the Friday Feeding; VOL. 21

It’s throw-down week!

It started with great customer Alex telling David, “You know Dave, I think your pizzas are giving Jane’s scones a run for the money” [and that’s sayin’ somethin’ cuz he is a HUGE fan of our bakery cases].  

“Take that!” said Dave to Jane.

“Game on!” said Jane to Dave.

So our throw-down commences!

Tonight’s pizza night includes a pizza headed towards Jane’s baking flavors and today you will find some scones heading towards Dave’s pizza flavors. Tonight’s PIZZA SPECIAL: Vermont Farmsteads Windsordale Blueberry Cheese and Smoke House bacon with olive oil. Todays SCONE SPECIAL: Margherita; tomato flavored with basil and mozzarella cheese.

Check out our menu for the week with all sorts of throw-down creations by CLICKING HERE.

The store has had all sorts of new arrivals this week.

What is delicious?  Are you salty or sweet?  

We humans do tend to settle into either of these camps. Salt and vinegar chips or brownies, peanuts or toffee, poppy seed salad dressing or a caesar…

But interestingly, those very best favorites on either side contain some of the other side to balance it out.  Like politics?  Like a great marriage? Reading the label will give you some clues as how to season your own cooking.

Just like Dave’s and my THROWN DOWN, his sweet-take always includes mostly his savory salty ingredients and even in my savory scones their is a hint of sweet to balance it out.

Here is a recipe for you to try and see if you like this mix-up.

Coconut Chicken or Fish Gratin

Butter four individual or one medium sized gratin dishes.  Place into each individual or all into the medium gratin dish:

• 4  half fillets (2 full cut in ½) of haddock, cod, sole or other mild white fish*
• OR  4  quarter chicken breasts (2 halves cut in half & pounded thin) *

Mix together and pour over the fish/chicken dividing evenly between the dishes:

• ½ cup coconut milk (unsweetened; look for pure milk that does not contain thickeners.)
• Juice of ½ lemon
• 1/16 tsp ground pepper (preferably white)
• 1/8 tsp salt

Mix together and scatter over the top of the prepared chicken/fish:

• 3/4 cups bread crumbs
• ¼ cup melted butter
• 3 T. sweetened flaked coconut
• The grated peel of a ½ lemon

Bake in a preheated 350’ oven for 20 – 25 minutes until crumb topping is browned and sauce has bubbled thick.  Good served over rice.

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Friday night pizza, March 8 . Order ahead 12” organic sour dough pizzas to take out or sit down and eat here.  $15.95. Call ahead to order and choose a pick-up time slot. 603-783-9933 

Choose:

1. Pepperoni on red sauce.
2. Vegetable choice of mushrooms, green peppers, onions and pepperoncini on red sauce
3. Fig with gorgonzola and a honey drizzle over olive oil (no garlic)
4. Cheese only on red sauce always by request
5. SPECIAL: Vermont Farmsteads Windsordale Blueberry Cheese and Smoke House bacon with olive oil.

We hope you have a really great week,

Jane and Dave