Karl’s Sourdough Bread
Filed under Uncategorized
Raphio Farwalker’s Entish Beech Treats
This recipe is based on the New York Times Cooking Recipe Bȗche de Noël (as illustrated on YouTube) using products from Raphio Chocolate in Fresno, California. It has a Mexican Chocolate flair.
Note: I realized that I have been inconsistent in my tagging. All Hobbit/Lord of the Rings recipes are now tagged “Lord of the Rings.”
Raphio Farwalker’s Entish Beech Treats
Filed under Treats
Miriam’s Assorted Holiday Booze Balls II (Bourbon / Liqueur / Low-proof Rum)
More variations on the classics!
This year’s edition is also gluten, soy, egg, and dairy free thanks to a key substitution in the cookie base.
The three variations we’ll do today are:
- Old fashioned cocktail style bourbon balls
- Mint-chocolate candy cane liqueur balls
- Low-proof cardamom chai rum balls
Karl’s Anzac Biscuits for Diabetics
Max Miller recently did a podcast on Anzac Biscuits—Americans would call these “cookies.” We have not had a decent Anzac Biscuit since we visited New Zealand twenty years ago. Wife Jan decided that she really wanted some. Max always strives to use the original ingredients and methods in his show. I have no such constraints, as I always try to make any recipe my own. One problem—with any cookie actually—is that these tasty treats are not exactly diabetic friendly. While I started with Miller’s authentic 1926 Recipe for Anzac Biscuits as a basis, I substituted many of the ingredients to make them healthier for me to eat.
Karl’s Anzac Biscuits for Diabetics
Filed under Desserts & Treats, Vegetarian
Karl’s Israeli Couscous Salad with Pistachios
My Israeli Couscous Almandine is a very popular dish for a potluck or large gathering. I designed this salad so that it would stand up to perhaps hours at room temperature—so no ingredients that would wilt, get mushy, or become unsafe to eat. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I make a salad that is mostly vegetables and fruit with just a bit of Israeli couscous.
Karl’s Israeli Couscous Salad with Pistachios
Karl’s Broiled Salmon on a Bed of Leeks
I make salmon about one a week, so it is a challenge to keep this dish fresh. Frequently I will glaze the filet with one of my marmalades and broil it 2 inches from the heating element. If you look at the pictures of some of my past broiled salmon posts this has not been ideal. The high heat tended to burn the sugar in the jam before the fish is cooked through.
Karl’s Broiled Salmon on a Bed of Leeks
Filed under Main Dishes
Karl’s Israeli Couscous Salad with Pine Nuts
My Israeli Couscous Almandine is a very popular dish for a potluck or large gathering. Today, however, I am making it just for the three of us. I cut my recipe in half, simplifies it slightly, and switched out pine nuts for the slivered almonds. Wife Jan is on the Noom Program, so she objects to dense starchy dishes. To please her, I make a salad that is mostly vegetables and fruit with just a bit of Israeli couscous.
Karl’s Israeli Couscous Salad with Pine Nuts
Filed under Pasta, Salads, Side Dishes, Vegan
Karl’s Moroccan Goat Tagine
Adapted from a BBC recipe
One of my regrets from China is that the one and only time I saw goat for sale I passed it up. What was I going to do with a whole leg of goat—the only way they were being sold—in my one wok kitchen? When the Farmer’s Market came back in San Jose one of the vendors had goat. I wasn’t going to pass it up a second time.
Karl’s Moroccan Goat Tagine
Filed under Main Dishes
Karl’s Israeli Couscous with Toasted Nuts
Adapted from a BBC recipe
I was making a Moroccan goat tagine and couscous is a natural go together with tagines. While regular small grain Moroccan couscous is fine, I prefer the more substantial chew of the larger grained Israeli couscous—which, despite its name, is actually a form of pasta. This dish went well with the goat stew and made a truly memorable dinner.
Karl’s Israeli Couscous with Toasted Nuts
Filed under Pasta, Side Dishes
Karl’s Sudanese Onion Dinner Salad
When my wife and I watch television we frequently have our show end just a few minutes before we are ready to retire. Short podcasts on YouTube fills in these 20-30 minute gaps. Lately, Beryl Shereshewsky’s podcasts fill this time slot. These are generally short bits on how different countries prepare different ingredients or what foods they eat for various reasons—comfort foods, sandwiches, what to feed sick people, hangover foods, etc. People from around the world send her recipes and video clips and she prepares and eats the ones she has gathered together for each podcast. One recent show was “How the world eats onions.”
Karl’s Sudanese Onion Dinner Salad
Filed under Chicken, Main Dishes, Salads
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Miriam
