1 Lime
2 tsp. Fresh chives, chopped fine
1 tsp. Fresh or dried dill
Pinch Salt
4-5 Tbs. Mayonnaise
3-4 Artichokes
½ Lemon
1. Mix first 5 ingredients well and refrigerate until serving.
2. Trim and halve artichokes. Rub cut surfaces with the lemon to prevent them from turning brown. Steam the artichokes, until a knife slides into the thickest part of the cap easily, 15 – 20 minutes.
3. Serve with sauce on the side.
Filed under Other Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Roasted Baby Potatoes
2 lbs Baby potatoes
2 green onions, sliced fine, keep white parts separate
Continue reading
Filed under Potatoes, Side Dishes, Starches
Karl’s Roasted Brussels Sprouts with Canadian Bacon
2 lbs Brussels sprouts
2 slices Canadian bacon, cut into match sticks
Continue reading
Filed under Side Dishes, Vegetables
Karl’s Quick Pickled Japanese Cucumbers
I forgot to start the pickles I was planning to make the day before, so I wanted to come up with a faster way to make Japanese cucumber pickles. I decided to use the technique of Persian hot pickles, heating the pickling liquid and the cucumbers to speed up the process. They came out very much like my favorite cucumber pickles from Gombei.
Filed under Pickles, Side Dishes, Vegan, Vegetables
This is one of those recipes where I took a cooking technique from another recipe that completely changes the dish. I have been making variations of this dish for most of my cooking life, but it rarely came out how I knew it should be. For me this has been a dish in constant evolution, I do not think I have ever made it the same way twice. This is the first time I have even written it down.
Karl’s Wild Rice Pilaf
Filed under California Fusion, Pasta, Rice, Side Dishes, Starches
karllueck
Miriam
Jabberwocky Stew 