An anonymous reader loves the flatbreads at the Peacock Garden Café in Coconut Grove, and wondered if we could find out how they are made.
Executive chef Oscar del Rivero kindly shared the recipe, and says he often packs flatbread brown-bag lunches for himself to get through busy days at the three restaurants he helms for the Jaguar Hospitality Group, Talavera, Jaguar Ceviche and the Peacock Garden Café.
“Flatbread is simpler to prepare than most people realize,” he says. “I like to make the bread on the weekend, and throughout the week pack different combinations in sealed containers to use as toppings. My favorite combinations are tomato and basil and prosciutto and asparagus.”
You can use his recipe here for the tomato basil version, or come up with your own toppings. If you don’t have a grill pan and don’t want to mess with an outdoor grill, I found the flatbreads do quite well on a nicely seasoned cast-iron skillet.
Sauce for roast
R.W. asked if anyone knew how to make a sauce his late wife made to serve with Sunday roasts. His daughter remembered the ingredients included a can of tomato soup and horseradish. He thought she’d been making it since at least the 1960s.
To the rescue came Jane Brummel, of Key Largo, who knew the recipe was in her battered Campbell Soup cookbook, “which has withstood not only nearly 50 years in my kitchen, being spilled on numerous times, but has come through quite a few hurricanes and has the watermarks to prove it.”
The sauce is intriguing, with a sweet-sour heat that perks up roast beef especially well.
Q. I moved to Winter Park and lost the recipe for the Key lime cake from Norman Brothers that The Herald published quite a while ago. I loved this cake. Please help.
Jo Beth H.
The recipe dates to 2003, and is quick and easy for those who enjoy doctoring cake mixes.