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GFCF Indian flatbread made with brown rice, served with a chutney made with split mung beans and coconut.
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.
Organic tomato sauce, mozzarella cheese, Schinken speck, brown mushrooms & mango. Topped with roughly chopped arugula & parmesan cheese.
Vancouver, BC
Cauliflower Flatbread
With Pesto
Preheat oven to 400
4 cups raw cauliflower “rice”
1 egg, beaten
1/3 cup soft goat cheese
1 tsp. dried oregano or basil
Pinch of salt
Pulse batches of raw cauliflower in a food processor until a rice-like texture is achieved. Measure after ricing.
Fill a large pot with about one inch of water and bring to a boil. Add cauliflower, cover and cook 4-5 minutes. Drain into a fine mesh strainer.
Transfer to a clean kitchen towel and wring out the water (as much as possible). Important step!
Mix strained and drained “rice” with beaten egg and cheese & herbs. Use your hands and mix very well.
Press dough onto a baking sheet lined with parchment (important) until it is about 1/3 of an inch thick. Make the edges slightly higher, if you like, to accommodate the toppings.
Bake the crust for 20-25 minutes until it is firm and beginning to brown.
Add sauce & toppings and bake 5-10 more minutes until toppings are heated (until cheese on top is melted, if using cheese.
Simple Pesto for Topping
1 c. basil leaves, ¼ c. parmesan, ¼ c. olive oil, 1 ½ tsp. minced garlic, a pinch of black pepper: process all in food processor or blender until smooth. Spread on fully baked cauliflower flatbread.
This flatbread can also be topped with tomato sauce and a choice of other toppings such as sautéed mushrooms and onions, etc and dusted with a bit of parmesan or cheese of your choice.
I am a sucker for great food photography, so when I saw Smitten Kitchen's quick and easy recipe for scrumptious-looking rosemary flatbread, I couldn't resist. Here's the recipe: smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/
A basket of Injera, "a sourdough-risen flatbread with a slightly spongy texture. Traditionally made out of teff flour, it is the national dish of Ethiopia, Somalia, Djibouti, and Eritrea. It is central to the dining process in those cultures as bread is the most fundamental component of any meal." From: Injera at Wikipedia. (Also from Queen of Sheba Restaurant, across from Bowman Field in Louisville, KY.)
I am a sucker for great food photography, so when I saw Smitten Kitchen's quick and easy recipe for scrumptious-looking rosemary flatbread, I couldn't resist. Here's the recipe: smittenkitchen.com/blog/2008/08/crisp-rosemary-flatbread/
As kids my mom would give us a salad made of sliced banana, thinly coated with mayo and sprinkled with corn flake crumbs.
This is my version of that.
Lay out a slice of flat bread, spread with tofu ricotta, sprinkle with ground granola and pop in the banana and roll up, then cut.
Rosemary and Cabernet Salt top this lightning fast, whole wheat focaccia. A touch of sourdough starter adds a delicate tang as well.
www.yummysmells.ca/2017/04/rosemary-and-cabernet-salt-foc...
Flatbread of Spicy Fennel Sausage
Caramelized onions, spinach and crescenza. ($15)
Nopa
San Francisco, California
(July 20, 2014)
the ulterior epicure | Twitter | Facebook | Instagram | Bonjwing Photography
For dinner tonight I made chickpea curry, a Greek-ish salad, and a flatbread filled with potatoes seasoned with Sriracha chile sauce, garlic, and lemon. I invented it myself. Came out delish. If you try this, let me know how it comes out!
This is the first recipe I have shared, so if something is not clear or does not work, I'd love to hear about it so I can improve it.
Preheat oven to 450 degrees fahrenheit
1) Make Fillling
Ingredients
1 large potato
a squirt of Sriracha hot sauce (or whatever hot sauce you like)
juice from 1/2 a lemon
6 cloves of garlic
a little vegetable oil or butter
Directions:
-boil (or microwave) potato until cooked
-mash the potato
-peel and chop garlic and saute in a little vegetable oil or butter
-pour oil and garlic into mashed potatoes
-add a squirt of hot sauce
-add the juice from half a lemon
-add a dash of salt
-mash it all together.
2) Make flatbread
Ingredients
2 1/4 cups of flour
1/2 cup water
1/2 teaspoon salt
-Put flour and salt in a bowl
-stir with a fork so salt mixes with flour
-gradually add water while stirring with a big spoon
-put flour on your hands and pick up the dough and mush it into a big ball
-sprinkle flour onto a cutting board and put the dough ball in the middle
-roll the dough ball until it's 1/4 inch thick (sprinkling flower on rolling pin and dough if it is too sticky)
3)
-Put filling on the flatbread and spread it so it covers 1/3 of the area
-Fold the rest of the flatbread over it and pinch the dough together so the filling is enclosed
-put the flatbread on a cookie sheet and put it in the oven
-cook for 12 minutes
4) Take it out, let it cool a few minutes and chow down!
Eventi Hotel
851 Sixth Avenue (at 29th Street)
New York, NY
The Foodparc suggests an interior street linking Avenue of the Americas to the public plaza.
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The May 2010 opening of the Eventi Hotel represented for Kimpton its 50th hotel and fourth completely unique hotel in New York City. Kimpton's other three Manhattan hotels are The Muse, 70 Park Avenue and Ink48. Occupying an entire block on Sixth Avenue between West 29th and West 30th streets, the Eventi straddles the garment and flower districts.
The hotel was developed and owned by JD Carlisle Development Corp. (aka 835 Avenue of the Americas L.P.) Founded more than 50 years ago, JD Carlisle Development Corp. is a prominent real estate owner and developer in New York City. The firm has developed numerous successful apartment/condominium projects in Manhattan including Morton Square, Cielo, Centria, Atelier, Gramercy Green, and 600 Washington.
Jules Demchick is the chairman of JD Carlisle LLC and Evan Stein, president of JD Carlisle.
In October 2005 JD Carlisle was expecting to work with the Fitzpatrick Hotel Group and with Cathal McGinley of KMS Commercial on a $500 million dollar hotel with residential units at West 29th Street and Sixth Avenue, however the Irish funds did not materialize and those early plans fizzled.
The idea for the size of the project came to developer Jules Demchick when he realized the site, a parking lot and several two story buildings, had no real height restrictions. He believed the site allowed for a real hotel, not a boutique, and provided the opportunity to also build within the project apartments on top of the hotel and multiple restaurants. For the restaurants, Demchick determined he needed an operator who could create a buzz and deliver food and entertainment to the hotel crowd, renters and locals. For the apartments Demchick recognized the views of Manhattan as the driving attribute.
A banking consortium including Bank of America and HSBC loaned JD Carlisle Development $370 million for the project in early 2008. It is estimated the final cost of the project was near $600 million.
Designed by Perkins Eastman for J.D. Carlisle Development, the 54-story mixed-use building at 851 Sixth Avenue (aka 851 Avenue of the Americas) consist of a 290 room hotel on the first 24 floors and 302 apartment rentals on floors 25 through 54. The project also includes over 15,000 square feet of meeting space, a 500 car public garage, several restaurants and bars and an outdoor multi-level public
plaza with a 30 x 16 foot HD-format LED screen. The restaurants include Food-Parc, Jeffrey Chodorow and Ed Schoenfold's new futuristic food court, as well as Chodorow's highly anticipated Bar Basque. The hotel has more than 15,000 square feet of multi-faceted meeting and event spaces - hence the name Eventi.
Perkins Eastman also designed the Cielo tower on the corner of 83rd Street at York Avenue and the Centria at 18 West 48th Street, both for J.D. Carlisle Development. Hotels Perkins Eastman have designed include Embassy Suites Hotel in Lower Manhattan’s Battery Park City and in a collaboration with others on the Cooper Square Hotel in Manhattan's Bowery area. In addition, the firm has distinguished itself with the futuristic ticket booth at Times Square.
James Gardner, the architecture critic, describes the building in Real Deal: "Perkins Eastman designed a pale tower clad largely in limestone, especially at the base, which will houses the hotel. The lower part of the facade consists of a series of long and narrow windows cut into the cladding to form a slightly syncopated rhythm. As the building rises, the syncopation becomes bolder and the glass more evident, until, by around the 25th floor, the facade turns entirely to glass. The result is a sober, decent and elegant building that enhances the building stock in this part of the city."
The 302 apartment rental units on floors 25 to 53 are known as "the Beatrice" - JD Carlisle President Evan Stein said the apartment project was named for his maternal grandmother. Stein told the Real Deal "We built what we believe to be a very elegant building," and "My grandmother was the most elegant lady you could ever meet."
In November 2009 Thomas Mathes was named general manager of the Eventi. Previously he served Kimpton at its Hotel Allegro in Chicago and the 200-room Muse Hotel in Manhattan.
The hotel has original pieces (13 digital prints on aluminum) by artist Barbara Nessim scattered throughout. The hotel lobby is warm and comfy, as Kimpton founder Bill Kimpton liked his boutique hotels to be. However, the Eventi is not a boutique - but fits Kimpton Hotel's broader range of hotel development that includes new construction mix use buildings with significant meeting/convention facilities
The interior designer, Colum McCartan, created Eventi's interiors as rich and luxurious, with custom-made furnishings that combine classic elegance and modern touches. McCartan also created the interiors for Hotel Vitale in San Francisco to the Avia hotels in Napa and Long Beach.
JD Carlisle Development Corp. selected Jeffrey Chodorow's China Grill Management Group to conceive and operate the restaurants and bars at the Eventi Hotel. Chodorow selected Philip Koether Architects and design visionary Syd Mead to design Foodparc and Bar Basque.
Foodparc is a futuristic, ultra-modern, hip and very sterile food court. Orders are placed by via digital touch screens and texts your phone when ready for pickup. The food hall contains four food stalls: a coffee shop called Press, a burger stand called 3B's, an Asian setup called RedFarm, and a flatbread sandwich/pizza counter, Fornetti. Chodorow partnered with Chinese restaurant expert Ed Schoenfeld of RedFarm. The outdoor portion of Foodparc is named Beerparc and has additional food carts.
On the second floor of the Eventi Hotel is Jeffrey Chodorow's multi-level Bar Basque, described by the NY Times as a "tube-shaped spaceship". Designed by Syd Mead the space uses the robust red and black color palate of the Basque region and features "Pintxos" - bar finger food. Bar Basque claims to be on of the largest Spanish restaurants in the United States. The dining room sits under a solarium with retractable roof. Its chef is Yuhi Fujinaga who worked under chefs Christian Delouvrier of Lespinasse and Alain Ducasse of the Essex House.
Photos and text compiled by Dick Johnson
November 2011
richardlloydjohnson@hotmail.com