March 22, 2023 Breakfast - New Recipe, Eggs with Smoked Trout, Shallot, Spinach, and Truffles. Lunch - PPI Miso Noodle Soup Dinner - Lamb, red onion, Spinach, and tomato served on Lemon flavored Pasta with goat cheese Béchamel Sauce
Today’s meals were exceptional even by our culinary standards and reflect the fact that we recently purchased fresh ingredients on Monday and the fact that Wednesdays Suzette works from her home office and has more time to create in the kitchen.
Brunch exceeded every other meal Suzette has prepared in a long time and it made me think I was in a Michelin starred restaurant in France.
Suzette combined fresh moist smoked trout from last night’s dinner with sautéed minced shallot, fresh baby spinach leaves, thinly sliced black truffle and scrambled eggs to create an unforgettable dish.
I drank a glass of German Reichart dry Riesling with my breakfast and Suzette drank a glass of Clamato juice flavored with lime juice.
The dish was so good that we promised ourselves to purchase a duck liver so we could make our other favorite egg appetizer of egg, heavy cream and foie gras that we first ate at a bistro in Montmartre.
At 1:00 I reconstituted the PPI Miso Noodle Soup from yesterday by adding a piece of smoked trout, fresh spinach, and two large heads off shrimp to give it a more seafood orientation. The new ingredients combined with the onion, cured ham, tofu, rice noodles, and seaweed was wonderful.
Then when I thought things could not get better, Suzette surprised me when she said, “I have an idea for a new recipe for dinner.”
I replied, “If it contains lamb, let’s invite Willy.”
It did and we invited Willy to dinner at 7:00.
We started cooking at 6:00.
I cubed the meat of four lamb chops, minced 1/2 red onion and three cloves of garlic, and diced 1 tomato. We both destemmed a bowl full of spinach leaves.
Suzette then boiled 1 inch wide pasta in lemon flavored water and made a béchamel sauce to which she added fresh goat cheese, while she sautéed the onion and garlic and added the diced tomato and then the cubed lamb and seasoned the dish with salt, pepper, and Za Atar.
When everything was ready Suzette twirled the pasta into stacks on each plate and then poured the white sauce over it and then spooned the sautéed ingredients over the pile of pasta and sauce.
What a fabulous presentation and it tasted fabulous.
We opened a bottle of Kirkland 2018 Rioja Reserva and I felt like we were eating a dinner of spring lamb in Spain.
Willy and I were still hungry after dinner, so he toasted rounds of baguette that we buttered and garnished with one of several cheeses, Stilton blue, goat cheese, brie, or Mimolette.
The brie was perfectly aged with a best if eaten date of April 2, 2023.
Later after Willy left, Suzette and I shared a cognac with squares of bittersweet chocolate before going to bed at 9:00.
Bon Appetit
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