Check out our current e-mail newsletter! Don't miss the February/March 2010 issue, it's coming soon! Subscribe now.

I was told a while ago: ‘Every dish tells a story.‘  At the same time, food is meant to be savored with every bite. Since leaving the FoodBuzz event last week, I have had more desire to achieve more than I had since starting this blog.  Joy’s been an incredible inspiration for my cooking and I hope that this is a trend that continues.

Upon my return to the office, there was a flier posted next to the time clock, “Holiday Potluck!’ So I figure, Cool! I’ll make something simple, easy, and enjoyable. My first thought was a simple garlic mashed potato dish. A few days after that posting, the HR manager asked me what I was making for the potluck because she knew about our little journal from previous discussions.

“I’m going to keep it simple, garlic mashed, I think.”

“What? Don’t be boring! I’ve seen the stuff you guys make! Give us something more gourmet!”

A challenge, huh? I was game. So a few more nights passed, then it hit me. Of all the things of a Thanksgiving meal, there is not much that is not considered ‘comfort food’. Then I started thinking about the various comfort foods of a meal that could not only serve 30 people, but have the flavor and memories that follow with each taste.

I would stick with the potato idea. I browsed various sites for perfect dishes but nothing was out of the ordinary.  Then it hit me. Crème fraîche Loaded Whipped Mashed Potatoes! Yeah, try saying that to your guests at your next dinner party when you make this dish.

So, I decided I would not have a toungue twister and simplify it to “Gourmet Loaded Potatoes“. It is a relatively simple dish, but its attention is needed. If you stick with it, you’ll have an incredibly tasty, rich, and flavorful new spin on the potato.

I took this challenge head-on and I am proud of the results. I got rave reviews at the pot luck and I look forward to serving this dish again soon.

-Daniel

Gourmet Loaded Potatoes

Ingredients [Serves about 30, as a side dish]

• 10 lbs of Russet potatoes, peeled and quartered
• 1/2 lb of thinly sliced pancetta
• 1 ½ cup of heavy cream, with extra just in case
• 1 7.5 oz package of crème fraîche
• 1 3-ounce package of cream cheese
• 6 tablespoons of butter (1 1/2 sticks)
• 1 cup shredded extra sharp cheddar cheese
• 1/4 cup diced fresh chives
• 1 tablespoon ground white pepper
• 1/2 tablespoon salt (seasoned salt preferred)

Equipment

• Large bowl or strainer for holding the cooked potatoes
• Electric mixer

Preparation

1. Prepare the potatoes by submerging them in cold water in a large pot on medium-high heat. Add salt to the water and bring the pot to a boil uncovered. When you get to a rolling boil, reduce heat to simmer and cook for 10 minutes, covered. At the end of the 10 minutes, try piercing a potato with a fork. If it goes straight through, it’s done. If not, cook another 4-5 minutes and check again.

2. While the potatoes are cooking, heat oil in a pan in medium heat and cook the pancetta. You’re looking for a total crisp, nothing undercooked or limp. This cooking time will change depending on your pan, heat, and if you used any oil to help cook. Remove from the heat and pat dry any excess oil or grease with a paper towel.

3. Drain the potatoes from the pot completely and set them aside. Put the pot back onto the stove.

4. Add ingredients into the pot in this order: butter, crème fraîche, cream cheese, heavy cream. Grab the cooked pancetta and crumble it as much as possible. Then add the potatoes back into the pot. By the time the potatoes get into the pot, the butter should be completely melted and the cream cheese should as well.

5. Add the pepper, chives, cheddar, and the remaining salt.

6. Blend all ingredients together with a hand mixer starting with the lowest speed and progressively working to medium, about 5 minutes. When everything is well mixed, check the consistency. If it’s not whipped and/or enough, add 1/3 cup of heavy cream and continue mixing for another minute. Serve warm and enjoy!

I have had several requests from friends to make cream puffs but kept putting it off (for almost a year!). I procrastinated until I found one more reason to: being featured on the Julie & Julia movie website, quite a compliment to foodies like us. I thought that made perfect sense. Waiting is a good thing, I tell myself…

It physically hurt me to take photos and wait patiently before devouring these.

…until I realized that I have been without cream puffs in my life for such a long time, and it all went downhill from there. Sensible eating begone as I questioned why I kept popping one puff after another into my mouth, and at the same time not really thinking about it. Don’t you have those moments? I can’t even tell you how many I’ve eaten, because I don’t know. A few friends were lucky enough to sample these, and God bless them for saving me from making a complete a Puff-woMan of myself (get it, Pac-Man?).

The cream filling I made is almost like Bavarian Cream. I can make an excuse that this is "healthier" than deep-fried donuts. A tiny bit? Right?

My history with cream puffs go all the way to when I was a very young child of six or seven. My mother (’Mama’), once an avid baker, had three specialties: brownies with sticky and nutty tops, fruit tarts and cream puffs. [For all these, she used recipes by Nora Daza, quite possibly the Julia Child of the Philippines.] My mom even got orders for her baked goodies at school. I have vivid memories of our dining room looking like an assembly line of baked goods. Like pets waiting for their treats, us siblings hounded the table for the bowl and spatula leftovers of brownie batter, custard for the tart and the cream for the puffs. I was Mama’s Little Helper: from pressing the tart dough onto the metal molds to evenly placing the fruit pieces on the tarts’ custard, but when it comes to the cream puffs it’s an All-Mom Turf. Nobody messes with my mom’s cream puffs. On weeknights when she baked them for the school, I would finish off my homework early so I watch her as she carefully shaped each little mound of paste with her orange mechanical pastry bag (like this one). The craft fascinated me. The next morning she would be dressed up for work early and already filling the baked puffs (that’s already been glazed with caramel) with cream by the time we woke up to shower and get into our uniforms. Then she would drive us to school and I would be at the backseat with the big responsibility of keeping the army of brownies, tarts, or puffs nested in paper cups on pans from sliding off during the drive. Sometimes I would be allowed to eat one. I can still remember everything like it was yesterday. Come to think of it, a lot of my childhood memories include food.

You’d think that I had been baking since I was young all the way to Gourmeted.com. I didn’t. I’m a late-blooming cook/baker, like Julia, and had no interest whatsoever in anything that has do with the kitchen until my late twenties (I’m turning 31 next week). I have always enjoyed eating, though. :-)

As an homage to my two worlds of the East and West, I made cream puffs ala Julia & Nora. Also, as an homage to my mother, Mother of Cream Puffs (hehe) – it’s my mom’s birthday today!

Happy birthday Mama!

Now onto the recipes…

Julia, in Mastering the Art of French Cooking, described choux pastry/paste or pâte à choux [pronounced paht ah SHOO, literally translates to "cabbage paste" as when made to the original method it resembles the vegetable] as a very, very thick white sauce into which eggs are beaten, which make the paste swell when cooked. It can be used for hors d’oeuvres when mixed with cheese, or for desserts as cream puffs when sweetened with sugar.

L-R: Cream Puff, Cream Puff with Blueberries (aka Blueberry Monster), Chocolate Dipped Cream Puff

Julia Child’s Pâte à Choux
Adapted from the book, Mastering the Art of French Cooking, Vol 1 by Julia Child, Louisette Berthole, and Simone Beck

Ingredients (makes 36-40 small puffs)

• 100 grams unbleached all purpose flour, sifted
• 1 cup water
• 5 large eggs, divided (1 beaten in a small bowl, for egg wash)
• 3  oz or 6 tbsps butter, cut into pieces; plus extra for greasing the baking sheets
• 1 tsp salt
• pinch of nutmeg
• Extra butter to grease the baking sheets and 1 egg, beaten,

[Note: Julia suggested adding 1 tsp of sugar and reducing the salt to a pinch for dessert puffs. I opted to use salt as above to contrast with the sweetness of the cream filling.]

Preparation:

1. Boil water, butter and seasonings in a 1.5-quart heavy bottomed saucepan.

2. Remove from the heat and quickly mix the flour in one go. Stir vigorously and blend thoroughly. Continue to stir over med-high heat for 1 to 2 minutes, until the mixture separates from the sides of the pan forming one mass, and it begins to film the bottom of the pan. Remove from heat.

3. Create a well in the middle of the paste and break an egg into it. Stir for a few seconds until the egg is incorporated and continue to add the rest of the eggs in the same manner. The third and fourth eggs will be absorbed more slowly. Mix until smooth.

4. Preheat oven to 425°F with one rack placed on the upper third of the oven and another in the lower third. Prepare two baking sheets by rubbing butter on the baking surface.

5. To create small puffs: You can drop the paste on the baking sheet with a spoon or pipe with pastry bag (with 1/2-inch round tube opening) into mound about an inch in diameter and half an inch high, 2 inches apart. Dip a pastry brush into the egg wash and lightly tap each mound with the side of the brush. Avoid dripping down the puff and the sheet, because that prevents the puff from rising.

6. Place the sheets in the preheated oven, one on each rack, and bake for about 20 minutes, or until they puffs have doubled in size, become gold brown, and are firm and crusty to the touch. Take them out of the oven. Using a sharp knife, pierce the side of each puff to prevent the crusty outside from getting soggy. Return the baking sheets to the now turned off oven, with the door ajar, and leave for 10 minutes. Continue to cool the puffs on a cooling rack.

Freezing unfilled puffs: Wait for the puffs to completely cool before freezing. Just place in ziploc bags. Warm it up in a 425°F oven for 3 to 4 minutes to thaw and crisp before serving. When using a toaster oven for a few pieces, 400°F for a minute or two does the job as well.

Cream Filling
Adapted from Let’s Cook with Nora by Nora Daza

• 1/3 cup sugar (you can increase to 1/2 cup if you like it really sweet)
• 1/3 cups all purpose flour, sifted
• 1/2 tsp salt
• 2 cups milk
• 2 eggs yolks from large eggs, placed in a bowl
• 1 tsp vanilla

1. Combine flour, salt and sugar in a sauce pan. Blend in milk and stir until most of the lumps have dissolved. Using a whisk helps.

2. Cook in medium heat, stirring until it boils. Boil for 10 minutes then remove from heat.

3. In a separate bowl, stir half the heated mixture into the egg yolks. Mix well before adding back to the saucepan. Stir until well blended.

4. Cook on low heat for 10 minutes or until the mixture coats teh back of a spoon.

5. Cook the mixture and add vanilla.

To fill the puff shells: You can slice the puffs horizontally in half and spoon the cream into each, or you can use a pastry bag to puncture and fill each shell.

Dust with confectioner’s sugar, dip in chocolate, add fruits if you like. It’s all up to you!

For those of you who have been put off by the thought of making cream puffs because they are hard to make, don’t be! They’re not. They’re very easy to make, just take it one instruction at a time. Hands-on time for the puffs was probably 15 minutes or 20 minutes tops. You’ll be a pro in no time. :) Enjoy the recipes. Please let me know if you try them.

I rarely make lists as posts, so consider this a treat.I didn’t even make one for Canada Day! Shame shame. Anyway, if you’re still looking for ideas for the weekend, here are some easy peasy suggestions, ye American neighbors.

• Summer Strawberry Fro-Yo or Honey Peach Fro-Yo will beat the heat, the ice cream craving and that stupid weight-loss diet. Eat with little guilt. Savor it.
• Baked Garlic Rhubarb Wings features the season’s rhubarb. Plus it’s baked! I have no doubt this will be a surprise hit at your party.
• If you do not care about having greasy, fatty wings (didn’t I just make it the most appetizing thing in the world?!), say hello to our Homestyle Buffalo Wild Wings. Yes, that B-W-W. I guarantee it’s that good.
• For something that looks a little fancier — and still healthy — try the Tuna-Stuffed Portobello Mushrooms.
• What about some Baked Potato Beet Salad?
• For a good dip for your chips or crispy breads, make this Spinach and Artichoke Dip. I can still remember how good it was. Mmm.

Here are recipes for dessert (or snack) that require a little more work, but you will get a lot of love from the people who will enjoy it:

• Bailey’s Cafe Mocha Cheesecake
• Caramel Cinnamon Rolls with Cream Cheese Glaze

Or if you want to bake something that’s easy and still be good, try these Eggless Chocolate Cupcakes or Honey-Cheese Corn Muffins.

Yes, it’s true, when you come to my party you won’t see the usual fares. :p

Happy Independence Day weekend, friends!

Could it be that my brain is now part-rhubarb? I wouldn’t doubt it really. I have to admit that although I’ve made many dishes with rhubarb by now, they are all savory. I can’t help it if that sour stalk is so good.

Had I been more prepared, I really would have loved to make the filling with pork and shrimp, but I wasn’t. In fact, I was late for the Daring Cooks’ Challenge deadline last Sunday. After all the talk about it online, I built up a gargantuan craving for it, hence, this:

I’ve made potstickers before but failed miserably with the pleating. Now…thanks to Jen’s recipe with detailed photos, they now closely resemble the real thing! I love it! I couldn’t help but admire my handiwork. Haha.

I did follow our challenge’s dough recipe proportions and the rest are all mine. It was very, very good. If you don’t have rhubarb, just add a little more meat and 1 tbsp lemon juice.

I’ll post a more organized recipe tomorrow, including the PDF download. I just wanted to share this quickly for those of you who have been waiting for it since I posted a mobile photo. :-)

Potsticker Wrappers

Ingredients:

• 250 g all purpose flour (I used unbleached)
• 113 g warm water

Preparation (How I made it)

1. In a medium bowl, place the flour and add half of the water. Stir with a spoon. Continue to add the remaining water little by little, probably by teaspoons.
2. Continue to mix into a cohesive ball by hand. Place on your clean counter that’s been sprinkled with flour to prevent sticking, and knead for 10 minutes.
3. Place back inside the bowl and cover with a damp cloth for 15 minutes.
4. After 15 minutes, shape dough into a shallow dome and cut into 1 1/2-inch thick slices. Leave one slice on the counter and place the others back into the bowl and cover with the damp towel. Slice the strip into 3/4 inch pieces and shape and flatten down with your palm into small discs. Place each disk on the counter and flatten further with your rolling pin. Continue with the rest of the dough. Be careful about putting the dough on top of each other. I made the time-consuming mistake of not putting enough flour between wrappers and my hard work went back to square one of being one big dough.

Filling the wrappers

1. Put a wrapper on the palm of your hand and drop a tablespoon of filling at the center. Fold the wrapper in half and press firmly to attach the top-center portion.
2. From the center, start pleating the single side of the wrapper (not both) but scrunching farther side on top of the previous pleat. Continue until you almost reach the end and you get a small teardrop-shaped hole. Simply tuck in the bottom of the ‘teardrop’ into the pointed top end of the teardrop. Each dumpling will look like the semi-circular women’s purses.

Beef Rhubarb Filling

• 200 g ground beef (or other meat/s of your choice)
• 1/3 cup yellow onion, chopped
• 1/3 cup rhubarb, chopped
• 1/3 cup button mushrooms, chopped (sauted in med heat for 2 mins to let the juices out
• 1/3 cup celery, chopped
• 1/3 cup carrot, chopped
• 1 tbsp soy sauce
• 1/4 tsp fresh ground pepper
• 4 stalks of green onion, chopped

Preparation

In a small saucepan, saute onion, rhubarb and celery for 3 minutes in medium-high heat. Set aside and let it cool before mixing with all the other ingredients.

Pan-Frying

On a frying pan with vegetable oil in high heat, cook the dumplings until the bottoms are golden brown in color. Add 1/2 cup water and cover. Let it cook until the water is almost gone. Remove the lid and let it cook for another 2 minutes.

Optional Dip: You can mix soy sauce, white vinegar with a smashed garlic. Very simple.

By BRT Salad I mean: Beet-Rhubarb-Tuna Salad. Yes, you read that right.

[Note: Much thanks to Emily, who not only believed this seemingly-ghastly combo, but also reminded me to post about it! :)]

Before you think I’m completely off my rocker (well, I am but that’s beside the point) and unsubscribe or close your browser window or listen to your brain’s warning: Abort! Abort! Hear me out. It might sound completely ridiculous but not only is it completely doable–it’s surprisingly good.

It might not look much, either (unless you’re like me who likes this kind of pink not only on her hair but with her food as well):

Reserve your judgments for now as this could be your unexpected love affair this summer. Truly. What an amazing burst of flavors and textures. So fresh and juicy! I finished two…TWO big bowls of this right after I took this photo.

How in the world did I come about this unlikely flavor combination? Well, back in the Philippines, we eat a chicken macaroni salad that has chicken shreds and pineapple tidbits in a mayo base. It’s the usual fare in our family events. In Hawaii, you’ll find something similar as a side dish in their plate lunch. You might be thinking: ‘Well, that still doesn’t mention any of the BRT ingredients, Joy…” Yes, but the taste combination was what I was after. This recipe was my very first rhubarb cooking experience and from which I realized that when cooked in sweet syrup, it tastes like canned pineapple. So there’s my first substitution: rhubarb for pineapple. Second, the tuna instead of chicken.

The beets?

Well, they’re the real variables here. I happen to have a bunch of beets that needed to be eaten. I also added celery, which I’ve always found to be very good with tuna, and carrots for crunch and a variation in sweetness on top of the rhubarb and beets.

It really almost tastes like the chicken macaroni salad with strawberry jell-O, except that instead of jell-O, you have beets that taste like corn.

I’m sure I’ve confused you by now! However, if I still have your attention and you’re willing to indulge me by being adventurous and trying this recipe, please do. I’ll be a very happy experimenter, and hopefully, you’ll be a happy and fulfilled tester. I made the ‘mistake’ of mixing the beets with the mayo-ed mixture. For your and your family/friends’ sakes, just top your salad with the beet cubes if you prefer not to have an electrifying pink salad. I like it personally, but it’s all up to you.

Do you dare take the BRT challenge? ;-) Don’t worry, I’ve eaten this many times and it’s been served to very satisfied ‘customers’ (a.k.a. family and friends) the past two weeks! C’mon, it’s not like I’m telling you to try offal…

Here’s the recipe:

The BRT (Beet-Rhubarb-Tuna) Salad

Ingredients

• 1/3 cup water
• 1/3 cup white or brown sugar (I’ve tried both)
• 1 stalk rhubarb, chopped
• 1 170-gram can of tuna chunks or flakes
• 1/2 cup mayonnaise (I used homemade)
• 3 medium sized beets, boiled, peeled, cut in  1/2″-3/4″ cubes
• 1 stalk celery, chopped
• 1 carrot, julienned
• lettuce, washed and cut or ripped by hand
• salt and fresh ground pepper to taste

Preparation

1. Combine water and sugar in a small saucepan on medium heat. Wait for the sugar to completely dissolve before adding the chopped rhubarb. Once it starts boiling again, time for 1.5 minutes and take off the heat to cool.

2. Quickly drain the now-mushy rhubarb (keep the syrup to use for sauce or meat marinade) and place in a medium size bowl. Add mayonnaise, tuna, celery and fresh ground pepper (I use a lot). Mix them together first and add salt to sut your taste. You can either add the beets now or just top your salad with it to avoid having a bright pink salad.

3. Serve on a bed of lettuce or on its own. Enjoy the lovely seasonal flavors!

Up until a week ago, I was a Rhubarb Virgin: the kind who’s never cooked with rhubarb, let alone taste it.

…

Now that the collective pause, dropped jaw, raised eyebrow, and “No way!” has been released into the ether…yes, it’s very well true and possible. I didn’t grow up here or anywhere near North America and only celebrated my 10th year in the pacific northwest and the mere mention of rhubarb 5 years ago won’t even incite any mental image. Is it a root? A fruit? You could smack me with a stalk and I wouldn’t recognize my first meeting with a rhubarb.

So I finally decided to try it.

I ordered a couple of stalks from Spud.ca with my fresh harvest box when I tried their service, then I got four more at Granville Island after seeing how incredibly cheap they were. For a few days I was well-stocked with rhubarb with no idea what to do with them. I didn’t even know what they tasted like. I read they were sour. Having no reference of the taste, I cut up a slice and tasted it raw. Indeed. Who needs sour candy?

Here were the few things I knew about rhubarb before experimenting with them:

• eye-squinting sour when raw.
• apparently good made as a compote
• popularly combined with strawberries for pie (although it was unimaginable to me at the time)

After initially cooking it in simple syrup, I’ve found them incredibly good to use as a substitute for pineapple in salads, and they easily become mushy when cooked even further. I strained it out to use in my tuna-beet-rhubarb salad and saved the rosy pink for later use, I was sure something will come out of it!

That rhubarb syrup and more rhubarb made it into this chicken wing experiment and I must say that it yielded the best results out of all my exploits with this once-foreign-to-me sour stem. I was hankering for a good “treat” after yoga last night and thought of Hawaiian-inspired (i.e. with pineapple) chicken wings, but I didn’t have pineapple, so I used rhubarb instead. And here it is:

It’s quite possibly the tastiest and most delicious wings I’ve ever made! I’m stunned at the results, to be honest with you.

Thank you rhubarb! Thank you adventurous self! Don’t you just love it when you risk making something completely new and it ends up being one of your best dishes? :-) I was a very tired but very happy and well-fed yoga bum.

Here’s the recipe:

Baked Garlic Rhubarb Wings with Sweet & Sour Sauce

Ingredients for the Wings

•    1.8 lbs chicken wings
•    2 tbsp smashed and finely chopped garlic
•    1/3 cup ketchup
•    1 tsp hot sauce (tweak to your taste)
•    2 tbsp soy sauce
•    1 tbsp coconut oil (you can substitute with another oil of your choice)
•    3 tbsp finely chopped rhubarb
•    3 tbsp rhubarb syrup (from cooking rhubarb in simple syrup, or just use 1 tbsp brown sugar, honey, or agave nectar)
•    ¼ tsp salt
•    ½ tsp fresh ground pepper

Ingredients for the Sauce
•    2 tbsp brown sugar
•    2 tbsp water
•    ½ tbsp lemon juice
•    3 ½ tbsp chopped rhubarb
•    4 tsp soy sauce
•    1 tbsp honey
•    1 tbsp ketchup
•    1/8 tsp salt
•    1/8 tsp pepper
•    3 tsp whole milk
•    1 tsp cornstarch mixed in 3 tsp water

Preparation for the Wings

1.    In a big bowl, mix all the ingredients except for the wings. Taste and add more salt, pepper and hot sauce as you wish until you are satisfied with it.
2.    Toss the chicken wings in the big bowl, cover and let it sit in the fridge for 15 minutes as you pre-heat the oven to 425°F with the tray on the upper third portion.
3.    Line a cookie sheet with aluminum foil for easier cleaning later on.
4.    Once your oven is preheated, place the chicken wings on the lined cookie sheet, but keep the remaining mixture in the bowl. Bake for 20 minutes. Make the sauce.
5.    Take the cookie sheet out of the oven and turn the wings over using a pair of tongs. Using a spoon or a brush, put on the remaining mixture on the wings. Bake for another 13 to 18 minutes depending on how ‘dry’ you want the wings to be. 13 minutes is best if you want a lot more juicy meat to eat with rice, for example. 18 minutes would make it really nice and brown.
6.    Take out of the oven, turn the wings to prevent the top from drying up, and let it cool for 5 minutes before transferring on your serving plate. Enjoy!

Preparation for the Sauce

1.    In small saucepan, heat water and sugar in low-med heat until the sugar is completely dissolved. There’s no need to stir.
2.    Add lemon juice and chopped rhubarb and cook until rhubarb softens. With a heat-safe spatula, press the rhubarb against the bottom of the pan until you get a paste.
3.    Add the soy sauce, ketchup, honey, milk, salt and pepper. Let it simmer for a five minutes and turn off the heat. Stirring the cornstarch-water mixture to make sure the cornstarch hasn’t settled at the bottom of your small bowl, pour to the hot sauce and stir. You can keep it on the stove (turned off) while the wings are cooking.
4.    Serve with the wings.

Getting back to our routine, I finally tried my hand at baking flatbread. The July 2008 Gourmet issue had an inspiring, super-easy flatbread recipe that really, I had no excuse not to make it. I LOVE flatbread and I look forward to ordering appetizers that are served with it. Admittedly, I sometimes cave in to buying those horrendously expensive bag of them from the store. I think I’ll stick to making them now:

I still have this slight phobia with bread making, and this recipe increased my hopes for bread nirvana. It was light, crispy (but not abrasive for the roof of your mouth, if you know what I mean) and with a nice flavor.

It was sooo nice to bite into.

The recipe makes 3 rustic flatbreads. For my first batch in the oven, I followed 450ºF temperature and checked it after 8 minutes. It was dark, dark brown on one side. I tried it at 400ºF for the second one and baked it for 12 minutes and it was perfect. It was light brown and just golden brown in the right areas — PRETTY. I used the store-brand coarse salt from Whole Foods. It worked out really well.

The bread was seriously delicious. Dan and I split one over a bowl of fresh corn and chicken soup. It’s great to eat on its own as well. I probably ate one whole bread today. It’s completely addicting.

You’ll notice from the recipe that it calls for the use of parchment paper. Well, this is what happens when you leave your boyfriend in charge of the apartment: your boxes of parchment and aluminum foil magically disappears into the kitchen abyss. Haha. So anyway, I just used my trusty Silpat and it delivered fantastic results as usual. I LOVE consistently good products.

Flatbread is one of those foods that you start making and it will change the way you look at the store-bought varieties. It is so good fresh out of the oven! 

CRISP ROSEMARY FLATBREAD

Ingredients (4 servings)

• 1 3/4 cups unbleached all-purpose flour
• 1 tablespoon chopped rosemary, plus 2 (6-inch) sprigs
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 cup water
• 1/3 cup olive oil plus more for brushing
• Flaky sea salt such as Maldon. You can easily substitute with kosher salt.

Preparation

1. Preheat oven to 450°F with the oven rack positioned in the middle, and place a heavy baking sheet on it.
2. Mix together flour, chopped rosemary, baking powder, and salt in a medium bowl. Create a well in center and pour water and oil into it. Continuously stir together the dry and wet ingredients with a wooden spoon until the dough forms. Transfer on a clean work surface and slowly knead the dough with your hands for 5 minutes.
3. Divide and form dough into 3 balls. Take one and leave the remaining ones covered in plastic wrap). Roll out 1 ball on a sheet of parchment paper until you form a 10-inch round disk. Dough should be thin, but you don’t have to make a perfect circle. It’s meant to look rustic.
4. Lightly brush the top of the disk with olive oil and sprinkle rosemary leaves on top, pressing in slightly. Sprinkle with sea salt.
5. Carefully slide and transport the dough on parchment paper onto the preheated baking sheet. Bake until pale golden and slightly browned raised areas, about 8 to 10 minutes.
6. Transfer flatbread, without the parchment paper, onto to a cooling rack. Repeat steps #3 to #6 for the remaining dough balls, working on each one at a time on fresh parchment. Do not  brush the disks with oil or salt until just before baking them. Break into pieces before serving.

Notes
You can bake the flatbread 2 days in advance. Cool completely before keeping in an airtight container stored at room temperature.