SALT, Still a Personal Favorite
- At July 29, 2011
- By megan
- In Boulder, cocktails, favorites, flatbread, SALT, Tyler Anderson
1
Some of my friends think I’m a little too obsessed with SALT. I’m certainly not talking about the crystals of flavor we sprinkle on food. I’m talking about the bistro named after our oldest seasoning. Why would I be obsessed with a restaurant? That’s silly. Silly, yes, but there must be some truth to it because when a friend texted me that the restaurant we had planned to meet at was packed, I suggested SALT without hesitation.
Let’s go to SALT.
Go to SALT we did, and we enjoyed a plum and goat cheese flatbread. I’d never had a plum, goat cheese, and mint flatbread, and while plums are in season, you should go try one of these. The plums are sweet and moist, local goat cheese adds a nice contrast to the sweetness of the plums, and a sprinkle of mint ties it all together. Good thinking, Mr. Executive Chef Kevin Kidd and staff.
I also enjoyed a unique cocktail- Cool as a Cucumber– created by SALT’s up and coming Tyler Anderson. This vodka-based cocktail with cucumber and Serrano peppers is fantastic, especially on a hot summer day.
And I could go on and on… like how there are a number of cute men working there… but that has NOTHING to do with the quality of their food nor with why I enjoy SALT so much. It just continues to be one of the best places in Boulder for food and drink. Period.
Roasted Garlic Whole Wheat Flatbread
- At June 22, 2009
- By megan
- In favorites, flatbread, roasted garlic, side dish
- 0
This flatbread is delicious. Follow the Whole Wheat Pizza Dough recipe with the following difference:
Roasted Garlic:
Peel off the loose white coating on a bulb of garlic. Chop off the top 1/4 inch or so of the very top. Place in a small oven safe baking bowl and cover with 1/2 cup olive oil. Wrap this all in foil to trap in the heat, and bake at 375 for 45 minutes or so. The garlic will be dark golden brown and smell delicious.
When it is cool, peel out each clove of garlic (this will be messy) and blend with some of the garlic oil in the magic bullet. It will become a thick, oily paste. Use this garlic paste in the pizza dough recipe in addition to all of the necessary ingredients.
The pizza dough recipe will yield 5 or 6 large flatbreads. Unless you are planning a party, freeze 1/2 or 2/3 of the dough for later use. Roll out your dough, making it very thin, but not larger than your pizza stone. Cut off any extra to use in the next batch it you roll it out too large.
Generously cover the flatbread in olive oil and bake, at 425, for 10 minutes or so. It will brown nicely and you will know it is done. Thinner parts will brown more quickly and become cracker-crisp. This is fine. Just be sure to remove it from the oven before anything burns.
Sprinkle sea salt on the flatbread and slice with a pizza cutter into whatever shape and size you desire.
Let’s get Social