Bruschetta
This bruschetta recipe works well served with warm ciabatta bread.
Steak and onion sandwich
I like to serve these sandwiches on a freshly baked Ciabatta bread so that the juices from the onions and the steak pools into the large porous holes of the bread. It makes the sandwich moist without being wet and serves to contain a lot of the juice that will flow out of the meat as you bite in to it.
The complete sandwich is three separate recipes. The steak (that’s this recipe), the onions, and the bread. Only the first two are necessary to make for the meal if you already have suitable bread.
Slow and steady pizza dough
This is a long slow rise pizza dough. It is the kind of dough that you find in good pizzerias. The kind of dough that has good stretch.
The dough develops its stretch and a lot of its flavour from the long, slow rise that you give it.
Quick and simple pasta dough
The second worst thing I’ve learned in cooking is how to make fresh pasta. Because at 2 AM in the morning when your wife wanders in to your office and says “I’m peckish, could you make me some pasta?” it doesn’t do your waistline any good.
This pasta dough comes together in just a few minutes, has a short rest time, and can be rolled out by hand.
The reason this dough is so quick to work with is the reduced number of eggs in the mixture. Just three eggs doesn’t leave a lot of room for moisture to be hanging around.