Recipes

In a large, heavy bottomed skillet, heat the oil over high heat.  Make sure you oil is hot!  Add the mushrooms.  When you add them, do not move them around in the pan at all for at least 60 seconds.  This will give them a lovely brown crust!  After a minute, begin to move them gently wit a wooden spoon, turning them every minute or so until they are tender, about 4 minutes.  Add the shallots and thyme, a sprinkle of salt and pepper and the butter.  Cook one minute more, stirring constantly.  Remove from the heat and drain on a paper towel lined plate.

Preheat your oven to 400°F.  Cut the tops of the garlic off using a shark knife.  Every clove in the head should be exposed.  Place the garlic cut side up on a large sheet of tin foil.  pour the olive oil over them so that it seeps down into each head.  Sprinkle generously with salt and pepper.  Fold up the sides of the foil and seal the edges, making a tight package.  Place the packet in a baking dish and place it in the oven.  Roast the garlic for about 1 hour or until the garlic turns golden brown and the cloves pop up out of the shell.  They should be very soft and tender when pierced with a knife.  Let the garlic cool before serving.

Roll the flatbread dough into long thin strips.  Brush both sides with olive oil and season lightly with salt and pepper.  Place the dough directly onto a hot grill. Allow the flatbread to get nice black grill lines before flipping.  Remove the flatbread from the grill, arrange toppings and place in a 400°F oven until the cheese melts.  Slice and serve topped with chopped parsley.