In the past few weeks, the menu consisted of: Black Glutinous Rice Porridge, Curried Cream of Carrot, Sea Bass en Papillote, Seared Sesame Tuna Steak, Vegetable Baked Flounder, Coconut Mochi, Broiled Mackerel with Fennel Mayo, Rosemary Foccacia, and Lemon Cheesecake Ice Cream. Who knew bread bakeries didn't open on Labor Day. I should've known, but it gave me an excuse to make my own foccacia and use up my fresh rosemary! I prepared a few dipping sauces to go with the foccacia and a farewell to summer ice cream with sweet peach topping.
Four dips: Caramelized Onion and Mushroom Sautee; Roasted Red Peppers with Parsley, Shallots, and Garlic; Fennel Mayo with Chili Powder; Stewed Tomatoes with Shallots and Oregano
A slice of foccacia decorated in olive oil, coarse sea salt, and fresh rosemary.
Up close and personal.
Lemon Cheesecake Ice Cream with Peach Jam Topping
1 1/2 cups warm water
3 Tbsp olive oil
1 1/2 tsp coarse salt
3 1/2 cups flour
1 Tbsp instant yeast
Lightly grease a 9" x 13" pan. Combine all of the ingredients, and beat at high speed with an electric mixer for until dough forms. Scoop the batter into the greased pan. Cover the pan and let the dough rise at room temperature for an hour. Preheat the oven to 375°F. Press the dough outwards and poke the dough all over with your fingers. Drizzle it lightly with olive oil, and sprinkle salt and rosemary. Bake the bread till for about 30 minutes. Remove it from the oven and wait 5 minutes before serving. (Adapted from King Arthur Flour).
Lemon Cheesecake Ice Cream
1 cup half and half
8 oz cream cheese
3/4 cup sugar
1/3 cup lemon juice
1 tsp lemon zest
Let cream cheese come to room temperature. Combine all ingredients and beat with an electric mixer making sure there are no clumps. Let mixture whip until airy. Freeze for at least four hours.