Tag Archives: bread

Cheesy Zucchini and Red Onion Flatbread from Bon Appètit

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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 🙂

Ingredients:

  • 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

Directions:

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.

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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!

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Crazy Cornbread

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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:

The base:

  • 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 😉 )

  • Gruyère
  • Cheddar
  • Pepper jack
  • Mozzarella
  • Fontina
  • Parmesan
  • Goat
  • Havarti
  • Swiss
  • Gouda

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

Assembly:

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!

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The dry ingredients, the mix before mixing in the mix ins, and the prepared pan

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the finished product!