Grilled Zucchini, Portabella’s and Eggplant with Lemon Ricotta & Grilled Flatbread

August 10th, 2011 § 0 comments § permalink

Serves 6

Ingredients

2 zucchinis, sliced long and thin using a mandolin
1 portabella mushroom, sliced thin
1 grilled Japanese eggplant, sliced round and thin
Salt & pepper
Olive oil
1 cup fresh ricotta
1 tablespoon lemon zest plus 2 teaspoon
Grilled flatbread (recipe follows)

Directions

Follow instructions for the grilled flatbread and keep warm. Place all the ingredients on a flat baking sheet and season with salt and pepper and 2 teaspoons lemon zest, making sure to get both sides. Drizzle olive oil over it, not too much and flip and do the same. Let stand while the lemon ricotta is made. In a medium bowl mix together the lemon juice, ricotta, and zest and season to taste with salt. Heat a grill and grill all vegetables until grilled and soft, or about 3-4 minutes. Place a dollop of the herbed ricotta on the flat bread and spread around, place the grilled vegetables of choice over the top and serve!

Grilled Herbed Flatbread

Makes 6 hand sized breads

Ingredients

1½ cups warm water
1 teaspoon active dry yeast
3½ cups all purpose flour
2 teaspoons sea salt
Olive oil
Coarse salt
¼ cup fresh herbs of choice (rosemary being the classic version), chopped fine

Directions

In a small bowl combine warm water and yeast, whisk a bit to mix and let stand for about 10 minutes or until the yeast if frothy and dissolved. In a large bowl mix the flour and salt, add the yeast mixture and about 2 tablespoons of olive. Mix well with hands or a wooden spoon until sticky dough is made, adding more flour or water if needed. Turn the dough out onto a floured flat surface and knead until smooth and elastic or about 5-10 minutes. Grease a large mixing bowl with olive oil and place the dough (smooth and elastic) in a round ball in the bowl and cover with a towel or plastic wrap. Place in a warm area and let rise until more than doubled in size or approximately 1½ hours. Punch down dough and divide into 6 balls. Roll out each ball into hand size flat bread until golden brown with grill marks, or about 3-4 minutes per side. Take off the grill and immediately brush with olive oil, sprinkle with salt and rosemary.

Chapatis

August 10th, 2011 § 0 comments § permalink

Makes approximately 12

Ingredients

2 cups whole wheat flour
Additional flour for rolling
1 cup of water (approximately)
½ tablespoon of salt or to taste if you want more
2 tablespoon of vegetable or canola oil

Directions

Mix flour and salt well. Make a hole in flour and mix in a little water at a time while trying to form dough. Add little water at a time to ensure the dough consistency does not get too soft or sticky. You can always add more flour to thicken the mixture. Knead for five minutes, cover with wet cloth and refrigerate for 20 minutes.

Roll out flour into a small log and portion 12 small rounds. Heat a flat pan, nonstick pan, until hot OR tortilla press work too. Roll out 1/2 a handful of dough into a flat round shape (3mm thick) and put into pan, cooking for 1 minute either side. Once turned press gently with a towel, until brown. Keep warm.

*Recipe Property of Palak Patel

Caramelized Onion & Goat Cheese Flatbread Pizza

March 31st, 2011 § 0 comments § permalink

4 servings

Ingredients

3 tablespoons olive oil
1 large yellow onion, sliced
1 tablespoon fresh rosemary, leaves chopped
2 flatbreads (whole wheat or spinach)
¼ cup fresh parsley, chopped
4 ounces herbed goat cheese
¼ cup pine nuts, chopped
1 tablespoon balsamic vinegar
1 cup fresh arugula
Cooking spray

Directions

Preheat oven to 350ËšF. In a large skillet over medium heat, add 2 tablespoons olive oil. Cook onions and rosemary until onions are soft and caramelized, about 20 minutes.

Place flatbread on a sprayed cookie sheet. Top flatbread with crumbled goat cheese, caramelized onions and pine nuts. Bake for 15 minutes.

Meanwhile, in a small bowl, combine arugula, balsamic and 1 tablespoon olive oil and mix well. Season with salt and pepper.

Top flatbread with chopped parsley. Slice flatbread in ½ and serve with the fresh arugula salad.

Recipe courtesy of Robin Simpson

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