November 22, 2023 Lunch - Fabada. Dinner - crab Soufflé with Steamed asparagus

November 22, 2023 Lunch - Fabada. Dinner - crab Soufflé with Steamed asparagus 

This was a great day of food.

It started with two slices of bagel cut thinly toasted and smeared with cream cheese and garnished with Gravad lax, thin red onion slices, and capers with chai.

I then had an emergency case to prepare a request for a formal hearing for a client in a licensing matter that took the rest of the morning.

Suzette went to work but returned around 12:30 and heated the Asturian bean stew and re-heated several pieces of the Pork belly she roasted several days ago for lunch with a 1/2 glass of beer.

 I loved the dish. Finally these beans collapsed in my mouth like soft packets of bean mousse, just like in Spain and the pork belly was authentic to the dish also.

We went out after lunch. I to the post office to mail the request for a hearing that the law required be sent by certified mail and Suzette to dump several cartons of empty wine bottles at the recycling center.

When we returned home I sent the request for hearing to the state and my client by around 3:45.

I then watched the news until 4:30 and then napped until 5:45.

When I got up Suzette was making a pumpkin mousse using the fresh pumpkin she baked yesterday instead of canned pumpkin filling.  I helped whip the cream and broke four egg yolks into a sauce pan for the chocolate sauce that went on top of the pumpkin mousse. That we spooned into parfait glasses.

While she was making the pumpkin mousse Suzette was also making a fabulous crab soufflé for dinner. While the souffle was baking she also steamed eight asparagus stalks.  I poured out the last of the Falerio white from Italy.

The souffle had a firm golden brown crust and a soft center with just a hint of the lavender from the herbs de Simon that Suzette used to flavor the souffle.

We enjoyed dinner and then we made the chocolate sauce by adding two T. of sugar to the 4 egg yolks and heated to thicken. Then we took the egg and sugar mixture off the stove and added and whisked until smooth 1 cup of chocolate chips.  We then chilled the sauce in the fridge while we whipped 3/4 cup of heavy cream that we put in the fridge to top the dessert tomorrow.  

Suzette then piped the chocolate sauce onto the top of the pumpkin mousse in each parfait glass and we put the glasses outside to keep cool.

I the licked the last of the chocolate sauce out of the sauce pan and washed it down with a few sips of Calvados.

We watched Saturday night Live’s Thanksgiving Special and the;went to bed.

Thanksgiving is coming.

Bon Appetit