New York Reopening: 3 Meals a Day < Part I > 【紐約後疫情時代之一日三餐 ：第ㄧ篇 】
Sweet Mung Bean and Barley Soup/綠豆薏仁湯
New York has been on pause since late March, the Covid-19 cases have finally gotten under control for the past few months. New York State and New York City are now in the fourth and final stage of the reopening plan. There are still limitation and restrictions in place for certain indoor business but hopefully, with everyone adheres to protective measures, we can live in a more comfortable and safe environment without risking our health.
The series of “3 Meals a Day” will continue with or without Covid since it has become a routine of recording our daily.
Breakfast:
Sweet Mung Bean and Barley Soup
This Sweet Mung Bean and Barley Soup can be served hot or cold as breakfast or snack. Either way is delicious. I remembered my mom used to cook this sweet soup during summer time. It not only can detoxify and promote the subsidence of swelling of the human body, but also can be serve as a meal if you are on a diet.
Braised Minced Pork Noodles with Boiled Egg/ 肉燥乾拌麵
Lunch:
Braised Minced Pork Noodles with Boiled Egg
The Braised Minced Pork can be served over rice or with noodles. When the Braised Minced Pork is made in advance, a meal can be ready in less than 10 minutes. The best part is if you have the patience to let it sit overnight, the Braised Minced Pork will tastes even better next day.
Dinner:
Mushroom, Egg and Tofu Donburi
Kimpira Gobo (Carrot and Burdock Cooked with Soy Sauce)
Wine of My Choice:
Domaine Jean Fournier Trois Terres Vieilles Vignes Marsannay Rouge AOC 🇫🇷 2014
Oyakodon, literally means “parent-and-child donburi” in Japanese, is a Japanese dish traditionally made with chicken and egg. Tofu is a great source of protein other than meat. Therefore, I substituted chicken with tofu then added mushroom to gain depth and umami flavors. The tofu was cooked in the sauce and absorbed all the flavors. It was super juicy and succulent. At the end of the meal, I don’t even miss chicken at all.
The history of Domaine Jean Fournier dates back to the early 17th century. It is considered one of the oldest estate in Marsannay, Bourgogne. The domaine applies organic agriculture while Laurent Founier, son of Jean, took over the reign and earned Ecocert certification since 2008.
Trois Terres is made with old vine Pinot Noir coming from 3 different plots in Marsannay, which is located in the northernmost region in Côte de Nuit’s. Laurent Founier described this wine as the “dark side of Marsannay”. It displays ripe strawberry, red plum, red cherry with sultry bouquet, button mushroom and savory scents. Velvety texture with silky tannin, a crisp line of acidity gives its life and can still age for another 3-5 years.
Pairing Trois Terres with the Donburi and Kimpira Gobo are just perfect. The earthiness and savoriness of the two dishes matched wonderfully with the wine. Whenever I come across Asian home cooking that can pair well with wine, it always excites me and proves my theory: Western drinks such as wine can definitely pair with Asian cuisine.
I do believe, as a sommelier, our job is to find the similarity between different food culture and bring them together through wine.
【紐約後疫情時代之一日三餐】 < 第ㄧ篇 >
Mushroom, Egg and Tofu Donburi/ 香菇豆腐蛋丼飯
紐約州及紐約市在實施了將近二個月的居家阻斷疫情的法令後，疫情逐漸地得到控制。六月份便開始進入重新開啟的第一階段，逐一開放工程施工、工廠、批發商、戶外電影院、園藝造景等等產業恢復營業，到目前為止已進入第四階段的最後一個環節。由於紐約市人口密集，與紐約州相互比較之下，開放的階段來的比紐約州慢，對我個人而言，我覺得謹慎為之是好事，但是對商家們來說可就是嚴重的打擊。老闆及員工們都盼著能早日恢復正常營業，期待景氣趕緊復甦。政策的制訂真的很難兩全，但在對新冠肺炎的病毒還沒有找到對症下藥的方法之前，再加上隨時可能爆發的二次感染壓力下，還得靠大家共體時艱，徹底地執行並遵守防疫法則，才能讓疫情的擴散得到完善的控制，將疫情對人類及經濟的傷害減到最低。
「一日三餐」這個單元將會成為我們的常態單元，不管是疫情嚴峻時，還是目前的後疫情時代，我還是會與大家分享我們家的「一日三餐」。
早餐：
綠豆薏仁湯
要把薏仁湯煮的好喝其實不容易，尤其是自己煮過後才知箇中道理。媽媽煮的薏仁湯裡的薏仁總是白白拋拋的 ，軟透得恰到好處，像極了一朵朵盛開的小白花躺在冰冰涼涼的水裡。媽媽薏仁湯的特色是有勾了芡似的濃稠湯汁，也是我鍾情的口味。當做早餐或餐間點心飲用，再適合也不過了。
午餐:
肉燥乾拌麵
大廚事先滷好了一鍋肉燥，用它來拌飯或拌麵，是既方便又快速，也滿足思鄉時的口腹之慾。
晚餐：
香菇豆腐蛋丼飯
金平牛蒡
餐酒：
Domaine Jean Fournier Trois Terres Vieilles Vignes Rouge AOC 🇫🇷 2014
大廚連續煮了好幾個晚上，今晚讓他休息，晚餐由我來打理。
親子丼與金平牛蒡是媽媽的拿手菜之一，也是我蠻常煮的菜。不僅能在短時間內快速完成，也是營養滿分的料理。豆腐其實是很棒的蛋白質來源，這次，我利用豆腐代替雞肉做成這道偽親子丼，吃飽也吃巧，再加入香菇燉煮，味道更加豐富而有層次。有時候變換一下食材也有不同的風景與驚喜！
今晚的餐點搭配法國勃根地夜丘裡最北邊的馬沙內區產的黑皮諾，飲來清爽雅緻，穠纖有度。酒裡散發著潮濕土壤的氣息與金平牛蒡特有的土質氣味及丼飯裡的香菇搭在一起是氣韻合和，土土一家親。
在發現東方的家常料理也能和西方的葡萄酒譜出令人讚賞的樂曲時，是我做餐酒搭配最開心也最滿足的時刻。這種喜悅，一定要分享給你們！
