今月も楽しみにしていた「皆で買い物に出かけ、その場でメニューを決め、作っていただく」Kさん宅でのランチ♪
今月は「木の子をたっぷり食べた~い！」「家にめんたいこと釜ゆでシラス少々残ってる・・・」「この後田川さんに寄ってほしい・・・」etc・・・。で、今月は以下のランチとなりました。
きのこた～っぷりの和風パスタ→大ナメコ
、エリンギ、マイタケ、しめじ、しいたけ
た～っぷり、釜茹でしらす、
ニンニク、タカの爪、味付けは「麺つゆ」で
。
大ナメコからの粘りが多少出るので麺は生フイットチーネに。
マイタケのスープ→「きのこ汁・・・、何か汁物が欲しい！」のリクエストに
「ならばマイタケのスープはどう？」とYさん。
バターで炒めたマイタケに生クリーム、水、固形ブイヨン、塩、胡椒で味を整え、マイタケのコリコリ食感が残る程度にバーミックスにかけるだけ。マイタケの香り、旨みがた～っぷりで美味し～い♪
マイタケ恐るべし！旨し！
Yさんが「とっても簡単でお勧めよ~♪」と言うのが納得。
適度なシャキシャキ感が残る程度にバーミックスにかけたのも正解！
松坂豚のソテー バルサミコソース→惚れ惚れしちゃう位美し～い「肉の田川」さんの松坂豚。
適度な歯ごたえもありつつモッチモチの肉質で旨みがギュッ！の松坂豚（美味しいですよ～。）
お肉自体が美味しいので塩・コショウのみで焼くだけで十分！
旨みたっぷりの肉汁がもったいない！なので赤ワイン少々、バルサミコ、バターを加えてバルサミコソースに。
長イモのめんたいチーズ焼き→「めんたいこ何に使う？」
「長イモでチーズ焼きは？けっこう長イモ◎よ♪」とKさん。
長イモの両面に小麦粉を薄く降るいバターでさっと焼いて耐熱皿に。めんたいこ、とろけるチーズをのせて（牛乳少々）トースターに。めんたいこ&チーズの組み合わせは言うまでも無く、ジャガイモで作るよりさっぱりしていて長イモのシャキシャキした食感がクセになる。長イモお勧めです！
10時30分に集合し買い物に出て、ワインと共に美味しくいただき気が付けば17時・・・。
今月もとっても美味しく楽しいあっという間の1日でした♪
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