For breakfast we decided to make one of our favorite omelets. We had PPI shrimp from last night’s meal. I cleaned 3 oz. of white beech mushrooms and sliced about 1 oz. of Jarlsberg cheese. Suzette sautéed the mushrooms and shrimp and then added three whisked eggs. When the egg set she lay the slices of cheese on one side of the egg and folded the exposed egg side over onto the side covered with cheese slices. It was a good prep for Mexico next week.
I made Vietnamese Miso noodle soup at around 2:30 with 1 finely minced shallot, 9 oz. of medium tofu, 1 Pho seasoning cube (Talin $.59 for four cubes in the lime green box), 1 T. of red Miso, rice stick noodles, wheat noodles and mung bean thread noodles (Talin), 1 T. of wakame seaweed threads, ( a small handful), three sliced white mushrooms, and about four or five diced leaves of Savoy cabbage plus 1 T. Each of soy sauce and a Chinese cooking wine and 1 tsp. of sesame oil. I love this combination of flavors because it creates a flavorful broth without much cooking. It takes 15 to 20 minutes for the noodles to soften and that is usually long enough for the other ingredients to cook. The soup thickens and tastes better the longer you cook it, so I usually take a small bowl after 20 minutes and let the soup continue to cook at low temperature until I am ready for the second bowl. I usually add some water after the first bowl to create more soup and because the noodles will continue to absorb liquid and the soup will thicken.
We were not very hungry for dinner, so Suzette improvised. She sautéed about 1 1/2 cups of PPI penne pasta and added about 1/3 cup of sorrel pesto and I sliced ¼ cup of Pecorino Romano cheese slices to garnish the pasta.
A day of light but delicious food.
Bon Appetit
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