Fabulous Flatbreads

Who doesn't love pizza? Who, I ask? What's better than that thin, crispy, yet somehow doughy flat wonder. My husband loves when I make pizza, but he also loves when I use pizza dough to make flatbreads. So in this post I am sharing how I take that perfect pizza dough and let it shine all on its own.  Yeah, you heard me right.  No fancy toppings needed here.  Just fire up the oven, hotter than hell and crisp that yeasty baby up.  This is one of the simplest ways to make a WOW at any party or in the hearts and stomachs of loved ones. I have a long list of stomachs who crave and howl for these.   And you will, too.

In the past, on occasion I have made my own dough.  And if you have the time, by all means knock yourself out and make it from scratch.   I will admit there is a certain marvel of watching flour, yeast and water bring on their magic.  But this is one of those moments when I shout out, "why reinvent the wheel?"  I say, let someone else do all the making and waiting, while I do the all the buying of their pizza dough. Find a good source for dough, then bring it home and still achieve something homemade. Now that is magic equal to yeast rising.

Resting, Growing, Waiting to be grilled to perfection.  Fresh oregano, chopped and ready to go.

I drizzle some oil on top of the dough, cover it with dish towels and let the dough rise a bit. (I try to leave it near the hot stove to help it along.) Once risen, move onto shaping.  Instead of rolling it out, I prefer to stretch it and let it make its own odd shapes.  I just feel this method makes it more rustic.  You can certainly rock the rolling pin if you are in need of perfectly formed breads.

I keep the next step simple.  It's all about the dough but I do like to enhance it slightly by sprinkling salt, pepper and depending on my mood, fresh or dried herbs or crushed garlic and followed by a drizzle of olive oil.   I use a pizza paddle sprinkled with cornmeal to deliver my Picasso shaped dough onto the stone.

I literally almost never make a perfect round circle. 

All the while the pizza stone has been readying itself in a piping hot 500 degree oven.  Once the doughs are ready for cooking I turn the oven to broil.   These bad boys cook in a heartbeat so don't you darn step away or it will go up in flames.  JuanCarlos likes his flatbreads super toasty... shall we say almost burnt, so I always make a few that way.  (And yes, maybe a few more than I would like, as I don't always heed my own warning about walking away from the oven.)

You can make these ahead of time, stack them up and cover with foil.  Then pop them back in a 250-300 degree oven for a few minutes to warm just before serving.  These flew out of the bread basket this past weekend.  (Truth be told, I didn't cut up all the ones I made to serve to our guests. I kept a few for JC to eat this week because he loves them so much. And I love him.  That's how to 2stir life with love.)

Stack 'em up because they are sure to disappear.  You might want more than one stack because after they are gone you will have wished you had.

The perfect bite.  Alone and unadulterated or used to scoop something up.

If you don't have a pizza stone, you can also achieve the similiar results using a cast iron pan.  I have even thrown these on the BBQ, but you need to make sure the grates are oiled or the dough will stick.  Give it a try.

Last Minute Table Setting - in Black & White x 2

One of my avid readers likes when I post table scape ideas for easy and casual entertaining.  As you know, I like setting a table.  For me, even the simplest addition of a placemat on a table calls your guests in and makes it feel special.

It just so happens that when this same avid reader, her husband, my sister and brother-in-law joined us for dinner one Saturday night last year I needed just such a casual table setting.  Why was I in such a pinch, you ask, knowing that I usually have everything planned out down to napkins for my parties?  Seven annoying letters… WEATHER. Originally, my intention was to entertain outdoors and I had that table setting prepped and ready to go. Yet the pesky, uncontrollable nature just didn't want to cooperate.  So direction change required a fast and simple solution for setting the table indoors.  I wanted to retain a casual feeling which was good because I didn’t have time to iron another full table setting. So what do you when you are out of time and need to readjust?

Pulling out some fast and easy willing participants.

Do the ole ‘throw a muslin fabric down the middle of the table’ trick.   Since this look does not require ironing it is one of the easiest solutions to 'no time for that!'  In fact, you sorta want those natural wrinkles.  However, without a full tablecloth you really need a landing spot for the place setting, otherwise a piece of wrinkled fabric in the middle of the table just looks like a mess.  I wanted to keep the theme neutral, so black placemats were a natural choice and kicked off the theme.

I like high contrast, as you have seen in some of my other settings (Yellow Burst of Sunshine, Creamiscle Tablescape).   What can be more high contrast than black and white? But that combo can sometimes be stark and harsh.  However, when you swap stark white for cream it transforms into chic and well, actually...creamy.  Consider the black and cream combo as getting back to basics. It can be the easy, go-to palette for a casual table setting that you can build upon, or amp it up to create a more formal setting. In this installment of how the table turns, I present two table settings using three of the same elements. I consider the first one featured to be a thrown together yet casual look that can be pulled off at the last minute. While the other is a tad, and I do mean tad bit more formal. 

In order to take this out of ho hum dull, the addition of a few muted nods of color was in order.  Remember, it was supposed to be an outdoor dinner party.

With the cream muslin tossed across and the black placemats down, some finishing touches were needed. I used two different napkins; one cream which tied in with the muslin runner and other a muted green/orange/pink/cream which picked up the colors of the mum floral centerpiece.  The reason for both types of napkins?  Simple. I didn't have enough of the colored ones and really wanted to use them giving way to the festive and not the hum drum. Plus there ain't nothing wrong with mixing and matching. From past blog posts on table settings, you know this mix and match part of me by now.  The fact is I love to combine different elements that play off of each other.  It just doesn't have to be that fussy, as long as it's nicely put together, you can achieve a cohesive look.  I think the trick to achieving that is when using the mix and match technique, just alternate the different elements and it looks planned... ah hum, as it was.

Note that I turned the placemat the opposite way of the traditional placement, allowing it to slightly hang over the table.  Creating more of a centered focus on the plate.

I used hand carved wooden napkin holders to add a bold statement, and just pulled the napkin through and allowing the bottom to fan out before placing it on the plate.  This method hides any wrinkles if need be. If you don't have napkin holders, simply place the napkin on the plate.  No biggie. Silverware in their proper positions, and white votive candles keep it casual yet welcoming.

You don't have to go nuts with the florals. Stay super simple by bunching together a single color pulled from the napkins and combine it with the neutral white, and voilà. Casual table for brunch, an afternoon meal or early supper. OR when the weather forces you to change the game plan. Mix and match your basics to create a laid back table setting.

Now, using the same basic elements; same white dinner plates, same black placemats, and cream napkins, create a setting of simple elegance. Just a few small changes create a subdued and refined table utilizing the black and cream theme.

• Simply swap out the wrinkled muslin for runner that makes a statement.  
• Keep the cream napkins but use all the same color, no mix or match for this version. This really aids in elevating the look in a subtle way.
• Place candlesticks down the table along with votives to create a warm and glowing centerpiece instead of flowers.

Napkins with a simple triangle form gently placed in the middle of the plate.  No napkin holders needed to create an elegant look.

Notice that the same black placemat as in the casual setting but these are positioned horizontally. 

And there you have it in black and white x 2. Well, creamy white.  One casual, one a bit more refined. Both easy approaches to welcome your guests to the table.  Whether you are serving hamburgers or foie gras, "Tutti a la tavola a mangiare!" (So says Lidia Bastianich)

Orzo Salad ala Greek

Fresh green salads are a no brainer for the summer.  They are refreshing, crisp and light, as a summer salad should be.  Yet sometimes you may want all of that in a salad but need a tad more substance.  This is when pasta takes its cue and comes to the rescue. (In my opinion, pasta answers any of my rescue calls. It's my lifesaver. Literally and figuratively!)  
This Orzo Pasta Salad with a nod to Greece, is an oldie but goodie.  As with some of my archive recipes, I made them a lot in the past but then just moved on.  Or so I thought.  Come to find out that both my sisters, Alyssa and Jill, have continued to make this particular recipe throughout the years.   Which gives me smiles.  What gives them smiles is when I have to call them so THEY can remind me how I originally told them to make it.  Who cares how we get our smiles, as long as we are smiling.

First, allow me to enumerate on the many great aspects of this dish.  

• First, it's easy, and that is a huge plus. Good food doesn't have to be complicated or a royal pain in the...
• Second, since it uses orzo, the pasta component isn't too heavy yet it satisfies superbly.  How perfectly is that!
• Third, it contains crunchy vegetables. This is two fold good because we all need our veggies and they provide another textural element.
• Fourth, it packs a ton of flavor.  

Geez, I could keep on keeping on, but do I really need to?   Trust me, it's good.  So let's get down to brass tacks and assemble this one up.  I say ala Greek because the ingredients are similar to a Greek Salad just no lettuce but instead a tooth bite of orzo.  

Ingredients

(Yields approx. 5 cups)

1 lb. box Orzo, cooked
1 c English cucumber, seeds removed, small dice
1/3-2/3 c Calamata olives, chopped
1.5 - 2 c red, orange, yellow pepper, small dice
1/4 c scallions, sliced
1/3 heaping c red onion, small dice
2/3 c fresh basil, chiffonade
2/3 - 3/4 c Feta cheese, crumbled

The line up

Alright, let me continue with the plusses on this salad. You can prep everything the day before if you wanted to. Just place the chopped vegetables in an airtight container.  You could even cook the orzo if you wanted to. Just add some oil to keep it from sticking together.  Heck, you can make the salad a day ahead of time. Just add the feta before serving.  I told you I could go on and on about the pros to this salad.  

Instructions

Cook the orzo according to the package.  I like mine, as with all my pastas, al dente.  While the orzo is cooking chop the vegetables and olives as suggested above.   Let the orzo cool a bit, then toss it together with vegetables and olives. 

Orzo, the perfect little pasta.  This time it's starring in a salad.  But try it in soups. Che buono!

When cutting up vegetables, I usually like to slice them up in different sizes to create varying textures and shapes. However, with this salad I would recommend cutting everything in relatively the same size.  It creates an balanced salad, a balanced bite as well as makes it easy to eat. 

This time the veggies are conforming to one size, but they don't mind.  

Once you have everything cut, combine with the orzo.  Then move onto mixing up the dressing.

Vibrant, fresh colors of summer.

Whisk up or mix up in a jar, and dress the salad up.

Dressing

2/3 c Olive oil
1/4 c Red Wine Vinegar
1 t dried oregano
2 heaping t salt
1/2 t crushed black pepper
2 t fresh lemon juice
Zest of lemon, optional

Whisk together and pour over the salad.  I do like to add the dressing when the orzo is slightly warm.  The pasta tends to absorb even more of the flavor.  Once combined, add most of feta cheese and chopped basil leaves.

Leave some so you can adorn the top of the salad with more feta and basil, and serve.  This salad is best at room temp.  But I have eaten it right out of the refrigerator. (Actually, standing in the refrig, spoon in hand and gobbling it right out of the container.)

Versatile and vibrant little summer pasta salad that goes with everything.  It's great for a midweek meal using any leftovers for lunch the next day. (That is if you have any leftovers).  Add a base of mixed greens and pile some pasta salad on top. And of course,  this dandy of a dish is simply divine for a summer BBQ crowd.  I even brought a batch into the staff at Despaña and it got all smiles all around.  Like I said, pasta to the rescue.

Printable Recipe Version

Tortilla - Tradtional Spanish Style

Oh so many years ago, I had the awesome experience of living in Spain.  Madrid, to be specific. And I loved every minute of it. Including the moment I arrived and ordered a Tortilla Tradicional.  

Tortilla, in Spain, is quite a different thing than that of Latin American countries.  In contrast to the flour or corn flat bread,  the Spanish tortilla is made with eggs, potatoes and onions, and is considered more of a cake or torta. Tortilla being the diminutive form, means little cake.  Hence this egg/potato combo is less omelette and more cake.  In Spain, it is simply known as Tortilla, but to distinguish it from a French omelette or from the South American flatbread, it is often called tortilla de patatas or tortilla española.

No matter what you call it, this 'cake' is a delight to eat either as a snack, which is how the Spaniards usually eat it, or for breakfast/brunch.  Heck, why not a slice for dinner with a vegetable or salad on the side.  (A true Spaniard would be appalled at that suggestion.  But I am here in the U.S., and we need our greens!)

I will admit that making this was new to me. Years ago I tried my hand at making a tortilla but it didn't quite turn out to the thick, dense omelette it should be. A few reasons for my failure as a true Spaniard.  I didn't have an equal amount of eggs to potatoes which is what creates both the thickness and density. Plus I didn't poach the potatoes first. I cooked it altogether in a frittata style.  Working at Despaña has taught me a ton, including how to make a proper Spanish Tortilla.  After asking Chef Jaume Guerra, and watching the cooks make countless tortillas, one after another, each looking exactly the same, I felt ready to attempt it again. Please, do not get me wrong, I'm still not an expert.  Mine did not look as stunningly perfect as theirs but I have more confidence that I have the right technique now.  With that, an ever-good student knows how important it is to teach after she has been schooled. So here is the proper way to make this famous, delicious, versatile Tortilla.  Best part, It requires very few ingredients.

Ingredients

 

6 eggs, beaten
6 potatoes, thinly sliced
1/2 yellow onion, thinly sliced
Oil, salt

 

 

Instructions

Slice the potatoes and onion thinly.  I use a mandolin.  You can use the single cutter side of a box grater, or simply cut thinly with a knife.  In a sauté pan add at least 2/3 cup of oil and slowly heat, and add the potatoes and onions. Beat the eggs and set aside.

Ready, set, poach.

Yes, it's a ton of oil.  but not all of it is absorbed so don't freak out.

The key in cooking the potatoes is to poach them in the oil not fry.  So low and slow is the goal.  Let them cook in a gentle manner until the potatoes break apart. Then drain them, reserving the oil.  (Since the oil was not heated to the boil point you can reserve it and use it to cook at a later time.)  

Slowly poaching away to a soft tenderness.

Let the potatoes cool slightly. You don't want to add them to eggs when they are too hot, but you do want them to be warm so that when you mix them with the eggs it creates almost a custard.  

Drain the potatoes, and reserve the oil.  It can be used again.

Mix with eggs while still warm, but NOT hot.

Put some of the oil back in the pan and add your egg/potato mixture.  Cook over low heat slowly. Let the mixture set a bit and then using a spatula start to form sides and keep the omelette moving.  Allow this to cook 3/4 of the way. Then once it is set with rounded edges, slide it out of the pan onto a plate and then place the pan on top of the plate and flip it over back into the pan to let that side cook.  

You can see that it's potatoes being held together lovingly by eggs.

Slide it onto a plate.

Then place the pan on top and flip it over.

Despaña makes a variety of tortillas.  Some have chorizo, others have cheese, or zucchini.  The traditional is made of just the ingredients listed above but you can add whatever floats your Spanish Armada.  With Mother's Day approaching, this could be a nice way to start the day and treat your 'reina' - aka Queen.

I made this for dish when my niece, Lauren who studied in Barcelona, came for a visit. She loved living in Spain too, and has a passion for Spanish food and culture.  So I thought it only fitting to make this classic tapas treat for her.  

It was the perfect offering for a late Saturday lunch along with a charcuterie and cheese platter. Slice the tortilla up by cutting a pie wedge, serve with a glass of red wine and some crusty bread.  Can you say OLE! Sure can. And now you, too, know how to make a proper Traditional Spanish Tortilla. Viva España!

Printable Recipe Version

Lunch with a Friend - Casual with Style

My dear friend, Donna, and I had been trying to make plans to get together for months. We had set a date to meet in the city for lunch, but alas those plans got axed.  Once we switched the day, it meant she was able to come up to my house for a 'ladies lunch'.  Does that make us sound old?  If so, then forget it.  We were just eating together.

It had been a while since we had last seen each other, so the idea was to enjoy each other's company and not have cooking occupy my time. The plan to keep it easy peasy was to create a menu where the majority of items could all be roasted in the oven and the rest could be made ahead of time.  Leaving me hands free for when she arrived.  I like starch (pasta, potatoes, rice not the kind used for ironing), and wanted to include that too. My immediate thought was polenta. However, after surveying the menu, a last minute swap out for rice felt like it paired better with the rest of the offerings, which also included a salad.  When it came to dessert, this needed to be super simple because I didn't have the time to bake.  Add to that, I wanted something that I could enjoy too. A traditionally baked item uses flour and eggs, well, no good for me. 

Sure sandwiches would have been even easier. Sure we could have eaten at the kitchen table.  But a little extra detail is much nicer. And so...

How hard is it to keep it casual but amp it a bit to feel special?  Simply throw down a runner the opposite way to create an more intimate area on a large table, add some placemats. Toss cloth napkins on the plate and put glasses on the table.  That always ups the ante, and really it doesn't take more effort than that.

So when you want to keep it chill yet with touch of style for no fuss lunch, here's a menu that can be pulled off without a hitch. The best part of this for me was that since it was pouring out and despise schlepping in the rain, I already had everything in the house, and didn't even need to shop!!  

Prep everything in their pans, season right before putting in the oven and have a glass of wine.

If you need some recipes guides for the below menu, the highlighted items link to previous blog posts that feature each one. Also at the very bottom, you will find printable recipe versions.  If you have any questions on how to pull this menu off, write a comment below or email me

Lunch Menu

• Roasted Salmon

• Roasted Broccoli, Red Onions & Fennel

• Paella Rice Risotto style with caramelized red, yellow onion and scallions (see below)

• Citrus Salad

• Fresh Fruit "Bark" (see below)

Simply roasted salmon nestled up against beautiful roasted vegetables all on one plate.

Paella rice risotto style with 3 kinds of onions (red, yellow and scallions)

For the Paella Rice Risotto style, first sauté a mixture of red, yellow onion and scallion until caramelized.  Set aside. In a medium sized pot, simply sauté some more onions in oil, salt and pepper then add the rice to toast it. Then add either hot water or hot stock (chicken or vegetable) a few ladles at a time until the rice absorbs the liquid. Continue until the rice is tender then stir in the sautéd onion mixture. 

Another option, you can check out my Garlic Rice recipe.

You know this salad. This is the Citrus Salad Bowl, but in one big bowl not individually plated. This way we could go back for seconds.

The skinny on how the dessert portion was pulled together with just a few ingredients: Open the fridge. Check out what you have and use your imagination.  I found strawberries and blueberries, and tucked in the back a tiny bit of left over chocolate ganache* (previously used for some profiteroles I had made).  And just like that I had a dessert.  Fresh Fruit Bark.

* Ganache is chocolate melted down by adding warmed cream to create a glaze .  When I originally made mine I used much less cream since I wanted a thicker consistency for the profiteroles.  If I had a traditional ganache, it would have never worked for this dessert.  

Spread the chocolate onto parchment paper.

Instructions

I melted down the chocolate, spread it over parchment and jammed, I mean lovingly placed, the fruit into the chocolate. For texture, I sprinkled some crushed Marcona Almonds and popped it in the fridge to set and chill until time to serve. 

Arrange the fruit in a way that is appetizing to you.

Since this was made with a semi ganache, it had a softer consistency than traditional bark.  That didn't bother either one of us, and the fresh fruit route was the perfect choice since Donna prefers fresh versus dried fruit. Phew, good call on my part.  This literally was the truest form of 'something from nothing', pulling a dessert out of the hat from whatever I had handy.  We both agreed it was quite delicious.  Bigger bonus, it gave her a new way to use up all the gorgeous summer fruit she gets at her country house.  

Starting with the lovely Shinn Estates Rosé that Donna brought, we had a relaxing time, ate well, caught up on each other's lives and travels, enjoyed a surprise yummy dessert, and of course, finished the entire bottle of wine. It ended as a perfect Lunch with a Friend.  

Sprinkle chopped Marcona Almonds all over the top.

Salmon/Vegetable Printable Recipe
Paella Rice Risotto Style Printable Recipe
Garlic Rice Printable Recipe
Citrus Salad Bowl Printable Recipe
Fresh Fruit "Bark Printable Recipe