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2-04-2011 Fri. cold, sunny.
BREAKFAST --- coffee
LUNCH --- rice cake stew with flat-leaf chives | stuffed red pepper
AFTERNOON-TEATIME --- Japanese green tea | apple | clementine
DINNER --- baked Japanese sweet potato | Egyptian rice ( paella with smoked mussels, king mushrooms, shallots, parsley and kumquat zest )| pickled ginger | pickled greens with kumquat zest | wine
- Egyptian rice has the just right creaminess and firmness for paella-type of rice dish, cooked slowly open-top in a broth with seasoned olive oil and vegetables.
11-27-2010 Sat. cold wind, sunny.
WEEKEND BREAKFAST --- coffee
LUNCH --- ( at S & I's reception) California cider | New Haven style pizza | Malaysian style chicken and noodles | Chinese style meat and vegetables | ice cream from Columbus, Ohio | carrot cake
AFTERNOON-TEATIME --- green tea | clementine
DINNER --- baked and pan-fried butternut squash | steamed manila clams with lemon juice | cai-fan（菜饭） creamy rice with winter greens, winter bamboo shoot and cured pork in vegetable broth | wine
vegetables for broth, Egyptian rice, squash patty, crust of creamy rice
Chinese greens, bamboo shoots, cured pork and Mediterranean rice- a fusion of Shanghai-style Cai-Fan (rice cooked with greens and pork) and Mediterranean paella rice dish cooked with broth and olive oil. the broth is prepared with a long simmering of fresh vegetables with olive oil. Egyptian rice is short-grain creamy wholly absorbing the broth, the closest to the famed Spanish Bomba rice. Chinese ingredients of young mustard green, winter bamboo shoot, and Hunan cured pork add wonderful texture and flavor to the rice mixture.
7-11-2010 Sun. warm, sunny.
WEEKEND BREAKFAST --- coffee | scallion pancake | middle eastern style yogurt | peaches | raspberries | water melon
AFTERNOON-TEATIME --- green tea
DINNER --- fennel salad | boiled pea leaves with crushed peanuts | Egyptian rice with mushroom, shrimp, smoked mussels and eggs | wine
- Egyptian rice is short grain similar to Spanish rice used in paella, creamy but not too sticky. saute in olive oil first, then add boiling water and sofrito, cook like paella rice till al dante. We found this rice in a Lebanese food store, much more affordable than Bomba rice from Spain.
