I just learned a new hack for easily peeling hard boiled eggs. Since I was making a dinner for wife Jan’s Burner friends, I decided that deviled eggs would be a good appetizer. It took me 2 minutes to peel six eggs perfectly.
Karl’s Curried Deviled Eggs with Capers
Filed under Side Dishes
Adapted from a Pacific Coast Farmers’ Market Association recipe
Jan and I were at our local farmers’ market and Jan spotted a table with piles of free printed recipes. This one appealed to her, so I made it for her. It substitutes cherries for tomatoes, the common base ingredient of brushetta. I took it one step further and used my favorite, Rainier cherries.
Karl’s Cherry Bruschetta
Filed under California Fusion, Side Dishes, Vegan, Vegetarian
In making my Moroccan Oxtail Tajine I trimmed a bunch of artichokes down to their bases. This left we with a pile of leaves and stems that I was loathed to just throw away.
My mother, Claudia, raised me to not waste food. I feel like it is an absolute sin when, for example, a recipe for chicken stock has you boil a whole chicken with vegetables and then instructs you to throw away the “solids.” These are recipes written by people who have never been hungry a day in their lives. I simply cannot do that!
Karl’s Moroccan Artichoke Dip
Filed under Side Dishes, Vegan, Vegetables
The kids really like mushrooms, so I am constantly trying new ways to make them. This is one that I started making about a year ago, but it is well worth repeating. Jan does not like bacon (a childhood trauma), but you may sauté the vegetables in the grease of 1 strip of fatty bacon instead of butter. If you do this, you may also crumble up the bacon and add it to the mix.
Filed under Side Dishes, Vegetables
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Miriam
Jabberwocky Stew 