Lunch - around 11:30 I went to the garden
and picked several kale leaves, some cilantro, oriental basil, and garlic greens. I set a pot with about 2 quarts of water to the boil and added instant dashi, and 1 large tbsp. of brown miso and the last Tbsp.
of pork tapa diced. I then added Rice
sticks, Soba noodles and mung bean noodles with seche seaweed, 2 white
mushrooms sliced, 8 oz. tofu, about 8 frozen mussels and 3 green onions. This is the combination
Vietnamese noodle/miso soup I often make.
When the noodles had softened after about fifteen to twenty minutes of
simmering, I ladle a bowl of the soup into a large bowl and squeezed into it juice
of ½ lime and hoisin sauce to taste. I
could only eat ½ of it so the other half will be lunch on another day.
Dinner We had decided to make shrimp scampi last
night with the PPI baked spaghetti squash and sugar snap peas. So tonight after I rode ten miles and
showered I went to the kitchen where Suzette had started melting about 4 oz. of
butter and 2 Tbsp. of olive oil in a large skillet and added about ½ lb. of
sugar snap peas I had de-stemmed and halved
because the peas needed the longest cooking time. We then squeezed into the simmering butter 2
large cloves of garlic. We then discussed
herb selection and Suzette said she wanted lemon thyme and tarragon, so I went
to the gardens and picked both, plus some regular thyme and parsley, which I
chopped and added to the skillet.
After adding
the garlic and before I went to the garden for herbs, Suzette wanted to add
about ½ cup of white wine. We decided to
open the bottle of 2013 Les Portes de Bordeaux Sauvignon Blanc we had bought at
Trader Joe’s on Saturday ($6.99). The
wine had a clean finish; not any grassy citrus flavor, more of a tannic
metallic flavor. I loved its slightly
astringent metallic flavor. We decided
to drink it chilled with ice with the meal. This a good Sauvignon Blanc wine for the money. Vivino reviews give it a 3.6 rating, which is impressive. Definitely a winner and worth keeping in the cellar.
Suzette then
scraped about ½ lb. of roasted spaghetti squash into tendrils and added it to
the sauce in the skillet and added the 1 lb. of shrimp she had peeled. We cooked the mixture until the shrimp had
cooked to pink and the spaghetti squash had heated through.
We ladled spoonfuls of our
one dish meal into pasta bowls and enjoyed it with a slice of toasted French
sour dough bread (Costco, $4.99 for two 16 oz. loaves) and a glass of the Les
Portes de Bordeaux.
During and
after dinner, we watched Colbert Report, Jon Stewart and the first game of the
World Series until it became evident that San Francisco was overpowering KC. I took a glass of cognac with a bit of Cointreau
and some chocolate covered almonds and raisins and went to read in bed around
8:30.
Bon Appétit
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