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.
Greyhound Spritzer
- At May 28, 2009
- By megan
- In Alcoholic Beverages, favorites, Grapefruit, Vodka
- 0
For one glass:
Juice one grapefruit and 1/2 lime. Pour 1 or 2 shots (depending on how hard the day was) of vodka on ice. Add the citrus juice blend, and enough seltzer or club soda to fill the glass. Mix and enjoy.
Croutons
Why eat croutons from a package? Have you ever looked at the ingredients? I make them fresh from a loaf of bakery-fresh Italian or French bread.
Slice the bread in small cubes, or chunks. Throw it all in a dry, hot pan, and sauté them for a couple minutes with no oil. Then drizzle on some olive oil, 1/3 cup or so, add chopped garlic, salt, pepper, and stir. Cook them this way until they start to dry out, 30 minutes or so. Add more seasoning, like basil, onion powder, garlic powder, rosemary… whatever you like. Serve immediately. Don’t save these for more than a few days. No preservatives means no shelf life!
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