Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay. Having moved to the city—from the reservations in the 1950s, ‘60s, and 70s—their stories will soon be lost to history, if they are not recorded now.
Karl’s Asian Salad for a Crowd
Filed under Chinese-American, Salads, Sauces and Spices, Side Dishes, Vegan, Vegetarian
I am making California Fusion Asian pork “tacos” for dinner. I thought it would be nice to have a cool tart slaw to cut the heavy meaty flavor of the filling. Sort of an Asian “taco” with leafy tortilla, filling, and slightly sour Asian “salsa.”
Karl’s Mung Bean and Cabbage Slaw
Filed under Salads, Side Dishes, Vegan, Vegetarian
When I make shashlik and naan I make a Central Asian salad to go with it. Since I am breaking with the tradition menu for this meal, I do not feel constrained about the ingredients I put in my salad. There is not a lot of the European dill and fennel in Central Asia, but as a Californian I’m going to add it to my salad anyway.
Karl’s California Fusion Tomato
and Cucumber Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For my birthday, I am making a variation of Uyghur Shashlik and Naan for dinner. Meat and bread call for salads and a traditional Xinjiang dish would be a carrot salad. The last time I made this I used large Asian carrots. Today, I decided to use the colorful heirloom carrots that have become common in California.
Karl’s Uyghur Heirloom Carrot Salad
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. Jan has started to make it on anyone’s birthday. Jan spent years perfecting the techniques of making the mousse, but she got bored with making just “chocolate” mousse. She now make a different variation every time she make it.
Jan’s Ginger Chocolate Mousse
Filed under California Fusion, Desserts & Treats, Holidays, Treats, Vegetarian
My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Filed under Side Dishes, Vegetarian
My son-in-law is on a low starch diet, so it is a challenge to come up with recipes that fit his desires. I decided that a cream of broccoli soup would be the thing. Looking on-line for ideas showed me that most of the recipes included some form of starch—flour, potatoes, corn starch, beans, and even nuts. For this recipe I did my usual, one ingredient from this recipe, another ingredient from that recipe to make something new and different.
Karl’s Cream of Broccoli Soup
Filed under Green Vegetables, Side Dishes, Soups, Vegetables, Vegetarian
I am making a Southern-ish buttermilk roast chicken, this kind of main dish calls for a sweet potato side. I could have done just a simple roast potato, but I decided spice up a mash. The question is, of course, what spices? Today, I chose ginger, cinnamon, allspice and nutmeg.
Karl’s Sweet Potato Mash
Filed under Potatoes, Side Dishes, Starches, Vegetarian
I bought a mango several days ago and it was in danger of becoming over ripe. When I mentioned that I was thinking about making a fruit salad to go with my chicken dinner the response was quite positive. Gathering what fruit I had produced this salad.
Karl’s Grape and Mango Fruit Salad
Filed under Salads, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 