Winter feast with a trusted friend

 The day I planned to meet up with an old friend

One afternoon, the phone rang.
My heart skipped a beat the moment I saw the name on the screen. It was a friend from my school days.
She said she would be in Tokyo for a business trip, so we decided to meet up after a long time.

How many years had it been since I last saw her?
Since it was a special occasion, I wanted to chat leisurely at my place. So, I decided to invite her over and host her.
Before I knew it, Christmas was just around the corner.
It was the perfect opportunity, so I decided to add a touch of the season to the table and have an early Christmas party.

Once that was decided, the first thing to do was to plan the table coordination.
As soon as I spread out the white linen tablecloth I had just bought, the atmosphere in the room brightened up. I took out dishes from the cupboard and arranged them on the table, and the fog and marais dishes looked fresh with an unfamiliar expression.

"How about this combination?" "No, this one might be better."
Thinking about it while imagining her face makes my heart feel warm and happy.
Now, what should I cook? That's the most challenging part.

 

Seafood Paella in a Frying Pan

I had decided on seafood for the main dish.
She had always been a seafood lover, much more than meat. I clearly remembered that she liked fish, shrimp, and shellfish.

So, I decided to try paella, which I had always wanted to attempt. I bravely used two cups of rice, thinking she would eat a lot. I immediately started cooking with my beloved Yamago iron frying pan.
I didn't have a dedicated lid, but the lid of my KING Musui Nabe 20cm surprisingly fit perfectly, and I couldn't help but laugh to myself at how well it sealed.
As I heated it up, the aroma of seafood slowly spread through the room.

Although two cups of rice was definitely a lot for two people, it cooked perfectly in the 22cm iron frying pan without any problems. Next time, about 1.5 cups seems to be just right.

 

Sea bass carpaccio with a touch of winter

For another dish, I wanted something light with fish. In that case, carpaccio would be the obvious choice.

Suddenly, a memory of a kumquat tree I saw in Kamakura came to mind.
I had always wanted to make a carpaccio topped with sliced kumquats, watching the glossy fruits shimmer in the winter light, but I hadn't had the chance to try it yet.

When I looked in the greengrocer, kumquats had just started appearing, and there were small but firm ones on display. I picked them up without hesitation and brought them home.
When I cut them at home, perhaps because it was the beginning of the season, there was a bit more pith. However, when I tasted a slice, there was almost no bitterness, and a sweet aroma gently wafted up. The soft texture of the pith was also good, and I was delighted that it would make a nice accent for the carpaccio.

The fish to pair it with was seasonal sea bass.
Its firm flesh and translucent whiteness were beautiful, perfect for winter.

Layer thinly sliced kumquats, drizzle generously with olive oil, and sprinkle with coarsely ground salt. Finish with purple sprouts, and the "Winter Carpaccio" is complete.

I chose the fog white plate for serving.
On the pale white dish, the orange of the kumquats and the translucence of the sea bass stood out even more, creating a dish that blended beautifully with the winter table.

 

The Must-Have Mushroom and Cilantro Salad

This is a mushroom and cilantro salad that I've always loved and continued to make.

It's a very simple dish, just sliced mushrooms mixed with roughly chopped cilantro, but for me, a cilantro lover, it's the best combination, so much so that I could eat it endlessly. For the dressing, I prepared a mixture of balsamic vinegar, soy sauce, olive oil, garlic, and salt. To finish, I topped it with grated cheese.

 

I also tossed the ripe avocado I had left in the fridge with a little extra dressing I had made. The creamy avocado turned out to be a completely different dish, even though it used the same dressing.

 

Red Cabbage Marinade

For a palate cleanser, I chose red cabbage marinade.
It was something subtly added to the corner of a one-plate lunch the other day, and its vibrant purple color and refreshing aftertaste stuck in my mind, making me want to try making it at home someday.

Relying on my memory of the taste, I marinated it with white vinegar, salt, and pepper. After letting it sit for a while, the color of the red cabbage brightened even further.
When I tasted a bite, I involuntarily exclaimed, "This is it!"

 

With orange, green, and yellow on the table, the addition of purple brought it closer to a more sophisticated winter dining experience.

 

Savoring cherished time together

Just as I finished arranging the food, the doorbell rang.
It had been a long time since we last met, but the moment I opened the door, her smiling face still had the same youthful charm from our school days.

I had a mountain of things I wanted to talk about, but first, we raised our wine glasses for a light toast.
From then on, the conversation flowed endlessly, from updates on our lives to old memories.
She really enjoyed the food too.
As I dished out the paella, she laughed and said, "You know, seafood is still my favorite."
I replied, "You've always been that way. That's why I made this today." She looked surprised for a moment, then smiled happily, and I felt a gentle atmosphere settle between us.

Talking, eating, and then talking again.
Such comfortable time continued, and before I knew it, it was completely dark outside.
It's truly wonderful to spend time with a close friend with whom you can talk about anything without holding back.
As an adult, such unpretentious moments of laughter resonate deeply in the heart.

When will we be able to meet again?
Until then, I hope we can both continue to build our lives in our respective places.