HELEN OLESS'S PROSCIUTTO AND OLIVE BRAID
Helen Oless developed this bread while working as a baker at Bloomingdale's in the early 1980s. Ms. Oless put into practice years of experimentation with flours, yeasts and baking techniques to create delicious country-style brick-oven breads, then the pride of the store's bakeshop. They included rye, whole wheat, white, currant-whole wheat, walnut-whole wheat as well as more exotic combinations such as an aromatic cheddar cheese-caraway and this prosciutto-olive braid.
Provided by Bryan Miller
Categories side dish
Time 2h45m
Yield 1 large loaf
Number Of Ingredients 13
Steps:
- Sprinkle baking sheet, approximately 9 1/2 by 11 inches, with cornmeal and set aside.
- Saute prosciutto in 1 teaspoon olive oil over medium heat for 1 1/2 to 2 minutes. Remove from heat, stir in garlic, fennel seed and pepper. Pour contents into large mixing bowl.
- Add hot water, yeast and sugar.
- Stir in 1 cup all-purpose flour. Beat in 1/4 cup shortening. Add chopped olives.
- Add 1 more cup of all-purpose flour. Dough will be sticky at this point. Scrape out onto work surface.
- Gradually knead in 3 cups of bread flour until dough is smooth and elastic.
- Cover with inverted bowl; rest for 10 minutes.
- Roll dough into a 10-inch-by-15-inch rectangle. Cut three strips in rectangle, leaving about 1/2 inch at end uncut. Braid and pinch bottom end.
- Place on prepared baking sheet. Cover with plastic wrap and put in a warm place until light and doubled in volume - about one hour. When doubled, bake in preheated 400-degree oven until hollow sound is heard when loaf is tapped on bottom.
HELEN OLESS'S CHEDDAR CHEESE RING
Steps:
- In a small bowl, dissolve yeast in warm water.
- In a saucepan, heat milk, butter, salt and sugar to lukewarm. Add 4 cups of cheese gradually and stir until cheese and butter are melted. Pour into a large bowl and when lukewarm, add yeast mixture and 2 cups semolina flour.
- Work the mixture with a wire whisk until smooth then add caraway seeds and dry mustard. Mix. Batter will begin to thicken and take on a grainy look. Add 1/2 cup of cheese. Mix.
- Add 3 cups bread flour, gradually, stirring with a wooden spoon. Dough will be sticky.
- Turn out on a floured surface and knead until smooth and elastic, gradually adding remaining 2 cups of flour.
- If you want to make a braided loaf, shape the dough into 3 balls of equal size and roll out each ball into an 8-inch-by-12-inch rectangle with rolling pin. Starting two inches from the top, slice each rectangle into three equal-size strips. Loosely braid the strips on each rectangle. Pinch the braided ends and form a circle with each piece of dough by connecting it with the other end. This will yield three rings. (If you want a nonbraided ring, simply roll out the three equal-size dough balls into loaves in the shape of French bread, and make a ring.) Make slashes on top of the ring with a sharp knife.
- Place dough rings on baking sheets dusted with cornmeal and let them rise until doubled.
- Bake at 350 degrees for one hour, until a hollow sound is heard when the bottom is tapped.
LINGUINE WITH PROSCIUTTO AND OLIVES
Make and share this Linguine With Prosciutto And Olives recipe from Food.com.
Provided by Dancer
Categories Ham
Time 31m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- In a 6 to 8-quart pan, cook pasta in 3 quarts boiling water until al dente (7 to 9 minutes or according to package directions).
- Drain.
- Place pasta in a warm bowl.
- Meanwhile, combine prosciutto and oil in a wide skillet.
- Cook, stirring, over medium-high heat, until prosciutto is lightly browned (about 3 minutes).
- Add onions and cook, stirring, until limp (about 2 minutes).
- Add olives and tomatoes and cook, shaking pan often, until olives are hot (about 2 more minutes).
- Pour prosciutto mixture over noodles and toss well.
- Transfer to a warm serving bowl.
- Offer cheese to add to taste, if desired.
FIG-OLIVE TAPENADE WITH PROSCIUTTO AND PERSIMMON
Adding chopped dried figs to tapenade lends a fruity note that contrasts with the briny Kalamata olives in this thick, garlic-spiked spread. Here, it's served alongside silky slices of prosciutto and juicy persimmon to echo and round out those sweet-salty flavors. If you're starting with soft, plump dried figs, you don't need to soak them first. Just chop them up and add to the food processor with the olives. Leftover tapenade will keep for at least a week or two in the fridge, and makes a terrific condiment for sandwiches, or serve it with roasted chicken or meats.
Provided by Melissa Clark
Categories dips and spreads, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 10
Steps:
- Place figs in a bowl and cover with boiling water. Let sit until soft and pliable, 5 to 10 minutes, then drain and coarsely chop.
- In a food processor, combine chopped figs, olives, anchovies, lemon juice, garlic and rosemary. With the motor running, slowly drizzle in olive oil, and process until mixture becomes a paste, 1 to 3 minutes, scraping down the sides once or twice. Taste and add more lemon juice and olive oil if you like.
- Spoon tapenade into a bowl or crock and serve alongside thinly sliced prosciutto, persimmon wedges and bread, crackers or breadsticks.
HELOISE'S OLIVE NUT SPREAD
I keep on finding then losing this recipe. I am going to post it now before I lose it again. Delicious with pecans and olives and creamy. Will last in the fridge for weeks but never ever does in my house. I love it with Triscuits.
Provided by mandabears
Categories < 15 Mins
Time 5m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix all ingredients together well.
- Great on a sandwich or on crackers.
Nutrition Facts : Calories 201.6, Fat 19.7, SaturatedFat 5.6, Cholesterol 27.2, Sodium 434.2, Carbohydrate 6, Fiber 1.2, Sugar 2, Protein 2.2
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