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This is the third recipe from the April issue of Martha Stewart that I've made. I was going to do the flourless chocolate cake, but believe it or not the kids really were begging for plain old vanilla sheet cake with frosting that they could decorate.
So I fell back on plan-b and made the flatbreads. This was supposed to have a wild greens pesto, to go with it but instead the girls just chowed it down. Big hit!
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 brought home some samples of Røros flatbread for LaVona. Not her cup of tea, unfortunately, meaning I must eat them.
Grilled Fennel Flatbread with Olives and Sultanas
From Food 52.
Ingredients:
For the dough:
1 3/4 c. flour
1 1/4 tsp. active dry yeast
1/2 tsp. salt
1/2 tsp. sugar
2/3 c. water
For the topping:
2/3 c. Kalamata olives
1 handful fresh thyme
1 splash olive oil
2/3 c. sultanas (golden raisins)
2 fennel bulbs
Dash red pepper flakes
1 lemon, juiced
1 c. parmesan
1 large cube feta
Honey, for drizzling
In a large bowl, combine dry ingredients and then mix in water with your hands to form a moist dough (add a bit more water or flour if dough is too dry or sticky). Cover and let sit at room temp for 2 hours (longer is alright too).
For the second rise, loosely shape dough into a ball (it will have increased in size) and set on a well-floured plate. Cover with a damp towel and let sit at least half an hour.
To make the olive spread, add the first three ingredients to a blender with 1/3 cup of the sultanas and pulse until roughly blended. Set aside. Slice the fennel into thin slivers and toss with red pepper flakes, lemon juice, half the parmesan, the other 1/3 cup sultanas and a splash of olive oil.
Preheat the oven to 500 degrees. Spread out the dough on a well-oiled cookie sheet by stretching it first the full length of the pan and then the width, gently nudging it outwards until the whole sheet is covered. Cover the dough evenly with the olive spread, then arrange the sliced fennel mixture on top. Sprinkle with the crumbled feta and other half parmesan and drizzle with honey, then bake at 500 degrees until crust is crispy and toppings are browned, about 15-20 minutes.
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....
content.photojojo.com/tutorials/project-365-take-a-photo-...
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.
Exploring gluten free altenatives to my favourite foods - I realise I am going to really miss Swedish crispbread/knäckebröd so tried this recipe for a buckwheat flatbread which is a pretty good alternative.
...that feeling when you glance over at the griddle and your bread has puffed up into a little steam-filled ovoid.
This stuff is so easy and so delicious I don't understand why it isn't just a thing that everybody always does. I mean, aside from a piece of naan here and there, how did I live forty-odd years without ever having had fresh homemade flat bread?
Store-bought pita bread is awful. Most store-bought breads are awful. (Consistent and cheap, yes. Tasty? No.)
Ingredients: Sourdough starter, water, salt, white whole wheat flour, water. (You don't need the starter for leavening or anything; it just makes the bread taste awesome.)
Procedure: Put a spoonful of starter into a bowl or onto the counter. Add flour, water, and salt. Knead until incorporated. Cover and let sit for half an hour. (You don't have to, but it gives the whole wheat flour a chance to absorb some moisture and improves the final texture.) Pre-heat a griddle. Roll the dough out and transfer to the griddle. Takes a few minutes per side; if the loaf doesn't puff up on its own, press down with a kitchen towel.
Ruth and I went out for lunch to a new local restaurant, Pappagallos. Everything was delicious. We started with this appetizer, a flatbread pizza with bacon, asparagus, red onions, and a sprinkling of cheese.
A seemingly odd mixture (for me anyway) of ingredients comes together to make one incredibly delicious flatbread.
www.fullforkahead.com/2014/11/05/fig-and-prosciutto-flatb...
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.
For the time being, this is my favorite carb to have around the kitchen. I've made the ones that are normally filled with a chopped mixture of nuts, dried fruit and anise, but also tried something new -- lemon zest, almonds, dessicated coconut and grated white chocolate. It was great!