November 22, 2016 Lunch – Vietnamese Noodle Soup with Shrimp Dinner – Lasagna

November 22, 2016  Lunch – Vietnamese Noodle Soup with Shrimp
Dinner – Lasagna

A day of cooking.  I started the day with a bagel spread with goat cheese and sliced lax with tea.

Then I made Gravad  lax with 2/3 cup of salt, 1 tsp. of black pepper, and ½ cup of sugar. I filleted a whole salmon and cut each filet so it would fit into a Pyrex baking dish, leaving the rest to cook for dinner tomorrow. I then layered dill weed on the outside and inside of” the two matched filets and


November 22, 2016  Lunch – Vietnamese Noodle Soup with Shrimp

Dinner – Lasagna

A day of cooking.  I started the day with a bagel spread with goat cheese and sliced lax with tea.

Then I made Gravad  lax with 2/3 cup of salt, 1 tsp. of black pepper, and ½ cup of sugar. I filleted a whole salmon and cut each filet so it would fit into a Pyrex baking dish, leaving the rest to cook for dinner tomorrow. I then layered dill weed on the outside and inside of” the two matched filets and spooned the dry mixture on the outside and inside of the two matched filets and put them facing each other with their insides joined together and the skin side out into the Pyrex bowl, covered them with Saran and weighted the two filets with a brick.
I then put it into the fridge to cure.  I put the ones into a pot with water to turn into a stock.

For lunch I made a Vietnamese Noodle soup with a pho flavoring cube, a generous T. of miso, ¼ medium onion, fifteen snow peas de-threaded and cut in half, two mushrooms, bean thread, rice stick, and wheat noodles, fish sauce, shrimp, some salmon, sesame oil,  and Chinese cooking wine. I picked basil from the garden, poured hoisin sauce and lime juice into the soup bowl and put in mung bean sprouts I had bought at Talin yesterday.

Suzette came home early and began cooking when I left at 3:30 to ride to Rio Bravo and back.  Suzette prepped the sweet potatoes for thanksgiving and made a really nice Cloud cake.  When I got home I had a shower and the ate three slices of toasted French bread spread with Nutella.

When we cleared out the freezer in the garage, we found a container of what turned out to be spaghetti sauce, so Suzette decided to make lasagna while I went to meditate.  We had a box of sheets of lasagna noodles, which she cooked and then layered mushrooms, tomato, slices of zucchini and cheese between layers of pasta.

When I returned home at 7:30 we dished up the lasagna and poured the rest of the Josh Cabernet Sauvignon that Keith gave me last Thursday and then opened a bottle of Aquino Chianti Reserva (Trader Joe’s $5.99).

After dinner I made a pouring custard (crème anglais) for Suzette’s cloud cake.

Pouring custard

6 egg yolks
¼ to ½ cup sugar
2 ½ cups milk

I scalded the and let it sit to cool

I beat the egg yolks with the sugar until the egg turned a lighter color and the liquid ran smoothly off a spoon.

I then combined the milk using a sieve to catch any chunks of butter fat with the egg mixture and put the entire mixture into a sauce pan and stirred it over low heat until it thickened.

I added vanilla, but there are an infinite number of variations.  For example for my chocolate dessert, I often put ¼ cup of roasted coffee beans into the milk to infuse it with a coffee flavor and then sieve the milk to remove them.

Bon Appetit

spooned the dry mixture on the outside and inside of the two matched filets and put them facing each other with their insides joined together and the skin side out into the Pyrex bowl, covered them with Saran and weighted the two filets with a brick.
I then put it into the fridge to cure.  I put the ones into a pot with water to turn into a stock.

For lunch I made a Vietnamese Noodle soup with a pho flavoring cube, a generous T. of miso, ¼ medium onion, fifteen snow peas de-threaded and cut in half, two mushrooms, bean thread, rice stick, and wheat noodles, fish sauce, shrimp, some salmon, sesame oil,  and Chinese cooking wine. I picked basil from the garden, poured hoisin sauce and lime juice into the soup bowl and put in mung bean sprouts I had bought at Talin yesterday.

Suzette came home early and began cooking when I left at 3:30 to ride to Rio Bravo and back.  Suzette prepped the sweet potatoes for thanksgiving and made a really nice Cloud cake.  When I got home I had a shower and the ate three slices of toasted French bread spread with Nutella.

When we cleared out the freezer in the garage, we found a container of what turned out to be spaghetti sauce, so Suzette decided to make lasagna while I went to meditate.  We had a box of sheets of lasagna noodles, which she cooked and then layered mushrooms, tomato, slices of zucchini and cheese between layers of pasta.

When I returned home at 7:30 we dished up the lasagna and poured the rest of the Josh Cabernet Sauvignon that Keith gave me last Thursday and then opened a bottle of Aquino Chianti Reserva (Trader Joe’s $5.99).

After dinner I made a pouring custard (crème anglais) for Suzette’s cloud cake.

Pouring custard

6 egg yolks
¼ to ½ cup sugar
2 ½ cups milk

I scalded the and let it sit to cool

I beat the egg yolks with the sugar until the egg turned a lighter color and the liquid ran smoothly off a spoon.

I then combined the milk using a sieve to catch any chunks of butter fat with the egg mixture and put the entire mixture into a sauce pan and stirred it over low heat until it thickened.

I added vanilla, but there are an infinite number of variations.  For example for my chocolate dessert, I often put ¼ cup of roasted coffee beans into the milk to infuse it with a coffee flavor and then sieve the milk to remove them.

Bon Appetit