With the pre-vacation tasks checked off the list and the packing all done, we had some time in the kitchen this week. But it is a short week, as our flight is at 6 am on Friday.
First up was to use some garden produce…
Monday in the Kitchen with Matthew: garden fresh Acorn Squash stuffed with Italian chicken sausage, cremini mushrooms, diced onions & apple, fresh sage from the garden, salt & pepper, nutmeg, allspice, Parmesan then garnished with more fresh sage.
We happen to love Mexican food, so we were looking forward to this variation of poutine. The homemade taco gravy was basically beef gravy with taco seasoning.
Wednesday in the Kitchen with Matthew: Mexican Poutine…fries topped with jalapeño cheese curds, chorizo sausage and homemade taco gravy then garnished with pico de gallo, guacamole, sour cream and jalapeños.
Matthew is an Eagle Scout and Roy was a scout leader. During the scouting years their troop camped out one weekend a month, all year long. (That means they earned their Polar Bear patch.) They also did a lot of Dutch oven cooking.
Pizza was always a scout favorite in the Dutch oven. To make it easy they always used canned dough. But, there is NO canned dough in my kitchen, lol. So they tried out the homemade dough.
Friday (on Thursday) Pieday: Dutch Oven Pizza…Our pan crust topped with homemade sauce, Italian sausage, pepperoni, mushrooms and mozzarella.
The pizza (with homemade dough) turned out perfect! And if you noticed, I said ‘our’ crust. I must give credit to where credit is due. Matthew has become my dough-man.
Since I will be on vacation for the next three weeks, I am turning over the pizza making and blogging to my two favorite children, Matthew and Bethany. I will send them some photos to include from the Canadian Rockies and Alaska.
Till we meet up again,