Jan and Eilene went on a walking tour of the coast of Devon while they were in England. They stayed at Home Farm, a B&B run by the Stubbs. During the day Michael led them on guided tours of the historic area and at night would come back to food prepared by a master cook. Alison Stubbs is working on writing a cookbook, creating healthy, locally sourced, takes on traditional Devon fare.
Karl’s Carrot, Coconut and Ginger Soup
Filed under Side Dishes, Soups, Vegan, Vegetables
While the family has been away the garden has kept growing. I have two large Armenian cucumbers that need to be used soon. To go with my carrot soup I will make a light cucumber salad. Some fresh dill and vinegar is something I have not done lately.
Karl’s Cucumber and Dill Salad
Filed under Salads, Side Dishes, Vegan, Vegetables
I had originally planned to roast the potatoes with the chicken, but both Jan and Eilene went, “Alison made these great sesame potatoes.” [Hint, hint, nudge, nudge, say no more.] Again I am making this recipe based solely on a description of the finished product.
Karl’s Sesame Potatoes
Filed under Side Dishes, Starches
Jan woke up in the mood for scones. She knew that I have had a jar of double strength orange-infused sugar sitting on my counter melding for two weeks now. She asked for orange scones.
Karl’s Orange-Infused American Scones
Filed under bread, Breakfast, Side Dishes
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. When I made my savory beef muffins I used my mother’s recipe for pizza dough. However I realized that is had also used my mother’s minimalist instructions.
Filed under bread, Side Dishes
Adapted from French: The Secret of Classic Cooking Made Easy
Jan taught a few classes in Paris during her summer breaks a few years ago. While she was there she picked up a French cook book. She decided that I should make some recipes from it for the French girl while she was here.
Karl’s Gobi Musallam au Gratin
Filed under Side Dishes, Vegetables
Adapted from French: The Secret of Classic Cooking Made Easy
All of this week’s recipes are from a French cook book that Jan bought me. She decided that I should make some recipes from it for the French girl while she was here. I decided that I needed a starch dish for the carbohydrate eaters in the group.
Karl’s French Rice Pilaf
Filed under Side Dishes, Starches
I make my parsley potatoes exactly like my mother, with the exception of almost everything. My mother would use White Rose potatoes that she would cut into small pieces. I use whole small baby Dutch potatoes. My mother would use one clove of garlic, one green onion and one tablespoon of parsley. I triple all of these ingredients. Other than that the recipes are exactly the same.
Claudia’s Parsley Potatoes
Filed under Side Dishes, Starches
This is a weekday meal, so I usually do not go to all the effort that I put into my Sunday feasts. However, that does not mean that it should be bad for your or not taste good. “Quick” does not necessarily mean “bad.”
For the most part I try to make may own dressing for salads. However, I have not been able to replicate the flavor of Hidden Vally Ranch Coleslaw dressing. It simply tastes “right.”
Karl’s Coleslaw
Filed under Salads, Side Dishes, Vegan, Vegetables
With the French girl here every day seems like a challenge meal day. I decided I needed a vegetable side dish to go with my chicken and faro. I have not made Brussels sprouts in a while and Jan really loves them.
Karl’s Roasted Brussels Sprouts with Lime and Chives
Filed under Side Dishes, Vegan, Vegetables
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Miriam
Jabberwocky Stew 