It’s easy to think of hospitality as hosting and entertaining. Its definition is “the friendly and generous reception of guests”, so that’s often what it looks like. But I can’t bear to save the wedding china until we have guests. And so I brought it out—but not my wedding china. I served 迈尔柠檬和芦笋烩饭 with Seared Salmon on my Great Aunt Mabel’s wedding china, which dates back to the 1930s.
I just barely remember Aunt Mabel. She passed away when I was in elementary school. But man, would I have loved to be invited to a holiday at her house. She had SO many pieces of wedding china—I don’t even know what some dishes are supposed to hold!
The pattern is a white background with a gold rim, and each piece has a gold hand-painted sprig of bamboo (fitting, as the china was made in Japan). To accompany the china, she had gold silverware, glasses with golden flecks, and large gold serving platters to match. I would love to have seen the 1950s Christmas dinner table set with these dishes!
I pulled out the china on a recent Tuesday evening for 约会之夜 with my husband, Longe. We shoot for 约会之夜 once per week, sometimes heading out for an event or dinner. But mostly, 约会之夜 is at home. I’ll cook something out of the ordinary that I know he’ll like, and we’ll ask the questions that I highlighted in this post (scroll to nearly the end for them!). I cook things out of the ordinary all the time, I’m just not always sure that he’ll like it. - But on 约会之夜, I shoot for something that I know he’ll enjoy.
I pulled out the wedding china to make 约会之夜 seem not-so-ordinary. We ate the 迈尔柠檬和芦笋烩饭 on the china with Aunt Mabel’s gold silverware, and drank out of her goblets with golden flecks. It felt special, and it got me thinking about how hospitality really starts at home.
I want to create an atmosphere that my husband enjoys coming home to, and that I enjoy living and working in. I want to use the “good” dishes and towels. I want to cook fancy food for the two of us. I want to be generous with the time that it takes to make my husband dinner and create an inviting atmosphere for him. Thankfully, he is generous with doing the dishes. And cleaning the bathrooms! He’s a keeper.
Despite what you’ve heard, it’s not as time intensive as you think. You don’t need to stand and stir every single second. But you do need to be in the kitchen and stir every so often. -
The key to making this 迈尔柠檬和芦笋烩饭 is to keep the rice covered with broth. You want the pan looking like this almost the entire time that it cooks:
You’ll stir and add more broth as it cooks, and then repeat that process until the broth is incorporated and the rice is al dente. The final step is to add Parmigiano Reggiano cheese to make it extra creamy.
I topped this 迈尔柠檬和芦笋烩饭 with a piece of seared salmon. You could also top it with jumbo shrimp, or a chicken breast, or serve it as-is.
- 4 大汤匙 橄榄油， 分为
- 2 小葱 切碎
- 1½ 杯子 arborio大米
- ½ 杯子 白酒 （我用的是黑比诺）
- 4 杯子 低钠蔬菜或鸡肉汤
- ½ 磅 芦笋
- ½ 杯子 切碎的帕马森芝士碎
- 1 迈尔柠檬 皮（或代替1个普通柠檬）
- 2 （6盎司）新鲜三文鱼柳
- Meanwhile, heat 2 大汤匙 olive oil a large sauté pan over medium heat. Add the shallots. Cook, stirring occasionally, until translucent, about 2–3 minutes.
- Meanwhile, trim the 芦笋 and cut it into 1½ inch pieces. Toss the 芦笋 pieces with 1 tablespoon of olive oil and season with salt and pepper. Roast for 12–15 minutes, or until tender but still bright green. Squeeze half of the meyer lemon over the 芦笋 (zest it first!).
- Add several ladles of warm stock to the sauté pan with the rice, adding enough stock to just cover the rice with liquid. Cook, stirring occasionally, until the puddles of stock have disappeared (the rice should still be surrounded 通过 liquid).
- Add another ladle or two of stock, until the rice is just covered again. Repeat, stirring occasionally, until all of the stock has been added to the rice and the rice is al dente. Continue cooking until almost all of the stock has been soaked up 通过 the rice.
- Stir in the Parmigiano Reggiano and the meyer lemon zest. Taste before seasoning with salt. (I used low sodium stock and ended up adding 1 teaspoon of kosher salt to the rice.) The total cooking time for the rice ranges 从 20 to 30 minutes.