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Stoking the open oven at the Flatbread Company in Portland.
Linda and I shared a concoction of theirs called "Coevolution" -- "imported Kalamata olives, fresh organic rosemary, organic red onions, goat cheese, fire-roasted sweet red peppers, and premium whole milk mozzarella baked on organic bread dough with homemade organic garlic oil and our own blend of organic herbs."
It was not only "good" (as the sign on the wall says), it was great! We split a large one and not a crumb was left.
In a tiny kitchen in Beni Mellal a mother and daughter prepare flat bread for a lentil and chicken dish
New product from Stouffer's Corner Bistro line: "Shrimp and roasted garlic topped with a combination of mozzarella, parmesan and romano cheeses over a roasted garlic sauce"
THURSDAY, 02.25.10; 8:26 AM
This morning when I was decided what I should get for breakfast I realized I left my wallet at home. I had a few dollars' worth of coins in my coinpurse, but I remembered I had my mini, zippered bag with all of my gift cards so I went to Jamba Juice and got breakfast and lunch from there. I got the pb n'jamba chunky granola topper for breakfast and two of the flatbreads that I never got a chance to try until today.
We had A/C issues this morning, it wasn't working on our side of office which I didn't notice - usually it's an icebox, so it actually felt comfortable to me.
Got a sad text from my best friend, that her cousin's husband who's not even 40 years old passed away last night. Really sad news... Next month would have been his 7th wedding anniversary. I went to that wedding, can't believe he's gone. I hate cancer....
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Boragó
Avenida Nueva Costanera 3467
Vitacura, Santiago, Chile
Rodolfo Guzmán, Chef/Owner
Dinner: À la Carte
March 18, 2014
Onion Flatbread can be a great meal, snack, or appetizer when topped with your favorite veggies.
Here's my recipe creation.
Tomatoes & Anchovies on Onion Flatbread
Recipe by Carmen Ortiz
Line baking tray with aluminum foil.
Place the flatbread on the tray.
Set oven to BROIL.
Combine in small bowl:
(Use just enough to coat your veggies)
olive oil
balsamic vinegar
basil leaves - dried
salt
pepper
Mix together.
Brush flatbread with some of the oil mixture.
Place tomatoes on flatbread.
Place anchovies down the center.
Drizzle some oil mixture over all.
Sprinkle with grated cheese.
Place tray in oven.
BROIL for a few minutes.
Watch it closely so it doesn't burn!!
Enjoy!
I trained at Slow Club tonight, so Family Meal was a Pork Salad, Flatbread with gorgonzola, carmelized onions, Kevin's mom's bartlett pears and lambs quarters (a leafy green like spinach), and a mixed greens salad.
Caramelized Onions, mushrooms, chives, and a goodly sprinkle of black pepper on a gluten-free crust. It was so yummy. Finally found a gluten-free crust recipe that is truly tasty and crispy.
Loved the flavour of the moist pork belly, the peppery crisp bites of the arugula, the refreshing taste of the shredded apple, then bound together by a thin wild leek sheep's milk yogurt. Although the freshly grilled flatbread held everything together well enough, it couldn't catch all the juices of the topping that somehow managed to escape and drop on unsuspecting pant legs (lol, I had on a skirt so I was actually ok).
Globe Bistro
124 Danforth Avenue
(416) 466-2000
The Ronald Reagan with mushroom, spinach, goat cheese, and sun dried tomatoes
At the Golen Lamb in Lebonan, Ohio
"The Golden Lamb is recognized as the oldest continuously operating business in the State of Ohio. On December 23, 1803, Jonas Seaman spent $4 for a license to operate a "house of Public Entertainment". The Golden Lamb got its name due to the fact that many early pioneers could not read, so giving a business a name that could be easily drawn and recognized, such as the Black Horse or Golden Lamb, was a necessity."
prosciutto & goat cheese flatbread
This combination of rich prosciutto, soft cheese and a crispy base is irresistible.
Photo by Marcus Nilsson March 2009
The Ingredients
Serves 4
* 1 lb. pizza dough
* 1 handful crumbled goat cheese
* sliced prosciutto
* fresh fava beans
* baby arugula
* extra-virgin olive oil
* sea salt and pepper
This combination of rich prosciutto, soft cheese and a crispy base is irresistible. Roll out pizza dough into 4 foot-long ovals. Using a pizza stone, bake dough in a 450°F oven for about five minutes, or until it's crisp and golden. Remove from oven and top with a handful of crumbled goat cheese, a few torn bits of prosciutto, several peeled, blanched fava beans and a bit of baby arugula. Finish with a drizzle of olive oil, a pinch of salt and plenty of pepper.
Firewood for the pizza oven at the Flatbread [Pizza] Company in Portland, Maine. It was stacked on the back deck, which overlooks the harbor. We had lunch here.