Tuesday, January 23, 2018

January 22, 2018 Lunch – Vietnamese Miso Chicken Noodle Soup. Dinner – Sautéed Trout with Cottage Fries and Asparagus

January 22, 2018 Lunch – Vietnamese Miso Chicken Noodle Soup. Dinner – Sautéed Trout with Cottage Fries and Asparagus

½ bagel with red onion slices, and lav smeared with cream cheese for breakfast

A meeting out of the office and then returned home around 11:30 after stopping at Talin to buy wood ear threads, a can each of sliced water chestnuts and bamboo shoots, fresh white beech mushrooms, mung bean sprouts, and snow peas, pork filled steamed buns, and a fresh 1.2 lb. Trout.

I made a soup with the diced meat from a leg of the roasted chicken Suzette brought from the Greenhouse Bistro in Los Lunas plus chicken stock, three white mushrooms sliced, 1 shallot sliced, two stalks of bok Choy diced, seven or eight snow peas, 1 cube of Vietnamese ragout soup seasoning, 1 heaping T. of red miso, and, 4 oz. of cubed medium tofu plus bean thread, rice square, Japanese udon, and wheat noodles.

I added fresh mung beans, hoisin sauce, fresh cilantro leaves and thinly sliced green onion to each of the two bowls of soup I ate for lunch.

It was the most delicious use of a leg of chicken I have ever experienced.  I drank cool water with the soup to keep my mouth from burning.  A great lunch.

I went to another appointment after lunch and returned a little after 3:30.

At 6:00 Suzette arrived and after we discussed our busy productive days, when I told her that I had bought a Trout she said, “Let’s fry it and make cottage fries and eat it with steamed asparagus and Béarnaise sauce.  And we need to make tartare sauce.”

And that is what we did.  After I cleaned the Trout, Suzette coated  the Trout in a freezer bag filled with a couple of oz. of flour and fried it in a cast iron skillet with canola oil.  She also washed and scrubbed clean of dirt four russet potatoes and processed them into slices in the Cuisinart, while I snapped the ends of ten stalks of fresh asparagus from Costco that Suzette put into the steamer and steamed on the stove and thinly sliced about 1 oz. of red onion that I added to the pan of potato slices Suzette was sautéing over medium heat in the new California olive oil from Sprouts and butter.

While everything was cooking I made tartare sauce with ½ cup of prepared mayonnaise, the juice of ½ lemon, 2 T. of Heinz relish, and about 1 tsp. of finely sliced and diced red onion.  I also warmed the pitcher of PPI Béarnaise sauce by placing it on the stove beside one of the skillet to loosen but not cause the sauce to heat to the point of separation.

Suzette opened the 2015 Armani Soave I bought at Total Wine for $11.99 less 20%.  The wine was delicious, light and fruity.  Perfect for the incredibly delicate Trout, which Suzette sautéed to perfection.

We loved dinner.  Suzette mentioned cooking fresh Trout she caught with her dad on fishing trips in Pennsylvania when she was growing up. I mentioned eating fresh Trout caught on trips to Dolores, Colorado with my family when young.  Are those days still possible?

We were exceedingly satisfied with dinner and did not crave anything else this evening, except one or two of the cottage fries left in the skillet.

A wonderful deja vu experience from our youth that we shared.  How odd and fun.

We both read after dinner and went to bed.

Bon Appetit

Monday, January 22, 2018

January 21, 2018 Breakfast – Steak, Asparagus, Potato, Cheese, and Mushroom omelet. Lunch with Barbel and Karel, Dinner –PPI Roasted Pork and Calabacitas

January 21, 2018 Breakfast – Steak, Asparagus, Potato, Cheese, and Mushroom omelet. Lunch with Barbel and Karel,  Dinner –PPI Roasted Pork and Calabacitas

A surprisingly interesting food day, with very little planning.
At 10:00 we made breakfast with the PPI roast beef and potatoes from the dinner a week ago.  We added onions and mushrooms and finally slices of Brie cheese.  Suzette successfully flipped one side onto the other side to make a wonderful gooey omelet.

Suzette drank a Bloody Mary and I drank a glass of Clamato with the juice of ½ lime.

We showered and got dressed and went to Donut Mart for a dozen donuts and the Smith’s at 4th and Chamisal for cream cheese and then to Barbel’s apartment at 1:00.

We brought two bottles of Cruse Blanc de Blanc champagne and orange juice, so we started with mimosas and a tour of her apartment.  All the walls are filled with her artwork, mostly assemblages of found objects in small wooden frames.

Barbel made a lovely lunch for us.  We started with a bowl of cream of  carrot ginger soup flavored with lemon pepper and cayenne.  Then two platters of Gravad Lax with sliced egg, radish, and capers, a large bowl of salad with arugula, red bell pepper, avocado, Bibb lettuce, and grape tomatoes with a vinaigrette dressing and salmon sauce for the Lax plus a platter of slices of toasted French baguette.  A feast.

We enjoyed it and the discussion that jumped from Europe and back to the U.S. and from art to politics.

After lunch Barbel served us coffee and Kroger blackberry and chocolate chip ice cream with a Danish butter cookie.

We left at 4:00.

we returned home we watched TV, mostly the NFC league championship game between the Vikings and Eagles.

I decided to make calabacitas.  I chopped two onions, four Mexican squash, two Pasilla chilis, the kernels removed from four ears of corn, and four Roma tomatoes plus 1 tsp. of cumin and 1 T. of oregano and 1 tsp. of salt in 4 T. of butter and 2 T. of olive oil.

After simmering the Calabacitas for about an hour I placed two pieces of roast pork into the calabacitas to heat them.

Because we had eaten such a large lunch, we ate a small portion of calabacitas and pork.

We ate a few peanuts after dinner and went to bed at 9:30.

Bon Appetit

Saturday, January 20, 2018

January 20, 2018 Lunch – Posole crepe. Dinner – Roasted Chicken, steamed asparagus and baked potato

January 20, 2018 Lunch – Posole crepe.  Dinner – Roasted Chicken, steamed asparagus and baked potato

Suzette and I worked today.  I worked until lunch time.  Because I had errands I wanted to do, I wanted a quick lunch.  When 8 opened the fridge I saw the container of Duck Posole from Christmas and decided to eat it. Mi recalled that Suzette had saved the four egg whites from last week’s Béarnaise sauce.  So I decided to make a Posole egg dish.  I chopped about 1 oz. of red onion and sautéed it in canola oil and then added the Posole and then the four egg whites and cooked the dish until the egg firmed on the bottom.  Then I flipped the large egg pancake in pieces and cooked the other side.  When everything solidified I spatulaed it onto a plate and garnished it with fresh cilantro leaves.  It was amazingly delicious and reminded me of a Vietnamese crepe, except all the egg whites gave it a lighter quiche like texture.  An interesting meal that got rid of two PPIs.

I then drove to Smith’s on Carlisle at Constitution to deposit checks and buy milk and orange juice.

I then drove to Costco to get gas and finally drove to Total Wine to buy some champagne.  I had received a 20% off coupon and a $10.00 gift certificate, so I splurged and bought a bottle of Mary Edwards 2015 Sauvignon Blanc rated 93 points for $45.00, plus a bottle of Le Pont Bandol rose, and a new chablis, plus two bottles of Cruse Blanc de Blanc champagne.

When I arrived home Suzette and Willy were there.  It was after 4:00 so a little late for a ride, so we watched Bill Maher and then I fixed dinner.

Suzette had brought a roasted chicken from the Greenhouse Bistro.  I steamed 13 stalks of asparagus and heated plates with the dark meat quarters and a buttered baked potato and then added the steamed asparagus to the plate.  I poured out the last two glasses of Sadet Vouvray for a quick easy dinner.  Willy left to go to dinner with friends before we ate.

We watched three shows of Curb Your Enthusiasm and then a little of the Australian Mystery on PBS.

I ate the PPI artichokes later.

Bon Appetit

Friday, January 19, 2018

January 19, 2018 Lunch – La Salita, Dinner – New Recipe, Potage garnished with Vegetable Couscous and Provençal Scallops

January 19, 2018 Lunch – La Salita,  Dinner – New Recipe,  Potage garnished with Vegetable Couscous and Provençal Scallops

I ate yogurt, granola, milk, and blueberries and banana slices.

Shortly before lunch Max arrived and Mike Called and we all agreed to meet at La Salita for lunch.

When we arrived at La Salita it was full even though it’s new location is about twice as large as its old location and we had to wait a few minutes for a table.

Mike ordered his usual turkey stuffed sopapilla, Max ordered blue corn enchiladas, and I ordered a build you own plate with a Swiss cheese filled Chile Relleno and a sour cream stuffed enchilada.  I used to get sour cream stuffed enchiladas at M & J Tortilla Factory, but have not had one in a long time and it was wonderful to be reacquainted with one at La Salita.  It went a long way toward making La Salita my favorite New Mexican restaurant.

After lunch I helped Max with his case and he inspected the house for necessary repairs.  It looks like we will be doing some bartering of contracting for legal services.

After Max left at 3:30 I rode 8 miles south toward Rio Bravo.  The temperature was a very pleasant 59 degrees.

Suzette was home when I return around 4:20.  After a long discussion of all the PPIs we came up with a rather unique plan for dinner.  We decided to heat the potage that I made last week and garnish it with the vegetable Couscous and Provençal scallops, from earlier in the week.  Suzette chopped up the 1/3 of red bell pepper and I diced the last 1 oz. of red onion and Suzette sautéed those ingredients in a large skillet until tender and then added the scallops and vegetable Couscous to the skillet and added about 1/3 cup of water to loosen up the thickened flour sauce on the scallops.  I did a similar loosening of the potage to get it back into a creamy consistency by adding about ½ cup each of milk and half and half.  I then adjusted the postage’s seasoning by grating about ¼ tsp. of nutmeg and adding a dash of white pepper and Chimayo medium red Chile.

Combining the two different PPIs created a uniquely new and wonderfully different dish, especially on a cold winter night.

I chilled a bottle of Sadet Vouvray for about ½ hour but it did not completely chilled, so we drank it with ice cubes to chill it.  The lemony, fruity Chenin blanc went really well with the creamy soup and scallops.

We watched news all evening including the government shutdown.

I popped popcorn and shared it with Suzette. It was out of date and gave me a slight upset stomach, but I watched with fascination the machinations of the Senate.

I also ate two squares of dark chocolate with almonds and a sip of Grande Mariner mixed with cognac.

I went to bed with the thought that we will soon see if Trump is a dealmaker who avoids a protracted government shutdown or will be divisive and play to his base by calling the democrats losers and blaming them for the shutdown.

Bon Appetit

Thursday, January 18, 2018

January 17, 2018. If it is Wednesday, it is a food shopping day. Lunch – Salad, Dinner – Pork, Apple, and Onion Tapa and Catalan Spinach

January 17, 2018. If it is Wednesday, it is a food shopping day.  Lunch – Salad, Dinner – Pork, Apple, and Onion Tapa and Catalan Spinach

Monday was a holiday, so trash day and food shopping day came perceptively early in the work week today.

It started with the usual, yogurt, granola, milk, and blueberries.

Then a trip to review and copy a file at the Courthouse.  Then a salad of radishes, roast chicken, avocado, a sliced pickled egg, an artichoke heart, and diced Manchego cheese  dressed with PPI artichoke sauce diluted with Spanish olive oil into a dressing.  I also toasted a slice of rye bread and melted slices of Manchego cheese onto it. After lunch I thawed two boneless pork steaks.

The most exciting thing that happened today was a meeting with an old friend and client, Josef, at 2:00, who has a case he needs representation on.  He is a master electrician and after our meeting, he installed the new LED fixture I bought at IKEA in my office that replaces the old broken halogen fixture.  I am thrilled to be able to light most of the art in my office again and like the softer cooler LED lights.

When Josefo left at 4:30 I went to the post office and then to El Super for the Wednesday produce specials.  I bought four ears of white gourmet corn, 2 or 3 lb. of yellow onions, a bunch each of parsley, cilantro, and green onions, a bunch of bananas, a pineapple, 4 Pasilla chilies, 5 or 6 Mexican squash, a container of yogurt, and a lb. of Ocean pollock for $16.00.

I returned home at 5:30 and after unloading went to meditate from 6:00 until 7:00.

When I returned Suzette and I made one of our favorite Spanish tapa dinners, Roast Pork with Apples and Catalan Spinach.

Here are the recipes from Jose Andres’ Tapas Cookbook:

I sliced 1 ½ Gala apples and one large yellow onion, which Suzette sautéed in Spanish olive oil in a copper sauté pan until tender.  I then cut each of the 2 pork steaks into four pieces and went to the garden and picked a handful of fresh oregano (oregano, sage, sometime thyme, and Rosemary are the herbs that survive in our winters).

Suzette then added five or six stalks of oregano to the pan and roasted the pan in the oven for about 20 minutes until the pork was cooked.

Then she removed the pieces of pork and she deglazed the pan with ½ cup of chicken stock and 2 T. of cognac and returned the pork to the pan and turned them to coat them with the light sauce.

While the pork dish was cooking I fetched the new bag of spinach from the garage and de-stemmed and washed and spun 10 oz., while Suzette fetched the black raisins and piñon nuts and diced a Fuji apple.

She then sautéed the apple, raisins, and piñon in a large sauté pan and when the nuts started to turn golden added the spinach and covered the pan to steam and cook the spinach.

Before going to meditate I put a bottle of  2015 La Granja Spanish Rose into the fridge to chill
(Trader Joe’s $4.99, good bottle of rose’ for a great price)

When dinner was ready I poured glasses of rose’ and we each filled our plates from the warm pans on the stove.  Here are pictures of the food in the pans.

The Catalan Spinach

Not to let the day’s food remain entirely healthy, I opened and ate several squares of Trader Joe’s dark chocolate with almonds with a cup of Earl Grey tea and then a Swedish pistachio flavored marzipan and chocolate dessert I bought at IKEA when I bought the light fixture with another cup of tea to celebrate my new Swedish lighting fixture.

Bon Appetit

Tuesday, January 16, 2018

January 16, 2018 Lunch – PPI Beef Pho Miso Noodle Soup. Dinner – New Recipe, Cauliflower, Brussels sprouts, and red bell pepper Couscous with Provençal Scallops

January 16, 2018 Lunch – PPI Beef Pho Miso Noodle Soup.  Dinner – New Recipe, Cauliflower, Brussels sprouts, and red bell pepper Couscous with Provençal Scallops

The ate the usual boring but delicious yogurt, granola, blackberries, banana slices, and milk for breakfast as I watched the market hit 26,000 and then receded to a fairly large loss, at least for me.

I re-heated the Beef Pho Miso Noodle Soup and drank a cup of green tea with it for lunch.  Today was a big food day because after my bowl of soup I ate another cup of green tea with peanut butter and honey on a piece of toasted rye bread.

I napped from 2:30 to 3:30 and then worked until 4:30, when I stopped to watch Mad Money and the business news until 5:30.

Then I started dinner removing the four artichokes I cooked on Saturday from the refrigerator to allow them to come to room temperature and making the dipping sauce.

Artichoke dipping sauce.

I marinated two small shallots in juice of 1/2 lemon for about 10 minutes before adding ½ cup of mayonnaise and ¼ cup of yogurt plus 2 tsp. of chopped fresh dill.  I put the sauce into a small serving bowl and chilled it in the refrigerator.

Provençal Scallops.  Suzette came home a bit after 6:00 as I was chopping the onion, garlic, and shallots for the recipe.  I then sliced 1.2 lb. of sea scallops and floured them.  Suzette took over and sautéed the onion mixture and then the scallops and then added the onions back to the scallops plus water, white wine, the herbs, and half and half to make the sauce with the scallops.  I grated Jarlsberg cheese to garnish the scallop dish.

Here is the recipe:

Suzette and I discussed a vegetable and she suggested vegetable couscous.

Vegetable Couscous

We settled on rehabilitating ½ of an old and somewhat distressed head of cauliflower to process in the Cuisinart with ½ red bell pepper and ½ lb. of baby Brussels sprouts to make a lovely red, green, and white vegetable Couscous that Suzette then sautéed in butter and olive oil until tender.

Suzette used in the scallop dish and we drank with dinner a 2016 Picton Bay New Zealand Sauvignon Blanc.

Dinner was miraculous. The new recipe for Vegetable Couscous converted what was an ordinary dinner into an exciting dish in which the scallop sauce merged with the Couscous to make a wonderfully tasty combination of vegetables that had the faux starch character of couscous and the added benefit of absorbing some of the scallop sauce to merge the two dishes’ flavors besides being a healthy vegetable dish.

We both loved it.  Suzette says, “Do not be squeamish about salvaging ½ of a vegetable such as the cauliflower this evening and combining it with other vegetables, because the result can be better than just using one vegetable”.

Bon Appetit

Monday, January 15, 2018

January 15, 2018 Lunch – beef pho Miso Noodle Soup Dinner – Potage, Eggplant Provençal and PPI Roast beef

January 15, 2018 Lunch – beef pho Miso Noodle Soup  Dinner – Potage, Eggplant Provençal and PPI Roast beef

I ate yogurt, blackberries, banana slices , granola, milk for breakfast.

At noon I made a real beef pho noodle miso soup with some PPI roast beef from last night’s dinner, a couple stalks of bok Choy diced, about 1 oz. of sliced red onion, fresh rice noodles, the last 2 oz. of white beech mushrooms, a pho seasoning cube, 1 heaping T. of red miso, and about 1 T. of dried seaweed.

I added Hoisin sauce and 1 T. of Chinese rice cooking wine to the soup.

I rode to Rio Bravo at 3:00 in a strong crosswind, but made it in good shape.

I rested until 6:00 and then finished the potage I had started last week by adding a cup of cream and pureeing the cooked leeks and potatoes  with the hand held emulsion mixer Willy gave me several years ago.

The potage was so delicious and Suzette and I were so tired I decided to not make the Scallops Provençal.  Instead I made eggplant Provençal

I sliced six ½ inch thick slices of eggplant.  I then brushed olive oil on both sides of each slice of eggplant. Then I covered each slice with slices of Jarlsberg cheese, a slice of Roma tomato and Progresso  seasoned bread crumbs.  I then laid PPI roast beef on the tray with the eggplant Provençals and baked them in a 350 degree oven for approximately 20 minutes until the eggplant was cooked.

I poured glasses of Cherry Blossom Pinot Noir (Trader Joe’s $4.99, a good Pinot for the money).

A rather unexciting but wonderfully filling dinner.

We ate PPI chocolate ice cream for dessert and went to bed before 9:00 to try to catch up on our lack of sleep last night.  Suzette had to get up for a doctor’s appointment at 6:00.

Bon Appetit