October 29, 2017 Lunch – PPI Bobby Flay Chicken,Mango Salsa and Coleslaw.   Dinner – Poached salmon with mashed potatoes, Steamed Asparagus and a Dill and Mustard Cream Sauce

I ate yogurt, granola, milk, and tropical fruit while watching the news.

Then we worked in the garden for an hour.

A little after noon we heated several pieces of the PPI Bobby Flay chicken and ate them with PPI Mango Salsa and Coleslaw in the garden in the warm sunlight.

We then rode the tandem to Campbell Rd.  and back, showered, and visited a house in the north valley that a friend of Suzette’s was trying to convert into an assisted living center.

We peeled quinces in the morning and when we came home until dinner.

When Willy came around 6:45 we started cooking.  I cut three filets from the larger filet.  Then Willy peeled several russet potatoes and then we boiled them and Suzette mashed the potatoes while I snapped the ends off 18 stalks of asparagus and put them into the steamer.

Cream Sauce

We decided to show Willy how to make a cream sauce with fish stock.

I chopped about 1/3 cup of fresh dill and two small cloves of garlic.

Then, Suzette made a poaching medium with white wine, butter, water, and the garlic and dill in a deep sided skillet.  She then poached the salmon filets with the skillet covered with the wok cover.

In a separate enamel coated sauce pan I melted two T. of butter and  added two T. of flour and a Tsp. of German mustard and cooked them together for three minutes to make a roux.

Then Suzette added the strained poaching liquid and stirred up it in.  The sauce was too thick, so we added milk to thin the sauce to the proper creaminess.  She then steamed the asparagus.





I had gone to the cellar and fetched a bottle of 2014 Gruet Chenin Blanc and chilled it.  When Suzette assembled the plates, I opened and poured glasses of wine.  Chenin Blanc is Suzette’s favorite grape.  She finished the bottle during dinner and asked, “Are there more bottles?”

Willy really liked the dish.  The cream sauce with its slightly garlic and mustard and dill flavor was delicious with all three ingredients.

I mentioned that the first time I ate salmon with a mustard cream sauce was in Sweden in 1970 when my then boss at Karlsgren’s Revisionbyra in Gothenburg, Sweden took me to lunch at a fine seafood restaurant.  It was lovely then with boiled and buttered new potatoes, just as it was tonight with mashed potatoes.

After dinner a Suzette made several pots full of poached quince and canned them in Mason jars.  Here is that recipe.

Stewed Quince Dessert

 

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Prep time

15 mins

Cook time

20 mins

Total time

35 mins

 

This quince dessert is a great sweet recipe for Autumn, made with semi-sweet quinces, raisins an lots of delicious flavors!

Author: Ruxandra

Recipe type: Dessert

Serves: 6+

Ingredients

• 3 quinces
• 3 tbsp grapeseed oil
• 1 tbsp rice flour, mixed with 50 ml of water
• 50g sucanat or brown sugar
• ½ tbsp cinnamon
• 1 tsp ground cloves
• 3 tbsp raisins
• ½ tsp vanilla extract
• 1 tsp rum extract
• pinch of sea salt

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Instructions

1. Put 100ml of water in a small bowl. Pour sucanat/sugar and stir until dissolved.
2. Chop quinces in bite-size pieces; remove the inner, hard core.
3. Add oil in another pan. Pour the sucanat sauce. Add chopped quinces.
4. Boil for 10 minutes over medium heat. Add more water if needed.
5. Add a pinch of sea salt, dissolved flour, cinnamon, ground cloves, raisins, vanilla and rum extracts.
6. Boil for another 5 minutes. Don't forget to stir continuously to avoid burning the sauce.
7. Serve either hot or cold.

For dessert I ate some of the poached fruit with a scoop of yogurt while we watched the exciting game 5 of the World Series.  If Houston wins the Series, this game will be remembered as the turning point and a tribute to their determination and batting.

Bon Appetit