This was one of those catch as catch can days of food.
I ate yogurt, blueberries, granola, and milk, the spent until
noon with Comcast technicians installing our new high speed internet modem and
digital boxes and a security technician that created a new bundle of three
services instead of four services.
I did a purchase agreement and then had a late lunch of PPI
Pork, water chestnuts, and Yu Choy around 2:30.
I went to the Library to pick up our next book club book and
then to a 3:30 appointment with a client.
I got home after 5:20 and watched some news and thawed out
two pieces of salmon.
I chilled a bottle of 2017 Domaine du Touch from Cotes de Gascogne.
A bright white Colombard and Sauvignon
Blanc blend with slight mineral and green apple overtones.
I decided to poach the salmon and make a cream sauce with
the poaching medium. I picked through a
head of broccoli that was beginning to go bad to surgically find small bits of
flowerets. I diced a large leek. Then when
Suzette arrived with a container of fresh chanterelles the menu was
complete. I would sauté the leek,
broccoli and chanterelles in butter and olive oil. I would poach the salmon and make a cream
sauce with the poaching medium.
I made a poaching medium with about 2/3 cup of white wine,
2/3 cup of chicken stock, 2 T. of diced leek and about 1 tsp. of elephant garlic
plus some salt and pepper and 2 T. of butter.
I poached the fish covered until cooked.
Then I made a roux by cooking at moderate heat for three
minutes 2 T. of Butter and 2 T. of flour.
When the salmon was finished cooking I added some poaching medium to the
roux and then when it smoothed out, I added the roux rich sauce to the poaching
medium in the skillet to loosen it up and I cooked the sauce a couple of
minutes to finish the sauce.
Suzette plated the sautéed vegetables and the fish in pasta
bowls and I added the sauce to coat the salmon and poured glasses of Touch and
we had a fabulous dinner.
Jiffy Cobbler
While I was cooking Suzette peeled several peaches from her
trees in Los Lunas and added a 6 oz. container of blueberries and made a jiffy
cobbler that she cooked while we ate our dinner.
After dinner she spooned warm cobbler into a small bowl and
covered it with a large scoop of vanilla ice cream for a memorable dessert.
A great end of summer meal with mostly all fresh ingredients.
Bon Appetit
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