DIY Network

Organic Chic Party: Food Preparation From "Weekend Entertaining" episode WKE-308

In this final segment the food is prepared with organic ingredients to create delicious dishes such as a tri-colored layered terrine and two types of stuffed focaccia sandwiches.

This party is rated 4 on a scale of 1 to 5, with 5 being the most difficult, and is geared toward the skills of a frequent entertainer.

Hourly Breakdown

Food Preparation -- 5 hours
Total Prep Time -- 13 hours

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	Focaccia with Sausage, Cheese and Olives
	Focaccia with Spinach, Turkey and Goat Cheese

Focaccia Breads

Ingredients for the dough:

5-1/2 cups unbleached all-purpose flour
1 package Fleishmann's Active Dry Yeast
2-1/2 tsp. sea salt, divided
1-1/2 tsp. freshly ground organic black pepper
2 cups warm water (120-degrees F)
6 Tbs. organic olive oil, divided

Preparation for Dough:

In a mixing bowl, whisk together the flour, yeast, pepper, and 1-1/2 teaspoons of the salt.

Stir in the water, 3 tablespoons of the olive oil, and knead for about 5 minutes, until elastic.

Cover the bowl with a clean towel and let the dough rise in a warm place, away from drafts, until doubled in size. This should take about 45 minutes.

Turn the dough out onto a floured surface and gently knead for 1 minute.

Oil 2 large baking sheets.

Divide the dough into 4 pieces, and roll each piece out to about an 8-9" round. Put one round on each of the 2 oiled baking sheets.

Ingredients for Filling #1:

3 slices of organic provolone cheese
3 oz. pre-cooked organic chicken or turkey sweet Italian sausage, sliced or crumbled (casings removed)
3 Tbs. roughly chopped organic fresh basil
2 Tbs. finely shredded organic Parmesan cheese
1/2 small organic red onion, sliced very thin into rings
2 Tbs. chopped organic kalamata olives plus 4 halved organic kalamata olives

Preparation:

On one of the rounds, layer the filling ingredients for Filling #1, to about 1/2" from the edge. Use only 2 tablespoons of the Parmesan cheese, and leave out about 8 or 10 onion rings and the halved kalamata olives.

Ingredients for Filling #2:

1-1/2 cups chopped fresh organic spinach
5 slices organic turkey
3 oz. organic goat cheese
2 Tbs. chopped fresh organic oregano

Preparation:

On another round, layer the filling ingredients for Filling #2 to about 1/2" from the edge. Use only 1-1/2 tablespoons of the oregano.

Roll out the other two pieces of dough a bit bigger than the bottom pieces, and then cover the ingredient layers on each round, pressing the edges together, and then tucking the dough under to seal.

Cover with a towel and let these rounds rise for about 20-30 minutes, until doubled in size. If using pre-made pizza dough, this step can be skipped.

Preheat the oven to 400 degrees.

When they have risen, use your fingertips to make indentations all over the surface of each Focaccia, and brush each with a tablespoon of olive oil, top each with 1/2 teaspoon of sea salt.

For the Focaccia with Filling #1, press the halved kalamata olives into the top of the Focaccia, and sprinkle with the remaining 1 tablespoon of Parmesan cheese and red onion rings.

For Filling #2, top with the remaining chopped oregano.

Put these in the oven for 30-35 minutes, or until golden. Rotate the pans halfway through cooking.

Once they are removed from the oven, let them sit for about 5-10 minutes before serving.

To serve them hot out of the oven, cut into wedges and drizzle each slice with a bit of organic extra virgin olive oil, and sprinkle with a bit of the fresh herb that it is filled with and some cracked black pepper.

Note: These can be made and refrigerated a day ahead, or frozen up to two weeks. To thaw, just remove to the refrigerator about 12 hours in advance, then heat, wrapped in foil, in a 350-degree oven for about 25 minutes.

Expert Tip:The key advantages of using organic fruits and vegetables when you are serving friends and family is the comfort level of using fruits and vegetables that have been grown without artificial pesticides and fertilizers.

Serves: Each loaf will serve 6

Layered Terrine Dip

Layered Terrine Dip

Ingredients for Pesto Layer:

1 clove garlic
1 cup basil leaves
2 tablespoons chives
1/4 cup fresh grated Parmesan cheese
1/4 cup olive oil
2 Tbs. lemon juice
2 Tbs. chives
8 oz. cream cheese

Ingredients for Red Pepper Layer:

1 Tbs. olive oil
1 red bell pepper, seeded, coarsely chopped
2 Tbs. white wine
1 Tbs. lemon juice
1 tsp. cumin seed
1/2 tsp. salt
12 oz. cream cheese

Ingredients for the Eggplant Layer:

3 Tbs. olive oil
1 large eggplant, peeled, cut in 1-inch cubes
4 tsp. cumin seed
2 Tbs. white wine
1 Tbs. lemon juice
1/2 tsp. salt
12 oz. cream cheese
2 Tbs. sliced olives

You will also need bread and crackers for the finished terrine dip.

Preparation:

Pesto Layer: In a blender, combine the basil, chives, pine nuts, Parmesan cheese, garlic, lemon juice and olive oil and puree until blended. Add cream cheese to pesto mixture and puree until smooth and blended.

This is the first of our three layer dip and when it's finished this layer will become the top.

So to make this transition a little easier, line a 5 by 9 rectangular pan with plastic wrap, making sure to leave 6" extra wrap on either side.

Spread the first layer evenly in the pan and chill for 30 minutes.

Red Pepper Layer: To make red pepper layer, we need to roast some red peppers. Heat oil in a large skillet over medium-high heat and add the chopped red peppers and wine. Cook, stirring occasionally, until peppers are tender which will be about 10 minutes.

Remove from heat and cool for 10 minutes.

Back to the blender; add peppers, lemon juice, cumin seed, and salt to a clean blender jar and puree until smooth. Add cream cheese and puree until blended. Spread red pepper mixture in an even layer over pesto mixture in pan. Chill for 30 minutes or until red pepper layer is firm.

Eggplant Layer: Heat oil in a large skillet over medium-high heat and add sliced eggplant and 2 tablespoons wine and cook, stirring occasionally, until translucent about 15 minutes. Remove from heat and cool 10 minutes.

Back at the blender-- add lemon juice, cumin and eggplant, and puree until smooth. Add cream cheese and puree until blended. Spread mixture in an even layer over the red pepper layer. Fold plastic over the final layer and chill.

We topped it with olive slices and arranged the crackers and baguettes around the dip.

Note: Broccoli Crunch, Grilled Mango and Fruit Salad were purchased from Whole Foods Market.

Expert Tip: I think one of the best tips to purchasing pre-made food at a specialty food shop is getting to know the chef. The chef can oftentimes take care of you and make you many good tasty things that aren't even in the case you are seeing.

RESOURCES :

Whole Foods Market
Website: www.wholefoodsmarket.com

Create for Less
Website: www.createforless.com

Zwilling Cutlery
J.A. Henckels, Inc.
Website: www.jahenckels.com

Carolina Pottery
Website: www.carolinapotteryusa.com

Classic Party Rentals
8476 Steller Dr.
Culver City, CA 90232
Phone: 310-202-0011
Fax: 310-202-8542
E-mail: infola@classicpartyrentals.com
Website: www.classicpartyrentals.com

GloryBee Foods, Inc.
PO Box 2744
Eugene, OR 97402
Toll-free: 800-456-7923
E-mail: sales@GloryBeeFoods.com
Website: www.GloryBeeFoods.com

Mountain Crest Gardens
402 Bridge St.
PO Box 1023
Ft. Jones, CA 96032
Toll-free: 877-656-4035
E-mail: mcgardens@sisqtel.net
Website: mc-garden-gifts.com

Cost Plus World Market
200 Fourth St.
Oakland, CA 94607
Phone: 510-808-9504
Website: www.worldmarket.com

Mountain Valley Growers, Inc.
38325 Pepperweed Rd.
Squaw Valley, CA 93675
Phone: 559-338-2775
E-mail: vj@mountainvalleygrowers.com
Website: www.mountainvalleygrowers.com

GUESTS :

Cheryl Evanoff
Vice President, Regal Rents
6612 Shenandoah
Los Angeles, CA 90056
Phone: 310-529-0312
E-mail: Cheryl@regalrents.com

Dwight Detter
Whole Foods Market
Website: www.wholefoodsmarket.com
Note: There are more than 160 locations throughout the US, Canada and Britain and the Website will give you the closest store location.

Judi Brockman
Floral Expert
Crouch Florist
2120 Cumberland Ave.
Knoxville, TN 37917
Phone: 865-637-5683