Category Archives: Sauces and Spices

Karl’s Middle Eastern Baharat Lamb

Since daughter Miriam became sick with something that gives her a lot of food restrictions Sunday dinners have become a challenge. Trying to find/create recipes that do not include garlic, onions (or anything else in the leek family), peppers (of any kind), and light on tomatoes is almost unimaginable. Fortunately these are still a lot of herbs and spices that she can still eat.

Karl's Middle Eastern Baharat Lamb

Karl’s Middle Eastern Baharat Lamb

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Filed under Lamb, Main Dishes, Sauces and Spices

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

Karl’s New York Style Za’atar Ricotta Pizza with Apple and Prosciutto

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.

Karl’s New York Style Za’atar Ricotta Pizza with Apple and Prosciutto

Karl’s New York Style Za’atar Ricotta Pizza
with Apple and Prosciutto

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Filed under California Fusion, Main Dishes, Pork, Sauces and Spices

Karl’s New York Style Pepperoni Pizza

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 pepperoni, I made an artichoke and feta pizza and an apple and prosciutto pizza. This recipe is written as if I was making all three pizzas the same.

Karl’s New York Style Pepperoni Pizza

Karl’s New York Style Pepperoni Pizza

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Filed under Main Dishes, Sauces and Spices

Karl’s Barbecued Lemon Chicken

Sunday dinners have become a bit of a challenge, since daughter Miriam has been sick with something that prevents her from eating anything in the leek family—garlic, onions, etc. Adapting recipes to be flavorful without these well loved ingredients tests my mettle—laddle?—as a cook. I decided on barbecuing a chicken with a slightly French fine herbs sans chives vibe—sage seemed an appropriate substitute.

 Karl’s Barbecued Lemon Chicken

Karl’s Barbecued Lemon Chicken

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s New York Style Pesto Pizza

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. This recipe is written to make enough sauce and toppings to make them all the same.

Karl’s New York Style Pesto Pizza

Karl’s New York Style Pesto Pizza

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Filed under Main Dishes, Sauces and Spices

Karl’s New York Style Alfredo Pizza with Mushroom and Prosciutto

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. This recipe is written to make enough sauce and toppings to make them all the same.

Karl's New York Style Alfredo Pizza with Mushroom and Prosciutto

Karl’s New York Style Alfredo Pizza
with Mushroom and Prosciutto

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Filed under Main Dishes, Sauces and Spices

Karl’s New York Style Hawaiian Pizza

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. This recipe is written to make enough sauce and toppings to make them all the same.

Karl’s New York Style Hawaiian Pizzav

Karl’s New York Style Hawaiian Pizza

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Filed under Main Dishes, Sauces and Spices

Karl’s Sichuan Pepper Chicken Wings

Jan asked for chicken wings for Mother’s Day dinner. She is also very fond of Sichuan pepper. To go with the wings, I made Jan’s favorite coleslaw and Japanese potato salad and rice pudding for dessert.

Karl’s Sichuan Pepper Chicken Wings

Karl’s Sichuan Pepper Chicken Wings

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Filed under California Fusion, Chicken, Main Dishes, Sauces and Spices

Karl’s Kūbide Bierocks

I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock. While making them can be a lot of work—you are first making some kind of stew, letting it cool, making the dough, and then filling the dough with the stew, before baking them all together—the payoff is well worth the added labor. Packet breads are a convenient, grab-and-go meal for lunches and I usually get two, or even three, meals for three people out of one recipe.

Karl’s Kūbide Bierocks

Karl’s Kūbide Bierocks

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Filed under Beef, California Fusion, Lamb, Main Dishes, Sauces and Spices