Sunday, June 25, 2017

June 24, 2017 Lunch – steak and egg and spinach burritos Dinner – The Center for Ageless Living’s Field to Food Event

June 24, 2017 Lunch – steak and egg and spinach burritos  Dinner – The Center for Ageless Living’s Field to Food Event

I ate a bagel and the PPI eggs and steak for breakfast.  At around 8:00 we rode to Rio Bravo and back in less than an hour.

When we returned we drank coffee in the garden and talked with Eden, Dee’s friend from Seattle.

I then showed her the art collection. The tour was interrupted by Suzette who had cooked burritos with the PPI steak, some spinach, Swiss cheese and eggs.  We rolled the filling in flour tortillas and squirted Cholula Hot Sauce on it.  Dee described visiting Cholula.  I did not know there was such a place.  It is near Puebla Dee said.

Dee and Eden left for Santa Fe after lunch.  Suzette got ready and went to work and I rested and then got ready around 5:00 for the 10th Annual Field to Food Event.

I picked Willy up at 6:00 and we arrived at 6:30.  The wind was blowing really hard so Suzette delayed the meal for several minutes until the wind subsided.

Gruet Brut was served starting around 6:45 and with the first two courses, which were a gazpacho made with pears, almonds, and cucumber and the best pate I have tasted in a while, pork and beef baked and served with pickled watermelon and turnip wedges.

           Willy andvRicardo
                             Wine service area in back endge of tent

                   Ricardo and the food service area
                     Cynthia and Ricardo
                     One of a Suzette's Cloud Cakes

The wines were served starting with the meal.  The included Corrales Winery’s Riesling, Pasando Tiempo’s Cabernet Sauvignon, Milagro Winery’s Rose’ and a Gruner Veltliner and Sheehan Winery’s Chardonnay and a Merlot.  I drank champagne with the pate and soup courses and then began drinking the Merlot with the entrée course of vegetarian lasagna, salad, and pork roasted with pears.  Everything was fabulous.  Chef Kelly really outdid himself.

For dessert we were served slices of cloud cake with a lavender flavored crème anglais and orange zest.

Suzette told me that Katie and Andrew bought a table for eight.  I suspect in part because Katie really loves Suzette’s cloud cake.

It was a memorable meal and the service was impeccable.  I ate seconds on the first four courses, it was so good.

I can not describe how wonderful an all local, all organic gourmet meal with all local wines is.  If you have not tried a field to food meal, you should.  Suzette’s annual meal for $45.00 per person, is the best food and wine value I know of.

Bon Appetit


Saturday, June 24, 2017

June 23, 2017. Lunch – sautéed steak, eggs, and beans. Dinner – Vintage Albuquerque

 June 23, 2017. Lunch – sautéed steak, eggs, and beans. Dinner – Vintage Albuquerque

Dee was joining a friend for lunch so I made a quick lunch by chopping onion, some garlic scapes, and sautéing them in a medium skillet.  I then added about 1/3 lb. of chopped rib steak and the PPI beans from Wednesday night’s dinner and then what was left of six eggs that froze in the garage fridge that I whipped.

The result was and ugly egg pancake that was delicious.  I ate a little more than half of it at 1:30 and bagged the rest.


Suzette came home at 4:00 and showered and changed into a lighter drinking outfit and we drove to the Balloon Museum on Alameda.  They gave us a glass at 5:00 and we started drinking and eating.  There was about the same amount of food as wine this year,  so we ate a bit more than usual.  Buffalo sliders with pickled red onion at Harvest Café, Rancher’s Club grilled served filet mignonette on home made kettle fried potatoes, Artichoke Café served an amazing pulled pork served in a small bowl made with a blue corn tortilla garnished with escabeche corn.  We drank the Featured wine a red blend from Cain Winery in northern Napa named Cain Five, a red wine blend.  Lots of wineries are imitating Spanish blends and French red blends this year with American grapes.  The most interesting whites were two Sauvignon Blancs from the southern Edna Valley that were rich big fruity wines with grapefruit flavor overtone, especially the one from Paragon Winery.

There were lots of pastries this year, so we ate pastries with French champagne from Chateau de
Bligny.

We left a little after 7:00 after trying all the wines we wanted to try and too much delicious food.

I liked several Italian red wines.  The Vino Nobile di Montepuliciano and of course the Banfi Brunello were smooth as silk.



A pleasant rather sweet white blend named Obsession from Ironstone Winery in Lodi was interesting, a blend of 85% Symphony and 15% Chenin Blanc grapes.

One of the more interesting food offerings was Savoy’s cold bouillabaisse.  Most wineries were chilling all their wines since the temperature was over 100 degrees.

Bon Appetit

June 22, 2017 Lunch – La Salita.  Dinner – Grilled Teriyaki Ali Tuna, chayote, and Zucchini

Dee and I went to La Salita for lunch at around 2:00.  He ordered cheese enchiladas with refried beans with red chili and thought they were good.  I ordered a chili Relleno with Swiss cheese and refried beans with green chili, which I loved.



  Then we went looking for Tom’s shoes, which turned into a wild goose chase that ended at Wyoming and Paseo del Norte at 4:45.  The traffic was terrible so I decided to go to Gruet Winery for a Tête-de-cuvée tasting.  I think Dee was a little overwhelmed by the variety and slight variations between the different champagnes but that did not diminish his interest in drinking them.  For example, we tasted three different rose’ champagnes, the Brut Rose’ that is 90% Pinot Noir and 10% Chardonnay and a light red color.  Then the Danielle made by adding 10% by volume of Rose’ still wine to Chardonnay champagne at the second dosage, which produces a darker red and heavier champagne, and then my favorite, Rose’ Sauvage, which is 100% Pinot Noir that is fully fermented with no sugar added to the second dosage, which results in a champagne with no residual sugar, but all the natural fruit flavor of the Pinot Noir grape.
 
At 6:00 when we drove home the roads were still congested.  Dee said this is not nearly as traffic jammed as Austin, where he said you had to get on the side of the river you wanted to be on or you would be stuck on the wrong side of the Colorado River for the next three hours by 4:00.

At 6:00 we arrived home and after a drink we grilled dinner.  I went to the garage and fetched the
 largest chayote I have ever bought and two medium chayote and sliced them  into 1/3 thick slices.  Suzette put salt and pepper and olive oil in a gallon freezer bag and shook it to coat the vegetables with oil.  She then grilled the tuna steaks and the vegetables.
While a Suzette was grilling I sautéed bulgur wheat with raisins, garlic, diced onion, and piñon nuts in a large skillet with butter and olive oil.

When Suzette brought in the grilled vegetables and tuna, I poured a Cotes du Provence Rose’ and we plated and ate inside in order to watch the news.

He tuna was tender yet flaky and the vegetables were soft and lightly charred.  

Bon Appetit


                         The Gruet tasting room

              Dee smelling the bouquet

  
                  The grilled zucchini and tuna steaks

                  The sautéed Bulgar

                     My plate
 

June 21, 2017 Lunch – East Ocean. Dinner – BBQ brisket and sausage, Pinto beans, and corn in the cob

June 21, 2017 Lunch – East Ocean. Dinner – BBQ brisket and sausage, Pinto beans, and corn in the cob

I had a doctor’s appointment at 1:00 so on the way I stopped at East Ocean for a plate of Moo Goo Gai Pan without rice and sweet and sour chicken.

  

After the doctor’s appointment I went to Sprouts for the double Wednesday specials.  I bought nice tuna steaks for $8.99/lb., fresh corn on the Cobb for 5 for $1.00, a 1 lb. box of baby portabella mushrooms for $3.49,  asparagus for $1.98/lb., and a couple other things.

I only ate only half of the lunch, so had a snack of the rest at 5:00.

Suzette was baking Italian Cloud cakes for the Food to Field dinner, so I stayed out of the kitchen, except to make a teriyaki sauce to marinate the tuna steaks with ½ cup each of soy sauce, Aji  mirin, and sake and 1 T. of sugar heated until the sugar goes into solution.  Then I put the tuna in a freezer bag with the teriyaki sauce to marinate in the fridge over night.



   A cloud cake

We did not cook dinner because Dee Simpson was coming in with fresh BBQ from Austin.  At 8:00 we started getting hungry, so I opened a can of cooked pinto beans and heated it in a skillet with sautéed onion and garlic and shucked three ears of the corn and Suzette boiled the corn. Dee arrived at 8:45 with a load of smoked brisket and sausage.  Dee explained that BBQ has become a gourmet Food in Austin.  Texas Monthly has a list of the best BBQ joints in Texas every year and folks line up two hours early for lunch at the best joints in Austin.  Dee also explained that there are two types of brisket; dry and wet.  The dry is smoked a little longer until some of the juices in the fat run out of the meat, while the wet is fully cooked but at a lower temperature, so it retains more of its fat.  This similar to the French preference for undercooking meats, so they retain more of their original flavor.  I never will forget a lunch of Bourg en Bresse chicken, which is considered a delicacy in France, at a highly rated restaurant in Dijon, France when Billy and I and Suzette went with Mother in 2000 that served roasted chicken that was still red at the bone.  Well, the brisket Dee brought was fully cooked but, super moist.  He wanted us to re-heat it in the oven, but we would not wait, so Suzette heated the portion we wanted to eat in the microwave, which Dee said would dry out the meat.  I did not think  the meat was dried out at all.  It was the most tender, succulently moist, and the biggest and thickest slabs of brisket I have ever tasted.  Smoked meat and fat never tasted better.

Here is a picture of the brisket.


Actually I remove the slab of fat encasing the meat that holds the juices in the meat inside the meat, so I do not eat all the fat, just the internal fat mixed in with the meat.

We had a lovely dinner of beans, fresh corn, and brisket and sausage.  Actually the sausage was a little drier and both crumbled to the touch of a fork.

Bon Appetit

Tuesday, June 20, 2017

June 18, 2017 Brunch – scrambled eggs and bacon Jim Fish’s Memorial. Dinner – Lamb Chops, tzatziki, tabouli and baked sweet potato.


June 18, 2017  Brunch – scrambled eggs and bacon   Jim Fish’s Memorial.  Dinner – Lamb Chops, tzatziki, tabouli and baked sweet potato.

I started the day by eating ½ bagel with slices of Lax, onion, and Roma tomato and watching the Sunday Morning news programs and the Tour of Switzerland final stage.

Then Suzette made scrambled eggs with bacon, garlic and 1\2 of a shallot.

    

Then we rode to Rio Bravo.  It was a warm day by 11:00 when we rode, which caused us to exert a bit more than usual, so we showered and rested when we returned home.  At 2:30 we drove to Anasazi Winery in Placitas for Jim Fish’s Memorial.  There were over 100 persons in a large shed at the winery.  We stayed about an hour during which members of a Placitas poetry society gave readings of poems by and about Jim.  One member sang a newly created song, the verse of which included. Jim Fish was a Renaissance man.  Jim was a Renaissance man.  I met him when he and Doug Scott helped Roger Alink and me create the Wildlife West Animal Park in Edgewood in the early 80’s.  I would talk to him at Vine and Wine Society tastings of his Anasazi Vineyards’ wines over the years.  His wine progressed from fully dry fruit wines to blends of fruit wine and grape wine.  Today I tasted a lovely light cherry and Syrah blend.  Folks brought dishes.  We ate chunks of chicken, spiced beef, slices of chicken and roast beef rolled around a soft white cheese, and salad.

    



Suzette made me split a delicious chocolate chip cookie.

After the poetry ended we drove back home  and I rested a bit.  Then  Suzette pitted and cooked the apricots we had picked from Megan's tree yesterday with a bit of sugar.  



At 5:30 I woke up when Willy called to tell me that he was coming over at 6:00.  Suzette sliced the red sweet potato and dotted the top of the slices with butter and placed them in a Pyrex loaf pan with a bit of water , covered the pan with Saran and baked the sweet potato in the microwave oven.

I then began pitting the four types of cherries Suzette had bought at the Farmers’ Market on Saturday from growers from Chimayo with the help first of Willy and then Suzette who pulled the stems out of the cherries, so I could easily pit them.

I added about 2 T. of cognac to the cherries and covered them with Saran Wrap and put them in the fridge.

We then ate dinner.  Suzette heated three of the lamb chops and we each served ourselves tzatziki and tabouli and the baked sweet potato slices.

I fetched a bottle of H & H Chateaunuef du Pape.  The wine was lovely light yet complex.

Clafoutis

After dinner I made the clafoutis.  I started by buttering a ceramic baking dish ad then coating the butter with sugar.  Then I scalded three cups of milk and 1/3 cup of heavy cream.  While the milk was heating, I measured 6 T. of flour, ½ tsp. of salt, and 10 T. of powdered sugar into a large mixing owl.  I then added four eggs and beat them into the dry ingredients.  Then I added the scalded milk in three or four pours and stirred to uniformly mix it into the batter.  Finally I poured the batter into the buttered baking dish and then the cherries.  I placed the baking dish on a baking tray into a 375 degree oven and baked the custard for 50 minutes.  At the end of 50 minutes, the middle was firm and the top a golden brown, so I knew it was fully cooked.  The combination of yellow, blush red, dark purple, and blush yellow cherries made a particularly lovely clafoutis.

We ate bowls of clafoutis for dessert topped with whipped cream and watched several episodes of Silicon Valley on HBO.

Bon Appetit






June 19, 2017 Lunch – Azuma. Dinner – PPIs

June 19, 2017 Lunch – Azuma. Dinner – PPIs

A rather sporadic day of food.  I ate a bagel and then rode to Campbell Rd. against a pretty strong headwind.  I consider myself a recreational bike rider, which means I do not overly tax my body pushing hard into heavy headwinds.  Instead I try to enjoy the exercise of riding as much as possible.  One interesting thing did occur on this morning’s ride a huge cottonwood fell across the bike path just north of the botanic gardens that had to be circumnavigated.

When I returned home I showered and then met with Bill Turner and Sally, and then went to a podiatrist appointment at 11:00.

After the appointment I drove to Trader Joe’s and bought 11 bottles of wine and a bottle of cognac.  The 2016 Crayon rose’ has finally arrived, so I bought two bottles of that, plus a Brunello di Montalcino, a Chablis, a bottle of Amontillado sherry, two bottles of Ferme Julien rose, and the rest were the usual suspects.  Dollar for dollar, Trader Joe’s offers the best wines for the best prices in Albuquerque.

I then met Willy at Azuma for lunch.  He ordered his favorite Japanese dish, Sukiyaki beef from the teppan grill.  I remember his birthdays when he was young, when we would get a group of his friends and go to Samurai and sit around a teppan grill and order lunches for him and his friends.

Here is the Chirashi Donburi I ordered and a picture of Willy waiting for his teppan lunch.



Suzette came home feeling sick at 5:00 and rested in front of the TV while I met with Aaron about the Romanian wine business.

At 6:30 when I finished my meeting she was still sleeping, so I heated the PPI spinach and eggplant lasagna from Friday’s lunch at Mario’s and ate that.

Then I asked her if she wanted to split the PPI Chirashi Donburi.

I divided the Sashimi and we ate it as a light dinner.

We watched the Antiques Roadshows, which included the 2002 Albuquerque edition.

I was still hungry, so I ate a few bites of tabouli and then a few bites of clafoutis.



Then we went to bed.

A rather uneventful day, food wise.

Bon Appetit

June 17, 2017 Brunch – Dungeness Crab with Asparagus and Snow Peas. Dinner Party – Cheese Ball and red Pepper Hummus and olives, White Gazpacho, Tzatziki, Tabouli, and grilled lamb chops


June 17, 2017 Brunch – Dungeness Crab with Asparagus and Snow Peas.  Dinner Party – Cheese Ball and red Pepper Hummus and olives, White Gazpacho, Tzatziki, Tabouli, and grilled lamb chops

I ate some yogurt and fruit salad and ½ bagel with cream cheese for breakfast.  Then at 10:00 we walked to the Farmers’ Market.  Suzette bought tomatoes and oyster mushrooms.




 We returned home a little after 11:00 and decided to eat the Dungeness crab I bought at Costco yesterday.  I made a pleasant sauce that was both a cocktail sauce and also a mayonnaise sauce, by adding mayo and minced shallot to horseradish, catsup, and lemon juice.  The addition of mayo gave the sauce a creaminess that eliminated the grittiness of the flecks of horseradish.

I had had a wonderful fish monger at Costco.   I asked for the largest  crab and we visually picked the three we thought were the biggest.  Then he weighed each of the three crabs to determine which weighed the most.  I cleaned the crab and broke it in half, while Suzette went to the garden and picked fresh snow peas and steamed them with asparagus.  Then she steamed the vegetables and crab and I peeled an avocado and cut a tomato and we placed them on plates.

Suzette poured sauce into two small ramekins and placed one each on a plate while I poured glasses of Crayon Rose (Trader Joe’s $5.99).  We carried a plate and glass to the table under the gazebo in the garden.  We loved the crab and fresh steamed vegetables.  For once it seemed like we ate our fill of crab.  By the time we gagged down the last bite of the delicious tender white lump meat I could say, I had more than enough crab.”  We were also happy that we had eaten a low carb delicious meal.
 
                  


  We then drove to Corrales so Suzette could buy.   wine for the Field to Food event to be held on June 24 at 7:00.  I believe this year’s event will be the best ever. It will feature a roasted heirloom pig and pears, plus all the other usual locally grown ingredients, like beef pate and vegetarian lasagna.  This year the dessert will be Italian cloud cake, which if you have not eaten, you will love.

We first stopped at Corrales Winery, where Suzette bought six bottles of a lovely light Riesling.  We next drove to Milagros and tasted Richard’s new Rose made with Pinot Noir grapes from the vineyard on the east side of I-25 just north of the Placitas exit.  Richard said he had helped advise Santa Ana Pueblo regarding the construction of the vineyard that is raising grapes for Gruet Winery.  Richard said he wanted to make a true Rose’ and there were leftover Pinot Noir grapes that he was able to obtain.  The difference between a true rose’ and the usual rose’s is the usual rose’s are made from up to 20% of the juice that is bled off the leas when the grapes are crushed, whereas a true rose’ uses all of the grape production to make rose’ from start to finish.  Richard’s rose actually had an amber color, instead of pink.  It also had and intensely fruity flavor.  We liked it and I bought the bottle he opened for us to try. Suzette also bought 6 rose’s and 6 gruner veltliners.

We then drove to Pasando Tiempo and tried their wines.  Suzette liked their Cabernet Sauvignon and bought 6 bottles of it.

We then drove to Sprouts at Alameda and Coors, where we bought parsley, cucumbers, sweet potatoes, horseradish, and olive oil.

We drove home,  showered and then began cooking at about 4:00.

Tabouli

I drained the bulgur wheat that had been soaking and swelling up most of the day. I chopped 1 ½ cucumbers, seven or eight green onions, while Suzette ran two bunches of parsley through the food processor.  I diced two of the tomatoes Suzette had bought at the farmer’s market and we added those ingredients to the drained bulgur plus juice of 1 ½ lemons, a bit of salt, and three T. of olive oil to made the tabouli.

Tzatziki

I then chop ped 1 ½ cucumbers, three cloves of fresh garlic pressed, 2 T. of fresh dill, to which Suzette added 17 oz. of Kirtland’s Greek style yogurt plus lemon juice and a bit of salt to make tzatziki.

Cynthia and Ricardo came at 5:45 and Debbie and Jeff soon after.

I served rose’s, starting with the opened Milagro Rose’ and then the open Crayon rose’ from Languedoc.  Then I opened the two 2016 Cotes Du Provence Rose’s I had bought at Total Wine.  I did not like either of the 2016s as well as either the 2015 Crayon or the Milagro.  Debbie and Jeff brought a bottle of Carnivore Cabernet Sauvignon plus a lovely green onion cheese ball with a soft blue cheese, a red pepper hummus, olives, and crackers.  Cynthia and Ricardo brought a bottle of Sauvignon Blanc and a white gazpacho with sliced almonds and halved white grapes.  Here is the recipe.

After appetizers we went outside and sat under the gazebo and ate gazpacho.  Then we went back inside to serve ourselves grilled lamb chops, tzatziki, and tabouli and took the bottle of Cabernet Sauvignon out to the gazebo.

We ate and talked until 9:30 without the mention of the word dessert.

After a pleasant evening of food and conversation we said goodnight around 10:00.

Bon Appetit

 


Tzatziki

I then chopped 1 ½ cucumbers, three cloves of fresh garlic pressed, 2 T. of fresh dill, to which Suzette added 17 oz. of Kirtland’s Greek style yogurt plus lemon juice and a bit of salt to make tzatziki.

Cynthia and Ricardo came at 5:45 and Debbie and Jeff soon after.

I served rose’s, starting with the opened Milagro Rose’ and then the open Crayon rose’ from Languedoc.  Then I opened the two 2016 Cotes Du Provence Rose’s I had bought at Total Wine.  I did not like either of the 2016s as well as either the 2015 Crayon or the Milagro.  Debbie and Jeff brought a bottle of Carnivore Cabernet Sauvignon plus a lovely green onion cheese ball with a soft blue cheese, a red pepper hummus, olives, and crackers.  Cynthia and Ricardo brought a bottle of Sauvignon Blanc and a white gazpacho with sliced almonds and halved white grapes.  Here is the recipe.


 



 


After appetizers we went outside and sat under the gazebo and ate gazpacho.  Then we went back inside to serve ourselves grilled lamb chops, tzatziki, and tabouli and took the bottle of Cabernet Sauvignon out to the gazebo.

We ate and talked until 9:30 without the mention of the word dessert.

After a pleasant evening of food and conversation we said goodnight around 10:00.

Bon Appetit