June 15, 2017 Lunch – East Ocean. Dinner – New Recipe PPI Sautéed Octopus and Vegetables In Mornay Sauce

June 15, 2017  Lunch – East Ocean. Dinner – New Recipe  PPI Sautéed Octopus and Vegetables In Mornay Sauce

I met Robert Pidcock for lunch at East Ocean.  Robert is a vegetarian, so ordering was easy.  We ordered Mixed Vegetables with Fried Tofu ($7.95) with rice.

We went to Costco at 2:30 and nibbled our way around the store, as we bought Brie cheese, goat cheese, blueberries, strawberries, lamb chops, and Greek yogurt.

We had decided to re-work the PPI Octopus and vegetables into a new dish for dinner.  While I met with a client and settled a case, Suzette created a new dish; Sautéed Octopus and Vegetables in Mornay Sauce Au gratin.

She made a Béchamel and added grated Comte cheesehead added the octopus and vegetables.  Then she made bread crumbs.  I fetched a Le Creuset baking dish from the basement and we put the octopus and cream sauce in the enameled dish and then spread the buttered bread crumbs on the top.  Then Suzette broiled the dish in the oven until the bread crumbs browned.

I was dicing French bread to make another batch of croutons, so Suzette went to the garage fridge and fetched a bottle of 2015 Ferme Julien Rose’.  I love Ferme Julien.  It is a delicious Rose and costs only $5.99 at Trader Joe’s.  God bless the Perrin Family and Trader Joe’s for making a really good rose’ affordable in the U.S.

I heated penne pasta and served my octopus mornay over pasta.  Suzette is being really good and ate her dinner without pasta.

           Garnishing the top of the baking dish with bread crumbs

I was hungry tonight and ate some fruit salad and yogurt later.

Bon Appetit