I keep a wide variety of rice in my pantry—Italian arborio, aged Indian basmati, Spanish Bomba, short grain Japanese rice, Thai Jasmine, Chinese red rice, American wild rice, as well as Californian jasmine and short grain brown rice. Jan has been loving my rice pudding, so when she suggested using Black rice I had it ready to hand. During imperial China, this rice was for the emperor alone.
Karl’s Forbidden Rice Pudding
Filed under California Fusion, Chinese-American, Desserts & Treats, Rice, Vegetarian
When my family does not issue me a challenge—a new cuisine, a particular meat, or an untried vegetable to explore—I sometimes struggle to come up with something new for my Sunday dinners. This dish came up in a roundabout way. Jan, my wife, mentioned the other day about how she really liked fresh pea soup. You might ask, “How does pea soup turn into Asian cabbage rolls?”
Karl’s Asian Cabbage Rolls
Filed under California Fusion, Chinese-American, Main Dishes, Pork, Sauces and Spices, Vegetables
Jan, my wife, is an anthropologist at SJSU. When she can, she arranges for her students to do “real world” projects for their assignments. This semester, she will be and her students will be part of a team, organized by NUMU Los Gatos, interviewing relocated American Indians who live in the South Bay. Having moved to the city—from the reservations in the 1950s, ‘60s, and 70s—their stories will soon be lost to history, if they are not recorded now.
Karl’s Asian Salad for a Crowd
Filed under Chinese-American, Salads, Sauces and Spices, Side Dishes, Vegan, Vegetarian
Adapted from an Epicurious recipe
I had a bit of leftover pork tenderloin—a bit too thin or uneven to barbecue well—so I thought I would add it to another dish. I already had a main dish and a vegetable dish, so I decided I would make soup. Although it is one of Jan’s favorites, I have never tried to make hot and sour soup.
Karl’s Hot And Sour Soup
Filed under Chinese-American, Pork, Side Dishes, Soups
In this cast the Southern is Southern US. This recipe is from last Sunday’s dinner and I am just now getting around to posting it. I am doing a California Fusion Char Siu Flavored Pork Loin and I wanted a non-traditional vegetable dish to go with it. I decided to adapt a Cook’s Illustrated recipe to my purposes.
Karl’s “Southern” Chinese Green Beans
Filed under California Fusion, Chinese-American, Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
I pack lunches for Jan and Eilene, so I am often end up making lunch just for myself. Usually this will be some variation of last night’s leftovers. Today’s leftover ingredient is one serving of cold pan fried noodles. Plain noodles beg to be topped with something.
Karl’s Dan-Dan Chicken Wings with Noodles
Filed under Chicken, Chinese, Chinese-American, Main Dishes, Pasta, Poultry
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole.
Karl’s Asian Sweet Potato Casserole
with Marshmallow Topping
Filed under California Fusion, Chinese-American, Potatoes, Side Dishes, Steaming, Vegan, Vegetarian
Eilene’s friends are coming over again for Game of Thrones and this week’s theme is “marshmallows.” [Teenagers—what can I say.] Eilene has requested sweet potato casserole. This was a dish my mother, Claudia, always made for Thanksgiving. Sweet potatoes are however a side dish, but the meal still needed a main dish.
Karl’s Hoisin Turkey Meatballs
Filed under Chinese-American, Main Dishes, Poultry, Turkey
One of the benefits of Easter is leftover hard boiled eggs that must be used up quickly. By itself, a plain boiled egg is a bit dry. The solution is to “devil” the dry yoke by mixing it with a wide variety of things.
Karl’s Deviled Eggs Sichuan
Filed under California Fusion, Chinese-American, Poultry, Side Dishes
karllueck
Miriam
Jabberwocky Stew 