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April 9, 2014

Jonathan Tobin: Why Did Kerry Lie About Israeli Blame?

Samuel G. Freedman: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Jessica Ivins: A resolution 70 years later for a father's unsettling legacy of ashes from Dachau

Kim Giles: Asking for help is not weakness

Kathy Kristof and Barbara Hoch Marcus: 7 Great Growth Israeli Stocks

Matthew Mientka: How Beans, Peas, And Chickpeas Cleanse Bad Cholesterol and Lowers Risk of Heart Disease

Sabrina Bachai: 5 At-Home Treatments For Headaches

The Kosher Gourmet by Daniel Neman Have yourself a matzo ball: The secrets bubby never told you and recipes she could have never imagined

April 8, 2014

Lori Nawyn: At Your Wit's End and Back: Finding Peace

Susan B. Garland and Rachel L. Sheedy: Strategies Married Couples Can Use to Boost Benefits

David Muhlbaum: Smart Tax Deductions Non-Itemizers Can Claim

Jill Weisenberger, M.S., R.D.N., C.D.E : Before You Lose Your Mental Edge

Dana Dovey: Coffee Drinkers Rejoice! Your Cup Of Joe Can Prevent Death From Liver Disease

Chris Weller: Electric 'Thinking Cap' Puts Your Brain Power Into High Gear

The Kosher Gourmet by Marlene Parrish A gift of hazelnuts keeps giving --- for a variety of nutty recipes: Entree, side, soup, dessert

April 4, 2014

Rabbi David Gutterman: The Word for Nothing Means Everything

Charles Krauthammer: Kerry's folly, Chapter 3

Amy Peterson: A life of love: How to build lasting relationships with your children

John Ericson: Older Women: Save Your Heart, Prevent Stroke Don't Drink Diet

John Ericson: Why 50 million Americans will still have spring allergies after taking meds

Cameron Huddleston: Best and Worst Buys of April 2014

Stacy Rapacon: Great Mutual Funds for Young Investors

Sarah Boesveld: Teacher keeps promise to mail thousands of former students letters written by their past selves

The Kosher Gourmet by Sharon Thompson Anyone can make a salad, you say. But can they make a great salad? (SECRETS, TESTED TECHNIQUES + 4 RECIPES, INCLUDING DRESSINGS)

April 2, 2014

Paul Greenberg: Death and joy in the spring

Dan Barry: Should South Carolina Jews be forced to maintain this chimney built by Germans serving the Nazis?

Mayra Bitsko: Save me! An alien took over my child's personality

Frank Clayton: Get happy: 20 scientifically proven happiness activities

Susan Scutti: It's Genetic! Obesity and the 'Carb Breakdown' Gene

Lecia Bushak: Why Hand Sanitizer May Actually Harm Your Health

Stacy Rapacon: Great Funds You Can Own for $500 or Less

Cameron Huddleston: 7 Ways to Save on Home Decor

The Kosher Gourmet by Steve Petusevsky Exploring ingredients as edible-stuffed containers (TWO RECIPES + TIPS & TECHINQUES)

Jewish World Review

Dressed up with shallots, artichoke hearts, olives, goat cheese and mozzarella; sprikled with oil and sea salt, focaccia is the perfect canvas for culinary experimentation

By Bev Bennett



JewishWorldReview.com | Focaccia is large flat bread slathered with olive oil and sprinkled with salt. Rosemary sprigs are sometimes tucked into the bread dough for flavor and eye appeal.

However, don't be deterred if you have the urge for more. That blank canvas of dough begs for toppings.

You'll want to stop short of pizza territory. Unlike pizza, which is often an entree, focaccia is a snack or a mealtime accompaniment. Don't weight it down with sauce, thick cheese layers and meat.

Choose ingredients that complement the other flavors in your meal, and use them in modest amounts. Thinly sliced shallot, diced artichoke hearts packed in oil, roasted red peppers, olives, oil-packed sun-dried tomato slices and goat cheese are excellent covers for the bread.

And speaking of bread, you have a number of options for that as well.

You can prepare dough from scratch or take a short cut, starting with frozen, thawed bread dough. You'll find loaves of frozen dough in most supermarkets.

For a quick alternative to making your own bread, pick up a loaf of ciabatta, which is a long, wide and flat Italian bread. Top the bread, place it on a baking pan and run it under the broiler for a minute. Follow the same steps using a 7- to 9-inch pita bread as a substitute.

Use bread dough or one of the above suggestions to make cheese and olive focaccia for two. Add vegetable soup or a robust salad to round out the meal.



CHEESE AND OLIVE FOCACCIA

MAKES: 2 servings

Preparation time: 1 hour, 15 minutes
Cooking time: 20 minutes


  • 8 ounces bread dough at room temperature (see note)
  • Cornmeal .
  • 1 teaspoon olive oil
  • 1 medium shallot, thinly sliced
  • 1/4 cup pitted green olives, thinly sliced into rings
  • 2 tablespoons crumbled herb-flavored goat cheese
  • 2 tablespoons reduced-fat shredded mozzarella cheese



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Press dough into a 4-by-6-inch rectangle on a baking sheet sprinkled with cornmeal. Cover lightly with dishtowel or an oiled sheet of plastic wrap and let rise in warm place for 1 hour. Make dimples in the dough with your thumb. Sprinkle oil over the dough, allowing some to run into dimples. Scatter shallot and olive slices over dough. Spread on goat cheese and mozzarella cheese.

Bake in preheated 375-degree oven for 15 to 20 minutes. Remove from oven. Cool for 10 minutes. Cut in half to serve.

Note: Frozen bread dough usually comes in 1-pound loaves. Cut a loaf in half; return half to the freezer and thaw the remainder according to package directions, using the quick-thaw method.

Each serving has: 400 calories; 11 grams total fat; 16 grams protein; 57 grams carbohydrates; 9.5 milligrams cholesterol; 1141 milligrams sodium and 3.5 grams dietary fiber.

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© 2013, Bev Bennett. Distributed by Tribune Media Services Inc.

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