From A-Z

Posted by Stephanie Meyer on Mar 6, 2009 at 9:09am

Farewell to Fugaise, now in its last week of business, although certainly not the last act for talented chef Don Saunders. John and I, along with Genie & Joe Dixon, Kathleen Ruhland, and Angela & Mark Lageson, joined Fugaise regulars Debbie & Stu (The Wine Genius) Wiliams and Sue & Lou Ainsworth for a last-hurrah tour through Fugaise’s menu.

I had a delicious piece of pan-fried skate over Israeli couscous and baby vegetables. I tasted, admittedly a bit hesitantly (too close to “pet” in my mind, I guess), Stu’s roasted tenderloin of kangaroo, which was quite rich and delicious. I loved the bite of seared salmon offered as an amuse bouche (which is unusual – I’ve pretty much given up eating salmon in Minnesota, both at restaurants and from every store I can think of…pre-frozen and/or not-fresh-enough…fishy…yuck).  Served over a sprig of greens and a slice of pink grapefruit, the taste was clean and silky with a wonderful grilled char, mmmmm.  Man when salmon’s good, it’s so good.  We of course drank great wine and pretty much had a total blast.  Best of luck to the chef and terrific staff!

Such a precise, beautifully composed dinner compared to my (typical) one-pan (hot mess?) lunch!  As I’ve said before, I’m always looking to work as many veggies into my lunch as possible.  I love salads, but oh no, I can not eat a salad every day for lunch.  No.  In the same vein as my quick soups, beans, and pastas, if I have a spot of leftover rice I put together a simple fried rice, quick and filling.

I started yesterday as I usually start, by sauteeing a bit of garlic and onion in a drizzle of olive oil. Carrots too this go-round. A few pea pods or mushrooms would have been nice, but I didn’t have them.

I did add a pinch of Chinese five-spice powder to the pan, although curry powder would work as well.  I cracked an egg into the pan and scrambled it all around with the veggies.  Then I added the rice, a bit of chopped chicken, and a handful of spinach leaves, stirring around until hot.  To finish, I whisked together a tablespoon of soy sauce with a tablespoon of hoisin sauce and a teaspoon of vinegarTeriyaki sauce would work too, or oyster sauce – basically any Asian condiment with a bit of sweetness.  I poured the sauce over the rice, stirred around a few times, and voila, really fast fried rice.

I just happened to have some crushed peanuts left from the previous night’s stir-fry, they made a lovely topping.  There was nothing precise or particularly elegant about it, but it made for a hot, healthy lunch – something other than salad! – and that was nice.

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Older Comments

  1. By Arthur on March 7, 2009 at 7:40AM

    Take pictures ;)

  2. By SML on March 7, 2009 at 6:28AM

    Yes (although varies, I've bought some bad trout a couple of times), often very good. And one of my favorites, especially on the grill. In fact, it's been too long since I've made trout, good suggestion...

  3. By Arthur on March 6, 2009 at 1:55PM

    do you at least have good trout?

  4. By SML on March 6, 2009 at 1:48PM

    Agree completely. It made me a little sad typing that post. I hadn't even realized I'd given up, but I have. It's just too expensive - and disappointing - to keep trying new angles only to toss it in the garbage or leave it uneaten. I admit defeat. It would almost be better if I'd never had the good stuff - I wouldn't know the difference. On the bright side, it's something to look forward to when we're on the coasts. Or to be pleasantly surprised like the (complimentary!) amuse bouche last night.

  5. By Arthur on March 6, 2009 at 10:32AM

    i can't even imagine a world where good salmon can't be readily had. boo.