Category Archives: California Fusion

Karl’s Breakfast Pan Quiche

I made mini quiches for wife Jan’s Ethnobreakfast. Since I had never done this before, I was unsure how much of the egg mixture I would need to fill the mini muffin cups. I whipped up a dozen eggs, but found out that I only need to use ten. This left me with two eggs worth of my egg mixture. I decided to use it for my own breakfast.

Karl’s Breakfast Pan Quiche

Karl’s Breakfast Pan Quiche

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Filed under Breakfast, California Fusion

Karl’s Corn and Mango Salsa

I am making Indian tacos this weekend and daughter Miriam cannot eat most of the salsas I am planning to make to top these Native American treats. Miriam is currently “off” garlic, onions, and chilies—which means I need a salsa that does not include any of these. Corn and mango came to mind and I went to work with that idea.

Karl’s Corn and Mango Salsa

Karl’s Corn and Mango Salsa

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Karl’s a Bierock and a NZ Pie Walk into a Bar

Sunday, I made New Zealand venison hand-pies, they were very popular. One of the recipes wife Jan really likes is Volga German bierock—savory beef, onions and cabbage in a raised dough bun. She asked me to make them using the shortcrust pastry I learned to use for the NZ pies.

Karl’s a Bierock and a NZ Pie Walk into a Bar

Karl’s a Bierock and a NZ Pie Walk into a Bar

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Filed under Beef, California Fusion, Main Dishes

Karl’s “Don’t Tell My Wife” Benedict

Note: The is a sinful, unhealthy breakfast, definitely not an every day breakfast—or even every week—but it is so tasty.

My wife will not eat bacon as being “too fatty”—although she will sometimes eat a slice of Canadian bacon. I have been making her  California benedicts lately, but this morning I only one English muffin and  I was out of Canadian bacon. I made her a fairly healthy breakfast avocado toast, for myself  I went a bit more old school.

Karl’s “Don’t Tell My Wife” Benedict

Karl’s “Don’t Tell My Wife” Benedict

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Filed under Breakfast, California Fusion, Main Dishes

Karl’s Breakfast Avocado Toast

Recently, I have been making wife Jan California Benedicts—a toasted English muffin, a slice of Canadian bacon, and a soft poached egg topped with guacamole. Jan travels and eats out more than I do and frequently on these trips she will have avocado toast for breakfast. Apparently, the way the restaurants make breakfast avocado toast is to top the toast and guacamole with the egg. Since she did not want Canadian bacon this morning, I turned my recipe for California Benedict into an avocado toast.

Karl’s Breakfast Avocado Toast

Karl’s Breakfast Avocado Toast

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Filed under Breakfast, California Fusion, Main Dishes

Karl’s Curried Egg Salad

Wife Jan’s Ethno Breakfast has rolled around again. Usually, I will make deviled eggs for these events, but Jan said that someone else would be bringing bagels and she wanted a schmear to spread on them. She suggested that I make an egg salad. Since my curried eggs are always popular, I chopped it up to make my salad and added more of the vegetables.

Karl’s Curried Egg Salad

Karl’s Curried Egg Salad

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Filed under Breakfast, California Fusion, Salads, Side Dishes

Karl’s California Benedict

When we go out for breakfast I will—if it is on the menu—get Eggs Benedict—soft poached egg, on top of a slice of Canadian bacon, over a toasted English muffin half, smothered in Hollandaise sauce. This is my comfort breakfast. My father did not cook a lot, but his making the sauce for this dish is a fond childhood memory.

Karl’s California Benedict

Karl’s California Benedict

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Filed under Breakfast, California Fusion

Karl’s Apple Wild Rice Pilaf

I’m making broiled salmon and steamed broccoli for a week night dinner. Looking for something different for a starch I thought about a wild rice pilaf. I happened to have a bruised apple on my counter—one that I was not going to put in someone’s lunch bag—that I needed to use up. Throwing it into the pot turned out to work very nicely.

Karl’s Apple Wild Rice Pilaf

Karl’s Apple Wild Rice Pilaf

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Filed under California Fusion, Rice, Side Dishes, Vegan, Vegetarian

Karl’s Rustic Shepherd’s Pie

I have done several variations of shepherd’s pie—1, 2, 3, 4, 5, & 6. The traditional recipe calls for a stew covered in mashed potatoes. For this dish, I decided to try a break from tradition and—instead of mashing the potatoes—covered the stew with my mother’s parsley potatoes.

Karl’s Rustic Shepherd’s Pie

Karl’s Rustic Shepherd’s Pie

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Filed under Beef, California Fusion, Lamb, Main Dishes, Stews

Karl’s Gruyère Melted Cheese Sandwiches for a Crowd

Daughter Miriam asked for tomato soup and melted cheese sandwiches for Sunday’s dinner. She was quite particular about what she wanted on the sandwiches—melted Gruyère cheese with fig spread and Japanese mayonnaise. She had recently had a Blue Apron order that combined these ingredients.  I suggested that if she was going to have all that, that you should throw in some Dijon to top it all off—she agreed.

Karl’s Gruyère Melted Cheese Sandwiches for a Crowd

Karl’s Gruyère Melted Cheese Sandwiches for a Crowd

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Filed under California Fusion, Main Dishes, Vegetarian