Eilene’s birthday party turned into an overnight, so I had to come up with a breakfast. Eilene asked for waffles. I had a Bosc pear on hand so I decided to whip up some fruit compote to go on top.
Karl’s Pear Compote
Author Archives: karllueck
Karl’s Mac & Cheese with Bacon & Cauliflower
Today is Eilene’s 18th birthday. Her mother is in Chicago. Her sister is in Peru. She had school and work all day. She will have her real party later next week. To celebrate the day, she is having some friends over and she requested mac & cheese.
Karl’s Mac & Cheese with Bacon & Cauliflower
Filed under Main Dishes, Pork
Karl’s Scotch Broth
Jan has her favorite soups, but Scotch broth is mine. Jan does not like it at all. This is something I make when she is off on a conference, like this week. Lamb, barley, and leeks, for anyone who is even a bit Scot it is paradise. (Hey, what can I say, I even like Haggis.)
Karl’s Scotch Broth
Filed under Lamb, Main Dishes, Stews
Karl’s Scottish Oatcakes
I had leftover lamb fat from making Scotch broth. I decided that oak cakes would be a good compliment to this stew. I use only a pinch of salt, because I am on a low salt diet. You may use as much as a quarter teaspoon. How much fat you may use is also a personal choice, you may use as little as one tablespoon. It is also not really necessary to brush them with fat, as I did, a Pam-ed baking sheet will work as well.
Karl’s Scottish Oatcakes
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Filed under bread, Breakfast, Side Dishes, Vegan
Karl’s Bavarian Schweinsbraten (Pork Shoulder Roast)
Last Sunday I made a Georgian pork roast. This left a good bit of leftover meat. I used part of the meat to make pork tacos early in the week. When I make taco filling I add lots of chilies, onions, and celery. After we had eaten our fill I was left with a good bit of taco filling left over. I used this meat to make sixteen tamales. These were so good that Jan asked me to make more pork this weekend, so we will have leftovers for tamales next week.
Karl’s Bavarian Schweinsbraten
(Pork Shoulder Roast)
Filed under Main Dishes, Pork
Karl’s Bavarian Essence Pork Rub
As I was scanning the WordPress “recipes” tag I ran across a Bavarian Essence recipe. This combination of spices was an attempt to replicate the chickens produced by Bavarian beer gardens. I, of course, can’t leave well enough alone, so I will be adding my own tweaks.
Karl’s Bavarian Essence Pork Rub
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Filed under Sauces and Spices
Karl’s Roasted Cauliflower Leyden au Gratin
Jan’s first fieldwork was with the Kwinti Maroons of Suranam. To follow up on the records of this people she had to spend some time searching the colonial records in Holland. While she was there she fell in love with Leyden cheese, which is a Gouda cheese with cumin seeds.
Karl’s Roasted Cauliflower Leyden au Gratin
Filed under Side Dishes, Vegetables
Karl’s Rotkohl
I had planned on making this German feast last year, but the meal fell apart. I think Miriam got sent off to Peru for work (just like she is today). Chris is still coming over, so I am going to go ahead and make it this time.
Karl’s Rotkohl
Filed under Side Dishes, Vegan, Vegetables
Karl’s Turkey Italian Stew
Jan has been sick for the last few weeks, so I have been making a lot of chick soup. Since it is November and turkey necks are available and cheep, I decided to switch it up and make turkey stew. Three necks make for a hearty stock, but I am tired of noodles. Cannellini beans led me to think of this one as Italian.
Karl’s Turkey Italian Stew
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Filed under Main Dishes, Poultry, Stews
Jan’s Brown Butter Pumpkin Pie
Adapted from SJ Mercury News – originally from Emily and Melissa Elsen, “The Four & Twenty Blackbirds Pie Book”
Jan usually makes the desserts at our Sunday meals. Sometimes these desserts are within the theme of the meal. Other times they are just whatever strikes her fancy on the day. Either way, she will find a recipe that is close to what she wants and then she will adapt it “on the fly.”
Jan’s Brown Butter Pumpkin Pie
Filed under Desserts & Treats, Pies & Tarts
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Miriam
Jabberwocky Stew 