Story Supper and Song in Amherst

AMHERST, Mass. (Mass Appeal) - Once the holidays are over, it's easy to forget about supporting food banks, but they still need your help.  Paul Sorrentino and Jeremy Roush work at Amherst College and they livened up the Mass Appeal kitchen to tell us how we can eat and be entertained while helping to fight hunger right here in the valley. 

"Story Supper and Song"
Monday, January 16th, 6:00pm
Amherst College
59 College Street, Amherst

Amherst College Olive Focaccia Bread

YIELD: One 11x17- inch Rectangle Loaf  or Ten  6-inch Round Loaves

 

INGREDIENT                                                 QUANTITY               

Active Dry Yeast                                                          1 Package (1 oz)

All-Purpose Flour                                                         4 ½ Cups

Freshly Ground Black Pepper                                       ½ teaspoon

Salt, Kosher                                                                 1 ¼ teaspoon

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Hot Water - 120°F                                                       1 Cup

Hot Milk- 120°F                                                          1 Cup

Extra Virgin Olive Oil                                                    ¼ Cup

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Parmesan Cheese, Grated                                             ¼ Cup

Fresh Rosemary, Chopped                                           1 Tablespoon

Kalamata Olives, Pitted and Chopped               ½ Cup

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Olive Oil for Oiling Bowl                                               1 Tablespoon as Need

Olive Oil for Brushing Dough                                        1 Tablespoon as Need

 

TOOLS:  (1) 11x17” Baking Sheet Pan; Electric Mixer; Mixing Bowl, Parchment Paper, Cooling Rack, Knife, Measuring Cup and Measuring Spoons

 

1)      BEGIN: In a Large Bowl with a Whisk or in an Electric Mixer with Paddle Attachment

2)      COMBINE:  2 Cups of the Flour with the Yeast, Kosher Salt and Black Pepper.

3)      ADD All of the Hot Water, Hot Milk and the Extra Virgin Olive Oil.

4)      MIX until well combined and then ADD the Sliced Olives and Fresh Rosemary

5)      ADD Flour while mixing ½ cup at a time until a soft dough forms and just clears the sides of the bowl.  The Dough should be sticky, soft and oily.

6)      WORK dough into a loose ball while scraping down the sides of the bowl.  Drizzle with olive oil.  Cover Loosely with Plastic wrap or parchment paper.

7)      RISE at room temperature until doubled in size, about one hour.

8)      GREASE an 11 X 17 inch Baking Sheet and Line with parchment paper.

9)      PRESS and spread dough into pan, working it out to the edges and doing so in a fairly even payer.

10)  BRUSH the top lightly with Olive Oil and Sprinkle on Grated Parmesan Cheese.

11)  REST 15 minutes – PREHEAT OVEN to 400°F

12)  BAKE 15 Minutes – REDUCE Oven Temperature to 350°F – BAKE 15-20 Minutes More

13)  COOL in Pan 5 Minutes and then Remove from Pan onto Cooling Rack or Towel and allow to Cool to Room Temperature prior to serving.

 

Amherst College Buttermilk Dressing

YIELD: One Pint – 16 ounces

 

INGREDIENT                                                 QUANTITY               

Buttermilk                                                                     ½  Cup

Mayonnaise                                                                  1 Cup

White Vinegar                                                              1 Tablespoon

Cold Water                                                                  2 Tablespoons

Italian Parsley, Fresh Chopped                         1 Tablespoon

Chives, Fresh Cut                                                         2 teaspoons

Black Pepper, Toasted, Fresh Ground              2 teaspoons

Garlic, Peeled, Chopped                                               1 teaspoon                              

 

TOOLS:  Mixing Bowl, Whisk, Chef’s Knife, Measuring Cup and Measuring Spoons

 

1)      BEGIN: Over Moderate heat in a dry sauté pan, Toast Black Peppercorns until aroma is apparent.  Remove From heat and Grind When Cool.

2)      IN a Large Bowl, ADD Mayonnaise and Mix in Buttermilk, Cold Water and White Vinegar.

3)      ADD Fresh Herbs, Black Pepper and Garlic, Mixing Well.

4)      COVER and Refrigerate allowing flavors to macerate at least 2 Hours before Serving.

5)      Dressing will Last up to 5 days in the refrigerator and may need to be shaken or stirred before use.

 

Amherst College Chicken Noodle Soup

YIELD: One Gallon

 

INGREDIENT                                                 QUANTITY               

Unsalted Butter                                                 2 Tablespoons

Yellow Onion, Medium Size                                         1 each, ½ inch Dice

Carrot, Medium Size                                                    2 each, ½ inch Slice

Celery, Ribs