01/13/12- Our First Friday Dinner of the New Year

After a great stay in Cancun, a nice Holiday, and a wonderful break from work we are back to cooking friday night dinners. This weeks challenge was to go 100% gluten free and vegeterian, while re-using an ingredient. My re-used ingredient: Zuchinni.

This is a 2 course, DIY meal. The great thing here is you can adapt toppings as you see fit for the main course (desert should be the same, if you wanted).

Flatbread Pizza Breads with various toppings:

On day 1 I started the dough

Ingredients:

6.6oz oat flour

6.6oz brown rice flour

6.6oz white rice flour

2tsp sea salt

1 1/2 packet of active dry yeast

2 tablespoon golden flaxseed, finely ground

12fl oz warm water (about 120F)

Combine all flours and flaxseed. Then add the most of the water. Continue splashing water in until the mixture is pliable and doesn't stick to your hands. It will happen, don't worry.

This is the proper recipe to follow, I unfortunately (while doubling the original recipe messed up and didn't put in enough yeast).

For toppings we used the following:

1/2 container of ricotta cheese

1 Orange pepper

1 Zuchinni grated (put on top of a flatbread with the ricotta to be a wonderful combination)

1 block fresh mozerella

4 plum tomatoes

1/2 onion carmelized with sugar

For desert, we made a wonderful flourless chocolate cake:

• 10 ounces chocolate chips
• 7 ounces butter, cut into pieces
• 5 large eggs at room temperature
• 1 cup sugar
• Directions:
• Melt chocolate chips in a double broiler
• Whisk eggs and sugar together in a bowl
• Fold chocolate into egg mixture
• Combine all ingredients
• Pour into a 9" springform pan
• Put springform pan into a larger pan filled with water, so that the crust does not burn.
• Bake at 350 for 1 hour and 15 minutes
• Serve with ice cream
• Hint: Cut into 12 or more slices, this is extremely rich.