Fancy Flatbread

Since Jess is such a rockstar and makes her own pizza dough, I wont even tell you that I cheated and bought some pre-made garlic & herb pizza dough from Trader Joe’s. I know, shame on me. Don’t do it guys, the fresh stuff is EASY and so good. Steal her recipe and freeze it if you have leftovers.

Anyway, I love anything that pairs well with wine, I don’t know if you guys had picked up on that subtle piece of information through out our numerous appetizer posts. I was inspired by a farmers market in the Hamptons last month that had these plump, jammy fresh FIGS! I needed to buy a whole box of them and went to town with making this flatbread. I went on the same premise as we have on most of our salad recipes and wanted to hit all sorts of taste bud pleasers: salty, sweet, crunchy, creamy, etc. I shit you not, I knocked it out of the park. So grab your glass of Pinot Noir or chilled Rose and EAT up!

  • 3-4 oz. of goat cheese or shredded Manchego (My 1st attempt I did mozz and while delish, doesn’t pack the bite and sharpness this flatbread needs.)
  • 1 tbsp. of fig preserves OR balsamic glaze (emphasis on the OR. Again on the 1st attempt I did both and it was coyingly sweet especially if males plan on eating this.)
  • 6 oz. of thinly sliced Prosciutto (I am almost certain Pancetta would do the trick also but that’s a whole extra step of crisping that up, so just start tearing and placing on dough.)

Now, I could do thinly sliced red onion of 2 fistfuls of arugula on this just for that peppery crunch but my company wasn’t a fan of either so I left it off. But hey, it was still good, so what do I know? Anyway roll out the dough, smear the preserves or glaze, then nestle the globs of cheese with the crumpled up slices of prosciutto around the surface. Yes, crumpled is a technical culinary term, jerks!

Anyway, last but not least is the FRESH sliced figs, go nuts, as many or as little as you have. If you must have some guidance, try using 6-7 whole figs, sliced. I drizzled with a little bit of olive oil before placing in oven.

Bake at 400 degrees for 10-12 minutes.

Happy Eating, XO.

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Fig, Mustard & Pear Champagne Glazed Chicken

An ode to my favorite grocery store under the Sun. Trader Joe’s. Cheap, fresh, organic, tasty, you name it…this place is THE best. Anyway, this blog is primarily easy recipes. Easy sometimes is mistakenly synonymous for quick. And while we appreciate the pace of most of the recipes, some of them such as the Sunday Simmer are best made “low and slow”. This is by far one of the easiest recipes because its mix, pour & roast however the total cooking time is 2 hrs. So if you need a quick week night dinner, keep scrolling. However, if you have some time to get laundry or other cleaning done…this recipe is clutch. Plus all ingredients are from TJ! So here you have it ladies & gents…Fig, Mustard & Pear Champagne Glazed Chicken.

  • 1 TJ’s Whole Organic Chicken (bone chicken = more scrumptious than non bone chicken, you better recognize! check out Mama Z’s whole chicken recipe too).
  • 1 jar TJ’s Fig Butter (I used the little that was remaining as a spread with goat cheese & crackers on wine night so obviously a multi faceted purchase here).
  • 1 jar TJ’s Whole Grain Dijon Mustard (this is used in dressing recipes, the crab cake recipe, etc…aren’t you happy to have to buy one less thing this time around, your welcome).
  • 1 bottle TJ’s Pear Champagne Vinaigrette (keep this around for an endive salad coming to the blog this December. We always want you to be able to use leftovers. Plus, we hope you like the dish enough that you wont have leftovers because you will re-make it at least once more!)

Preheat oven to 350°F. In a small mixing bowl, combine 1/2 cup of the fig butter, 1/2 cup of the mustard and 1 cup of the vinaigrette. Rinse and thoroughly pat dry the chicken (moisture on the chicken will prevent the glaze from sticking to it). Place the chicken in a baking dish and spread 2/3 of the glaze mixture generously all over the chicken. (I did so, too generously. What I mean is that there was so much of the glaze that was on the pan surrounding the chicken that it started to burn & made my fire alarm go off. Crisis was averted by opening a window and switching to a clean pan, but it messed up the heating/cooking temp of the chicken & probably could’ve gotten an extra 20 min the oven to make up for the mid cooking swap). They say the rule of thumb is 20 min per lb. (I didn’t put much thought into that and just pulled it out when it looked done). Anyway half way through I basted the chicken with the remaining 1/3 of the glaze mixture, so moist & divine this chicken came out!

This serves 4 people and I served it with the roasted potatoes recipe under sidekicks.

photo

Happy Eating, XO.