I wanted a green vegetable to go with roasted turkey and stuffing. The traditional American side dish involves overcooked green beans, canned mushroom soup and fried onions. Some people actually look forward to this dish every year.
Karl’s Garlic and Chive Harcourt Vert
Filed under Holidays, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Jan has requested corn chowder with crayfish for her birthday, but crayfish were out of season. I made the soup with langoustine. She also really likes mussels, so I decided to steam some as a side dish.
Karl’s Marsala Steamed Mussels
Filed under Main Dishes, Seafood, Steaming
I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.
Karl’s Leek and Bell Pepper with Dark Soy
Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian
With the kid’s on the Atkins diet I have to make more vegetable dishes and less dishes that use starch. To go with my char siu pork, I decided that steamed bok choy would be a good Chinese addition. This dish has minimal prep work and a quick sauce.
Karl’s Steamed Bok Choy with Mushroom Sauce
Filed under Chinese, Green Vegetables, Sauces and Spices, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
I needed a vegetable to go with my barbecued tri-tip and mushrooms. I wanted the dish to be Asian, but I did not want to have just a third dish covered in Sichuan pepper sauce. I decided on French green beans, Harcourt vert, that are thinner and more tender than regular American green beans.
Karl’s Green Beans with Dark Soy Sauce
Filed under Chinese, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
Filed under Barbeque, Side Dishes, Treats, Vegan, Vegetarian
I decided to experiment with pickled green pepper (Piper nigrum ). This is a new spice for my family, so I plan to go cautiously. When I did my surf and turf for Miriam’s birthday I discovered just how good a tri-tip could be with simply salt and pepper.
Karl’s Salt and Pepper Tri-tip
with Green Pepper Sauce
Filed under Barbeque, Beef, California Fusion, Holidays, Main Dishes, Sauces and Spices
I made some biscuits for a weekday dinner and I wanted something to go with them. Today, I felt like salmon. Trying to think of something new to do with it, I used some honey and Balsamic Vinegar de Modeno.
Karl’s Honey Balsamic Glazed Salmon
Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood
I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.
Karl’s Adkin’s Vegetable Tajine (Tagine)
Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian
I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine. I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.
Karl’s Zucchini Ras el Hanout
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 