Some of what I have been cooking/baking
in the first half of September.
More Bread. Two 500g batches. In the fridge for two days.
Baked seven small baguettes and a small boule.
Saved enough to make Matt a 3 cheese veggie pizza for dinner.
Topped with sliced tomatoes, green and red peppers and green and black olives.
Burgers for a late breakfast one morning.
Made from ground chuck
and served with homemade fries.
Pan seared halibut, finished in a hot oven.
Top with a chopped tomato, Kalamata Olives,
garlic, fresh basil, lemon zest and lemon juice, salt, pepper and olive oil “salsa”.
Had a craving for Moussaka.
Hadn’t made it in quite a while.
Pollo Alla Marengo
This was actually breakfast for Moe.
I took the same to work for lunch.
with Linguine Puttanesca.
Made this dinner to take over to our friends and neighbours.
Celebrating Clif’s retirement with one of his favourite dinners. Prawn Etouffee.
Roast chicken is a staple and
this one was roasted specifically for
Hot Chicken sandwiches with homemade twice fried french fries
and of course the traditional canned peas.
We have a glut of homegrown tomatoes
so Caprese Salads have been
on the menu often.
This one served with homemade focaccia.
and this share one with
Capocollo and Genoa salami, and olives.