October 10, 2023 Brunch - Crab, Eggs and Spinach Dinner - Pork Tenderloin with Apples and onions and Catalan Spinach served over Spaghetti a la Jose Andres

 October 10, 2023 Brunch - Crab, Eggs and Spinach  Dinner - Pork Tenderloin with Apples and onions and Catalan Spinach served over Spaghetti a la Jose Andres

My gut returned to normal today thanks to two wonderful meals.

The first was a lovely brunch of Crab, Eggs and Spinach with a glass of water that Suzette prepared and a cup of chai afterwards.

At 12:00 Karim arrived and we drafted a lease.

Then at 1:30 I made a salad for Karim and toasted three slices of baguette for him and a slice of Bosque Bakery Nine Grain bread for me.

At 3:00, after a Karim left, Suzette made four small open faced sandwiches on round of baguette with Mayo, a slice of roasted pork tenderloin and a slice of Iberico cheese. I ate three and Suzette ate one sandwich.

Then at 3:30 we walked about 1/2 mile around the block.

When we returned we called Willy and invited him to eat dinner because we were cooking one of his and our favorite meals; two tapas from Jose Andres’ Tapas cookbook, Roasted pork with apples and onions and Spinach Catalan.

At 4:00 we flipped the Gravad lax. We will cure it for 24 more hours.

I ate a bowl of peanuts at 5:00.

Dinner

At 5:30 we started dinner prep. I sliced 1 1/2 apples and 2/3 of a medium onion into thin slices and put them into the French flambé skillet we use for this pork dish.

I diced the other 1/2 apple into small cubes.

Suzette then fetched five or six sprigs of oregano from the garden. She then sautéed the apples and onion slices in 2 T. of olive oil and 1 T. of butter for approximately fifteen minutes and added and braised one pork tenderloin cut into thick medallions for a couple of minutes with the apples and onion slices.

Then Suzette covered the pork medallions with the apple and onion mixture and oregano sprigs baked the pan in the oven for twenty minutes.

She then deglazed the pan with 1/3 cup of chicken stock and several T.s of Calvados.

I de-stemmed a colander full of baby spinach leaves and then Suzette sautéed raisins, piñon nuts, the diced apples, a handful of cooked spaghetti, and the spinach in good Spanish olive oil.

I opened the bottle of Berne Cotes du Provence Rose that Jim and Diane gave us and poured three glasses. 

Suzette then plated dinner.

We cook these dishes often but I can not recall when the sweetness of the caramelized onions was so intense.

I enjoyed every bite.  Then at 7:00 Drew visited with his 14 mo. old boy, Bodie.  I was wonderful seeing Drew and his lovely child.

After Drew left at 7:30 I watched the last half of finding your Roots. 

Willy left at 8:00 and we watched Lawrence and the news and then some of the Chicago Blackhawks v. Pittsburgh Penguins hockey game.

Suzette went to bed at 8:30 and I joined her at 9:00 to blog.

She was awakened by business around 9:40.

Alas we are back in the thick of it.

Bon Appetit