Jan’s favorite dish, when we go to a Japanese restaurant is kitsune udon. Udon is a thick wheat noodle that is a standard for a large variety of Japanese soups—both hot and cold. While kitsune refers to a fox, the distinguishing ingredient in this dish fried tofu—apparently the favorite food of the magical, Japanese, shape-shifting foxes.
Karl’s Kitsune Udon
Filed under Main Dishes, Pasta, Soups
My neighbors are taking care of one of their aged mothers. I went to speak with the wife and when she came to the door it was obvious that she as was exhausted. She was in clear need of a mitzvah.
Karl’s Mitzvah Beef Stew
Filed under Beef, Main Dishes, Potatoes, Stews, Vegetables
Usually, I simply throw a large sweet potato into the oven and roast it whole. My diners may then cut off as much or little potato as pleased them. Since I never did anything more than prick the potato with a fork, I have never posted this dish, because it is hardly a recipe.
Karl’s Roasted Sweet Potatoes
Filed under Potatoes, Side Dishes, Vegan, Vegetarian
Last week, Jan and I went over the hill to Santa Cruz to visit her “new” brother. While we were there, we stopped by a large book store that was going out of business. The cookbook section was fairly picked over, but as I was perusing the fiction section I found a book Izakaya: Japanese Bar food—someone had obviously picked it up and then changed their mind, leaving it “where ever.” Their loss, my gain. This Sunday, I decided to make a Japanese bar style dinner.
Karl’s Poke Onigiri
Filed under California Fusion, Rice, Side Dishes
Jan recently came back from Hopi, and had high praise for Hopi beans and hominy. I decided to do a Hopi/Southwestern Indian meal for last Sunday. In addition, to Hopi beans and hominy, I am making Southwestern Indian chicken and blue corn tortillas.
Hopi Pinto Beans and Hominy
Filed under Beans, Side Dishes, Vegan, Vegetarian
I made meatloaf hamburgers for the Fourth of July and California fusion burgers call out for an international salad. Japanese potato salad has quickly become a favorite of our house. I have been trying to replicate the potato salad of our favorite Japanese restaurant Gombei. Last time I came close, but it was still slightly off.
Karl’s Japanese Style Potato Salad II
Filed under Potatoes, Salads, Side Dishes, Vegetarian
Daughter Eilene has finally convinced me to try Japanese mayonnaise. Jan and I were wandering through a Farmer’s market and I saw a bin of differently colored marble potatoes—AKA new potatoes, these are simply potatoes that have been harvested while they are still only an inch in diameter. I thought they would make a good Japanese potato salad.
Karl’s Colorful Potato Salad
Filed under California Fusion, Potatoes, Salads, Vegetarian
Our favorite local restaurant is Gombei. When you buy a dinner, they serve a rotating set of tsukemono. These side dishes can be a variety of pickled cabbage, pickled cucumbers, or hijiki salad, pickled pumpkin, or okara—tofu lees. When you place your order, you have no idea which ones you will be getting today.
Karl’s Japanese Style Potato Salad
Filed under Potatoes, Salads, Side Dishes, Vegetables, Vegetarian
I had decided to make Moroccan chicken wings for this Sunday’s dinner. Couscous is the obvious starch to go with them. Since I was using Ras el Hanout—a Moraccan spice blend—for the chicken, I thought it would also work well with the pasta.
Karl’s Moroccan Couscous
Filed under California Fusion, Pasta, Side Dishes, Vegan, Vegetarian
Jan just had two temporary crowns put in and is eating soft food. While she had smoothies and blended Fishyssoise the first days, she wanted something more substantial by the third day. The last time she had a crown put in, I made her Shepherd’s Minced Pie.
Karl’s Minced Cottage Pie
Filed under Beef, Main Dishes, Potatoes, Stews, Weeknight
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Miriam
Jabberwocky Stew 