Homemade Flatbread/Pizza . . . . . . .

Here's my quick, easy, and hopefully healthy flatbread mentioned 

recently. A few of you said you'd like to have the recipe.

Leek and Mushroom Flatbread/Pizza

A pre-made flatbread or pizza crust - I like Stonefire brand, or 

of course you can make your own crust!

1-2 med. leeks, washed well, dried and trimmed, sliced thinly

7 oz mixed mushrooms - white button, cremini, shitake - sliced 

4 oz Fontina cheese, sliced 

Olive oil

Salt and freshly ground black pepper

Arugula tossed with a little olive oil.

Place a large shallow-rimmed baking sheet on center rack while pre-heating oven to 375F.

In a medium skillet, sauté the sliced leeks in a little olive oil over moderate heat 

until soft, but do not let them color. Add the sliced mushrooms along with salt and 

pepper and a little more oil if they soak up the oil already in the pan. Let all soften 

together for a few minutes then remove from heat.

Remove baking sheet - remember it will be hot - place flatbread on it and 

spread the leek/mushroom mixture over the crust, tucking in the slices of cheese.

Return to oven and bake 15 minutes until cheese has melted and crust is crisp.

Top with the arugula, slice and enjoy!

I concocted another version last evening to use up items lurking in the 'frig - 

a bag of chopped rainbow chard (sautéed with a little garlic), 

a chunk of Manchego cheese, mushrooms, a thinly sliced shallot, and scattered 

pine nuts on top - quite delicious.

That's the fun part of flatbreads, you can create a rustic, healthy version with so many

good ingredients you may already have on hand. I keep the pre-made crusts, white 

and whole wheat, in the freezer and thaw before using.

A bowl of a homemade soup, along with a slice of healthy pizza, makes a 

satisfying meal.

Gathering. . . . . . .

Although I culled my cookbook collection a few months ago - sharing with 
a friend and a granddaughter who both love to cook - I always keep a little  
list of cookbooks I've made note of and would love to have. I suppose this means 
I will be forever adding to, and subtracting from, the rows of books that  fill up 
and spill out from two kitchen shelves.

This Christmas, I believe a little elf took a peek at my list and told my 

granddaughter Jasmin that this book was mentioned. Imagine my excitement when 
I opened my present on Christmas Eve and out popped Sunday Suppers in its 

lovely linen-look binding. Full of recipes and beautiful photos, the introduction tells

about the start and growth of a very special Brooklyn, NY idea where supper has 

turned into some amazing gatherings of families, friends and even
 invited strangers. I love cookbooks with personal stories and history, ones that read 
more like novels than just recipes. Looks like I will be spending time reading, 
then cooking, from this book. I love the idea of casual gatherings, kept simple, 
but delicious.

Do you enjoy collecting cookbooks?

Did you receive any exciting cookbooks as gifts?

The Almond, a healthy nut!

Do you like almonds?  We know how healthy they are as snacks or added 
to salads and veggie dishes, but sometimes isn't it nice to bake them in a cake 
or cookie, and add a little buttery sweetness to an afternoon cup of tea or coffee.

These are SO good but I usually only bake them at Christmas, or for special 

occasions because, I confess here, I eat far too many of them!

First time baking these may seem a little weird - the spreading and patting with 

your nice scrubbed clean hands. It's really an easy recipe though so give them a try.

ALMOND BAR COOKIES

8 oz. salted butter                                

1 cup granulated sugar                Cream together well in electric mixer

1 egg yolk (save the white)        

Add 2 cups all-purpose flour and 3 teaspoons of pure almond extract. Mix gently until dough forms. Divide into two and spread/pat out very thinly with hands to completely cover two very lightly buttered 15" X 10" cookie sheets with rims. Spread roughly at this point - it will smooth out later. Lightly beat the egg white, divide in half over each cookie sheet and spread over the dough with hands (this will smooth it out!).  

Sprinkle generously with sliced almonds.  

Bake at 250F (very slow) for approx. 30-40 mins. (I find darker pans seem to take less time than shiny ones) or until lightly browned - watch carefully toward end of baking time, cookies should not be over-baked or dark.

Slice while hot, cool about 10 mins. then remove to wire rack to cool completely. Store in an airtight tin - they freeze well too.

Makes about 4 doz. delicious cookies.