Dougherty Family Recipe Box

Recipes

  • Sourdough Garlic Rosemary Focaccia

    Ingredients

    • 1 1/4 cups lukewarm water
    • 1/4 cup olive oil
    • 1 cup sourdough starter
    • 4 cups all-purpose flour
    • 4 tablespoons fresh rosemary, finely chopped
    • 2 garlic cloves, minced
    • 1 tablespoon salt
    • 1/3 cup olive oil
    • coarse salt

    Method

    1. Knead together water, 1/4 cup oil, sourdough starter, and flour until just mixed.
    2. Cover and allow to rest for 5 minutes.
    3. Turn the dough out onto a lightly floured surface and knead in salt, garlic, and rosemary.
    4. Continue kneading until dough is soft and stops sticking to hands.
    5. Lightly oil a large bowl, put the dough in to rise, and cover. Allow to rise until doubled (about 6 hours).
    6. Line a 12×17 inch baking pan (with at least 1 inch tall sides) with parchment paper and brush with 2 tablespoons of olive oil. 
    7. Flatten the dough and place it on the oiled baking pan, then stretch and flatten the dough to fit the pan. Don’t tear the dough. 
    8. Cover the dough tightly and let it rest in the fridge for at least 1 hour and up to 24 hours.
    9. Remove the dough from the fridge and let it sit at room temperature as the oven preheats
    10. Preheat oven to 450°F and hold at this temperature for 10-15 minutes before putting the bread in.
    11. Dimple the dough all over the surface using fingers. 
    12. Drizzle on the olive oil topping and spread it all over the top. Add a little more olive oil if needed so the dough is completely covered. 
    13. Sprinkle with a little coarse salt and freshly ground black pepper.
    14. Bake for 20-23 minutes or until lightly browned on top. If desired, broil on high for the last minute to brown the top.
    15. Remove from oven and cool to room temperature before slicing and serving.

    Source

  • Bagels

    Ingredients

    • 1 cup lukewarm water
    • 2 teaspoons maple syrup
    • 2 teaspoons instant yeast
    • 3 cups all-purpose flour
    • 1 teaspoon salt

      Topping

      • 3/4 cup sesame or poppy seeds

      For Boiling

      • 1/3 cup honey or corn syrup

      Method

      1. In the bowl of a stand mixer, activate the yeast with the water and maple syrup.
      2. Add flour and salt and mix using the dough hook attachment.
      3. Knead at medium speed until dough is smooth and elastic and does not stick to fingers (about 8 minutes). Add a bit more flour or water if needed.
      4. Place the dough in a greased bowl, cover, and let rise until almost doubled in bulk (about 1 1/2 hours).
      5. Line a baking sheet with parchment. 
      6. Place the sesame (or poppy) seeds in a shallow bowl.
      7. After the first rise, deflate the dough and divide into 8 equal pieces.
      8. Roll each piece into a 6″ rope. 
      9. Wrap the rope around your fingers and overlap the ends. Roll your palm over the seam to seal.
      10. Place them on the baking sheet, cover, and let rise.
      11. Preheat oven with a baking stone in it to 475°F.
      12. Fill a large saucepan with 3″ of water, add the honey (or barley corn syrup), and bring the water to a boil over medium-high heat.
      13. The bagels are ready to cook when they’ve risen very slightly.
      14. Reduce the water to a simmer, then slip two or three bagels into it. 
      15. Cook on one side for a minute, then flip over and cook for another minute.
      16. Remove with a slotted spoon and dredge in the seeds. 
      17. Put the boiled and seeded bagels on a piece of parchment paper.
      18. Once all of the bagels are boiled, slide the parchment with the bagels on it onto the baking stone and bake until deep golden brown (about 25-30 minutes).
      19. Remove from the oven and cool before serving.

        Source

                                                      1. Potatoes au Gratin

                                                        Ingredients

                                                        • butter
                                                        • 2 1/2 pounds Russet potatoes (3 to 4), peeled and sliced very thin
                                                        • salt
                                                        • freshly ground black pepper
                                                        • 1 cup sharp white cheddar cheese, finely grated
                                                        • 2 cups heavy cream

                                                        Method

                                                        1. Preheat the oven to 350°F.
                                                        2. Grease an 8 inch square casserole dish with butter.
                                                        3. Arrange some of the potato slices, edges overlapping, in a single layer on the bottom of the prepared baking dish. 
                                                        4. Sprinkle a quarter of the cheese over the potatoes, and then pour a quarter of the cream over the cheese. 
                                                        5. Repeat with the remaining potatoes, cheese, and cream, forming 4 layers. 
                                                        6. Pour any leftover cream over top.
                                                        7. Place in the oven and bake uncovered until the potatoes are tender when pierced with a knife and golden brown on top (about 1 hour). 
                                                        8. Let the dish settle on the counter for about ten minutes before serving. 

                                                            Source

                                                          1. Granola

                                                            Ingredients

                                                            • 4 cups oats
                                                            • 1 cup slivered almonds
                                                            • 1/4 cup chia seeds
                                                            • 2 teaspoons ground cinnamon
                                                            • 1 teaspoon salt
                                                            • 1/2 cup vegetable oil
                                                            • 1/3 cup maple syrup
                                                            • 2 teaspoons vanilla extract
                                                            • 1/2 cup shredded coconut

                                                            Method

                                                            1. Preheat the oven to 350°F.
                                                            2. Line a cookie sheet with parchment paper,.
                                                            3. In a large mixing bowl, stir together oats, almonds, chia seeds, cinnamon and salt until evenly combined.
                                                            4. In a separate measuring cup, stir together the oil, maple syrup and vanilla extract until combined.  
                                                            5. Pour the oil mixture into the oats mixture and stir until evenly combined.
                                                            6. Spread the granola out evenly on the prepared baking sheet.  
                                                            7. Bake for 20 minutes, stirring once halfway through. 
                                                            8. Remove from oven and stir in coconut.
                                                            9. Return to oven and bake until the granola is lightly toasted and golden (about 5 minutes).
                                                            10. Remove from the oven and let cool until the granola reaches room temperature. 
                                                            11. Store in an airtight container at room temperature for up to 1 month.

                                                                      Source

                                                                    1. Coconut Cream Pie

                                                                      Ingredients

                                                                      • 1 cup sweetened flaked coconut
                                                                      • 3 cups half-and-half cream
                                                                      • 2 eggs, beaten
                                                                      • 3/4 cup white sugar
                                                                      • 1/2 cup all-purpose flour
                                                                      • 1/4 teaspoon salt
                                                                      • 1 teaspoon vanilla extract
                                                                      • whipped cream, for topping

                                                                      Method

                                                                      1. Preheat the oven to 350°F.
                                                                      3. Spread the coconut on a baking sheet and bake it, stirring occasionally, until golden brown (about 5 minutes).
                                                                      4. In a medium saucepan, combine the half-and-half, eggs, sugar, flour and salt and mix well. 
                                                                      5. Bring to a boil over low heat, stirring constantly (this takes some time, be patient). 
                                                                      6. Cook, stirring constantly, for 2 minutes more. 
                                                                      7. Remove the pan from the heat and stir in 3/4 cup of the toasted coconut and the vanilla extract. 
                                                                      8. Set aside the remaining coconut to top the pie.
                                                                      9. Pour the filling into the pie shell and chill until firm, about 4 hours.
                                                                      10. Top with whipped cream and with the rest of the toasted coconut just before serving.

                                                                      Source