I had marinated the vegetables for potato salad. This left a half cup of slightly used pickle marinade that I did not want to waste. I decided to slice some cucumber and lightly marinate it for a second side dish.
A classic of modern Japanese cuisine is Japanese curry. I decided to deconstruct this dish into barbecued wings, but this left me with all of the other ingredients of the dish—potatoes and carrots, apples, etc. I decided that turning them into a potato salad would be a good side dish for my barbecue.
I have learned over time that you can make marmalade out of any citrus fruit. Jan had asked me to buy some mandarin oranges, but she was having trouble peeling them with her broken arm. I decided that I needed to use them up before they spoiled.
I am constantly looking for new recipes to try for our Sunday dinners. I had thought of fish stew, but daughter Miriam has to have her meals without garlic or onions. I had suggested a yosenabe, but she felt that that would be too sweet. I settled on a “French(-ish) fish stew, but these frequently have fennel, which she is also not very fond of—and, truth be told, neither am I.
The Provincial fish soup I was making for Sunday’s dinner had fairly few vegetables. I decided that I needed a green salad to go with it. I had recently made orange infused sugar—which always leaves me with three navel oranges to use up. I decided to add the orange segments to my greens. The coconut garnish was a last minute inspiration.
Jan’s Fresno friends come to San Jose every year for the Quilt Festival and we feed and put them up every year. Pat likes chicken and Barb does not eat tomato, so a coq au vin came to mind as a dish that they would both would like. In my mind, red wine never seemed to go with chicken, I prefer a coq au vin with a nice white wine.
Japanese is one of my “go to” cuisines when I am planning a meal. A typical Japanese meal usually includes a selection of different small side dishes—with a variety of textures, colors, and flavors. For this dinner, I have some dishes developed to just the way I like them, some I have made so often that I had never posted any version—doesn’t everyone know how to make norimaki? Finally, there are the dishes I am still experimenting with.
I have been making sushi since I was 20 years old. My father was stationed in Japan during the Korean War and returned with a love of all things Japanese. My father brought back the recipes, my mother learned to cook them, and I learned them from her. I grew up eating Japanese food long before it became a fashionable cuisine in the U.S.
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.