Many weeks I will spend the entire week thinking about and planning Sunday’s dinner. I have had a rough week—broken car, broken shower, broken refrigerator—and I did not feel I had it in me to plan an elaborate meal ahead of time. A plain ham steak, steamed green beans, a simple coleslaw, and a baked sweet potato would have to do. While this is a meal that started off simply, I got carried away.
Category Archives: Broiling
It is a weekday meal and I wanted something simple and quick. I decided on broiled salmon, but how to make it special? I make a lot of marmalades—most of which I give away—but I usually have a few flavors in my kitchen. Today, I chose the lemon and dill goes nicely with lemon.
I am barbecuing Argentinean beef and I wanted some kind of starchy side dish. Although it is from the other end of the South American continent, I suggested Venezuelan arapas—basically a thick corn pancake—but for some reason Jan said “No.” She was more amenable to empanadas—stuffed pocket bread.
Jan has been working 70-80 hour weeks lately—if only she would get paid for some of that overtime. It is hardly surprising that she has ended up working on our anniversary. Today is Jan and my 33rd anniversary. We are having the major celebration with cioppino tomorrow with the kids, but there is still tonight’s dinner to make special.
When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.
My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.
Several days ago, a friend of Jan’s (Jennifer Anderson) gave her three yuzu to pass on to me. Yuzu’s flavor is describes as a cross between a grapefruit and a mandarin orange. It is the key ingredient in authentic Japanese ponzu sauce. Having turned this bounty into ponzu sauce it seemed clear to me that salmon teriyaki would be a good use for it. Steamed rice and pickled vegetables are the obvious go-together for a weekend Japanese meal.
I am doing a Hanukkah dinner and Miriam asked for Brussels sprouts as the vegetable. I was making a lamb meatloaf that would be using the oven and I wanted a way that I could shorten the time it would take to roast the sprouts. My solution was to half steam my vegetables, so that I could quickly roast them in the oven at the last minute after I took the meat out to rest.
Chris requested New England Boiled Dinner for his birthday. According to Wikipedia: This is a “traditional New England meal, consisting of corned beef, or a smoked “picnic ham” shoulder, with cabbage and added vegetable items, often including potato, rutabaga, parsnip, carrot, white turnip and onion.” This is one of the original American “one pot meals.”