Bright day for making a wonderful Italian inspired menu, it's around 68F and the garden is drying out.
The prep. for the deliveries tomorrow, so far ( the menu is in previous blog. posted yesterday)
 |
| The artichoke and green bean soup |
 |
| Sauteing the vegetables with olive oil & red wine vinegar for the Caponata |
 |
| The completed Caponata cooling |
 |
| The sour dough bran bread with olives and own grown sprouts |
 |
| walnut-spinach-parsley pesto to be served with whole wheat gnocchi |
 |
| Alla Norma sauce also added some zucchini for texture |
 |
| Traditional Italian olive bread also has chard in it, I have added a California twist, it is a sour dough base, and added spinach and own grown sprouts, and will have a marbled loaf |
 |
| The mixed dough |
 |
| Previous 2 the shaped loaves ready for a 4-6 hour prove at room temp |
 |
| Corn and thyme polenta, to be baked with butter & cheese at client's home |
 |
| Previous 2, the Tuscan Kale dense Ribolita, also added chickpeas and red bell peppers |
No comments:
Post a Comment