America’s Test Kitchen sends random episodes of their show to my email. The last one was for Beef Bourguignon. When I was thinking about what to make for Sunday, this seemed like a kind of dish that I had not made for a while.
Karl’s Beef Bourguignon
Filed under Beef, California Fusion, Main Dishes, Stews
Since I started making fresh cream crackers, I have made many variations on the basic cream cracker. I have made them with sesame seeds, rosemary and parmesan, raspberries, za’atar, and even French onion soup. This week, I decided to seasoned them with black pepper and thyme.
Karl’s Pepper Thyme Crackers
Filed under bread, Side Dishes, Vegetarian
For Sunday dinner, I am making Beef Bourguignon. What is a stew without potatoes? I could just toss the potatoes in the stew and call it good, but I decided that I would prefer them as a potato side dish.
Karl’s Tarragon and Chive Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegan, Vegetarian
I am making Beef Bourguignon this Sunday and I was thinking about a vegetable side. I have done green beans to death and I am sure that my family would like something a little different. I thought about steams broccoli with a cheese sauce, but fussing with making a sauce at the very end of the cooking time gets a bit hectic. Then I thought, “Why not make it a soup?”
Karl’s Cream of Broccoli Soup au Gratin
Filed under California Fusion, Soups, Vegetables, Vegetarian
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. To go with my chili verde I made refried beans, Mexican rice, pickled red cabbage, and guacamole.
Karl’s Chili Verde
Filed under California Fusion, Main Dishes, Pork, Sauces and Spices
Tomatillos are not an ingredient that I use very often. These hard green relatives of tomatoes may be eaten raw, but they are a key ingredient to salsa verde. This Sunday, I decided that I would try making the Mexican restaurant staple, chili verde. This dish is most commonly made with pork and this is simply called “chili verde.” However, if you use the same sauce with beef, chicken, or as a vegetarian dish.
Filed under Sauces and Spices, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 