Category Archives: Side Dishes

by | February 9, 2018 · 6:36 pm

Karl and Eilene’s Brie and Pancetta Mac and Cheese

Several month ago, Eilene asked me to make Mac and Cheese sometime when her friends came over. While I have made this dish several times for her friends, this time she wanted something different. She wanted me to use pancetta, brie, apples, and almonds—instead of the usual cheddar or Emmentaler cheese. She also did not want me to use macaroni, but some kind of spiral pasta. Since, I am always sneaking in more vegetables, I also added some leek to the mix.

Karl and Eilene_s Brie and Pancetta Mac and Cheese

Karl and Eilene_s Brie and Pancetta Mac and Cheese

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Filed under California Fusion, Main Dishes, Pasta, Pork

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by | February 8, 2018 · 4:53 pm

Karl’s Shrimp Miso Soup II

Whenever I make a Japanese feast I usually include miso soup. The soup broth itself is quick and easy to make, by itself it is simply dashi—a Japanese soup base—with some miso added for flavoring. After that, you may add pretty much anything you have available. Today, I decided on bay scallops, tofu, enoki mushrooms, green onion, and I happened to have some daikon sprouts, because I had also made hamachi shots for this meal.

Karl’s Shrimp Miso Soup

Karl’s Shrimp Miso Soup

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Filed under Seafood, Side Dishes, Soups

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by | February 7, 2018 · 9:02 pm

Karl’s Hamachi-cado

I made a Japanese feast on Sunday and one of my dishes was hamachi shots—Chef Jeffrey Stout’s signature recipe at The Sea by Alexander. Whenever, I make these taste treats I have a small piece of fish left over—in this case it was the dark fatty bits near the fishes center line. I usually eat this for lunch the next day.

Karl’s Hamachi-cado

Karl’s Hamachi-cado

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Filed under California Fusion, Fish, Salads, Seafood, Side Dishes

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by | February 4, 2018 · 6:34 pm

Karl’s Biscuits

The prospect of fresh hot bread is one of the joys and reasons to get up in the morning. Most cultures have some form of baked good, but in the end it is mostly flour mixed with some kind of liquid and then baked—or fried.  However, because of the complex chemistry involved in exactly what other ingredients you add—and how you treat the resulting dough—it produces amazingly different results.

Karl’s Biscuits

Karl’s Biscuits

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Filed under bread, Breakfast, California Fusion, Side Dishes

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by | February 3, 2018 · 12:12 am

Karl’s Curried Deviled Eggs with Chives for a Crowd

I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen  curried deviled eggs, that apparently disappeared in the first few minutes of the event.  They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.

Karl’s Curried Deviled Eggs with Chives for a Crowd

Karl’s Curried Deviled Eggs with Chives for a Crowd

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Filed under California Fusion, Salads, Sauces and Spices, Side Dishes

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by | January 25, 2018 · 12:39 am

Karl’s Three Cabbage Coleslaw

This is for a weekday meal—simple broiled salmon and a half baked roll, so I usually do not go to all the effort that I put into my Sunday feasts. However, that does not mean that it should not taste good. “Quick” does not necessarily mean “bad.”

Karl’s Three Cabbage Coleslaw

Karl’s Three Cabbage Coleslaw

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

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by | January 23, 2018 · 12:07 am

Karl’s Stuffed Artichoke Caps With Greek Flavors

I am making Greek lamb for my 65th birthday. I decided on stuffed artichoke caps as the vegetable, but I could not find any recipes that I liked. I did find ingredients that I could eliminate. I am not one who usually covers vegetables in cheese and—with the kids their keto/Atkins diet—bread crumbs are eliminated.

Karl’s Stuffed Artichoke Caps With Greek Flavors

Karl’s Stuffed Artichoke Caps With Greek Flavors

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Filed under Shrimp, Side Dishes, Vegetables

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by | January 22, 2018 · 11:45 pm

Karl’s Greek Salad II

It is my birthday, so I get to choose the menu. For me, lamb—especially Greek lamb—is the usual meat of preference. A Greek salad an obvious side dish.

Karl’s Greek Salad II

Karl’s Greek Salad II

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Filed under Salads, Side Dishes, Vegan, Vegetables, Vegetarian

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by | January 18, 2018 · 12:29 am

Karl’s Cinnamon Banana Nut Mini-Muffins

While I originally adapted this recipe from Joy of Cooking, I am constantly tinkering with it (recipe 1, recipe 2, recipe 3, recipe 4, recipe 5, recipe 6, recipe 7, recipe 8, recipe 9,and recipe 10). Every time I have several overripe bananas it is time to start baking.

Karl’s Cinnamon Banana Nut Mini-Muffins

Karl’s Cinnamon Banana Nut Mini-Muffins

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Filed under bread, Side Dishes, Treats

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by | January 15, 2018 · 12:41 am

Karl’s French Onion Soup III

The kids are still on their keto/Atkins low-carb diet. These diets are vegetable/protein forward. I am making brisket and a cucumber salad. I had also decided on making a French onion soup, but the question was how could I make it low car. My solution was to give my diners the option of whether their soups would be topped with bread and/or cheese.

Karl’s French Onion Soup III

Karl’s French Onion Soup III

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