Category Archives: California Fusion

Karl’s Ginger White Peach Jam

We have a new neighbor across the street and my usual practice has been to gift new neighbors with a jar of jam as a welcoming to the neighborhood. Surprisingly, I had no  jam on hand—normally I have 4-5 jars ready to distribute or for personal consumption.  I needed to make a new batch.

Karl’s Ginger White Peach Jam

Karl’s Ginger White Peach Jam

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Filed under California Fusion, Vegan, Vegetarian

Karl’s Blueberry Pancakes for Burning Man

I recently learned how to make pancakes from scratch. When Jan decided to go to Burning Man this was an obvious choice for one of their meals. There was how ever a hitch, out in the middle of the desert there would be little refrigeration available—which kind of knocks out using fresh milk and eggs.

Karl’s Blueberry Pancakes for Burning Man

Karl’s Blueberry Pancakes for Burning Man

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Filed under Breakfast, California Fusion, Main Dishes

Karl’s Za’atar Orzo for Burning Man

Wife Jan is going to Burning man and a lunch side dish had been requested. I put forward several options and a variation of a dish I made a few weeks ago has been requested. I wanted something that would be quick and easy, so I decided to use orzo spiced up with za’atar.

Karl’s Za’atar Orzo for Burning Man

Karl’s Za’atar Orzo for Burning Man

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Filed under California Fusion, Pasta, Side Dishes, Vegetarian

Karl’s Saag Pilau for Burning Man

A pilau is properly made with rice, and I had originally intended to make this a rice dish. Wife Jan though that rice would take too long to cook. Israeli couscous was invented as a rice substitute when the fledgling state of Israel could not import as much rice as people wanted. This could therefore be called “Israeli pilau.”

Karl’s Saag Pilau for Burning Man

Karl’s Saag Pilau for Burning Man

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Karl’s Za’atar Deviled Eggs

Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.

Karl’s Za’atar Deviled Eggs

Karl’s Za’atar Deviled Eggs

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Filed under California Fusion, Side Dishes

Karl’s Peach Pie Cobbler

Last week, I made what I thought was a fruit cobbler (fruit on the bottom). On further research, I found that I had made something closer to a tart (fruit on the top). I was planning to try making a cobbler again when my wife, Jan, said that she preferred the fruit on the top.

A Serving of Karl’s Peach Pie Cobbler

A Serving of
Karl’s Peach Pie Cobbler

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Karl’s Simple Cioppino

The kids are not coming over this weekend, so it is just the three of us for dinner. Sundays have been restricted lately because of Miriam’s diet, so I could make something with tomatoes, garlic and onions. When I suggested cioppino Jan was all for it.

Karl’s Simple Cioppino

Karl’s Simple Cioppino

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Filed under California Fusion, Main Dishes, Seafood, Soups

Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

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Karl’s Marinated Artichoke, Cucumber, and Orange Salad

I am making middle Eastern lamb for Sunday and I would usually do a tomato and cucumber salad to go with it. However, Miriam is off of onions, garlic, and (mostly) tomatoes. I am discovering new things to pair with cucumbers in a salad.

Karl's Marinated Artichoke, Cucumber, and Orange Salad

Karl’s Marinated Artichoke, Cucumber, and Orange Salad

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

Karl’s New York Style Za’atar Pizza with Roasted Artichokes and Feta

Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to an artichoke and feta pizza with a za’atar sauce, I made a pepperoni pizza and an apple and prosciutto pizza. This recipe is written as if I was making them all the same.

Karl’s New York Style Za’atar Pizza with Roasted Artichokes and Feta

Karl’s New York Style Za’atar Pizza
with Roasted Artichokes and Feta

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Filed under California Fusion, Main Dishes, Sauces and Spices