Frank! I can smell the deliciousness from my kitchen! We love you in our house, and I cannot tell you how much I’ve learned from watching you. Thank you for sharing your talents and being such an easy going, fun and informative teacher! Keep the lessons coming!
I recommend trying a Stilton if you're not big on blue... sharper, not as creamy, not as skunky. My favourite cheese to have with a nice glass of porto. :)
Everything looks amazing. It's actually my first time seeing someone putting an apple as a topping for a flatbread. I'm definitely going to try it. Thanks, chef!
New subscriber here. I love blue cheese, I will look for the Cambazolla (sp?) that black label is calling me. Beautiful looking flat breads Chef, thank you. 👏👏👏
Since I started following you, Epicurious and two or three other chefs who share their wisdom with us on YT, my cooking skills ELEVATED THROUGH THE ROOF! That's so sick... You contributed a vast amount to it. I love the way you approach your viewers and always keeping it simple, delicious and still affordable. Thank you, Papa Frank :)
Those flatbreads look like the perfect delivery system for all that wonderfully creamy blue cheese, Chef!!! 💜💜💜 That thick layer of caramelized onions is even MORE tangible proof of the 💜LOVE💜 that goes into your food. Sending {{{HUGS}}} from Mexico for another deliciously informative demonstration!
I'm allergic to dairy, so I can't use those cheeses unfortunately. I am planning on trying those flatbreads with some dairy free colby jack or dairy free smoked gouda though.
Holy moly that looks amazing!!! Question, Chef; when you put your flatbread back in the oven, are the stones still preheated? I don't have stones, but I get a similar effect using cast iron. If you like vinegars, I highly recommend the wine vinegars made by the Torres winery from Spain; you might have to go to a specialty store to find them, but it's the best vinegar I've ever had in my life! I've got to see if I can find that cheese up in Canada.. Cheers!
We buy a garlic and cheese flatbread in the shop near us.. It's a lot softer than those here.. But, I think I prefer it that way. But I have never been a fan of crusty bread..
Wtf? Yesterday i was looking at flatbread recipes because i wanted to make my own garlic bread (just started making compound butter) and now you upload. Are you psychic? Btw i made my own garlic bread and had it with some spicy bacon and beans. Easy and delicious
Complete beginner here! Why does one put oil and vinegar in salads? Purely flavour? Would it be feasible to put only oil or only vinegar or none of those two at all?
Sure. I use just lemon juice and salt as a dressing on salads. Low-fat dressings are often just vinegar with little or no oil. It's mostly about flavor! A vinaigrette typically uses both oil and vinegar.
Oil and vinegar are the base of vinaigrettes, and are commonly used as one themselves as they compliment and balance each other. They also coat the greens to help seasonings (and thier own flavors) stick, but primarily it's down to taste. When it comes to ingredients, most things are.
Combining a fat with leafy greens makes it easier for our digestive systems to extract their nutrients. Oil in salad dressing, or in the skillet when pans wilting cooked greens, not only adds flavor, it optimizes nutrition.
@@ProtoCookswithChefFrank Well, as you ask! Although I can produce a fairly consistent yeasted boule; I've always wanted to be able to knock out "5 minute bread" - flour, water, salt, dash of oil - divide, roll and into a dry frying pan. Come out nice, soft and flexible, ten minutes later they're like cardboard! I've wasted a fair amount of flour. Any help gratefully received!
Gotta love a little Rosemary it can be a life saver for a dish. Just ask Lorenzo 😂 all in all very delicious looking flat breads Frank keep the vids coming
"If they are not perfectly shaped.. well some food is not perfect" Somehow this sounds really beautiful to me
Great tip putting the water in first 👏
Frank! I can smell the deliciousness from my kitchen! We love you in our house, and I cannot tell you how much I’ve learned from watching you. Thank you for sharing your talents and being such an easy going, fun and informative teacher! Keep the lessons coming!
Thanks so much
Omg the crunch sound makes my mouth melt
Ohhh, the crunch when you bite into it! Sounds delicious!
Not a blue cheese guy, but I like the idea of those flatbreads. I would swap out for a creamy soft brie I think. Sing it out people... #TimeToTaste
Give it a try, Cambozola is really nice - yes blue, but it's more Brie than Stilton, which they happen to make just down the road from me!
I recommend trying a Stilton if you're not big on blue... sharper, not as creamy, not as skunky. My favourite cheese to have with a nice glass of porto. :)
Same, I really can't do blues, but brie goes beautifully with the caramelized onions, and I'm sure it would work for the apple and arugula salad, too!
Absolutely beautiful dish frank
Love it. Feel like anyone would be able to make a fun snack just by watch this video. Thanks for motivating us chef
Thank you, these look awesome! And chef Frank is so charming! Thank you
Carmalized onions and apple would be delicious.
Everything looks amazing. It's actually my first time seeing someone putting an apple as a topping for a flatbread. I'm definitely going to try it. Thanks, chef!
So simple and versatile, this flatbread. And elevated with your knowledge of complementary flavors. These look lovely, Chef!
Awesome video Frank. Beyond just being good cooking content, I use this to relax at the end of work. Thanks again.
They look beautiful indeed, and I like a lot these flavor compositions. So many different layers! :)
They look so good!!!
New subscriber here. I love blue cheese, I will look for the Cambazolla (sp?) that black label is calling me. Beautiful looking flat breads Chef, thank you. 👏👏👏
Since I started following you, Epicurious and two or three other chefs who share their wisdom with us on YT, my cooking skills ELEVATED THROUGH THE ROOF! That's so sick... You contributed a vast amount to it. I love the way you approach your viewers and always keeping it simple, delicious and still affordable. Thank you, Papa Frank :)
Wow, thank you
Food looks great, made me want to get over my fear of blue cheese. Music at the end of the video was a good addition!
Those flatbreads look like the perfect delivery system for all that wonderfully creamy blue cheese, Chef!!! 💜💜💜 That thick layer of caramelized onions is even MORE tangible proof of the 💜LOVE💜 that goes into your food. Sending {{{HUGS}}} from Mexico for another deliciously informative demonstration!
Thank you 😋
man your recipes and videos are great!
I haven't tried them but I want to hug you! :D They look fantastic.
I'm allergic to dairy, so I can't use those cheeses unfortunately.
I am planning on trying those flatbreads with some dairy free colby jack or dairy free smoked gouda though.
would you baked them directly out of the Freezer or defrost them before putting on the toppings and bake them?
Holy moly that looks amazing!!! Question, Chef; when you put your flatbread back in the oven, are the stones still preheated? I don't have stones, but I get a similar effect using cast iron. If you like vinegars, I highly recommend the wine vinegars made by the Torres winery from Spain; you might have to go to a specialty store to find them, but it's the best vinegar I've ever had in my life! I've got to see if I can find that cheese up in Canada.. Cheers!
We buy a garlic and cheese flatbread in the shop near us.. It's a lot softer than those here.. But, I think I prefer it that way.
But I have never been a fan of crusty bread..
Can’t do this recipe cause gluten. But I can make a tapioca flatbread and stick to the rest of your toppings!!
looks amazing! do you have a good pitta recepie?
Pizza vs Flatbread is what I like to call "The Jacuzzi Paradox" - all Jacuzzi's are hot tubs but not all hot tubs are Jacuzzi's
“If you serve this at a party people will come up and hug you…” Well I know one thing I’ll never bring to a party 😂
This man vinegars!
I would like to see a whole grain version of this!
#Timetotaste OMG.....those look so delicious! I love caramelized onions. Never thought to use them on my flatbread pizzas 😁
👍👍👍👍👍😊😊😊😊
Wtf? Yesterday i was looking at flatbread recipes because i wanted to make my own garlic bread (just started making compound butter) and now you upload. Are you psychic?
Btw i made my own garlic bread and had it with some spicy bacon and beans. Easy and delicious
Where is your pizza stone from? I’ve been looking for a good one!
*#TIMETOTASTE* is my favourite part. Also I would eat that cheese on its own, it looks so yummy
Both look yummy... ;-D
Complete beginner here! Why does one put oil and vinegar in salads? Purely flavour? Would it be feasible to put only oil or only vinegar or none of those two at all?
Sure. I use just lemon juice and salt as a dressing on salads. Low-fat dressings are often just vinegar with little or no oil.
It's mostly about flavor! A vinaigrette typically uses both oil and vinegar.
Oil and vinegar are the base of vinaigrettes, and are commonly used as one themselves as they compliment and balance each other. They also coat the greens to help seasonings (and thier own flavors) stick, but primarily it's down to taste. When it comes to ingredients, most things are.
Oil an vinegar compliment each other. The oil give flavor and texture to salads. The vinegar flavor and acidity. Alone the salad wouldn’t be balanced.
Thanks everybody for the answers! I’ll be making some salad tonight, aye
Here’s to hoping it turns out good! 😊
Combining a fat with leafy greens makes it easier for our digestive systems to extract their nutrients. Oil in salad dressing, or in the skillet when pans wilting cooked greens, not only adds flavor, it optimizes nutrition.
#timetotaste
Looks delicious
Looks delicious, even if I'm another swap-blue-for-brie person!
Yep, absolutely delicious (with brie)! Tried, tested, and husband-requested!
I wish to integrate #timefortaste to my lifestyle.
Chef Frank! Can we please have videos on no-bake breads? :(
What type of breads were you looking for?
@@ProtoCookswithChefFrank Well, as you ask!
Although I can produce a fairly consistent yeasted boule; I've always wanted to be able to knock out "5 minute bread" - flour, water, salt, dash of oil - divide, roll and into a dry frying pan.
Come out nice, soft and flexible, ten minutes later they're like cardboard!
I've wasted a fair amount of flour.
Any help gratefully received!
Gotta love a little Rosemary it can be a life saver for a dish. Just ask Lorenzo 😂 all in all very delicious looking flat breads Frank keep the vids coming
Frank, "I've been pre-heating my stones for about forty minutes." Hahahahaha. Say that again but slower.
oooo im early yay!
Hey Cuz if you Made This For My Hawaiian Themed Birthday Party At Casa Z I Know it Will be A Big Hit!