Several years ago, Mark Bittman introduced the world to a no-knead bread recipe created by Jim Lahey of Sullivan Street Bakery. This recipe used chemistry and time to create the gluten sheets necessary for a good loaf of bread. This soft dough was then dropped into a large Dutch oven to bake to crisp crusted perfection.
Fourteau Oven
Filed under bread
One of the benefits of passing out jams as Christmas gifts is that you get other peoples’ efforts in return. This year, I received some Bartlett pear jam from Michael and Jennifer. While it is good on my breakfast toast, I thought it would make a good base for a chicken marinade. To complete my dinner I had a large vegetable side dish and buttermilk biscuits for the starch eaters.
Karl’s Roasted Chicken
with Sage and Pears
Filed under California Fusion, Chicken, Main Dishes, Poultry
I wanted to make a ratatouille to go with my roasted chicken, but I cannot eat eggplant. My son-in-law, Chris, is off starches, so that means no potatoes or rice. I did not even want to use tomatoes, but I was looking for a vegetable side dish that is large, varied, interesting, and to fill people up who are not eating starches. Many of the recipes for ratatouille, that I have found on-line, cook the vegetables to death.
Karl’s Rattatouille California
Filed under California Fusion, Side Dishes, Vegan, Vegetables, Vegetarian
Every month, Jan and usually, my daughter, Miriam attend the monthly Ethno Breakfast. While many of the larger companies have discovered the usefulness of using Anthropologist to research what their customers need and want, they usually only hire one or two. This leaves these Ethnographers isolated from others who really “get” what they are talking about. The Ethno Breakfast gives them a chance to socialize and discuss problems and solutions—topics that do not really interest the company officers and computer engineers, with whom they spend much of their days.
Karl’s Cinnamon Sugar Monkey Bread
Filed under bread, Breakfast, Desserts & Treats, Side Dishes, Treats, Vegetarian
I had bought some buttermilk to make cornbread—which takes only one cup of milk—but all the store had for sale was quarts. What could I do with all of the extra buttermilk? Obviously, biscuits for breakfast.
Karl’s Buttermilk Biscuits
Filed under bread, Breakfast, Side Dishes, Vegetarian
Miriam has been moving this week and her mother and sister have been helping her. In this situation it is polite to feed your workers, but with the kitchen half packed up it can be a challenge. Takeout pizza is the usual solution, but my daughter is capable of being creative. A little chicken, vegetables, fruit, a bit of mayonnaise and viola you have a salad.
Miriam’s Chicken Salad
Filed under California Fusion, Chicken, Poultry, Salads, Side Dishes, Vegetables
Jan had a Stitching Guild luncheon on Saturday and most of the other people signed up to bring meat dishes. Jan sees her role as to provide a vegetarian option. Normally, I would add toasted pine nuts to my carrot salad, but one of her friends is deathly allergic to nuts.
Karl’s Heirloom Carrot Salad
with Raspberry Balsamic Vinaigrette
Filed under California Fusion, Root Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
As some of my readers may have guessed, I really like pickles. Most of my pickles are quick recipes, ready in a day or two—I am an impatient and hungry kind of guy. For this batch, I waited all of four weeks, but they were worth the wait.
Karl’s Bread and Butter Pickles
Filed under California Fusion, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
My son-in-law, Chris, is making the main dish this Christmas—his Grandmother’s Boston clam chowder. I provided a spinach salad and fresh oyster crackers to go with it. Miriam made rum balls for dessert.
Karl’s Spinach, Orange, and Fennel Salad
Filed under Green Vegetables, Salads, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 