What People Are Saying About Penny

"I like to think of you as a high priced call girl that the unwashed masses can't afford--like Woody Allen's Whore of Mensa. It's not your fault that people offer $10 blowjobs on the street corner. It's not an insult if somebody doesn't buy your art." -Alexandra J Walters

"Once Penny was making her own silk thread, and a midget appeared. Before he could open his ugly mouth, without looking up, she exclaimed, 'Rumpelstiltskin. Now get the fuck out of here.' Fairytale Over."- Beth Featherstone

"Penny can push a needle through a telephone pole without a thimble." -Shane Blaufuss

"When a man asked Penny, 'What’s the meaning of life?' She looked at him for exactly 3 minutes, completely still, until he cried. That man’s name was Steve Jobs."- Beth Featherstone

"A demon from the pits of bitch cunt." -W.C. Hurst

"pulitzer for you too." -John Lurie

Saturday, April 10, 2010

Food Town! Sweet Potato Focaccia!!!!!

Johnny Murder and I tried our hand at home made focaccia with amazing results. We started out using this Food And Wine recipe, with a few changes. We halved the amount of leeks and added portabella mushrooms and garlic. We used Yukon Golds instead of Russets, and let it rise twice for an hour each time before laying it in the pan to rise a third and final time. (I don't trust dough that only rises once.) It was sooooo gooood.

Then John had the smarty pants idea to make it again using Sweet Potatoes in the dough, and topping it with spinach, garlic, caramelized onions, feta, portabellas, and bacon. IT WAS AMAZING. WE ARE TOO FAT TO LEAVE THE HOUSE NOW.
Next time I make it I'm going to top it with swiss chard and gruyere, but I think it would also be interesting to do one with roasted fennel bulb, chopped roasted walnuts and feta. I'm gonna go crazy with it!

Also the dough is vegan, so if you adjust the toppings it's yummy for everyone!

Focaccia? I hardly know her.

I'm only going to post the dough recipe, you can pretty much top it with whatever you like. It's ends up being a beautiful orange color, and it's not super sweet at all. Rather, it kind of enhances the sweetness that dough already has. Here's our tweaked recipe. (it follows the Food&Wine one pretty closely, dough wise)

This will fill and 11"x17" baking sheet, so plan accordingly. Also, you'll probably end up using two largish bowls. One for mixing and one for rising the dough.

2 large sweet potatoes (or yams, which ever one has orange flesh. Sometimes they're labeled funny)
1 packet of fleischmann's active dry yeast
1 cup warm water
3 1/2 cups all purpose flour
3 tablespoons extra virgin olive oil plus more for oiling and brushing

Peel and boil the potatoes in salted water until tender, about 30 minutes. Mash or rice or hand blend until super smooth. Measure out 1 1/3 cups.

Meanwhile, combine well the yeast, warm water and 1/2 cup of flour with a pinch of sugar. Cover with plastic wrap and let sit for about 30 minutes. The mixture will froth and nearly double in size.

In a large bowl combine the yeast/flour/water mixture, the 1 1/3 cups of mashed sweet potatoes, 3 cups of flour, 3 tablespoons of olive oil, and 2 teaspoons of salt. Kneed until a sticky, loose, taffy like dough forms. At least five minutes.

Papa's in the kitchen!

Transfer to an oiled bowl, and turn the mass of dough ball to coat. Let stand covered with an oiled piece of foil in a warm, draft free spot for an hour. It should double in size.

Knead again, for 3 to 5 minutes. Returned to oiled bowl, (It's okay if there are some sticky doughy bits still in it) and let it rise again for an hour, covered with the foil.

Preheat the oven to 425 degrees

Lightly oil an 11"x17" baking sheet. Transfer the dough and press and stretch to form a rectangle about the same size. Lightly brush (or use the back of a spoon) the dough with more olive oil and loosely cover with oiled foil for 30 minutes. It will get puffy. Use your fingers to make indentations evenly all over the dough. Top it with stuff you like!

Bake for 25 to 30 minutes. The crust should brown a bit and the cheese should bubble.

Sweet Potato Focaccia

As far as topping measurements, for the leek one we used 4 leeks, chopped and caramelized, one sauteed chopped portabella and 1/4LB of swiss.
When we made the second one we used four strips of cooked bacon, chopped, one portabella, 1 1/2 cups of sauteed spinach, almost a whole purple onion, caramelized, and then a mix of swiss and feta that came close to 1/4 of a LB. AND GARLIC! Always add lots of chopped garlic! OH! AND FRESH HERBS!!!!! Thyme and rosemary and sea salt are great scattered all over this. Fresh Basil would be amazing too.


  1. Just as I was about to fall asleep, I was wishing that you would post a recipe for this. Wishes do come true!! :)

  2. Oh dang. That looks gooood. Wish I could snag a piece from my computer...

  3. Mmmmm that's some good-lookin' stuff, peoples.

  4. I made this last night and it was awesome. Even though I found that my sweet potatoes were the yellow kind, so I used them anyway and added a carrot for colour.

  5. Yea Heather! I'm so glad it worked for you! I very rarely write out recipes so I'm always worried I screwed it up somehow!

    I want to try it with butternut squash, I'm betting any starchy veggie will work well. I'm going to get creative!