Jan asked for this dish in the morning, as a result, I was not able to pre-soak my beans overnight. This left me with the “quick soak” method—bring a pot of water and beans to a boil and then let them rest for an hour off the heat. My variation to this method is that I make a rich ham broth and then soak the beans in this flavorful, salty liquid.
Karl’s Guinness Ham and Beans
Filed under Beans, California Fusion, Main Dishes, Pork, Stews
Jan asked for a “healthier” shepherd’s pie for dinner on a weeknight. By “healthier” she meant no lamb or beef and no white potatoes. I decided to use ground turkey as my meat and—since I still wanted a Russet potato topping—I would make a fifty-fifty topping with sweet potatoes.
Karl’s Ying and Yang Cottage Pie
Filed under California Fusion, Main Dishes, Potatoes, Poultry, Turkey, Weeknight
I wanted a rice dish to go with my Mughal gosht dopiaza and saag paneer. Looking for Mughal rice dishes, the ones I found all seemed to be modern recipes that included tomatoes. Tomatoes would have been an uncommon ingredient in India in the 1500’s. Picking ingredients from several recipes, I created my own pulao, using spices that would have been common in the 16th Century Mughal Empire.
Karl’s Masoor dal Pulao – Red Lentil Rice
Filed under Rice, Side Dishes, Vegan, Vegetarian
I wanted a starch dish to go with my fried salmon. I wanted something that was quick and easy. Couscous cooks in just minutes and can be a very versatile starch. A bit of this and a bit of that and viola, dinner is served.
Karl’s Couscous Florentine
Filed under California Fusion, Green Vegetables, Side Dishes, Starches, Vegan, Vegetarian
While I like slow cooked chili with tender chunks of beef, I sometimes just want a quick meal for a weekday. While I have been known to simply use a brand name chili, sometimes I like to go just a step further. This may take a few more minutes than simply opening a can, but the flavor is worth the effort.
Karl’s Weekday Quick Beef Chili
Filed under Beans, Beef, Main Dishes
Lamb calls out for a starch of some kind—potatoes, rice, or couscous. Since I am doing Middle Eastern lamb shanks, I decided I would use ptitim. This Israeli couscous was invented in the 1950’s as a substitute for rice.
Karl’s Israeli Couscous With Almonds and Mint
Filed under Pasta, Side Dishes, Vegan, Vegetarian
Adapted from a Mario Batali recipe
I am making a Spanish tapas dinner for this Sunday. Tortilla Española is a traditional Spanish tapas. In simple recipes, with only a few ingredients, technique can be all. It is important to precook the potatoes and onions before adding the eggs. With Jan’s dietary restrictions, I have reduced the amount of oil and eggs. This is a tapas that you may make ahead and serve cold.
Karl’s Tapas
Tortilla Española
Spanish Potato Omelette
Filed under Breakfast, Potatoes, Side Dishes, Vegetarian
Adapted from an Eating Well recipe
I am making a Spanish tapas dinner for this Sunday. Knowing my family as I do, I knew that I needed one or two hors d’oeuvre tapas—that I could make well ahead—to keep them in check while I finished the other tapas. While some tapas have a fairly set ingredients list—like Tortilla Española—others allow for more creativity. Roasting chickpeas into crunchy “nuts” lends themselves to creative variations.
Karl’s Tapas
Garbanzos Picantes Asados
Roasted Spicy Chickpeas
Filed under Beans, Side Dishes, Vegan, Vegetarian
This salad is based loosely on my mother’s potato salad. Although I remember my mother’s salad having celery, it was not on her 3×5 card. I also could not conceive of potato salad without black pepper.
Karl’s Memorial Day Potato Salad
Filed under Holidays, Potatoes, Salads, Side Dishes, Vegan, Vegetarian
When I make my Sunday meals, I usually make enough for one to three leftover meals. Sometimes this means just the same meal again. Other times I use whatever is left over as the basis for a new dish.
Karl’s Leftovers: Corn Beef Hash
Filed under Beef, Breakfast, Broiling, Main Dishes, Potatoes
karllueck
Miriam
Jabberwocky Stew 