Dinner at Kathy and Russel's

Saturday 16 February

We debated whether to drive or walk out to dinner this icy evening, and choosing the exercise option, we crunched over a dusting of snow to Kathy and Russel's.  We found our hosts and other guests (Julie, Sonya) already jovial over blackberry gin fizzes, rolls of sweet prosciutto, and root vegetable chips.  We lost no time in getting hilarious ourselves, which was another good reason for not driving.

Kathy plans her dinners to a meticulously-crossed T, and this was no exception.  The main event was black-bean sauced spareribs, served with rice pilaf and rainbow chard.  And as she kindly sent the recipes for the first two, here they are.

CHINESE BISTRO RIBS

4 teaspoons Chinese fermented black beans

4 garlic cloves

2 Tablespoons chopped peeled fresh ginger

1 Tablespoon chopped onion

2 Lapsang souchong tea bags

2 ½ cups boiling water

2 racks of baby back ribs, cut into single or double ribs

2 Tablespoons vegetable oil

¼ cup soy sauce

¼ cup medium dry sherry

4 teaspoons cider vinegar

1 Tablespoon maple syrup

Soak beans in warm water to cover for 30 minutes.  Drain. Pour boiling water over tea bags and brew 5 minutes. Chop finely or make into a paste (using a bit of the tea to add liquid): black beans, garlic, ginger, & onion.

Brown ribs on all sides in oil in a heavy skillet.  Set aside.

Pour off all but 1 Tablespoon of the oil and add black bean mixture.  Stir fry 1 minute.  Add remaining ingredients and stir, scraping up any browned bits from bottom of skillet.  Add ribs and simmer, covered, turning ribs occasionally until meat is tender (1 to 2 hours, depending how falling-off-of-the-bone you want them to be). Remove lid and boil, stirring, until almost all of the liquid is evaporated and ribs are well glazed (10 to 15 minutes).

CURRIED RICE WITH ALMONDS AND CURRANTS

2 Tablespoons butter

½ cup finely chopped onion

2 teaspoons curry powder or paste

1 cup rice

¼ cup dried currants

1 ½ cup chicken broth

salt & pepper to taste

1/3 cup toasted slivered almonds

Cook onions in the butter until wilted. Add curry powder or paste and stir to blend.  Add rice and stir to coat.  Add currants, broth, salt, and pepper.  Bring to a boil, and simmer gently, covered, until done.  Mix in almonds.

4 servings

Dessert was a beautiful rhubarb phyllo tart, with the slices of rhubarb laid out like jewels - rhubies? - on the pastry.

As always, an epicurean experience.  So thanks, Kathy and Russel!  And thanks to Julie too, who drove us home in the chilling night.