Breakfast was a bagel with strawberry jam from les iles d'orleans in Quebec. I woke with a horrible sore throat so I didn't want to have dairy. Dairy promotes mucus production. Singers often do not drink any for a whole day before a peformance. I remember that from being in church choirs as a kid. The bagel was from St. Viateur in Montreal. The best the BEST bagels ever. Though D had been saving it in the freezer for a while so it was a bit freezer burnt.
Lunch was a wrap. Whole wheat soft tortilla with baby arugula, smoked peppered salmon and tomatoes with mayo. The smoked salmon is great. I don't eat meat so a cold cut option is fantastic. It's ready to eat. You'll know it to see it. It's bright, bright red. The pack is often labelled ready to eat, in case you're worried.
Dinner is
Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce
Ingredients
Mushroom Stew:
4 ounces crimini mushrooms, trim, cut into wedges, washed
4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed
4 ounces shiitake, trim, cut into wedges, washed
4 ounces button mushrooms, trim, cut into wedges, washed
4 ounces oyster mushrooms trim, cut into wedges, and washed
1 tablespoon olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
4 ounces port wine
2 ounces heavy cream
1 tablespoon butter
1 tablespoon grated Parmesan
1/4 teaspoon fresh marjoram
1 pound frozen gnocchi (store bought) cooked
Salt and pepper
Directions
Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
Now we are not making the mushroom stock because it's a 'school night' and that's just plain crazy. But the weird thing about this recipe is that it doesnt' say how much of the mushroom stock to put in. It can't be the whole amount. 2quarts is about 2l. So we're going to eyeball it and I'll let you know.
Mushroom Stock:
1 large onion, sliced
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, peeled and smashed
All mushroom stems, washed
1 teaspoon whole black peppercorns
1 bay leaf
Small tied bundle of parsley and thyme
Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
Lunch was a wrap. Whole wheat soft tortilla with baby arugula, smoked peppered salmon and tomatoes with mayo. The smoked salmon is great. I don't eat meat so a cold cut option is fantastic. It's ready to eat. You'll know it to see it. It's bright, bright red. The pack is often labelled ready to eat, in case you're worried.
Dinner is
Stewed Exotic Mushrooms with Gnocchi Port Wine Sauce
Ingredients
Mushroom Stew:
4 ounces crimini mushrooms, trim, cut into wedges, washed
4 ounces porcini or chanterelle mushrooms, trim, cut into wedges, washed
4 ounces shiitake, trim, cut into wedges, washed
4 ounces button mushrooms, trim, cut into wedges, washed
4 ounces oyster mushrooms trim, cut into wedges, and washed
1 tablespoon olive oil
1 shallot, peeled and chopped
1 garlic clove, peeled and chopped
4 ounces port wine
2 ounces heavy cream
1 tablespoon butter
1 tablespoon grated Parmesan
1/4 teaspoon fresh marjoram
1 pound frozen gnocchi (store bought) cooked
Salt and pepper
Directions
Saute mushrooms in 1 tablespoon olive oil in large pan over high heat. Undercook slightly. Remove mushrooms from pan, lower heat and add shallot and garlic. Add port wine and reduce to half. Add strained mushroom stock and bring to boil. Add mushrooms and cream and simmer 5 to 10 minutes. Add rest of ingredients and season to taste
Now we are not making the mushroom stock because it's a 'school night' and that's just plain crazy. But the weird thing about this recipe is that it doesnt' say how much of the mushroom stock to put in. It can't be the whole amount. 2quarts is about 2l. So we're going to eyeball it and I'll let you know.
Mushroom Stock:
1 large onion, sliced
1 celery stalk, chopped
1 carrot, chopped
3 cloves garlic, peeled and smashed
All mushroom stems, washed
1 teaspoon whole black peppercorns
1 bay leaf
Small tied bundle of parsley and thyme
Bring above ingredients and 2 quarts of cold water to a boil. Simmer 30 minutes.
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