Grilled Prosciutto and Asparagus Flatbread

Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
Grilled Prosciutto and Asparagus Flatbread
Print Recipe
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Servings Prep Time
    2 12x8 flatbreads 50 minutes
    Cook Time Passive Time
    10 minutes 70-80 minutes
    Grilled Prosciutto and Asparagus Flatbread cut into wedges on a wooden cutting board.
    Grilled Prosciutto and Asparagus Flatbread
    Print Recipe
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Servings Prep Time
      2 12x8 flatbreads 50 minutes
      Cook Time Passive Time
      10 minutes 70-80 minutes
      Ingredients
      Dough
      Flatbread
      Servings: 12x8 flatbreads
      Instructions
      Dough
      1. In the bowl of a stand mixer fitted with a dough hook, stir together water, honey and yeast. Allow to ferment for 6-8 minutes.
      2. Stir in 1 1/2 cups of flour, olive oil and salt. Begin kneading, allowing all the flour to be absorbed before adding more. Add additional flour gradually until dough is soft, subtle and no longer sticky to the touch, about 8 minutes. The exact amount of flour will vary.
      3. Lightly coat a large bowl with olive oil. Shape dough into a ball and place in bowl. Cover and allow to rise in a warm, draft free area until double in size, about 1 hour.
      Flatbread
      1. Slice prosciutto into 1/4" strips. Heat a non-stick skillet over medium-high and cook prosciutto until crisp, stirring often. This will take 8-10 minutes. Remove to a paper towel-lined plate.
      2. Preheat grill to medium.
      3. Cut the woody 1-2" off the bottom of the asparagus spears. If they are thick spears, shave the bottoms lightly with a vegetable peeler to make them uniform in width. Rub spears lightly with olive oil and season with salt and pepper.
      4. Place asparagus directly on grill against the grain of the grills. Grill for 4-6 minutes until crisp-tender, turning once or twice. Remove from grill and set aside.
      5. In a small bowl whisk together 1 tbsp olive oil, lemon juice, basil, salt and a few grinds of black pepper. Cut asparagus into 1" pieces and toss with a drizzle of lemon and oil, saving the remainder for finished flatbread.
      6. Deflate the dough by kneading 3-4 times and divide the dough into two portions. Cover lightly and allow the dough to rest for 10 minutes. This will help relax the dough and make it easier to flatten. Spread and press one portion out to an approximate 13"x8" rectangle on a flat, movable surface like a cutting board or back of a baking tray.
      7. Peel dough off of surface in one motion if possible and lay on preheated grill. Spread out corners slightly if possible. Close lid and cook for about 5-6 minutes until golden and crisp on the bottom. The time will vary depending on your grill and heat setting. Poke any large air bubbles and flip dough over.
      8. Immediately scatter on half of the asparagus, prosciutto and crumbled goat cheese. Sprinkle with 1/4 cup of parmesan and close the lid. Allow to cook for 3-4 more minutes to warm toppings and finish cooking the dough. Remove to a cutting board and cut into wedges. Drizzle with remaining olive oil and lemon juice and serve immediately.
      Recipe Notes

      -The dough will shrink up some when transferred to the grill, there's no stopping this, don't fight it!  I can usually grab and stretch out a couple corners once it is on the grill, but once it's on I don't mess with it much.

       

      Earl Grey Punch

      Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
      Earl Grey Punch
      Print Recipe
        Servings
        4 - 6 ounce cocktails
        Servings
        4 - 6 ounce cocktails
        Two glasses filled with Earl Grey Punch rest on a white tray draped with a light blue cloth, orange ribbon and fresh mint.
        Earl Grey Punch
        Print Recipe
          Servings
          4 - 6 ounce cocktails
          Servings
          4 - 6 ounce cocktails
          Ingredients
          Servings: 6 ounce cocktails
          Instructions
          1. In a small bowl combine white rum and loose earl grey tea. Allow mixture to sit for 1-2 hours.
          2. Strain rum and add to a small pitcher. Add remaining ingredients except for ice and mint, stir to combine.
          3. Pour over ice and garnish with fresh mint leaves if desired.

          Creamy Caper Smashed Potatoes

          Creamy Caper Smashed Potatoes
          Print Recipe
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Servings Prep Time
            3-4 people 15 minutes
            Cook Time
            30-35 minutes
            Creamy Caper Smashed Potatoes
            Print Recipe
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Servings Prep Time
              3-4 people 15 minutes
              Cook Time
              30-35 minutes
              Ingredients
              Servings: people
              Instructions
              1. Preheat oven to 350℉. In a medium bowl toss together potatoes, olive oil and a sprinkle of salt and pepper.
              2. Spread out evenly on a baking tray and bake for 25-30 minutes, turning once, until just tender.
              3. While potatoes are baking, combine together mayonnaise, parmesan, capers, dill, lemon juice and pepper.
              4. Remove potatoes from oven and gently flatten each with a flat surfaced utensil (I use a metal potato masher) to a third of its original height.
              5. Set oven rack to 7" from broiler and turn oven to broil. Spread 1 tbsp of paste onto each potato. Broil for 2-3 minutes until golden and bubbly. Remove from oven and serve immediately, garnishing with fresh dill if desired.

              Tomato Relish


              Tomato Relish
              Print Recipe
                Servings Prep Time
                1 3/4 cups 20-25 minutes
                Passive Time
                30-60 minutes
                Servings Prep Time
                1 3/4 cups 20-25 minutes
                Passive Time
                30-60 minutes
                Tomato Relish
                Print Recipe
                  Servings Prep Time
                  1 3/4 cups 20-25 minutes
                  Passive Time
                  30-60 minutes
                  Servings Prep Time
                  1 3/4 cups 20-25 minutes
                  Passive Time
                  30-60 minutes
                  Instructions
                  1. Combine all ingredients in a medium size bowl and stir to combine. Allow to rest for 30-60 minutes prior to serving to help meld flavours. Makes about 1 3/4 cups and is best eaten the day it is made. Serve along side your favourite white fish, chicken, crostini or eggs.

                  Panfried Butter Radishes


                  Panfried Butter Radishes
                  Print Recipe
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    10 minutes
                    Servings Prep Time
                    4 people 10 minutes
                    Cook Time
                    10 minutes
                    Panfried Butter Radishes
                    Print Recipe
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      10 minutes
                      Servings Prep Time
                      4 people 10 minutes
                      Cook Time
                      10 minutes
                      Ingredients
                      Servings: people
                      Instructions
                      1. Trim radishes of stems and tails and wash thoroughly. Cut in half or quarters, depending on size. You're looking for bite size here. Pat dry with a paper towel.
                      2. In a medium size skillet over medium/high heat melt butter. When butter starts to foam add radishes and sauté for 8-10 minutes until starting to brown, turning once or twice. Add vinegar and parsley and toss to coat. Remove from heat and season generously with sea salt, pepper and a squeeze of fresh lemon juice. Serve immediately.