Terre Pruitt's Blog

In the realm of health, wellness, fitness, and the like, or whatever inspires me.

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    Stretch: Thurs at 10:15 am

    Please see my website for details! I sub for the City of San Jose and the YMCA so check my website for dates and times!

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Leek And Mushroom Topped Flat-Biscuit-Shortbread

Posted by terrepruitt on November 7, 2016

I save recipes to my computer all the time.  I have hundreds and hundreds of recipes.  Every once in a while I go through the various folders and see recipes I want to try.  I might even put the recipe on my desktop so it is in my face and on my mind . . . in hopes that I will actually try it.  Sometimes I do.  Sometimes I don’t.  I had found a recipe the blogger called flatbread and it sounded delicious so I saved it to my desktop.  While I was at the store I remembered I had a leek in the refrigerator and I thought mushrooms and leeks on top of the flat bread would be good.  I couldn’t remember what the recipe called for, so I bought the mushrooms.  Here is what I ended up doing.  It was good.  The toppings of leeks and mushrooms gave it a lot of flavor.  However, I just need salt in my food otherwise it is bland.  So even with the toppings having sufficient amount of salt the bread was too bland for me.  I am sure for regular people who don’t require so much salt it would be fine.  My hubby loved it.  It also didn’t taste nor have the texture of the flat bread I am used to.  It was more like a biscuit.  Or a shortbread.  That is probably due to the baking powder.  OR it could have been due to the fact that I read 1/2 cup olive oil and the recipe called for 1/3 cup.  Anyway, since my husband loved it, I will be doing it again.  My toppings will probably change.  And I will definitely add salt to the dough!  And I might even try it with the less oil.

I have noted the changes I will make next time in italics.

_______________________________________________________
Leek And Mushroom Topped Flat-Biscuit-Shortbread

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitFlat-Biscuit-Shortbread
• 1 1/2 cups + 3 tablespoons all-purpose flour
• 1 tablespoon cornmeal
• 1 teaspoon baking powder
• 1/2 cup olive oil
• 1/2 cup water
• 1/2 teaspoon garlic powder
• 1/2 teaspoon basil
salt

Leek and Mushroom mixture topping
• 2 tablespoons coconut oil
• 1 leek
• 3/4 pound mushrooms
• 1 teaspoon garlic salt
• 1/2 teaspoon thyme
• a sprinkle over the whole pan of ground ginger
• 1/2 – 1 tablespoon of butter
• pepper

After washing the leek, chop the leek into small pieces.  After washing the mushrooms, slice them.  Heat the coconut oil.  Add the leeks to the pan and cook them.  When the green portion becomes a bright green and the white portion starts to lose its color, add the mushrooms.  Sprinkle the mixture with the garlic salt, thyme, and ginger.  Keep stirring and cooking.  When the mushrooms and leeks are almost done being cooked to your liking add the butter.  Stir well, so the flavor of the butter gets incorporated into the mix.

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFitWhile the leeks are cooking you can probably start on the dough . . . even before you add the mushrooms to the pan.

Combine the flour, cornmeal, baking powder, garlic powder, and basil in a bowl.  Stir until ingredients are well mixed.  Add olive oil and water mixing until all the ingredients are incorporated and it forms a smooth dough. Form the dough into a ball or a log – something to get you started into the final shape you want.  Place the dough onto a piece of parchment paper large enough to fit the pan you are going to bake it on.  Then roll out the dough until it’s about 1/4 inch thick in the shape you want. Lift the parchment paper with the dough on it and place it on your baking sheet. Brush or pat a little bit of olive oil on the top of the dough.

Bake it in the oven at 400° F for 12 minutes until the top starts to turn brown.

Remove the flat-biscuit-shortbread and top with three table spoons of ricotta cheese and a sprinkle of salt.  Then place back in the oven for three minutes.

Spread the cooked leek mushroom mixture on top of the crust.  Then sprinkle 3 teaspoons of gorgonzola on top of the mixture. Bake for an additional 5 minutes at 350° F.

Cut, sprinkle with pepper (if you want) and serve.

_______________________________________________________

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

My husband and I ate this for dinner one night.  It is very rich and quite filling.  Do pop over and check out Andrea’s blog and see her recipe of Roasted Maple Butternut Squash Bacon Flatbread which inspired my leek and mushroom topped shorty-bready-biscuit.

Are you going to top yours with leeks and mushrooms or something else?

Dance Exercise, Nia, Nia in the City of San Jose, Nia classes in the South Bay, Nia Teacher, Nia Class, San Jose Nia, Nia San Jose, Nia workout, Nia, Gentle Yoga, Group Ex classes, YMCA, Zumba, Nia Technique, SJ City Fit, SJCityFit

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