Wife Jan has started research for her next book and is interviewing the denizens of Silicon Valley again. She cannot afford to pay the people who talk to her, but she wanted to show her appreciation for taking up their time. She asked me to whip up some jam to give them. It is stone fruit season, so white peach jam seemed appropriate.
Wife Jan has just had dental work and needs something soft and filling, a tasty soup would fit the bill. Cock-a-leekie soup is a traditional Scottish soup from the 16th Century when Scotland and France were aligned against England. Originally a French chicken and onion soup, the Scots used their local ingredients—leeks and barley to make a similar soup.
I tend to make some Chinese dish at least once a week for a week day meal—this comes from having spent several years in Asia. Wife Jan really likes mapo doufu and it makes frequent appearances on these nights. However, mapo dofu has little in the way of green vegetable matter—beyond some green onion—so I tend to make a vegetable stir fry as a second dish.
I am making miso teriyaki salmon for Sunday’s dinner. While I made several pickles I still wanted to have some onions. Daughter Miriam is off onions, so even dishes that I would normally have add onions to I had made them without. The last bag of green onions I had bought had had large white stems (⅜+ inches thick) with very little of the green tops—perfect for grilling.
I am making barbecued salmon for Sunday’s dinner. A traditional Japanese meal consists of a soup and three sides—the rice goes without saying—and this usually means miso soup. Miso soup can be as simple as dashi and miso, but frequently other ingredients are added to enrich this simple broth. Today, I am adding tofu—that I trimmed off my block of tofu for my salad—a few enoki mushrooms, and some wakami seaweed.
As I was gathering ingredients for my Sunday Japanese feast, I spotted kabu (カブ)—Japanese turnips. I thought, “Umm, turnip pickles, those would be good.” While I have made these pickles before, I have apparently never posted them. Today, I chose to salt pickle (shiozuke; 塩漬け) my turnips.