Since I discovered a decent canned version of Hollandaise sauce, I have been making Eggs Benedict at least once a week. While I love the version that is sold in most restaurants, I am constantly tinkering with the recipe. Today, my wife Jan wanted pancakes for breakfast, but I wanted eggs Benedict—and a new variation was born.
Broiled salmon has become a go to weekday dish when I need a fast meal for the family. I have discovered that my homemade jams make a good glaze and I have used lemon, orange, and my ginger peach jams to great success. Jan has recently discovered that she loves liliko’i—passion fruit—and when I discovered a jar of Liliko’i jam at the local Hawaiian market—Kumar’s Island Market—I knew I had to buy it.
Adapted from a RasaMalaysia recipe
Wife Jan asked for chicken satay for Sunday’s dinner. If you search for this dish on-line you will find it spelled both “satay” and “sate.” While these are basically the same dish, the difference lies in whether the recipe has more Thai or Indonesian influence in the seasoning. While the recipe I based this one on was more Malaysian, I pushed it toward Thailand in my choices of ingredients.
My family has been sick or traveling so we have not had a Dad cooked Sunday dinner in a while. My wife and daughter Miriam are both “off” onions and garlic, so anything I do has to be adapted to their needs. At the moment, my wife does not trust any meat but fish. Taking all of these issues into account I thought a fish stew would fir the bill. A Thai soup—with coconut, lime, and Thai seasonings—was but another small step.
Wife Jan has been having digestive difficulties for the last few weeks. She is finally getting better, but she is being really cautious about reintroducing various foods to her diet. At this point, she knows that she can handle seafood, but she is still afraid of chicken.
Followers of my blog may notice a new item in the menu bar—Jabberwocky Index. While this site is not about the poem Jabberwocky, my daughter is correct—in the About page—about my fondness for the poem. In high school (1967-‘71), my friends and I found and shared various translations of this poem—actually I think it was my friend R*** H********* who found most of them. Besides the original poem, I had translations in French (tr. 1931), German (tr. 1872), and Latin (tr. circa 1871). I also had one parody version in Plain Geometry (1925).
I have just updated my wife’s research site—The Silicon Valley Cultures Project—after several years of dormancy. There are many anthropologist who are followers of my blog and I wanted to spread the word. Jan suggested that I make a dish to celebrate and justify the announcement on a food blog.
Broiled salmon with ginger peach glaze has become a standard weekday meal at my house. The question is what vegetable do I serve with it this meal. Frequently that choice is broccoli, but wife Jan has not been well and broccoli is a bit hard to digest. Jan decided that she could handle green beans, but plain steamed beans is a bit boring. Jan has already decided that she is having no difficulties with mushrooms, so off I went on a spur of the moment creation for two.
Wife Jan is just getting over the flu and she wanted “real” food, but was concerned about moving too fast off of a bland diet. Stir-fries are infinitely variable—What do you have? What do you need? What blend of sauces would go with these decisions. Today’s answers were cod, Shanghai bok choy, napa cabbage, and shiitake mushrooms, and a few green onion tops—flavorful, but easy to digest. For the sauce, I decided on a base of oyster sauce with soy sauce, and a bit of ginger —avoiding my usual addition of chili garlic sauce.