Shrimp paste is the term used in Charleston for shrimp salad. It is easily made and is useful for a lot of purposes, such as for the open-faced sandwich shown in the photo. This version was adapted from Does This Taste Funny from Stephen and Evie Colbert. ½ cup white vinegar ½ cup water 2 Read More …
This is a version of the classic spinach salad with a warm sweet and sour dressing. It is a simplification of a recipe in The Texas Cowboy Kitchen. It made 2 large servings and took about 10 minutes. I used jamon serrano, since we have a lot from buying an entire ham from Costco. Alternatively, Read More …
This is our second use of Trader Joe’s 10-minute farro. It is based on a recipe in Two Meatballs in the Italian Kitchen, in which the authors reimagined panzanella by replacing the bread cubes with cooked farro, thereby increasing the fiber and reducing the carbohydrates of the salad. My further enhancement was to add some Read More …
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 …