A salad, which was my original plan, did not quite an appropriate side dish to such an Asian meal. Eilene had planned to go to a party. I decided on a mushroom dish, which she would never eat.
Tag Archives: California cuisine
Karl’s Rotkohl II
I want to make Charlie B’s tomorrow. This is a leftover breakfast, but to make it you kind of have to have the leftovers. I already had the potatoes, but I needed the sausage. That meant bratwurst for dinner tonight.
Filed under California Fusion, German, Other Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s French Chicken Salad Wraps
I have leftover roast chicken, from last night. By itself, the chicken is moist and flavorful. The question is, “What to do I do with it?”
Filed under California Fusion, Chicken, Main Dishes, Poultry, Salads
Karl’s California International Pickles
Two Sundays ago, I bought some Persian cucumbers for a dinner that did not happen. I did not want them to spoil. There were too many of them just to eat on my own, so I decided to make pickles with them.
Filed under Pickles, Side Dishes, Vegan, Vegetarian MD
Karl’s Brochette Omelette
Jan wanted something light for dinner. She had picked some tomatoes and basil from the garden. She also wanted breakfast for dinner, so I made her a brochette omelette.
Filed under Breakfast
Karl’s Cinnamon Scone Pinwheels
I have recently been making excellent scones, but why leave it at excellent? My mother, Claudia, used to make raised dough cinnamon pinwheels. These were heavy, sweet and sticky, and took hours to make. Could I make a lighter, slightly less sweet cinnamon pinwheel that I could make in much less time?
Karl’s Seafood Corn Chowder 2
Jan’s brother is still visiting and Jan wanted Crawdaddy Corn Chowder. On Sunday the Crawdaddy restaurant does not open until noon. This would push lunch to 2 PM, the time they should start thinking about makeing the drive back to Fresno. I talked her into a variation that does not require a restaurant purchased starter.
Filed under Main Dishes, Seafood, Soups
Karl’s Chicken, Kale and Farro Soup
My brother-in-law is coming to visit and he is having trouble with his teeth. So I am planning a soft, low-chewing soup for dinner. This side of the family also likes their food pretty American standard, so heavy spices are out as well. However, I can work with that.
Filed under Main Dishes, Poultry, Soups
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.
Filed under Side Dishes, Starches
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.
Filed under Main Dishes, Poultry