October 15, 2022 Brunch - Sausage, cheese, and Egg sandwich a la Suzette. Snack- Open faced sandwiches Dinner - Chicken Curry with Rice and Raita

 October 15, 2022 Brunch - Sausage, cheese, and Egg sandwich a la Suzette. Snack- Open faced sandwiches  Dinner - Chicken Curry with Rice and Raita

We typically go to dinner after the symphony with the Blaugrunds, so several days ago we tried to find a restaurant for dinner after the symphony and we were shocked when we checked the menu at the restaurant we were interested in, Farm to Table, and found that a delicata squash entree cost $42.00.

Suzette had purchased a lovely delicata squash at the Los Lunas Farmers’ Market for a dollar or two.

One of our favorite fall dishes is Madras style chicken curry made with pumpkin, so we decided to cook dinner.  

I bought ten chicken thighs for $10.00 and a 32 oz. container of Kroger yogurt at Smiths.

Suzette brought home a pumpkin grown in the Center garden and Thursday evening, we roasted it in the oven.

Friday night Suzette boiled the chicken thighs and retained the broth for the curry and cubed enough pumpkin to fill a medium bowl that approximated the size of the bowl full of chicken.

Saturday morning I cubed the chicken, three peeled apples and three medium onions.  I also minced five garlic cloves. 

I then sautéed the onion and garlic in 3 T. of butter and 1/4 cup of canola oil.  When the onion softened, I added the bowl of roasted squash and continued to sauté. After another ten or fifteen minutes I added the apples and 1/4 cup of curry powder.

After another ten minutes Suzette added the chicken, 3/4 cup of raisins, the broth and, two cups of water to cover the ingredients.

We then cooked the curry for several hours and I added 2 T. of minced ginger root.

I also made 2 cups of rice flavored with seven cloves, a tsp. of Knorr chicken stock, and 1/2 stick of cinnamon.

Around 10:00 Suzette made us egg sandwiches on toasted slices of whole wheat bread dinner rolls with a sautéed sausage patty, a few slices of Iberico cheese, and a leaf of lettuce.  

I then made a chocolate pudding by scalding 3 cups of milk and 1/2 cup of cream and adding that to a whisked mixture of five eggs, 1 handful of chocolate powder, 1/2 cup of coffee, 2 tsp. of vanilla and 1/2 cup of raisins, and cooking the mixture for an hour at 325 degrees in a large buttered and sugared soufflé dish in a Bain marie in the large casserole.

At 3:00 I became hungry and made four open faced sandwiches on French baguette, one each of pickled herring, salami, ham, and prosciutto.

I then lay down for a nap and to watch TCU play Oklahoma State.  I missed the end of the game in the second overtime but found out later that TCU won.  I suspect Dee is smiling in heaven.

We left for the symphony at 5:20.

The program was Tchaikovsky’s piano concerto No. 1 played by Olga Kern  that was wonderful and his fourth symphony that dragged a bit.

I invited Jonathan and Malia Sutin, who sit beside the Blaugrunds to join us for dinner. 

They were waiting in front of our house when we returned home.  

Suzette brought in the pot of curry and started heating it after we served drinks.

I then made raita with Malta’s help to watch the pot in which I toasted the cumin and mustard seeds.  We added the seeds to the bowl in which I mixed cubes of cucumber, 1/2 tsp. of salt, and 1 1/2 cups of low fat yogurt.

Cliff chopped 1/2 cup of roasted peanuts.

We opened the bottle of New Zealand Sauvignon Blanc that the Blaugrunds brought and a bottle French Palintir Sauvignon Blanc ($5.99 at Trader Joe’s).

Suzette and Nancy served pasta bowls filled with heated rice and chicken curry and she filled and put out ramekins filled with the chopped roasted peanuts, shredded coconut, mango chutney, and Swad Mixed pickle plus glasses of water.

We ate and after dinner I served cordial glasses half filled with Herman Wiemer late harvest wine.

Then Suzette served parfait bowls of chocolate pudding and a Madeline.

We ended dinner around 11:30.

Bon Appetit