I am doing a Hanukkah dinner and Miriam asked for Brussels sprouts as the vegetable. I was making a lamb meatloaf that would be using the oven and I wanted a way that I could shorten the time it would take to roast the sprouts. My solution was to half steam my vegetables, so that I could quickly roast them in the oven at the last minute after I took the meat out to rest.
Karl’s Lemon Thyme Roasted Brussels Sprouts
Filed under Broiling, California Fusion, Holidays, Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a California Citrus Specialties recipe
Several day ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. They are the size of small oranges, but not particularly juicy—the three yuzu produced ⅓ of a cup of juice. This sour fruit juice is the key ingredient in authentic Japanese ponzu sauce.
Karl’s Ponzu Sauce
Filed under Sauces and Spices
Miriam and Chris went to Boston to be with his family this Thanksgiving. However, my sister, Karen and her husband, were passing through town the day after, so I decided that I would make my feast on Friday. With only five dinners, I felt that “all the fixings” would not be necessary, so Jan made the cranberry sauce and I made green beans and a crust-less pumpkin pie for dessert.
Karl’s Deconstructed Stuffed Turkey
a la Julia Child & Jacques Pepin
Filed under Holidays, Main Dishes, Poultry, Side Dishes, Turkey
I wanted a green vegetable to go with roasted turkey and stuffing. The traditional American side dish involves overcooked green beans, canned mushroom soup and fried onions. Some people actually look forward to this dish every year.
Karl’s Garlic and Chive Harcourt Vert
Filed under Holidays, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 