Sunday, June 21, 2009

Zucchini and Olive Flatbread and Roasted Potato Salad

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Last night Andy and I really enjoyed hearing the NC Symphony at Koka Booth Amphitheatre in Cary, for the “Soundtracks Under the Stars” show. We packed an awesome picnic supper, wine, and lawn chairs…all set for a pleasurable evening. Thank goodness it started at 7:30 PM and that we were shaded by pine trees, both gave us a little relief from the hot day we had…98 degrees!!!  I also found out that, William Henry Curry, the conductor, just recently started working with the Durham Symphony Orchestra! We’re going to check them out in October for the Fall Classical Concert at the Carolina Theatre.foodblog 013

Zucchini and Olive Flatbread

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  • All-purpose flour, for dusting
  • 1 pound pizza dough
  • 1 tablespoon extra-virgin olive oil plus extra, for drizzling
  • 1 large zucchini, trimmed and cut into 1/8-inch slices
  • 2 tablespoons chopped fresh oregano leaves, divided
  • 1 1/2 cups shredded mozzarella
  • 1 cup grated Pecorino Romano
  • 1/2 cup pitted sliced black or green olives

Place an oven rack in the lower third of the oven. Preheat the oven to 450 degrees F.

On a lightly floured work surface, roll out the dough into a 12-inch circle. With a pastry brush, brush 1 tablespoon of the oil over the dough. Using the tines of a fork, prick the dough all over. Arrange the zucchini slices in a single layer on top of the dough. Drizzle the zucchini with oil. Bake the dough for 18 to 20 minutes until the edges begin to brown. Remove the bread from the oven, sprinkle with 1 tablespoon of oregano, the cheeses, and the olives. Bake for 5 to 7 minutes until the cheeses are melted and bubbly.

Sprinkle the flatbread with the remaining oregano, cut into wedges and serve. foodblog 005

Recipe courtesy of Giadia at Home

Ann's Roasted Potato Salad

This is my FAVORITE potato salad, I’ve made it several times before and it never disappoints. The potatoes get all golden brown and crisp in the oven and then they are tossed in a Dijon mustard vinaigrette!!

  • 6 tablespoons olive oil, divided
  • 6 garlic cloves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon ground pepper
  • Handful chopped fresh thyme and rosemary leaves
  • 3 pounds russet potatoes, cut into large dice
  • 2 tablespoons white vinegar
  • 2 teaspoons Dijon mustard
  • 1/4 cup chopped shallots
  • 1 cup chopped basil leaves

Preheat oven to 375 degrees F.

Mix 2 tablespoons of olive oil, the garlic, salt, pepper and herbs. Add potatoes and toss. Spread out onto a baking sheet and bake for 55 minutes, stirring occasionally. When potatoes are golden brown remove the pan from the oven and let cool.

When potatoes are cool, place them in a bowl and scrape the pan drippings into a measuring cup. Add enough oil to the drippings to measure 4 tablespoons of oil. Whisk the vinegar and mustard in a small bowl. Gradually add the oil and then mix in the shallots. Pour the dressing over the potatoes and combine. Season with salt and pepper, if needed. Add chopped basil. Let stand for 1 hour at room temperature. Serve.

Recipe courtesy of Rachael Ray

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