Tag Archives: baking

Karl’s Traditional Soda Bread

As a family activity, we sometimes lure daughter Eilene out of her room—away from playing her online games—to watch a show together. She introduced us to The Great British Baking Show. While she like the competition of the regular show, we prefer the more educational GBBS: Masterclass (sic)—where you learn more about how to make the actual recipes.

Karl’s Traditional Soda Bread

Karl’s Traditional Soda Bread

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Filed under bread, Side Dishes, Vegetarian

Karl’s Chicken Florentine Bierock

I love stuffed breads, whether you call them a samsa, a pasty, a samosa, or a bierock—the major difference between all of these pockets is the type of bread used to wrap the savory filling. A bierock is not now, nor has it ever been haute cuisine, it is essentially a workingman’s lunch. When you are working, traveling, or having some kind of festival event, you do not always have time to sit down for meal. Having a meal in a neat, sealed bread package that you can slip into a pocket or pouch is a solution that many cultures have discovered.

Karl’s Chicken Florentine Bierock

Karl’s Chicken Florentine Bierock

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Filed under bread, California Fusion, Chicken, Main Dishes

Karl’s Uyghur Naan II

We were looking through some old photos, one of which was baby Eilene holding half a naan that was bigger than her head. Eilene asked, why I have not made them in years. She then asked for shashlik and naan for Sunday’s dinner. Five years ago, I posted a recipe for Uyghar naan. Since that time, I have learned some new techniques in bread making and I decided to use them in making this Central Asian bread.

Karl’s Uyghur Naan II

Karl’s Uyghur Naan II

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Filed under bread, Side Dishes, Vegan, Vegetarian

Karl’s Beef and Spinach Bierocks

Eilene’s friends are coming over again—one has just returned from visiting family in the Philippines. The last two times I have made dinner for them it has been pasta—a tomato based sauce and an Alfredo sauce. I wanted to do something different and I have not made bierocks in quite a while, Eilene liked the idea.

Karl’s Beef and Spinach Bierocks

Karl’s Beef and Spinach Bierocks

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Filed under Beef, Main Dishes

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 New York Style Za’atar Pizza with Roasted Artichokes and Feta

Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to an artichoke and feta pizza with a za’atar sauce, I made a pepperoni pizza and an apple and prosciutto pizza. This recipe is written as if I was making them all the same.

Karl’s New York Style Za’atar Pizza with Roasted Artichokes and Feta

Karl’s New York Style Za’atar Pizza
with Roasted Artichokes and Feta

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Filed under California Fusion, Main Dishes, Sauces and Spices

Karl’s New York Style Za’atar Ricotta Pizza with Apple and Prosciutto

Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently.

Karl’s New York Style Za’atar Ricotta Pizza with Apple and Prosciutto

Karl’s New York Style Za’atar Ricotta Pizza
with Apple and Prosciutto

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Filed under California Fusion, Main Dishes, Pork, Sauces and Spices

Karl’s New York Style Pepperoni Pizza

Nephew Braden is coming to Sunday dinner. When Miriam told him about my New York Style pizzas he expressed interest. I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. In addition to pepperoni, I made an artichoke and feta pizza and an apple and prosciutto pizza. This recipe is written as if I was making all three pizzas the same.

Karl’s New York Style Pepperoni Pizza

Karl’s New York Style Pepperoni Pizza

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Filed under Main Dishes, Sauces and Spices

Karl’s New York Style Pesto Pizza

I learned to make New York style pizza crusts a few weeks ago. Each batch makes enough dough for 2-3 pizzas. To keep things interesting, I usually make each one differently. This recipe is written to make enough sauce and toppings to make them all the same.

Karl’s New York Style Pesto Pizza

Karl’s New York Style Pesto Pizza

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Filed under Main Dishes, Sauces and Spices