Summer: A Cookbook by Marnie Hanel and Jen Stevenson

Author:Marnie Hanel and Jen Stevenson
Language: eng
Format: epub
Publisher: Artisan
Published: 2021-04-07T22:38:32+00:00

Lunch Chez Elise

1. Leftover swordfish 2. Sliced ripe tomatoes with pesto 3. Warm baguette 4. Oozy French cheese (often Saint André) 5. Green salad 6. A peach 7. Tate’s chocolate chip cookies 8. Iced tea with a splash of orange juice 9. Plenty of rosé

three sublime summer flatbreads

Showcase your farmers’ market haul on these golden flatbreads that can be made on the stovetop in your stalwart cast-iron skillet. If you’d prefer to get the grill going, heat it to medium-high. Brush one side of the flatbread with oil and grill until it begins to puff (2 minutes). Brush the top with oil and flip to grill for 2 more minutes. Hit the bulk bins for spelt flour to lend the dough a tender texture while still getting all the nutrients of a whole-grain bread. Makes 4

1 cup (130 g) spelt flour

1 cup (125 g) all-purpose flour

1 teaspoon baking powder

1 teaspoon kosher salt

¾ cup (170 g) plain full-fat Greek-style yogurt

3 tablespoons whole milk

2 tablespoons extra-virgin olive oil

Grapeseed oil or other high-heat neutral oil, for frying

Mix together the spelt flour, all-purpose flour, baking powder, and salt in a large bowl. Add the yogurt, milk, and olive oil and mix to incorporate all the dry ingredients. Cover the bowl with a damp kitchen towel and let rest for 10 minutes.

Turn out the dough onto a floured counter and cut it into 4 pieces. Sprinkle each piece with flour and roll into a ball with your hands. Working with one ball at a time, use a rolling pin to roll the dough into a rough oval, ⅛ to ¼ inch (3 to 6 mm) thick.

Heat a cast-iron skillet over medium-high heat for 2 to 3 minutes, until a sprinkle of water sizzles immediately on contact. Add 1 tablespoon grapeseed oil. One at a time, add the flatbread dough and cook until golden and beginning to puff, about 2½ minutes on the first side and 1½ minutes on the second side. Transfer the flatbread to a basket lined with a kitchen towel and cover to keep warm. Repeat with the remaining dough, stacking the flatbreads in the basket. Serve as a side or top as follows.

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