To start, Cerdon, a bubbly pink wine we picked up from the friendly vitner last fall, served with peanuts, preserved plums, and prunes.
Then chilled hiyayakko tufu with shaved ginger, scallions, sesame seeds and soy sauce. Store-bought tofu, but I'll be trying my hand at making tofu next week.
Followed by freshly fried "nems", North Vietnamese egg rolls made with rice paper, instead of the traditional Chinese egg roll skins. Served as a salad with lettuce and fish dipping sauce. Next was homemade gyozas with beef, cabbage, and shiitake. Then egg noodles Schezuan style: tossed in a sauce of ginger, scallions, coriander, black bean sauce, shiitake mushrooms, chili pepper flakes, soy sauce, and sesame oil. Homemade char siu pork slightly burnt to a crisp. And lastly a plate of vegetables stir-fried with oyster sauce, cooked al dente. Yes, the vegetables are cooked but with a bit of bite to it.
Our friends M and C brought their two cute kids (the little one was napping while we had our lunch), a bottle of Tuscan Montepulciano Abruzzo and an artisanale Galette des Rois. M bakes the best things...and we nearly ate the entire galette, but thankfully we didn't. Leftovers for later!
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