We don't care, we drive Cadillacs in our dreams...

When pesto is mentioned I envision bright sweet summery basil, while this is the traditional ingredient there are many variations of pesto. I adore mint, and believe that it is under-appreciated in savory dishes. Mediterranean, Northern African, and Middle Eastern cuisines have embraced this hearty herb for centuries while American cuisine typically limits mint to the dessert course (I feel this is a great injustice).  So, on a mission to bring mint into the spotlight, the pasta I share with you today is tossed in a mint pesto. In addition to this fragrant pesto I did a quick sauté of shiitake mushrooms and asparagus to add to the dish. The final finishing note was fresh salty feta cheese. I served this pasta warm, but it would be equally delicious chilled and served as a pasta salad.  Feel free to experiment with any veggies that look good in the store when you are shopping, and any hearty mushroom may be substituted for the shiitakes. I encourage everyone to experiment with different pesto combinations some others I enjoy are; cilantro and walnut and arugula and pecan. Enjoy!!

Pasta Tossed with Mint Pesto, Asparagus and Shiitake Mushrooms

Ingredients

3/4 lb pasta, such as cavatappi or penne (any short cut pasta)

2 1/2 cups mint leaves, stems removed, rinsed and dried

1/4 cup whole almonds, chopped

2 garlic cloves

1/4 cup olive oil, plus 1 tablespoon

1/2 cup grated parmesan cheese

1 lb shiitake mushrooms, sliced

3/4 lb asparagus, ends trimmed and stalks cut into 1 inch pieces

Salt and pepper

Zest of 1/2 a lemon

Feta cheese for garnish

Instructions

Put a pot of salted water on the stove and bring to a boil.  Cook the pasta as directed on the box.

While it is cooking, prepare the pesto.  You can do this in a food processor or blender, but I like doing it by hand, so as to not turn the pesto into mush.  To do it by hand, place the garlic clove on a large cutting board and add 1/3 of the mint leaves on top of that.  Using a large chef’s knife, chop the leaves and the garlic. Once it is finely chopped, add another 1/3 of mint leaves and continue chopping.  Repeat with the remaining mint.  Once this is done, add the chopped almonds on top and chop until they are incorporated into the pesto.  Add the cheese on top and chop and fold into pesto mixture to combine.  Add this mixture to a bowl and stir in 1/4 cup olive oil. Set aside.

At this point, the pasta should be finished cooking.  Drain and let cool as you cook the asparagus and mushrooms.

In a medium skillet, heat 1 tablespoon of olive oil over medium-high heat.  Add the mushrooms to the pan and let cook for a minute. Add in the asparagus and season with salt and pepper.  Cook for an additional 2-3 minutes, or until the asparagus is bright green and, when you taste a piece, it remains slightly crunchy.

In a large serving bowl, toss the pasta with the pesto, making sure to coat each piece evenly.  Mix in the mushrooms, asparagus, and lemon zest.  Taste for seasoning and, if necessary, add additional salt and pepper.

Garnish with whole mint leaves and feta cheese.

Until tomorrow…Peace.

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Where troubles melt like lemon drops...

I must say I was impressed with this dish. I have previously made my love for falafel and eggplant known, but have never combined the delights. I recently read an article about stuffing eggplant with abundant possibilities, and after some thought I decided to give falafel a try (not knowing the outcome). WOW! This will definitely be prepared in my kitchen again. The flavors were overflowing, and the fresh relish topping was a bright surprise. This makes a wonderful vegetarian and even vegan option.

For the tahini sauce:

3 T warm water

2 T tahini

4 t freshly squeezed lemon juice

1 t honey

1/2 t ground cumin

1 clove garlic, minced

For the eggplant:

2 eggplants (mine were smaller and made enough for about 3 servings)

3/4 t kosher salt, divided

1 small onion, chopped

1/4 C fresh breadcrumbs

1/4 C chopped flat-leaf parsley

1 T tahini

2 t olive oil

1 1/2 t ground cumin

1/2 t ground coriander

1/4 t freshly ground black pepper

1/4 t cayenne pepper

2 large eggs

2 cloves garlic, minced

1 3/4 C chickpeas

For the relish:

1 C chopped tomato

1/2 C chopped seeded cucumber

1/2 red onion, vertically sliced thinly

1/2 C coarsely chopped flat-leaf parsley

1 T balsamic vinegar

1 T olive oil

Instructions

To prepare the sauce, whisk together the warm water, tahini, lemon juice, honey, cumin and garlic in a small bowl. Season with salt to taste. Set aside.

Preheat the oven to 475.

Slice the eggplants in half lengthwise. Score the cut sides with a crosshatch pattern. Place facedown on a parchment-lined baking sheet. Bake for 7 minutes or until slightly tender and brown.

Remove from the oven and carefully scoop out the pulp, leaving a 3/4-inch edge. Reserve the pulp for another use (I will be placing mine in marinara). Season with salt.

Combine 1/2 tsp salt, onion, breadcrumbs, parsley, tahini, olive oil, cumin, coriander, black pepper, cayenne, eggs, garlic, and chickpeas in the bowl of a food processor. Process until smooth. Season to taste.

Spoon the chickpea mixture evenly into the 4 eggplant shells. Bake for 25 minutes or until the eggplant halves are tender and the chickpea mixture is lightly brown.

Combine the tomato, cucumber, red onion, parsley, balsamic, and olive oil in a bowl. Stir to combine.

Drizzle with tahini sauce and top with relish.

Until tomorrow...Peace.

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We look at each other wondering what the other is thinking, but we never say a thing...

I bring you another soup today. Avgolemono or egg-lemon is a family of Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken. As a soup, it usually starts with chicken broth, though meat (usually lamb), fish, or vegetable broths are also used. Typically, rice, orzo, pastina, or tapioca are cooked in the broth before the mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is often served with pieces of the meat and vegetables reserved from the broth. I have eaten this soup at Greek restaurants, but this was my first attempt at home. This soup is easy to prepare, and makes a nice quantity large enough to have some in reserve.

1 whole chicken, about 3 1/2 lbs. with excess fat trimmed and breast skin removed

12 cups water

2 carrots cut in half

2 celery stalks, cut in half

1 large onion, peeled and cut in half

2 bay leaves

5 whole black peppercorns

2 tsp. salt

1/2 cup orzo pasta, or rice

3 eggs, at room temperature

1 tsp. fresh lemon zest

Juice of two lemons, strained

Salt and freshly ground black pepper

 

Add first eight ingredients to a large stockpot. Bring the water to a rapid boil, lower heat to medium low and simmer partially covered for approximately an hour to an hour and a half.

Remove the chicken and vegetables to a bowl and carefully strain the broth into a large bowl. Return the strained broth to the stockpot and bring to a boil.

Add the orzo pasta and cook, uncovered for approximately 10 – 12 minutes until tender.

While the pasta is cooking, prepare the egg-lemon mixture. Using a whisk beat the eggs until nice and frothy. Add the lemon zest and the lemon juice in a steady stream while continuing to whisk.

When the pasta has finished cooking, turn off the heat. Ladle about two cups of broth into a bowl or large measuring cup. Slowly add the hot broth to the egg-lemon mixture while continuing to whisk.

This will temper the eggs and prevent them from curdling once they are added to the hot broth.

Stir the egg-lemon mixture into the pot and heat over very low heat for approximately 5 -10 minutes until heated through. Be careful not to boil the soup once the eggs have been added.

Adjust your seasoning for salt and pepper and add more as desired.

Traditionally, this soup is served without the chicken meat or vegetables. You can add them back or serve on the side as you prefer (I added mine in).

Until tomorrow...Peace.

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Until the basic human rights are equally guaranteed to all without regard to race, there is war...

Recently I have been posting bountiful grilling opportunities, in preparation for spring and summer cook-outs. I am anticipating broadening horizons from the typical burgers and dogs, and convey multiple international flavors to the red checkered tablecloths we all have adorned our porches with at one point in time. Today I hand over two recipes that are bitesize pleasures, marinated chicken cubes and Greek meatballs. I skewered both treats and grilled them. The chicken is brightly flavored with garlic, lemon and fresh oregano. It is marinated overnight in oil, and a scant amount of Greek yogurt which maintains moisture in the chicken during grilling. Once you have grilled the chicken there are copious options, including atop a salad, in a pita, over couscous, or simply alone. The meatballs are moist and savory. Chopped mint, parsley and dill are the main components to these flavor packages. Insure your quantities of both bites are plentiful as they will disappear quickly. Tzatziki and a yogurt red pepper sauce are what I have chosen to serve them with, but you could certainly use a mango chutney or tomato relish.

Chicken Kabobs

2 chicken breasts, cubed

3/4 C vegetable oil

4 cloves garlic minced

3 T plain Greek yogurt

juice and zest of 1 lemon

3 T chopped fresh oregano

1 T chopped fresh dill

salt and pepper

Combine all ingredients in a plastic bag, marinate overnight. Place marinated chicken on skewers and grill until cooked thoroughly.

Greek Meatballs

1 lb ground beef or lamb

1 large slice white bread, cubed

1/2 C milk

1 egg

2 T chopped fresh mint

2 T chopped fresh parsley

1 T chopped fresh dill

juice and zest of 1 lemon

3 cloves garlic minced

3 T red onion grated

dash of grated nutmeg

Soak bread cubes in milk for 20 min. Squeeze excess milk from bread and combine with all other ingredients. Mix well, and shape into 1 inch balls. I made mine appetizer size, you certainly could make them larger.

Chill in fridge for at least 2 hours so the meatballs become firm. Place on skewers and grill to medium well.

Tzatziki Sauce

1 C plain Greek yogurt

1/2 large cucumber grated

3 cloves garlic grated

1 T fresh chopped dill 

1 T fresh chopped mint

juice of one lemon

salt and pepper to taste

Combine all ingredients.

Yogurt Pepper Sauce

1 C plain Greek yogurt

1 roasted red pepper

2 cloves garlic grated

2 t smoked sweet paprika

2 t lemon juice

salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.

 

 

 

Until tomorrow...Peace.

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All the lovely people, where do they all come from?...

The Greek salad, a front-runner in the salad race, salty, crisp, fresh and bright. This salad is tossed with a vinaigrette infused with an abundance of oregano. The oregano grants this salad multiple sweet undertones, while a supplemental element of the dressing, red wine vinegar, provides a briny tang. A touch of heat is to be had with the selection of pepperoncinis. Salty olives and feta cheese grace the top of this gorgeous salad. In some regions it is traditional to place potato salad directly in the center of a Greek salad. This is how I chose to arrange my salad. The potatoes are also prepared with a very basic vinaigrette, and loads of fresh minced garlic. This salad forms an excellent entree on it's own, as it is wholesomely satisfying, but could very well be the needed addition to a picnic you have been searching for. Proper marination is granted when the potato salad is prepared a day in advance. Grilled marinated meat of your choice would sit along side this dish lovely for additional depth.

Greek Salad with Potatoes

2 Romaine hearts chopped

1/2 red onion sliced

1 green pepper sliced

pepperoncinis

green olives

1/2 C crumbled feta

Dressing:

1/2 C olive oil

2 T red wine vinegar

1 T dried oregano

2 t sugar

salt and pepper

For the potatoes:

1 lb potatoes

4 garlic cloves chopped

1 T chopped fresh oregano

1 t dried oregano

1/2 C vegetable oil

2 t sugar

Boil potatoes, allow to cool then dice. Toss with other ingredients. Refrigerate overnight before serving atop the salad.

Until tomorrow...Peace.

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The wheel in the sky keeps on turnin'...

Today I am handing over a delicious lineup for a Mediterranean meze that is vegetarian. First Spanikopita, or spinach pie, is a Greek savory pastry. It belongs to the burek family of pastries with a filling of chopped spinach, feta cheese, onions, and spices (I added mushrooms). Secondly, deep fried falafel balls made from chickpeas. These are believed to have originated in Egypt as an alternative to meat during lent. Today they are widely popular as street food, often served in pitas with sauce. Lastly, stuffed peppers adorn the table. These peppers have a combination of artichokes, feta, ricotta, bountiful amounts of oregano and cream cheese. I chose to use hot peppers, therefore the cheese acted as a cooling agent. All of these items may be prepared in advance, and then reheated prior to being served. I have also injected recipes for tzatziki (which I have used in previous posts) and a yogurt based smokey red pepper sauce. Both sauces may accompany all the hors d'oeuvres presented. I served these with homemade flatbread and pita alongside hummus. Garnishes such as tomatoes, red onions, pepperoncini, or olives are an attractive idea for visitors that would consider relishing a falafel pita. You will discover these recipes simple to prepare, and leading crowd pleasers. I encourage you to invite a few friends over for a Mediterranean cocktail party.

Spanikopita

1 box frozen phyllo sheets, thawed

2 bags frozen spinach, thawed and squeezed

1 medium onion diced

2 C baby bella mushrooms chopped

3 garlic cloves chopped

1 C feta crumbled

1/4 C ricotta cheese

1 egg

dash of grated nutmeg

3 T butter melted

salt and pepper

Saute onions, garlic, and mushrooms in 2 tablespoons olive oil over medium heat until translucent and tender. Season with salt and pepper.

Combine cooked veggies with spinach, cheeses, ricotta, egg and nutmeg.

Take one sheet of phyllo at a time, keep others covered with a damp cloth. Fold the sheet into half then half again (2 folds) vertically. Take 1 hefty teaspoon and place in the top right corner (this will seem like alot of filling). Fold diagonally to make a triangle. Then fold the triangle down, then to the right. Keep folding following this pattern, until all sides are sealed more than once. If there is still phyllo when you feel that it is sealed properly you may trim the excess. Melt butter and brush on all sides, place on a baking sheet. Continue until filling is gone. Bake at 350 for 10-12 minutes, until golden and crispy.

These are bite size, but may easily be made larger simply use 2 sheets instead of 1. Then only fold in half once. Continue with instructions and bake accordingly. If you do not want to deal with the phyllo, you may purchase the pre-made phyllo shells and place the filling inside before baking.

These may be made ahead and preheated in the oven at 200 degrees.

Fried Falafel Balls

1 can chickpeas, rinsed and drained

1 egg

1 small onion diced

1 serrano pepper diced

2 cloves garlic diced

2 T chopped fresh cilantro

2 T chopped fresh parsley

juice of 1 lemon

2 t ground cumin

salt and pepper

vegetable oil for frying

Saute onions, garlic, and pepper in 2 tablespoons olive oil over medium heat until translucent and tender.

Combine chickpeas, sauteed veggies, herbs, lemon juice, egg, and cumin in a food processor and process until smooth. Taste and season with salt and pepper accordingly.

Place dollops of 1 T on a baking sheet lined with parchment paper (the mixture will be fairly loose). Cover and place in freezer for 30-60 minutes. Heat 2 1/2 inches of oil, fry in batches until golden and crisp, about 4 minutes. Place on paper towels to drain excess oil.

These may be made ahead and preheated in the oven at 200 degrees.

Tzatziki Sauce

1 C plain Greek yogurt

1/2 large cucumber grated

3 cloves garlic grated

1 T fresh chopped dill

1 T fresh chopped mint

juice of one lemon

salt and pepper to taste

Combine all ingredients.

Yogurt Pepper Sauce

1 C plain Greek yogurt

1 roasted red pepper

2 cloves garlic grated

2 t smoked sweet paprika

2 t lemon juice

salt and pepper to taste

Combine all ingredients in a food processor and process until smooth.

Greek Stuffed Peppers

5-6 jalapeno peppers

5-6 hot Hungarian wax peppers

1 C cream cheese

1/2 C feta cheese crumbled

1/2 C ricotta cheese

1 C chopped artichokes

1 T chopped fresh oregano

1 T dried oregano

Cut tops off pepper, take out ribs and seeds. Combine all other ingredients in a bowl. Stuff each pepper. Place on baking sheet. Chill in the freezer for 20 minutes, so inside mixture becomes firm. Bake at 375 for 20 minutes, until peppers seem soft. If some filling spills out, that is ok just pile it on top of the peppers.

salt and pepper

Until tomorrow...Peace.

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Take a walk on the wild side...

Today I am providing you with an early idea for summer (or anytime) grilling. It is a spin on the traditional ground beef patty. I chose a Mediterranean twist, and positioned the meat on a skewer (you could also form it into a patty). This is similar to street food that you run across in many European countries. Fresh mint, cilantro, garlic, onions, peppers and a hint of cinnamon were components of the patties. To moisten them I stirred in one egg and Greek yogurt. These are delectable rolled in a flatbread, or savored along side a cold salad. I prepared a simple mango chutney that was a distinctive sweet yet sour addition to the meat. The chutney is highly versatile, and I am sure once you taste it you will definitely be keeping a jar in the fridge. This creates a lovely gift, as it is a unique relish. I have included multiple recipes for sauces, so that you may have a variety of ideas for serving. Kick off spring with a new twist on burger night.

Grilled Ground Beef Kabobs

2 pounds ground beef

1/2 cup plain Greek yogurt, plus more for serving

1/4 cup fresh cilantro leaves, finely chopped

1/4 cup fresh mint leaves, finely chopped

1/4 teaspoon ground cinnamon

2 to 3 cloves garlic, finely chopped

1 egg, lightly beaten

1 lemon

1 Hungarian wax chile pepper, seeded and finely chopped

1 small onion, minced

Kosher salt and freshly ground pepper

Vegetable oil, for brushing

Cooking spray

Chutney, for serving (recipe for mango chutney below)

Flatbreads, for serving (recipe on post titled: Sing for the laughter 2.20.12)

lettuce and tomato, for serving

Combine the ground beef, yogurt, herbs, cinnamon, garlic, egg, the finely grated zest of the lemon, chile pepper, onion, some salt and lots of pepper in a large bowl. Form one-sixth of the meat mixture around each of 6 metal skewers (if you don't have skewers, you can form it into patties). Brush with vegetable oil.

Heat a grill pan or griddle over medium-high heat until very hot, then spray with cooking spray. Add the kabobs and cook, gently turning occasionally, until cooked through, 10 to 12 minutes.

Cut the lemon into wedges. Serve the kabobs with the flatbread, lemon wedges, chutney and yogurt.

Mango Chutney

1 ripe but firm mango

1 sticks cinnamon

2 whole cloves

1 tsp cumin seeds

1 tsp coriander seeds

2 cardamom pods, cracked (ground may be used)

1 tsp ginger, grated

2-3 whole dry red chilies

1 clove garlic, crushed

3/4 cup demerara sugar

1/2 cup vinegar

3/4 cup water

1 tsp salt

Cut the mango into 1 inch cubes and for chunky chutney, keep some pieces about 2 inch. If you are looking for smooth, cut them all in same size.

Using a piece of thin cheese cloth, tie up the spices into a bundle. Cook the mango, spices (in the muslin cloth), water, ginger and garlic until the mango is tender. Some pieces will disintegrate into the water. Takes about 10 minutes.

Add the vinegar, sugar, salt and dry chilies. I like to break 1 red chilly into flakes and keep 1 whole. If you want and are feeling adventurous you can go up on the chilies. The sugar requirement may also vary depending on the sweetness of your mango and personal preference. Feel free to reduce or add as per your liking.

Cook for about 30 -35 minutes until the chutney is thickened. Squeeze every bit you can from the cloth and discard it. Transfer to a jar while still hot. Don’t put the lid, until the chutney cools. It keeps well for 4 weeks in the refrigerator.

**The other garnishes in the photo are hummus, tzaziki, and gardiniera.

    ~hummus recipe on post titled: I don't need a thrill ride I'm already thrilled enough 2.17.12

    ~tzaziki recipe on post titled: Get in line here comes the truck 2.6.12

    ~gardiniera recipe on post titled: I won't worry my life away 3.1.12

Lentil and Potato Salad

1 cup lentils

1 large fresh bay leaf

1 large russet potato, peeled and cut into 1/2-inch dice

Kosher salt

3 tablespoons vegetable oil

1 small red onion, finely chopped

2 cloves garlic, finely chopped

One 1-inch piece ginger, peeled and grated

1 green chile pepper, finely chopped

1 T ground turmeric

1 1/2 t ground cumin

1 1/2 t ground coriander

1 t powdered mustard

1/8 t cinnamon

Handful fresh cilantro leaves, finely chopped

2 cups baby spinach, chopped (optional)***

Juice of 1 lime

Bring the lentils and bay leaf to a boil in 3 cups water, then reduce the heat and simmer until the water cooks away, 15 to 18 minutes. Skim any by-product away as the lentils cook.

Meanwhile, cover the potatoes with water in a small pot and bring to boil. Salt the water and boil for 5 minutes. Drain the potatoes and run under cold water to cool. Drain well and transfer to a large bowl.

Drain the lentils and run under cold water to cool. Drain well and add to the potatoes.

Meanwhile, heat the vegetable oil in a skillet and saute the onions, garlic, ginger and chile pepper until softened. Stir in the spices to toast them, then remove from the heat.

Add the spice mixture to the lentils and potatoes. Gently stir in the cilantro, spinach and lime juice. If the salad seems dry, add a little more oil. Serve.

*** This salad may be served at room temperature with or without the spinach. You may also add another vegetable in if you prefer. If you chose not to use the spinach it goes nicely on a bed of lettuce or atop flatbread.

Until tomorrow...Peace.

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This looks like the bones of something wonderful...

Sandwich day, my pleasure. Today we are possessing intense Greek flavors, fresh and bright. I adore the acidity and salty tastes that are encompassed into Greek flavors. I prepared an additional round of chive and garlic grilled flatbreads to envelope the marinated steak, fresh veggies, and luscious tzatziki sauce. Street truck meets Greek cafe...delicious. Anyone would be thrilled to receive this delight.

Steak Gyro

2 lb sirloin tip steak or flank steak

flatbreads {recipe on my posting titled "Sing for the Laughter"}

Marinade:

1/2 C olive oil

juice of 1 lemon

1 T oregano

1 T fresh mint chopped

1 T fresh thyme chopped

2 garlic cloves grated

salt and pepper

Combine all ingredients marinate at least 24 hours. When ready to grill allow meat to come to room temperature before grilling. Grill to liking. Allow to rest before thinly slicing.

Tzatziki Sauce

1 C plain Greek yogurt

2 T sour cream

1/2 large cucumber grated

2 cloves garlic grated

1 t dill or mint

juice of one lemon

salt and pepper to taste

Combine all ingredients. Chill at least one hour before serving.

Toppings

sliced tomatoes

lettuce

pepperoncinis

sliced red onions

feta cheese crumbles

dried oregano 

black olives

oil and vinegar

tzatziki sauce

Assemble gyros in flatbreads with any and all toppings desired!!

Until tomorrow...Peace.

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I don't need a thrill ride, I'm already thrilled enough...

I am fastened in the Middle East. Today I am bearing you with homemade pita bread and hummus. As with most homemade delights, after tasting these you will no longer yearn for the store made versions. I am aiming to be truly diligent about baking my own bread, the pita recipe listed below is indubitably effortless and makes eight lovely puffy pita pockets. I could freely eat hummus every day. In the store you glimpse at numerous varieties. If you prepare the basic hummus recipe below it may be quickly enhanced with additional flavors. My picture exhibits green olive tapenade (recipe in a previous posting) and a red pepper puree**. You may also add delectation such as roasted garlic, toasted pine nuts, basil pesto, etc. It is wonderful to have available as it is immensely versatile, it converts into a wonderful snack or a delicious spread on a sandwich. Happy Friday!!

Hummus

1 12 oz can chickpeas

1/3 C tahini

2 cloves of garlic grated

juice of one lemon

2 t coarse salt

olive oil

Combine chickpeas, tahini, lemon juice, garlic, salt and 3/4 C olive oil in a food processor. Blend until smooth streaming in olive oil as needed to create desired consistency.

Pita Bread

3 C flour

1 1/2 t salt

1 T sugar

1 packet yeast

1 1/4 to 1 1/2 C water, at room temperature

2 T olive oil

Sift the yeast in with the flour, salt, and sugar. Add the olive oil and 1 1/4 cup water to the flour mixture and stir together with a wooden spoon. All of the ingredients should form a ball. If some of the flour will not stick to the ball, add more water.

Once all of the ingredients form a ball, place the ball on a work surface, such as a cutting board, and knead the dough for approximately 10 minutes.

When you are done kneading the dough, place it in a bowl that has been lightly coated with oil. Form a ball out of the dough and place it into the bowl, rolling the ball of dough around in the bowl so that it has a light coat of oil on all sides. Cover the bowl with plastic wrap or a damp kitchen towel and set aside to rise until it has doubled in size, approximately 1 hour.

When it has doubled in size, punch the dough down to release some of the trapped gases and divide it into 8 pieces. Roll each piece into a ball, cover the balls with a damp kitchen towel, and let them rest for 20 minutes.

While the dough is resting, preheat the oven to 425 degrees. Place a baking sheet on the middle rack of the oven while it is preheating. This will be the surface on which you bake your pitas.

After the dough has relaxed for 20 minutes, spread a light coating of flour on a work surface and place one of the balls of dough there. Sprinkle a little bit of flour on top of the dough and use a rolling pin or your hands to stretch and flatten the dough. You should be able to roll it out to between 1/8 and 1/4 inch thick.

Open the oven, grease the baking sheet and place as many pitas as you can fit on the hot baking surface. They should be baked through and puffy after 3 -5 minutes. 

** For the roasted pepper puree. Preheat oven to 375. Place red peppers on a baking sheet, drizzle with olive oil. Bake until skin becomes blackened in places. Remove from oven place in a plastic bag to sweat. Once cooled remove from bag, and remove skin. Place in food processor with chipotle pepper. Puree and stream in olive oil as necessary.

Until tomorrow...Peace.

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