April 10, 2016 Breakfast – Gravad Lax Omelet, Lunch – French Onion Soup, Dinner – Pork Confit, zucchini, red onion, with Penne Pasta
Suzette said, “we should eat some of the gravad Lax.”
So, we decided to make an omelet. I chopped 1 medium shallot, two mushrooms, 1 avocado,and 1 Roma tomato, and about 3 oz. of gravad lax. I also sliced the last of the goat cheeses, one herbed and the other plain (about 2 oz.), and whipped four eggs with about 1 tsp. of water and ¼ tsp of Herbs of Provence seasoned salt and a dash of white pepper.
We sautéed the shallot and mushrooms first. Then we added the gravad lax, tomato, and avocado. Finally, we added the cheese. I squeezed orange juice while Suzette cooked the omelet. When I had squeezed enough oranges for two Mimosas, I opened a bottle of Cinzano Asti Spumante and we made Mimosas. Suzette served the omelet and we ate a wonderful Breakfast. This is the type of omelet my mother used to make and I love it very much.
We then worked in the back yard and Suzette also cleaned out the back porch to make a clean area to sit in in her new chair with a view of the garden.
We planted the quince and pomegranate bought this week and re-planted a beleaguered cherry tree.
When we finished it was after noon and I decided to make French onion soup with the PPI steak from the other night. I followed Julia Child’s recipe, but forgot to sprinkle the three T. of flour before adding the stock so I had to make a béchamel with wine and stock and that added 3 extra T. of butter to the soup. Not worse, just different with a noticeable buttery flavor. I also opened the 20 year old tawny port and added about 1 T. of port.
I ate the PPI Miso/Vietnamese soup from Friday lunch and the a bowl of French onion soup. Willy and Suzette also ate bowls of soup with toasted pieces of Fano baguette.
I rested during the afternoon. I enjoyed watching Arianna Huffington talk about her new book on sleep on GPS, so decided to try to get more sleep.
At 6:30 we began dinner. I sliced two zucchini, ½ of a red onion, and four mushrooms, and started a pot of boiling water for the pasta. Suzette the took over, chopping about 1 lb. of pork confit, pouring penne pasta into the boiling water, sautéing the onion, mushrooms, and zucchini with some oregano, and then adding the pork confit. When the pork confit mixture had heated and cooked in about fifteen minutes Suzette added about 1 cup of sour cream an about ¼ cup of heavy cream to the mixture to make a stroganoff like dish, which she mixed with about 2-3 cups of cooked penne in a large ceramic bowl. Suzette then went to the garden and snipped taotsui leaves to garnish the dish while. I grated Peccorino/Romano cheese. Suzette then served the pasta mixture in large pasta bowls, i garnished the dish with grated cheese and she garnish the top of the cheese with taotsui leaves for a lovely looking dish of food the tasted equally delicious. This is our favorite way to eat pork confit. I toasted slices of Fano baguette and we drank Grillo Sicilian white wine with ice cubes in it.
The Grillo is a more full bodied white like the Cotes du Rhone, we drank last night, so it goes well with a heavy cream sauce.
Bon Appetit
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