Flat Bread

Prosciutto and Caramelized Onion flat bread with Balsamic Vinegar Reduction Sauce

Balsamic Vinegar Reduction Sauce

3/4 cup Balsamic

3 tablespoons brown sugar

Pour the balsamic vinegar into the pan.

It will reduce by half while cooking. 

Heat the pan to high. Whisk briskly prior to and throughout the boiling process to prevent burning. Sprinkle in brown sugar to the vinegar reduction. After it reduces by half turn off heat and let it cool. The sauce will thicken as it cools. Drizzle on the flat bread when all the toppings are assembled.

Caramelized Onions

http://simplyrecipes.com/recipes/how_to_caramelize_onions/

This site explains it very well.

I use:

2-3 Sweet Maui Onions sliced

I use 3 tablespoons brown sugar

3 tablespoons butter

no olive oil is needed.

Parmesan cheese: freshly grated

Feta cheese: crumbled

Prosciutto

 I buy it already thinly sliced from Trader Joes. I cut it into this strips rather than leaving it in large slices.

Flat bread crust

Preheat oven to 375 degrees

3 cups flour

3 teaspoons baking powder

pinch of baking soda

1 cup ice water

3 tablespoons butter(room temp)

For the flat bread: I mix everything together except the water. Then I add the water and use my hands to mix it together. It the dough is nice and elastic and not sticking to your hands then no more flour is needed. You might need a tablespoon or more if it sticks.

This dough makes two 10-inch or three small 8-inch.

Roll out the flat bread. I have a nice little docker that I roll over the crust but a fork will work also. Just make enough small holes over the flat bread so it won't bubble up while baking.

After I roll out the flat bread I brush it lightly with olive oil. Grate a little Parmesan cheese on top. Then I lay the thin cut strips of Prosciutto. Then the cooled caramelized onions. Then I bake it in the oven at 375 for 30min. When it is done sprinkle the feta. Then drizzle the balsamic reduction sauce on top.

Red Potato Salad

Red Potato Salad

4 cups red potatoes

3 celery stalks chopped small

3 green onions chopped small

1/2 red onion chopped small

Salt and pepper to taste

Dressing:

2 tablespoons olive oil

1 tablespoon seeded mustard

2 tablespoons rice wine vinegar

1 tablespoon wasabi

1 tablespoon fat free sourcream

1 teaspoon dill

2 teaspoons kosher salt

1 garlic clove chopped small

1 teaspoon ground pepper

Cut the red potatoes into bite size pieces. Add them to boiling water cook for 10 min. (Do not over cook or you will end up with mashed potatoes) When done drain and let cool put them in the refrigerator to cool. Mix up the dressing and let it sit and marinade for at least 30 min. When potatoes are cool add the oinions and celery. Then gently stir in the dressing. When mixed let everything cool and marinade in the refrigerator for at least 1 hour. Making this the day before is even better for the flavors to marinade.

I served the potato salad with a chicken breast that was seasoned with salt and pepper and cooked in a cast iron pan.