Honey Wheat Grape Focaccia with Rosemary

Honey Wheat Grape Focaccia with Rosemary (c)2012 La Domestique

As I mentioned in my last post, the first thing that came to mind when I stumbled upon a pile of Concord grapes at the farmer’s market was focaccia. In its most basic form, this Italian flatbread starts with a dough of white bread flour, yeast, water, and salt, moistened with a generous amount of olive oil. After rising for a bit, the dough is pressed out into a baking sheet in the shape of a rectangular slab. Dimples are created by pressing into the dough with your fingertips, making little crevices for flavorful olive oil to pool. Half an hour in the oven yields a golden brown flatbread, slightly puffed, with a tender, moist, and chewy crumb that’s perfect for a convivial table served in torn and rustic pieces or cut into neat squares. Focaccia is often adorned with toppings, from a simple sprinkling of rosemary leaves and sea salt or olives, to this recipe I baked last year topped with caramelized onions, pears, and blue cheese. During the fall harvest, grapes are a popular topping for focaccia, and the jammy fruit compliments the savory olive oil dough beautifully. So many recipes for grape focaccia can be found on the web, like this one by Melissa Clark, but I like to keep it simple and resist the urge to turn this bread into a dessert. I enjoy balancing the savory and sweet, which makes for a more versatile bread that can be served on the dinner table with an autumn roast meat, alongside a bowl of root vegetable or cauliflower soup, or as a grilled cheese panini.

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Concord Grapes

Concord Grapes from the Boulder Farmer's Market (c)2012 La Domestique

The thought of grapes hadn’t even entered my mind as I passed through the crowded farmer’s market, eying the mysterious Japanese eggplant and passing my fingers over plump tomatoes. Amongst the regular cultivars I’d grown used to seeing over the summer, my eye halted at the sight of a newbie – midnight blue grapes coated in white dust. Could it be? Concords! I couldn’t hide my excitement from the farmer, eagerly (but tenderly) gathering up a couple pounds of the delicate grapes. Here in Colorado, the season for such fruit seems to pass with the blink of an eye. Feeling like I’d struck gold, I headed home with my riches. Most of the Concord grape’s flavor is concentrated in its thick skin, and an abundance of pectin means this fruit is well suited to preserving as a jam (find Rachel Saunders’ recipe over at Tasting Table). My first desire was to bake a Concord Grape Focaccia, which you’ll find here on the blog later this week. A few of you who follow Ladomestique on instagram had some great suggestions for cooking with Concord grapes. Talley of House to House blog was kind enough to steer me towards Melissa Clark’s recipe for grape focaccia in the New York Times. Joelle of Home Sweet Homemade suggested grape juice. Gail likes Concord jam. Tori had a fantastic idea for incorporating the fruit into a strudel, and @bablanch pickles the grapes.

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Cook in the Moment: Grilled Plum Salad with Purple Basil, Blue Cheese, and Balsamic Vinaigrette

Grilled Plum Salad with Purple Basil, Blue Cheese, and Balsamic Vinaigrette (c)2012 La Domestique

I seem to be going through a purple period. I just can’t get enough of plummy colors. Last week there was the Grilled Mission Fig Salad, followed by that post on aubergines, and today I’m grilling plums and placing them on a bed of purple lettuces and purple basil dressed in winey balsamic vinaigrette. Do you ever find yourself attracted to a certain hue which inspires the food you prepare in your kitchen? Figs, eggplant, plums- and I’ve got to warn you that next week it will be Concord grapes and purple potatoes! Now I’m realizing I may be out of control here with the purple.

Cooking with seasonal ingredients found at the farmer’s market brings awareness to the colors of each season. In spring it’s all green- asparagus, broccoli, spinach. Summer is fiery red and orange with peaches, berries, tomatoes, and peppers. As summer fades into fall the purples come out- cabbage, eggplant, kale, and glorious plums. It’s been a stellar year for plums here in Colorado. I’ve never thought too much about this stone fruit – peaches always seem to steal the show – but this year I bit into a ripe and juicy Santa Rosa plum from the farmer’s market and it was like tasting the fruit for the first time. I was blown away by the tart flavor matched with just the right amount of sweetness. Never one to eat plums out of hand (before this I mostly baked with them) I was surprised and delighted by this discovery.

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Autumn Recipe Round-Up

I hope you all had a happy Thanksgiving! I’m taking some time with family again this week, but plan to be back next week with the regular programming. Before changing over to the winter pantry, I thought it would be fun to take a look back at fall. Below you’ll find a round-up of my favorite autumn articles here at la Domestique. Just click on the link to see the full article and recipe.

Cook in the Moment: Potato Galette

Cook in the Moment: Ribollita

Autumnal Walnut and Honey Soda Bread

Cook in the Moment: Whole Wheat Pasta with Brussels Sprouts, Brown Butter, and Walnuts

Do you have any favorite autumn recipes to share? Feel free to link them up in the comments section. Click Here.

Cook in the Moment: Mushroom Recipe Round-Up

Though there is no ingredient this Thanksgiving week, I do have a bit of inspiration for you over at the Whole Foods Market Cooking Boulder website. It’s a mushroom recipe round-up, perfect for an autumnal weeknight supper or the Thanksgiving menu. For the full article and 4 recipes, click on the icon below.

 

Today I’m busy in the kitchen making stock for gravy and baking brioche bread for my stuffing with a recipe from the River Cottage Bread Handbook. I baked this brioche last week for my Chestnut Stuffing with Caramelized Onions, Apples & Calvados and the bread turned out really well.

For more updates and kitchen projects check out the La Domestique facebook page. I’ve got behind the scenes photos, helpful links, and kitchen tips on the page. Also, feel free to join the conversation. Stop by the La Domestique facebook page and say hi!

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