Monday, September 15, 2014

September 13, 2014 Dinner Teriyaki Grilled Salmon and Stir fried Asparagus and Rice

We had bought a fresh sockeye salmon filet on Saturday at Sprouts ($7.99/lb.?) and asparagus ($3.98) plus green beans and lettuce.  Around 1:00 p.m. I made teriyaki sauce with 7 Tbsps. reach of saki, Aji Mirin and Double/dark soy sauce and 1 tsp. of sugar.   I then poured the teriyaki into a freezer bag and put in and marinated the salmon filet in the fridge until 7:00

At 6:00 Suzette made I cup of rice and cut a cedar plank to the length of the salmon filet and soaked it in water.

At 7:00 she started the grill and put on the plank with the salmon on it. 

I cut up one shallot, about fifteen stalks of asparagus, about 1 Tbsp. of ginger root, two scallions and five or six small cloves of garlic.  I then heated about 2 Tbsps. of peanut oil in my wok and added the ginger, shallot, garlic, and scallion mixture.  I cubed a 1/2 inch thick slice of medium tofu and after 2 or 3 minutes I added the asparagus and tofu and 1 tsp. of sugar, 1/4 tsp. of salt, 1 Tbsp. of Chinese cooking wine and 1 Tbsp. of soy and 1/2 Tbsp. of sesame oil and cooked the mixture for another three or four minutes.

In a matter of minutes we had a delicious hot meal.  We each took a spoonful of rice and laid a spoonful of the stir fried asparagus on it and then cut a piece of salmon off the board for a lovely plate of food.


Suzette drank a Modelo Especial beer and I drank a cup of Hu Wa smoked tea.

Bon Appétit
  

    

Saturday, September 13, 2014

September 13, 2014 Lunch Cesar’s Mexican and Greek Dinner Grilled Steak Baked Stuffed Italian Sweet Peppers and baked Delicata and Pitty Pan Squash and Caprese Salad

This morning we started out at around 8:30 a.m. and went to Albuquerque's Downtown Farmer’s Market.  Suzette was looking for fresh Mozzarella cheese at Old Windmill Farms Creamery, but we were too late to get fresh mozzarella.  We bought sweet Italian peppers at Chispas Booth, 4 heirloom tomatoes at another booth and two pint baskets of heirloom cherry tomatoes ($4.00 each) from Sterling Farms. 
  
We then drove to Sprouts and bought asparagus, green beans, a 1 lb. piece of fresh Sockeye Salmon ($9.99/lb.), a wedge each of 60% double cream brie and 70% triple cream brie, a package of mozzarella slices, chocolate covered almonds, lettuce, green onions and 36 ears of corn.  When we walked back to the car I saw one of those iconic Fall New Mexico scenes people and children playing in the parking lot waiting to get their fresh green chili roasted.

  

We called Josefo and Davida and invited them to dinner and to help bring electrical power to the hot tub and the fountain in the garden.  They said they would come around 3:00.  After Sprouts we went to two consignment stores, so Suzette could look for a desk for the Bistro and then drove to Cesar’s Mexican and Greek at the southwest corner of Lomas and San Mateo for brunch at 11:00.  Cesar’s is unique.  It serves both Mexican and Greek Cuisine and it is open 24/7.  So if your date wants Mexican and you want Greek at 3:00 a.m., it is the place to go.

Here is a picture of the menus:
  
 Mexican on the top in black and white and Greek on the bottom in white and blue

Suzette's gyro's sandwich





Enchilada plate with double beans and no rice

 
Suzette's Gyros Sandwich and baklava

Baklava

I ordered the beef enchilada plate with double beans and Suzette ordered a Gyros Sandwich and we ordered a piece of baklava.  Everything is portion controlled and everything is served ready for takeout.  For example, water is $.25 for the cup with its nifty opening in the top that allows you to sip the drink without spilling it.

My enchiladas were baked and filled with carne adobo.  Suzette had a meat, onion, and tomato filled pita that had been warmed on the grill until soft and warm.  We loved it.  I would go back.

After Cesar’s we went over to Menaul to another thrift shop and then home.

Around 3:00 Josefo and Davida arrived.  While Josefo worked on hooking up electricity to the hot tub and resurrecting the electrical systems in the pond area, I picked basil, so Suzette can take it to the Center for Ageless Living in Los Lunas tomorrow and make fresh pesto.  Davida took a nap in the hammock under our new trampoline cover.

Around 3:30 I sliced the two delicata squashes and the pitty pan squashes open to expose their seeds and Suzette de-seeded them and drizzled them with Moroccan olive oil and baked them in the oven for an hour. 

At around 5:30 Suzette, Davida and I went to the kitchen to cook.  Suzette filled the delicata squashes with balls of pitty pan squash and sprinkled French Herb Provence and olive oil on them and baked them about thirty minutes longer.  Suzette de-stemmed five of the Sweet Italian peppers we had bought in the morning and made a stuffing from 1 log of California goat’s cheese (Costco), plus some oregano, chives, garlic and heavy cream in the Cuisinart and then made a pastry bag by snipping the end off of a 1 gallon freezer bag and filled it with the stuffing and filled the sweet peppers and put doused them with Moroccan olive oil and laid them in a 2” deep ceramic baking dish and baked them in the oven for 30 minutes with the squashes.

Davida sliced the tomatoes, and laid slices of mozzarella and fresh basil leaves on a plate to make the Caprese Salad.

With about 15 minutes to go, Suzette put the steaks onto the grill and I made a balsamic and olive oil dressing for the Caprese with a dab of mustard, salt and pepper, about 4 or 5 cloves of garlic pressed, and two basil leaves de-stemmed and sliced into thin strips.

Suzette wanted a Spanish red, so I went to the basement and fetched a bottle of 2007 Eguia Reserva Rioja Tempranillo.

Josefo and Davida do not drink alcohol, so we served them glasses of Vernon’s Ginger Ale.       

Suzette brought the steaks in from the grill and I sliced them.

We took our food out to the gazebo by the pond and enjoyed a great dinner and were thrilled when the newly fixed fountain came on. 



the Stuffed peppers before they are baked

Teh stuffed peppers after they were baked.  See how cheese stuffing leaked out of peppers and became a sauce. 

The baked pitty pan stuffed delicata squashes
For dessert we made parfaits with ice cream, whipped cream and rhubarb and strawberry compote Suzette made last weekend and I poured out the rest of the 2008 Late bottled vintage port into small glasses.

Josefo and Davida said goodnight around 8:45.

Later we tried the Brunello Grappa that Mike and Kathryn brought us from Italy.  It was amazing; rich and buttery.  Sips of it launched streams of delicious fire through my mouth and down my throat. I chased sips of grappa with sips of ice cold water to quench some of the fire and prepare my mouth for another assault of the grappa’s delicious fire.  Thank you Mike and  Kathryn. 


Bon Appétit  

September 12, 2014 Santa Fe for Erin Currier Opening and Dinner at Lan’s Restaurant


For lunch I went with Shahin, who just returned from Baghdad, to Costco, where we each ate Polish Dogs.

We had an interesting conversation about the present situation in the Middle East.  I learned three things from our conversation.  It would take years of study to comprehend the complexities of the various relationships of cultural, political and religious affiliations in the Middle East, if ever, by one who has not grown up in that environment.  Second, just for starters, there are 26 sects of Shia Islam that do not agree among themselves on all things (my thought, so how do you begin to unify a nation out of that level of dis-affection and distrust.  My comment was, “You mean there are 26 different forms of Sharia law? went unanswered), which brought me to the third and most telling realization, one does not ever disparage or criticize the controlling leaders and government in public, even in the middle of a Costco dining area in the U.S., when one’s family is still living in Iran.  In retrospect I found the discussion a very good short course on current political realities in the Middle East and very sobering, to say the least.  It made me think that our cultural bias in the U.S. that expects the U.S. government to solve any problem anywhere, by the use of U.S. force if necessary, is ridiculous. 

Our short conversation also made me realize the wisdom of one of President Obama’s recent short curt statements, regarding the situation, “We can only assist the Iraqis to unify their country if the people of Iraq want it unified.”  Perhaps that may happen now that the central government of Iraq is hopefully more egalitarian and will include Sunnis in it and Sunni Iraqis are confronted by the alternative, not of a free Sunni dominated region, but living under ISIL control.  That choice may force Iraqis to realign their allegiances from sectarian and tribal to national, but I doubt that can happen as quickly as our American teleological mind set would wish.   Perhaps this newest adventure of the U.S. in meddling in the Middle East will sign up all Americans for a short course in Middle East politics, religion and culture in the very near future.  At the very least it will probably once and for all destroy our cherished American cultural belief that America’s formula for dealing with foreign policy problems of throwing a little money and American military power at a problem is the tonic that works in all cases, which may be a good thing.  Perhaps we will begin to deal with others as they see themselves rather than as we see them.    

When I arrived home, Suzette had arrived and we packed up to go to Santa Fe.  We first stopped at the Furniture Consignment store on Candelaria near I-25, where Suzette bought three nice small Danish modern teakwood side tables and a lovely cherry wood chest of drawers to furnish a room for a new client.

At around 3:00 we left for Santa Fe and arrived around 4:00.  We first went to New Concept Gallery and picked up the Tim Prythero Dairy Queen piece.   Then we drove up Canyon Road to the Red Dot Gallery to see its opening, and then to Blue Rain Gallery on Lincoln, near the Plaza to see the Erin Currier show, “From Taos to Laos”.  Erin’s show is the best and largest show of hers I have seen.  A large body of new works inspired by her recent trip to South East Asia; including Thailand, Laos, Cambodia, Malaysia, and Borneo.  The palates are rich with color and there are lots of pieces of paper collected along the way.  For example when Suzette asked her if she had gone to any orangutans reserves in Borneo, Erin pointed to the piece we were standing by and showed us the entrance ticket for Borneo’s largest Orangutan preserve imbedded in the middle of the piece.  Erin has long deeply red hair, nearly the exact color of an orangutan, and Suzette commented, “The orangutans must have loved you.”  And Erin answered, “Yes, one came up and sat as close to me as you are, looking at me”.   I think that level of Erin’s immediate personal experiences and interaction and fascination with the lives of the person’s lives that populate her paintings as well as the evidence of her experiences is what attracts folks to her work.  The show also included a display case of Erin’s sketches and detailed journals, which showed her process of capturing and creating her art.  So her art is really a big scrapbook of her thoughts and experiences that she shares with the world.

We then went to Lan’s for dinner.  Suzette ordered an eggplant dish.  Amy ordered Grilled Salmon and I ordered Pad Thai.  Suzette and Amy each ordered saki from Lan’s extensive list of sakis.  Suzette’s was served hot and Amy’s Red Dot  and I ordered a hot Vietnamese coffee.  I had faded at around 3:45 driving into Santa Fe and needed a pick up and the jolt of caffeine and sugar from the condensed milk did it. Suzette did not like the way the Ichiban eggplants were cut into large chunks, but their flavor was good.  Amy enjoyed her salmon and I enjoyed Lan’s distinctly Vietnamese take on Pad Thai.  If you really want to try great Pad Thai I suggest Thai Vegan, either in Santa Fe or Albuquerque.  The one great unifying feature of all of Lan’s constructed dishes is the addition of fried garlic, usually in thinly sliced rounds.  I will try to add fried garlic and shallot to my oriental dishes.  I have already begun to sauté onions with potatoes and mushrooms as an accompaniment to beef steaks.

The eggplant dish, See the fried rounds of garlic.


Amy's Grilled salmon with mint sauce and salad and rice

the pad Thai with chicken

Suzette and Amy

  We then drove home and had a cup of peppermint tea to settle our stomachs.

Bon Appétit
  
     

  

Friday, September 12, 2014

September 11, 2014 Lunch Steamed Flounder at East Ocean Dinner Sandwiches

 A big day for food in small quantities.

A rode to Montano and back at 6:30 a.m.

Breakfast  -  a bowl of fruit salad with granola and Chobani Greek yogurt

Lunch - I called Peter Eller and we agreed to meet around noon.  Peter wanted to eat fresh fish for lunch, so I suggested East Ocean, which is my favorite fish restaurant in Albuquerque.  We decided upon a large flounder for 14.95 and asked that it be prepared in onion, ginger and soy sauce, which like many of the best Chinese recipes is magically simple.

Here are two recipes from Epicurious.  The first is a Vietnamese recipe that substitutes cilantro for the ginger, but does use a steaming basket and the second one uses aluminum foil instead of a traditional Chinese steaming basket but uses the proper Chinese sauce that we had at East Ocean, so you may want to combine the two in a manner that pleases your palate:
Steamed Whole Fish with Ginger, Scallions, and Soy
Epicurious  | September 2012
by Charles Phan
Steamed Whole Fish with Ginger, Scallions, and Soy  recipe
http://assets.pinterest.com/images/pidgets/pin_it_button.png
photo by Eric Wolfinger
yield
Serves 2 to 4 as part of a multicourse meal
This is a simple way to prepare whole fish, yet one that few Western cooks have mastered. In the Vietnamese culture, a properly steamed fish is a benchmark for chefs, and those who can't do it right are considered to be bad cooks. A perfectly steamed fish has flesh that is just cooked at the bone, never dry. Typically, whole fish are not served with the liquid in which it was steamed, which is too fishy tasting, and any sauce is added at the end, after the fish has been cooked. In this classic Chinese preparation, the fish is topped with scallions, cilantro and ginger, then doused with hot oil, which releases the flavor of the aromatics into the flesh of the fish.
Ingredients
  • 1 (1 1/2-pound) whole white fish (such as sea bass, branzino, or flounder), cleaned with head and tail intact
  • Kosher salt and freshly ground black pepper
  • 2 by 1/2-inch piece fresh ginger, peeled and finely julienned
  • 1/4 cup light soy sauce
  • 1 tablespoon rice wine
  • 1 scallion, white and light green parts only, julienned
  • 4 cilantro sprigs
  • 1/2 cup canola oil
Preparation
1. Rinse the fish in cold water and pat dry with paper towels. Season the fish inside and out with salt and pepper. Place the fish on a heatproof plate that is both large enough to accommodate it (a glass pie plate works well) and will also fit inside your steamer, bending the fish slightly if it is too long. Stuff half of the ginger inside the cavity of the fish and spread the remaining ginger on top of the fish.
2. Pour water into a wok or stockpot and set a steamer in the wok or on the rim of the stockpot. Make sure the water does not touch the bottom of the steamer. Bring the water to a boil over high heat.
3. Place the plate holding the fish in the steamer, cover, and steam for about 8 minutes, until the fish flakes easily when tested with the tip of a knife.
4. While the fish is steaming, in a small bowl, stir together the soy sauce, wine, and 1 tablespoon of water. Set aside.
5. When the fish is ready, carefully remove the plate from the steamer and pour off any accumulated liquid. Lay the scallion and cilantro along the top of the fish. In a small sauté pan, heat the oil over high heat until it is hot but not smoking. Remove the oil from the heat and pour it directly over the scallion and cilantro to "cook" them. Drizzle the soy mixture over the fish and serve immediately.
How to Prepare a Whole Fish Most markets sell fish that have already been scaled and gutted. If a fish has not been cleaned, you can ask the fishmonger to clean it for you. When we serve a whole fish at the restaurants, we also trim off the fins because the fish is easier to serve without them. With a pair of scissors, cut off the fins from both sides of the fish, from the belly, and then the dorsal fins (the ones running along the back). Finally, trim the tail by cutting it into a V shape and score the fish.
 Now the Chinese sauce recipe:
Ingredients
  • 2 whole fish (about 2 pounds each, such as black sea bass or wild salmon), scaled, gutted, and scored
  • 1/2 cup sliced scallions (green part only)
  • 2 tablespoons fresh julienned ginger
  • 1/2 cup soy sauce
  • 1/4 cup peanut oil
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
Preparation
Position oven racks in upper and lower thirds of oven. Heat oven to 450°. Place a long piece of aluminum foil on a large, shallow baking sheet (foil should be longer than sheet); repeat with another baking sheet; place 1 whole fish on each sheet. Season each fish on both sides with salt and pepper. Whisk remaining ingredients in a bowl; spoon over each fish. Seal foil loosely around each fish to create a somewhat roomy pocket. Bake 10 minutes per inch of thickness of fish at its thickest part (typically 20 to 25 minutes for a 2-inch-thick fish). Remove foil and serve with juices.

http://www.epicurious.com/images/recipes/recipe_detail/1_forks.gif
Bleh. The idea is a fine one, but the soy sauce is overpoweringly salty, even using a low sodium soy sauce. I had to throw out half of my dinner, and my husband did not finish his either. Perhaps substitute water for all but a tablespoon of the soy sauce? It seems like it should work, but this was one of my few failures with an Epicurious recipe.
by aleecia from Silicon Valley on 2014-07-30 flag if inappropriate

Peter wanted an egg roll, so we ordered an order of two hot greasy egg rolls ($2.00).  Then the fish came.  It was a medium sized flounder with roe and the black greasy sauce with ginger and scallions that I love so much.  Peter loved it also and wanted the recipe.

We had one of our usual interesting conversations, today I mentioned seeing a feature on Sunday Morning about a Brit who rescued children from Nazi controlled Europe and Peter mentioned the historic differences in migration that manifest themselves in the linguistic differences in German spoken in different regions of Germany before WWII and how those caused cultural/status differences in his family.

Peter spent his early years in Germany and attended school and lived in four countries by the time he was in the 10th grade, so he noticed such things first hand.

Suzette was late leaving Santa Rosa, so I ate the PPI noodle soup I made yesterday around 5:30.

When Suzette came home, I said I wanted pizza for dinner and she said she had eaten pizza for lunch, so we decided we needed to eat some of the huge amount of food we had recently prepared.  We finally decided to eat sandwiches with chicken salad and tomatoes on mayonnaise and lettuce with a Modelo Negra beer.

I had shopped at Pro’s Ranch Market at 6:30 and bought Gala apples ($.69/lb.), bananas ($.33/lb.), sugar (4 lb./$1.50) and Dreyer’s ice cream ($2.50 for 1.5 Quarts). I selected my two favorite flavors, Spumoni and Mocha Almond fudge.

So after dinner we each ate a bowl of Mocha Almond Fudge Ice Cream.  I doused mine with Kahlua.

Bon Appétit

   





Thursday, September 11, 2014

September 10, 2014 Lunch Noodle Soup Dinner Hamburger, Sliced Tomato and Sautéed Potato, Mushroom and Onion

We bought Kaiser rolls at Pastian’s Bakery on Saturday in anticipation of making hamburgers with the large approximately ¾ lb. hamburgers we had made from the ground beef we bought several weeks ago and froze.

I ate ½ of the apple bread with tea for breakfast and watched the market reports and a little after 8:00 I rode ten miles to Montano and back.  Shortly after I returned I received a call from Bruce, the City electrical inspector, and went to the Candy Store to meet him.  He inspected the replacement of the steel conduit with PVC conduit under the floor to bring it to code and signed the rough-in approval tag, so now we can pour concrete and move forward with the renovation.   

When I returned I made calls to Las Cruces to determine how to file the federal case in the water adjudication case in State District Court.

By 11:00 I was getting hungry and decided today was the day I had to eat the PPI raw tuna and PPI steak from last week.

Miso Noodle Soup

I make a pretty predictable pot of soup.  I fill a medium sauce pan to ¾ full of water and add ingredients, plus some miso, tofu, seaweed, green onion and noodles and boil it.  I go to Ta Lin and buy different types of noodles that look like they can be used in soups. 

Here is the wrapper for the Korean noodles I used.  The picture of clam soup with the noodles that says "serving suggestion" told me these were soup noodles.


Today the other ingredients included ½ lb. of PPI rib eye steak and ¼ lb. of fresh aji tuna, so I added ½ cube of beef bouillon to the water and about 1 Tbsp. of dried seshe seaweed.  Then I cut up the tuna and steak and added it and then ½ of a medium onion and 4 or 5 minced cloves of garlic and cooked that for a few minutes.  I then picked and added about 1/3 cup of purslane, 1 packet of thin translucent mung bean noodles and 1 wrapped bundle of wheat flour Korean Style Noodles.  I then sliced thinly 1 scallion and about 3 oz. of medium firm tofu and added those to the soup after fifteen minutes of cooking along with 1 large Tbsp. of Brown miso.  In another few minutes the noodles began to soften and became edible and I added a squirt of sweet Hoisin sauce and ate two bowls of the soup with chop sticks and a spoon.  That left a little more than one bowl of soup for another meal, so I covered the pot and put it into the fridge.  After lunch I thawed out two hamburgers.

Around 5:00, after successfully filing my federal case in district court and reviewing a lease for Aaron, I checked my stock portfolio and was pleasantly surprised that Apple and the market in general had rebounded from their earlier slump.  I guess the investing world has realized that in uncertain times when there are so many threats to world economic stability that are putting downward pressure on gold, oil, the Euro and the pound sterling that the U.S. stock market is a pretty good place to put your money.   Or maybe investors are happy that finally the U.S. is stepping up to its responsibilities as the world leader and going after ISIL with the hope that U.S. involvement will bring some sort of stable resolution to the conflicts raging in the Middle East.  Also the new Apple larger phones, wrist watch and pay system were launched yesterday and, although there was early short selling, by the afternoon everyone seemed to have concluded that Apple’s new pay system may be a game changer and everyone will want an Apple phone and possibly a wrist watch, so Apple went up $3.00 to $101 a share and that pushed my gain for the year to date back above 10%.

Around 6:00 I called Suzette to find out if she was on her way home yet and she was still at work but said she would leave then.  So I started slicing the last red potato, the last ½ onion and the last two white mushrooms and 5 or 6 cloves of garlic.

I began sauteing these ingredients, potatoes first and then the onions and mushrooms.  After about ten to fifteen minutes I added about 2 Tbsp. of red vermouth to the pan and lowered the temperature and covered the ingredients to steam them.  When Suzette arrived a few minutes later at around 6:45 I asked her if she wanted her hamburger grilled or simply sautéed and she said she did not care, so I added the two hamburgers to the skillet with the ingredients to cook and covered them.  

I sliced the two PPI tomatoes Suzette had bought at the Santa Fe Farmer’s Market on Saturday morning and added about 1 Tbsp. of olive oil to the last of the Dijonnaise mayonnaise dressing on put some on each slice of tomato.  I then sliced blue cheese and placed them on the hamburgers when I flipped them a few minutes later.  I had run to the basement before cooking and had fetched a bottle of 2010 Chalone Vineyard Pinot Noir from Monterrey County, CA ($9.99 at Trader Joe’s in 2011) and opened it around 6:15, so it would open up a bit.



I toasted the Kaiser rolls and Suzette fetched mayonnaise and salad and I fetched ketchup and we were ready to eat.

We slathered mayo and catsup and the last of the Dijon mayo dressing on the Kaiser buns and added our hamburgers and lettuce.  Then we spooned the sautéed potato, mushroom and onion medley onto our plates and poured glasses of pinot noir and sat down to listen to the President speak to the nation. 

Later I ate a bowl of chocolate ice cream with whipped cream and chocolate sauce to celebrate my full recovery from the awful respiratory infection I had the last two weeks.

The Pinot was okay.  I am not a fan of Central Coast pinots. They tend to be big and musty (due to the warmer growing conditions), not clarified and delicate, like the ones grown farther north in Anderson and the Willamette valleys.  Of course this pinot's northern relatives tend to cost three or four times more, so it is hard to justify drinking them with a hamburger, unless you have a large disposable income, in which case they probably seem like a bargain compared to good French pinots from Burgundy.


Bon Appétit          

Tuesday, September 9, 2014

September 9, 2014   Dinner   Chicken Soup with Ribbles and tomatoes with a creamy mayonnaise Dijonnaise dressing

To me this is a dish whose origin is cloaked in the distant fog of German history, as far as I can tell. 

 Most of the recipes I found using ribbles include them in potato soup, which sounds really Germanic and very rustic and peasant (peasant means making the best dish we can with the meager ingredients we have, such as potatoes, eggs, flour and a dab of butter). 

On this one I just followed Suzette’s instructions with only a couple of suggestions, such as using a mirepoix to make the chicken soup, and we coasted to a very satisfactory result relying on her German cultural roots and Pennsylvania Deutsch background to guide us. 

We bought leeks at the Santa Fe Farmer’s Market on Saturday.  Then Saturday evening we created a chicken stock by covering and cooking cubed and PPI roasted chicken with water.  I then boned and cubed the chicken.   

On Sunday we made a mirepoix by sautéing diced carrots, leek and celery for about twenty minutes and then adding the chicken stock back to the mirepoix. 

Then on Tuesday evening Suzette made the ribbles and we added them to the soup and Suzette sliced the tomatoes she had bought at the Los Lunas Farmer’s Market and she garnished them with a creamy Dijonnaise dressing made by adding mayonnaise to the PPI Dijonnaise dressing I made for lunch for my salad (Italian white vinegar, shallots, tarragon, Dijon mustard, and olive oil with a dash of salt and pepper).

We drank Concannon Sauvignon Blanc by the pond and talked about the remodel of the candy store at Romero and Mountain Road.

Here is a basic recipe for Ribbles
RIBBLES:
1 1/2 c. flour
4 egg yolks
1/2 tsp. salt (or to taste)
1 lg. lump of butter

Make ribbles by mixing flour and egg yolk together slowly. You may have to add a little water to yolks. Mix until you have little lumps or ribbles.

We liked the Concannon Sauvignon Blanc, which I had previously dismissed as a serious wine because I bought it on a closeout at 3 bottles for $10.00 at Jubilation several years ago. But recently I am seeing more and more of it as at intermediate prices and it is a historic winery dating back to 1883.



Here is some info on the wine:
Sauvignon Blanc was planted in Livermore Valley in the 1880s, and it has become a hallmark varietal for all of California. Livermore Valley Sauvignon Blancs are known for their racy, intense flavor and outstanding balance. Our grapes are grown in the San Francisco Bay appellation and California's Central Coast where they flourish due to the cool coastal climate - a climate that encourages the vines to concentrate their flavors in the ripening of their fruit. The result: Our world-class and award-winning Sauvignon Blanc.


Bon Appétit

Monday, September 8, 2014

September 2, 2014 Lunch La Salita Dinner Salmon Roulade with spaghetti with fresh pesto and cucumber salad

Suzette’s niece, Susan, who was visiting us for the weekend from San Diego, California, really liked chili and New Mexican food, so on Labor Day we went to the Chili Connection and Sprouts and at Sprouts, she bought a thirty pound bag of green chili for $19.95.  We also bought three 6 oz. salmon fillets for $1.99 each.

At our Labor Day evening meal with Mike and Kathryn and Cynthia and Ricardo, I suggested that we all meet at La Salita at noon the next day to eat chile rellenos.  Mike ordered his favorite, stuffed sopapilla and I ordered my usual lite bite swiss cheese stuffed chili relleno with beans and extra garnish and onions on a bed of stewed turkey meat.  Kathryn and Susan ordered the chili relleno plate it one cheddar cheese stuffed relleno and one guacamole stuffed relleno.  They both loved their dishes.  I believe that La Salita makes the best chili relleno in New Mexico, soft in the inside and crisp on the outside with good refried bean or whole beans and the best green chili sauce, made with chicken stock in the traditional Mexican style.  



La Salita's Chili Rellenos Plate with beans and rice

Susan went to her friend Amy’s Mom’s house for dinner, so we decided to make the recipe for rolled salmon fillets from the California Wine Country Cookbook.  Suzette started boiling water and cooked spaghetti and then tossed it with some of the fresh pesto she had made last week.  She also pounded the salmon filets until they increased somewhat in size and could be rolled and held in a roll with a bamboo skewer.

Suzette then sautéed the salmon and when it was ready served it with the spaghetti and some PPI pickled cucumber, tomato and onion salad for a quick and easy dinner.  The wonderful secret with this method of cooking salmon, is that the filet is cooked on the outside and soft and tender in the center.

  
We drank glasses of Banfi Pinto Grigio and 2010 Leese-Fitch Sauvignon Blanc with dinner.  


Bon Appétit