Having just made my Christmas jams—orange and lemon—I decided to use them in making dinner. I used the lemon marmalade for the chicken. For the broccolini, I chose the orange marmalade. This is really a quick and easy side dish.
Karl’s Broccolini with Orange Sauce
Filed under Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Several days 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. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.
Karl’s Ponzu Salmon Teriyaki
Filed under Broiling, Main Dishes, Sauces and Spices, Seafood
I am making a salmon teriyaki with ponzu sauce and I like to have a variety of pickled side dishes with any Japanese style meal. One of the dishes I made used the ponzu sauce and another I made with just the yuzu skin (the citrus part of the ponzu sauce). I wanted some contrast between my side dishes, so I decided to make a quick spicy kimchi. Real kimchi should be fermented for days or even weeks, but I wanted some of the flavor with none of the waiting.
Karl’s Quick Spicy Cabbage (Kimchi)
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
You can buy ponzu sauce in many Asian stores and even some of the larger supermarkets (at least in California). I had made some fresh ponzu sauce and I was experimenting with what I could do with it. I had bought some frozen edamame pods, which are immature soybeans, picked before they’ve had a chance to turn into the harden beans. Tossing these delicate morsels with the sauce seemed like such a good idea—one more small plate for my Japanese dinner.
Karl’s Ponzu Edamame
Filed under Sauces and Spices, Side Dishes, Vegetables, Vegetarian
A while ago, I posted some lemon Japanese cucumber pickles that I had adapted from Just one Cookbook. She pickled the cucumbers whole and I found them just a bit lacking in lemon flavor. recently, one of Jan’s friends (Jennifer Anderson) gave her three yuzu. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange.
Karl’s Yuzu Japanese Cucumber Pickles
Filed under Pickles, Side Dishes, Vegan, Vegetarian
Jan has a potluck today and most of the other people signed up for meat dishes. Jan thought that there should be at least one vegetarian option. I suggested saag paneer, greens with cheese.
Karl’s Saag Paneer II
Filed under California Fusion, Side Dishes, Vegetables, Vegetarian
Jan, Miriam, and Eilene all wanted latke for the last day of Hanukkah. I made both regular potato latke and less traditional sweet potato latke. Miriam also wanted roasted Brussels sprouts. Latke and sprouts are both side dishs, so I decided I wanted to make a stuffed meatloaf as my main dish, a variation on an Ashkenazi klops.
Karl’s Lamb Klops
with Apricot Sauce for Hanukkah
Filed under Holidays, Lamb, Main Dishes
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
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Miriam
