Carol made this salad from the NYTimes for a Christmas party, where it was well received. It could be a main course with the addition of some shrimp or chicken. This version makes 8 servings and takes about an hour. Carol thought the original (documented here) needed more vinegar and possibly less oil. 1.5 cups Read More …
I made this dressing to go with a wedge salad. It makes about 2 cups of dressing and takes only a few minutes. 1 cup full fat sour cream 4 oz. blue cheese, crumbled or shredded 1-1/2 tsp. lemon juice ¼ tsp. mustard powder ¼ tsp. freshly ground black pepper ¼ hot sauce (Tabasco, etc.) Read More …
In Jean Anderson’s The Food of Portugal, she suggests that Bacalhau a Bras be accompanied by a Portuguese style salad. This is my adaptation of her Portuguese salad for 2 large servings. 1/3 of a small cucumber, thinly sliced ¼ tsp. salt 1 bell pepper 1 good tomato 1 clove garlic, chopped Pinch freshly ground Read More …
I have made a number of Middle Eastern dishes lately, so when I saw in the Washington Post a salad based on salmon marinaded in shawarma spices, I wanted to try it. This is sized for 2 servings. There is a 2-3 hour marinade, but the actual preparation is about 30 minutes. We ate it Read More …
I was reading Alissa Timoshikina’s cookbook “Salt & Time: Recipes from a Russian Kitchen” and spotted a recipe for Olivier Salad, which is more commonly known throughout the world as Russian Salad. (I remember eating it once in Buenos Aires.) I made a batch in part to use up some roast turkey breast meet. I Read More …
This is a variation on a “Slow Food Fast” recipe in the Wall St. Journal on May 13-14, 2023. That recipe seemed to be in general a good idea, but it also called for some ingredients I did not have. Here is how I made it for 2 people using what I did have. This Read More …
After Carol made chicken soup for a sick family member, we had leftover 2 boiled chicken breasts, and Carol asked for curried chicken salad for dinner. This is how I made it, based mostly on the version in The Best Recipe by Cook’s Illustrated. This will serve 4 people. 2 cooked chicken breasts, diced 2 Read More …
This is an adaptation of a good idea in Bon Appetit rather than a recipe. The idea is to deconstruct a delicious Italian sub sandwich and transform it into a salad (i.e. emphasizing the salad ingredients and reducing the bread). So keep in mind what would be in a delicious sub sandwich, and use whatever Read More …
Text to follow I served this Israeli salad with Jerusalem-style “Mixed Grill” Chicken to use up a cabbage in our refrigerator. This is an adaptation of a recipe in Jean Nathan’s book The Foods of Israel Today. The one unusual ingredient in it is ascorbic acid which I had on hand in the form of Read More …
We had a head of cabbage in the refrigerator and Carol challenged me to come up with a suitable cabbage salad to accompany some Japanese beef curry. Here is the basic idea of what I made based on a recipe in Nancy Singleton Hachisu’s book Japanese Farm Food. Just do everything to taste, and use Read More …