I'm back! I think life has settled a bit to allow me to return to some bento-ing. Today's bento started with some inspiration from my recent cruise vacation. My wife loved the various fruit based cold soups we had and wanted to share to yummy goodness. This spawned the idea of a light summer menu, nothing too flashy here just a nice respite from the harsh summer heat.
We start off with a Cream of Strawberry soup. Very simple and delicious soup with a hint of sweetness. It's made as a copycat of the soup we had on board the ship. (they had other flavors too like blueberry, melon etc). I can only describe it like a less sweet lighter version of melted strawberry icecream. I know weird huh?
The main entree was a baja fish taco/wrap. Self assembly required on this one some folks like a lot of green some folks don't. I used sable cod here a nice flaky white fish with a wonderful soft texture. I would have saved half the money by going with normal cod, but at the time there was none on hand. I'll say it was a happy accident, Sable cod yielded a really nice soft buttery texture that normal cod does not. Maybe some of my eaters will notice. I made a simple spicy cilantro mayo to go with the taco (it's pictured in the box up top)
A nice jicama slaw to round out the sides. Something crunchy to balance the soup. This was actually a pretty interesting recipe, it added cumin for some smokey flavor, I splashed in some sesame oil to bring in some nice aroma (and to add my own signature to the dish). A surprisingly easy to make but complexly flavored dish. My kudos to the original recipe author (whoever you are)
I originally had intended dessert to be a simple fruit salad. But I couldn't pass up the opportunity to make one of my wife's favorites: Prosciutto wrapped figs. I'm a pretty big fan of these too, it's got a lot of those nice contradictions that make it fun to eat. It's salty from the ham, but sweet from the honey and fig. It's soft from the fig yet a bit crispy from prosciutto. Anyhow figs are in season so what better way to celebrate.
I had a good time making the bento, it's good to get back into the regular pace of things. I hope to start back on a weekly schedule, we'll see if that happens
- Spiced cod with baja sauce (tortilla's not pictured)
- Jicama slaw
- misc greens to fill the taco
- Honey glazed prosciutto wrapped figs
- Cream of Strawberry soup