This seems to be my week for trying to improve recipes I have made recently. Last week I made an Asian influenced salad to go with my salmon teriyaki. I am making salmon again and the salad was good enough that I wanted to try and make it better.
Karl’s Asian Apple Cabbage Salad II
Filed under California Fusion, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
Jan requested fresh crackers for her dinner with her friends. While they are good all by themselves—“Crack”ers, as Jan calls them—I thought I would add a spread for them while my diners waited for me to finish the other dishes. A tapenade is a primarily made from chopped olives, with a bit of oil to make it a paste.
Karl’s Red Pepper Tapenade II
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
Adapted from a Fine Cooking recipe
Jan loves lemon curd, so a while ago I made some with Meyer lemons. It worked out so well that I have made it a couple of times. It is really tasty, but it does not last or keep long.
Karl’s Lime Curd
Filed under Breakfast, Vegetarian
I had decided to have salmon teriyaki for dinner on a week night. Usually I would serve rice and Japanese pickles with this. I decided that I wanted something different, maybe some kind of Asian salad.
Karl’s Asian Apple Cabbage Salad
Filed under Salads, Side Dishes, Starches, 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
I am making a chicken cacciatore for Sunday dinner and I wanted fresh bread to go with it. While I have made white bread and other baked goods many times, I have never ventured into crusty bread territory. Bread is simply a mixture of flour, water and some kind of leaven, but the results can vary widely depending of the differences in handling—both before and during baking—and with the addition of a variety of ingredients.
Karl’s Rustic Italian Bread
Filed under bread, Side Dishes, Vegetarian
Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).
Dad’s Salt Pickled Cabbage
Kyabetsu Shio-zuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
I had the urge to make Japanese pickles this week. There are many types of Japanese pickles—Tsukemono—and I am on a quest to learn them all. This week it was misozuke, miso flavored pickles.
Karl’s Miso Pickled Cucumbers
Misozuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
Karl’s Vegetable Tajine
(Tagine)
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
I am making a Moroccan feast for my birthday dinner. A tajine is frequently served over a bed of couscous. I decided that my vegetable tajine needed a lemon couscous. I looked at several recipes, but they all seemed very shy with the lemon juice.
Karl’s Lemon Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
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Miriam
Jabberwocky Stew 