Jan came back from Sonoma raving about the Venezuelan restaurant Pica Pica. On her website she gives her recipe for leek soup. Of course, I am incapable of following a recipe so I made a few changes. I am also not feeding a crowd so I reduced many of the ingredients.
Karl’s Leek Soup ala Pica Pica
Filed under Soups
I needed a protein dish to do with my leek soup. I started making these only a few weeks ago, but they are so good that I know my family will eat them whenever I make them. The last time my son-in-law, Chris, mentioned that they needed la jiao (hot pepper) to go with the hua jiao (flower pepper).
Karl’s Szechuan Salt & Pepper Shrimp III
Filed under Main Dishes, Seafood, Shrimp
I wanted a starch dish to go with my leek soup. I have always had a problem with making latkes. I never seem to be able to have them cooked through before they are starting to burn. One reason for this is because I try to use as little oil as possible when frying them. My solution is similar to making Venezuelan arepas, first fry and then bake.
Karl’s Potato Latkes
Filed under Potatoes, Side Dishes
Jan had been going on about the stuffed arepas that she had had at Pica Pica. You can fill these corn bread pockets with almost anything. I want to make my filling Venezuelan, but this was for a weekday meal, so I did not want to start from scratch.
Karl’s Venezuelan Arepas Rumberas
(corn pockets with pulled pork)
Filed under Main Dishes, Pork
Jan went to Sonoma a few weeks ago and while she was there she went to a Venezuelan restaurant, Pica Pica. She came back raving about arepas, Venezuelan corn pocket breads. I was ordered to learn how to make them.
Venezuelan Arepas
(corn pocket breads)
Filed under bread, Side Dishes
I wanted to do braised French pork for dinner, but nothing on-line even came close to what I had in mind. I pictured something herby, falling off the bone tender, with a rich pan sauce. Looking in my spice cabinet, I picked out the herbs I thought would go together, not a fines herbes, but a unique blend of my own. It may not be actually a French recipe, but I associate these herbs with French cooking.
Karl’s French Braised Pork
Filed under Main Dishes, Pork
Jan and I were at the farmer’s market. I had already planned on green beans to go with my roasted pork, but Jan saw these cute little turnips. I decided to combine the two vegetables and add some of the marmalade I made yesterday.
Karl’s Sage Turnips and Green Beans
with Orange Marmalade
Filed under Side Dishes, Vegetables
Everybody in my family, except Eilene, loves mushrooms. She doesn’t like the texture. This leaves me with three options when I use them in cooking.
Karl’s Tarragon Mixed Mushrooms
with Meyer Lemon
Filed under Side Dishes, Vegan, Vegetables
My family likes my cauliflower au gratin. I try to switch things up by using a different cheeses. This time it is baby Swiss cheese rather than emmentaler.
Karl’s Cauliflower Swiss Au Gratin
with Crispy Bacon
Filed under Side Dishes, Vegetables
Adapted from Spinach Tiger
Jan loves pie. Miriam loves pie. Eilene loves pie. Guess what Jan is making to go with my roasted pork for dinner.
Jan’s Shaker Meyer Lemon Pie
Filed under Desserts & Treats, Pies & Tarts
karllueck
Miriam
Jabberwocky Stew 