Patate e Pomodori al Forno

This dish (Potatoes Baked with Tomatoes) is simple and hearty. It is best when tomatoes are in season, but you may also use canned plum tomatoes.

Ingredients:
2 large red or yellow onions, thinly sliced
2 lbs. potatoes, peeled and thinly sliced
1 lb. tomatoes, fresh or canned, sliced, with their juice
6 Tbs. olive oil
1 cup freshly grated parmesan or sharp cheddar cheese
salt
freshly ground black pepper
a few basil leaves (preferably fresh)
1/4 cup of water

~ Preheat oven to 350 F. Brush a generous amount of oil in a large baking dish.
Arrange a layer of onions in the dish, followed by a layer of potatoes, and then a layer of tomatoes. Pour on a little oil, and sprinkle with a bit of the cheese. Season with salt and pepper.
Repeat the layers until vegetables are used up, ending with an overlapping layer of potatoes and tomatoes. Tear the basil leaves into pieces, and add them here and there among the vegetables. Sprinkle the top with the remaining cheese, and a little oil.
Pour on the water. Bake for 1 hour, or until tender. If the top begins to brown too much while baking, place a sheet of foil on top of the dish to keep from browning.
Serve hot.

Serves 6

Deep-Dish Plum Pie

The dish you use for this pie must be at least 3-inches deep so the juices won't boil over! There is only a top crust on this pie.

Ingredients:
FOR THE FILLING
1 1/2 cups of sugar
1/4 all-purpose flour
1/4 salt
8 cups (2 lbs) peeled, pitted, and quartered plums (approximately 4 lbs whole)
1 Tbs. fresh lemon juice
3 Tbs. unsalted butter
1 Tbs. heavy (double) cream

FOR THE CRUST
1 1/2 cups all-purpose flour (or cake & pastry flour)
1/2 tsp. salt
1/2 vegetable shortening, lard, or butter
3-4 Tbs. cold water, more or less

~To make crust: Hand Method: Combine flour and salt in the mixing bowl, and toss together. Cut the butter in to bits and add to flour mixture. With your fingertips, two knives, or a pastry blender, blend the ingredients together, until it resembles coarse breadcrumbs. Sprinkle on the water 1 tablespoon at a time, stirring gently with a fork after each addition. Add just enough water for the dough to form a rough mass.  Roll dough out on a generously floured work surface until it is about 1/8 inch thick and about 1inch larger in diameter than the baking dish you are using. 

~ Preheat oven to 425 F. Make sure that your baking dish will hold the 8 cups of plums.
In a large bowl stir together the sugar, flour and salt. Add the plums and lemon juice, and toss to mix well. Pile the plum mixture in the baking dish and dot with bits of the butter. Cover the top with your pastry crust. Fold the overhanging pastry under itself to make a double-thick edge, then flute the edge. Brush the crust with the heavy cream. Cut a few vents in the top for steam to escape.
Bake in preheated oven until crust is browned and the fruit is tender when pierced with a knife inserted through a vent; 50-60 minutes.

Serves 8

Cinnamon-Raisin Wheat Bread

This is my new favorite bread! We go through at least two loaves a week in my house.

Ingredients:
2 cups whole wheat flour
2 1/4 tsp. regular or quick active dry yeast (1 package)
2 cups very warm water, 120-130 F.
2 Tbs. packed brown sugar
2 Tbs. olive oil
2 tsp. ground cinnamon
2 tsp. salt
1 cup raisins
2-2 1/2 cups of regular unbleached white flour, or bread flour
cornmeal

~ In a large bowl mix the whole wheat flower and yeast together until well combined. Add the warm water, and mix until well combined, scraping the bowl frequently (about 1 minute). Cover tightly with plastic wrap and let stand for 15 minutes.
Stir in brown sugar, cinnamon, salt, oil, raisins, and one cup of flour; beat until smooth. Add more flour (half a cup at a time) until dough is soft and smooth.
Place dough on a lightly floured surface; knead for 5-10 minutes, or until dough is soft and springy (and not very sticky). Grease a large bowl with shortening (I like to use butter). Place the dough inside if the bowl, and roll it around to cover with shortening.
Cover bowl loosely with plastic wrap and set in a warm and sunny place for about an hour, or until the dough has doubled in size. It is ready when indentations remain when dough is touched.

Grease uninsulated cookie sheet with shortening and sprinkle with cornmeal. Place dough in a very lightly floured surface. Gently shape into an even, round ball, without releasing too many of the air bubbles from the dough (so don't play around with it too much). Stretch the sides of the dough downwards to make a smooth top; place on cookie sheet with smooth side facing up. Cover loosely with plastic wrap and let rise in a warm place for 45-60 minutes, or until the dough has almost doubled in size.
Heat oven to 375 F. Carefully cut 1/4-inch deep slashes in a tic-tac-toe pattern on top of the loaf with a sharp serrated knife.
Place in oven, and bake for 35-40 minutes, or until dark brown and loaf sounds hollow when tapped. Remove from the cookie sheet to a wire rack to cool.