Two Words ...

 

 

 

I found a new blog to drool over, folks! A Full Measure of Happiness is a pretty cool place and Lauren Zietsman has wonderful taste  ... she loves everything that I do! Wink, wink! The other day,she posted a spicy coconut curry squash soup that looked fantastic. I knew I had to make it, as I am jumping up and down for soups these days. Originally, I was going to make Lauren's soup with a cracker recipe, but when I saw just how thick and spicy and lovely it is, I knew I had to make flatbreads topped with sage and rosemary ... it really IS a good thing when one follows gut feelings and they turn out to be spot on ...

 

Another gut feeling? When I looked at that soup in the pot, I knew I had to play with all the oranges and golds that this time of the summer gives us  .... back to Two Words.  

 

 

 

Summer Oranges

 

 

 

 

 

 

Butternut Ripening
 

 

 

 

 

Orange Feast I

 

 

 

 

 

Orange Feasters

 

 

 

 

 

 

 

  

Butternut Roasting

 

 

 

 

 

 

Orange Feast II 

 

 

 

 

 

Golden Dipper


Herbed        Flatbreads 

 

Oven: 450º F – bake for 7 or 8 minutes

 

Ingredients:

 

1 envelope of active dry yeast

1 cup warm water (between 100º and 105º F)

2½ c. unbleached flour
½ c. semolina flour

2 tsp. sugar

1 tsp. salt

¼ c. olive oil

kosher salt

extra olive oil for rubbing the bowl and dough ball

herbs and toppings

 

Making the Dough:

 

1. Proof the yeast by adding it to the warm water, stirring it to dissolve, and leaving it for ten minutesto foam up.

 

2. Meanwhile, whisk the dry ingredients together in a mixing bowl.

 

3. Add the yeast mixture and olive oil to the dry ingredients all at once. Stir to combine and whenthere is a rime of flour and olive oil around the edge of the bowl, scrape the dough out onto a coolsurface and begin to knead the rest of the flour into the dough.

 

4. Scrape all the flour and olive oil rime out onto the dough ball and continue to knead for about 3minutes, until the dough doesn’t stick to your hands, becomes elastic and the semolina ‘graininess’is incorporated throughout the dough.

 

5. Clean out the bread bowl, rub it with olive oil, toss the dough ball in and turn it to cover it witholive oil, cover the bowl with a clean towel.

 

6. Place the bowl someplace warm (around 85º or 90º F), spritz the towel with water to providehumidity and leave the dough to rise for about one hour.

 

7. Divide the dough into four equal lumps, roll out or shape with your hands into rounds that are 1/8-inch thick. Brush with olive oil and sprinkle with kosher salt and any herbs you wish.

 

8. Bake in a very hot oven – I pre-heated a pizza pan and placed the dough right onto the hot pan.This ensures a crispy crust.

 

9. Bake for 7 minutes until the flatbreads are lightly browned and crisped at the edges.

 

Toppings: Remember to brush with olive oil first. This helps the toppings to stay in place. Some topping suggestions:sun-dried tomato strips, caramelized onion strips, Asagio cheese, Parmesan cheese, rosemary, oregano,roasted garlic slather, roasted red pepper strips.