BREAKFAST --- coffee LUNCH --- (at H.G. Chinese restaurant) Kong pao chicken |rice | spinach and beef noodle soup AFTERNOON-TEATIME --- green tea | apple DINNER --- steamed dumplings with fillings of minced chicken, shiitake and bok choy | red wine
BREAKFAST --- coffee LUNCH --- rice and kale puree AFTERNOON-TEATIME --- green tea | apple DINNER --- fried rice with eggs, sweet peas, roasted chicken, sesame flat bread and red pepper cream sauce | red wine
the strong wind caused a power outage, the fried rice is a ad hoc dinner assembled from various leftovers after the power came back after 10pm.
BREAKFAST --- coffee LUNCH --- rice with sauteed canola leaves and potatoes AFTERNOON-TEATIME --- green tea | apple DINNER --- (at Francesca's) white wine | chan-dal ( chickpea with kale sauce) | parata bread | raita ( yogurt sauce) | hot chili and garlic chutney | red wine | baked pasta with chipotle smoked chili and porcini mushroom sauce | Meade
it is an interesting Indo-Mex-Italic dinner. and there was a good discussion on pairing drinks with books.
there are many kinds of fermented tofu, some are like blue cheese, with strong taste and interesting flavor that not for everyone. The tender white square of Nan-jing style is also nicknamed " stinky tofu", and has very distinguished smell and texture.
WEEKEND BREAKFAST --- coffee | croissant | grape fruit AFTERNOON-TEATIME --- green tea | Xing-jiang green raisins DINNER --- cilantro and smoked tofu salad | sauteed chayote and king mushroom | sea bass and potato stew in roasted red pepper cream sauce | smoked chicken | basmati rice | red wine
green raisins from Xing-jiang or central Asian regions are dried in the shade, not in the sun. they keep translucent light green color, are sweet but not sticky, and have a subtle citrus fragrance.
BREAKFAST --- coffee LUNCH --- rice with fish stew AFTERNOON-TEATIME --- green tea | apple DINNER --- sauteed chive flowers and smoked tofu | stir-fried cabbage with red chili | pan-fried pork chop | rice | red wine
a combo of Shanghai cafeteria food: cabbage and pork chop on the top of a bowl of rice
BREAKFAST --- coffee LUNCH --- pasta with red pepper sauce AFTERNOON-TEATIME --- apple DINNER --- roasted red pepper and mushroom | sauteed kale | sea bass and baby potato stew with cream red pepper sauce | rice | red wine
This red sauce has no tomatoes. the roasted garlic and red pepper gives the sauce a smoky taste and bright color, Dijon mustard adds a little spiciness.
WEEKEND BREAKFAST --- coffee | homemade bread | grape fruit | scrambled eggs AFTERNOON-TEATIME --- green tea DINNER --- stew of stuffed fried gluten balls and shiitake | Japanese dandeline salad | sauteed kale | rice | red wine
Susann brought a bouquet of daffodils from her garden. We got some fresh dandelion greens from the neighborhood Japanese Japanese food store. the spring is here.
BREAKFAST --- coffee LUNCH --- steamed dumplings AFTERNOON-TEATIME --- green tea DINNER --- white wine | stuffed lotus root tempura | cilantro and smoked dried tofu salad | roasted red pepper and king mushroom | chayote and white fish pickled by rice vinegar and sake | noodle soup with mushroom, bamboo shoots, dried shrimp, and radish sprouts | red wine | kale sauteed with caramelized onion |baked Yukon potatoes with anise seed and sea salt| ossobucco braised in spiced wine | strawberry Bavarian cream | green tea | almond brittle
BREAKFAST --- coffee LUNCH --- steamed Shao-mai and vegetable buns AFTERNOON-TEATIME --- green tea | apple DINNER --- oven-roasted egg rolls | sauteed king mushroom and bean sprouts | tong-ho puree with crushed peanuts | caramelized onion and carrots with cilantro and bacon | rice | red wine
We first had this carrot dish at Nadia's garden dinner in Paris, we got the recipe from her and have been cooking it for years. It probably is a North African dish with some french twist.
Matsuzaka is famous for its beef. These "matsuzaka noodles "（松阪刀削面) are excellent as well. they look like long ruffled ribbons, about half of inch wide and quite thin in thickness. Cooked in the dashi broth as soup noodles, they hold the shape with a bouncy texture.
BREAKFAST --- coffee LUNCH --- rice with stir-fried onion and winter greens AFTERNOON-TEATIME --- green tea | apple DINNER --- salsa of radish, onion, cilantro and cucumber | refried black beans |Mexican rice with tomatillo sauce| sunny-side-up egg | homemade flour tortillas | red wine
this is a 100% Mexican meal, no meat, no cheese, only turned a hearty breakfast into a dinner.
WEEKEND BREAKFAST --- coffee | coconut cream bread | grape fruit | scallion pan cake AFTERNOON-TEATIME --- green tea | mini custard DINNER --- poached clams | sauteed Swiss chard | sauteed asparagus | salad of cilantro, smoked tofu and roasted peanuts(Shanghai Salsa)| pan-fried whole fish with tomato sauce | rice | white wine
cilantro is also called Chinese parsley. The shanghai special of cilantro salad has much in common with salsa, the ingredients are chopped finely and mixed to let the flavors mingle well.
BREAKFAST --- coffee LUNCH --- rice with stir-fried chive flowers and smoked tofu AFTERNOON-TEATIME --- green tea | apple DINNER --- Sichuan style spicy frog legs with onion and cabbage | poached winter greens with ponzu dressing | rice | red wine
BREAKFAST --- coffee LUNCH --- pasta with tomato and onion sauce AFTERNOON-TEATIME --- black tea | madeleine | apple DINNER --- scrambled eggs with tomatoes | stir-fried chive flowers and smoked tofu | sauteed shrimp and mushrooms | rice | white wine
scrambled eggs with tomatoes is actually a famous Chinese food, one of the very few dishes commonly cooked at home regardless regions.
BREAKFAST --- coffee LUNCH --- rice with vegetable stew (leftover) AFTERNOON-TEATIME --- green tea | apple DINNER --- pan-roasted jalapeno with twice-cooked pork and tofu| pasta with sofrito sauce | red wine
Pan-roasting works very well with peppers, medium to high heat, hot pan, with very little or no oil at all. jalapeno becomes sweet and fragrant when cooked this way.
3-09-2010 Tue. mild, sunny BREAKFAST --- coffee | flute cookie LUNCH --- rice with sauteed winter greens and bean sprouts AFTERNOON-TEATIME --- green tea | apple DINNER --- tempura of sliced sweet rice cake |sauteed kale with garlic and hot chili| clay pot stew of shittake, wheat gluten, winter bamboo shoots, and dried citron daylily
Kale from the local farmer's market has young and tender curly leaves in bluish green color, so pretty.
WEEKEND BREAKFAST --- coffee | homemade bread | jarlsberg cheese | grape fruit AFTERNOON-TEATIME --- green tea | apple |(at Rita's Crepes )lemon butter crepe DINNER --- salad of cilantro, smoked tofu and roasted peanuts in citron dressing | pan-roasted cubanelle peppers with caramelized sauce | osso bucco braised in spiced red wine| basmati rice | red wine
finally the weather is nice enough to take a long walk to Rita's Crepes. Osso Bucco is an underrated veal cut, it is tender and flavorful if braised long enough in red wine.
WEEKEND BREAKFAST --- coffee | coconut cream bread | pan-fried dumplings | apple AFTERNOON-TEATIME --- green tea | roasted ginkgo nuts DINNER --- sauteed Swiss chard | white wine poached clams | mushroom and frog legs paella | white wine
Recently NY Times ran an article titled " don't tell the kids" in the Food and Wine section, about rabbit for dinner. Here the frog legs are used like chicken thighs in this special paella.
these taco-shaped steamed pork buns made David Chang of Momofuku famous. In China the bun is called "lotus leaf folder", it looks like a steamed fluffy pancake folded in half, with pork and pickles in between. these pork buns are easier to make than the closed-form kind such as Xiao-long-bao, mainly because the shells and fillings are cooked separately, and assembled at the serving time, just like a taco.
BREAKFAST --- coffee LUNCH --- (at Chevy's Restaurant ) tortilla soup (work lunch, terrible food) AFTERNOON-TEATIME --- green tea DINNER --- (at Francesca and Oreste's )potato vada with cilantro chutney | dal -lentil soup ( tamatar moung dal ) | eggplant with fenugreek ( meti baigan ) | radish in yogurt sauce ( mooli kari ) | string beans with chickpea flour ragu ( besam baji) | rice with curry leaves and mustard seeds | two kinds German White wine (Liebfraumilch & Mosel valley Riesling ) | chai
Francesca worked the whole day preparing this wonderful Northern Indian dinner. She started with grinding and mixing spices, did painstakingly work on various vegetables, legumes, and grains, and finished with beautiful presentation of six dishes in traditional Indian plates and bowls.
BREAKFAST --- coffee LUNCH --- rice with Yangzhou Gan Si (leftover) AFTERNOON-TEATIME --- green tea | flute cookie | apple DINNER --- sauteed winter greens and mushrooms | shrimp sauteed in white wine with minced garlic and peminton dolce | pasta with garlic olive oil | fresh mozzarella | white wine
it is a no-sauce pasta, with a little garlic olive oil, salt and pepper. a rushed dinner, as usual, on Tuesday.
You left at the Yellow Crane Terrace / down to Yangzhou in the misty month of March / Your sail , a single shadow, becomes one with the blue sky / till now I only see the Yangtze, on its way to the horizon and beyond -- Li Bai(701-762AD)
