Monday, October 22, 2007

Sunday, Oct. 21

Ghastly weather again: Luckily the Lamb Stir fry was worth walking uphill through gale force winds both ways, if I do say so myself. Elliott, you missed out.
Sliced up the left over lamb and marinated it in rice wine (brought to us by a very nice Taiwanese Rotarian, it is in a big brown nifty jug) dark and light soy, sesame oil, with some cornstarch. Smashed up 6 cloves of garlic and a teaspoon of fresh ginger.
Sliced up some celery to add to the leftover Forbidden rice.
Sliced up some very crispy flavorful apples.
Sliced up the baby bok choy and a sweet onion into 1 inch squares.
Washed the lettuce. Cut one persimmon into small chunks and made a salad dressing with it in red wine vinegar, salt & pepper, and olive oil.
Sauteed the celery in a little butter, and added the rice, cover and let cook on low.
Sauteed the bok choy in a little peanut oil, while also, over high heat, cooking the onions in peanut oil in another pan. Add the garlic and ginger to the onions until they were fragrant, added the lamb and cooked until hot through, and the sauce had thickened. Not long. Add the bok choy to the lamb, toss the salad greens with the persimmons, light the candles and serve dinner.
There was a swell red wine from France, and John can tell you what it is. Ella fitzgerald's Cole Porter songbook in the background.
The we watched Red Green's movie Duct Tape, and we have now saved you 2 hours, you don't need to watch it. Sort of like Little Miss Sunshine but not particularly well done. In lamb that is a good thing. In movies, not so.


Laura in Wilmington said...

Hi Nancy!
Long time no see. . how many years?
This blog is just fabulous.
What is Forbidden Rice? Maybe you'd described it in one of the other entries
(and I did read them all) but I don't remember. And where did the crispy sliced apples go --into the salad, the rice, or the lamb?

I wish I could come over for dinner. . .

Laura in Wilmington

John D. said...

It's called Forbidden Rice because you can't have any. It's some sort of red rice from India and it's a little on the crunchy side and it's a shorter grain than most rice. It was also a little crunchy since I put some chopped walnuts in the pilaf. And some dried apricots.

The apples were just sliced up and put on a plate. Those apples really are pretty dandy.

Nancy DeCherney said...

Actually, it was Bhutanese Red Rice, one of several "heritage rices" that you find popping up on grocery store shelves near you. It is quite pretty on the plate, tasty and chewy too. and the apples, as John said, were pleasantly arranged on a nice plate and served neat. Anything that good, don't mess with it. just eat it.

ren.decherney said...

Uh oh, dad went near some dried apricotes?