January 12, 2016 Lunch – The Shed, Dinner – Salmon Soup and Garlic bread

January 12, 2016 Lunch – The Shed, Dinner – Salmon Soup and Garlic bread

We drove to Santa Fe today mainly to get an affidavit for Suzette’s ex, Harold Lott, certified by the Secretary of State.

After we got that accomplished, we went to eat lunch at the Shed at 11:20.  It is important to get to the Shed early or you will suffer a long wait once it fills up with folks.  We were early enough to get our favorite table in a small alcove in the room with south facing windows, so we had a warm and sunny table for lunch.  We ordered cups of soup to begin the meal.  I ordered mushroom soup and Suzette ordered chicken chowder.  I liked the light chicken stock based mushroom soup.  

We then split a No. 5, enchiladas with ground beef and double Posole with the Shed’s famous red chile sauce, which we split.  We also ordered a chocolate mocha cake for dessert at the beginning of the meal, so it would have time to defrost, as it is a frozen dessert.

I enjoyed splitting the enchiladas and mocha cake with Suzette, although we each got a Negra Modelo.  Total bill before tip was just over $38.00.

Here are the recipes for the Shed’s red chile sauce and the mocha cake, if you wish to save yourself the trip and/or the cost of going to Santa Fe.  

Actually, the experience of having a lunch at the Shed is wonderful, especially if you can get one of the three tables by the south facing windows on a sunny winter day.

When we returned to Albuquerque we stopped for gas and shopping at Costco.  We bought sugar snap peas and boneless pork steaks and s bag of dark chocolate Lindors. 

We rested when we returned home but began cooking at 6:00.  I had thawed a 1 lb. salmon filet and wanted to make a soup with it, so I went to the garden and picked four stalks of parsley, a couple stalks of dried thyme and four or five garlic chives.  The Suzette and I went to our raised bed covered with plastic and cut four or five small stalks of celery.

I chopped up the herbs and celery and ½ of a large onion and cubed three Yukon Gold potatoes and the salmon filet and Suzette cooked them into a lovely soup utilizing water and the stock we made from the Christmas salmon and butter and milk.

I went to the fridge in the garage and found about ¼ lb. of scallops which we added to the soup.

I had chilled a bottle of Estate bottled 2011 Wellington Marsanne, which complemented the soup perfectly and made five slices of garlic toast, like the kind they served at the Shed today with the enchiladas which were delicious but have been a bit difficult to digest. Or perhaps it was the four or five dark chocolate Lindors I had with cognac after dinner, as we watched the State of the Union message and then the Tracing your Roots show with Louis Gates Jr.

Bon Appetit