The kids really like mushrooms, so I am constantly trying new ways to make them. This is one that I started making about a year ago, but it is well worth repeating. Jan does not like bacon (a childhood trauma), but you may sauté the vegetables in the grease of 1 strip of fatty bacon instead of butter. If you do this, you may also crumble up the bacon and add it to the mix.
Category Archives: Vegetables
Karl’s Garlic Thyme Green Beans
I am always experimenting with quick ways to spruce up plain steamed green beans. This one was a last minute flourish to go with my Karl’s Smoked Turkey Shepherd’s Pie.
Karl’s Garlic Thyme Green Beans
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Filed under Side Dishes, Vegan, Vegetables
Karl’s Quick Pickled Daikon Radish
Daikon radishes tend to be very large, as much as 18 inches long and 2½ inches thick. Even though I bought the smallest radish in the bin I still had half a radish left after I had cut up the portion I was using in the Yosenabe. What to do with it? I had already made cucumber pickles, but how about daikon pickles? I switched the radish for the cucumbers in my Quick Pickled Japanese Cucumbers. Since the radish is a bit firmer than the cucumbers, I gave it an hour in the salt before rinsing it off.
Karl’s Quick Pickled Daikon Radish
Filed under Pickles
Karl’s Fresh Tofu with Bonito Shavings
One of the things I love about J-town is San Jose Tofu. This is a small (if there are more than three customers someone has to stand outside), unpretentious shop with one goal—making fresh tofu daily. The difference between today’s fresh tofu and the stuff everyone buys in the plastic tubs is the difference between a fresh-picked, vine-ripe tomato and what you get at the supermarket, technically the same, but not.
Karl’s Fresh Tofu with Bonito Shavings
Our favorite restaurant, Gombei, is right next door and you know where they get the tofu for their Cold Tofu sidedish. The following is my attempt to replicate something close to their dish.
Filed under Side Dishes, Vegetables
Karl’s Quick Pickled Japanese Cucumbers II
Based on a www.thekitchn.com recipe
I did not want to make the same pickles I did last time so I changes the seaweed I was using and added some bonito shavings to these pickles.
Karl’s Quick Pickled Japanese Cucumbers II
Filed under Pickles, Side Dishes, Vegan, Vegetables
Karl’s Steamed Artichokes with Lime, Chive and Dill Sauce
Ingredients
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
Directions
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 Brussels Sprouts with Canadian Bacon
Karl’s Roasted Brussels Sprouts with Canadian Bacon
Ingredients
2 lbs Brussels sprouts
2 slices Canadian bacon, cut into match sticks
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Filed under Side Dishes, Vegetables
Karl’s Quick Pickled Japanese Cucumbers
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.
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Filed under Pickles, Side Dishes, Vegan, Vegetables
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Miriam
Jabberwocky Stew 