Salad

Homemade Croutons and/or Garlic Bread

So I have an unfortunate habit of buying baguettes and not eating all of them fast enough before they get stale and un-chewable. Fresh bread is worth it. No regrets – and here’s why:

Garlic Bread – perfect for a loaf that a little stale and crunchy – the oils soften it up for normal chewing and tastiness

Mix freshly minced garlic (2-4 cloves) in olive oil and/or melted butter with italian seasoningĀ (rosemary, basil, oregano, onion powder, etc) and red pepper flakes, and shredded parmesan cheese. The mixture should be clumpy more than runny but the proportions are extremely flexible. Slice the baguette either hasselback (across the length every half inch) or lengthwise, then place on a sheet of foil big enough to wrap the entire loaf. Stuff the open edges with the garlicky cheesy oil mixture – its ok if it gets all over the bread thats why the foil! Wrap all of the loaf and throw in the oven for 10 min or as long as your meal is cooking at roughly 350 but basically any temperature is fine. The longer it bakes the better but it also will basically never burn just get more melty (we left it in at a friendgiving for almost an hour as it got hidden behind a casserole – no problem). Watch for steam when opening the foil – slice and enjoy!

Croutons – if you don’t feel like garlic bread or the bread is too far gone

Based on this recipe

Cut up the bread into bite-sized chunks, marinate in olive oil and italian seasonings and garlic – she calls for longer than I’ve really let it marinate – I usually just toss it in a tupperware with a lid and let it sit until the oven preheats. Bake at 350 for 10-15 minutes – they do get a bit crispier after you take them out FYI. Toss into a salad or keep for up to a week? That’s the longest mine have lasted – a good incentive to make a salad.

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Grilling for Myself + Arugula Lovin

I love grilling. Thank my dad. And my new grill. And Weber chimney. Seriously. You’ll have perfect grilling coals in 5 minutes. Magic.

So in my search of something to cook for dinner (read: Google and Pinterest search for asiago recipes. uninspired. PinterestĀ search for arugula. success.)

http://www.kalynskitchen.com/2011/11/recipe-for-kalyns-favorite-baby-arugula.html

Then I saw an asiago flatbread recipe. Which made me think why turn on my crazy hot oven in my crazy hot apartment (no AC up here in the North) when I could grill outside! And if I’m going to grill a flatbread why not grill some flatbread pizzas?

This is my go-to pizza recipe:

http://www.thekitchn.com/recipe-homemade-thin-crust-pizza-recipes-from-the-kitchn-45499

I’ve got it memorized. 4 ingredients. Takes under 10 minutes. Why people buy pizza dough confuses me.

Flatbread = pizza but the crust is cooked through first then topped. I added italian seasoning to my dough recipe for these also.

Grilled flatbread = thin rolled out dough (1/4″) grilled on both sides for 3-4 minutes or until bubbles appear.

Toppings for flatbreadĀ one: olive oil then shredded mozzarella (thin layer) then arugula (it wilts in the grill so pile it high) then freshly grated romano and parmesan and black pepper, and a drizzle of balsamic.

Grilling: indirect heat with the lid closed till the cheese is melty (depends on your grill mine took around 8 minutes by I rotated it twice to not burn the bottom of the flatbread)

Topping for flatbread two: olive oil + mozz + pepperoni. why mess with the classics. oh and a little garlic powder over the top. Same grilling as the previous minus some time since it had less toppings.

End result: be less impatient and burn less things. Also don’t make the salad while things are actually on the grill. My bottoms got a liiiiittle crispy. But still delicious. Oh and all cooking goes better with light-up stolen-from-Paris champagne glasses. Filled with champagne. FYI.

flatbreads