Bibi's Kitchen

My version of Bruschetta:
Equal amounts:
Roma Tomatoes
Green Olives
Black Olives
Kalamata Greek Olives

Chop everything up very small. Add a small amount of olive oil and a touch of white wine vinegar. Seasonings I use:
Himalayan Pink Salt
Fresh ground pepper
Garlic powder
Fresh basil (lots)
Pinch of dried oregano
Pinch or two of sugar

Let mixture sit 30 minutes to marry flavors.

Using Baguette Bread, slice about an inch thick, place on baking sheet and brush with olive oil. Bake at 400 for about 10-12 minutes. Remove from oven, flip each piece and with a slotted spoon (to drain liquid), add olive and tomato mixture to each piece.
Top with fresh grated Parmesan cheese and bake at 400 for about 20 minutes. You'll smell the goodness and the edges of the bread will brown.
HAPPY COOKING!

Just made the most amazing homemade flour tortillas I've ever made. Here's the jist of it.

Soft Homemade Flour Tortillas

4 1/2 cups – 5 cups (20 oz.) Unbleached All-Purpose Flour, plus extra for rolling out
2 teaspoons baking powder
1 teaspoon salt
1 stick (4 oz.) unsalted butter, softened
1 3/4 – 2 cups hot water (should feel hot to the touch around 100 degrees F)

Combine all ingredients till mixed thoroughly. Knead on floured board. Add flour as needed to keep dough from being too sticky. It should be elastic but not dry. Break into 16 pieces.
IMPORTANT STEP: Cover with damp towel and rest your dough 35 minutes. Do not fudge on letting dough rest.
Roll out on lightly floured board and cook on preheated med high skillet. Wrap in towel to soften them. There's a lot more detail to the recipe but if you're a cook you can figure it out.
HAPPY COOKING!!

www.phemomenon.com http://www.phemomenon.com/wp-content/uploads/2014/05/20140505-082507.jpg

My pomegranates are in full bloom this year. My trees are loaded so I look forward to some great food creations in a week or so. Watch for it.