JACOBSEN WEEKLY RECIPES - Simple Soft Boiled Eggs & Focaccia bread
Every Tuesday we are lucky enough to have the talented Chef Andrew Mace come to our southeast Portland headquarters to cook a staff meal. Gathering together provides everyone a chance to take a break and chat about the week, eat great food, and learn a couple of new ways to make simple food even more tasty.
Below you will find easy-to-replicate recipes from the wonderful Chef Andrew Mace. You can also find all the Jacobsen Salt product he used here. Enjoy, and let us know how you like the recipes!
1 dozen of the best chicken eggs you can find
1/4 cup Jacobsen Kosher Sea Salt
Fresh cracked black pepper
Bring a large stock pot of water up to a boil. Fill a large mixing bowl with half ice, half water and a 1/4 cup Jacobsen Kosher Sea Salt. Set aside.
Once the water comes to a rolling boil, carefully place eggs in the boiling water using a slotted spoon, taking care to not let them hit the bottom too hard. Cook for 5 minutes at a rolling boil.
Quickly remove eggs from the water and plunge immediately into the ice bath. After the eggs are cool enough to handle, remove from the ice water and gently tap eggs on a hard surface so the shells begin to crack. Place them back in the ice bath for another 20 minutes. This extra step allows water to get between the shell and the cooked egg white allowing you to peel them a bit easier.
Once peeled, dip them back in the water quickly to make sure all the eggshell has been removed. Pat the eggs dry and cut in half with a sharp knife.
The yolk should be a gorgeous orangey-yellow and a bit runny in the center. Top each egg with a pinch of Jacobsen Flake Finishing Salt and a touch of freshly cracked black pepper. Serve immediately.
If you wish to serve later, simply peel the eggs and store them in a wide flat container in the fridge uncut- taking care not to stack them on top of each other. Allow time to temper before cutting and serving.
1-3/4 cup warm water
2-1/2 teaspoons active dry yeast
1 tablespoon sugar
5 cups all purpose flour, plus extra for kneading
2 Tablespoons Jacobsen Kosher Sea Salt
1 cup extra virgin olive oil
2 tablespoon chopped fresh rosemary, from several sprigs
3 small red cippolini onion or 1smaller regular red onion thinly sliced
1 Tablespoon freshly cracked black pepper
1 teaspoons chili flake
1/3 cup grated parmesan
Combine the warm water, yeast and sugar in a small bowl. Stir to dissolve the sugar and yeast. If the water is above 110 degrees this could kill the organisms that make for a fluffy end result. Set aside.
When we come back to this, look and make sure the mixture has begun bubbling a bit. This will indicate that your yeast is active and ready to rise.
In the bowl of a mixer, fitted with a dough hook, combine the flour and 1 Tablespoon of Jacobsen Rosemary Salt. Mix briefly on low speed to combine. Add the yeast mixture and 1/2 cup of olive oil. Begin mixing on low speed until the dough comes together, then turn the speed up to medium and continue to knead for 6 minutes, until the dough becomes smooth and soft. If the dough is tacky and sticking to the sides add a couple tablespoons of flour until it pulls away cleanly.
Turn dough out onto a clean, lightly floured surface and shape dough into a nice ball.
Transfer dough to a mixing bowl with a tablespoon of olive oil in the bottom and flip the dough once to make sure it has been oiled on both sides (this will keep the dough from sticking to the sides of the bowl as it rises. Cover the bowl with plastic wrap and put it in a warm place until the dough has doubled in size, about 1 hour.
Using a 12" x 16" sheet tray evenly coated with 1/4 cup of olive oil (this will seem like a crazy amount, but this will help achieve an extra crispy bottom layer), evenly spread the dough across the pan, pushing all the way to the corners. Cover the pan with plastic wrap and place in the warm spot until the dough has puffed up and doubled in size, about 1 hour.
While the dough is rising a second time, preheat the oven to 425 degrees. Set the oven rack as low as possible. Again helping to get that golden crispy bottom. Once the dough has doubled again, remove plastic film and with the tips of your fingers, carefully make little indentions evenly across the dough. Sprinkle the top of the focaccia with the another tablespoon of Jacobsen Rosemary Salt, sliced onion, chopped rosemary and freshly cracked black pepper. Drizzle 2 tablespoons of olive oil on top so it pools in the indentations.
Bake until it begins to color nicely, about 10 minutes. Remove the focaccia from the oven and sprinkle the grated parmesan cheese. Place it back in the oven on the top rack. Bake until golden brown. Remove from the oven and allow to cool in the pan on a wire rack for about 15 minutes.
Transfer the focaccia to a cutting board and drizzle with remaining olive oil and a little chili flake. Slice into squares.