Coral, you didn't ask a question, so I will assume it is the same as above (which, likewise, is the same as two post ago!). Anyway, I am a bit uncertain as to how adventurous the
utahime are in terms of food, specially outside of Japanese/Chinese/Singaporean/Malay are they (we already know Kajiura Yuki likes nasi goreng). So, if I were to prepare a full menu, I would make, served family style,
1) Chinese steamed eggs or chawanmushi.
2) Stir fried broccoli rabe or, in lieu, gai-lan served with oyster sauce.
3) Braised daikon. (This would be the one dish I haven't practiced/tested much, or, in lieu, braised squash).
4) Slow boiled watercress soup.
5) Vegetable medley.
6) White cut chicken.
7) Cantonese style steamed fish.
8) Roasted pork.
9) Tapioca pudding.
And, of course, steamed rice.
Edit: for drinks, I will stick with chrysanthemum, green or oolong tea; however, if somebody asks for alcoholic beverages, I would go for either a tripel (Karmeliet is good), a pilsner (Stella Artois?), white wine (a dry Rieslieng or Gewurztraminer) or sake.
I have pretty much cooked all of them with certain frequency, except for #3. In a way, it is not much of a challenge, as I am familiar with the recipes. The challenge would be to cook ALL of them and have them ready at the same time, specially because #1 and #7 are time sensitive.
If I were to cook western style, I would make braised short ribs or prime rib, served with potato puree, broccoli rabe, glazed carrots and mushroom, or might go a bit wilder and make some BBQ of sorts (pork, it has to be pork!!!). For appetizer, a salad of sorts. And, for dessert, creme brulee, though, if it is in season, I might do a blueberry grunt or blueberry pie plus homemade ice cream.
Whom to invite? FJC + FBM. Hey, the more the merrier! :)
Since we are in the topic of food, if you could take any of the
utahime to a restaurant for dinner, what restaurant type it would be (please, be specific) and with whom?
PS: Coral, since you mentioned perogies, can I assume you are in AB, SK or MB?