January 15, 2021 Brunch – Fried Rice Egg Foo Young. Dinner Sautéed Filet Mignon with Mushrooms, Creamer Potatoes with Butternut Squash and Roasted Asparagus
When you know how to cook delicious meals can be easy to create.quickly.
Today was a good example. For brunch I made a dish I have made many times. Stir frying PPI stir fried pork and Vegetables plus additional Pork sausage, Napa cabbage, shallot and rice and adding 2whisked eggs with Chinese Cooking wine, sesame and soy sauce. It formed a shallow omelet that I flipped in three or four sections to cook both sides evenly. The result was delicious. Here is a pictiure.
We picked up PPE for the Center at 1:00 and then went to Stephen’s and then Zaplin-Lambert Gallery. had a beautiful Thomas Moran watercolor of Acoma for $625,000 and a nice BFO Nordfeldt pInting of Pecos for$36,000. The most interesting painting was an oil painting of plasters by Marjorie Eaton almost identical toSuzette’s watercolor for $30,000.
We then drove home and rested for a while.
At 6:00 we began cooking dinner. We had thawed a filet Mignon when we left forSanta Fe p. Suzette Roasted a 6 x 9 Pyrex baking dish filled with cubed creamer potatoes and butternut squash an she snapped about 10 stalks of asparagus and roasted them in the oven with the other vegetables doused with olive oil, salt, and pepper.
I sliced a Shallot ,two cloves of garlic, and 6 portobello mushrooms and added them to the large cast iron skillet in which Suzette was sautéing the filet. We added 2 more T. of butter and after a few minutes Suzette added 2 T. of Marsala and a few frozen thyme leaves.
I then opened a bottle of 2012 Cornelia Zinfandel from Paso Robles.
This was a great bottle of wine and a great meal that was easy to prepare. We are good cooks who know how in a simple way that enhances the flavor.
After diner we ate chocolates truffles with the last glass of the Zinfandel.
Another da6 of great food.
Bon Appetit
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