Homemade Focaccia with Caramelized Onions, Pears and Blue Cheese

I loved this recipe so much, I made twice in a week!  Easy to make and delicious.  Thank you Food and Wine Magazine... 

Makes a 9 x 13 inch focaccia

Ingredients

Ingredient Checklist

• 1 cup warm water 
  
• 1 package active dry yeast 
  
• 1/2 teaspoon honey 
  
• 2 1/2 cups all-purpose flour 
  
• 1/2 cup plus 1 tablespoon extra-virgin olive oil 
  
• 1 teaspoon kosher salt 
  
• 1 large onion, thinly sliced 
  
• 1 teaspoon light brown sugar 
  
• 1 large Bosc pear, cored and sliced 
  
• 1/2 cup crumbled blue cheese 
  

Directions

• In a large bowl, combine the water, yeast and honey and let stand for 5 minutes. Stir in 1 cup of the flour and 1/4 cup of the oil; let stand for 5 minutes. Stir in the remaining flour and the salt and knead until smooth. Transfer to an oiled bowl, cover with plastic and let stand for 1 hour.

• Meanwhile, in a skillet, heat 1 tablespoon of the oil. Add the onion, cover and cook over moderate heat, stirring occasionally, for 10 minutes. Add the sugar, cover and cook, stirring occasionally, until browned, 10 minutes.
  
• Preheat the oven to 450°. Oil a 9-by-13 inch rimmed baking sheet. Transfer the dough to the sheet and press it down to fit. Dimple the dough all over with your fingers and drizzle with 2 tablespoons of the olive oil. Let the dough rise until puffed, about 20 minutes.

• Scatter the onions over the dough. Arrange the pear over the onions and sprinkle with the blue cheese. Drizzle the remaining 2 tablespoons of oil over the focaccia and bake for 20 minutes, until golden. Transfer to a rack to cool. Serve.

  
  

  WANNA PLAY?  The second time around, I made half the focaccia with pears and the other half with thinly sliced potatoes, and sprinkled sea salt.

  The focaccia freezes well.  Feel free to eat half and save the rest for later.

Aaliyah's Buttermilk Waffles

Thank you Williams Sonoma for this wonderful waffle recipe, expertly crafted by Aaliyah,my granddaughter.  On a lazy Sunday morning, we decided to cook waffles- two different recipes- to find the perfect one.  This was it!  Delicious!

Makes 8 four-inch waffles

Pineapple Jalapeño Relish

 

Ingredients

• 8 cups diced pineapple (2 fresh pineapples or from frozen)
• 1 medium red onion, diced (about 1 ½ cups)
• 4-6 Jalapeño peppers, seeded and chopped
• 1 cup apple cider vinegar
• ½ cup water
• ½ cup sugar
• 2 tsp salt
• 2 tsp ground coriander seed

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In This Recipe

1. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.
2. Pulse pineapple, red onion and jalapeno in the bowl of a food processor a few times just to fine chop, being careful not to puree.
3. Combine remaining ingredients in a non-reactive pot set over medium heat. Bring to a boil, lower heat and simmer for 5 minutes. Add pineapple mixture and simmer, stirring, until liquid has reduced by half, about 15-20 minutes.
4. Ladle hot relish into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
5. Process jars 15 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

*Wear gloves when working with hot peppers.

Pairs well with: Grilled Pork Chops