Spinach with Peanut Sauce

This is great for a dinner side. I love make this dish because it is easy to prepare ahead of the time.  It is very pleasant to eat.

There are two ways make the peanut sauce – the fast and the slow way. The slow way involves grinding  peanuts into a paste with mortar and pestle.  It is better if you use a big mortar because it can overflow if you use the small size. I like to make this way when I have chance cuz it tastes fresh and fantastic!

With the fast way, you simply only need to use the peanut butter. It is better if you use the natural peanut butter, not sweetened. It is already sweet in the natural way.

Peanut Sauce:

Slow way

1/3 cup unsalted shelled peanuts

2 tbsp soy sauce

1 ½ tsp superfine sugar

1 tbsp vegetable stock

1 tbsp mirin

Grind the peanut in a mortar and pestle, continue grinding until it is well crushed and almost a paste (it can still be a bit crunchy if you leave some bits).

Transfer the crushed nuts to a small bowl and stir in the soy, sugar and stock. When it is thoroughly mixed, the sauce will look like runny peanut butter.

Fast way

4 tbsp peanut butter (smooth or crunchy)

1 ½ tbsp soy sauce

1 ½ - 2 tbsp mirin

Combine all three in a bowl, mixing until smooth. You can add soy or mirin to increase the flavor if you like.

Cooking the Spinach:

You can either blanche or cook the spinach straight in a stir fry pan or wok.

Blanch the spinach for 30 seconds in the boiling water until the leaves wilted. Or

Put a bit of water in a wok.  Just as you see the water boiling add the spinach, toss until it is wilted about 30 seconds.

Drain and cool under the running water.

Drain again and squeeze out the excess water. Add the peanut sauce to the spinach in a bowl and mix gently but thoroughly.

Focaccia

This is my mother’s recipe for Focaccia. It is always perfect and easy to make. I am proud to share her recipe with my readers.

Focaccia is a fun food for me to make because I can add whatever topping I want. It is great for a crowd as well since the dough can be prepared ahead of time.

There are two ways you can knead the dough, you can either do it by hand or the stand mixer.

I have listed a few suggested toppings.  My favorites are fresh tomatoes, basil and bocconcini cheese (mozzarella cheese).

Remember, fresh salad and herbs shrink down to half size so go with plenty. If you want them to stay green, add them 5 minutes before the cooking time ends.

Oven 450 to start.  Turn down to 425 after 5 minutes of cooking

1 cup warm water

pinch sugar

1 1/2 tsp regular yeast

2-3 cups of unbleached all purpose flour

extra olive oil

·      Stir the sugar and yeast into warm water and leave it to foam, about 5 minutes.  Stir again.

·      Add the flour 1/2 cup or so at a time and beat in well until the dough can be kneaded.  

·      Start kneading the dough and adding flour just enough to keep it from getting sticky.  You can do this right in the bowl or turn the dough out onto the counter.  

·      Knead for 5 minutes.  Return dough to the bowl or leave it in the bowl.  You might have to wash it out if there is lots of dough on the edges.  Otherwise it will rise fine even if the bowl isn't pristine.

·      Brush top of the dough with extra olive oil. Cover bowl with plastic wrap and cloth towel.

·      Let rise 30 minutes to 1.5 hours.  The longer the dough rises the thicker and softer the crust will be.  If you like a thinner, chewy crust let it rise less time. 

·      Cover your hands with olive oil.

·      Turn dough out onto pizza pan, cookie sheet or something similar and press into a round.  The thinner the dough is spread the thinner the crust will be.  If you want it nice and thick just make a smaller round. 

·      Push thumb or finger into the dough all over to make depressions.  Spread a thin layer of olive oil.

·      Top with whatever you like. Below are few ideas you can try.

·      Bake for 15 to 18 minutes total.  Turn pan around after 10 minutes.

·      You can either eat as it is or dip it with something.

Suggested toppings:

·      Olive oil

·      Olive oil mixed with pesto and or Dijon mustard

·      Salt and pepper

·      Herbs such as basil, savory, thyme, oregano (fresh or dry)

·      Sun dried tomatoes

·      Tomatoes (seeded and diced)

·      Fresh pepper

·      Anchovies

·      Fresh bocconcini cheese (mozzarella cheese)

·      Swiss cheese

Or anything else you can think of.  

Dip

·      A bit of olive oil in a dish then add kind of vinegar such as balsamic or raspberry.