This is one of my favorite PPI dishes. Suzette sautés fresh mushrooms and shallots
and then adds those sautéed ingredients to the casserole of PPI clams with
their broth, salmon, chicken and pasta with a PPI cream sauce and then adds
dehydrated porcini mushrooms and powdered
chanterelles and heats the whole affair.
It is quick, easy and tastes great.
We drank glasses of Trader Joe’s 2012 Organic Sauvignon
Blanc Reserve ($5.99). The wine lacked
character and grassiness and minerality, but was clearly a solid Sauvignon
Blanc. I do not think I will buy it
again. One of the things I find interesting is that many folks think that because we know a little bit about wine that we are drinking all the time that we drink great wine all the time. Just the opposite is the case. I am always trying to find good inexpensive wines and that means we drink a lot mediocre wines, as you can see from today's selection.
Sadly, I see where another cultural hero, Lou Reed, died. Saw him in his glory days at Max’s Kansas City in 1968, when Maureen was his drummer. I guess there was too much heroin and I don’t mean musically.
After dinner we peeled, sliced and cooked two quinces in a simple syrup made with one part sugar and two parts water for about 1 hour and then Suzette laid the slices in a pyrex baking dish and baked them for about 30 minutes to further caramelize the slices.
I peeled three pears and cooked them in some PPI Moscato and the zest of one lemon and a Tbsp. of the syrup from an earlier pear dish and 1/2 of a three inch long piece of cinnamon bark and about six or seven cloves.
We are on our way to making either a candied quince and apple and pear pie and just glazed fruits.
I also ate a bowl of yogurt and poached pears.
Suzette had poached pears and ice cream.
Bon Appétit
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