Category Archives: Breakfast

Karl’s Alpen Mini-muffins

Sometimes, Jan eats Alpen cereal for breakfast. For the last week, she has been saying, “I should make muffins with the Alpen one morning.”  I finally caught on to what she was really saying which was, “You should make Alpen muffins one morning.”  This is that morning.

Karl’s Alpen Mini-muffins

Karl’s Alpen Mini-muffins

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Filed under Breakfast, Treats, Vegetarian

Karl’s Blueberry Scones

The last time I made blueberry scones Eilene did not like them. I had thought she simply did not like hot, cooked fruit. In talking to her, I found out that what she did not like was the soggy bread around the fruit. Using dried fruit was the solution.

Karl’s Blueberry Scones

Karl’s Blueberry Scones

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Filed under bread, Breakfast, California Fusion, Side Dishes, Vegetarian

Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Adapted from a Mario Batali recipe

I am making a Spanish tapas dinner for this Sunday. Tortilla Española is a traditional Spanish tapas. In simple recipes, with only a few ingredients, technique can be all. It is important to precook the potatoes and onions before adding the eggs. With Jan’s dietary restrictions, I have reduced the amount of oil and eggs. This is a tapas that you may make ahead and serve cold.

Karl’s Tapas: Tortilla Española (Spanish Potato Omelette)

Karl’s Tapas
Tortilla Española
Spanish Potato Omelette

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Filed under Breakfast, Potatoes, Side Dishes, Vegetarian

Bacon Pancakes

I cannot claim this recipe as my own. Eilene saw it on-line and asked for it for breakfast. A quick look at the internet showed me what she wanted—once you’ve seen a picture of it, it is obvious.

Bacon Pancakes

Bacon Pancakes

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Filed under Breakfast, California Fusion

Karl’s Caramel Mandarin Micro Marmalade

I have been making marmalade the same way for years for a Christmas giveaway. I bought a  microplane zester that produced very fine bits of rind. Over time I have been experimenting with the recipe— no extra water, fine bits of zest and less and less sugar. This has produced an intensely flavorful marmalade.

Karl’s Caramel Mandarin Micro Marmalade

Karl’s Caramel Mandarin
Micro Marmalade

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Filed under Breakfast, California Fusion, Treats, Vegan, Vegetarian

Karl’s Strawberry Jam

Adapted from an Ina Garten recipe

When I was a child my mother, Claudia, would make strawberry jam every strawberry season. With five kids and a tight budget, it was one more way to stretch a dollar—even then commercial jelly was expensive. Whenever she did this, she would also bake bread—the smell of fresh bread and jam would fill the house. We would all gather around anticipating the treat of hot jam on warm bread just out of the oven.

Karl’s Strawberry Jam

Karl’s Strawberry Jam

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Filed under Breakfast, California Fusion, Treats, Vegan, Vegetarian

Karl’s Leftovers: Salmon Cake

When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.

Karl’s Leftovers: Salmon Cake

Karl’s Leftovers: Salmon Cake

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Filed under Breakfast, Fish, Main Dishes, Seafood

Karl’s Leftovers: Corn Beef Hash

When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.

Karl’s Leftovers: Corn Beef Hash

Karl’s Leftovers: Corn Beef Hash

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Filed under Beef, Breakfast, Broiling, Main Dishes, Potatoes

Karl’s Sweet Lime Micro Marmalade

One of Jan’s friends has a sweet lime tree. She gave Jan 6 limes from her current crop. I decided that a small batch of marmalade was  the best way to preserve this bounty. I have learned over time that you can make marmalade out of any citrus fruit.

Karl’s Sweet Lime Micro Marmalade

Karl’s Sweet Lime Micro Marmalade

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Filed under Breakfast, California Fusion, Desserts & Treats, Treats, Vegan, Vegetarian

Karl’s Ginger Lemon Curd

Adapted from a Fine Cooking recipe

My neighbor lemon bombed me again (~60 lemons), with a hint that he was looking forward to some more of my lemon curd. When I had processed the fruit I had 14+ cups of juice and zest. If I turned all of this into lemon curd it would get very expensive—19 cups of sugar, 15 sticks of butter and almost 5 dozen eggs, as well as all of the jars to put it in.

Karl’s Ginger Lemon Curd

Karl’s Ginger Lemon Curd

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Filed under Breakfast, Treats, Vegetarian