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
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
I am making chicken cacciatore and rustic bread for Sunday dinner. I wanted a hot veg to go with these dishes. It has been a while since I made steamed artichokes.
Karl’s Steamed Artichokes with Tarragon Caper Butter Sauce
Filed under California Fusion, Steaming, Vegetables, Vegetarian
Dong quai steamed chicken is one of those dishes that I had in Chengdu and reconstructed from the memory of the taste. You steam the chicken for hours until the meat is falling off the bones. I remember that it had ginger and Chinese broad beans and was finished off with pea top. Pea tops are the tender leaves at the ends of the pea plant.
Karl’s Chinese Steamed Ginger Chicken
Eilene trimmed our grape plant—it was starting to overrun the fig tree. I looked at all of these fresh grape leaves and thought dolmas! I have made them with bottled preserved leaves, but I am sure they are even better with fresh leaves. When you say “dolma” you have only said “stuffed thing.” What is stuffed and what you stuff it with can cover a world of possibilities.
Karl’s Greek Dolmas
Filed under California Fusion, Lamb, Main Dishes, Rice, Steaming, Vegan, Vegetarian
Adapted from a Leite’s Culinaria recipe
Happiness for Jan is a pot of steamed clams and/or mussels. Since I am doing a Portuguese feast with a salt cod dish and caldo verde, I thought clams would go very well. The first dish I looked at was roast pork smothered in steamed clams. Jan was quick to reject this. She does not mind a little pork in her clams as a flavoring, but in her mind it is all about the clams.
Karl’s Portuguese Steamed Clams
Filed under Main Dishes, Seafood, Steaming, Stews
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole.
Karl’s Asian Sweet Potato Casserole
with Marshmallow Topping
Filed under California Fusion, Chinese-American, Potatoes, Side Dishes, Steaming, Vegan, Vegetarian
I used half a head of cauliflower in the soup I was making this Sunday. I decided that I would make a side dish with the rest, but it was not quite enough to feed five people. I also had some green beans, left over from earlier in the week, but also not enough for a separate dish. Finally, the strawberries I bought on Saturday needed to be used up, because they were quickly starting to go bad. Of such happen stance, a new dish is created.
Karl’s Strawberry Vinaigrette
Cauliflower and Green Beans
Filed under Salads, Side Dishes, Steaming, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 