May 3, 2020 Brunch – Bacon, Chard, and cheese quiche with New Recipe - Chard, Apple, red onion, and fennel salad. Dinner – New Recipe - Roasted Pork Tenderloin with Sautéed Apple, pasta, fennel, and red onion and steamed green beans

May 3, 2020 Brunch – Bacon, Chard, and cheese quiche with New Recipe - Chard, Apple, red onion, and fennel salad.  Dinner – New Recipe - Roasted Pork Tenderloin with Sautéed Apple, pasta, fennel, and red onion and steamed green beans

We went to the garden and picked some Chard this morning.  Also, Suzette brought home some lovely young fennel bulbs from her garden in Los Lunas.  She started looking for recipes utilizing fennel today and found several.

For brunch she decided to make a Chard, bacon, and cheese quiche and a salad with Chard, Orange, fennel, Apple, red onion dressed with a citrus dressing. Suzette wanted a very specific cut on the Chard and Apple.

Here is the recipe for the Apple and Fennel salad.

The Benton Lane Rose

Brunch 

 

                                                                     The quiche

I am not sure of the name of the cut, but I guess it could be called roll cut.  I de-stemmed each leave, rolled each side of the leaf from base to tip and then cut the rolled leaf in thin slices.  This produced a  number of long thin slices for each ½ leave.

Sliced the apple in long threads.  I first cored and peeled the apple.  Then I lay each half with the inside flat on the board and made a series of thin slices across the outer side of the apple from top to bottom.  I then separated the apple half in half and lay the longest portion down on the board and
made a series of thin slices from top to bottom.  This produced thin matchstick slices.

We ate outside while watching the doves and fish in the pond. I drank the last of the bottle of 2016 Benton Lane Rose’ and Suzette made a Bloody Mary.




I put a bottle of rose in the fridge to chill and then rested after lunch and finished reading Butcher’s Crossing until about 3:00.

We then watched the episode of the Crown in which Elizabeth is coronated.

At 5:30 I showered and dressed and at 6:00 we started prepping dinner.

I chopped red onion slices, and two apples while Suzette sliced fennel.  Suzette had cleared the pathway of sage, so I de-stemmed and minced about 1/3 cup of sage.

Suzette took over and sautéed the fennel, apple, and onion and deglazed it with apple cider vinegar as the recipe required, but the result was so bitter that she added some brown sugar.  Suzette also added the PPI Casarecce Pasta, which benefited the recipe.

Here is the recipe.

Suzette then seared the pork tender in butter and then roasted it in the oven for 10 to 12 minutes until reached an internal temperature of 140 degrees.

 Also snapped about 1 lb. of green beans and Suzette steamed them.

Willy arrived at 6:30 to join us for dinner.  We sat outside in the cool evening air. After dinner I served chocolate chip cookies and at 7:30 we walked 1/3 mile around the block. Willy said goodnight at 7:50 and we watched World on Fire and the Baptiste and then went to bed.

Again Suzette fell asleep quickly and I stayed up to blog and read.

Bon Appetit