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 …
Christmas Eve dinner this year was a Cold Poached Salmon , baguettes, Linzer Torte, and a variety of salads. One of the salads was a Sicilian cauliflower salad based on a recipe from www.filippoberio.com, which was very good. 1 head of cauliflower, cored and cut into small florets ½ cup extra virgin olive oil 2 Read More …
Our recent tour of Morocco introduced us to Moroccan “salads”, which are vegetable dishes typically served at room temperature rather than salads as we usually think of them in the US. Bowls of various Moroccan salads are frequently served at the beginning of meals. We learned how to make this very popular salad at a Read More …