Author Archives: karllueck

Karl’s Meatloaf Provincial

Daughter Eilene’s friends are coming over and this means feeding a crowd—they still stay in the space they have created in the garage away from the “old folks.” Her friends have express a desire to not have the Asian food that they could get at home, so I decided on meatloaf. Good sides for this are parsley potatoes and green beans.

Karl’s Meatloaf Provincial

Karl’s Meatloaf Provincial

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Karl’s Harcourt Verts with Thyme and Chervil

I am making dinner for Daughter Eilene’s friends and I had decided to have green beans as a side dish. Since my main dish was a French flavored meatloaf, I chose to use French Harcourt Verts with French thyme and chervil—French parsley. While Harcourt Vert simply means “green bean” in French, they are usually picked younger, and are thinner—and tenderer—than the Blue Lake variety that is most popular in the US.

Karl’s Harcourt Verts with Thyme and Chervil

Karl’s Harcourt Verts with Thyme and Chervil

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Filed under Beans, Side Dishes, Vegetarian

Karl’s Bratwurst Apple Bierocks 

Daughter Eilene invited her friends over for the first time in a long while—it is finally warm enough that they can meet in the garage space they have set up without endangering my wife and me. I had made Volga German bierocks a few days ago and Eilene asked me to make some bierocks for her friends. Not to do the same dish twice in a row, I decided to mix things up.

Karl’s Bratwurst Apple Bierocks 

Karl’s Bratwurst Apple Bierocks

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Filed under Main Dishes, Pork

Karl’s Rice Florentine

I am making broiled salmon for a weekday dinner and I usually make some kind of rice dish to go with it. Recently, I learned a new—to me—way of preparing basmati rice. The rice is par-boiled in a lot of water, drained, and then steamed with any additional ingredients. One of the fondly remembered dishes of my mother Claudia was green rice. Today, I decided to expand on my mother’s recipe by adding spinach—al la Florentine.

Karl’s Rice Florentine

Karl’s Rice Florentine

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Filed under Rice, Side Dishes, Vegan, Vegetarian

Karl’s Broiled Savory Salmon

Broiled salmon has become a go to weekday dish when I need a fast meal for the family. Salmon can be canvas to express yourself—its strong flavor is complimented by a wide variety of possible herbs, spices and glazes. Frequently, I start with a glaze of one of my fruit jams—lemon or orange marmalade—but today I chose to use savory. Savory is an herb similar to sage.

Karl’s Broiled Savory Salmon

Karl’s Broiled Savory Salmon

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Karl’s Chili con Carne with Beans

Wife Jan has asked me to make cornbread. In and of itself cornbread is not a meal, it does though pair very well with chili. Since cornbread is a starch, I wanted to make a straight, bean-less chili con carne, but Jan said she like beans in her chili, so I added about half as many as I would usually add to a bean chili.

Karl’s Chili con Carne with Beans

Karl’s Chili con Carne with Beans

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Karl’s Chili Powder

The term chile (chili) is a complex. It can refer to: 1) a large number of fresh capsicum pods of varying heat levels; 2) the dried and/or smoked pods; 3) the same pods in powdered form (with or without the seeds); and 4) varied spices blends that include one or more of the powdered chilies as a main ingredient.

Karl’s Chili Powder

Karl’s Chili Powder

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Filed under Sauces and Spices, Vegan

Karl’s Sichuan Stir Fried Cucumbers

This is another of those dishes that we were served in at the Panda House restaurant. I have tried to replicate this dish before, but I think this one comes closer than my last attempt. In America, we had always eaten our cucumbers either raw or pickled. It simply would not have occurred to me to fry something like a cucumber. However, because of the dangers of using night soil as fertilizer, the Chinese cook almost all of their vegetables—the rest are pickled.

Karl’s Sichuan Stir Fried Cucumbers

Karl’s Sichuan Stir Fried Cucumbers

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Filed under Side Dishes, Vegan, Vegetables

Karl’s Tangerine Curd

Daughter Miriam gave me a pile of Meyer lemons and I made my lemon curd with them. Wife Jan’s response was, “This is good, but what would really be great is tangerine curd.” Off to the store I went.

Karl’s Tangerine Curd

Karl’s Tangerine Curd

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Filed under Breakfast, Desserts & Treats

Karl’s Israeli Couscous with Lemon Garlic Shrimp

I am frequently stumped by the idea “What am I making for dinner?” Over the isolation, I have often settled for the tried and true recipes that I know my family likes, but over time even these pall. In these cases I go to the internet and search, “Ideas for dinner”—especially the hits that say things like, “Fifty recipes for a quick dinner.” I rapidly go through the pictures and recipe names going, “No, no, no, possibly, no, etc,” until I find something that “rings my bell.”

Karl’s Israeli Couscous with Lemon Garlic Shrimp

Karl’s Israeli Couscous with Lemon Garlic Shrimp

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Filed under Main Dishes, Shrimp