RECIPE: Focaccia for BC Living "From Scratch"

Focaccia
Recipe for BC Living
June 2024
 
Filling your home with the smell of fresh bread is such a treat, and it can be easy too. You don’t have to be a sourdough expert, or have a stand mixer, to make something like a loaf of focaccia. Just a little bit of time and planning, as this bread is best left to ferment a bit overnight. 
 
The other fun part about this type of bread (besides the step where you get to poke it with your fingers like it’s Play-Doh), is that you can add so many things on top. I went with a simple roasted garlic head and some fresh rosemary from my garden, but you can use olives, cheese, tomatoes, bacon, you name it! 
 
INGREDIENTS: 
 
For the roasted garlic: 

• 1 head of garlic 

• Olive oil 

• Salt 
   

For the dough: 

• 4 cups all-purpose flour 

• 1 ½ cups warm water (about 110°F/45°C) 

• 8g active dry yeast (1 packet, or approx. 2 tsp) 

• 2 teaspoons sugar 

• 2 teaspoons salt 

• 1/4 cup olive oil 

For the topping: 

• Roasted garlic cloves, from 1 head of garlic 

• 2 tablespoons fresh rosemary, finely chopped 

• 1/4 cup olive oil 

• Coarse sea salt, for sprinkling 
   
   

INSTRUCTIONS: 

Day 1 (Roasting Garlic): 
 
Preheat your oven to 400°F (200°C). 

Peel away the outer layers of the garlic bulb skin, leaving the skins of the individual cloves intact. 

Using a sharp knife, slice off the top of the garlic bulb to expose the tops of the garlic cloves. 

Place the garlic bulb on a piece of aluminum foil. Drizzle with olive oil and sprinkle with a pinch of salt. Wrap the garlic bulb tightly in the foil. 

Roast the garlic in the preheated oven for about 30-40 minutes, or until the cloves are soft and golden brown. 

Once roasted, remove the garlic from the oven and allow it to cool. Once cool enough to handle, squeeze the roasted garlic cloves out of their skins and put them in a small jar. Mash the roasted garlic cloves with a fork. Mix them with olive oil and let sit until the next day. 
 

Day 1 (Preparing Dough): 

In a large mixing bowl, combine warm water, sugar, and active dry yeast. Let it sit for about 5-10 minutes until the mixture becomes frothy. 

Add flour, salt, and olive oil to the yeast mixture. Stir until a shaggy dough forms. 

 
Knead the dough on a floured surface for about 5-7 minutes until it becomes smooth and elastic. 

Place the dough in a lightly oiled bowl, cover with plastic wrap, and let it rise in the refrigerator overnight or for at least 8-12 hours. 
 
 

Day 2: 

The next day, take the dough out of the refrigerator and let it sit at room temperature for about 30 minutes to 1 hour to come to room temperature. 

Preheat your oven to 425°F (220°C). Lightly grease a 9x13 inch baking pan. 

Stretch and shape the dough to fit the 9x13 inch baking pan. Press your fingers into the dough to create dimples all over the surface. 

Brush the roasted garlic-infused olive oil generously over the surface of the dough. Add more olive oil if needed, as you don’t want this to be dry. 

Sprinkle the dough with chopped rosemary and coarse sea salt, pressing them lightly into the dough. 

Let the dough rise again for about 20-30 minutes, uncovered, at room temperature. 

 
Once the dough has risen slightly, bake it in the preheated oven for 20-25 minutes, or until the focaccia is golden brown on top and sounds hollow when tapped on the bottom. 

Remove the focaccia from the oven and let it cool slightly before slicing and serving. 

Enjoy it on its own, as a sandwich, or dip it in some olive oil and balsamic! 

RECIPE: Spreads for BC Living "From Scratch" - Cream Cheese

Spreads - Part 3: Cream Cheese
BC Living - “From Scratch”
May 2024

If you love making homemade jam after a bountiful summer of berries and other fruits, but have never tried to make other spreads at home, this is your sign.  Making peanut butter (or any kind of nut-butter) is very simple, and even if they seem daunting, cream cheese and butter from scratch are well worth it. Not only because you can use fresh, organic ingredients, but you can customize them on the spot!

Cream Cheese

INGREDIENTS: 

8 Cups Whole Milk 
Juice of 1 Large Lemon (approx. 5 tbsp) 
½ tsp salt (or more) 
(Optional: additional herbs and spices for flavoring)

INSTRUCTIONS:

Begin by pouring the milk into a saucepan. Heat the milk over medium-high heat until it comes to a boil.  
 
Once the milk is boiling, add the lemon juice and immediately turn off the heat.  
Let the mixture sit for a few minutes to allow the milk to curdle. (During this time, you'll observe curds forming and a yellowish liquid separating.) 
 
Once the curds have formed, strain the curdled milk through a cheesecloth (or clean tea towel) lined sieve to separate the liquid whey.  
 
Rinse the curds under cold water to remove any excess whey clinging to them. Squeeze the curdled milk to remove any remaining liquid whey. You may need to do this several times. 
 
Transfer the strained curds to a food processor, or blender, and add the salt (to taste).  
Blend until the mixture becomes light and fluffy, usually within 1-2 minutes, depending on the machine's power.  
 
If desired, add additional herbs or flavorings at this stage. Note that certain ingredients may affect the cheese's shelf-life; dried herbs will make the cream cheese last longer than fresh, but if you’re consuming quickly, go fresh! 
 
Store the cream cheese in an airtight container in the refrigerator for up to 7 days.  
 
ENJOY! 

RECIPE: Spreads for BC Living "From Scratch" - Peanut Butter

Spreads - Part 2: Peanut Butter
BC Living - “From Scratch”
May 2024

If you love making homemade jam after a bountiful summer of berries and other fruits, but have never tried to make other spreads at home, this is your sign.  Making peanut butter (or any kind of nut-butter) is very simple, and even if they seem daunting, cream cheese and butter from scratch are well worth it. Not only because you can use fresh, organic ingredients, but you can customize them on the spot!

Peanut Butter

INGREDIENTS: 

3 cups of dry roasted peanuts 
salt – optional and to taste 

INSTRUCTIONS:

Three cups of peanuts will amount to about one cup of peanut butter, so adjust this as you see fit for how much you’d like to consume. It will last about one month. 
 
Place the peanuts in a stand mixer or high-powered blender and blend at high speed. Scrape down the sides with a spatula every time the pb starts to build up. 
 
A rough dough-like ball will start to form, keep going and it will smooth and blend itself out. 
 
You can blend until you reach the desired consistency, but a creamy and smooth peanut butter will take approximately 10 minutes to come together 

RECIPE: Spreads for BC Living "From Scratch" - Butter

Spreads - Part 1: Butter
BC Living - “From Scratch”
May 2024

If you love making homemade jam after a bountiful summer of berries and other fruits, but have never tried to make other spreads at home, this is your sign.  Making peanut butter (or any kind of nut-butter) is very simple, and even if they seem daunting, cream cheese and butter from scratch are well worth it. Not only because you can use fresh, organic ingredients, but you can customize them on the spot!

Butter

INGREDIENTS: 

2 cups heavy cream 
Salt - optional 

INSTRUCTIONS:

I made this in my stand mixer, but it can also easily be made in a food processor. It can be a bit messy, so keep a clean tea towel on hand. 
 
Pour the heavy cream into the stand mixer bowl. If desired, you can add a pinch of salt for flavor. 
Attach the whisk attachment to the stand mixer and set it to medium-high speed. Begin beating the cream. Keep an eye on the process; after a few minutes, the cream will start to thicken and form soft peaks. Continue beating until the cream transforms into whipped cream.  
 
Keep mixing beyond the whipped cream stage. The cream will start to separate into butter and buttermilk. This process usually takes about 10-15 minutes.  
The butter will begin to clump together and the buttermilk will separate from it.  
 
Once the butter has formed solid clumps and separated from the buttermilk, you can drain off the buttermilk. You can do this by carefully pouring the mixture through a fine-mesh strainer or cheesecloth-lined sieve set over a bowl. Save the buttermilk for later use in baking or cooking. 
 
Some people prefer to rinse the butter to remove any remaining buttermilk - I do and did here. 
Pour cold water over the butter and then gently knead it under the water. Repeat this process until the water runs clear.  
 
Now you can shape the butter into a ball or log, or simply work it into a container. 
 
Store your homemade butter in an airtight container in the refrigerator. It should last for about a week.  
Use your homemade butter on bread, toast, or in any recipe that calls for butter. Enjoy the rich, creamy flavor of your homemade creation! 

RECIPE: English Muffins for BC Living "From Scratch" - April 01, 2024

English Muffins
for BC Living "From Scratch" Column
April 01, 2024

English muffins are so versatile, from a simple buttered one, to holding together a greasy breakfast sandwich, to being the sturdy base for an eggs benedict. 
 
Whichever way you prefer, once you make them from scratch and taste them for the first time, you may never go back. And while they’re extremely good fresh out of the pan (yes, pan!), you can also freeze them for that Sunday morning brunch. 
 

INGREDIENTS: 

2 cups all-purpose flour 
1 tablespoon granulated sugar 
1 teaspoon salt 
1 tablespoon active dry yeast 
1 cup warm milk (around 110°F/45°C) 
2 tablespoons unsalted butter, melted 
Cornmeal, for dusting 
 
INSTRUCTIONS: 
 
You can make this by hand if you don’t have a stand mixer, but the dough can be very wet and hard to work with. 

In the bowl of your stand mixer, combine warm milk and sugar. Sprinkle the yeast over the mixture and let it sit for about 5-10 minutes until it becomes frothy. 

Attach the dough hook to your stand mixer. Add the flour, salt, and melted butter to the bowl with the activated yeast. Mix on low speed until a shaggy dough forms. 

Once the dough comes together, increase the speed to medium-low and knead the dough for about 5-7 minutes until it becomes smooth and elastic. Scrape down the sides of the bowl occasionally. 

Form the dough into a ball and place it in a lightly greased bowl. Cover it with a clean kitchen towel and let it rise in a warm place for about 1 to 1.5 hours, or until doubled in size. 

Once the dough has doubled in size, punch it down and turn it out onto a lightly floured surface. Roll the dough out to about 1/2 inch thickness. Use a round cutter (about 3 inches in diameter) to cut out the muffins. Re-roll any scraps and continue cutting until all the dough is used. 
Place the cut muffins on a baking sheet dusted with cornmeal. Sprinkle some cornmeal on top of the muffins as well. Cover them with a clean kitchen towel and let them rise for another 30-45 minutes. 

Heat a cast iron pan over medium-low heat. Lightly grease the pan with butter or oil. Carefully transfer one of the muffins to the hot pan. Cook for about 6-8 minutes on each side, or until they are golden brown and cooked through. If you have a food thermometer, the internal temp should be around 200°F. 
 
You may need to adjust the heat to ensure they cook evenly without burning. Once you can tell the correct cooking time and temp, repeat with the rest of the muffins, a few at a time, leaving some space between them. 
Once cooked, transfer the English muffins to a wire rack to cool slightly before serving. Slice them open with a fork to reveal their nooks and crannies. 
 
(It’s best to separate them before freezing, if you are choosing to do so. They can go directly into a toaster from the freezer.) 
 
Serve warm with butter, jam, or make your favourite breakfast meal. 
 
ENJOY! 

RECIPE: Sushi for BC Living "From Scratch"

Sushi
Recipe for BC Living
March 2024

If you’re looking for a fun date night, an activity to do with your kids, or just a fun skill to try out, making sushi at home isn’t as hard as you might think. 
 
Accurate rolling might take some practice, but the whole process is extremely fun and rewarding (in both senses of the word). 

Start easy with a Kappa Roll (cucumber), then try out a California Roll, and add another level with a Dynamite Roll. Eventually if you want to try a roll with raw fish, make sure you’re getting sushi-grade from a fish monger, and using it the same day. 
 

INGREDIENTS 

For the Sushi Rice: 

 
2 cups sushi rice 

2 1/2 cups water 

1/3 cup rice vinegar 

2 tablespoons sugar 

1 teaspoon salt 
 
For Kappa Maki: 
 
2 sheets nori (seaweed) 

1/2 cucumber, julienned 

For California Roll: 
 
2 sheets nori (seaweed) 

1/2 lb imitation crab or real crab meat 

1/2 cucumber, julienned 

1 ripe avocado, sliced 
Kewpie mayo (optional, mix in with crab meat) 
 
For the Dynamite Roll: 

2 sheets nori (seaweed) 
1/2 lb shrimp, peeled and deveined 

1/2 cup tempura batter mix 

Vegetable oil for frying 

1/4 cucumber, julienned 

1/2 avocado, sliced 

2 tbsp spicy mayo (Kewpie mayo mixed with sriracha sauce according to taste) 

 
For Serving: 
 

Soy sauce, pickled ginger, and wasabi 

Sesame seeds (optional) 
 
 
INSTRUCTIONS 
 
SUSHI RICE: 
 

Rinse the sushi rice under cold water until the water runs clear. 

Combine the rinsed rice and water in a rice cooker or a pot and cook to the rice’s instructions. 
 

In a small saucepan, combine the rice vinegar, sugar, and salt. Heat over low heat until the sugar and salt dissolve. Set aside to cool. 
 

Once the rice is cooked, transfer it to a large bowl and gently fold in the vinegar mixture until well combined. Let the rice cool to room temperature. 

 
This is your base for each of your sushi rolls below. 
If you’re making more than one, you may need more rice. 
 
 
KAPPA MAKI ROLL 

Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
Arrange half of the julienned cucumber in a line across the center of the rice. 

Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Repeat the process with the remaining nori, rice, and cucumber. 
 
Use a sharp knife to slice each roll into 6-8 pieces. 

 
Arrange the Kappa Maki pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 

 
 
CALIFORNIA ROLL 
 
 
Place a sheet of plastic wrap on a clean surface and lay a sheet of nori on top of the plastic wrap. 

Wet your hands with water to prevent sticking, then spread a thin layer of sushi rice evenly over the nori, leaving a small border around the edges. 

Flip the nori over so that the rice side is facing down. 

 
Arrange half of the crab meat, cucumber, and avocado in a line across the center of the nori. Lift the edge of the plastic wrap closest to you and begin rolling away from you, using the plastic wrap to shape the roll tightly. 

 
Continue rolling until the roll is complete. Use the plastic wrap to help shape and tighten the roll as needed. 
Once the roll is complete, remove the plastic wrap and sprinkle sesame seeds over the outside of the roll if desired. 

 
Repeat the process with the remaining nori, rice, crab meat, cucumber, and avocado. 
 
Using a sharp knife (wet might help as well, so it doesn’t stick to the sushi), cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the California Roll on a plate and serve with soy sauce, pickled ginger, and wasabi on the side. 
 

DYNAMITE ROLL 
 
(Note: You can either roll this with the rice on the inside or the outside – instructions for outside above.) 
 
Place a bamboo sushi rolling mat on a clean surface and cover it with plastic wrap. 
Place a sheet of nori on the mat, shiny side down. 

 
Wet your hands with water to prevent sticking, then spread about a quarter of the sushi rice evenly over the nori, leaving a 1-inch border at the top. 
 
 
Preparing the Tempura Shrimp: 
 
Heat vegetable oil in a deep fryer or a deep skillet to 350°F (175°C). 

Pat the shrimp dry with paper towels. 

Prepare the tempura batter mix according to the package instructions. 

Dip each shrimp into the tempura batter to coat evenly. 

Carefully place the battered shrimp into the hot oil and fry until golden brown and crispy, about 2-3 minutes per side. 

Remove the shrimp from the oil and place them on a plate lined with paper towels to drain excess oil. 

Arrange the shrimp (approx. two), cucumbers, and avocado in a line across the center of the rice (don’t over fill). 
Lift the edge of the mat closest to you and begin rolling away from you, using the mat to shape the roll tightly. 

Continue rolling until the seam is on the bottom. Press gently to seal the roll. 

Using a sharp knife, cut the roll into 6-8 pieces. 

 
Serving: 

Arrange the Dynamite Roll pieces on a plate. 

Serve with soy sauce, pickled ginger, and wasabi on the side. 
Drizzle the spicy mayo across the top (or serve on the side). 
 

Enjoy your homemade sushi!