WELCOME HOME JUSTIN WRIGHT! - The Bulletin Magazine

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IN THE KITCHEN with Moira Sanders I was recently driving along Mount Albert side road, just west of Mount Albert, when I saw the most beautiful sight. A few horses were in a paddock together and they were playing and being very frisky. I drew my daughter’s attention to the horses and all of a sudden one of them kicked his back legs high up into the air. It was truly an amazing display of “horsing around” and we felt so happy to have witnessed it. It is the same sort of feeling I get whenever I make this focaccia bread. The focaccia comes out of the oven smelling of rosemary, the insides full of steamy goodness and the crust containing the occasional crunch of coarse sea salt. This dough is simple to make and you can bake off as many as four loaves all at the same time or save the dough and bake them off one at a time over the course of the next 12 days. This recipe calls for the use of a pizza/bread stone. Simple Rosemary Focaccia Makes four 1-pound loaves. 1 ½ Tbsp. active dry yeast 1 ½ Tbsp. Kosher salt 1 Tbsp. granulated sugar ¼ cup extra virgin olive oil + extra for baking the loaves 2 ¾ cups lukewarm water 6 ½ cups all-purpose flour Fresh rosemary Coarse sea salt Mix the yeast, salt, sugar, and olive oil with the water in a large bowl. Mix in the flour using a large spoon or spatula. Scrape the dough out onto a lightly floured surface and knead a few times until it is smooth. Return the dough to the bowl and cover with a lid or plastic wrap (not airtight). Allow to rest at room temperature until the dough rises to at least double the amount, approximately 2 hours. Keep covered and refrigerate until needed. On baking day, dust the surface of the refrigerated dough with flour and cut off a 1-pound piece per focaccia. Dust the surface of the piece of dough with flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom. Flatten each ball using your hands or a rolling pin to a thickness of about 1 inch (2.5 cm). Let the dough rest for 20 minutes or more, until the dough has become lighter and puffier. Store any remaining dough in the fridge for up to 12 days. If you have a bread stone, place it on the middle rack before preheating the oven to 450 F. Generously brush the dough with olive oil. Poke little holes in the dough and place little tufts of rosemary in each hole. Sprinkle the dough with coarse sea salt. Let rise for an extra 10 minutes. Slide the dough, still on the parchment paper, onto the baking stone and bake for 15 minutes, or until golden. Remove from the oven and discard the paper. Slice into wedges and eat warm. Moira Sanders has made a career of food which gives her inspiration for her recipe blog www.moirasanders.com and for cooking for her busy family. Moira and her sister, Lori Elstone, have written “The Harrow Fair Cookbook”, which is now available and is published by Whitecap Books. Moira can be reached at moira@theharrowfaircookbook.com. 12 The Bulletin | 13TH YEAR www.TheBulletinMagazine.com
Valentine’s Day TRIVIA An average person spends two weeks of his or her life kissing. Two out of every three couples turn their heads to the right when they kiss. One-third of all Valentine cards are accompanied by gifts. 15% of US women send themselves flowers on Valentine’s Day. Over $1billion USD worth of chocolate is purchased for Valentine’s Day. Hallmark has over 1330 different cards specifically for Valentine’s Day. 110 million roses, the majority colour red, will be sold and delivered within a three-day time period. The most fantastic gift of love is the Taj Mahal in India. It was built by Mughal Emperor Shahjahan as a memorial to his wife. About 3% of pet owners will give Valentine’s Day gifts to their pets. (Probably not chocolate) 64% of men do not make plans in advance fro a romantic Valentine’s Day with their sweethearts. In Victorian times it was considered bad luck to sign a Valentine’s Day card. 905-898-4228 email: osmith@dundeesecurities.com Wayne N. Dargus Financial Advisor 19101 Leslie Street Vince’s Country Market Plaza Sharon, ON L0G 1V0 Office: 905-478-8963 Fax: 905-478-1842 wayne.dargus@edwardjones.com www.edwardjones.com Life Insurance Agent for Edward Jones Insurance Agency Successful investing begins with good advice RRSP, RRIF, RESP, Financial & Estate Planning Tax Reduction Strategies Owen M. Smith, HBA, B.Sc., Investment Advisor 17705 Leslie Street, Suite 101, Newmarket Ontario L3Y 3E3 MOUNT ALBERT TAX COMPANY “The low cost provider of professional tax services” Ian Hawkins ACCOUNTING & INCOME TAX 905.473.6522 www.t42.ca 19185 Centre Street, Unit 2, Mount Albert NOW OPEN! Gristmill Plaza, Holland Landing 1.866.355.5759 • f. 289.803.0041• c. 416.528.9639 www.TheBulletinMagazine.com FEBRUARY 2011 | The Bulletin 13
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