May 21, 2021 Lunch - Chicken Salad. Dinner - Frenchish
This was a day of healthy food.
I ate granola, milk, yogurt, blueberries and 1/4 mango cubed for breakfast.
I went a doctor appointment and when I returned at 12:00 I made a lovely big salad with romaine lettuce, a Roma tomato cubed, a large radish sliced, PPI green bean and egg salad, a few anchovies, a handful of chicken diced, a small handful of dill cheddar cheese and four small green onions sliced thinly. I toasted a slice of multigrain bread and buttered it and lay slices of Jarlsberg cheese on it. I dressed the salad with Caesar dressing. It was a healthy meal.
We had reservations at Frenchish for dinner at 7:30. We met Nancy and Cliff Blaugrund for dinner. I was thrilled there were four of us and we each ordered different dishes, so I could try lots of dishes.
Nancyordered the 12 oz. ribeye steak with French fries. Her steak was really delicious; so tender it melted in your mouth. Suzette ordered the nightly special, soft shell crabs with a celery root slaw. The crabs were delicious but very small and Suzette shared bites of Nancy’s steak and I offered a few bites of my dish, which was a roasted leg quarter of duck served on a bed of blanched vegetables, including whole small carrots, English peas, slices of purple potato, slices of radish, baby beets, artichoke hearts, and green olives. Sort of a Provençal style dish.
Cliff ordered a dish called Sort of Chicken Cordon Bleu, ham and cheese breaded with chicken breasts and fried, an elegant fried chicken, ham, and cheese mash up.
Nancy’s steak frites
I ordered a 1/2 bottle of 2013 Chinon Cabernet Franc from the Loire for Nancy’s steak and my duck and Suzette ordered a 1/2 bottle of Trimbach dry Riesling from Alsace for her soft shell crab and Cliff’s chicken cordon bleu.
Here is some information on Chinon. Chinon is the appellation covering wines produced around the historic town of Chinon, in the central Loire Valley. This area has been producing wine for many centuries, and although wines of all three colors are made there, the focus is now very clearly on red wines. The typical, quintessential Chinon wine is tannic, leafy, berry-scented and made from the Cabernet Franc grape variety. Small quantities of crisp white Chenin Blanc wines are also made, but white and rosé wines account for just five percent of total production in the appellation, which reaches around 11,000,000 liters per year (2.9 million US gallons).
After dinner Cliff ordered a blueberry cake that had the consistency of shortbread.
We enjoyed seeing each other and enjoyed the lively conversation as we continued to find out about the other’s families and personal histories until almost 10:00.
I loved my duck on its bed of blanched vegetables. The small amount of broth at the bottom of the bowl was aromatic and tasted wonderfully of all the vegetables. The vegetables were cooked but crisp, just the way one would like for vegetables to always be cooked.
The Chinon was light, but with a slight licorice after taste. As Nancy said, “It went well with the food.”
The Trimbach was crisp, fruity and full of lemony overtones that Cliff liked.
After dinner we went home, Suzette went to sleep and I stayed up to watch Rachel Maddow and then write this blog.
Bon Appetit
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