Summer Recipes

Summer Recipes

By Atlas Culinary Concepts

Easy Flatbread Dough Recipe

3 Cups All-Purpose Flour
1 Package Active Dry Yeast
1 Cup Warm Water (120-130 F)
A Pinch of Salt
2 Tbsp. Olive Oil
8-10 Heirloom Cherry Tomatoes
1 Cup Fresh Baby Spinach
2 Tbsp. Shredded Parmesan
Balsamic Vinegar Reduction (balsamic vinegar boiled until thick and syrupy)

Preheat oven to 425 F◦.

In a large bowl, combine 1½ cups of flour, yeast, and salt. Add warm water and oil. Best with an electric mixer for 3-4 minutes on high. Use a wooden spoon and blend in more flour until dough forms into a ball.

Turn out on a lightly floured surface and knead the remaining flour into the dough ball. Continue kneading for 5 minutes. Cover and let rest for 15 minutes.

Meanwhile, cut the cherry tomatoes in half and toss with a pinch or two of salt and pepper. Roll the dough into a thin oval shape, place on desired pan and coat the dough lightly with oil. Lay spinach and tomato on the oiled surface and bake for approximately 8-12 minutes. When the crust is golden, and spinach and tomatoes look wilted, let cool and top with balsamic reduction and parmesan. Tomatoes, spinach and balsamic can be replaced with any of your favorite sauces, cheeses, vegetables and/ or meats.

Panna Cotta de Pesca
(Cream and Peaches)

⅓ Cup Skim Milk
1 Envelope Unflavored Gelatin (.25 oz.)
2 ½ Cups Heavy Cream
½ Cup Sugar
1 ½ tsp. Vanilla Extract
½ Cup Slivered Almonds (optional)
2 Peaches
½ Cup Brown Sugar
2 Tbsp. Butter
1 tsp Cinnamon
3 Tbsp. Water

Pour milk into a small bowl, and stir in the gelatin powder. Set aside.

In a saucepan, stir together the heavy cream and sugar, and set over medium heat. Bring to a full boil. Pour the gelatin and milk into the cream, stirring until completely dissolved. Cook over medium heat for one minute, stirring constantly. Remove from heat, stir in the vanilla and pour into serving dishes.

Cool the uncovered at room temperature. When cool, cover with plastic wrap, and refrigerate for at least 4 hours, but preferably overnight before serving.

Dice peaches into large pieces. Place brown sugar and butter in a saucepan and melt together. Add cinnamon, peaches, and water. Simmer on low until thick like syrup. Spoon over chilled panna cotta. Top with toasted almonds.

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