Tuesday, May 24, 2011

Rosemary-Lemon Flatbread

Lately, the bread basket at several restaurants I've been to has been filled with different kinds of wonderful, crispy flatbreads so I decided to try my hand at making some at home.  I've made this twice now, and it is SUPER easy, even for a cook who isn't a great baker, like me!  And it keeps really, really well in a sealed container.  Today I rescued the last two pieces from my last batch, sprinkled a little Italian blend cheese on them and broiled them in the toaster oven, then added slices of tomato.  Next time I'm going to add a little basil as well.  Tonight I served this alongside Chicken Curry and Coconut Rice.  This is really a quick recipe and very satisfying to make!  Enjoy!!

Rosemary-Lemon Flatbread        

1-3/4 c. flour
1 T. chopped rosemary
1 t. lemon zest
1 t. baking powder
3/4 t. salt
1/2 c. water
1/3 cup olive oil
Sea salt

Preheat oven to 450 degrees and place a large baking sheet on the middle rack to preheat.

In a mixing bowl, stir together the flour, rosemary, lemon zest, baking powder and salt.  Make a well in the center and add water and oil.  Mix with wooden spoon until a dough forms.  Knead dough gently on a work surface 4 or 5 times.  Don't overwork the dough.

Divide the dough into 3 pieces.  Set aside two and wrap in plastic while you work with the first.  Roll out one piece on a sheet of parchment paper into about a 10 inch round.  No need to make it perfect.  Dough should be thin and even.

Lightly brush with a bit of oil and sprinkel with sea salt.  Slide the dough and parchment onto the preheated baking sheet.  Bake until pale golden and browned in spots--8-10 minutes.  Place bread and parchment on a rack to cool, return the baking sheet to the oven and make the other two rounds the same way.  When it is cool, break into pieces and serve! 

Keeps for several days in an airtight container.

Wednesday, May 11, 2011

Rosemary-Asiago Gnocchi

1-1/2 lbs russet potatoes
1/2 cup flour
1/4 c. grated Asiago cheese
2 egg yolks
1/4 t. allspice
2 T. finely chopped rosemary
1 t. salt
1/4 t. black pepper

Boil potatoes whole until soft enough to mash--20-40 minutes, depending on the size of the potatoes.  When they are tender, remove from water and cool until you can handle them.  Peel potatoes and cut into chunks.  Run through a potato ricer into a mixing bowl.  Add flour, cheese, egg yolks, allspice, rosemary, salt & pepper and mix well.  Add more flour if needed.

Flour your hands, pick up a chunk of dough and roll it into a rope about 1/2 inch thick.  Repeat with the rest of the dough.  Cut the ropes into 1/2-3/4 inch lengths, flouring the pieces as you go.  Place the pieces on a baking sheet lined with wax paper, cover with plastic wrap and place in refrigerator until ready to cook. 
To cook:  Place gnocchi in a large pot of boiling salted water. They will rise to the top when they are done.  Remove from the pot with a large slotted spoon. 

Cheese sauce

1 cup milk
1 T. cornstarch
1/4 c. grated cheese asiago cheese.

Mix milk and cornstarch, heat until thickened.  Remove from heat and add cheese.  Mix until blended. 
Mix with gnocchi to serve.