Pages

Tuesday, November 2, 2010

chirimen colors bento


Hi bento pals! Today's bento was inspired by some lovely items shared by a sweet bento friend, especially the vibrant tones of this beautiful chirimen charm:


In the bento we have a purple market pepper filled with a brown rice, black barley and daikon radish seed pilaf (mix from Trader Joe's) with pistachios and a late golden tomato slice. Leg of lamb cooked with bourbon peaches (more on that in a minute!) with garlic-mayo dressing and fresh mint. The pretty flower-shaped wafer was sent by my bento pal, another one graces the baby spinach and snow pea top salad with sauteed chanterelle mushrooms.

For dessert, dried papaya slices and some lovely chocolates from my bento buddy.


 The chilly temperature last night inspired Jamison to make a cozy aromatic lamb dish. Spice (including star anise and cinnamon, yum) and vanilla marinated pears and bourbon peaches roasted along side a lovely New Zealand leg of lamb...a delicious meal with great leftovers for bento!


Happy November!

30 comments:

Robin said...

Oh my goodness! Over the top bursts of flavor. Beautiful as always.

Megg said...

I always love how you find inspirations for colors and so elegantly translate it into a bento!
Hehe.. purple peppers and TJ's brown rice medley.. I know first-hand that's a great combo! ^_^ And that lamb sounds AMAZING... do you bake the fruit with the lamb or separate? Is the end result quite sweet or does it mellow? I ask because I want to make this but I know Steve won't like it if it's too sweet. . .

bentobird said...

Thank you Robin, so kind of you!

bentobird said...

Hi Megg, yep, pilaf/pepper is a really tasty combo!

The lamb is not too sweet--hubs is not really a fan of sweet flavors--the fruit (two pears used last night and some preserved bourbon peaches) are given a nice spice blend--this time, Jamison used star anise, black pepper, cinnamon, a few drops of bourbon vanilla extract, a little marinade from summer peaches preserved in bourbon and some hearty red wine.

So, in your casserole, layer some chopped white onions, spice marinated fruit of your choice, diced winter squash and TJ's burgundy marinated leg of lamb. Bake leg at 400 for an hour, check for doneness--we like lamb on the medium-rare side. Enjoy the wonderful spiced aromas in your kitchen :)

Token (Bento-Lunch-Blog) said...

WOW so wonderful and lovely bento! <3 I love your fork! :D

Mrs. P said...

what a beautiful and colorful bento! Happy November to you too!!

bentobird said...

Hi Token, how are you? Many thanks for your kind comments, my friend =^^=!

bentobird said...

Thanks Mrs. P for your visit and ovely comments, hope your week is going well :D!

KidsDreamWork said...

What a lovely bento! You really captured the vibrant colours of the chirimen charm into your bento!!

Megg said...

Thanks for the recipe! I can't wait to try it!

Emily Ng said...

Beautiful chirimen charm and bento. Great job, Jenn. I wish I could taste all your food and bento. :)

sherimiya said...

Happy November indeed! Love the chirimen colors here! Just wonderful :D

Angeleyes said...

LOVELY BENTO AND PHOTOS!!!!

I can't wait for my turn to live in the 4 seasons country so I can have all these beautiful colors!

Lia Chen said...

Jenn, I just bought the purple paprika. You give me the idea to put in the bento for tomorrow. Fabulous bento and looks so natural! Love the chirimen charm too <3

bentobird said...

Hi there Ai Ping, many thanks dear!

bentobird said...

Hi Megg, we look forward to hearing your thoughts on this recipe!

bentobird said...

Thanks Emily, have a wonderful day!!

bentobird said...

hello sherimiya, thanks for your great comments as always :D yay, its scorpio November, a cool and mysterious time of year!

bentobird said...

Thank you Angeleyes, its fun to share the changing seasons in my little corner of the world with you!

bentobird said...

Hi Lia, that's so cool! Can't wait to see what "Wow!" use you will have for the purple paprika :D!

Lexi said...

Wow - it's November already! Beautiful bento and it's made me want to go in search of chanterelles :)

babykins said...

Yeay yey! A perfect bento for the chilly weather! The lamb dish is holding of my heart...help! ^^
Ummmm what a beautiful bento. I love the charm hehehe. Thanks so much Jenn!!

Bobo said...

beautiful bento..hmm.. should I say " romantic"? yes... your bentos gives a romantic feel during Fall and serenity...

bentobird said...

Hi Lexi, I know, hard to believe, right? Soon we'll be sharing winter holiday bentos :0! Thanks for your sweet comments!

bentobird said...

Hi there Izumi!! Thanks so much :D Hope the first snow is still pretty where you are...

bentobird said...

Hello Bobo, I really appreciate your warm and thoughtful comments!

megan said...

your bentos always contain sophisticated seasonal flavors, but i think you may have topped yourself with this one -- it's a real feast for the tummy AND eyes! i love the elegantly presented lamb slices, and the stuffed pepper is just gorgeous. bravo!

bentobird said...

hi there megan dear, I'm warmed by your sweet and thoughtful comments on a chilly day! wishing you and yours a wonderfully fun and happy weekend :D!

cherry bento said...

What a wonderful colourful bento, with a leg of lamb from my country. :) I think I'm going to try doing a stuffed pepper one of these days, your bento are always an inspiration. Have a great weekend.

bentobird said...

Thanks dear Cherry Bento! I'm so happy to share foodie ideas and inspirations with you! Have an awesome weekend my friend!