Category Archives: Starches

Karl’s Persian Jeweled Rice (Javaher Polow)

Simplified and adapted from FxCuisine

I needed a rice dish for my Persian feast, for the starch eaters not on Ketogenic diets. I wanted to do something more than plain rice, so I used my trick of looking up “Persian rice” on Google image to see if anything struck my fancy. I found a Persian Jeweled rice recipe that looked good, but produced way too much for my meal. I reduced the quantities and simplified some of the techniques to adapt it to my needs.

Karl’s Persian Jeweled Rice (Javaher Polow)

Karl’s Persian Jeweled Rice (Javaher Polow)

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Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes)

I am making Indian Shepherd’s Pie today but the top and bottom halves of this recipe can be standalone dishes. I am posting them separately for anyone who would like to make them as a dish in their own right.

Karl’s Indian Shepherd’s Pie

Karl’s Mashed Gobi Aloo (Indian Mashed Cauliflower and Potatoes

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Karl’s Sesame Potatoes

I had originally planned to roast the potatoes with the chicken, but both Jan and Eilene went, “Alison made these great sesame potatoes.” [Hint, hint, nudge, nudge, say no more.] Again I am making this recipe based solely on a description of the finished product.

Karl’s Sesame Potatoes

Karl’s Sesame Potatoes

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Karl’s French Rice Pilaf

Adapted from French: The Secret of Classic Cooking Made Easy

All of this week’s recipes are from a French cook book that Jan bought me. She decided that I should make some recipes from it for the French girl while she was here. I decided that I needed a starch dish for the carbohydrate eaters in the group.

Karl’s French Rice Pilaf

Karl’s French Rice Pilaf

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Claudia’s Parsley Potatoes

I make my parsley potatoes exactly like my mother, with the exception of almost everything. My mother would use White Rose potatoes that she would cut into small pieces. I use whole small baby Dutch potatoes. My mother would use one clove of garlic, one green onion and one tablespoon of parsley. I triple all of these ingredients. Other than that the recipes are exactly the same.

Claudia’s Parsley Potatoes

Claudia’s Parsley Potatoes

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Karl’s Italian White Bean Dip

This Sunday we will be going over to the kids’ apartment, so I need to make my dishes transportable. Miriam is still on the soft food diet, so she has asked for bean dip. I think I will make two, a white bean dip and a black bean dip. I was thinking of finding a yin & yang serving dish, but I was not able to find one in time for dinner.

Karl’s Italian White Bean Dip

Karl’s Italian White Bean Dip

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Karl’s Caribbean Black Bean Dip

This Sunday we will be going over to the kids’ apartment, so I need to make my dishes transportable. Miriam is still on the soft food diet, so she has asked for bean dip. My White Bean Dip is a mild, Italian dip.  I am thinking the black bean dip should be spicy and Caribbean.

Karl’s Caribbean Black Bean Dip

Karl’s Caribbean Black Bean Dip

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Karl’s Santa Maria-Style Beans

Not being able to get heirloom Santa Maria pinquito beans for this Sunday I have had to substitute little pink beans. What make beans “Santa Maria beans” (besides the unique beans) is in using two kinds of pork and chili sauce in the mix. Some recipes call for using a bottled chili sauce and others make it themselves and then add it to the pot.

Karl’s Santa Maria-Style Beans

Karl’s Santa Maria-Style Beans

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Karl’s Whole Roasted Yam

This can hardly be called a recipe; it is more of a technique.

Karl’s Whole Roasted Yam

Karl’s Whole Roasted Yam

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Eilene’s Onigiri (Rice Balls)

Onigiri is the Japanese equivalent of a PB&J sandwich, something to take for a school lunch or on a picnic. One of Eilene’s friends in Japanese class taught her how to do this a couple of years ago. Rice ball is a bit of a misnomer, since you make them into triangles.

Eilene’s Onigiri (Rice Balls)

Eilene’s Onigiri (Rice Balls)

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