Daughter Eilene has gone off to an archeological dig on Nevis, so it is just Jan and me for dinner for the next month. It is a weekday meal and I wanted something simple and quick. A while ago, I broiled some salmon using my lemon marmalade as a glaze. Recently, I made some white peach jam. I wondered how would this jam work as a glaze for salmon?
Karl’s Broiled Salmon with Ginger White Peach Glaze
Filed under California Fusion, Main Dishes
I frequently make deviled eggs for my wife Jan’s Ethno Breakfast. I try to keep things interesting—for me—by creating a new recipe each time I do this. This is a risky business, as not all new creations are successful—some experiments are simply not something to put into someone else’s mouth.
Karl’s Thai Curried Deviled Egg
Filed under Breakfast, California Fusion
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.
Karl’s Ginger White Peach Jam II
Filed under Desserts & Treats, Vegan, Vegetarian
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.
Karl’s Cock-a-Leekie Soup
Filed under Chicken, Main Dishes, Soups
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.
Karl’s Chinese Chive Stem and Sichuan Pickle Stir Fry
Filed under Side Dishes, Vegetarian
Adapted from Quaker Oats Famous Oatmeal Cookies
Father’s day is here and wife Jan decided to make me cookies. While she wanted to make healthy oatmeal raisin cookies, I usually prefer chocolate chip. We compromised.
Jan’s Father’s Day Orange Oatmeal Chocolate Chunk Cookies
Filed under Desserts & Treats
I was craving Japanese food this week, so I decided that that would be the theme for my Sunday dinner. In particular, I wanted barbecued teriyaki salmon. Today, I wondered what would happen if I mixed miso into my teriyaki sauce.
Karl’s Miso Teriyaki Barbecued Salmon
Filed under Main Dishes
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.
Karl’s Teriyaki Grilled Green Onions
Filed under Side Dishes
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.
Karl’s Tofu and Wakami Miso Soup
Filed under Side Dishes, Soups
I am making grilled salmon for Sunday’s Japanese feast. While I could have served just plain steamed rice to go with the salmon that is not my style. While I am making several pickles to go with dinner, I decided to make vegetable makizushi as well.
Karl’s Vegetarian Futomaki
Filed under Rice, Side Dishes, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 