I gave D two proposals to use up the heavy cream I bought for last night’s dinner – salmon in cream with tarragon, or this pasta, which, obviously, he chose. It used only half the cream, but I won’t have trouble using the rest, in using up the rest of the French-press-grind coffee from our recent trip. My proposal was to try my Christopher-Lee-Boudin pasta to use up the rest of the porcini from last night (the “stems”) instead of my usual eryngii and hen-of-the-woods mushrooms. It worked, though I think this was about half the usual amount of mushrooms or less (probably about 2 oz, once trimmed of hard parts). I chopped half a shallot and cooked in 1 Tbsp butter till soft, then added the sliced porcini and more butter (b/c it was clearly too little) and cooked longtemps. When the mushroom was done, I added the browned, (6 min/side), split and sliced boudin, and then 1/4 cup each heavy cream and white wine (some CalStar chardonnay that we didn’t drink, for some reason – oxidized?) and about a dozen moderate-sized sage leaves from the back yard, and cooked till thickened somewhat. Aside from the prep – cooking the sausage (sorry: browning – it’s fully cooked when bought), washing and stemming the sage leaves, chopping half a shallot – I did this all after starting the pasta water cooking. The casarecce were fine, but I prefer to use a round-shaped pasta for this dish if possible. Dischi volanti are the best, but nobody sells them around here any more.
I asked for a pinot noir for dinner, and D brought up The Best – CalStar 2012 San Giacomo Vineyard (Sonoma Coast). It was superb! I bought a loaf of Acme Upstairs Bread at the Bowl b/c I thought it would go pretty well with this meal, and really, we can’t be eating white Italian every night.
We had multiple desserts. First, D brought out and we ate the last of the bing cherries, and two chunks of the Moser Roth chocolate he chose at Aldi on our trip (70% cocoa) b/c everyone seemed to say their chocolate was outstanding. Really did enjoy it. Then finally we had the other half itty-carafe of E’s rosalio from Tuesday. Truly delicious and unexpected.
D removed a marauding nasturtium stem from some herbs this morning, and then thought, why not eat these? So he made a lovely and delicious salad, with romaine and butter lettuce I bought yesterday at the Bowl. Romaine b/c romaine, and butter lettuce b/c it was on special for 39 cents/head. He also brought in some teeny thyme-flower-heads. Shallots nasturtium seeds, olive oil, sherry vinegar, S&P. That’s it. He assembled the salads on the “new” Mary Grabill (Grove Mary/Sign of the Sandpiper) pottery plates given to us by B&L on our trip. We chose, independently, the two most similar of the set to bring back, though we’ve been offered the entire group – I think 6 plates and one hanging bowl. One gets to come back each time we have a suitcase to bring it in. D said we should also have sandwiches, so I defrosted four slices from the Acme Italian that we bought Wednesday (this is Friday), planed some of the Red Witch Swiss cow’s milk cheese from The Cheese Board last month, spread mayonnaise, or that plus mustard for D (oh right – D added thin-sliced shallots, too) and toasted in butter till the cheese melted and the bread was golden. It was a very good sandwich! I bought some cherries at the Bowl and we had those for lunch dessert as well.