Thursday, June 2, 2016


We recently went to a local Greek restaurant and tried their Lavash as an appetizer.  It was so wonderful that we had to try it at home.  This flatbread is easy to make and ready in less than two hours.  It’s perfect as an appetizer, or for a dinner bread.  A few fresh things from the garden can really spruce it up nicely!   This recipe makes about 8 Lavash.

Hot from the oven.  Yum!  Make plenty, they go fast.


for the dough
  •  1 teaspoons instant yeast
  •  8 ounces (about 1 ½  cups) all-purpose flour
  •  1 teaspoons salt
  • 6 ounces (3/4 cup) water
  •  1 ½  tablespoons olive oil
for the toppings
  •  1 cup grated Havarti cheese  
  • 4 green onions, thinly sliced  (with some of the green part)
  •  2 medium tomatoes, seeded and coarsely chopped
  •  2 or 3 cloves of garlic, finely chopped
  •  8 large fresh basil leaves, sliced into thin strips
In a large bowl, use a mixer to stir together the dry ingredients. Combine the water and oil and add it to the mixer. Keep stirring on low setting until the dough comes together, then turn the mixer to medium high and beat for about 5 minutes until the dough is smooth and elastic (it will be quite wet.)

Place the dough in a lightly oiled bowl, cover it with plastic and let it rise until it’s doubled, about 1 ½  hours.   Preheat oven oven to 500 degrees and set a pizza stone on a middle rack (if you don’t have a stone, use a heavy baking tray, but a pizza stone works best.)  Tear off a piece of the dough about the size of a golf ball, and put it on a well-floured piece of parchment paper. Keep the rest of the dough covered. Dust the dough and a rolling pin with flour, then roll the dough out until it’s a fairly thin circle.  Using a pair of scissors, trim the parchment paper to a circular shape around the edge of the bread circle (you can fit more on the pizza stone this way.)

Trimming the parchment paper to the edges of the Lavash circles.

Slide the parchment sheet with the dough off the kitchen counter onto the pizza stone.  Bake the bread about 3 minutes, until it “puffs” with a few light brown spots on the bottom (you might poke the puffy areas with a fork to allow to flatten back out.)  Remove it from the oven and allow to cool briefly.  Top the bread circles evenly with the Havarti cheese, green onions, tomatoes, garlic and basil.  Return to the oven and broil for about 1 minute, until the cheese is melted. Serve warm.

Some fresh garlic and tomatoes from the garden for toppings.

Tuesday, December 29, 2015

Brandied Chicken Breast with Lemon Butter & Capers

This is one the chef just pulled out of his hat, but boy was it good!   We used Meyers lemons because we had a tree full of them, but if you can’t find them just use regular lemons.  We find the Meyers to be sweeter, so use a bit less regular.   Serves 4 people.  Enjoy!

Brandied Chicken Breast with Lemon Butter & Capers

Ingredients for Marinade
4 medium boneless-skinless chicken breast
2 tbl. Meyers lemon juice (or 1 tbl. regular lemon juice)
1 ½ tsp. Lemon pepper
1 tbl. Canola oil

Ingredients for Chicken
2 or 3 Poblano peppers, seeded and cut in half lengthwise, then into ¼” strips
5 tbl. butter
2 tbl. olive oil
butter spray
½ cup Myers lemon juice (or ¼ cup regular lemon juice)
2 to 3 tbl. capers
¼ cup brandy
1 medium onion, sliced then cut the slices in half
6 Portabella mushrooms, thinly sliced
¼ cup chicken broth
salt & pepper to taste

  • Put chicken breasts in a bowl, and add the lemon juice, lemon pepper, and Canola oil for the marinade.  Mix well and allow to marinate 2 to 3 hours in the refrigerator.
  • Melt 3 tbl. of the butter and the olive oil in a medium hot skillet and add chicken
  • Cook 4 to 5 minutes per side.
  • Remove chicken to a small baking dish (9”x12”) coated with butter spray (reserve chicken drippings in skillet)
  • To the chicken skillet, add onions, mushrooms, and peppers. 
  • Cook over medium heat until just soft (2 to 3 minutes) and spoon mixture over chicken.
  • In the same skillet, add 2 tbl. of butter, chicken broth, lemon juice, capers and brandy.
  • Heat over medium heat, stirring for about 4 minutes.
  • Pour this mixture over the chicken.
  • Cover banking dish with foil and bake at 330 degrees for 15 minutes.
Ready for the oven.