August 28, 2016 Lunch – Miso Pho Noodle Soup. Dinner – Mykanos

August 28, 2016 Lunch – Miso Pho Noodle Soup. Dinner – Mykanos

I ate a banana spread with peanut butter for breakfast and a cup of chai.

At noon I made miso pho soup with three kinds of noodles, rice, bean thread, and soba buckwheat.  The soba overlooked and turned into myths after about fifteen minutes.  I started with 1/3 onion sliced and about an oz. of wakame seaweed with 1 tsp. of instant dashi. I added three shrimp and two fish balls plus a handful of chard from the garden and stirred in a heaping T. of red miso and two sliced mushrooms.

Finally I added three oz. of medium firm tofu.

I picked up Willy around 7:00 and drove to Mykanos for dinner.  We were almost the only customers, so had our pick of tables.  We selected one by the western Windows that offered a vie of the sunset.

I ordered grilled octopus and Willy ordered an artichoke and we agreed to share a 1 lb. grilled fresh Corvina sea bass.  The octopus was served with a thick lemon sauce, but the star of tonight’s dinner was the artichoke steamed to perfection, partially opened and drizzled with a drawn butter and cheese sauce.  We loved it.  We were served warm rolls and spanakopita.  Then the fish entrée arrived.  It seemed to be more than 1 lb. and it was served on a pile of fresh corn kernels and sautéed red onion rings.  The fish had been sautéed to golden brown with crisp edges.  We ordered a bottle of 2013 Kouros Agiorgitiko red wine from Nemea.

Kouros Nemea Agiorgitiko 2013

We enjoyed our dinner, but loved the artichoke in its special sauce the best.

Bon Appetit