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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...
For new years eve, I made this brussels sprout, pancetta and parmesan flatbread from Food & Wine as a snack/appetizer. It was amazing!
Oven-baked crispy flatbread topped with our creamy spinach & artichoke heart spread and bruschetta mix of diced tomatoes, garlic and freshly chopped basil.
TGI Friday's
Gettysburg, PA
I got this in addition to my soup at Nectar:
crisp hand-tossed dough topped with smoked salmon, shaved red-onions, fried capers and lemon-chive creme fraiche
This is baked potato soup via smitten kitchen.
Things I did different/special:
• 5c. broth (never added the 6th)
• added back in about half the garlic after it was cooked
• used low sodium broth which lets us season it ourselves
• as such added some salt, pepper, and miracle blend
I dropped a dollop of sour cream on top and also made pizza bianca on the side.
Oh also I made some peanut butter cookies for Phil!
another Artisan Bread in Five Minutes a Day recipe www.artisanbreadinfive.com/?p=768
I kid you not, it took 5 minutes to grill tonight for dinner! Don't walk, run to the bookstore!!
My first time of making flatbread.
Scallion, salt, and olive oil are the ingredients with flour and water.