This is a variation of the classic Greek dish Garides Santorini (Baked Shrimp and Feta Santorini style) , adapted for Richard, a pescetarian who does not like celery. The adaptations were to replace the celery with chopped onion, and to make a shrimp-shell broth to replace the chicken broth. This trick of making a broth Read More …
This is a Mexican classic, traditionally made with red snapper, which is easy to get on the Gulf of Mexico. In Richmond, it is not as common, so I used cod loins, which turned out well. This is one of those dishes which can be as spicy or mild as you like. I used about Read More …
When we lived in Japan, fresh clams were easily available, and this was one of my favorite dishes, served with a good crusty bread, salad, and white wine. In the US, fresh clams are harder to get, but our local Wegmans sells good quality clams in 50 count bags. In Portugal these are cooked in Read More …
Gyoza are Japanese pork and cabbage dumplings which are cooked through a combination of pan frying and steaming, very much like Chinese potstickers. This version is an adaptation of a recipe in Japanese Soul Cooking by Tadashi Ono and Harris Salat. Garlic chives are thicker than standard chives and are available at Asian grocery stores, Read More …
This very easy dish is one of our Thai favorites, which we have made many times over the years. For people concerned about such matters, it is notable that this dish has no oil in the dressing and almost no carbohydrates. This is a dish in which everything is really to taste, so what I Read More …
This tasty dish is popular in SF Bay area Vietnamese restaurants, according to the Mercury News. This recipe is an adaptation of recipe by Andrea Nguyen in her “Vietnamese Food Any Day: Simple Recipes for True Fresh Flavors.” It consists of stir-fried beef on a bed of lightly dressed greens. Due to the very light Read More …
ANZAC Biscuits are a classic buttery cookie from Australia and New Zealand. They were invented during WWI as a suitable treat to ship to ANZAC (Australia and New Zealand Army Corps) troops in Europe since they were very stable and shipped well. This version is adapted from a recipe in Saveur magazine, and makes about Read More …
This recipe is applying the adobo concept (vinegar, soy, garlic, bay leaves) to mushrooms, and it makes a good side-dish. Last night we added 8 oz. of ham which we had in the freezer and served it as the main dish. It was a little light for that role. This recipe is adapted from Marvin Read More …
Bistek – Filipino Pan Fried Steak with Onions is a Filipino classic – steak with a savory sweet and sour sauce based on onions, soy sauce, and lemon juice (actually calamansi juice if it happens to be available). This recipe is applying the same concept to chicken drumsticks, and is adapted from an article in Read More …
This shrimp stew is from Gaza, and is adapted from a recipe in the NY Times 2/6/19 taken from Yasmin Khan’s book “Zaitoun: Recipes from the Palestinian Kitchen”. It is tasty and seems vaguely Indian, in the same way that Ethiopian cooking sometimes tastes vaguely Indian. I served it with freshly made Druze Mountain Bread Read More …