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 …
This is an adaptation of a recipe in Bon Appetit magazine which had a good way of cooking shrimp for a cold salad or cocktail. Shrimp needs to be cooked just enough (not overcooked!) and this method works very well to avoid overcooking. This made a very nice dinner for 2 persons with a piece Read More …
We frequently eat Salade Nicoise, usually with good quality oil-packed canned tuna. I had seen an article on cooking tuna sous-vide in oil and decided to use that for the tuna part of the salad. That involved sprinkling the two sides of the tuna with kosher salt and letting it dry brine in the refrigerator Read More …
This recipe is an inspiration which turned out well. The same basic idea can be done with a variety of ingredients, but this was done with some ingredients we had on hand. Quantities are about right for 3 adult servings. Amanda thought this was like a fajita turned into a salad. 1 lb. steak, marinated Read More …
Amanda has wanted some Hawaiian Macaroni Salad, so we made a batch to go with Huli Huli Grilled Chicken Wings . This version is adapted from Cook’s Country, and has a number of noticeable features. First, the macaroni in a Hawaiian-style salad is supposed to be softer than we would normally cook macaroni. Second, the Read More …
This tasty and easy salad is adapted from Nancie McDermott’s book Quick & Easy Thai. Like many Asian salads, there is no oil in the dish, so this is quite low calorie. I made it with chopped peanuts (vs. dried shrimp) so that I did not have to go to a specialty grocery for any Read More …
This is a good accompaniment to smoked chicken and other barbeque dishes. This recipe is adapted from Cowboy Barbecue, a book based on Davila’s BBQ in Seguin, TX. The original recipe used russet potatoes, but I like using the thin-skinned baby gold potatoes, so that no peeling is needed. 1-1/2 lbs. baby gold potatoes 1 Read More …
This Italian entrée salad is adapted from Lidia Bastianich’s cookbook Lidia’s Italy in America. I chose it because Carol is fond of artichokes. I have sized this for 2 servings. I liked the bread cubes in it, but Carol did not. The next time I make it I may simply double the chickpeas and omit Read More …
This was an inspired idea to create a simple dinner salad which would be nearly all cooked on the grill. Quantities shown below are for 2 servings. 2/3 lb. steak 1 red bell pepper, cut into strips 1-1/2 ears of corn 1 large onion, cut into thick rings ¼ cup chopped cilantro ~6 Tbs. guacamole Read More …
One of the best dishes we had at a recent dinner to a Georgian restaurant in DC was a carrot, cucumber, and Feta salad. After a few tries, this is close to what we enjoyed at the restaurant. The key step is to boil the carrots just until crisp-tender. How long this will take depends Read More …