Musical pairing – Anything You Want (Not That) by Belleruche
We traveled on vacation to Vermont last summer and had a fantastic time. I keep thinking we’ll get around to putting together a video with all the great photos we shot but alas, the summer project turned into a fall project that turned into winter project – you get the picture.
But, besides great times and great memories, The Professor came home from Vermont with something else – an itchy rash around his neck and on his chest. Since we did some hiking and other outdoor activities, we thought it might be a skin allergy like poison ivy or something of that nature because over the years, he would get a recurring rash on his hands – source unknown.
The rash was more of a nuisance than anything serious, so he simply kept it under control with typical over-the-counter creams. The symptoms would come and go but right before Christmas, the rash started spreading over his entire body and even to his eyelids. I finally insisted he see a doctor.
The diagnosis was a yeast imbalance that resulted from an allergy – most likely a food allergy; medications were prescribed, and we began the task of getting it under control. We eat pretty well here at home but now made the decision to eliminate sugar and grains suspecting these might be a contributing factor to this perpetual skin issue. For The Professor, a man born with the sweetest tooth on the planet, who makes a mean grilled pizza and who also loves a good brew, this was not going to be an easy task.
In researching grain-free recipes we found this almond crust flatbread; I was skeptical, but the recipe has so much flavor and is quite easy to modify to your own tastes. In fact, I highly recommend you take a few moments to read their story and peruse their gorgeous blog – the beautiful photography and beautiful food will have you running to your kitchen – and trust me when I say the recipes are full of flavor!
This flatbread was inspired by a pizza from a local artisan pizzeria and starts with a Mornay base (think cheesy béchamel or white sauce), then topped with roasted brussel sprouts, prosciutto and grated parmesan. (Note: the mornay sauce does have a teensy bit of flour – we are not 100% grain/gluten-fee – just keeping it miniscule).
I am happy to report that The Professor’s symptoms are completely gone, and his hands have not had a rash for over 3 months – which has never happened in our 14 years of marriage! We have some good guesses about the allergy, but still aren’t 100 percent sure – I’m just glad he’s well!
HERBED FLATBREAD W/ROASTED BRUSSEL SPROUTS, PROSCUITTO & MORNAY SAUCE
Flatbread Recipe Slightly Adapted from Roost
Enough for 2 Flatbreads
FOR THE FLATBREAD:
- 3 cups almond flour
- 1 tablespoon fresh sage, chopped
- 1 tablespoon fresh thyme, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh rosemary, chopped
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1/4 cup extra virgin olive oil
- 2 eggs
- 2 cups Fresh Brussel Sprouts, leaves separated
- 4-6 slices of prosciutto torn into smaller pieces
- Mornay Sauce (recipe follows)
- Parmesan & Olive Oil for finishing
- Preheat oven to 350 degrees
- Combine first five ingredients into a bowl
- Add olive oil and eggs; mix until comes together in a ball
- Split ball into 2 equal pieces and place one piece on parchment paper; top with another piece of parchment and roll until desired thickness.
- Remove top parchment and leaving rolled dough on bottom parchment, slide onto a cookie sheet; bake for 12-15 minutes
- Remove from oven and set aside to cool slightly
- Spread approximately 1/4 cup of the Mornay sauce over baked flatbread, followed by Brussel sprout leaves and top with torn pieces of prosciutto
- Place under broiler for about 5 minutes or until cheese has melted and edges have browned slightly – watch carefully as it will burn quickly!
- Remove from oven, top with a sprinkle of fresh parmesan and a drizzle of olive oil
FOR THE MORNAY SAUCE:
- 2 1/2 tablespoons butter
- 3 tablespoons gluten-free all-purpose flour
- 2 cups warmed milk
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- pinch freshly grated nutmeg
- 2 ounces grated Gruyere cheese (can substitute Swiss)
- In a medium saucepan melt butter over medium-high heat
- Add the flour and cook, whisk constantly, until pale yellow and frothy, about 1 minute; do not brown
- Slowly whisk in warm milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes
- Reduce the heat to a simmer and season with the salt, pepper and nutmeg; allow to simmer for 2 to 3 minutes
- Stir in the cheese and whisk until melted; if the sauce seems to thick, thin with a little milk
- Any leftover sauce can be cooled and stored in the refrigerator for several days
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