I walked a mile with Suzette. Then I fried two eggs and a patty of pork sausage for breakfast. Then I showered, dressed and watched the sprint finish of the Tour stage in Nimes. The Australian, Caleb McEwen, won again by powering around the slip stream of six powerful sprinters in a perfectly timed acceleration.
Then I went to my dental appointment, after which I drove to Sprouts. I bought a green bell pepper, a lb. of Brussels sprouts, apiece of Daikon, a lb. of chocolate covered peanuts, a bag of red cherries, 2 lb. of sea scallops, and a gallon of milk.
I went home, put everything away, and ate the PPI Chirashi left from yesterday’s lunch at Azuma with cups of green tea.
Then I worked until 5:30 on my new case and then worked on my 2018 taxes.
At 6:30 Suzette wanted to start cooking. We discussed the menu and decided to make poached salmon in a cream sauce with steamed green beans. A little later we decided to boil casarecce macaroni to go with the meal. We decided to flavor the cream sauce with tarragon, thyme, and fresh garlic from this year’s recent harvest.
I went to the garden and picked a handful of tarragon and a few sprigs of thyme. I then de-leaved the herbs and chopped them finely and put them into the poaching medium Suzette had made for the salmon consisting of butter, white wine, and water, plus garlic. It smelled wonderful as the herbs and garlic cooked into the liquid.
Suzette then started a pot of water boiling and added a handful of cassarecce macaroni we bought in a six one lb. bag assortment of Italian shaped macaronis at Costco.
When Willy arrived around 7:30 Suzette started the green beans she had snapped steaming in the steamer and put the salmon into the poaching medium and covered the skillet with the wok cover so the fish would steam and poach.
When the fish was cooked we transferred the three filets to a pasta bowl and placed them in a warm oven and poured the approximately two cups of liquid into a 2 cup Pyrex measuring cup.
Suzette then sautéed two T. of butter with two T. of flour in the emptied skillet for about five minutes until they combined into a light brown roux. Then I slowly added about 1 ½ cups of the poaching medium to the roux as Suzette constantly stirred the mixture to integrate the poaching liquid and avoid lumps. As the sauce thickened I would add liquid and then Suzette would stir vigorously to integrate the liquid and then more slowly as the sauce smoothed out until the sauce thickened and we
would repeat that step of adding liquid and stirring in liquid until the sauce relaxed and no longer thickened rapidly. We then added two T. of heavy cream to the sauce to give it a creamy flavor.
Suzette then re-heated a bag of PPI steamed asparagus in the microwave.
When everything was ready and the pasta drained, Suzette plated the pasta bowls with a pile of pasta, a Poached filet of salmon, sauce, and then sprinkled the green beans and asparagus over the top of the salmon filet.
I poured glasses of the Gruner Vitliner White I bought at Trader Joe’s for $6.99. It is one of Suzette’s favorite whites and it light fruity and acid balanced complexity accented the licorice tangy flavor of the sauce on the fish and pasta and helped cut through the cream sauce and rich oily fish flavor.
Here s a picture.
After dinner Suzette heated the slice of peach cake Mickie brought to the Friday evening cocktail party and added a couple of scoops of vanilla ice cream to make Willy a dessert. I made a cup of green tea and ate the chocolate topping and Boston cream filling from a donut I got at Donut Mart yesterday.
When we finished dessert it was almost 10:00 and we said goodnight to Willy and went to bed after a wonderful day of food.
Bon Appetit
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