January 13, 2013 PPI Fish casserole and Stir fried Chinese mustard greens and red bell peppers

January 13, 2013 PPI Fish casserole and Stir fried Chinese mustard greens and red bell peppers

We were going to see Tom Paxton this evening at 7:30 p.m., so we wanted to cook a relatively easy meal and we decided that we needed to eat the last of the fish casserole we had cooked last Sunday evening.

I also wanted to use the Chinese mustard greens we had bought last Saturday at Ta Lin, so I quickly chopped about four cups of greens and some onion and garlic and ginger and ½ of a red bell pepper and stir fried them in just a bit of peanut oil and sesame oil and a splash of Shiaoxing rice cooking wine in the wok while Suzette heated the last of the fish casserole in the microwave.

While the greens were cooking I went to the cellar and found the bottle of Windsor Winery North Coast Sauvignon Blanc that Robert Andrews of Andrews Pueblo Pottery had given me for Christmas. 

 

I then made a thickening sauce for the mustard greens with a splash of rice wine and a tsp. of corn starch and a bit of water and thickened the cooking juices in the greens into a sauce.  I enjoyed the flavor of fish casserole even more than the first time we ate it last Sunday evening, now that the flavors had set and mixed. I especially liked the combination into a sauce that the melted raclette cheese made when it combined with the cooking juices from the fish and spinach.

 The wine was not very good.  It had the same dead flavor of a wines made from grapes combined from many different sources, like the Cameron Hughes wine we drank this week.  There was not any of the bright grassy, citrusy flavor I associate with Sauvignon Blanc, even though I loved the fact that it had been a gift from Bob Andrews.

Bon Appètit