California Grill Flatbread

[TiggerGirl333]

How large of a portion is the flatbread at California Grill? Just wondering if this would be enough for a person for dinner, if you are sharing an appetizer and dessert as well.

 

[ozziewags]

It's about 10' x 5' (inches). The flatbreads are wonderful. I have a couple of their recipes and my family begs for them. One whole flatbread will fill you up!!!!

 

[Misti]

Yummy--I LOVE the flatbread and foccacia (sp?!) at CG. On our last trip in April, they didn't have flatbread--very disappointed. I guess it wasn't a bad thing. I'm such a carb addict that I usually go through the whole basket before my meal arrives! LOL

 

[PieInYourEye]

I had the triple garlic one last weekend! It was terrific. That and the Banana Chocolate Bread Pudding with ice cream and I'd be set!

 

[Tnkrbl2199]

We get the 4 cheese flatbread every time we go-the 2 of us finish it as an appetizer with no problem! Enjoy!

 

[Uncleromulus]

Hard to say if it would be large enough for dinner.
I usually handle one myself as an appetizer.
But Mrs. Uncleromulus would probably make do, especially if she had something else beforehand--.

 

[poohangel]

Never tried flat bread, in fact didnt know it existed till i started reading these boards.

ozziewags care to share your recipes?

 

[Misti]

Well, I feel like an idiot! This whole time I was thinking of the flatbread "crisps" they serve with the foccacia before your meal. LOL The flatbread pizzas are great, too. We usually order one with our meal. I think one as a meal might be filling if you have a smaller appetite.

 

[DeeP]

The wild mushroom flatbread is also very good. When we go to CG and wish to make a dinner out of appetizers instead of entrees we always get sushi, flatbreads and share a dessert, that along with a window table in the lounge during MK fireworks makes for a very enjoyable meal!

 

[ozziewags]

poohangel.....
Will be glad to share my recipes, as soon as I have a block of time to do it! Will probably be over the weekend? They are rather lengthy and you need a pizza stone for the perfect crust! Keep posted....I will put them on this thread, so keep it going, gang!

 

[IAMaGR8DISMOM]

My husband and I were just there over the weekend. Our server (Eric) notified us that there was a shuttle launch about to begin!! We grabbed our drinks and headed out to the balcony to watch the launch!!! This was only topped off by watching Fantasy in the sky shortly after!!!

Also, FYI, I saved my menu, the brick oven flatbreads are as follows:

House smoked salmon with chive creme fraiche
Triple cheese, triple garlic, sundried tomatoes and oregano
Sweet fennel sausage with bell peppers and spich herb pesto
"Hail Caesar" chicken flatbread with parmesan and fried capers
Roasted portobella and spinach with fontina and parmesan

This was truly a night to remember. We had a wonderful time!!

Also ate at Artist Point and Narcoossees!!

 

[ozziewags]

Flatbread with Chipotle Steak and Caramelized Onions
from previous CG chef, Clifford Pleau (Ladies Home Journal, July 1998)

Dough:
1 c warm water(110'- 115')
1 t sugar
1/4 t active dry yeast
1 1/2 T extra virgin olive oil
1 3/4 c whole wheat flour
3/4 - 1 c all purpose flour
1 t salt
1 t freshly ground pepper
_____________________
4 T extra-virgin olive oil, divided
2 T butter
4 large sweet onions, thinly sliced
1 T sugar
1 t salt, divided
3 medium chipotle chilies in adobo
1(3/4-1 lb) beef shell steak(or flank)(1" thick)
yellow corn meal
sour cream
_____________________
1. Make dough:
Combine warm water and sugar in small bowl; sprinkle yeast over top. Let stand 10 min., until foamy; stir in oil.
2. Combine whole wheat flour, salt and pepper in large bowl. Stir in yeast mixture with wooden spoon. Transfer dough to lightly floured surface, shape into a rough ball and knead 8 - 10 min., adding remaining 1/4 c all purpose flour if necessary, until smooth and elastic. Transfer to llightly oiled bowl. Cover bowl with clean kitchen towel and let rise in a warm, draft-free place 1 hour.
3. Twenty min. before baking, adjust oven rack to lowest position. Place shallow baking pan on top rack of oven. Place baking stone on lowest rack and heat oven to 500'.
4. Meanwhile, heat 2 T oil and butter in 12 inch skillet over medium heat. Add onions, sugar and 1/2 t salt. Cook onions, stirring frequently, 30 to 4o min., until caramelized.
5. With flat side of a knife, mash chipotle to a paste. Stir in 1 t of the paste into the caramelized onions; set remaining paste aside.
6. Transfer dough to floured surface; knead 2 min. Return to bowl; cover and refrigerate 20 min.
7. Meanwhile, heat grill pan 5 min. over medium high heat. Sprinkle both sides of steak with remaining 1/2 t salt. Oil pan and grill steak 5 min. Turn and brush top with remaining chipotle paste. Grill 8 to 10 min. more for medium rare; transfer to cutting board. Cover loosely with foil and keep warm.
8. Sprinkle a large cookie sheet generously with cornmeal. Divide dough into 4 equal pieces. On lightly floured surface, shape two pieces of dough with a rolling pin into two 10x6 inch ovals. Transfer ovals to prepared sheet; brush tops with 1 T oil. Divide and spread half the onion mixture over tops.
9. Just before baking, carefully place 1 cup ice cubes in baking pan on top oven rack. Immediately slide 2 flatbreads, one at a time, onto baking stone. Bake 10 min. until crisp and lightly browned.
10. Transfer flatbreads to large cutting board; cover loosely and keep warm. Repeat process, shaping and baking with remaining 2 pieces of dough, remaining 1 T oil and onion mixture.
11. Thinly slice steak across the grain. Divide steak over flatbreads. Cut into strips and serve with sour cream. Makes 10 slices.

****We have had this so many times that we discovered you can use any toppings you like. My son uses regular old sausage and pepperoni with pizza sauce. I like this recipe the best, but I will post another Clifford Pleau flatbread in the next post, which is also very good.

 

[ozziewags]

Mushroom-Feta Flatbread

1. Prepare dough as directed in previous post.
2. Meanwhile, heat oven to 450'. Wrap 4 large garlic cloves in foil. Bake 25 min., until softened. Cool; remove peel and mash to form a paste.
3. Heat grill. Combine 1/4 t salt and 1/2 t pepper in cup. Cut 1 pound white mushrooms in half. Slice 1/2 pound portobello mushroom caps 1/2 inch thick. Arrange mushrooms in a grill basket. Brush both sides of mushrooms with 1/4 c extra virgin olive oil; sprinkle with salt and pepper mixture. Grill mushrooms over medium heat 10 min. turning until tender. Chop when cool.
4. Sprinkle a cookie sheet with cornmeal. Divide dough into 4 pieces. Shape 2 pieces into 10x6 inch ovals as directed. Combine 1 T each chopped fresh rosemary and thyme. Spread half the garlic paste and 1 1/2 t of the herbs on dough ovals; brush with 2 T oil. Divide half the chopped mushrooms over herbs, pressing gently into the dough. Bake 10 min. until lightly browned. Transfer to cookie sheet; cover loosely and keep warm. Repaeat with remaining dough, garlice paste, 1 1/2 t herbs, 2 T oil and mushrooms.
4. Divide 6 ounces crumbled feta cheese over tops of flatbreads; sprinkle with the remaining herbs. Makes 16 slices.

 

[poohangel]

thanks, that sounds might delicious. i will definately try the steak and carmelized onions. yum