Build Your Own Lettuce or Gyro Wraps!

These lettuce or gyro wraps are made with sautéed ground chicken, yogurt and spices! Wow, they are packed with flavor from the yogurt marinade, and even more luscious when you garnish with the tzatziki and tahini sauces! You can wrap the yogurt chicken in butter lettuce or in a gyro, either way, they are delectable! My very own chewy chocolate chip cookies are the perfect way to end this meal!

Keep your eyes open for a NEW release coming soon… A VIRTUAL SUNDAY SUPPER & LIBATION PAIRING EVENT!   This feast & wine pairing show is taping this weekend in Fairfield! So exciting!!

Well, there’s nothing like the aromas of tomato-basil sauce coming from your chicken parmesan heating up in the oven with mozzarella oozing and bubbly! So after several inquiries came in for these tasty dishes I decided to oblige! That’s why it’s Italian week for this Friday night’s curbside dinner!

Thank you all for your patronage. Look forward to seeing you Friday! Be sure to get your order in by WEDNESDAY to guarantee availability.

Braised Beef Short Ribs Are Perfect For This Fall Weather!

Nothing like a little comfort food for the cooler weather! Braised beef short ribs and veggies with mashed potatoes are on this Friday’s curbside dinner menu. To compliment this Fall theme will be moist and delicious pumpkin bread. Dessert will consist of wild-honey dripping Baklava made with finely chopped walnuts and cinnamon. Enjoy!

Early Thanksgiving Dinner!

Back by popular demand! Yes, there have been numerous inquiries for the curbside dinners to return so here is. I’m getting a little nostalgic with the cooler weather so I have Thanksgiving on the brain!

 

Easy Rustic Bread

 

 

 

 

 

 

 

 

 

Ingredients for Dough:

• 3 cups all purpose flour, plus another 1/2 cup flour after first rise
• 1 tsp instant yeast
• 1 tsp sugar
• 1 tsp salt
• 1 1/2 warm water, 105°-110°
• A large Le Creuset Dutch Oven or similar
• 1 large sheet of parchment paper (large enough so you can place the dough in the center of the paper and lift it up holding the edges of the parchment to transfer into the dutch oven)

Directions:

1. Add flour, yeast, sugar and salt to a large glass mixing bowl
2. Whisk briefly to combine
3. Pour in water and stir with a wooden spatula
4. The mixture will be gooey but that’s ok, it’s what creates the great texture
5. Cover with saran wrap and let rise for 3 hours
6. Pre-heat oven to 450° with Le Creuset Dutch Oven (with top on too) inside heating up (creating the perfect bread baking environment)
7. Sprinkle work surface with 3 tbsp-1/4 cup flour and turn out risen dough with a spatula on the floured surface
8. Sprinkle another 3 tbsp-1/4 cup flour on top of dough and using a dough scraper scoop under the dough folding over, turn and repeat 2 more times
9. Flatten out dough and fold in left and right side, like folding a letter hence the name “letter-fold”
10. Then turn and repeat the fold
11. Lay a piece of parchment over a clean mixing bowl
12. Place folded dough onto the parchment laying over the bowl and let dough sink down on top of the paper, cover with clean dish towel to rise slightly
13. When oven and Le Creuset have pre-heated for 30 minutes pick up dough by the edges of the parchment paper and place inside the Le Creuset
14. Place cover back on Le Creuset and bake for 35-40 minutes
15. Remove the cover and bake for 15 minutes more for a dark golden crust to form
16. Remove from oven and transfer baked bread to a cutting board to cool to room temperature
17. NOTE: In my household the bread never has a chance to cool to room temperature before it is devoured!
18. Slice, smear with butter and enjoy! 🙂