I love cheese. So much. Brie, cheddar, ricotta, parmesan…the only cheese I don’t really love is bleu or gorgonzola. I mean, they’re alright. But anyways.
I also love bread. Carbs. Can’t get enough of em. Which is saddening, since I never have bread/pasta.
But tonight, I had both. IN ONE FOOD. It was glorious. So I shall share my discovery with you and you will bask in the glory of this cheesy bread.
I found this recipe on yummly.com, which found it on epicurious, which found it in Bon Appètit’s August 2006 edition. I did a couple of modifications 🙂
- Nonstick vegetable oil spray
- 1 10-ounce tube refrigerated pizza dough
- 3/4 cup garlic-and-herb cheese spread (such as Alouette), divided
- 3/4 cup finely grated Parmesan cheese, divided
- 3 tablespoons chopped fresh Italian parsley, divided
- 1 small red onion, about 1/4 cup finely chopped
- 1 7- to 8-inch-long zucchini (yellow or green), chopped up pretty finely.
- Olive oil
Preheat oven to 400 F. Line baking sheet with parchment paper; butter the paper. Unroll dough onto parchment. Or if its just a hunk of dough, stretch it out so it’s an 8×8′ squareish shape. Spread half of herb cheese over 1 long half of dough, leaving 1/2-inch plain border. Sprinkle with half of Parmesan and 2 tablespoons parsley. Using parchment as aid, fold plain half of dough over filled half , but don’t seal the edges. Spread remaining herb cheese over top; sprinkle with remaining Parmesan. Sprinkle the veggies over the top of the bread; in lines or layers or however you please. The original recipe calls for the veggies to be sliced up in circles, but I think it’s way easier and quicker to just chop it all up and throw it on. Presentation is nice, but this is just as pretty. Sprinkle vegetables with oil; sprinkle with salt and pepper. Bake bread until puffed and deep brown at edges, about 24 minutes. Sprinkle with 1 tablespoon parsley.
Here’s the original recipe from Epicurious! http://www.epicurious.com/recipes/food/views/Cheesy-Zucchini-and-Red-Onion-Flatbread-235578#ixzz2jXua1Ang
Hope you enjoy this as much as I did!
I know, I know, there is nothing crazy about cornbread. Until you look at Food Network Magazine’s recipe and realize that there are endless possibilities with this very versatile side-dish. Why? There are so many things you can put in it! Veggies, nuts, corn itself, fruit, cheese, spices, it’s endless! And it makes for a wonderful bread, tailored to your liking. Food Network: GENIUS. I can’t even begin to describe their superiority in everything food related. I mean obviously. But still the fact that they came up with this recipe so that you can make a cornbread that you will fall in love with is just so smart. So. Without further ado:
- 1 1/2 cups yellow cornmeal
- 1/4 cup flour
- 2 tbs white sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 egg
- 1 cup milk
- 1 cup sour cream or Greek yogurt
- 2 tbs melted butter
Possible mix ins: 1/2 cup each. Pick 3.
- Chopped scallions
- Grated Carrots
- Chopped tomato
- Grated Zucchini
- Roasted/Pickled peppers, drained and chopped
- Broccoli florets, chopped and blanched
- Chopped and sautèed onions
- Corn Kernals
- Chopped and sautèed kale
- Chopped bell pepper
- Dried fruit, chopped if large
- Canned hominy, drained
- Cooked and crumbled bacon or pancetta
- Cooked and crumbled sausage
- Chopped unsalted nuts
CHEEEEEEEEEESE: 1/2 cup grated or crumbled (3/4 if you’re daring as I 😉 )
- Pepper jack
Possible seasonings if your heart so desires: (stir in one)
- 1/4 cup chopped fresh basil, parsley, chives, cilantro, or some sort of combo
- 1 tsp chopped fresh thyme, sage, or rosemary
- 1 minced chipotle chili in adobo sauce
- 1 minced jalapeño
Preheat oven to 400 F. Coat 9 inch square baking dish or a 9 inch in diameter cast iron skillet with cooking spray. Whisk cornmeal, flour, sugar, baking powder, baking soda, and salt in a large bowl. In a separate bowl, whisk egg, milk, sour cream or Greek yogurt, and melted butter. Whisk into the dry ingredients until combined. Fold in the prepared mix-ins, cheese, and optional seasonings. Bake for 20-30 minutes, or until the cornbread springs back when pressed in the center. The edges should be slightly brown. Let cool for 15 minutes in the dish, then flip, slice, and serve!
The dry ingredients, the mix before mixing in the mix ins, and the prepared pan
the finished product!