Yum Peaceful Cooking: June 2013

Saturday, June 1, 2013

Napa Rose Lavosh

Disneyland is more than mouse ears and rides. It's more than long lines and tired feet. Disneyland is about food and shopping too!

It had been a long time since I visited the magical kingdom (too many years for me to want to figure out...probably close to 10). But I had a wonderful opportunity to go recently. For free! A close friend of ours works for Disney and he gets free tickets! AND a discount on everything purchased while there! 

Of course I had to visit every store. And in every store, I had to hunt down the kitchen section. Look what I found! 

A cookbook with recipes from the Disney Chefs. With adult tastes and flavors! There's even a few cocktail recipes in the back (I wonder which one is Tinkerbell's favorite). 

I'm not sure why I chose a simple appetizer as my first recipe to try...but honestly, it's amazingly simple and easy  and it's really good. 

Lavosh is a soft, thin flatbread, popular in many of the middle eastern countries. Napa Rose Lavosh is lavosh that has been seasoned and baked until crisp, in order to make a cracker and is one of the recipes from Disney's Grand Californian Hotel and Spa. 

And its delicious. Did I mention how easy it is?

I purchase lavosh at one of the many international markets around town. Typically it comes in very large sheets that are folded and packaged. This particular brand provided it in small, manageable sheets. Either way, it doesn't matter since the end results are the same.

Napa Rose Lavosh

1 cup olive oil
2 large garlic cloves, smashed
Salt and pepper to taste
2 tsp chopped parsley
1 cup grated Parmigiano-Reggiano cheese
1 package of lavosh

Preheat the oven to 350'F
In a bowl, combine the olive oil and garlic. Season with salt and pepper.
Brush the lavosh with the olive oil mixture. Sprinkle with parsley and cheese.
Bake for 8 minutes or until golden brown. 
Serve warm or at room temperature, as a cracker.

I broke mine up and served them with hummus. If you want to be a little less rustic, cut them into uniform squares, rectangles or triangles before baking. 

I served this at a small dinner party a while back, right after I had finished planting my garden (herbs are planted behind this section). It was a gorgeous late afternoon.

And a most perfect appetizer.