Vegetarian Soup Cuisine--breads

[Guest guest]

Solomon has a few nonsoup recipes in his book:

 

Focaccia

Yellow Squash Muffins

 

* Exported from MasterCook *

 

Focaccia

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 256

Serving Size : 8 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

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***DOUGH***

1 3/4 cups hot tap water -- (110-115F)

1 teaspoon active dry yeast

4 1/4 cups unbleached all-purpose flour

1/3 cup olive oil

2 teaspoons salt

***TOPPING***

1/2 cup sun-dried tomatoes -- (air packed)

3 tablespoons olive oil

2 garlic cloves -- minced

1 tablespoon mixture of chopped fresh herbs

(including basil & rosemary & thyme and

oregano)

1/2 teaspoon ground black pepper

1/2 teaspoon salt

 

Focaccia is a flat, round Italian bread with a thick, chewy crust. It is a

sophisticated, high-society pizza; however, in lieu of sauce and cheese,

focaccia often includes eclectic toppings such as roasted peppers,

sun-dried tomatoes, olives, and garlic, and always drizzled olive

oil. Focaccia makes a delightful soup companion.

 

In a large mixing bowl combine the water and yeast. Let stand for about 10

minutes until foamy. Whisk the liquid until the yeast is completely dissolved.

 

Gradually mix in the flour, oil, and salt to form a moist, soft

dough. Knead the dough with your hands (or in a mixer fitted with a dough

hook) for about 10 minutes. Form a large ball and place in a lightly oiled

mixing bowl. Coat the dough with the oil by rolling it around in the

bowl. Cover the dough with plastic wrap and allow to rise for 2 to 3 hours

until doubled in bulk.

 

Punch down the dough and knead it until it is elastic. Form a large ball

and return to the oiled mixing bowl. Cover with the plastic wrap and let

rise a second time for 2 to 3 hours until doubled.

 

Meanwhile, make the topping. Soak the sun-dried tomatoes in warm water to

cover for about 1 hour. Drain, discard the liquid, and coarsely chop the

tomatoes. In a medium mixing bowl combine the tomatoes, 2 tablespoons oil,

garlic, herbs, and seasonings. Set aside until the focaccia is ready to be

baked.

 

Preheat the oven to 400F. Lightly dust a large baking sheet with cornmeal

or line it with parchment paper.

 

With floured hands, divide the dough into baseball-sized balls. Flatten

each ball into a round shape and arrange on the baking sheet. Using a

spoon, press about 1 tablespoon of topping into the center of each

round. With the back of the spoon " brush " the sides of the rounds with the

remaining 1 tablespoon of olive oil. Place the pans in the oven and bake

for 20 minutes until the focaccias are lightly browned on bottom.

 

Remove the baking sheet from the oven and allow to cool on a rack.

 

Yield: 8 focaccias

 

 

 

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* Exported from MasterCook *

 

Yellow Squash Muffins

 

Recipe By : Vegetarian Soup Cuisine by Jay Solomon, page 246

Serving Size : 6 Preparation Time :0:00

Categories : Breads, Quick Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 cup canola oil

1/2 cup orange juice

1 cup brown sugar

1 large egg plus 1 large egg white -- beaten

1 teaspoon vanilla extract

2 cups unbleached all-purpose flour

1 tablespoon baking powder

1 cup diced walnuts or pecans

1 teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

2 cups grated yellow squash or green zucchini

 

Yellow crookneck squash do not enjoy the kind of attention paid to their

summer squash cousin, green zucchini. Yellow squash are seedier and

tougher than zucchini, but the two are interchangeable in most

recipes. Here they are instrumental in making these muffins moist and

flavorful. These muffin treats make a great companion to almost any soup

or stew.

 

Preheat the oven to 350F.

 

Whisk together the oil, juice, and sugar in a mixing bowl. Add the eggs

and vanilla, and continue whisking until the batter is light and creamy in

a separate bowl, combine the dry ingredients. Fold the dry mixture into

the liquid ingredients, forming a batter. Gently fold in the squash.

 

Pour the batter into greased muffin tins and bake for 25 to 30 minutes

until a toothpick inserted in the center comes out clean. Remove from the

heat and Jet cool for a few minutes. Serve warm.

 

Yield: 6 large muffins or 10 to 12 medium muffins

 

Soup Tips: To make Squash-Carrot Muffins, substitute 1 cup shredded carrots

for 1 cup of the yellow squash.

 

 

 

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