This was a very productive day with two new recipes. I edited more than ½ of the brief and cooked a weird lunch. I ate tropical fruit salad, yogurt, and granola for breakfast. At 12:30 I stir fried the PPI BBQ Pork Suzette made to stuff dumplings yesterday with PPI rice, and a handful of green beans and two sliced green onions and three mushrooms sliced to use up lots of PPIs.
The market went through several up and down gyrations today but ended up 154 points on the Dow and my portfolio rose a very respectable 1% helped by an upgrade of Apple and Square. The market has been in a holding pattern for the last week. I did not know if it was poised to go up or down, so it is refreshing to see it move up.
I started work at 7:00 and quit work at 3:45 when I could no longer concentrate and lay down and read and napped until Suzette arrived at 5:30 with a bag of sweet potatoes from her garden in Los Lunas.
I wanted to bake the six chicken thighs but we decided to bake four and boil the other two in a mirepoix. I went to the garden and picked tarragon and garlic and celery for the boiled chicken.
When I returned Suzette had started a boiling pot filled with water , the chicken thighs, celery, onion, and celery. I went to the garage and fetched a carrot and a bottle of Adelina Verdejo from Spain. I peeled the carrot and diced it and added it to the pot of chicken to complete the mirepoix.
I then sliced a small head of garlic into slices and stuffed garlic slices, a slice of lemon and sprigs of tarragon under the skin of each of the four chicken thighs Suzette has placed in a Pyrex baking dish. I then squeezed lemon juice over each thigh and placed the baking dish in the oven set at 375degrees in which Suzette was baking the sweet potatoes.
After 45 minutes Suzette removed the sweet potatoes from the oven.
We turned the heat down to 350 degrees and baked the chicken for a total time of 1 hour and 10
minutes until 7:00 p.m.
We poured out the last of the bottle of Chateau Touch cotes du Gascogne and added ice but it still had a bitter taste from being partially oxidized, so I fetched the bottle of creme de cassis and poured a few drops into each glass. This miraculously made the wine slightly sweet and drinkable.
New Recipe Sautéed caramelized Sweet Potatoes.
Although this is a new recipe for me Suzette tells me it is an old Pennsylvania Dutch recipe her mother often cooked. Suzette cut the sweet potatoes in half and sautéed them in butter in a skillet large enough to hold them. After she browned them on one side she flipped the sweet potatoes and sprinkled sugar on the tops and sautéed the other side and then flipped them again to caramelize the brown sugar.
At 7:00 we were ready to eat.
It was hot, so we ate inside as we watched the Antiques Roadshow, which we found a welcome relief from the terrible news these days.
We both agreed that the dinner was terrific and very French, a beautifully flavored lemon, tarragon, and garlic roasted chicken thigh, an exciting new candied sweet potato dish, and perfectly steamed asparagus. I cut the remaining ½ lemon in half and placed a wedge of lemon on each plate, so we could squeeze lemon juice on our chicken to further flavor it as was done at Restaurant Le Republique in Bourg en Brest, France when we ate there with Mother and Billy in 2000.
After dinner I sipped the last of a bottle of Calvados Berenroy XO.
Later each of us ate a small bowl of blueberry cobbler with a scoop of vanilla ice cream for a perfect ending to a terrific meal.
Bon Appetit
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