January 1, 2016 Lunch – PPI pasta in Lobster Sauce with shaved Brussels sprout casserole, Dinner – Italian Sausage with PPI Pasta with Spinach and preserved lemon

January 1, 2016  Lunch – PPI pasta in Lobster Sauce with shaved Brussels sprout casserole, Dinner – Italian Sausage with PPI Pasta with Spinach and preserved lemon

We started the new year off with a lot of PPIs.  We were left with lots of the sauce and egg noodles from our Homard A La Americaine dish for News Year Eve, so we decided to heat that up for brunch with a couple of pieces of french baguette.  I smeared my bread with strawberry preserves, which elicited a comment of   “odd combination.” from Suzette.  

    Egg noodles with lobster sauce

 

   The Brussels sprouts, piñon nuts, bread crumbs and cheese

Later in the afternoon I ate an appetizer of bread points, using the stale toast from last night’s dinner, smeared with the delicious caviar Crema and garnished with slices of Gravad lax.

For dinner we decided we needed to use the pasta dish from Christmas Eve with preserved lemon and spinach.  I wanted more spinach so I went to the freezer in the garage and when I was fetching the spinach, I noticed that there was a package with three Mild Italian sausages.

So I took the sausages back into the kitchen with the spinach and a pork chop.  Suzette thawed the sausages at 50% heat in the microwave and I cut them into bite sized chunks, along with ½ onion.  She then Sautéed the onion and sausage and then added the pasta and spinach with some water in a large Le Creuset casserole.  Here is a photo of the finished product.

I opened a 1.5 liter bottle of the Concha y Toro Cabernet Sauvignon/Merlot blend and poured glasses and we filled pasta bowls and ate a bowl of delicious pasta.

We stayed in our pajamas all day and rested and watched football with little cooking activity other than re-heating and combining PPIs.  What a nice way to welcome the New Year.  

Bon Appetit