Adapted from a Just One Cookbook recipe
Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry.
Japanese Chicken Curry チキンカレー
This Sunday’s dinner was a bit of a negotiation. Daughter Miriam has had difficulty with garlic and onions lately. She had thought that it was getting better, but she pushed it too far and paid the price.
Karl’s Tuscan Chicken Soup
without Garlic and Onions
Stir-fries are a popular weekday meal at my house. I try to keep things interesting by mixing up my sauces. From the basic Chinese sauces, you can blend new combinations every time you make a dish.
Karl’s Oyster Mushroom Chicken with Bok Choy
Note: Life has been a bit chaotic for the last few weeks, so I am way behind on posting some of my recipes. I have still been cooking and scribbling notes, but organizing them into something anyone else would understand has been slow.
This was a Thanksgiving of two turkeys. Daughter Miriam had gone off with Chris for Thanksgiving with his mother. As a result, we decided to have the feast on the following Sunday. On Thanksgivings Day, Jan though it would be a good opportunity to have two of her half-brothers meet for the first time. Continue reading
One thing I like to do is to take a traditional recipe and put a California spin on it. Daughters Miriam and Eilene love Japanese curry. I decided to take the curry out of the stew and marinate my chicken wings with it.
Karl’s Japanese Curry Chicken Wings
Jan’s Fresno friends come to San Jose every year for the Quilt Festival and we feed and put them up every year. Pat likes chicken and Barb does not eat tomato, so a coq au vin came to mind as a dish that they would both would like. In my mind, red wine never seemed to go with chicken, I prefer a coq au vin with a nice white wine.
Karl’s Coq au Vin Blanc
with Chive Butter Dumplings
I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.
Karl’s Barbecued Miso Teriyaki Chicken
I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock—the major difference between all of these pockets is the type of bread used to wrap the savory filling. A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed bread package that you can slip into a pocket or pouch is a solution that many cultures have discovered.
Karl’s Chicken Florentine Bierock
I had decided on a French(-ish) cuisine roast chicken for Sunday’s family dinner. Daughter Miriam is still off onions and garlic, so I needed to create a tasty recipe that did not include them. However, some habits are hard to break and I added garlic to my marinade without thinking. To make something for Miriam, I bought another chicken breast and marinated it in the same marinade sans garlic.
Karl’s Honey Rosemary Roast Chicken
Jan asked for chicken soup with rice—props to Maurice Sendak—for a weekday dinner, but that seemed too common to me. I decided to make Thai Chicken soup with rice stick. I can make it a bit less spicy than it is made authentically.
Karl’s Thai Chicken Soup