Jan’s Mojito Fruit Salad
Jan had an idea Thanksgiving Day morning of a mojito dressing for the fruit salad she was making. Unfortunately we were out of regular mint and we only had the spearmint that grows as a weed in our yard. We did however have mint and rum extracts in the cupboard. This is what she came up with:
Filed under Salads
This is not really a recipe in the strictest sense or original in any way. Eilene has made this the last two years and it really is better than stick butter. This is a good task for young children who want to be part of the Thanksgiving cooking process, but that you do not want handling sharp knives.
1 pint whipping cream
1 qt. jar, clean with a tight fitting lid
Filed under Desserts & Treats, Other, Treats
Adapted from Rachael Ray and Cook’s Illustrated Recipes.
Jan wanted turkey and I was planning to make a turkey tagine this Sunday. Myr, however, has spent the week dodging missiles in Israel, so she was a bit off Middle Eastern food. I quickly switched to making a Turkey Shepherd’s Pie. This led to another hitch, it is Thanksgiving week and you can buy all of the whole turkeys you want, but a package of turkey thighs was not to be found. I finally settled on smoked turkey legs as the base of my pie.
Karl’s Turkey Rancher’s Pie
Filed under Casseroles, Main Dishes, Poultry
I am always experimenting with quick ways to spruce up plain steamed green beans. This one was a last minute flourish to go with my Karl’s Smoked Turkey Shepherd’s Pie.
Karl’s Garlic Thyme Green Beans
Filed under Side Dishes, Vegan, Vegetables
Adapted from a recipe on the Kitchn.
Jan usually makes the deserts for our Sunday meals. She made this to go with my Shepard’s Pie and it is defiantly a keeper. Her motto is “Never Too Much Ginger!”
Jan’s Five-fold Ginger Pumpkin Pie
Filed under Desserts & Treats, Pies & Tarts
We celebrated Jan’s birthday this week so I made her favorite soup, Karl’s Crawdady Corn Chowder. I have already posted that recipe (in August), but I also made her favorite crackers to go with it. This started as a bon appétit recipe for Common Crackers, which I seriously tweaked. The first time I made this recipe they came out as flakey, crisp crackers. The second time I made it they were chewy, round rocks. The secret is getting the butter incorporated into the flower without letting it melt into the butter. To paraphrase an old saying, “warm hands, bad tart.” Continue reading
Filed under bread, Side Dishes, Starches
Adapted from http://rasamalaysia.com which adapted it from “Japanese Hot Pots: Comforting One-Pot Meals”
Yosenabe is a type of nabemono or one-pot dish. At first glance the Yosenabe recipes on the Internet were very similar and the directions were few (i.e. chop everything up, throw it into the pot and cook until done).
Karl’s Yosenabe Dinner
The traditional nabe pot is a fairly deep, round bottomed pot with a wooden lid that fits inside the edges of the pot. I am using a wide 2 inch deep flat bottom electric pot. For the amount of soup I made, a 3 inch deep pot would have been better. I struggled to keep the soup from boiling over onto the table.
Filed under Main Dishes, Seafood, Stews
Daikon radishes tend to be very large, as much as 18 inches long and 2½ inches thick. Even though I bought the smallest radish in the bin I still had half a radish left after I had cut up the portion I was using in the Yosenabe. What to do with it? I had already made cucumber pickles, but how about daikon pickles? I switched the radish for the cucumbers in my Quick Pickled Japanese Cucumbers. Since the radish is a bit firmer than the cucumbers, I gave it an hour in the salt before rinsing it off.
Karl’s Quick Pickled Daikon Radish
Filed under Pickles
One of the things I love about J-town is San Jose Tofu. This is a small (if there are more than three customers someone has to stand outside), unpretentious shop with one goal—making fresh tofu daily. The difference between today’s fresh tofu and the stuff everyone buys in the plastic tubs is the difference between a fresh-picked, vine-ripe tomato and what you get at the supermarket, technically the same, but not.
Karl’s Fresh Tofu with Bonito Shavings
Our favorite restaurant, Gombei, is right next door and you know where they get the tofu for their Cold Tofu sidedish. The following is my attempt to replicate something close to their dish.
Filed under Side Dishes, Vegetables
Based on a www.thekitchn.com recipe
I did not want to make the same pickles I did last time so I changes the seaweed I was using and added some bonito shavings to these pickles.
Karl’s Quick Pickled Japanese Cucumbers II
Filed under Pickles, Side Dishes, Vegan, Vegetables
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Miriam
Jabberwocky Stew 