March 3, 2022 Lunch - Potstickers Dinner - Schwien Schnitzel with Egg Noodles and Steamed Asparagus

March 3, 2022  Lunch - Potstickers  Dinner - Schwien Schnitzel with Egg Noodles and Steamed Asparagus  

Today was another great day of food.

It started with granola with milk, yogurt and tropical fruit salad.

Then at noon I sautéed 13 Ling Ling potstickers and ate them with a dipping sauce combining soy, garlic and chili paste, sesame oil, and thinly sliced green onions.

After lunch I watched the market close and recorded another loss of about 1%, which was actually less than the drop in the NASDAQ.

I napped from 3:00 to 4:00 and then drove to the bank to make a deposit.

When I returned Suzette had arrived.  I meditated from 5:00 to 5:30 .

We had decided to make pork schnitzel and egg noodles with steamed asparagus, so while I meditated she started pounding the two pork steaks with our spiked tenderizer to soften and thin the steak into a thin fillet.  I cut the resulting two fillets into five pieces.

When I finished meditating a few minutes later I pounded the pork inlet even thinner. 

Suzette boiled a handful of egg noodles and toasted two slices of French baguette in the oven and then chopped them into large bread crumbs.

Suzette then filled each of three pie plates with whisked egg, flour, and the bread crumbs.

She then heated about 1/8 inch of canola oil in a large skillet.

Then she dipped the pork fillets into the flour and then the egg and finally the bread crumbs and then placed the battered filets into the heated canola oil in the skillet and cooked them on both sides until they turned a golden brown.

I went to the garage and fetched a bottle of 2018 Lamoreaux Riesling that was chilled, fetched the bottle of capers, cut a lemon into quarters, opened the wine and poured two glasses.

When the egg noodles were cooked, Suzette drained them and browned butter and tossed the noodles with the brown butter sauce.

Suzette then plated plates with a pile of noodles and then lay two filets on each pile of noodles and then lay about seven steamed asparagus beside the pile of schnitzel topped noodles and dusted each pile with minced parsley and a lemon quarter.

After Suzette served the plates I added a few capers to the filets.

We enjoyed this meal immensely.  We agreed it was the best meal we had eaten since last night’s swordfish poke kebabs on green rice.

But what distinguished this meal was the wine.  We bought this bottle at the winery in the Finger Lakes wine district in New York last April. It is a slightly drier Riesling than other rieslings, which we like very much. If I had to pick one Riesling, this might be the one. 

After dinner we opened the AK VSOP cognac and it tasted very good.

Bon Appetit