The "Foodies" wine Emi picked up. It was actually pretty good.
Orange chicken with fresh mango
Lobster with pork and black bean sauce
Asparagus with shiitake mushrooms and hoisin sauce
Rather than drinking our favors at our after party (thanks again Carmen and Jamie for allowing us to use your presidential suite!), Kyle and I decided to make a warm, fall inspired meal to go with our autumn beer: butternut squash and shrimp risotto. I got this recipe from Bon Appetit; if you have never read this magazine and consider yourself a food lover--shame on you (just kidding!). Seriously though, it is worth the subscription just to look at the photos of food. They also have a whole section of recipes that are relatively quick and simple--this is one of those recipes. It is one of my all time favorite dishes and I highly recommend it!
3 ounces pancetta (Italian bacon), chopped
1 pound large uncooked deveined peeled shrimp
1 tablespoon olive oil
1 large onion, chopped (about 1 3/4 cups)
1 garlic clove, chopped
1 cup short-grain rice (such as arborio or carnaroli)
4 cups vegetable broth, heated in microwave
1 1-pound package peeled butternut squash, cut into 1/2-inch cubes (about 3 cups)
1 tablespoon chopped fresh sage
1/4 cup whipping cream
Sauté pancetta in heavy large saucepan over medium-high heat until fat renders and pancetta is browned and almost crisp. Using slotted spoon, transfer to medium bowl. Sprinkle shrimp with salt and pepper; add to saucepan. Sauté until browned and just opaque in center, about 3 minutes. Add to bowl with pancetta. Add oil to same saucepan, then onion and garlic; cook until onion is translucent, stirring often, about 5 minutes. Add rice; stir 1 minute. Add hot broth; increase heat and bring to boil. Add squash and sage; reduce heat to medium and simmer until rice is tender but still firm to bite and mixture is creamy, stirring often, about 15 minutes. Stir in cream, shrimp, and pancetta. Season to taste with salt and pepper. Transfer to large shallow bowl.
And it's not even that bad for you:
One serving contains the following: Calories (kcal) 358.9%Calories from Fat 32.6Fat (g) 13.0Saturated Fat (g) 4.9Cholesterol (mg) 176.6Carbohydrates (g) 36.0Dietary Fiber (g) 3.1Total Sugars (g) 5.2Net Carbs (g) 32.9Protein (g) 24.2
Congrats Becca and Lowell!
Sukiyaki is a very healthy meal. It is cooked in a large skillet, usually on a portable gas burner that we put in the middle of the dinner table and add and take ingredients as we go along in our meal. Ingredients include tofu, clear noodles, onions, napa cabbage, bamboo shoots (I personally don't like them, but most do), celery and other yummy and fresh vegetables.
A very important part of the meal is thinly sliced lean beef--you can get this particular cut at Uwajimaya or other Asian stores. This meat has a low fat content and is also very delicate and tender.
You want to coat the bottom of your pan with a light oil like vegetable oil. Then add in the meat to give the bottom flavor. My mom likes to cut off chunks of beef fat and use that as a base for the dish in addition to the oil (this makes it a little less healthy!). Then you add in all the veggies, noodles and tofu and coat with a liberal amount of soy sauce, mirin and sugar. Everything will cook together and the veggies will lose some of their water in order to create a nice broth that the food boils in.
Serve it with some rice and you have a great meal for the cold and gloomy fall days we are in!