Mamalauraskitchen

Testing a new dough the other day. It tasted great, but it was hard to work with. The toppings were olive oil and garlic, mozzarella and manchego, bacon pepper jelly, fresh fig slices, both tucked under the cheese and after baking, baby spinach leaves, finished with a pecorino edging. Then slices were drizzled with a sweet balsamic maple and red pepper glaze.

❤️

Blackened halibut and a creamy risotto pairs really nicely. The spice offset by the cream and pecorino in the risotto. I was out of arborio rice so I used calasparra and it worked perfectly. I did add a little cream and a splash of 2023 Sauvignon Blanc Russian River Valley. Their wines are so good if you've not tried before.

I should have measured the seasoning for the halibut because this one hit nicely with the amount of spice and the flavors. I did add a little smoked paprika snd turmeric to the cayenne, paprika, thyme, and salt and pepper.

Simple pan seared zucchini was the perfect simple side. Literally just the zucchini finished with a spritz of lemon.

Completely gluten free and delicious!

Mondays sometimes need a little sunshine so why not some mini galettes with apricots?!

I'm always so excited wheb the apricots hit the market. These ones I should have let ripened more but I was anxious for a fruit tarts.

Check out the mini fruit galettes recipe in the link in my bio if interested.

Slice 3 to 5 apricots, depending on the size. Add them to a bowl with 1 tbsp of sugar and 1 teaspoon lemon juice.

Preheat the oven to 425 degrees. Add parchmdntvto a tray.

Use any pie crust (gf if needed) thinly rolled. Cut rectangles. Set cut dough pieces on the parchment lined tray. Add the sliced fruit. Brush the tops with cream and add butter pieces to the top of each.
Bake for approximately 25 minutes or until crust is golden brown.

Serve warm with whipped vanilla cream or ice cream.