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
Adapted from Gourmet magazine
I have been looking at the recipes on Georgia About with hungry eyes, I am talking about gee-OR-gee-a. If you search for Georgian recipes you will get three things: 1) Southern U.S. Georgian recipes, 2) late 18th century English Georgian cooking, 3) and a few recipes from the country of Georgia. With this as my inspiration I started to create a Georgian feast for this Sunday.
Karl’s Caucasus Style Braised Pork Shoulder
Filed under Main Dishes, Pork
Adapted from Djurenko.com and 17recipes.com
Georgian Shilaplavi is a rice dish that is described as being like a risotto. I have some diners who prefer little or no starch. I have learned that cauliflower is a versatile and good substitute. It is filling and can be “manipulated” in a number of ways to imitate some starch ingredients.
Karl’s Mock Georgian Shilaplavi with Mushrooms
Filed under Side Dishes, Vegetables, Vegetarian MD
Our friends Pat and Jim “squash bombed” us a few weeks ago. This was literally a baby sized squash 8 pounds and 20 inches long. I roasted it and used much of it in a mitzvah lasagna for a friend whose cancer has come back for the third time. I am using the rest in tonight’s soup.
Karl’s Georgian Butternut Squash Soup
Filed under Side Dishes, Soups, Vegetables
Adapted from a family recipe posted by georgianrecipes
My Georgian feast was lacking in green vegetables. According to Georgian Recipes, spinach is a popular ingredient in Georgian cuisine. This dish sounded good, but of course I was incapable of making it “as written.”
Karl’s Georgian Spinach
with Eggs and Green Onions
Filed under Side Dishes, Vegetables
The primary difference between American and British scones is the sugar. British scones do not use it. While I like my scones with a hint of sweetness, I just do not like them cloyingly sweet. I add some sugar, but not a lot.
Karl’s American Vanilla Scones with Currents
Filed under bread, Breakfast, Side Dishes
The recipe on my blog that has gotten the most views is my Moroccan oxtail tajine. While this dish was very tasty, it was way too fatty for Jan. Jan had her gall bladder removed while we were in China and she is in the 10% of the population that has difficulty digesting fats after that operation.
Karl’s Moroccan Chicken Tajine
Filed under Main Dishes, Poultry
I have some diners who do not eat starch or fruit. In converting my Moroccan oxtail tajine to chicken I have had to deconstruct it to make some of my diners happy. I have moved all of the starch and fruit into this side dish. Green lentils take some time to cook while couscous cooks in no time at all. The trick here is to cook the dried fruit and lentils until almost done and then add more cooking liquid for the couscous.
Karl’s Moroccan Quince and Green Lentil Pilaf
Filed under Side Dishes, Starches
I usually try to make three dishes for my Sunday feasts. I am trying to work around peoples whose diets are completely at odds with each other. Some diners are starch eaters, other are low or no starch eaters. Some people want lots of meat, others want lots of vegetables. I make three dishes so that everyone may balance their meal to their own satisfaction.
Karl’s Moroccan Kale and Mushrooms
Filed under Side Dishes, Vegan, Vegetables
Jan likes caprese salad, which is tomatoes, mozzarella, onion, olives and basil in a light vinaigrette. Usually I go to La Villa, a very good Italian deli in Willow Glen and pay through the nose for a very small portion. While La Villa makes a good salad, I decided that I could make it cheaper and fresher.
Karl’s Caprese Salad II
Filed under Salads, Vegetarian MD
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Miriam
