View allAll Photos Tagged flatbread
Rated one of the best pubs for food and beer in the Lower Mainland of British Columbia, Canada, the brew pub has become known as the meeting place in Squamish for locals and tourists alike. With high ceilings and post and beam construction, the brew pub offers a unique venue to show off the Stawamus Chief rock climbing face, and the rest of the fantastic local natural scenery
I love these thin cracker like breads, swooping up bag fulls every time I see a vendor selling them. I found these pre-perforated versions cute as they were all scored as wedges. Three flavours were available the day I bought my (expensive!) bag: sesame and poppy seed, rosemary-onion, and the mysterious (and best tasting) wheat flake topped one. After this I think I like the flatbreads found at All the Best Fine Food's bakery (are they made by David, the baker?) the best. Those ones are airy, crisp (well dressed) and light, these ones rather hard and sharp.
More of our (my) delayed Eid meal - wholewheat flat bread made from the Peter Reinhart stock of pizza dough Lilandra has in the freezer. This set topped with sesame seeds - we did some with poppy and some plain.
(definitely taken by Lilandra)
YUM. we're totally making this again. or a different version of it at least.
most of the stuff is from the fulton farmers market, all of it is local.
from the fulton farmers market: pizza dough from broder's, garlic goat cheese from singing hills goat dairy, radishes from waxwing farm, kale from gardens of eagan, and spinach
otherwise the beef and pancetta are from clancey's; onions from the wedge
dinner 6.4.11
Prosciutto, broccoli rabe pesto
To read about my experience, please head over to The Wandering Eater
© 2011 Tina Wong; The Wandering Eater. All Rights Reserved. Images may not be reproduced, copied, or used in any way without written permission.
Seven-Spiced Lamb
Sumac onions, toné flatbread.
(Gerald Addison and Chris Morgan; Maydan; Washington, D.C.)
Friends of James Beard Foundation Dinner
The American Restaurant
Kansas City, Missouri
(February 9, 2019)
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Flavourful and crisp points just for Jump: black sesame parmesan, sesame seed, pesto and sea salt, parmesan sea salt. So good.
The flatbread dough is actually made a day in advance (and ferments overnight) before being rolled out super thin (giving it a light and crisp texture after baking). Each sheet gets brushed with herb and garlic oil before being dressed with an assortment of toppings (sesame, parmesan, pesto, etc.) and is then hand cut into points. The baking process is very fast at a high heat with just a hint of steam to allow for a characteristic snap as it is bitten.
I think this is Lebanese in origin, but I'm not entirely sure. Great cooker though. It seemed like a cross between a crepe and pita bread filled with creamy white cheese and vegetables. This is from the breakfast buffet at the Millennium Hotel in Doha, Qatar.
A delicious, healthy alternative to ciabatta, panini or traditional sandwich loaf, our light and versatile Turkish Flatbread, topped with nigella and sesame seeds, will change the way create bread and sandwiches.
Thanksgiving 2005 - Flatbread starters: Sweet Thai Chilli glazed Garlic Bread Soldiers and Smoked Turkey Breast, Roasted Red Peppers, Mushrooms and Pesto Kamut-Spelt Flatbread
The flatbread dough is actually made a day in advance (and ferments overnight) before being rolled out super thin (giving it a light and crisp texture after baking). Each sheet gets brushed with herb and garlic oil before being dressed with an assortment of toppings (sesame, parmesan, pesto, etc.) and is then hand cut into points. The baking process is very fast at a high heat with just a hint of steam to allow for a characteristic snap as it is bitten.
Barbecue Pork Flatbread
Apricot glaze, pickled chiles, cheddar. ($15)
Woodberry Kitchen
Baltimore, Maryland
(May 14, 2012)
the ulterior epicure | Twitter | Facebook | Bonjwing Photography
In the background, CEVICHE TROPiCAL, Ahi tuna with mango, jicama and watermelon
Chopped fajita steak with queso fresco, mushrooms and cherry salsa
MANGO MARGARiTA: frozen Casa rita with fresh mango purée and an extra splash of Sauza blanco
I was so caught up in not having a camera this week, I didn't heed the advice to plan the shoot. I loved making the bread & doubt I would have tried the recipe without the class. The family wants to try grilling a pizza next. I'm loving the class photos & look forward to tackling next week's assignment a bit differently.