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San Marzano Tomato Sauce, Date Paste, Caramelized Onions, Cheese Blend, Lamb Sausage and Cilantro Lemon Yogurt
Vancouver, BC
Inspired by the memory of our vacation in Vermont (Burlington area) last year, the Mrs whipped up some flatbreads for dinner tonight. This one was Greek themed. Hummus, tomatoes, kalamata olives, etc.
The Carte da Musica at John Dory Oyster Bar is made with cultured butter, shaved Sardinian gray bottarga di muggine, chili and a crush of Maldon sea salt. The carta da musica, or pane carasau, is a traditional flatbread from Sardinia. The baked flat bread, which is separated into two sheets and baked again, owes its name, which means sheet music in Italians, to its large, paper-thin shape. The recipe was originally conceived for shepherds as it can last up to one year if kept dry. Bottarga, also known as botargo, poutargu, boutargue, botarga, batarekh, or avgotaraho, is a Mediterranean delicacy of cured fish roe. Sometimes called the poor man's caviar, bottargo is the roe pouch of tuna or, in this case, grey mullet, massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks.
The John Dory Oyster Bar, located in the Ace Hotel at 1196 Broadway, was opened on November 12, 2010. The chef-restaurateur team of April Bloomfield and Ken Friedman revived their original seafood restaurant by the same name that shuttered after a brief run in the Meatpacking District. Bloomfield’s menu consists of small plates and are complimented by Sasha Petraske's cocktails and a Sixpoint Craft Ale custom-brewed JDOB oyster stout.
The Ace Hotel, at 20 West 29th Street, opened in the former Hotel Breslin in 2009. The 12-floor Beaux Arts building was originally designed by Clinton & Russell for the United States Realty & Construction Co. and opened in 1904 under prominent hotelier, Colonel James H. Breslin.
The Breslin Hotel was noted for its decorated salons and cafes, and its unusual "ladies' grill room." In its heyday, it attracted boxers like Joe Louis and Gene Tunney who fought at Madison Square Garden. In 1951, an 83-year-old W.E.B. du Bois was arrested here for running the anti-Korean War Peace Information Center. The hotel was eventually converted into the Breslin Apartments, a neglected, rent-stabilized, 360-unit single-room-occupancy building before the GFI Development Company signed a long-term lease in 2007, financing a renovation and appointing the Ace Hotel Group to manage the property.
The first East Coast outpost of the Seattle-based hipster hotel brand, the Ace Hotel was designed by the New York firm Roman and Williams. The rooms are designed like apartments--some with bunk beds, Smeg fridges, guitars, turntables with vinyl collections, wall murals and boxer-style bathrobes. The Ace Hotel currently features two restaurants by restaurateur Ken Friedman and April Bloomfield--The Breslin Bar & Dining Room and John Dory Oyster Bar; No. 7 Sub, an extensiont of Tyler Kord's Brooklyn sandwich shop; an outpost of Portland coffee purveyor, Stumptown Coffee Roysters; and two retail shops--No. 8A and Opening Ceremony.
Smoked Tofurky Deli Slices, Roasted Garlic Hummus, green onions, red onions, red cabbage, and spinach.
Flatbread
Crème fraîche.
Dirty French
New York, New York
(January 26, 2015)
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with yellow squash, green onions, cheese & a white sauce.
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Two ingredient fresh cheese stuffs an easy Indian flatbread. These were fun to make! Recipe: www.thelonebaker.com/journal/2017/6/30/lime-paneer-and-pa... Join me on Facebook www.facebook.com/thelonebaker
A few years ago we took a fall road trip up to Maine and around the East coast. One of our very favorite stops was Burlington, Vermont. We found this place there called the American Flatbread Company that had the World's Greatest Pizza. Seriously. We ate 3 meals there in two days -- it was damn good stuff.
Last week we were at Target, and we spotted American Flatbread Pizza offered in the freezer section. Imagine our excitement! While we were thrilled about the chance at eating this treasure in our own home, the thing cost TEN DOLLARS. I dunno about you guys, but I think that's pretty pricey for a frozen pie. So we pondered it, and decided to splurge and eat it during the big Kansas vs. Texas game (way bigger deal to us than the Super Bowl).
And tonight was the night. So the verdict? Ehhh. It's better than your average frozen pizza. But for ten bucks, I'd rather get something fresh from delivery. Or from Punch, which is also Damn Good Pizza.
Start the New Year with this delicious and healthy breakfast of Lauki Ka Thepla or Bottle Gourd Flat Bread. Click on the link for the recipe.
Making avocado paratha flatbread. Check out the recipe at thetortillachannel.com/avocado-paratha/ or watch the video at www.youtube.com/watch?v=cFqQRDj_zOQ
The connotation of the term 'flatbread', for me, is that of a deli sandwich that is on a much smaller, rolled-rolled out bun, that costs as much as the normal sized deli buns (i.e. same price, less sandwich). So, in general, I scoff at Subway's advertisements of flatbreads as just a scheme to trick me out of a hearty loaf of whole wheat. However, I've been going about this all wrong (well, maybe not with Subway). We hoped over to the Contempo Cafe for lunch, and I tried the marinated beef flatbread, and this entire paradigm was reversed. This was more like an uniquely arranged pizza, with flavors not traditional to a circular pie. Thus, I have scouted out all of the locations around Disney World that prepare flatbreads for our next trip and plan to indulge myself in the flat goodness.
martha stewart says these fall somewhere in between a crepe and a flatbread, but my recipe calls it a niçoise-style flatbread. socca is made with garbanzo (chick pea) flour, olive oil, water and fresh herbs, and cooked over a hot griddle. i prefer them paper thin, sprinkled with sea salt and served in wedges along with mediterranean influenced dips and sauces, but many people make them thicker and use them as wraps for fillings.