Main dish: Broiled Red Snapper and Citrus-Soy Sweet Potatoes

Side: Sesame-Spinach Rolls

Dessert: Rice Pudding with Candied Kumquats

At LONG last, I discovered a source for Kumquats and a bunch of other great gourmet ingredients! McEwan’s at the Don Mills Mall has it all!

Since I stumbled on the Kumquats last Saturday, I decided I should seize my opportunity to cook up one last winter recipe before moving on to the spring stuff.

Tonight’s guests were Tina and Lance – being from San Francisco, I thought they’d be pretty good judges of how good my asian cooking skills were!

On today’s menu:
Broiled Red Snapper (actually we used B.C. Snapper)
Citrus-Soy Sweet Potatoes
Sesame-Spinach Rolls
Rice Pudding with CANDIED KUMQUATS

Things I learned:
- Where to find Kumquats and other gourmet ingredients: McEwan’s in Toronto
- Where to find sushi rice (albeit in a massive bag size): Loblaws Superstore

Checking out my giant bag of Sushi rice

- When serving an asian-inspired meal, I found it was nice to complement the meal with a loose-leaf tea instead of wine. I used a tea set that was mailed to us from Korea by Brendan’s cousin Chris and his girlfriend Emily, in celebration of our wedding.

Favourite dish of the evening: Rice pudding with Candied Kumquats

Brendan’s cleanup rating: 15 minutes (this is partly because I cleaned pots and pans as I used them. Brendan didn’t have to do all the cleaning this time!)

Happy Customers: Brendan, Lance, Tina