The Raw And The Cooked

It got humid, and I was in the woodshop all day so something light and quick was called for. The leftover brown rice (we always make too much, so there are easy options in the following days) and some wilted watercress became maki, and carrot “noodles” from the peeler tossed in a sauce of cider vinegar, tamari, mustard, and sesame oil with a garnish of black sesame seeds. A bit of ground beef mixed with ginger, garlic, pepper, and scallion went inside wonton skins to make little gyoza- browned in a drop of oil, then steamed, covered, with the addition of a splash of water. They got a drizzle of tamari, ume vinegar, and sesame oil, and a healthy handful of scallions to finish. To go with this mixture of the raw and the cooked, a 2005 Clos de Paulilles Collioure which had enough grip to handle the meat and was still light enough for the veggies, with an herbal quality that did well enough with the Asian condiments.

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