Karl’s Za’atar Orzo for Burning Man

Wife Jan is going to Burning man and a lunch side dish had been requested. I put forward several options and a variation of a dish I made a few weeks ago has been requested. I wanted something that would be quick and easy, so I decided to use orzo spiced up with za’atar.

Karl’s Za’atar Orzo for Burning Man

Karl’s Za’atar Orzo for Burning Man

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Karl’s Saag Pilau for Burning Man

A pilau is properly made with rice, and I had originally intended to make this a rice dish. Wife Jan though that rice would take too long to cook. Israeli couscous was invented as a rice substitute when the fledgling state of Israel could not import as much rice as people wanted. This could therefore be called “Israeli pilau.”

Karl’s Saag Pilau for Burning Man

Karl’s Saag Pilau for Burning Man

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Karl’s Za’atar Deviled Eggs

Jan’s Ethno Breakfast has come around again. For the last one I had made 2 dozen Cajun deviled eggs. I did not want to make exactly the same thing again, so I thought I would make these Middle Eastern with za’atar.

Karl’s Za’atar Deviled Eggs

Karl’s Za’atar Deviled Eggs

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Karl’s Peach Pie Cobbler

Last week, I made what I thought was a fruit cobbler (fruit on the bottom). On further research, I found that I had made something closer to a tart (fruit on the top). I was planning to try making a cobbler again when my wife, Jan, said that she preferred the fruit on the top.

A Serving of Karl’s Peach Pie Cobbler

A Serving of
Karl’s Peach Pie Cobbler

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 Karl’s Dinner Rolls

I started with a recipe from a King Arthur, each time I make it a tweak it a bit further from the original. Today, I am making some rolls to go with my simple cioppino. These rolls started out as pull-apart-rolls, but I decided to space them further apart as individual loaves.

 Karl’s Dinner Rolls

Karl’s Dinner Rolls

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Karl’s Simple Cioppino

The kids are not coming over this weekend, so it is just the three of us for dinner. Sundays have been restricted lately because of Miriam’s diet, so I could make something with tomatoes, garlic and onions. When I suggested cioppino Jan was all for it.

Karl’s Simple Cioppino

Karl’s Simple Cioppino

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Karl’s Stone Fruit Tart / Cobbler

Last week, Jan went to the Central Valley to visit her friends and she came back with a mound of fruit. Since most of it was still not ripe I put it into brown paper bags to ripen. This Sunday it all came ripe at once. What to do? A fruit cobbler came to mind.

Karl’s Stone Fruit Tart / Cobbler

Karl’s Stone Fruit Tart / Cobbler

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Karl’s Homemade Pasta Sauce

Last week Jan’s farmer friend dropped pounds of tomatoes on us. To preserve them, I turned them into three quarts of a simple tomato sauce—just tomatoes and a bit of salt. This allowed me the greatest flexibility when I decided what to use the sauce in a recipe— meaning it did not lock me into Italian cuisine, like so many of the sauces on-line.

Karl’s Homemade Pasta Sauce

Karl’s Homemade Pasta Sauce

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Filed under Main Dishes, Sauces and Spices, Pork

Karl’s Tomato Sauce

Jan visited her friends in Fresno this weekend. One of them owns a farm and tomato bombed her. What am I going to do with 15 pounds of small Roma tomatoes?

Karl’s Tomato Sauce

Karl’s Tomato Sauce

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Karl’s Za’atar Orzo

I needed a starch dish to go with my ham steak and coleslaw for a week night dinner. I wanted something that would be quick and easy, so I decided to use orzo—instead of rice. To keep things interesting, I chose to spice it up with za’atar.

Karl’s Za’atar Orzo

Karl’s Za’atar Orzo

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