Pan- Fried Haloumi for Meatless Monday~ and a Lovely Tea Bread

Happy Labor Day All!!

  Today is a busy day with the family, so a short post. We are trying to organize a yard sale for next week and there is so much to do! 

Yikes!! Do we really have 7 skateboards around here??

I think I need to send a notice out to all the neighbor kids and find out who's missing what since we seem to be the neighborhood lost and found! :)

I was up early this morning and decided to treat myself with a slice of warm tea bread with my morning cafe. My choice?

A lovely recipe adapted from Rose Levy Bernbaum's Cake Bible (an absolute favorite of mine). This book is a MUST for anyone who wants to learn to bake or polish their skills. Rose explains the "science" of baking and all the whys and wherefores of the structures we create

Lemon Poppyseed Pound Cake

Want the recipe?? 

Come join us on Facebook- this is tonights' Bonus Recipe!

Today's Meatless Monday meal made a lovely lunch. 

Haloumi is a sheep's milk cheese from Cyprus. It's got a mild flavor, and is quite similar to Italian mozzarella but with a different texture. Haloumi actually doesn't melt and can be grilled or pan-fried so it softens and develops a golden "crust". 

Quite frankly, on it's own Haloumi is not my favorite cheese, but with a lovely Mediterranean "salsa" it makes a wonderful and satisfying dish. I have a dear friend who LOVES this dish simply plated as you see in these pictures. I actually prefer to make a very delicious panini out of it. I brushed 2 artisan ciabatta slices with garlic- infused olive oil, added a couple of slices of very ripe garden tomato, the fried cheese and salsa. Then a few minutes in my handy panini grill and a fabulous lunch was complete. 

Can you believe I forgot to take pictures?? It seems my brain cells start to die a bit when I'm hungry!

This is fast and easy- Enjoy!

Pan- Fried Haloumi with Mediterranean Salsa

4 TBLSP olive oil

1/2 of a large fennel bulb- cored, halved, and sliced very thinly

1 small or 1/2 large onion, finely chopped

salt and pepper

1/4 cup pitted Kalamata olives, sliced

zest of 1 lemon, finely grated

zest of 1/2 large orange, finely grated

1/2 cup mint leaves, finely sliced

about 6-8 sun-dried tomatoes (oil packed), drained and finely sliced

8 oz. Haloumi, sliced about 1/4 inch thick

Heat 3 tblsp oil in skillet (I use cast iron) till hot over medium heat. Saute onion and fennel for a few minutes, stirring frequently. You don't want it to brown. Season with salt and pepper, lower heat, and keep sauteeing till soft, but not brown. Stir in olives, zests, mint, tomatoes, and last tblsp. of oil. Take off heat and set aside, covered. Heat another non-stick skillet (I use cast iron or my Calphalon) till hot (no oil). Add Haloumi and cook till both sides are lightly golden, flipping after first side colors.

Place slices on serving plate (or panini) and top with some of salsa.

Have a wonderful Labor Day!

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie