September 27, 2022 Lunch - Vichyssoise and toasted cheese and salami sandwiches. Dinner - Bratwurst. mashed Potatoes, and Sauerkraut

September 27, 2022 Lunch - Vichyssoise and toasted cheese and salami sandwiches. Dinner - Bratwurst. mashed Potatoes, and Sauerkraut 

Today was another two meal day.  I worked until noon when Peter came and we ate bowls of Vichyssoise with slices of French baguette toasted and buttered and spread with brie and garnished with salami and prosciutto.

I opened a bottle of Cherry Blossom California Pinot Noir (Trader Joe’s $4.99), which Peter did not like but drank grudgingly.

We ate outside under the gazebo and I loved the view of our garden that was full of zinnias in bloom. Peter picked several chives to garnish the soup that we both liked.

After lunch Peter left and at 2:00 I lay down for two hours and then when Suzette came home around 4:00 I made chocolate chocolate chip cookies for the Book Club meeting on Thursday.

Suzette worked until 6:30 and then we cooked dinner.

We texted Willy and he came over for dinner, which was very German.

Brats sautéed in beer with sauerkraut, mashed potatoes, and steamed green beans.

We drank Negra Modelo beer with dinner.

Suzette has a special way of cooking brats.  She boils them in beer and sauerkraut and sautés to brown them and the sauerkraut when the beer evaporates.  I peeled and cubed four Yukon Gold potatoes.  She then  boiled the potatoes and then mixed them with milk and butter in the Kitchen-aid until they were creamy.

It was a lovely meal but the best was yet to come.  Suzette heated slices of the fabulous quince, fig, and raisin torte and put a scoop of vanilla ice cream on it and I poured cordial glasses of Herman Weimar late Harvest Riesling that had to be 20% sugar by volume.  It was intensely sweet with more than a bit of botrytis fungus acidic flavor.

The meal and dessert were amazingly good.

This dinner of sautéed brats, mashed potatoes, and sauerkraut is my favorite German style meal that Suzette prepares.

The dessert combination of late Harvest Riesling and fresh quince and fruit tart was off the charts and exceeded any dessert available in any restaurant in Albuquerque.

Bon Appetit