Recipes for a Cure
This saucy dish is part of a collection of recipes written to benefit the National MS Society. In 2008, my sister Lexi (then 21 years old) was diagnosed with multiple sclerosis. We formed a team of friends and family called MS is BS (Mind Strong is Body Strong), and each year we raise thousands of dollars for MS research. This recipe was written in tribute to a generous donation towards my $1500 fundraising minimum for the 2013 Capital Challenge Walk, a two-day 50K walk through Maryland, Virginia and DC. Learn more about team MS is BS on our website at http://msisbs.org
Brunch Buddies 4 Life
Contrary to popular belief, it doesn’t take ages to forge a friendship of worth. Case in point, take my BFF Tara – we met as sketchily as a Craigslist missed connection (not that I know what those are all about…) Back in 2010, my homegirl discovered Adesina’s Kitchen through our fave food blogger hub, FoodBuzz. After hitting me up for my thai dumpling recipe, I meandered over to her site What We Chow, and found that we enjoyed waxing poetically over luxe ingredients, price tag be damned. I was enamored at the prospect of making her virtual acquaintance, but had no idea that shit was going to get real. Pronounced: rull. Continue reading Truffled Eggs with Pancetta, Arugula and Fontina Flatbread
Ok, hold your panties for this one folks (and sorry to all of my many friends who have a problem with the word “panties” – just pretend it didn’t happen). This one is a middle east platter with flatbread for a plate. You just eat away until you get to the table top and then lick it clean. Kidding – use a plate, nasty. But I do give you permission to lick the plate clean. Fo sho.
This simple pizza is a riff off of the Lebanese treat, manaeesh, that’s like a pizza with ground meat and sumac. If you haven’t tried ground sumac before, it’s certainly worth a go – it’s very slightly smoky and earthy, and can be used in lamb and beef dishes for absolute fabulousness. Rather than marinara and sausage, you’ve got hummus and delicately spiced ground beef. Mozzarella meets the melty craving and feta adds salty goodness. Top it all off with cool, lemony tabouleh (which you can buy or make for yourself) and you are in business. It’s ah-MAY-zing. And oh so easy to prep for some random guests who decide to pop in. Because you know those good friends of yours are total randoms. It’s all good, though. They always bring good booze, so certainly feed them for their generosity.
Middle Eastern Flatbread Pizza
1 lb. ground beef
1/4 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. sumac
pinch of allspice
1/4 tsp. thyme
1/8 tsp. black pepper
1 c. of hummus
1/2 c. of tabouleh
2-3 tbs. of crumbled feta
1/2 c. of mozzarella cheese
2 large flatbreads (pita, naan or even 1 large piece of Afghan bread)
Begin by sauteeing the ground beef until no longer pink. Drain and return pan to heat. Mix in the salt, sumac, allspice, thyme and black pepper. Set aside.
Preheat the oven to 450°. Line a cookie sheet with parchment paper (or use a pizza stone) and put your flatbread on top. Spread the hummus on each of the flat breads and top with the ground beef. Crumble the feta on top and sprinkle the mozzarella over that. Bake for 7-10 minutes, or until the cheese has melted.
Remove from the oven and let hang out for 3-4 minutes. Sprinkle the tabouleh on top and cut into wedges. Serve.