Fall Fortnight means it is time to get my fall things to set a seasonal table, especially with the wonderful cooler temperatures this week. I got out my favorite pumpkin bowls, the copper color chargers and the leaf plates and began to play with putting things together. First, a plate stack is done, adding my white stoneware dinner plates.
The pumpkin bowls are added to the left side, ready to hold a hot bowl of soup. Gold color flatware comes out in the fall as its warm tones go well with the fall colors. The napkins are a nutmeg spice color, held with pumpkin napkin rings.
On the right, individual salt and pepper shakers are placed above the flatware. Crystal water glasses complete the place settings.
The centerpiece is another copper color charger with an embossed leaf design. I only have one of these. On top, a ring of silk fall color leaves surrounds a ceramic pumpkin.
Two crackle glass votive holders, and a sprinkle of root beer faux gemstones surround the charger.
Simple yet seasonal, and ready for a meal.
Warm gold and orange blend with tones of deep burgundy and sage green for a colorful table. Are you setting a Fall inspired table? Share your table on our Facebook group!
Now, lets put some food on those plates. Inspiration comes from today’s post sponsor, Milk Street with their latest book Milk Street Bakes, which publishes in just a few days on October 22. The book has 200 recipes for sweet and savory dishes for light to hearty meals and desserts. The recipes are not your usual fare, taking inspiration from all over the world from diverse locations such as Mexico, Turkey, Portugal, Japan, Sweden, and more. A number of the recipes are gluten free, using tapioca starch instead of flour. Most use ingredients readily available, and probably already in your kitchen.
I had a hard time deciding what to make first, sweet or savory? I finally decided, and made the Turkish Flatbread for us recently. This was a fast way to have a fresh wrap sandwich. I’ll save this recipe for when we are out of bread and I don’t want to go to the store. It only takes four ingredients, and none of them are leavening. Download the recipe – Turkish Flatbread. Start by putting flour and salt in a mixer fitted with a dough hook, adding the water and oil as the mixer runs. Let it go for about 3 minutes until a soft dough ball forms.
Then, let it rest for an hour. This will let the gluten relax, so the flatbreads will be soft and tender, not tough.
Roll it out into little rounds very thin, about 8-inches in diameter and 1/8th inch thick. Keep them under plastic wrap as you go so they don’t dry out. It is helpful to put some wax paper between them so they don’t stick together. As you can see, keeping them perfectly round is not required.
Cook in a skillet over medium high heat on one side only. This will keep the flatbreads soft enough to fold over a filling. Word of caution, be sure your heat is closer to medium, or they will burn fast and not cook through.
Yum, quick and easy. Fill with cheese, meat, lettuce and tomato, you have a delicious lunch. I made mine with sriracha mayo, thin sliced ham, mozzarella cheese, lettuce and tomato. My Sweet Babboo declared the recipe a keeper. They’d be great with turkey or roast beef. Or do a Turkish sandwich with leftover lamb kabobs and yogurt.
Fill them like you would fill a pita bread or a tortilla.
The extras can be saved in an airtight bag, or plastic wrap in the refrigerator for a couple of days. They may be a bit stiff after refrigeration, but a few seconds in the microwave will soften them up again. They are much like flour tortillas, except there is no baking powder in the flatbreads. If you are a gluten free reader, I do not know if this will work with almond or rice flour, but it seems like it might. If you try it, do let me know.
Use the leftover flatbreads for individual pizzas the next day. Start by placing one in a baking dish, or you can put them directly on the oven rack. Preheat the oven to 400º.
Top with tomato sauce, cheese and your favorite toppings.
Bake in a hot oven until the cheese melts and the flatbread crisps, about 10-12 minutes. Yum!!
Shop the Milk Street Store for great sales on cookbooks including my favorite World in a Skillet, and the new Milk Street 365 with over 600 recipes, along with the Precision Rolling Pin I showed in a previous post and amazing knife deals. For the foodie on your list, visit the Milk Street Pantry to find wonderful sauces and flavors to broaden your meal planning. Start your holiday shopping now for the foodie on your list, or treat yourself to a new flavor.
From today until Sunday, take advantage of the Gear Up For The Holidays Sale, and get up to 65% Off Select Items! Just click on the Milk Street Weekend Warehouse Holiday Sale to see the offers.
Milk Street will send a copy of their new Milk Street Bakes to one lucky winner! You can preorder Milk Street Bakes, which publishes in just a few days on October 22 on Amazon. To enter the drawing, just visit the Milk Street Store, and leave a comment on this post with the Milk Street product that most appeals to you – cookbook, gourmet food, kitchen equipment or whatever strikes your fancy. This drawing will remain open to entries for a week.
What do you like at Milk Street?
From My Carolina Home 
Another beautiful table setting, Carole. I love flatbread and will have to give this recipe a try. Thank you for sharing.
I like the over the sink drying rack from Milk Street. Your flatbread recipes look amazing. Beautiful table scape.
The confits at Milk Street Store interest me! I know you’ve enjoyed using them. I love your fall tablescape – those pumpkin bowls are just adorable!
You always have the prettiest table settings! I have a table topper that was made from one of your patterns to dress up my table & and assortment of autumnal items scattered in the center. No fancy dishes here, my guests are 5 yrs & 18 months. Plates are Bluey themed & flatware has ergonomic baby handles LOL. Someday I’ll be able to bring out the pretty multi colored Fiestaware again. But no rush, they grow up so fast.
You do set a lovely table, Carole! Thanks for the recipe, may have to try that (and now I’m tempted to get that cookbook). I’ve had my eye on that rooster pitcher in the Milk Street store. I’ve always liked them.
You set a very lovely table scape.
I was taken in by the Vegetables cook book. That could be because my husband has been prepping for his colonoscopy and we have had to cut back on veggies this week and I am craving them. 😉
Milk Street has sooo many great items on their sight – I really like that enamel pan with HANDLES! I’ve slowly started switching out baking and microwaving pans and bowls to those with handles. Carole, your fall decorating is so inspirational. Thanks for all you do.
I really like the Cuisipro measuring cups and spoons!
Your tables always look so pretty. The flatbread looks and sounds delicious too.
I like the Mexican terracotta flat Cazuela covered casserole dish, along with several of the cast iron pans. Very nice.
Going out to lunch today – but your food looks much better than anything on a menu! Beautiful table. Thanks for the reminder to get the holiday stuff out and check if it’s okay for another Thanksgiving!
I always enjoy your table settings. Mine generally end up being seasonal placemats and table runners for various holidays. I do have Christmas dishes though. You have definitely converted me to Milk Street books, pans plus pantry items. Which reminds me I need to resupply several of the confits.
I like the Royal Cinnamon and the Fresh Fig Jam!
I was completely overwhelmed! I love kitchen stuff, and there was so much to look at. I guess if I have to pick, it would be the cookbooks…too many to choose from!
Carole, your table is perfect for the autumn season! The flatbread looks great and hopefully I will make in the future!
I’ve got my eye on the Brod & Taylor Folding Bread Proofer. That would sure come in handy around here. We all love fresh bread.
Took the recipe as we love flatbread and this sounded pretty straightforward and easy. Thanks!
I would like to have the over the sink drying rack. So many items to choose from.
Alexandria
Thanks for sharing the flat bread recipe. I look forward to trying it.
The Milk Street product I am most interested in is the Santoku-knife. My sons frequently comment that I need a sharper one.
Your Fall table is so pretty Carole and the flatbread sounds wonderful! I love to make individual pizzas, thanks for sharing the recipe.
Jenna
i’ve been wanting to make flat bread for a long time and now that I’ve seen how easy it could be, maybe I really will give it a try. I’ve heard so many good things about the Milk Street cookbooks. I would like to look through the one called Cook What You Have.
Beautiful tablescape and love the idea of making some flat bread! I really need new kitchen tongs and spatulas! Mine are so old and wearing out! Milk Street has great cook books but I might need to try some of their kitchen tools!
The flatbread looks like a great recipe to keep on hand and seems to be pretty easy which is a plus. I would love to try the Kyuemon Awase Dashi-Powdered Soup Stock. One of the hardest things about soup is getting that right flavor in the base and anything with shitake mushrooms in the base must be awesome.
What a pretty table! I don’t think I’ll get one fall thing up — at least not till mid-November. So I’ll revel in yours!
Oh, I love flatbread, but I’ve never thought of making it myself! Now I can!
One item I’d like and would use often from Milk Street is Serrv International Double Vine Bread Warmer in Natural Basket…I could even use it with my freshly made flat breads!