Karl’s Corned Beef without Garlic and Onions

Sunday was St. Patrick’s Day, and around here that means corned beef and colcannon. Daughter Miriam is off onions and garlic—although she has recently been OK with just a little green onion (see colcannon without garlic and onions). For this meal, I adapted my regular corned beef for one adapted to my daughter’s needs. Most recipes for corned beef include onions and frequently garlic. I decided to replace these aromatics with celery and carrots.

Karl’s Corned Beef without Garlic and Onions

Karl’s Corned Beef without Garlic and Onions

Continue reading

Leave a comment

Filed under Beef, Holidays, Main Dishes

Karl’s Colcannon without Garlic and Onions

Sunday was St. Patrick’s Day, and around here that means corned beef and colcannon. Daughter Miriam is off onions and garlic—although she has recently been OK with just a little green onion. For this meal, I made my regular colcannon for the rest of us and a smaller one adapted for my daughter.

Karl’s Colcannon without Garlic and Onions

Karl’s Colcannon without Garlic and Onions

Continue reading

1 Comment

Filed under Potatoes, Side Dishes, Vegetarian

Karl’s Quick Pickled Cucumbers

I was making Hawaiian hamburgers and I did not think that a little green onion was enough vegetables for the meal. Pickled cucumbers seemed like a good side dish for these Asian-ish burgers. I had half an English cucumber and two hours before dinner—just enough time.

Karl’s Quick Pickled Cucumbers

Karl’s Quick Pickled Cucumbers

Continue reading

Leave a comment

Filed under Pickles, Side Dishes, Vegetables

Karl’s Hawaiian Hamburger

Wife Jan asked for Japanese teriyaki burger for dinner. In chatting with the teller in the market he asked if I was going to use pineapple in the dish. I responded that that would make it an Hawaiian burger. Jan said yes to the idea.

Karl’s Hawaiian Hamburger

Karl’s Hawaiian Hamburger

Continue reading

1 Comment

Filed under Beef, Main Dishes, Rice

Karl’s Eggs Benedict Salad

As I said, my wife does not like Hollandaise sauce. When I suggested making Eggs Benedict salad for her Ethno Breakfast, her response was a definite “NO!” I made a curried egg salad for her function, but I still though my suggestion was a good one. I substituted the mayonnaise—usually used in an egg salad with Hollandaise sauce.

Karl’s Eggs Benedict Salad

Karl’s Eggs Benedict Salad

Continue reading

1 Comment

Filed under Breakfast, Main Dishes

Karl’s Curried Egg Salad

Wife Jan’s Ethno Breakfast has rolled around again. Usually, I will make deviled eggs for these events, but Jan said that someone else would be bringing bagels and she wanted a schmear to spread on them. She suggested that I make an egg salad. Since my curried eggs are always popular, I chopped it up to make my salad and added more of the vegetables.

Karl’s Curried Egg Salad

Karl’s Curried Egg Salad

Continue reading

1 Comment

Filed under Breakfast, California Fusion, Salads, Side Dishes

Karl’s California Benedict

When we go out for breakfast I will—if it is on the menu—get Eggs Benedict—soft poached egg, on top of a slice of Canadian bacon, over a toasted English muffin half, smothered in Hollandaise sauce. This is my comfort breakfast. My father did not cook a lot, but his making the sauce for this dish is a fond childhood memory.

Karl’s California Benedict

Karl’s California Benedict

Continue reading

2 Comments

Filed under Breakfast, California Fusion

Karl’s Apple Wild Rice Pilaf

I’m making broiled salmon and steamed broccoli for a week night dinner. Looking for something different for a starch I thought about a wild rice pilaf. I happened to have a bruised apple on my counter—one that I was not going to put in someone’s lunch bag—that I needed to use up. Throwing it into the pot turned out to work very nicely.

Karl’s Apple Wild Rice Pilaf

Karl’s Apple Wild Rice Pilaf

Continue reading

1 Comment

Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Rustic Shepherd’s Pie

I have done several variations of shepherd’s pie—1, 2, 3, 4, 5, & 6. The traditional recipe calls for a stew covered in mashed potatoes. For this dish, I decided to try a break from tradition and—instead of mashing the potatoes—covered the stew with my mother’s parsley potatoes.

Karl’s Rustic Shepherd’s Pie

Karl’s Rustic Shepherd’s Pie

Continue reading

Leave a comment

Filed under Beef, California Fusion, Lamb, Main Dishes, Stews

Karl’s Low Sugar Ginger Strawberry Jam II

The first time I made strawberry jam, wife Jan complained that it was too sweet. I cut the sugar way back and found I had to add some commercial pectin to get my jam to set. I had also tried adding some ginger and I found that it was not enough to rise above the  strawberry flavor. Boosting the amount of fresh ginger did the trick.

Karl’s Low Sugar Ginger Strawberry Jam II

Karl’s Low Sugar Ginger Strawberry Jam II

Continue reading

Leave a comment

Filed under Desserts & Treats