January 3, 2009
We were invited to a dinner party at our friend's house tonight. A few of us made different dishes for the group of eight.
Winter Salad was followed by Barramundi was pan-fried and roasted with the herb-panko topping, served with Thai-style coconut-herb sauce. The doneness of the barramundi was so perfect and the flavor was right on.
Here's my dish. I was requested to make a rice dish with donabe. To go well with the Thai-style barramundi dish, I made Azuki Sweet Potato Rice. The preparation was so easy. I did all the prep-work at home, and brought all the ingredients and donabe (clay pot) to our friend's house. So, all I needed to do was to just assemble and cook! I posted the recipe in my toiro's website.
I used three kinds of rice (white, sweet, and black), which brought the wonderful flavor to the dish and also the beautiful red/ purple color (from the black rice). I was so glad that everybody loved my rice and the rice was all gone in just a short time.
Another friend made the Szechuan Style Oxtail Stew. I loved the slight heat in the dish. The dessert was Lemon Tart.
Wines were great, too. We started with 1995 Veuve Clicquot, La Grande Dame, Brut. We also had 2006 Fontaine Gagnard, Chassagne-Montrachet, 2005 Van Volxem, Scharzhofberger, Riesling (Saar, Germany), 2006 Etude, Deer Camp, Pinot Noir, and 1995 Allegrini, Amarone Classico.
Life is good.
