

Paula Majure-Pilkinton

Jackson

KEIFFR'S MARINATED CUCUMBER SALAD

8-10 cucumbers

1 large onion, sliced thin

4 cups white vinegar

4 cups water

3/4 cup sugar

1 tablespoon dry basil

Wash and stripe cucumbers. Slice 1/4-inch thick and mix with sliced onion. Combine vinegar, water, and sugar and stir until sugar is dissolved. Pour mixture over cucumbers and onions, then sprinkle basil on top. Make sure that liquid covers all cucumbers, and marinate at least overnight. Serves approximately 12.

Keifer's Restaurant is located in an old house wrapped with porches in the historic Belhaven neighborhood in Jackson, specializing in pita wraps, and featuring Gyros, hummus, felafel, Greek salads, and baklava. The restaurant was established in 1980 with a unique and casual atmosphere. Keifer's is open 7 days a week from 11 a.m. to 10 p.m. (601) 355-6825, 705 Poplar Boulevard, Jackson.

Linda Gatlin

I recently had the most delicious bread pudding with almond sauce at Porches in Wesson. Will they share the recipe?

Crystal Springs

PORCHES' BREAD PUDDING WITH ALMOND SAUCE

6 large eggs

1 1/2 cups sugar

1 1/2 teaspoons vanilla

1 quart half and half cream

6 leftover dinner rolls (peferably Rich's frozen dinner rolls)

Combine eggs and sugar. Add vanilla and half and half. Pour into a greased, two-quart shallow casserole. Break up leftover rolls into 5 or 6 pieces each and drop into mixture. Bake at 350 degrees for 35-45 minutes. Serves 15.

ALMOND SAUCE

1 stick butter

1 cup sugar

1 tablespoon flour

1/2 cup canned evaporated milk

1 1/2 teaspoons almond extract

Bring first four ingredients to a boil. Remove from heat and stir in almond extract. Pour over pudding. Slice into serving slices but let them soak until serving time. The longer it sets, the better it tastes.

Porches serves traditional southern cooking with imaginative flavor in a Victorian home that is on the National Register of Historic Places. The pink house with its white picket fence is also a bed and breakfast inn and has a gift shop. Bread Pudding with Almond Sauce is served daily. It has the consistency of a custard.

Porches is open for lunch Monday through Friday and on Sunday. Evening hours are Friday and Saturday, 6-9 p.m.
COPYRIGHT 2002 Downhome Publications, Inc.
No portion of this article can be reproduced without the express written permission from the copyright holder.
Copyright 2002, Gale Group. All rights reserved. Gale Group is a Thomson Corporation Company.

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Title Annotation:various recipes
Author:Furrh, Mary Leigh
Publication:Mississippi Magazine
Article Type:Brief Article
Date:Jan 1, 2002
Words:805
Previous Article:Where in Mississippi is Union? (Small-town Spotlight).
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