Cook’s Corner

Peacock Cafe shares flatbread recipe

Peacock Garden Cafe's tomato-basil flatbread
Peacock Garden Cafe's tomato-basil flatbread

Sleuth’s Corner

Q. When working for the railroad, I would make trips to Savannah. I would often eat at Morrison’s Cafeteria. They would serve fried eggplant and it would taste like fried oysters. Does anyone know how they got it to taste that way?

Olie Goad


Tomato Horseradish Sauce

1 (10 3/4-ounce) can tomato soup

2 tablespoons prepared horseradish

1 tablespoon dry mustard

Dash of ground cloves

Dash of pepper

Combine all ingredients in a saucepan and heat through. Serve with roasts. Makes 1 cup, 8 (2-tablespoon) servings.

Per serving: 31 calories, 13 percent from fat, .5 fat, (0 g sat. fat, 0 g mono fat) 0 mg. cholesterol, .8 g protein, .6 g carbohydrates, .6 g fiber, 159 mg sodium.


Peacock Café’s Fresh Tomato and Basil Flatbread

3 1/2 cups all-purpose flour, plus extra for dusting

1/2 teaspoon baking soda

1 teaspoon fine sea salt, plus extra to taste

2 tablespoons extra-virgin olive oil, divided

1 or 2 medium tomatoes, sliced

1/2 cup goat cheese

1/2 red onion, sliced

1 cup chopped fresh basil leaves

Freshly ground pepper

Combine the flour, baking soda and 1 teaspoon of salt in the bowl of an upright mixer fitted with a dough hook. Mix on low speed until incorporated, about 2 minutes.

With the machine running, slowly add 10 to 12 tablespoons water until the mixture forms a dough around the hook. Transfer the dough to a lightly floured work surface and knead for 5 minutes until smooth.

Cut the dough into 4 equal pieces. Form into disk shapes and wrap in plastic wrap. Refrigerate for 30 minutes.

Place a grill pan over medium-high heat or heat a gas or charcoal grill.

On a lightly floured work surface, roll out each piece of dough into an 8- to 10-inch circle about 1/8-inch thick. Brush each circle with extra-virgin olive oil and grill for 4 minutes on each side.

Remove the flat bread from the grill to cool slightly. Arrange the tomato, goat cheese and red onion on top and place in a 450-degree oven for 5 minutes, until cheese begins to melt. To finish, place chopped basil on top and drizzle with olive oil and freshly ground pepper. Makes 4 servings.

Per serving: 572 calories, 26 percent from fat, 16 g fat, (7 g sat fat, 7 g mono fat), 22 mg cholesterol, 17 g protein, 86 g carbohydrates, 3.5 g fiber, 707 mg sodium.


Key Lime Cake

1 box lemon supreme cake mix (such as Duncan Hines)

1 (4-serving) box lime flavor Jell-O

4 eggs

2/3 cup vegetable oil

1 teaspoon lemon extract

2 cups confectioners’ sugar

1/4 cup fresh lime juice (preferably Key lime )

Heat the oven to 350 degrees. Grease and flour a 10-inch Bundt or tube pan. Combine the cake mix, gelatin mix, eggs, 2/3 cup water, oil and lemon extract in a large bowl and beat with an electric mixer on medium speed for 2 minutes.

Pour into prepared pan. Bake 40 to 50 minutes, until toothpick inserted in center comes out clean.

Meanwhile, mix the lime juice with the confectioners’ sugar for the glaze.

Remove cake from oven and let cool on wire rack for 5 minutes (leave oven on). Invert cake onto a cookie sheet or oven-proof platter and remove pan. Pour glaze slowly onto cake, giving it time to absorb. Return to oven for 5 to 8 minutes. Cool on wire rack. Makes 12 servings.

Per serving: 413 calories (37 percent from fat), 16.9 g fat (3.1 g saturated, 2.8 g monounsaturated), 70.8 cholesterol, 4.4 g protein, 61.7 g carbohydrates, 0.8 g fiber, 325 mg sodium.

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.

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