Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. When I made my savory beef muffins I used my mother’s recipe for pizza dough. However I realized that is had also used my mother’s minimalist instructions.
Claudia’s Pizza
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. She would make pizza for dinner almost every Sunday. It was a fight to see who would get left-over pizza for breakfast the next morning. I have changed it some since then, but this is her original recipe.
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Filed under Main Dishes, Pork
Karl’s Saffron Mussel Soup
Adapted from French: The Secret of Classic Cooking Made Easy
Jan taught a few classes in Paris during her summer breaks a few years ago. While she was there she picked up a French cook book. She decided that I should make some recipes from it for the French girl while she was here.
Karl’s Saffron Mussel Soup
Filed under Main Dishes, Seafood, Soups
Karl’s Fish Stock
Tomorrow I am making a French fish soup for which I need fish stock. There may be some store that sells canned fish stock, but it is not around here. It is time to create my own fish stock.
Karl’s Fish Stock
Karl’s Gobi Musallam au Gratin
Adapted from French: The Secret of Classic Cooking Made Easy
Jan taught a few classes in Paris during her summer breaks a few years ago. While she was there she picked up a French cook book. She decided that I should make some recipes from it for the French girl while she was here.
Karl’s Gobi Musallam au Gratin
Filed under Side Dishes, Vegetables
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
Filed under Side Dishes, Starches
Karl’s Ham Steak
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. This is later. The French girl is still with us and I decided to make ham steak, parsley potatoes and coleslaw for dinner.
Karl’s Ham Steak
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Filed under Main Dishes, Pork
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
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Filed under Side Dishes, Starches
Karl’s Coleslaw
This is a weekday meal, 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 be bad for your or not taste good. “Quick” does not necessarily mean “bad.”
For the most part I try to make may own dressing for salads. However, I have not been able to replicate the flavor of Hidden Vally Ranch Coleslaw dressing. It simply tastes “right.”
Karl’s Coleslaw
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Filed under Salads, Side Dishes, Vegan, Vegetables
Karl’s Poached Chicken with Cilantro and Lime Farro
“True” Farro (Triticum dicoccum) is a Tuscan wheat. One source I read said that this is the grain that the Roman Legionnaires marched on. It is a marvelous grain to use in any dish that you would normally use rice or barley.
Karl’s Poached Chicken with Cilantro and Lime Farro
Filed under Main Dishes, Poultry
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Miriam
Jabberwocky Stew 