My mother, Claudia’s recipe for deviled eggs was fairly standard for the Fifties. This is mostly a Southern (US) recipe. If you went to any church potluck back then, someone would bring these deviled eggs. Everyone’s home recipe was virtually identical, so they almost always tasted the same. Continue reading
Category Archives: Side Dishes
Karl’s Biscuits and Gravy
This posting is more of a “what do I do with the leftovers.” When I make a whole roast chicken we will usually eat only about half of it. If I have a left over breast, I will slice it for a Chinese chicken salad. If I have made the pan drippings into gravy, I have the joy of biscuits and gravy for breakfast, today with leftover fruit salad.
Karl’s Biscuits and Gravy
Filed under bread, Breakfast, Chicken, Main Dishes, Poultry
Karl’s Cream of Broccoli Soup
My son-in-law is on a low starch diet, so it is a challenge to come up with recipes that fit his desires. I decided that a cream of broccoli soup would be the thing. Looking on-line for ideas showed me that most of the recipes included some form of starch—flour, potatoes, corn starch, beans, and even nuts. For this recipe I did my usual, one ingredient from this recipe, another ingredient from that recipe to make something new and different.
Karl’s Cream of Broccoli Soup
Filed under Green Vegetables, Side Dishes, Soups, Vegetables, Vegetarian
Karl’s Sweet Potato Mash
I am making a Southern-ish buttermilk roast chicken, this kind of main dish calls for a sweet potato side. I could have done just a simple roast potato, but I decided spice up a mash. The question is, of course, what spices? Today, I chose ginger, cinnamon, allspice and nutmeg.
Karl’s Sweet Potato Mash
Filed under Potatoes, Side Dishes, Starches, Vegetarian
Karl’s New Bread Oven
Several years ago, Mark Bittman introduced the world to a no-knead bread recipe created by Jim Lahey of Sullivan Street Bakery. This recipe used chemistry and time to create the gluten sheets necessary for a good loaf of bread. This soft dough was then dropped into a large Dutch oven to bake to crisp crusted perfection.
Fourteau Oven
Filed under bread
Karl’s Rattatouille California
I wanted to make a ratatouille to go with my roasted chicken, but I cannot eat eggplant. My son-in-law, Chris, is off starches, so that means no potatoes or rice. I did not even want to use tomatoes, but I was looking for a vegetable side dish that is large, varied, interesting, and to fill people up who are not eating starches. Many of the recipes for ratatouille, that I have found on-line, cook the vegetables to death.
Karl’s Rattatouille California
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Cinnamon Sugar Monkey Bread
Every month, Jan and usually, my daughter, Miriam attend the monthly Ethno Breakfast. While many of the larger companies have discovered the usefulness of using Anthropologist to research what their customers need and want, they usually only hire one or two. This leaves these Ethnographers isolated from others who really “get” what they are talking about. The Ethno Breakfast gives them a chance to socialize and discuss problems and solutions—topics that do not really interest the company officers and computer engineers, with whom they spend much of their days.
Karl’s Cinnamon Sugar Monkey Bread
Filed under bread, Breakfast, Desserts & Treats, Side Dishes, Treats, Vegetarian
Karl’s Buttermilk Biscuits
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
Karl’s Buttermilk Biscuits
Filed under bread, Breakfast, Side Dishes, Vegetarian
Miriam’s Chicken Salad
Miriam has been moving this week and her mother and sister have been helping her. In this situation it is polite to feed your workers, but with the kitchen half packed up it can be a challenge. Takeout pizza is the usual solution, but my daughter is capable of being creative. A little chicken, vegetables, fruit, a bit of mayonnaise and viola you have a salad.
Miriam’s Chicken Salad
Filed under California Fusion, Chicken, Poultry, Salads, Side Dishes, Vegetables
Karl’s Heirloom Carrot Salad with Raspberry Balsamic Vinaigrette
Jan had a Stitching Guild luncheon on Saturday and most of the other people signed up to bring meat dishes. Jan sees her role as to provide a vegetarian option. Normally, I would add toasted pine nuts to my carrot salad, but one of her friends is deathly allergic to nuts.
Karl’s Heirloom Carrot Salad
with Raspberry Balsamic Vinaigrette
Filed under California Fusion, Root Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 