Korean Reflections Bento

This bento was made with elements from yet another fun Korean/Asian supermarket in our area: on Saturday I spent quite a while browsing Super H-Mart in Fairfax. This "Redbean Mammoth" pastry looked great--but was the size of a small pizza, so I opted for a small chestnut roll instead!

The prettiest frozen vegetable package I've ever seen:

Candies and a great variety of prepared foods...and for the purposes of today's bento--yummy panchan and crab and scallion cakes:

My idea of a great supermarket includes a food court where you can get a steaming, spicy bowl of seafood and tofu soup!

 

Among other options...

Today's bento features the crab scallion cakes in sesame leaves--such a fresh, green complement to Korean and Japanese dishes! Also, some of the panchan, including crisp, lightly marinated cucumbers, beansprouts and an interesting take on cabbage kimchi--this one finely shredded. A baby yellow tomato holds spicy gochujang. In the upper left square: sweet potato slices, rainbow chard, enoki, pea sprouts. For a sweet finish: papaya slices and kiwi, banana slices with honey, almonds, cinnamon and almonds...and a butter kitty cookie.

Kreativ Blogger Award!

Thank you Megan of bentozen, Susan of Arkonite's Place, and Angi of Bento Junkie! So...seven (my favorite number) things about me:

1. I have a passion for Provence and the Languedoc--its cuisine of the sun, Indienne fabrics, the Gipsy Kings and bright pink roses, oranges and cloves, courtly love and Cathars, 12th century cloisters and cathedrals. I hope to work this into my bentos at some point...

2. I was born in NYC, and grew up in its orbit. New York has shaped my love of world cuisines with its amazing diversity...to me the city is the ideal of E Pluribus Unum brought to delicious life. Today, I live just outside Washington DC, and am relishing the wonderful range and depth of international food cultures in this area!

3. My husband Jamison is the best companion a foodie could ask for! He's up for trying any cuisine or dish with great curiosity and enthusiasm (and introduced me to Korean food, having lived in Korea for two years). He's the apple of my eye...

4. I love animals, especially cats and birds.

5. I garden because I love flowers and their amazing colors! I grow hydrangeas, roses, iris, and lilies in my townhouse garden and get very excited when spring arrives each year!

6. Colors can make me incredibly happy --especially bright pastels, certain vivid shades of pink and apricot, and deep, bright blues and violets. (See gardening, above).

7. I helped pay for my last couple of years in college by working at a fresh pasta shop/caterer, where I enjoyed making decadent lasagnas for our customers. I think I was influenced by my Mom's generous Italian approach to cooking in this regard--I'm eagerly anticipating her Christmas seafood lasagna with cream sauce!

There are many amazing bentoists out there...so it was hard to choose just seven! Here are my selections for this round!

Debra at Hapa Bento
Karina at Bunches and Bits
MAHOUTAKE http://www.flickr.com/photos/mahoutake/
Lia at bentolicious
Crystal at Adventures in Bentomaking
Amanda at Were rabbits
Sofia at http://from-japan-with-love.blogspot.com/

A Szechuan Feast at China Star

For several years now, we've been enjoying the densely flavored and artfully spiced dishes at China Star in Fairfax City. Located in an 80's era shopping center, China Star features two separate menus--one of Chinese-American standards and an exciting assortment of home-style Szechuan dishes cooked with incredible verve. Your order arrives in huge portions, served in large, hot ceramic pots and bowls. Fantastic leftovers are a built-in benefit of dining here, even on the hungriest of evenings. Last night, the feast included many of our old favorites. To start: hot tea and glazed soybeans:

Cilantro Ginger Beef

Eggplant with Garlic in Hot Pot is irresistible with its vivid purple eggplant chunks in a slightly sweet sauce packed with scallions, wood ear mushrooms, and yes, plenty of garlic and ginger. It is heavenly paired with Fish and Tofu Hot Pot:

This dish is all about silky textures: the freshest, smoothest tofu and tender fish in ginger chili oil. My husband's menu favorite is Fish with Sour Mustard: Look at the layers of spice and pepper on top! It's a real Szechuan tour de force, a delicious clash of assertive hot and sour seasonings, including plenty of Sichuan pepper, and sour, salty pieces of pickled mustard greens. Also on our crowded table: earthy and refreshing snow pea tops:

Today's leftover Szechuan feast bento, with hot pot eggplant, fish and tofu, baby greens, enoki mushrooms, kiwi, and blackberries!