The Rip Van Wrinkler,
XXII, Issue 3, August 2018

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"Scootch!. . ."
is the NEW Contest!
Enter stories &/or PHOTOS by July 1st.


Fern and her granddaughter. S K-M

Barb Sauceda- north of SF.

S K-M - Occhi and Sandy.

Curried Tofu Salad (OMG this is wonderful!)
{Ed. I just used their label as the recipe. Diced Extra Dense tofu. Mixed in all the rest. THIS IS REALLY YUMMY!}

Focaccia with asparagus and garlic
{Use a gram convertor if need be}
Luisa Ghetti
Saturday 31 March 2018
This recipe comes from the April 2018 issue of the monthly Sale & Pepe.
Once put in the pan, you can let the dough rise slightly longer and since cooking is in two stages to speed up you can make the first cooking time and make the second just before eating.
1 pan - 4 people
400 cups of flour 0
6g of brewer's yeast
1 teaspoon of caster sugar
250g of warm water
1 teaspoon of salt
2 teaspoons of extra virgin olive oil
1 bunch of asparagus
3 tablespoons of oil and salt
3 cloves of garlic
150g of mozzarella
300g of whole milk
30g of butter
30g of flour 0
30g of grated parmesan
pepper to taste
Mix the flour with baking powder, sugar and lukewarm water with the mixer. Add salt and only after the oil. Knead at low speed until a soft but elastic dough is obtained. Let rise in an airtight box for 1h and 20 minutes. Tracorso this time line a baking sheet baking paper, transfer the dough and angendovi hands gently spread over the entire surface. Cover with a sheet of film and let rise again for 30 minutes.
Meanwhile, make a béchamel and heat the butter in a saucepan. Pour the flour all together and mix, with a spoon, vigorously. Add the cold milk a little at a time. Once thickened add the Parmesan, let it melt and remove from the flame.
Stir from time to time to prevent a crust from forming on the surface, cooling.
Clean the asparagus and cut finely for the long. Then cut them into chunks of about 4 cm in length. Season the asparagus with salt and oil.
Cut the mozzarella into small cubes.
Clean the garlic cloves and leave them in very thin slices. Put them in a pan with oil and cook them briefly at a low temperature, taking care not to burn them. Turn off the heat and leave aside.
Take the ventilated oven to 220 ° C. Once the leavening has finished, bake the focaccia without anything and cook for 8 minutes.
Remove from the oven and spread the béchamel on the surface. Decorate with the mozzarella and then with the asparagus drained from the dressing.
Cook in a convection oven at 220 ° C for 12 minutes or until the asparagus start to get a little color and crunchiness.
Once baked sprinkle with oil and garlic and sprinkle with a little 'black pepper.

This focaccia is a true revelation. A truly original way to enhance the asparagus and to taste a beciamella, a very unusual seasoning for a focaccia. Great!

Lemon Yogurt Breakfast Cake, or Ciambella
from "the view from great island"
Dry ingredients
2 cups all purpose flour
2 tsp baking powder
1/4 tsp salt
Wet ingredients
2 large eggs, at room temperature
3/4 cups granulated sugar
3/4 cup full fat yogurt
zest from 1 or 2 lemons
1/4 cup fresh squeezed lemon juice (zest your lemon before juicing!)
3/4 cup vegetable oil
Preheat the oven to 350F
Butter and flour and bundt pan.
Whisk together the dry ingredients and set aside.
Beat the eggs for 2 minutes until pale and thick. Gradually beat in the sugar.
Blend in the rest of the wet ingredients and mix well.
Fold in the dry ingredients and mix just until completely blended.
Turn the batter into the pan and bake for 30-35 minutes, until just beginning to turn golden and a toothpick inserted in the center comes out without wet batter clinging to it.
Don't over bake.
Let the cake cool on a rack for 10 minutes before turning out. I like to flip it over so the rough edge faces up.
Let cool completely before dusting with sugar.

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