Friday, June 22, 2018

June 21, 2018 Lunch – Chile Rellenos At Padilla’s. Dinner – Teriyaki Salmon Grilled on a cedar plank with sautéed string beans, mushrooms, garlic, and shallot and rice


June 21, 2018 Lunch – Chile Rellenos At Padilla’s. Dinner – Teriyaki Salmon Grilled on a cedar plank with sautéed string beans, mushrooms, garlic,  and shallot and rice

Yogurt, granola, milk, blueberries and mango for breakfast.

At 9:00 I got back on my bike and rode about 3 miles around the duck ponds and to Marquez.

I screwed up a stock trade, making $21.00 intend of $1,200.00 by buying my position back before the market turned sharply downward.

Then Peter Eller came by for lunch and a review of a contract.

We drove to Padilla’s.  Peter ordered beef enchiladas with rice and beans and a fried egg on top.  I ordered chili rellenos with beans and quelitas (spinach and beans).









I loved my dish and ate the whole plate of food, perhaps because I had ridden and not taken vitamins today.  Peter liked his enchiladas but true to form, only ate ½, taking the rest home in a box.  Padilla’s serves real home style New Mexican food and wonderful sopapillas.

I rested a bit until 4:00 when I made a teriyaki marinade by heating ¼ cup each of soy, Aji Mirin, and sake with ¾ T. of sugar and when the mixture cooled a bit put the marinade and the 1.2 lb. piece of salmon I bought at Sprouts yesterday in a 1 gallon freezer bag in the fridge.

 When Suzette arrive around 5:30 she soaked a cedar plank in water.

Willy’s plane arrived at 6:11 and I drove to the airport to pick him up.  When we returned home I offered to make a vegetable dish with string beans, sliced mushrooms, garlic and shallot and we decided to heat the PPI rice from my lunch at East Ocean several days ago.

Suzette snapped the green beans I had bought at Sprouts on Wednesday while I sliced four large portobello mushrooms, a shallot, and a small head of garlic.

Suzette put the marinated salmon filet on the soaked board on the grill and I sautéed the vegetables in butter and a bit of olive oil in a large skillet and then covered the skillet to steam the green beans.  I did not put any salt or herb on the vegetables, but did douse them with 1 ½ T. of Amontillado sherry to make a light sauce and help create some steam.

When Suzette brought in the grilled salmon in about fifteen minutes, we heated the rice in the microwave and were ready to eat.  We decided to drink water with the meal.  Suzette divided the salmon into 1/3s; Willy took the well done 1/3, suzette took the medium done 1/3, and I took the less well done 1/3 and we each spooned vegetables and Willy and I spooned some rice on our plates.  Here is a photo of my plate.




I thought two things about this meal.  I usually marinate salmon in teriyaki sauce for two days and it becomes saturated with the teriyaki flavor but today I only marinated the salmon for a bit over two hours and I liked the lighter less salty teriyaki flavor that allowed the flavor of the salmon to shine through.

The other thing I noticed is a rather California Cuisine thing.  Not seasoning the vegetables with salt allowed for better integration of flavors between the Vegetables and the salt in the soy in the teriyaki marinade when eaten together, as we each did.  It also allowed the vegetables and the salmon to express their unique flavors, which I liked a lot.

“Less is more”, as Suzette often says.  Tonight’s meal was a great example of that.

After dinner Suzette made dessert.  She fetched the PPI apricot cobbler and Blue Bell vanilla ice cream from the garage,  warmed the cobbler in the microwave, divided it into thirds and placed a piece on each of three small plates.  We each scooped ice cream onto the cobbler in each of our plates  to let the ice cream melt a bit to make a cream sauce and enjoyed a lovely dessert.

I later drank a glass of Rompope mixed with cognac and went to bed at 9:00 and slept soundly until 2:15.



As I finish this blog a bit after 3:00 a.m. I shall return to bed until 6:00 when World Cup soccer matches begin being televised.

Bon Appetit


Wednesday, June 20, 2018

June 20, 2018. Lunch – PPI Fried tofu, mixed meats, and mixed Vegetables. Dinner – Turkey Divan.

June 20, 2018. Lunch – PPI Fried tofu, mixed meats, and mixed Vegetables. Dinner – Turkey Divan.

This was a huge food day.

I ate four meals.

For breakfast I fried two pieces of bacon until crisp and then a slice of onion with two over easy eggs and toasted and buttered a small piece of whole wheat bread and spread peach butter on it.


At 12:30 I heated the PPIs from last night’s agglomeration of fried tofu, mixed Vegetables an three meats.i t was very filling but about fifteen minutes after I finished it I ate the last wedge of Santa Claus melon with a scoop of chunky peanut butter in the cavity.


Then at 5:15 I toasted two pieces of Kommisarbrod. I spread butter on one and laid slices of Jarlsberg cheese on it.  I spread sour cream on the other and lay slices of Vidalia onion and pieces of pickled herring and drank water with them as I watched the business news.

I meditated for about an hour and returned home a few minutes after 7:00.

Suzette wanted to recreate our turkey dinner in one bowl.  She layered mashed potatoes, asparagus with bread points, gravy, and turkey and pieces of chard from the garden  in bowls and heated them in the microwave to heat the dish and cook the chard.  Then suzettte added a spoonful of the PPI apricot /cherry compote she made for the turkey dinner.

My mother used to make a similar casserole with broccoli instead of chard and made a mornay sauce by adding grated cheese to a cream sauce or gravy and then baking it in the oven.  Mother called the dish turkey divan.  For lack of a better name I call the dish Suzette constructed tonight by that name because it is so similar.



I went to the garage and fetched a bottle of 2016 Gruner  Vetliner (Trader Joe’s $6.99) and poured each of us a glass.

We took our plates and glasses to the garden and ate all fresco.  Even at 8:20 it was fully light due to our proximity to the summer solstice tomorrow.

Bon Appetit

Tuesday, June 19, 2018

June 19, 2018 Lunch East Ocean Fried Tofu and Mixed Vegetables Dinner – PPI Fried Tofu and Mixed Vegetables Sautéed with PPI Halibut, salmon and Pork Rib meat


June 19, 2018 Lunch East Ocean  Fried Tofu and Mixed Vegetables Dinner – PPI Fried Tofu and Mixed Vegetables Sautéed with PPI Halibut, salmon and Pork Rib meat

I ate the usual yogurt, milk, granola, and blueberries, plus banana slices and ½ cubed mango for breakfast so I was not hungry until 1:00.

I drove to East Ocean and ordered my new usual lunch; Deep Fried tofu with mixed vegetables and rice.  I only ate 1/3 of the dinner platter portion and boxed the rest and brought it home.



We had no grand menu plan like last night, so we decided to sauté the PPI  Fried Tofu and Mixed Vegetables  with small pieces of PPI Halibut, salmon and Pork Rib meat we saved from prior meals.

I added some water to the sauce in the vegetables and then some Amontillado sherry to keep the sauce from drying out.

 We plated the result.  It looked like a mess but was a very protein rich dish that was very satisfying. Neither of us could finish our dinner, so here is a picture of what was left.


We poured the last glass of each of the 2014 Benton Lane Rose of Pinot Noir and Ti Point Marlborough, New Zealand Sauvignon Blanc.


After dinner I tried the ruined Nuestro  Rompope we bought in San Miguel de Allende.  It tasted weird but was still marginally drinkable.


We still have no ice but have ordered the part that will hopefully fix the refrigerator, which is scheduled for delivery tomorrow.  It is amazing how one can become attached to the convenience of ice on demand from one’s fridge.

Bon Appetit

June 18, 2018 Lunch – Vietnam 2000. Dinner – Baked Turkey, brown gravy, apricot and cherry compote, mashed potatoes, and Asparagus and Toast points


June 18, 2018 Lunch – Vietnam 2000. Dinner – Baked Turkey, brown gravy, apricot and cherry compote, mashed potatoes, and Asparagus and Toast points

This was another great food day.

I toasted 1/3 slice of whole wheat everything bagel and spread it with cream cheese and garnished it with thin slices of Vidalia onion and Lax, and capers and drank a cup of green tea with it.



Peter Eller wrote to me and I called him and he came over and looked at the new Bisttram painting and Baumann wood block print and then we drove to Vietnam 2000 for lunch.  We had gone to Viet Taste Restaurant on Menaul last week, which I thought was sub-par and was amazed it had won the award for the best Vietnamese restaurant in Albuquerque.  I could not believe that it merited the best award, so I suggested we go to Vietnam 2000, which is my all around favorite and depending upon the dish one of my two or three favorite Vietnamese restaurants in Albuquerque.

I ordered no. 50, which is sheets of cooked rice flour pasta laid on top of lightly sautéed mung bean sprouts, cucumber, green onion rings,  fried onion threads, and chopped basil and mint.  The rice sheets are garnished with crisp fried egg rolls and marinated grilled pork and a few sprigs of cilantro.  The dish is served with a bowl of Vietnamese fish sauce to soften and flavor the noodles. It is a beautiful and extremely tasty dish.  In the winter the vegetables are sautéed more and it becomes even more interesting as the warm vegetable filling produces a  flavorful sauce on its own.  I do not think any other restaurant in Albuquerque serves flour sheet dishes such as this.

Peter looked at the photos of dishes in the menu and ordered a banh dish, which is cooked vermicelli rice noodles that are cut and patted into squares and garnished with a beef wrapped shrimp that has been fried.  It is a unique dish that I have only seen served at Vietnam 2000.  The noodles were hard for inexplicable reason and Peter had trouble eating them but he loved the tender beef wrapped shrimp.  We agreed  Vietnam 2000 was a superior restaurant.

After we returned home and I said goodbye to Peter I met with a client and worked until 3:00.

I brought in the 19 lb. turkey we had thawed and cleaned it and put it in one of the turkey bags Suzette bought yesterday and threw some flour on the turkey and baked it in a 325 degree oven from 3:20.  When Suzette came home she informed me that I should have thrown the four in the bag to coat the bag and I should have cut slits in the bag so the skin would brown.






I put the neck and giblets in a pot of water with 1 tsp. of Knorr dehydrated chicken stock and simmered it to make a stock.

With all my mistakes (the skin did not brown and the turkey cooked very slowly), it was the most tender turkey meat I have ever tasted.  I guess I poached the turkey.

After I finished work at 4:30 I peeled and diced six or seven small Russet potatoes and put them into a pot filled with enough water to cover the potato chunks.

When Suzette arrived at 5:30 we discussed the accompanying dishes.  I said I could go to the store to buy some canned cranberry sauce, but Suzette said, “We have fresh apricots.  I can make a fruit compote out of those.  I suggested, “There is ½ cup of brandies fresh cherries in the fridge also.”  Then Suzette asked, “What green vegetable do we have? I answered, “We have asparagus.” And Suzette, answered, “And chard in the garden.  But I can make Asparagus and toast points.”  I chimed in, “That would be wonderful, it would be a little like dressing because it uses bread.”

So the menu was set.  We would use available ingredients to make:

Roasted turkey, mashed potatoes, gravy, asparagus and toast points, and an apricot/cherry compote.

Suzette went to the kitchen to do her magic.

Asparagus and Toast Points

This one of Suzette’s traditional family recipes that I never experienced until I met a suzette. She chopped several stalks of asparagus and cooked them.  Then she toasted four slices of rye bread and chopped them into pieces and combined them with the asparagus and warm milk and butter in a bowl.






Apricot/cherry compote

She pitted some apricots and added the ½ cup of pitted cherries and a bit of sugar and water and stewed them into a bittersweet compote. In about ½ hour.


She removed the turkey around 3:30, then made a roux with flour and butter and added enough of the cooking juices from inside the turkey bag to make a gravy.


Finally, she cooked the diced potatoes until tender and then whipped them with milk and butter in the Kitchen Aid mixer.

Suzette also decided to drink a Rose we had in the fridge rather than the La Granja Viura/Verdejo I put into the fridge, and poured some of the Rose to sip on.


This was accomplished by Suzette between 6:00 and 7:00, while I watched TV.

The turkey was roasted to golden brown, even though its skin was a soggy mess.  We cut the bag off the roasted turkey and I sliced four or five slices of white meat from the unfloured side and removed
a thigh from the turkey and sliced the meat from the thigh.  The meat was cooked and very tender.



                                                 The broth made from the giblets


Suzette  poured me a glass of rose and plated a mound of mashed and a clump of compote and put the bowl of asparagus and toast points on the table.  We each chose several pieces of turkey and poured gravy over the turkey and mashed potatoes. We took our plates and glasses to the table and added some asparagus and toast points.  We gave thanks for this lovely food and that we had all the wonderful ingredients to make such a great meal and enjoyed our turkey dinner.



 I could not watch the news about the separation of immigrant families, so we watched the replay of the England v. Tunisia soccer match and the Antique Roadshow episode from Omaha.

Willy came around 8:00 and re-heated a plate of food and did laundry and talked about his trip to Phoenix in the morning.  I agreed to pick him up at 7:20 and drive him to the airport.  When Willy left around 8:45 we began putting up the food.  Suzette made room in the fridge by throwing away the old tortillas and pita bread.  She put the other dishes and the turkey broth into plastic containers, while I sliced and deboned the meat from the turkey.  I filled four one gallon freezer bags, one with bones, one with dark meat and two with white meat.

We finished and got ready for bed by 10:0o.

It seems like both Suzette and I thrive on these intense cooking and eating experiences in which we are challenged to quickly devise and execute menus and meals with available ingredients.

Willy and I picked apricots from Macon’s tree yesterday.  I had shopped for all the other ingredients in the last week or two.  The cherries were left from the Clafoutis I made last Friday with cherries that I bought at El Super for $1.77/lb.  I bought three lb. of asparagus last Thursday on sale for $1.69/lb. at Sprouts.  The day old rye bread was bought last week at Pastian’s Bakery store for less than $1.00 and the turkey was salvaged from the old refrigerator in the basement flood last week.  It was a 19 lb. butterball turkey bought last Thanksgiving for $.99/lb. at Albertson’s.  The potatoes were bought in a 10 lb. bag at El Super for $1.66. So this was not only a wonderfully delicious meal, but also a relatively inexpensive meal; probably costing less than $25.00 for all the ingredients.  Besides providing a fabulous fresh turkey dinner for three, we have PPIs we shall use for a week of other meals.  Suzette is already planning turkey salad and turkey soup.  Voila.

This seems to be the system. A meal of fresh ingredients followed by several meals utilizing the PPIs from that meal.


Bon Appetit

Monday, June 18, 2018

June 17, 2018 Brunch – Fried Egg on Toast and Black Beans. Dinner – Halibut Grilled on a Cedar Plank, Grilled Asparagus, and Sweet Potato and Cauliflower Couscous.

I ate a bowl of granola, yogurt, ½ mango, blueberries, and milk for breakfast.

Willy came over at halftime of the Mexico v. Germany game and at 11:00 he toasted a piece of Kommisarbrod in butter in a skillet and after flipped the first side laid an egg on the toasted side and then covered the skillet to let the egg steam until done.  I cut m  the process by flipping my toast and frying the egg over easy.  After Mexico’s win, we went to Macon’s house and picked apricots. We then watched some of the Switzerland v. Brazil match, which also turned out to be very interesting and then Willy left to play soccer.

Suzette came home a little after 3:00. At 4:00 we drove to Total Wine, where we bought two 1¾ quart bottles of scotch, a bottle of XO Calvados, a German Pear brandy, Algodones gin,  and a Grappa di Brunello.  All bottles except the grappa were fifteen (15%) percent off and the total cost was $160.00. Suzette paid for her scotch. I think a Total Wine has the best selection and prices on spirits, especially with a 15% discount.


We then drove to Trader Joe’s, where Suzette found Marsacapone  cheese and buttermilk for the party and we bought a bottle each of Amontillado sherry and Chevalier VS cognac.

We returned home and at 6:30 began cooking our dinner.  I chilled a bottle of Kirtland Marlborough. New Zealand Sauvignon Blanc.

Suzette picked a handful of thyme and a few sprigs of lavender in the garden.  I stripped the leaves from about 1/3 cup of thyme while Suzette pulsed pieces of sweet potato and cauliflower in the Cuisinart to a granular size akin to Couscous

  She then sautéed the cauliflower and sweet potato in butter over low heat covered to cook it.  After about 20 minutes Suzette added about ¼ cup of Quince syrup and about 1 tsp. of lavender flowers to the Couscous and kept heating it at low temperature until ready to serve dinner.


Suzette also soaked a 1 x 6 inch cedar plank and sliced two lemons.  She lay lemon slices on the cedar plank and then lay the Halibut filet on those lemon slices and lay additional lemon slices on top of the filet and lay pats of butter on the filet and garnished the top of the filet with thyme leaves.  She then cut the tough ends off of a handful of asparagus and tossed the good ends in a freezer bag filled with a couple of T. of olive oil to coat with oil.

When Willy arrived Suzette started grilling the Halibut and asparagus on the grill.

In 15 to 20 minutes the Halibut and asparagus were cooked to firm on the outside but moist and tender on the inside.





I opened and poured the Sauvignon Blanc which I recall costing about $9.99 at Costco.  I had a strong citrus and straw flavor.  Suzette liked it a lot.  I found it a bit too grapefruity, but very drinkable.i poured us each a glass.




Suzette spooned a pile of vegetable couscous onto each plate and
lay six or seven grilled asparagus on each plate.  She then removed the Halibut from the grill and doused it with melted butter and I cut the Halibut into four sections and placed a section of Halibut on each pile of Couscous.  We carried our plates to the table under the gazebo in the garden and ate a lovely Father’s day dinner.



Willy and Luke gave me a serious round hand held German knife sharpener for Father’s Day.  Suzette and I demonstrated our different methods of knife sharpening to Willy.  Suzette away from her with the knife under the file and my toward me with the knife blade removing toward me on top of the file.
I showed Willy the drawer full of knives and sharpeners as I added the new file to the drawer.

At  dinner we decided I needed to walk more, so after dinner Willy drove us to a parking lot just north of the northern lake at Tingley Beach and we walked about ¼ mile to a wooden deck built beside the Rio Grande.  The river was running with the new ripen off from yesterday’s rain and the sunset was just ending, so it was lovely.  We had a view of the Central Ave. bridge.  After a few minutes we returned home around 8:30 and I said goodnight and went to bed to blog.  Willy and Suzette cleaned up and did a bit of laundry, but soon Willy left and Suzette came to bed.

Bon Appetit


Sunday, June 17, 2018

June 16, 2018 Brunch – The Range. Dinner – New Recipe - Scallops Basque with Asparagus and Black Beans


June 16, 2018 Brunch – The Range. Dinner – New Recipe - Scallops Basque with Asparagus and Black Beans

I made a bagel with cream cheese, Lax, and vadalia onion slices and then wE were met by the Water Extraction crew at 7:30 this morning and went through the water damaged items in the garage until 10:30.  Willy arrived at 10:00 to decide to toss his notebooks from UBC.

When the Water extraction crew left with two truck loads of damaged goods I suggested we go to the Range for brunch.  Since Suzette and Willy had not eaten, they readily agreed.  We were able to get a table in the bar just in front of a large screen TV that offered a perfect view of the World Cup match between Croatia and Nigeria.  Willy ordered Huevos Rancheros, Suzette ordered Chiporizo and Egg tacos, and I ordered a Country Fried Steak with two eggs over easy and Calabacitas with the green Chile sauce on the side.







This was the first time to order this dish and I liked very much for two reasons, substitution of Calabacitas for the fried potatoes and the two eggs.  The only problem I have with the Range’s food is the excessive use of black pepper.  After I ate my dish I took a bite of Willy’s Huevos Rancheros and choked on the combination of pepper and chili.

Also I could not eat the green chili sauce served with my dish, perhaps because it is the same pepper and chili that is used on the Huevos Rancheros.

After brunch we went home and I napped until 1:30.  I dressed and we drove to Santa Fe.  We first went to Stephen’s Consignment, where I saw and instantly fell in love with a 1933 oil painting of an obviously Mexican Indian girl by Emil Bisttram.  The 1932-1933 period during which Bisttram studied with and was influenced by Diego Rivera is my favorite and I have been wanting a Bisttram of that period for some time.  I was lucky that Stephen was in his office and I was able to negotiate a satisfactory price for the painting.



We then drove to Zaplin-Lambert where I had agreed to buy a Gustave Baumann print called Eagle Dance, which was published in a art Magazine in the 30’s and which I saw in a recent print Exhibit at the Albuquerque Museum and liked.  We met Jeff and I bought the print.  It was 4:45 when we put the Baumann print into the mini.



We were still full from brunch, so we decided to drive back to Albuquerque and go to Costco to buy a fresh Halibut steak for Father’s Day dinner.  We also bought half and half, heavy cream, lemons, and crumbled feta.  We discussed whether to buy a meat for dinner and decided to cook some of the scallops I had bought a week or two ago at Sprouts.

We arrived home around 6:30 by which time we were getting hungry.  I picked eight scallops from
the 5 lb. bag and Suzette thawed them while I diced 4 oz. of onion, 1/3 Padilla chili, a Roma tomato, and six small cloves of garlic.  I snapped 15 stalks of asparagus and Suzette diced them.

She them sautéed the scallops, tomato, onion, garlic, and asparagus in one skillet and a cup of PPI Black Beans with pork we had cooked two weeks ago in another skillet.



The reason I refer to the dish as Basque is because the most common sauce for sautéed fish we found in St. Jean de Pin several years ago was a similar combination of onion, garlic, tomato, and a mild chili grown in the area.  The French call the sauce Piperade sauce and use a mildly tangy Espelette pepper in combination with sweet bell peppers

Here is an American adaptation utilizing Anaheim peppers.

Wikipedia definition for Piperade. Piperade (Gascon and French) or Piperrada (Basque and Spanish), from piper (pepper in Gascon and in Basque) is a typical Basque dish prepared with onion, green peppers, and tomatoes sautéd and flavoured with red Espelette pepper.

The Spruce Eats provides a recipe.
Piperade, a spicy tomato-pepper sauce from the Basque region of France can be used as a stewing ingredient or a garnish to a finished dish. This recipe uses a very small amount of granulated sugar mellow out the sharp tang of the tomatoes and peppers.

What You'll Need
2 tablespoons extra virgin olive oil
1 large Spanish onion, chopped
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
2 Anaheim peppers, seeded and finely chopped
2 cloves garlic, crushed and finely chopped
1/2 teaspoon salt
1/4 teaspoon sweet paprika
1/8 teaspoon ground black pepper
1/4 teaspoon granulated sugar
1 15-ounce can petite diced tomatoes

How to Make It
Heat the olive oil in a large skillet over medium heat.
Sauté the onion, peppers, garlic, salt, paprika, black pepper, and sugar, stirring occasionally, for 10 minutes, until the vegetables are cooked through.
Add the tomatoes to the cooked vegetables and simmer the mixture, uncovered, for 15 minutes, until most of the liquid has evaporated and the sauce has thickened.

Suzette poured herself the last of an open bottle of Hungarian Gruner Vetliner (Trader Joe’s $6.99).  I poured a glass of 2015 Benton Lane rose, which turned out to be quite good, perhaps getting better.




I ate some of the Clafoutis I made last night with a cup of tea while cheering for Denmark in  World Cup soccer (Denmark v. Peru) and then last night’s Bill Maher show and then we went to bed a bit before 11:00.

Bon Appetit


Saturday, June 16, 2018

June 15, 2018 Lunch – Beef Noodle Soup and a tomato and a herring sandwich, Dinner – PPI Chili Relleno, Pinto and Black Beans, and Duck Posole, and then the Neighborhood Party

June 15, 2018 Lunch – Beef Noodle Soup and a tomato and a herring sandwich, Dinner – PPI Chili Relleno, Pinto and Black Beans, and Duck Posole, and then the Neighborhood Party

I awoke at 4:00 a.m. and pitted the bag of cherries I bought at El Super on Wednesday for $1.77/lb.  they were small and very firm.  I doused them with 1 T. each of cognac and Grande Marnier and put them in the fridge to marinate a bit.

For breakfast I ate granola, ½ mango, blueberries, yogurt, and milk for breakfast.

A little after noon I heated the PPI beef Noodle Soup I made the other day.  It still had a rather burned flavor, but I loved the lamb and beef collagen that had fallen away from the bones, so enjoyed it.  To add a little lift to the meal I toasted two slices of Kommisarbrod and smeared mayo on one and lay slices of a Roma tomato on it.  I smeared the other one with crema and lay thin slices of fresh onion and four pieces of pickled herring in wine sauce with a few of the pickled onions.

Jesse, Suzette’s refrigeration guy came by and checked the humming sound in our refrigerator and ordered a replacement freezer fan to be delivered on Tuesday.

I am thrilled that I am finally working on what I think will be the final draft of a pleading in my water case, so I kept working until 4:00.

Then I made a Clafoutis using the recipe from the Gourmet Cookbook Vol. 1.  Here is the recipe.


I scalded 3 cups of milk and let it cool, while I measured 7 T. of flour, 10 T. of  Confectioner’s sugar, and ½ tsp. of salt into a mixing bowl.  I stirred to mix the dry ingredients a bit and then made a well in the middle of the ingredients into which I poured 3 large eggs that I had whisked to blend.  I then stirred the egg mixture into the dry ingredients with a wooden spoon and the added the scalded milk slowly while stirring to mix the ingredients until smooth.

I then buttered a ceramic baking dish and coated the sugar with granulated sugar.  I pre-heated the oven to 350 degrees and poured the liquid mixture into the ceramic dish and then added about 4 ½ cups of marinated cherries to the ceramic dish until the surface of the liquid was filled with cherries.  The recipe calls for 4 cups of cherries but I had almost five cups so I made it with a solid surface of
cherries this time.

I then placed the ceramic dish on a cookie sheet and baked the Clafoutis is the 350 degree oven for 1 hour until the crust turned a golden brown and the custard became firm.

Suzette called to see if the refrigerator was making ice yet and I reported that it was not, so she came home a bit after 5:30 with a bag of ice.

We were a bit hungry, so Suzette filled and heated a Pyrex pie pan with the PPI Chile Relleno from yesterday’s lunch with Peter at Padilla’s with the pinto beans and added some PPI black beans and duck Posole we had in the fridge.  We shared the pleasant Mexican snack and then watched the news until a few minutes after 7:00 when we grabbed the bottle of sparkling PureLoire Chenin Blanc ($14.99 at Total Wine), a container of Reddi Whip, and the ceramic dish of Clafoutis and walked to the Neighborhood party at Barry and Kylene’s house on Los Alamos.

There were lots of neighbors and lots of cooked dishes this evening.  Baked Mushrooms stuffed with a green chili filling by Kim were among the best although Jennifer’s deep fried coated asparagus were wonderful.  There was a blueberry tart and Harvey’s wife made a wonderful chicken liver paste.  One of my favorite dishes was Janis’ unassuming small bowl of beautifully marinated White beech mushrooms.  I went to Kylene’s kitchen and put out spoons so folks could eat the gooey dishes.

One of the dishes both Suzette and I loved was a massive pecan praline made with about a pound of pecans mixed with a clear caramel that you had to tear apart pecan by pecan.  It was initially very stiff and only yielded one pecan at a time but as the evening progressed the caramel began to relax a bit and one could pull chunks of caramel and pecans off.  What fun.

I talked to several folks, mostly about food and wine,  since it was so good, although when I told Tom about Tuxedo Park by Jennet Conant’s history of the evolution of the military/industrial industry created to win WWII, he told me about the years he spent with Motorola taking care of the U.S.’ nuclear stockpile at Sandia and some of the experiments he was involved in testing hardened materials to see if they could resist energy pulses, lasers, and missile strikes.  He was obviously proud of all the interesting stuff he was involved with and so was I.  I feel like many of my fellow Book club members who worked at Sandia have similar stories.


The PureLoire sparkling Chenin Blanc was just okay.  I guess it is hard to duplicate my memory of a pleasant young lady pouring a chilled glass of sparkling Chenin Blanc in Saumur. France, especially when we were drinking the sparkling PureLoire Chenin Blanc wine from a plastic cup on a muggy warm summer evening in Albuquerque.  My favorite wine was a chilled bottle of 2016 Emma Reichart French rose of Pinot Noir (Trader Joe’s $6.99??); a perfect wine for this warm summer evening of light appetizers and desserts.

We left around 9:30 after a lot of great food, wine, and conversation.

Bon Appetit