1 3/4 cups warm water

1 package active dry yeast

1 tablespoon sugar

5 cups all-purpose flour, plus additional for kneading

1 tablespoon kosher salt, plus coarse sea salt, for sprinkling

1 cup extra-virgin olive oil, divided


Simple, tasty and very versatile.  Anne Burrell’s Focaccia recipe is something that is great for someone wanting to try to make their own bread.  Eat it by itself, use it as a base for pizza, or used as bread for a sandwich I hope you will get to give it a try.

Original Recipe



  1. Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
  2. In the bowl of a mixer fitted with a dough hook, combine the flour, 1 tablespoon of kosher salt, 1/2 cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
  3. Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
  4. Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put it in a warm place until the dough has doubled in size, at least 1 hour.
  5. Coat a jelly roll pan with the remaining 1/2 cup olive oil. (Chef’s Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is soooooooooo delicious!).
  6. Put the dough onto the jelly roll pan and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so, spread your fingers out and make finger holes all the way through the dough. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
  7. Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425 degrees F.
  8. Liberally sprinkle the top of the focaccia with some coarse sea salt and lightly drizzle a little oil on top. Bake the dough until the top of the loaf is golden brown, about 25 to 30 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.







1 (14 to 16 pound) frozen young turkey

For the brine:

1 cup kosher salt
1/2 cup light brown sugar
1 gallon vegetable stock
1 tablespoon black peppercorns
1 1/2 teaspoons allspice berries
1 1/2 teaspoons chopped candied ginger
1 gallon heavily iced water

For the aromatics:

1 red apple, sliced
1/2 onion, sliced
1 cinnamon stick
1 cup water
4 sprigs rosemary
6 leaves sage
Canola oil

Good Eats Roast Turkey

This is the way that I have been making Turkeys since my sister and I started to do the cooking for Christmas and Thanksgiving.  It produces a really reliable result that tastes good and is juicy, even if slightly over cooked.

Original Recipe


2 to 3 days before roasting:

Begin thawing the turkey in the refrigerator or in a cooler kept at 38 degrees F.

Combine the vegetable stock, salt, brown sugar, peppercorns, allspice berries, and candied ginger in a large stockpot over medium-high heat. Stir occasionally to dissolve solids and bring to a boil. Then remove the brine from the heat, cool to room temperature, and refrigerate.

Early on the day or the night before you’d like to eat:

Combine the brine, water and ice in the 5-gallon bucket. Place the thawed turkey (with innards removed) breast side down in brine. If necessary, weigh down the bird to ensure it is fully immersed, cover, and refrigerate or set in cool area for 8 to 16 hours, turning the bird once half way through brining.  I use a Home Depot paint bucket that I purchased just for this use.

Preheat the oven to 500 degrees F. Remove the bird from brine and rinse inside and out with cold water. Discard the brine.

Place the bird on roasting rack inside a half sheet pan and pat dry with paper towels.

Combine the apple, onion, cinnamon stick, and 1 cup of water in a microwave safe dish and microwave on high for 5 minutes. Add steeped aromatics to the turkey’s cavity along with the rosemary and sage. Tuck the wings underneath the bird and coat the skin liberally with canola oil.

Using tinfoil make a triangle shield for the breast of the turkey, set this aside.  Roast the turkey on lowest level of the oven at 500 degrees F for 30 minutes. Insert a probe thermometer into thickest part of the breast and reduce the oven temperature to 350 degrees F.  Also place the previously made shield on the breast. Set the thermometer alarm (if available) to 161 degrees F. A 14 to 16 pound bird should require a total of 2 to 2 1/2 hours of roasting. Let the turkey rest, loosely covered with foil or a large mixing bowl for 15 minutes before carving.







1/4 teaspoon (0.75 grams) active dry yeast

1/4 cup (2 ounces or 60 grams) warm water

3/4 cup plus 4 teaspoons (7 ounces or 200 grams) water, preferably bottled spring water, at room temperature

2 1/3 cups (11.6 ounces or 330 grams) unbleached all-purpose flour
Vegetable oil, for the bowl


1 teaspoon (0.1 ounce or 3 grams) active dry yeast

5 tablespoons (2.7 ounces or 76 grams) warm milk

1 cup plus 3 tablespoons (10 ounces or 285 grams) water, at room temperature (if using a food processor, use cold water)

1 tablespoon (0.5 ounces or 15 grams) olive oil, plus more for the bowl

2 very full cups (17.5 ounces or 500 grams) biga, rested for 12 hours

3 3/4 cups (17.5 ounces or 500 grams) unbleached all-purpose flour, plus more for the work surface

1 tablespoon (0.5 ounces or 15 grams) salt

Ciabatta Bread



  1. Stir the yeast into the milk in a mixer bowl; let stand until creamy, about 10 minutes. Add the water, oil, and biga (be sure to weigh the biga, don’t just measure it by volume) and mix with the paddle until blended. Mix the flour (be sure to weigh the flour, don’t just measure it by volume) and salt, add to the bowl, and mix for 2 to 3 minutes. Change to the dough hook and knead for 2 minutes at low speed, then 2 minutes at medium speed. The dough will be very sticky. Knead briefly on a well-floured surface, adding as little flour as possible, until the dough is still sticky but beginning to show evidence of being velvety, supple, springy, and moist.
  2. Place the ciabatta dough in an oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled, about 1 1/4 hours. The dough should be full of air bubbles, supple, elastic, and sticky.
  3. Turn the ciabatta dough onto a generously floured surface and cut it into 4 equal portions. Roll each portion into a cylinder, then stretch each cylinder into a rectangle about 10 by 4 inches, pulling with your fingers to get each portion of dough long and wide enough.
  4. Generously flour 4 pieces of parchment paper placed on peels or upside-down baking sheets. Place each loaf, seam side up, on a piece of parchment. Dimple the loaves vigorously with your fingertips or knuckles so that they won’t rise too much. The dough will look heavily pockmarked, but it is very resilient, so don’t be concerned. Cover the loaves loosely with damp towels and let rise until puffy but not doubled in size, 1 1/2 to 2 hours. The loaves will look flat and definitely unpromising, but rest assured that they will rise more in the oven.
  5. About 30 minutes before baking, preheat the oven to 425°F (220°C) and slide 2 baking stones on the center rack to heat. [Editor’s Note: If, like us, you haven’t yet bought yourself a baking stone, flip some large cast-iron skillets upside down and bake the bread on their bottoms. It ought to do the trick. It has for us]
  6. Just before baking the bread, sprinkle the stones with cornmeal. Carefully invert each loaf onto a stone. If the dough sticks a bit to the parchment, just gently work it free from the paper. If you need to, you can leave the paper and remove it 10 minutes later. Bake for a total of 20 to 25 minutes, spraying the oven three times with water in the first 10 minutes. Transfer the loaves of ciabatta to wire racks to cool.







2 cups beef stock or canned beef broth
2 cups chicken stock or canned low sodium chicken broth
2/3 cup ruby Port
1/3 cup minced shallots
2 tsp minced fresh thyme
2 tbsp unsalted butter, room temperature
1 tbsp all purpose flour

1/2 cup chopped pitted Kalamata olives

Rack of Lamb:

2 1 1/4 to 1 1/2 lb racks of lamb, trimmed
1/4 cup Dijon mustard
3/4 cup (packed) fresh breadcrumbs from crustless French bread
3/4 cup freshly grated Parmesan cheese
6 tbsp chopped fresh parsley
3 tbsp unsalted butter, melted
1 1/2 tbsp minced garlic



Rack of Lamb with Port and Black Olive Sauce

I first had this at John Franzky’s house and man was it good!!!  The recipe is from Bon Appetit, and is pretty easy to make but it does take a little bit of time for the sauce to reduce fully.  The sauce can also be used on other meats such as roast beef, one of my favorite uses besides rack of lamb.  If you are looking at impressing someone that likes lamb, then this would be the dish to do it.

Picture taken by Jeff Chan.


Boil first 5 ingredients in a heavy large sauce pan over medium-high heat until mixture is reduced to 1 1/2 cups, about 35 min.  Mix 2 tbsp butter and flour in a small bowl to form paste.  Whisk paste into sauce; simmer until slightly thickened, about 3 minutes.  Strain into heavy small saucepan.

Preheat oven to 450 F.  Place lamb on baking sheet.  Spread mustard over lamb.  Mix breadcrumbs, cheese, parsley, butter and garlic in small bowl;  press onto lamb.  Bake lamb to desired doneness, about 25 minutes for medium-rare.  Bring sauce to simmer.  Mix in olives.  Cut lamb between ribs into chops.  Serve with sauce.

Now if you are like me and not the biggest fan of olives, I just let the olives steep in the sauce for a few min before straining it.