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Organic Olive-Rosemary Rolls made with Bob’s Red Mill® Organic, Unbromated Flour

In Breads, Crêpes, Pancakes & Puddings On January 24, 2013 0 Comments

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Active Prep time: 50 to 55 minutes
Inactive Prep time (rising of dough): 1 hour and 15 minutes
Bake time: 15 to 20 minutes

In the past months, I’ve avoided soy and corn flours which are “snuck” into many baked products we buy (read the labels carefully). Soy and corn are GMO’s or “genetically modified organisms”. In simple terms, soy, corn and other gmo’s are modified or “altered” at the gene level.

In an effort to say healthy, I’ve switched to Bob’s Red Mill® Organic, Unbromated flour products exclusively.

Why not try your hand at baking organic olive-rosemary rolls. Worried about rising and bake times? Do your laundry or get your other work done while waiting. The aroma of freshly baked bread will warm your heart and soul. And, you’ll never buy that ready-made brand again.

1 envelope yeast
1 teaspoon granulated sugar
2 cups warm water
One 10 to 15-ounce jar or can of organic Kalamata olives (drained, pitted and coarsely chopped)
One 5-inch sprig fresh, organic rosemary (leaves removed and stem discarded)
1 large clove garlic, peeled
1-1/2 teaspoons sea salt
1 jalapeno pepper (optional), stem cut and discarded
1 large organic egg
4 tablespoons extra virgin olive oil
3-1/2 cups Bob’s Red Mill® unbleached, organic and unbromated, all-purpose flour
1-1/2 cups Bob’s Red Mill® organic, whole wheat flour

1. In a 1-quart saucepot, combine the yeast and sugar; set aside.

2. In a separate 1-quart sauce pot, warm up the water. It should be slightly warmer than lukewarm. Pour 1 cup of the water over the yeast and sugar mixture. Cover and set aside on a warm surface such as a wood board (no granite, marble or stone*). Let the yeast mixture rise for 15 minutes.

3. Meanwhile, in a food processor, grind together the rosemary leaves, garlic, sea salt and jalapeno pepper; set aside.

4. After the yeast mixture has risen for 15 minutes and looks puffed up, transfer it to a 6 to 8-quart glass or porcelain mixing bowl. Alternatively, transfer the mixture to the bowl of a stand mixer.

5. On low mixing speed, stir in the rosemary-garlic mixture and the chopped Kalamata olives. Add the egg, olive oil and 1/2 cup warm water. Blend on low speed for 30 seconds; set aside.

6. In a separate 2-quart bowl, combine 2-1/2 cups all-purpose flour with 1-1/2 cups wheat flour (reserve the remaining 1 cup all-purpose flour for when you will knead the dough).

7. Gradually stir the combined flours into the bowl with wet ingredients until a sticky dough forms. Mix on low for about 1 minute or until the dough looks uniform.

7. Turn out dough onto a floured board. With floured hands, gently knead the dough, letting it absorb a little flour at a time. This is what it will look like:


8. When dough is soft but no longer sticks to your hands, transfer it to a large, oiled bowl. Cover the dough in bowl with a clean cloth.

9. Set the bowl on a wood board (no granite, marble or stone), away from draft, to rise for 45 minutes.

10. After 45 minutes, punch down the dough in its center. Turn the dough out onto lightly-floured board.

11. With floured hands and using a knife, cut off dough in pieces measuring 2-inches. Shape the dough pieces into 24 to 30 balls.

12. Divide the dough balls among two greased and floured 12 X 18-inch baking sheets. Set the dough balls 2 inches apart on the baking sheets:


13. Cover the baking sheets containing the dough balls with a clean cloth; set aside to rise on a wood board, away from draft for 30 minutes.

14. Preheat oven to 475°F. Place baking sheets in oven. Immedialy lower oven temperature to 450°F. Bake the rolls for 8 minutes.

15. After 8 minutes, invert the baking sheets (put the upper sheet on lower rack and vice-versa).

16. After 7 more minutes, insert a pointed knife in center of one bread roll. If knife comes out clean, the rolls are done. TOTAL BAKING TIME WILL BE ABOUT 15 MINUTES.

Et voila – presenting Organic Olive-Rosemary Rolls!


Serve rolls warm.

TO FREEZE ROLLS: Let the rolls cool completely. Store in double Ziploc® bags and freeze up to 1 month.

TO THAW ROLLS: Take rolls out of Ziploc® bags and set them on a baking sheet on kitchen counter to thaw for 30 minutes. Warm up for 10 minutes in a preheated 350°F oven.

*Note: Setting yeast mixture or yeast bread on a “cold” surface will halt the “rising” process.

Text and All Photographs ©2013 Nancy DeLucia Real

Stuffed Artichokes (Vegetarian)

In Vegetables On May 4, 2012 1 Comment

Since moving back to the United States from Italy, I often remember all the delicious vegetable recipes my Nonna Annunziata taught me to make. Believe it or not, one of these marvels is the artichoke.

Let me show you how to transform this rough, prickly vegetable into a Campania-style delicacy: Stuffed Artichokes. You stuff the artichokes with a fresh breadcrumb, Pecorino Romano cheese mixture and then stew them in some olive oil, onion, wine and small amounts of water added.

Without a doubt, this recipe is one of my best. Buon Appetito!

Prep time: 50 minutes
Cooking time: 30 to 35 minutes
Serves: 4 to 6

4 medium globe artichokes (they should measure 4 to 5 inches in diameter)
1 lemon
3 to 4 large eggs, slightly beaten
3/4 cup grated, imported Pecorino Romano cheese
3 tablespoons chopped, fresh Italian flat-leaf parsley
Dash each ground black pepper and grated nutmeg

4 to 4-1/2 cups breadcrumbs, hand-shredded & made from three-day old white or wheat bread
2 cloves garlic, crushed
3/4 teaspoon salt
1/3 cup plus 4 tablespoons olive oil
1 medium brown or white onion, chopped
3-1/2 cups cold water
1 cup white wine

1. Fill an 8-quart sauce pot with 5-1/2 cups cold water.

2. Add the juice of one lemon to water in pot (this liquid prevents artichokes from blackening); set aside.

3. Meanwhile, place one artichoke on its side; trim and discard its bottom stem.

4. Trim and discard 1/2-inch from artichoke top. Remove outer layer of leaves and discard.

5. Place artichoke in water, and gently open up or loosen the outer leaves, taking care not to break them off.

6. Carefully loosen the inner rows of leaves up to the artichoke heart and open it up with your thumbs. Let artichoke soak in lemon water.

7. Repeat above trimming and opening of leaves with remaining 3 artichokes; set aside.

In the meantime, prepare the stuffing:

1. In a 6-quart mixing bowl, beat together the eggs, cheese, parsley, black pepper and nutmeg.

2. Stir in the breadcrumbs and crushed garlic.

3. Divide the stuffing into four (4) parts and set them aside on a plate.

4. Remove artichokes from lemon water.

5. Drain artichokes by shaking them upside down. Place them on a flat working surface (a cutting board) and pat dry.

6. Carefully and slightly open the leaves of one artichoke.

7. Using 1/4 of the stuffing and beginning in center of artichoke, slightly pack some stuffing inside its core.

8. Gently working your way outwards, place a little stuffing in between the next two layers of leaves and continue until you have reached the last two layers of exterior leaves.

9. Set the artichoke aside and repeat stuffing technique with remaining three (3) artichokes.

10. In a clean 8-quart sauce pot, heat the oil. Place the artichokes, face down, in hot oil and let them brown on medium-high heat, about 3 to 4 minutes.

11. After 3 to 4 minutes, carefully slide a spatula underneath each artichoke to separate it from bottom of sauce pot. Flip the artichokes over, face up.

12. Stir in the chopped onion to fit all around and in between the artichokes.

13. Saute the onion on medium heat for 2 minutes or until onion is translucent.

14. Carefully pour 2 cups cold water into sauce pot, in between and around the artichokes (never pour liquid over tops of artichokes). Cover and bring to a boil.

15. Reduce heat to medium and cook, covered, for 3 minutes.

16. After 3 minutes, slowly pour the wine in between and around artichokes.

17. Cover and cook for 15 to 18 minutes. The artichokes should always sit in liquid which rises halfway up the vegetable.

18. After 15 minutes or so, when liquid has reduced by one-third, stir 1 cup cold water in between and around artichokes. Cover and cook for 10 more minutes.

19. After 10 minutes, taste the cooking liquid; adjust salt, to taste. Taste an exterior leaf. If the leaf is tough and you cannot bite the artichoke flesh off its leaf, cook for an additional 9 to 10 minutes.

20. If liquid reduces during this time, stir in 1 additional cup water and cook for 5 more minutes.

Serve one artichoke per guest or cut each artichoke in half and serve as an appetizer to 6 or more guests.

Wine pairing suggestion: Chilled Pinot Grigio (white).

Text & Photograph ©2012 Nancy DeLucia Real