A rather lovely but hectic day. We started the day with mimosas made with a Gruet Brut champagne, a slice of duck and pork pate’, a wedge of Iberico cheese, and toasted slices of French baguette.
I juiced six or seven oranges, which made about 1 ½ cups of juice. I then opened the slice of truffled duck and pork pate’ I bought at Lowe’s yesterday and the wedge of a Iberico cheese Willy bought for us when he last went to Trader Joe’s. I also thinly sliced and toasted about 18 rounds of French Baguette and put the butter dish on the table.
We filled champagne flutes with orange juice and champagne and had a French picnic to celebrate Easter and our liberation so far from the pandemic.
Suzette became hungry and made a salad, but I was full from our fabulous champagne brunch.
I like Iberico because it combines cow, sheep, and goat milks and is semi-hard and easy to slice.
We had invited a Willy for dinner at 7:00. During the afternoon Suzette went to the garden and picked a basket of sorrel and made sorrel pesto with olive oil, piñon nuts, Pecorino-Romano cheese, and salt and pepper.
She also thawed three salmon fillets and prepped a handful of the kingsized asparagus she brought home from the Center and tossed them in olive oil, salt and pepper in a gallon freezer bag to prepare them for grilling. We began cooking at 6:30. Suzette lay the thawed and dried salmon fillets on slices of lemon on our steaming oven tray and garnished the fillets with fresh tarragon.
She then grilled the huge asparagus on the propane grill outside until they were cooked to al dente.
Suzette filled a 3 quart sauce pan with water and boiled ½ lb. of dried Penne pasta and when it was done tossed it with a liberal amount of sorrel pesto. I diced the last three slices of fresh mozzarella and tossed the cheese into the pasta.
When the salmon was ready, Suzette plated pasta bowls with a pile of Penne with a salmon fillet on top and on top of the salmon she lay two or three of the large grilled asparagus.
Suzette also fetched the chilled bottle 2018 Chateau Freynelle. A very pleasant blend of Sauvignon Blanc, muscadelle and Semillon grapes. This was one of the wines Suzette served at the restaurant that she brought home when she closed the restaurant.
It is wonderful to enjoy a lovely dinner as a small reprieve from quarantine with Willy.
Willy left at 7:00 and we watched two PBS Mystery episodes and I drank two cups of chai. Suzette drank a cordial glass of limoncello and went to bed when the shows ended at 10:00. I stayed up to blog.
Bon Appetit
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