Daughter Miriam has been sick lately and cannot eat anything in the pepper or lily families— no chili powders, garlic, leeks, onion, or peppers (even bell peppers). This has made Sunday dinners quite a challenge lately. I needed to make something that was both flavorful, but without the things that would make her feel ill.
Tag Archives: California cuisine
I making potato salad for the Fourth of July today, and I am making it based on, my mother, Claudia’s recipe. I have had to make some adjustments—I am not trying to feed seven hungry mouths and—while I remember there being celery in it—there was none listed on her 3×5 card recipe. Another twist is that Myr and Chris are on the Atkins diet, so I decided I would make a second salad—with cauliflower replacing the potatoes—just for them. Continue reading
This is a dish that I make every few months. When I make a chicken dish, I frequently buy whole chickens and cut them up myself. I cut out the back and freeze the necks, wing tips and any trimmings to make chicken stock.
I am making Santa Maria barbecue this Sunday and this needs a special kind of beans. I finally found a source for heirloom Santa Maria pinquito beans. If you live in the South Bay (San Jose, CA area) it is just a short 30 minute drive down to just south of Gilroy to where the 101 briefly becomes a two lane highway. Garlic World is an overgrown roadside fruit stand that specializes in Gilroy’s primary crop—I love when the wind is out of the south in the morning, it smells of garlic. Garlic World also carries Suzie Q’s pinquito beans.
I did not want all of my dishes to be the same, so I decided to leave the Sichuan pepper out of this one. When I am home alone, I will frequently make a lunch of some sautéed vegetables with a tablespoon of Chinese chili garlic sauce stirred in. I decide to carry that idea a step further in these roasted vegetables.