Well, he was true to his word and brought in at least 6 halibut steaks and 7 haddock fillets! For supper club, these were front and centre, along with some salmon steaks that another friend brought over. I baked the halibut and salmon, simply dressed, while I pan-fried the haddock sprinkled with Cajun seasoning.
True to my bean dip-experimental phase, I made a Romano bean dip, served with w/ cucumber slices and multigrain & flax tortilla chips for company to munch on while I finished supper. It’s a pretty cookie-cutter recipe; can of drained beans, 1/2 a lemon, clove of garlic and some S&P, all whirled up in the food processor. This time, I added a few hot chilies as well. By the time I got my camera, they were already well into it!
For some veg to go with our seafood buffet, I made some quark-stuffed roasted red peppers. – another simple side. Halve some red peppers and toss in olive oil & S&P and roast for 15-20 minutes until tender. In the meantime, mix a container of quark (or ricotta, or cream cheese) w/ 1 tsp Italian Seasoning, 1tsp. lemon zest, a dash of salt and plenty of fresh cracked black pepper. Fill the peppers w/ the quark mixture and put them under the broiler -watch them closely- and broil until the cheese is warmed through.
Back in June, I made a batch of applesauce to freeze for a rainy day- or in this case, an impromptu dessert. I defrosted the applesauce and served it over Vanilla Fro Yo w/ a drizzle of pure Nova Scotian maple syrup. An easy dessert to assemble, especially after several bottles of wine have been consumed!