Grilled Flatbreads, Garlic Oil and a Brunch Idea

Today I thought I'd share a recipe that is always very popular at our house during the summer grilling season. We really enjoy crispy, chewy, warm flatbreads straight off the backyard grill. These are great just cut in wedges and served beside your favorite summer salad or soup but we use these flatbreads in many other ways as well. We've used them as a base for a salad, as part of great grilled chicken salad wraps, the base for great pizza cooked on the grill or as pictured above brushed with garlic oilive oil and sprinkled with herbs from the garden which make great hors d'ouevres topped with some roasted tomato jam and freshly grated parmesan or romano cheese. I often make this dough a day in advance, especially if using it for breakfast and store it overnight in a sealed container in the fridge. I find the flavor of the flatbreads improves with this method.

 I've included instuctions for making your own garlic olive oil as well because I find many commercially available garlic oils just don't have enough flavour for me so by making my own I can have it just how I like it. See a great brunch idea using flatbreads at the end of this post too.

Flatbread Dough

Makes sufficient for 6 - 8  flatbreads.

4 cups flour
1/2 tsp instant rise yeast
1 & 1/2 cups lukewarm water
2 tsp sea salt

Place all ingredients in the bowl of a stand mixer equipped with a dough hook. Mix for 5 -10 minutes on medium speed. You may need to add a little more flour, a tablespoon at a time until the dough doesn't stick to the sides of the bowl. Alternatively stir together with a wooden spoon before turning out onto a floured bread board and kneading for 5-10 minutes. Cover the dough and allow to rise for about an hour until about doubled in size. Turn the dough onto a floured surface and knead for another few minutes. Divide into 6-8 equal portions, form into balls and let rest for about 10-15 minutes before stretching or rolling the dough out into about 9 inch rounds.

Preheat your gas grill to about medium low heat and place the stretched dough portions a couple at a time directly on the grill. Watch these carefully, adjust the temperature and move them around on the grill as needed. At this point you can brush them with garlic olive oil  and sprinkle with chopped herbs if you like before flipping the flatbreads and grilling the flatbreads for about another minute.

Garlic Olive Oil

2 cups extra virgin olive oil

6 cloves garlic, sliced

Over minimum heat heat the olive oil and sliced garlic slowly for about 15 - 20 minutes or just until the garlic slices begin to bubble at the edges. remove from the heat and allow to cool before storing in an airtight container or in mason jars. While the oil is still warm, you can add fresh herbs to the oil for extra flavour. Rosemary and oregano work well, just be sure to crush the leaves a little before adding them to the oil to impart more flavor tot he oil.

And finally, one more of my favorite ideas for great grilled flatbreads is as a base for a great brunch. Here, I've used garlic and herb flatbread beneath 2 eggs over easy, fried tomatoes and a sprinkle of fresh black pepper and freshly grated parmesan cheese. Crumbled bacon or breakfast sausage can obviously be added as well.

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Petits Pains au Chocolat

This recipe begins with delicious brioche wrapped around gooey chocolate ganache. I have been making these great little breakfast treats since I was a kid. Back then I just filled them with chocolate chips but today I use a chocolate ganache to fill the inside. Although it does take a little more time and effort, this method produces a much more soft and silky chocolate center. These are meant to be served while still warm and what could be better for weekend brunch than to wake up to these, straight out of the oven.

These will actually freeze quite well too before they are baked. Lay out the prepared petits pains on a silicone baking pad on a cookie sheet and freeze them solid before placing them in an airtight container and returning them to the freezer. They can then be laid out on a cookie sheet in the fridge overnight to thaw before popping them into the oven in the morning.

Makes 16 petits pains

Chocolate Filling

2 cup chocolate chips

1/2 cup whipping cream

Gently melt the chocolate and cream together over low heat just until smooth. Do not overheat the chocolate. Spoon the mixture in 16 equal portions about 1x2 inches onto a silicone pad lined cookie sheet. Chill until the chocolate solidifies.

Brioche

4 cups flour
1 envelope of instant yeast
1/2 cup sugar
1 tsp sea salt
1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces
1/2 cup whole milk (or for even richer brioche substitute undiluted evaporated milk)
4 eggs at room temperature
1 tbsp vanilla extract

In a stand mixer add the flour, salt, yeast and sugar. Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal. Using the dough hook attachement for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough. Continue until the dough is very smooth and elastic. Do not add additional flour. Cover and let rest and rise until double in volume. Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 16 individual balls.

Roll out the individual dough balls to a half inch thickness and place one of the chocolate pieces on each portion of dough. Bring the edges of the dough together and pinch together to seal. Turn the petit pans over onto a silicone pad lined baking sheet so that the seams are on the bottom. I get only 6 to 8 pastries on each sheet. Remember to leave adequate room for the petits pains to rise and expand. Cover with a tea towel and allow to rise at room temperature for about an hour.
Bake at 350 degrees F for about 25 -30 minutes until golden brown.  Cool on a wire rack for 15 minutes before serving warm.

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Brioche

Brioche is perhaps the perfect brunch bread. Slightly sweet and made very rich with the inclusion of whole milk, eggs and plenty of dairy butter it is perfectly delicious to eat straight out of the oven but I also I use this great loaf for French toast or as the absolute best base for fantastic bread pudding. Rather than bake my brioche in the traditional round form, I like to bake it as rolls in loaf pans so that I have the option of breaking off a roll or two or just slice it for great toast.

4 cups flour

1 envelope of instant yeast

1/2 cup sugar

1 tsp sea salt

1 cup real butter, slightly softened and near room temperature (NO SUBSTITUTES) Cut butter in about a dozen small pieces

1/2 cup whole milk (or for even richer brioche substitute undiluted evaporated milk)

4 eggs at room temperature

1 tbsp vanilla extract

In a stand mixer add the flour, salt, yeast and sugar. Add the eggs, milk and vanilla extract and mix together just until the flour is incorporated, the dough will be quite tough and lumpy at this point, this is normal. Using the dough hook attachement for your mixer begin adding the pieces of butter as the dough turns in the bowl. Continue until all of the butter is incorporated into the dough. Continue until the dough is very smooth and elastic. Do not add additional flour. Cover and let rest and rise until double in volume. Turn the dough out into a lightly floured breadboard and knead for about 5 minutes before forming the dough into 16 individual balls. Place 8 balls each into two greased bread pans. Cover with a tea towel and let rise for a couple of hours or until it has risen to about an inch above the rim of the loaf pan. Brush the top with a little eggwash.

Bake at 350 degrees F for about 30 -35 minutes until golden brown on top and the bottom has developed a good crust that releases easily from the pan. Once removed from the pan, cool on a wire rack for 15 minutes before serving warm.

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Peach Upside Down Cake

We're still loving peach season with this great classic upside down cake we served to dinner guests a few days ago.

6 large peaches, peeled, pitted and sliced

1/4 cup melted butter

2 tsp vanilla extract

1/4 cup brown sugar

1 tsp cinnamon

1 tsp corn starch

Toss all these ingredients together until well combined, then spread evenly on the bottom of a greased 9 inch square baking dish.

Cake:

Sift together and set aside:

1 1/4 cups flour
1 1/2 tsp baking powder

In the bowl of a stand mixer with the whisk attachment in place, whisk together on high speed until foamy and slightly stiffened.

1 egg
2/3 cups sugar
2 tsp vanilla extract

Mix together in a measuring cup with a spout:

1/8 cup melted butter
1/8 cup vegetable oil

Slowly add the oil and butter mixture to the egg mixture in a slow stream as the mixer continues to whisk.

Mix together

1/4 cup whipping cream

1/4 cup milk

1 tbsp apple cider vinegar

Add slowly to the mixing bowl continuing to mix but at a reduced speed.

Fold in the dry ingredients by hand with a rubber spatula being careful not to over mix. Don't worry about lumps in the batter, they are fine.

Pour over the prepared peaches and bake at 325 degrees F for about 30 - 40 minutes or until the fruit is bubbling and the cake passes the clean toothpick test. Let stand for about 20 minutes before serving with some good vanilla ice cream or vanilla whipped cream.

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Peach Lime Salsa

With the summer peach season in high gear we've been enjoying this beautiful fruit in several ways this week, including last evening when we had this great fruit salsa on some delicious grilled chicken quesadillas. We also use this salsa on taco salads, with grilled salmon or just with corn tortilla chips as a healthy snack.

Makes about 3 cups

4 large ripe peaches, peeled and diced small

1/2 red pepper, diced small

1 small shallot minced

zest of one lime, finely minced

juice of one lime

1 tbsp honey

2 tbsp chopped fresh basil

1/2 tsp Chinese crushed chili paste (or to taste)

salt and pepper to taste

Toss all ingredients together and let sit in the fridge for a couple of hours before serving.

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Ginger Snap Peach Crumble

A couple of days ago, I got an interesting email from Sharon, a regular reader of Rock Recipes who had an interesting request. Here it is:

"I don't have a recipe to recommend, rather I think you're the man to come up with one. Yesterday on my way to wash a fresh peach to eat, I filched a ginger snap out of the jar, so, when I took my first bite of the peach I still had the cookie residue/taste in my mouth ( my, doesn't that sound appetizing... bear with me)... the combination of the ginger snap and peach was deeelicious. I immediately thought what a good dessert combo, however , I have no talent for imagining how that combo could be put into a recipe... but knew you'd be the man who could. Love to see the result."

Well Sharon your wish is my command and here is the final result.

I've incorporated crushed ginger snaps into the crumble and kept the fresh peaches very uncomplicated to focus on their natural sweetness and flavour. Here in Canada, we eagerly await the peaches from southern Ontario which arrive every July and which eclipse any other peaches I've ever eaten in terms of sweet juiciness and pure intense peach flavor; truly my favorite fruit. The wait is over again this year as these beautiful peaches have arrived in our local markets. Truth be told, we are already on our second basket in only two days at our house. I wonder how long I can hold out before making a peach pie...oh lord peach pie!!! Bring on the peaches!

8 medium sized peaches, peeled, pitted and cut in quarters. Don't cut your peaches in small slices, chunks are better because they hold up to the heat and don't disintigrate into peach jam as they cook.

1/4 cup honey

1 tsp corn starch

pinch salt

1/2 tsp freshly grated nutmeg

2 tsp vanilla extract

Toss all these ingredients together and spread evenly into the bottom of a 9x9 inch glass baking dish.

Ginger Snap Crumble

In a food processor pulse together until the cookies are broken up well:

1 cup flour

1 tsp baking powder

30 ginger snap cookies

Pulse in:

3/4 cup cold butter cut in cubes

until the mixture resembles a coarse meal and holds together when a handfull of crumb mixture holds together when is pressed together. Press the crumb ixture together into balls, then break chunks off of the balls and spread evenly over the top of the prepared peaches. It should look similar to the photo below.

Bake the crisp at 375 degrees F for aproximately 30 - 35 minutes or until the top is well browned and the fruit is bubbling. Allow to cool for about 20 minutes before serving with whipped cream or some good quality vanilla ice cream.

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Steak and Cheddar Quesadillas

Here's another leftover rescue recipe that I really planned in advance after a grilled steak dinner a few days ago. I grilled a couple of extra striploin steaks so that we could have a quick and easy supper before rushing off to number one son's baseball game.

I rarely make quesadillas on a flat grill or lightly fried in oil; instead my two favorite ways of preparing them are on a raised grill or barbeque on low heat or under the broiler as I've pictured here. The advantage of the grill or broiler is that the tortillas are only brushed lightly with olive oil to enhance the crispiness without adding a lot of extra fat. If your oven does not have temperature control for the broiler, just move the oven rack to the lowest position before you turn on the broiler.

If you opt for low-fat cheese, these delicious quesadillas are quite a healthy alternative to higher fat versions. I've included the recipe for a spicy lime and tomato guacamole to serve with them. Grilled chicken or pork are good alternatives to steak and of course, you can vary the recipe easily your favorite cheese, vegetable and meat combinations. These are also great as finger food at parties.

Spicy Lime Tomato Guacamole

1 large ripe avocado
juice of one lime
zest of 1 lime, very finely minced
1/2 tsp fresh black pepper
4 tbsp hot sauce (optional or to taste)
1/2 cup diced tomato (remove the pulp at the center of the tomatoes and just use the outside flesh)
1/4 tsp sea salt (or to taste)

Crush the avocado roughly in a mortar and pestle or just with a fork. Add the remaining ingredients and stir well. Store in a glass bowl with plastic wrap touching the surface of the guacamole to preserve the color.

Quesadillas

thinly sliced grilled steak
grated cheddar cheese
thinly sliced tomato
thinly sliced jalapeno peppers (optional)
olive oil
10 inch flour, corn, or whole wheat tortillas

Use two tortillas for each quesadilla. Begin by brushing the tortillas on one side only with olive oil. Place one tortilla, oiled side down on a cookie sheet (or on a heated grill/barbeque on medium low heat) and lightly sprinkle with the grated cheese. Add steak slices and tomato slices plus the jalapeno peppers if you are using those. Sprinkle again lightly with the grated cheese before topping with the second tortilla, this time with the oiled side up. Place under the broiler or on the grill for just a few minutes until the tortilla becomes golden brown. (Watch carefully, these can burn very easily if ignored.)

While wearing oven mitts, use a large dinner plate to help flip the quesadilla by placing it over the quesadilla on the cookie sheet and the flipping the sheet over to invert the quesadilla onto the plate. On a grill you will need a large egg turner to slip under the quesadilla to accomplish this. Then simply slip it back under the broiler or on the grill and cook for another few minutes until that side is golden brown. Transfer the cooked quesadillas to a cutting board and cut into 6 or 8 sections with a pizza cutter. Top each section with some guacamole and a dollop of sour cream and serve.

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Honey Cake with Rum & Butter Bananas

I don't know why I love this honey cake more, because it is so moist and delicious or because it is so quick and easy to make. I am a big fan of one bowl cake recipes and this one is among the best I've ever tried. One bowl cake recipes are proof positive that there is no good reason to resort to cake mixes when for the sake of a little extra measuring of ingredients, they are no more difficult to accomplish than a mix.

The rum and butter bananas are equally easy to prepare and take just a few minutes away from the table for you to serve these fragrant warm bananas to your guests over this great honey cake. I've also often served these warm over very good quality vanilla ice cream for an equally impressive dessert.

Honey Cake

1 3/4 cups all-purpose flour
2 tsp baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
2 teaspoons ground cinnamon1/4 tsp cloves1/2 tsp allspice1/2 cup vegetable oil
1/2 cup honey
1/2 cups granulated sugar
2/3 cup brown sugar
2 large eggs at room temperature
1/2 teaspoon vanilla extract
1/2 cup warm strong green tea
1/2 cup fresh orange juice
Preheat oven to 350 F. Grease and flour a bundt pan or 2 loaf pans.
In a large bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. Make a well in the center, and add oil, honey, white sugar, brown sugars, eggs, vanilla, green tea and orange juice.
Mix together with a whisk or on low speed in an electric mixer just until all the ingredients have been well blended together. Do not over mix. Pour batter into prepared pan/s and bake for 30-40 minutes or until a toothpick inserted into the center comes out clean. Baking times will vary depending on the size of the baking pans; the toothpick test is the best way to tell if the cake is fully baked.
Rum and Butter Bananas
6 large bananas, ripe but not over ripe, sliced in 1/4 inch slices
1/2 cup dark rum
1/2 cup butter
2/3 cup brown sugar
1 tsp vanilla extract (or the seeds from one vanilla pod)
Melt butter and brown sugar together in a large saute pan and cook together for a few minutes over medium high heat until it begins to bubble and foam up. At this point add  the bananas rum and vanilla and cook for only a couple of minutes more until the sauce slightly thickens. Serve warm over the honey cake.

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Garden Pasta Salad with Lemon Dijon Dressing

Summer is definitely pasta salad season at our house. This one uses fresh garden vegetables and herbs and a super easy lemon dijon dressing to make it the perfect barbeque or picnic accompaniment. This recipe is just a starting point; switch up the vegetables and herbs depending on what's available. Use what you like in whatever combination you like, it's all good. Crumbled blue cheese or feta cheese is also a great addition to this simple salad.

6 cups cooked cold pasta (rotini and fuscilli work well)

1/2 cup chopped red pepper

1/2 cup chopped cucumber

1/2 cup sliced red onion

1/2 cup chopped tomatoes

1/2 cup kalamata olives

1/3 cup chopped fresh herbs (here I've used mint, basil, oregano and chives)

Lemon Dijon Dressing

1/2 cup plain mayonnaise

1/4 cup lemon juice (alternatively apple cider vinegar is very good too)

zest of 1 lemon

salt and pepper to season

3 tbsp whole grain dijon mustard

1 tbsp sugar

Whisk or shake together and toss with all of the ingredients above. This salad is best when left for a couple of hours  or overnight for the flavours to meld.

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Fried Red Tomato and Grilled Chicken Salad

Everybody knows fried green tomatoes but I originally saw fried red tomatoes being served as a first course and enjoyed the great, fresh vine ripened tomatoes, crusted in panko and served with shallot and basil sour cream. Last night I was looking to incorporate them into a dinner salad and this was the delicious result. I topped my fried red tomatoes with basil leaves and melting fresh mozzarella and then placed that on a lemon oregano marinated grilled chicken breast, all on a bed of baby spinach and finished with a drizzle of a honey and balsamic reduction. The flavours here are all very bright and fresh and despite the tomatoes being fried, this dish still qualifies as a pretty light but satisfying meal.

Lemon Oregano Marinated Chicken

4 boneless skinless chicken breasts

2 cloves minced garlic

3 tbsp fresh chopped oregano

1/2 tsp kosher salt

1/2 tsp cracked black pepper

juice of one lemon

zest of one lemon, finely minced

Marinate all together in a large ziploc bag for only 20-30 minutes. Grill until fully cooked, set aside to rest for 5 minutes

Fried Red Tomatoes

4 medium sized vine ripened tomatoes

sea salt

pepper

panko bread crumbs

flour

egg wash (2 eggs whisked together well with 2 tbsp water)

1/4 cup olive oil

2 tbsp butter

Heat the olive oil and butter in a skillet over medium low to medium heat.

Cut both ends off each tomato and cut each one into two thick slices. Season both sides of the tomato slices with sea salt and pepper before dredging them in flour. Dip the dredged tomatoes into the eggwash and then into the panko crumbs before dropping them into the oil and butter and frying for about 4 minutes per side until crispy golden brown. Top each fried tomato with

fresh basil leaves

slice of fresh mozzareala

Place under the broiler for only a couple of minutes to melt the mozza. Slice your chicken breat and place it on a bed of

baby spinach

Top the chicken with the tomatoes and drizzle with balsamic honey reduction.

Balsamic Honey Reduction

In your smallest saucepan add

1/4 cup balsamic vinegar

2 tbsp honey

Simmer over medium heat until the volume is reduced by half. Set aside to cool and thicken slightly.

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Raspberry Brie Panini

We do a number of different versions of this particular panini. I like to split one with my missus with a spinach salad as one of our favorite lunches. I've often made these when entertaining friends too. I just make several and cut them in small wedges to serve as hors d'ouevres and they are always very popular. We make lots of variations by chaging the type of berries. I've used cranberries, partridgberries, blueberries and blackberries successfully in the past. One other addition I love that creates textural interest in this panini is toasted nuts. I like hazelnuts with raspberries but I've used toasted almonds, pistachios, walnuts or cashews with different berry combinations too.

Belgian or French bread

butter

brie

raspberries

honey

toasted chopped hazelnuts (optional)

Lightly butter two pieces of bread. Flip the bread over as the buttered side will become the outside of the sandwich. Place slices of brie on one piece of bread, top with a sprinkle of raspberries (and chopped nuts if you are using them) and a drizzle of honey. Place the sandwich on a preheated panini press and cook for just a few minutes or until crispy and golden brown on the outside. Allow to sit for about 5 minutes before cutting and serving.

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Easy Blue Cheese Sauce

Here's a very simple recipe for a versatile sauce that can be used on steaks or as a dip for vegetables or crusty bread. It is also very good tossed with pasta as a side dish to serve with steak or roast beef. I actually toss this sauce with cooked penne and thinly sliced rare steak for one of my favorite pasta dishes. It's saturated fat heaven, I know, but it is so delicious.

I don't cook this for long because I like the blue cheese to stay a little chunky while still flavoring the sauce.

To a small saucepan add:

1 tbsp olive oil

3 tbsp chopped shallots

Saute the shallots in the olive oil until softened and fully cooked. Add

1 oz white wine

simmer until the wine is half reduced in volume, then add

1/2 cup sour cream

pinch salt

1/4 tsp fresh cracked black pepper

Bring to a slow simmer before adding

2 ounces crumbled blue cheese, at room temperature.

Stir in the blue cheese, cover the pot and remove it from the heat. Let stand for 5 minutes before giving it a final stir and serving.

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Strawberry Festival - 20 Recipes for Strawberry Inspiration

Many readers will find themselves well into the local strawberry season but we are a little later here in Newfoundland. In anticipation of juicy quarts of sweet local strawberries showing up at the local markets or even better, trips to the numerous U-Pick farms to get the freshest possible berries, I've compiled a list of 20 recipe suggestions. Most are in the dessert realm but there are a couple of savoury suggestions too. Have a browse and find a little strawberry inspiration.

Strawberry Screech Black Forest Cake

Strawberry Vanilla Whoopie Pies

Strawberry-Chocolate Custard Cream Puffs

Strawberry Orange Buttercream Cake

Strawberry Vanilla Cream Trifle

Strawberry Chocolate Puff Bars

Strawberry Orange Shortcake

Strawberry-Cointreau Sour Cream Custard Flan

Strawberry Chocolate Truffle Tarte

Strawberry Chocolate Truffle Tuxedo Tarts

Orange Bundt Cake with Cointreau Marinated Strawberries

Strawberry Spinach Goat Cheese Salad with Easy Honey Dijon Dressing

Grilled Halibut with Strawberry Salsa

Heavenly Rhubarb Jam ( Rhubarb, Strawberry, Pineapple)

Stawberry Shortcake Sundaes

Easy Strawberry Orange White Chocolate Pie

Strawberry Chiffon Squares

Strawberry Neopolitan Cake

Strawberry Chocolate Buttercream Cake

White Chocolate Strawberry Sponge Shortcake

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Grilled Chicken and Asparagus Panini

Here's  another great idea to stretch leftover grilled chicken into another great meal for lunch or even dinner the next day. With the addition of some tasty pesto and tangy lemon grilled asparagus and red pepper, this makes a delicious and pretty healthy panini sandwich. I haven't added any cheese to the sandwich in this photo but some fresh mozza would be awesome on this one too. The Lemon Grilled Asparagus recipe that is included in this sandwich is a summer grilling staple at our house. It shows up beside grilled salmon, steak, chicken, pork and practically anything else that can be grilled. It's my favorite vegetable these days.

French loaf

grilled chicken

pesto

lemon grilled asparagus

sliced red peppers

olive oil

fresh garlic clove

fresh mozzarella slices (optional)

Begin by cutting a clove of garlic in half and rub the garlic onto two slices of French bread. Lightly brush olive oil over the garlic rubbed bread. Flip the slices over because this will be the outside of the sandwich.

Spread both pieces of bread with pesto and top with the grilled chicken, peppers, asparagus and cheese if you are using it. Place on a hot panini press and grill until golden brown.

Lemon Grilled Asparagus

juice and zest of one lemon

salt and pepper to season

2 dozen asparagus spears

2 tbsp olive oil

Marinate the saparagus in all of the other ingredients for about 10-20 minutes, before placing them on a medium hot grill for only about two or three minutes, rolling them several times while grilling. The asparagus should maintain a bright green color or it will be overcooked. Return the grilled asparagus to the marinade and toss together before serving.

Pesto

1/4 cup toasted walnuts
1/4 cup toasted pine nuts
10 cloves garlic
5 cups fresh basil leaves, packed
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 1/2 cups good quality olive oil
1 cup freshly grated good quality parmesan cheese

In a food processor pulse together the walnuts, pine nuts and garlic to break them up. Add the basil leaves, salt and pepper and pulse the food processor until the basil leaves are well broken down. With the food processor running, slowly pour in the olive oil until the basil and nuts are very well pureed. Finally add the grated parmesan cheese and process foe only another minute. Freeze leftover pesto in small airtight containers with a layer of plastic wrap placed over the surface to protect it from discoloring.

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