Timing is always a challenge when making a Thanksgiving’s day meal, so an appetizer or two is always a good idea to keep the hordes at bay. While Eilene hates mushrooms, everyone else loves them. This is a dish you can cook slightly ahead and quickly re-warm just before serving.
Category Archives: Rice
A meat and carbohydrates heavy Thanksgiving dinner calls for at least one green vegetable side. This year, I decided on Brussels sprouts, one of Jan’s favorites. However, being a holiday meal I wanted something more than just plain steamed sprouts.
I am making a Japanese feast this Sunday and—with my family’s dietary concerns—I need to make the starch dish separately. In most Japanese rice dishes the rice is cooked and then things are added to the plain rice. Takikomi gohan is “similar to Japanese maze gohan (mixed rice), but where maze gohan involves mixing cooked ingredients and seasonings into precooked rice, to prepare takikomi gohan, ingredients and seasonings are combined with uncooked rice and [then] cooked together.”
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading
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.
I keep a wide variety of rice in my pantry—Italian arborio, aged Indian basmati, Spanish Bomba, short grain Japanese rice, Thai Jasmine, Chinese red rice, American wild rice, as well as Californian jasmine and short grain brown rice. Jan has been loving my rice pudding, so when she suggested using Black rice I had it ready to hand. During imperial China, this rice was for the emperor alone.
I make Greek barbecued lamb for Easter and I wanted a Greek starch side dish. I have done Spanakorizo (spinach rice) and Spanakorzo (spinach pasta), but I wanted to do something different. The Persian store near me carries large frozen artichoke caps and I decided to do something with them.