Zimmy's Nook

@zimmysnook

Breads & Pastries

Sourdough Toasts

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Six pieces of toast all with three different toppings.

Sourdough Toasts – Three ways

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread

A close up image of smoked salmon on toast
Sourdough Toasts – Smoked Salmon

Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes.

A close up image of guacamole toast with eggs.
Sourdough Toasts – Guacamole and Eggs

BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper.

A close up image of BLT sourdough toast
Sourdough Toasts – BLT

We are curious to know, which of these toasts has YOUR name on it? Leave us your reply in the comment box below.

Six pieces of toast all with three different toppings.

Sourdough Toasts

Smoked Wild Sockeye Salmon: smoked wild sockeye salmon, cucumber, red onion, capers, lemon zest on a yogurt-hummus spread
Spicy Guacamole and Eggs: soft boiled eggs, radishes, mint on spicy guacamole, finished with red pepper flakes
BLT: double smoked bacon, heirloom tomatoes, frisée, parsley, on yogurt-hummus spread, finished with Maldon salt & freshly ground pepper
We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.
Print Recipe Pin Recipe
Prep Time 15 mins
Total Time 15 mins
Course Breakfast, Lunch, Snack
Cuisine North American
Servings 3 people

Ingredients
  

Garnish

  • Capers
  • Lemon zest
  • Mint
  • Red pepper flakes
  • Malden salt
  • Fresh ground pepper
  • Parsley

Instructions
 

Assemble the toasts

  • Smoked Wild Sockeye Salmon: Spread 1½ tablespoons of the yogurt-hummus spread on each piece of toast, then add the salmon, cucumber, red onions, capers, and finish with some lemon zest. (Some fresh dill would be nice on this as well)
  • Spicy Guacamole and Eggs: Spread 1½ tablespoons of the guacamole on each piece of toast, then carefully add the soft-boiled eggs, radishes, mint and finish with red pepper flakes.
  • BLT: Spread the yogurt-hummus spread on each piece of toast, then add the frisée, double smoked bacon, heirloom tomatoes, parsley and finish with Maldon salt & freshly ground pepper.
Keyword blt, guacamole toast, smoked salmon
Tried this recipe?Let us know how it was!

Hope you enjoy these Sourdough Toasts! We are curious to know, which one has YOUR name on it? Leave us your reply in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine

Beer Braised Onion & Steak Galette

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Steak & Onion Galette sliced in quarters with beer, side salad, cheese and steak slices.

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!”

Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions.

An image of local Ontario onion varieties that will be used in a steak & onion galette.

Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!

A close up image of a steak & onion galette

Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!

In Ontario, large, sweet Spanish and red onions are harvested from early September until the latter part of December. Popular varieties of cooking onions (yellow skins) are available all year round, thanks to modern storage methods and small bunching onions (green onions or scallions) run through to mid-November.

So, it is a perfect time to support local and add Ontario onions to your next meal!

Steak & Onion Galette - braised onions ingredients
A sauté pan with braised onions.
Steak & Onion Galette - pastry ingredients
Steak & Onion Galette - pastry dough rolled into a 12-13" circle
Steak & Onion Galette filled with onions and cheese, with brushed egg yolk edges.
A finished bubbling galette coming out of the oven.
Two striploin steaks with fat removed.
Two steaks in a pan, with one flipped.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

A close up image of a steak & onion galette

Beer Braised Onion & Steak Galette

The beer braised onion and smoked gorgonzola filling in this galette is so darn delicious, that I think the recipe title should be “Beer Braised Onion Galette – Steak Optional!
Using a combination of four different fresh local onions, cooking them slowly with garlic & thyme, then bathing them in a local craft beer with a lovely citrus note brought out all things good about onions. Amazing taste, incredible aroma, richness, sweetness, tenderness… then baked with this soft, flakey, buttery pastry, with the smoked gorgonzola and bam! The magic happens!
Steak and onions are a classic combination, and do not get me wrong, they work in perfect harmony here, but if you wanted the onions to perform solo, they are up to the task!
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 48 mins
Total Time 1 hr 8 mins
Course Dinner, Main Course
Cuisine French
Servings 4 people

Ingredients
  

Beer Braised Onion Filling

  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon butter
  • 2 pounds 907 g – 4 medium onions (2-4 different varieties), thinly sliced * I used Spanish, Red, Dutch cooking & Yellow cooking – once peeled & sliced, yields about 5.5 cups
  • ½ teaspoon sea salt
  • ½ teaspoon ground pepper
  • 5 sprigs thyme leaves removed
  • 2 garlic cloves minced
  • 1 tablespoon brown sugar
  • 1 cup beer
  • 80 g smoked gorgonzola cheese crumbled

Galette Pastry Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon granulated sugar
  • ¼ teaspoon salt
  • ½ tablespoon fresh thyme leaves finely chopped
  • ½ cup cold unsalted butter cubed (cube and place in freezer for 5-10 minutes before using)
  • 4 teaspoon ice water
  • 1 egg beaten

Steak

  • 2 8 oz striploin steaks fat removed (about ¾” to 1 inch thick)
  • Salt
  • 1 tablespoon olive oil

Instructions
 

Braised Onions

  • Heat oil and butter in a large sauté pan (with a lid) over medium-high heat until the butter melts. Add the onions, salt & pepper and cook covered, stirring occasionally, until onions are soft and slightly browned in spots, 6-8 minutes. Add thyme and garlic and cook for 2 minutes. Sprinkle with brown sugar and stir to combine. Add in beer; bring to a boil over high heat. Reduce the heat to maintain a simmer, cover and cook for 15 minutes.
  • Uncover and gently stir the onions. Increase the heat to medium-high and cook at a gentle boil, stirring frequently, until the sauce has thickened to a light syrup, 8 to10 minutes.
  • Remove from heat and let cool slightly while you prepare the pastry.

Galette Pastry

  • Position rack in bottom of oven. Preheat to 375F.
  • Add flour, sugar, 1/4 tsp salt and thyme into a food processor and blend to combine. Add butter. Pulse until crumbs form. With motor running, add ice water through spout. Continue blending just until dough comes together. It should not be too sticky.
  • Lay a large piece of parchment on counter. Sprinkle lightly with flour. Pour pastry dough from food processor onto the parchment and form into a ball. Dust rolling pin with flour. Roll pastry on parchment into a circle, about 12 to 13 inches wide. Pastry will be quite thin, and edges will be uneven, but this is a rustic pie, so do not fret. Transfer parchment and pastry onto a baking sheet.
  • Spread cooled onion mixture onto centre of pastry, forming a 10-to-11-inch circle. Fold pastry over, just to cover edge of the onions (about 1.5 to 2 inches). Centre of pie will not be covered with pastry, and edge will be uneven. Lightly brush pastry with egg mixture. Then dot the onions with the crumbled gorgonzola.
  • Bake until pastry is golden brown, and mixture is bubbly, 35 to 40 min.

Seared Steak

  • While the galette bakes, let the steaks rest at room temperature for 20 minutes.
  • Heat oil in a 12-inch skillet over medium-high heat (let the pan heat for about 2 minutes).
  • Pat both sides of steak dry with paper towels then season both sides with salt.
  • Place steaks in skillet and press down to ensure the entire bottom surface is making direct contact with skillet. Let cook until browned on bottom, about 1.5 minutes.
  • Flip and press down on the steak to ensure good contact, then cook 1.5 minutes more.
  • (Note – 3 minutes total was a nice medium rare for my steaks that were ¾ inch thick – adjust cooking time based on thickness and preferred doneness)
  • Let steak rest for 5 minutes then thinly slice across the grain.

Serving

  • Once the galette is done, let it rest for 3 to 4 minutes, then top with the all the slices of just one steak. Sprinkle with thyme, cut the galette into quarters and serve with the second steak on the side, more cheese (optional), finishing salt and thinly sliced green onions (also optional).
Keyword beer braised, onion galette, onion recipes, steak
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Herbs & Garlic Cheese Jalapeño Biscuits

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An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.
Herbs & Garlic Cheese Jalapeño Biscuits

These easy Herbs & Garlic Cheese Jalapeño Biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.

An image of the ingredients to make Herbs & Garlic Cheese Jalapeño Biscuits
A mixing bowl with dry ingredients with shredded cheese and jalapenos added in.
An image of dough flatten out in a rectangle.
This is an image of the biscuits placed on the baking tray with a jalapeno slice on top
An image of jalapeno biscuits on a sheet pan being brushed with melted butter
A side view of jalapeno biscuits with shredded cheese added

I have partnered with Bothwell Cheese to develop a recipe highlighting Non-GMO Sunny Dog Barkin’ Herbs & Garlic Cheddar as an awesome cheese for baking. Opinions in this post are my own.

An image of a basket of jalapenos biscuits nestled in a black and white striped tea towel. There is a dish of gravy and a plate of shredded cheese next to this basket.

Herbs & Garlic Cheese Jalapeño Biscuits

These easy biscuits are tender, flaky, cheesy, and really tasty! Best part, the cheese already has so much flavour, with oregano, basil, & garlic, that you do not need to add a lot of other ingredients to create these delicious, savoury biscuits.
Please note, I doubled the recipe when these photos were taken.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 23 mins
Total Time 43 mins
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 6

Equipment

  • 2 ¾” round biscuit cutter

Ingredients
  

  • 2 cups all-purpose flour 250g
  • 1 tablespoon baking powder baking powder is good for 6 months once opened
  • 1 tablespoon granulated sugar
  • 1 teaspoon salt
  • 6 tablespoons unsalted butter very cold 85g, cut into small cubes
  • 2 tablespoons fresh jalapeño peppers seeds removed finely chopped (or to taste)
  • 1 cup Herbs & Garlic Cheddar Cheese shredded (plus ¼ cup more for finishing biscuits)
  • ¾ cup buttermilk very cold (plus 2-3 tbsp more for brushing biscuits)
  • 6-7 thin jalapeño slices
  • 3 tablespoons melted butter

Instructions
 

  • Chill your cubed butter in the freezer for 10-20 minutes before beginning this recipe. (It is ideal that the butter is very cold for light, flaky, buttery biscuits.)
  • Preheat oven to 400F and line a cookie sheet with parchment paper. Set aside.
  • Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
  • Remove your butter from the freezer, add to the flour mixture and stir with a wooden spoon or spatula. Mix the butter until the mixture resembles coarse crumbs.
  • Add buttermilk and stir until combined.
  • Add 1 cup of cheese and 2 tablespoons jalapeños, mix in to combine evenly. (Do not over work the dough. It will appear very crumbly at this point.)
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. (If the dough is too sticky, add flour until it is manageable.)
  • Once the dough has come together, begin folding it in half, over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again. Repeat this step 5-6 times. (Take care to not overwork the dough.)
  • Use your hands (do not use a rolling pin) to flatten the dough to 1″ thick.
  • Lightly dust a 2 ¾” round biscuit cutter with flour.
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet. (Repeat until you have gotten as many biscuits as possible.)
  • Gently re-work the cut scraps of the dough to get another biscuit or two until you have at least 6 biscuits.
  • Ensure the biscuits are placed less than ½" apart on the baking sheet, then brush lightly with 2-3 tablespoons buttermilk and add a jalapeño slice to each biscuit.
  • Bake on the middle rack of the oven for 20 minutes (until tops are beginning to just turn lightly golden brown.)
  • Remove baking sheet from the oven and brush with melted butter, sprinkle lightly with ¼ cup of cheese, then return to the oven for 3 minutes until cheese is melted.
  • Remove from oven, serve warm and enjoy.

Notes

The butter and buttermilk need to be as cold as possible. Freeze the butter before using it and keep the buttermilk in the refrigerator until it is time to add it.
Do not twist your cutter while cutting the biscuits. This can seal the edges of biscuits, limiting them from rising!
Keyword biscuits, easy recipe, fall baking, Jalapeño, savoury biscuits
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & James

Ontario Pear & Prosciutto Naan-Pizza

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This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey. Quality local ingredients, simply, yet thoughtfully prepared.

The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear & Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.

Disclosure: I have participated in a paid partnership with The Ontario Produce Marketing Association. Opinions in this post are my own.

This is a top down image of three Ontario Pear & Prosciutto Naan-Pizzas with a pot of honey, rosemary sprigs, Bartlett pairs and glassed of wine on a wooden cutting board.

Ontario Pear & Prosciutto Naan-Pizza

Fresh local pears sautéed in butter with rosemary, layered on naan with marinated onions and creamy Brie, then baked. Finished with a tender ribbon of prosciutto, fresh baby arugula and a drizzle of local smoked honey.
Quality local ingredients, simply, but thoughtfully prepared. The peak season for pears is from the early fall, through the winter, so it’s a perfect time to whip up some Ontario Pear& Prosciutto Naan-Pizzas. Delicious as an appetizer or light meal. Try pairing with a salad or your favourite bowl of soup.
Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 8 mins
Eating time 7 mins
Total Time 35 mins
Course Appetizer, Main Course
Cuisine American
Servings 4 people

Ingredients
  

  • 2 Ontario Bartlett Pears halved, seed removed, sliced into 1/4" thick slices
  • 2 tbsp butter
  • 1 sprig of fresh rosemary cut in half
  • 1/2 red onion thinly sliced
  • 1 tbsp rosemary finely chopped
  • salt & pepper
  • 1/2 – 3/4 cup olive oil enough to cover the onions 1/2 – 3/4 cup
  • 4 naan approximately 8" rounds
  • 16 slices of Brie 2" long x 1/4" thick (200-250 g)
  • 4 slices of prosciutto
  • 1 cup arugula
  • smoked honey (or your favourite honey)

Instructions
 

  • Combine the onions and the chopped rosemary in a small bowl, sprinkle with salt & pepper, then pour the olive oil over the onions stir to combine the seasoning and set aside on the counter for at least 30 minutes up to 4 hours.
  • Preheat your pizza oven, grill or oven. (Pizza oven 800°F/425°C, Grill to 450°F/230°C, Oven to 425°F/220°C)
  • In a skillet over medium-low heat, add the rosemary sprigs and butter. Melt the butter and bruise the rosemary with a wooden spoon to bring out the flavour. Cook for 1 minute, then add the pears in a single layer. If your skillet is small you may have to do this in 2 batches. Cook until the pears are just barely beginning to soften, 5-7 minutes flipping once. Remove pears from the skillet to a plate until you are ready to assemble the naan.
  • Brush the top of each naan with a little of the oil mixture from the onions. Add 6-8 onion circles, 4 slices of Brie and 7-8 pear slices to each naan. Cook until the Brie has melted (60-90 seconds in the pizza oven, turning frequently; 6-8 minutes on the grill or in the oven. After closing the grill lid, turn the heat directly under the naan off, so that it doesn’t burn).
  • When the Brie has melted remove naan and finish each with a piece of prosciutto, 1/4 cup of arugula and a drizzle of honey.
  • Serve hot and enjoy!

Video

Notes

 
 
Keyword easy pizza recipe, naan, Ontario Bartlett Pears, pear, pizza, prosciutto
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy)

Grilled Prosciutto Flatbread

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An image of two grilled flatbread with Proscuitto, arugala, red chilis and onions on a grill

Grilled Prosciutto Flatbread

It is official, if you haven’t been grilling all year long, it is now time to fire up the grill, clean off a table and enjoy dinner al fresco this long weekend!

I’ve partnered with Mastro/San Daniele to put together a prosciutto flatbread recipe, so simple, yet so flavourful, anyone can do it! All you need is a grill, store bought pizza dough, San Daniele Prosciutto, a few spices, passata, onions & chilies. (ad)

Ingredients

  • 2 packages San Daniele Prosciutto (6-8 slices per flatbread)
  • 700g refrigerated pizza dough (store bought), divided into 2 equal balls
  • Cooking oil
  • 1 cup Passata
  • 1/4 teaspoon granulated garlic
  • 1/4 teaspoon granulated onion
  • 1/4 teaspoon freshly ground pepper
  • 1/2 teaspoon dried oregano
  • Marinated red onions (make ahead – see preparation)
  • Quick pickled long red chilies (make ahead – see preparation)
  • 2-3 cups arugula
Preparation

Marinated red onions: thinly slice a red onion, place in a bowl that fits the onion rings with at least an inch of room to spare. Pour in olive oil to completely cover onion. Add 1 tbsp balsamic vinegar, 1 tsp oregano and season with salt and freshly ground pepper. Leave onions uncovered on the counter for at least 2 hours, up to 2 days.

Quick pickled long red chilies: thinly slice 4 long red chilies and place in a small jar with a lid. Pour pickle juice from a jar of pickles, olives, or hot peppers to just cover the chilies. Cover and refrigerate for at least 60 minutes.

Remove the dough from the fridge and let it come to room temperature (30-60 minutes) before rolling out.

In a small bowl mix the passata, granulated garlic, granulated onion, pepper, and oregano and set aside.

Preheat the grill on medium heat.

Roll out each dough ball on top of a lightly floured cookie sheet to form a thin rectangle (does not have to be perfect).

Lightly brush the grill grates with oil, then slide the dough onto the preheated grill and cook for 3-4 minutes, or until it starts to brown on the bottom (lower the heat of it starts to blacken).

Remove both flatbreads from the grill. Leave the cooked side down for a couple of minutes before flipping it over (this will keep the uncooked side from sticking to the cookie sheet). Top the grilled-side of each flatbread with 1/2 cup of the passata sauce and spread evenly (stopping about 1.5” from edge).

Layer 10-12 marinated onion slices and chillies to taste, then place the flatbreads back onto the grill for another 3-4 minutes, or until it starts to brown on the bottom.

Turn off the grill and add the ribbons of prosciutto and arugula.

Cut into equal pieces and serve with the leftover onions, red chilies, chili flakes and more arugula.

Tips:
  • When grilling flatbreads, have all your ingredients prepped and ready to go before you start.
  • Also delicious with the addition of slices of brie or crumbled goat cheese (add with onions before cooking the bottom to slightly melt the cheese).

Use leftover onions in other recipes and use the flavoured oil to add interest to dressings or marinates.

In addition to this Grilled Prosciutto Flatbread recipe, you can find more of my favourite Mastro/San Daniele recipes here.

Hope you enjoy my Grilled Prosciutto Flatbread recipe! We would love to hear from you, please leave us your feedback in the comment box below.

Have a delicious day! James (aka Zimmy) & Elaine


Flatbread with Prosciutto, Poached Pears & Blackberries

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Flatbread with Prosciutto, Poached Pears & Blackberries. Surrounded by honey, brie, grapes and cherries.

Elaine and I like putting together boards of food. Sometimes it’s a big board of appetizers to feed a large group, and others it’s a smaller selection of snacks, to nibble on, over wine & conversation with friends.

Whether a planned event or a last-minute drop in, we always have San Daniele Prosciutto on hand because it’s so versatile and delicious!

The grilled asparagus wrapped in prosciutto, then finished with Bleu Benedictine cheese is so darn good! (honestly, this may be my dad’s favourite food combination ever!) Recipe here.

The melon salad with fresh mint & basil from the garden, mini bocconcini and prosciutto, tossed in a lemon vinaigrette is the taste of summer on a plate.  Recipe here.

But, seriously… my freshly made flatbread, layered with poached pears, blackberries & thyme, arugula, goat cheese, ribbons of prosciutto, then drizzled with local wildflower honey, was an absolutely perfect bite! (I should have made more!!!) Recipe below

Flatbread with Prosciutto, Poached Pears & Blackberries

Ingredients
  • 8” x 10” Homemade Flatbread (1/3 of attached recipe) – or use store bought
  • 1 medium pear, thinly sliced
  • 8 -10 blackberries, sliced in half
  • 2 teaspoons fresh lemon-thyme (or thyme), divided
  • 1 tablespoon butter
  • 1/4 cup crumbled goat cheese (blue cheese works well too)
  • 4 slices of prosciutto
  • Arugula
  • Local Wildflower Honey
Preparation

** Prepare dough ahead if making homemade.

Preheat a large skillet or griddle over medium high heat.

Meanwhile, heat a medium skillet over low heat and add butter to the pan. Once butter has melted, add thinly sliced pears & 1 tsp of lemon-thyme, mix to coat with butter, cover and let cook until pears are just slightly softened (not mushy) – 2 to 4 minutes. Remove lid, remove pan from heat, add blackberry halves to pan, set aside.

If making homemade flatbread, follow the recipe to cook the flatbread (remember to use 1/3 of the dough recipe to roll out the 8” x 10” size). If using store bought flatbread, heat the flatbread for 1 – 2 minutes on each side to warm through.

Skillet Flatbread

Place the flatbread on a cutting board and layer pears, blackberries, arugula & goat cheese, evenly over the flatbread. Add prosciutto ribbons, spaced out across the width of the flatbread. Sprinkle with 1 tsp of lemon-thyme and drizzle with wildflower honey.

Slice down the middle of the flatbread lengthwise and then slice widthwise into 8 equal pieces (each with ½ slice of prosciutto).

Enjoy!

Disclosure: I have participated in a paid partnership with Mastro/San Daniele. Opinions in this post are my own.

Skillet Flatbread

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Top down image of a flatbread in a pan, a pot of Thai green curry, a pot of rice and peas and a stack of flatbread (naan).
Skillet Flatbread & Thai Green Curry Chicken

Drop by my kitchen and you are likely to find a bag of store-bought naan, pita, or some other flatbread. But, did you know that you can make delicious flatbread at home, in a non-stick skillet? It just takes a few common kitchen ingredients, a bit of time (for the dough to rise) and before you know it, you’ll have a piping hot pile of flatbreads ready for anything from breakfast pizza topped with an egg, to wraps for grilled meat & veggies, an addition to a charcuterie board, or simply to scoop up some homemade hummus.

INGREDIENTS
  • 2 cups all purpose flour, plus more for rolling
  • 3 teaspoons sugar
  • 1 x 8g pouch active dry yeast
  • 1 teaspoon salt
  • 3 tablespoons plain Greek yogurt
  • 2 tablespoons extra virgin olive oil
  • 3/4 cup warm water (about 100°F)
  • 3 tablespoons olive oil, for brushing on finished flatbread
PREPARATION

In a medium bowl, dissolve the active dry yeast and 1 teaspoon of the sugar with 3/4 cup warm water (about 100°F). Let it sit until frothy, about 10 minutes.

In a large bowl, whisk together the remaining 2 teaspoons of sugar, flour, salt. Set aside. Once the yeast is frothy, add the yogurt and olive oil to it and whisk to combine. Pour the yogurt mixture into the dry ingredients and mix the dough together with a fork. When the dough is about to come together, dust with flour and knead gently into a soft, slightly sticky dough. As soon as it comes together, stop kneading.

Lightly oil a large clean bowl (the bowl should be large enough to allow the dough to double in size). Transfer the dough to the prepared bowl and cover with plastic wrap. Let sit in a warm place for 1 to 2 hours, or until doubled in size.

Let dough sit in a warm place for 1 to 2 hours, or until doubled in size.

Dust a work surface with flour and place the dough on top. Sprinkle some flour on top of the dough. Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.

Shape the dough into a long rectangle and cut into 6 equal portions, form each portion into a ball and sprinkle with flour.

Warm a heavy nonstick pan over medium-high heat until very hot. Using a rolling pin, roll one of the dough balls into a circular shape about 1/8-inch thick (it should be about 6.5-7” circle). Gently shake the dough to release any excess flour; then lay the dough in the dry skillet and cook until the top is bursting with air bubbles and the bottom is golden and blackened in spots, 2-3 minutes. Flip the flatbread and cook about 1-2 minutes more until the bottom is lightly browned and blistered in spots.

A flatbread (naan) being made in a skillet on the stove top.
Hestan ProBond Forged Stainless Steel Nonstick 8.5″ Skillet

Remove the flatbread from the skillet and brush with olive oil. Place the flatbread on foil, then fold foil over to cover flatbread. Repeat with the remaining flatbread, adjusting the heat lower if necessary as you go (I usually remove the pan from the heat as I roll out the next flatbread, so it doesn’t get too hot and burn the flatbread).

Keep the cooked flatbread warm, by placing the foil packet in a 200°F oven. Store leftovers in a Ziplock bag.

Servings: 6 flatbread
Prep Time: 30 Minutes
Cook Time: 20 Minutes
Inactive Time: 1 to 2 hours rising time

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

Have a delicious day! James (aka Zimmy)

Proud Hestan Culinary Ambassador. Opinions in this post are my own.

Bratwurst Sausage and Feta Phyllo Pie

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Heart shaped phyllo pie with a slice removed. Red and white dishcloth with a tomato and heart shaped feta salad. Two glasses of white wine, a red heart gift box and a plate with a slice of the pie with a gold fork and red napkin.

I believe the saying goes… the way to a woman’s heart is through her stomach? ♥️
So, I made my beautiful Macedonian Valentine, a take on the traditional feta phyllo pie Zelnik (or Börek).
Made with @grimmsfoods bratwurst sausage and feta cheese, filled with leeks, red onions, roasted red peppers, ricotta and oregano, then brushed with Greek yogurt & egg wash.
It seemed to work as I think she loves me! ♥️
Happy ♥️ day!

Ingredients
  • 3 Grimm’s Fine Foods Bratwurst Sausage (8 oz – casing removed)
  • ¾ cup Grimm’s Fine Food Feta Cheese (crumbled)
  • 3 small leeks – white part only (rinsed, dried & diced – approximately 1½ cups)
  • 1 small red onion (diced)
  • Salt & freshly and ground pepper
  • 2 tbsp olive oil (divided)
  • ½ cup roasted pickled red pepper (diced)
  • ½ cup ricotta cheese
  • 1 egg
  • 1 tbsp fresh oregano (finely chopped)
  • 12 sheets phyllo dough (thawed)
  • ½ cup melted butter
  • 1 egg
  • 1/3 cup plain Greek yogurt
  • 10” loose bottom heart pan (or 9” loose bottom round tart pan)
Bratwurst Sausage and Feta Phyllo Pie Ingredients
Bratwurst Sausage and Feta Phyllo Pie – Recipe Ingredients
Preparation

In a pan over a medium heat, add 1 tbsp olive oil, onion and leeks, sprinkle with a little salt & pepper, then sweat until soft and slightly golden. Add red pepper, mix to combine and cook 1 minute. Remove to small sheet pan to cool.

In the same pan, over medium heat, add 1 tbsp olive oil and Grimm’s Bratwurst Sausage. Using a spatula, break the sausage into little pieces and cook 5 to 7 minutes, until browned. Remove sausage to a plate lined with paper towel to drain fat: then add sausage to vegetables.

In a small bowl, beat 1 egg, add oregano and ricotta, whisk until smooth; add Grimm’s Feta cheese and mix to combine.

Pour the cheese mixture over the sausage and vegetables and combine. Filling is complete.

Preheat oven to 375°F.

Prepare baking pan, with a piece of parchment, cut to fit the bottom of the pan.

Lay a piece of phyllo on the work surface (length laid out left to right); using a pastry brush, lightly coat with butter and then add a 2nd sheet of phyllo and brush the edges lightly with butter. Spread 1/6 of the filling straight across the phyllo near the edge of the sheet. Roll loosely up into a tube. Place the tube down one edge of the heart shaped pan (if using a round pan, form into a tight swirl and place in center of pan). Continue brushing, filling and rolling, place all the rolls as you make them into the pan from the outside in (for a round pan, continue to swirl from the inside out).

In a small bowl, mix 1 egg and the yogurt together until smooth. Drizzle, the mixture over the pie and use a pastry brush spread evenly over the phyllo.

Bake at 375°F until golden brown (30-40 minutes).  Use tin foil to cover the edges if they begin to brown too quickly.

Perfect to make ahead and reheat before serving.

Delicious served alongside a Village Salad with Grimm’s Feta, tomatoes, cucumbers and red onions!

  • Prep Time: 25-35 mins
  • Cook Time: 30-40 mins
  • Total Time: 55-75 mins
  • Serves: 4

Hope you enjoy this recipe! I would love to hear your feedback in the “comments” below!

This Bratwurst Sausage and Feta Phyllo Pie recipe was created in partnership with Grimm’s Fine Foods however, opinions in this post are my own.