September 4, 2023 Breakfast - BLT Snack - Ham and Cheese z sandwich and sliced fig with goat cheese. Dinner - Sautéed Fish with Rice, steamed broccoli, and sautéed Onions and mushrooms
We did not do much today except see the most beautiful scenery of the trip and cook the best breakfast and dinner of the trip.
The huge day of travel and walking yesterday took a toll on our bodies and we did not want to do much today, but luckily we had accumulated some of the best ingredients we have found on the trip and decided to cook them today.
We started at breakfast with bacon I cut off the slab with the rind, which is the best I have ever tasted, an heirloom tomato we bought at the Padron market yesterday, beautiful leaf lettuce, and slices of the rich dark bread we found at the Cambados market on Wednesday.
All in all those four ingredients with a squirt of mayonnaise on the bread made the best BLT I have ever tasted. And we have another tomato, bacon, lettuce and bread to make another tomorrow.
We got a slow start and it was after noon when we drove to the fish market, which was closed on Mondays, and then walked to the information center to check on boat trips to one of the several islands that lie near the land in the area, named Cues and Ons. We were a little late for the morning sailings, but decided to drive to the ferry terminal in Portonovo and perhaps eat lunch and then take a cruise. We got to Portonovo around 2 o’clock, and made it to the Preixiera mirador overlooking the large Pontevedra Bay. This was the most beautiful place I have seen on the trip. There is also a public Sandy swimming beach in an inlet just below the mirador where we saw several people swimming.
After snapping several photos and enjoying this beautiful wide bay we drove around town and then back to Cambados.
When we neared the center of Cambados we came upon a Mercadoro supermarket that was new, large, and clean, so we stopped.
We soon found eggs, chocolate molten cakes, yogurt, a half melon, and a fish for dinner.
I did not catch the name of the fish but it had reddish coloring and was a rotund fish with flesh like a red snapper. The attendant scaled and cut the fish into steaks for us.
We then drove home at 3:30. I was hungry so I made a sandwich with a buttered slice of brown bread, serrano ham slices and slices of the lovely goat cheese. I poured out the last of the Cuatro Pasos rose of Mencia grapes from Martin Codax with its gorgeous bright pink color and made Suzette a vermouth with a slice of orange and a cube of ice.
Then Suzette went to the kitchen and sliced a fig and lay slices of the goat cheese on the slices and we had a lovely light snack.
We then rested. I napped from 4:00 until 5:30 and zsuzette read.
At 6;30 Suzette she was ready to cook dinner. We checked the rice and decided to make fresh rice with the PPI lobster stock Suzette made last week. I skinned and filleted the pieces and peeled the small onions and sliced two portobello mushrooms.
Suzette made a fresh batch of rice and deflowered and steamed broccoli.
She then sautéed the onions and mushrooms.
Suzette opened the bottle of chilled Pazo Gran Bazan Ambar Albariño we bought at the winery.
Then she sautéed the fish in butter, olive oil, garlic, and white wine.
Finally, Suzette tossed the rice, fish, sautéed mushrooms and onions together and served it as one dish.
She added flowerets of steamed broccoli.
This was the best meal we have prepared on the trip, perhaps because the Pazo Gran Bazan Amber was the best wine we have drunk on the trip, although I have a new theory.
The best meals are created from the exceptionally good ingredients available locally, cooked in our style cooking.
For example, the lack of salt allowed the fish and mushrooms to dominate the flavors of the dish.
After dinner we read and I blogged.
Suzette went to sleep at 10:30 and I went to bed at 12:00.
Tomorrow we will try to get an earlier start to go to O Coruna, which is over an hour’s drive up the coast.
Bon Appetit
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