Tag Archives: cheese

Karl’s Dubliner Guinness Bread

In past St. Patrick’s days, I would make quick Guinness beer bread. This year my wife bought me a Fourneau Bread Oven for my birthday, as a result, she gets the recipe updates, not me. She forwarded this one for St. Patrick’s Day for our Sunday dinner with the family. I, kind of, followed their recipe.

Karl’s Dubliner Guinness Bread

Karl’s Dubliner Guinness Bread

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Filed under bread, Side Dishes, Vegetarian

Karl’s Mac & Cheese with Bacon and Leek

Eilene is having some friends over. I decided to make their favorite Mac & Cheese. When she and her friends make this for themselves they, of course, use the “orange stuff in a box.” This is just starch, fat, and chemicals, not a meal.

Karl’s Mac & Cheese with Bacon & Leek

Karl’s Mac & Cheese with Bacon & Leek

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Filed under California Fusion, Casserole, Main Dishes, Pasta, Pork

Jan’s Challahpeños

Jan and I were discussing what to have with the challah I was making. Jan wanted me to make super-mini challah in the mini-muffin pan. Jan piped up with you could put jalapeños in it and they would be  challahpeños! How far will this family go for a good pun? Apparently quite far.

Jan’s Challahpeños

Jan’s Challahpeños

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Claudia’s Cheese Strada

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  I have referenced  my mother’s strada before, but I did not post the original recipe. Today I am posting another variation, so I thought I would put up Claudia’s family recipe. My memory is she was making this in the Fifties, long before it became a fashionable dish in the Seventies. Continue reading

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Filed under bread, Main Dishes, Vegetarian, Vegetarian MD

Karl’s Italian Sausage Lasagna

Son-in-law, Chris, is leaving on another trip, so the kids are not coming over for Sunday dinner. Jan requested something forbidden by his ketogenic diet, lasagna. Since this is also our anniversary week (31st) I agreed to make it for her. I also made her favorite salad, carrot, to go with it.

Karl’s Italian Sausage Lasagna

Karl’s Italian Sausage Lasagna

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Filed under Casseroles, italian, Main Dishes, Pasta, Pork

Karl’s Roasted Cauliflower Leyden au Gratin

Jan’s first fieldwork was with the Kwinti Maroons of Suranam. To follow up on the records of this people she had to spend some time searching the colonial records in Holland. While she was there she fell in love with Leyden cheese, which is a Gouda cheese with cumin seeds.

Karl’s Roasted Cauliflower Leyden au Gratin

Karl’s Roasted Cauliflower Leyden au Gratin

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Karl’s Palak Paneer

From my research on the web I understand that the difference between Palak and Saag Paneer is that if you only use only spinach it is a Palak and if you use a mixture of greens it is a Saag. When people come to Silicon Valley, they bring their food with them. As Californians we often feel it necessary to mash these recipes up with other cuisines. Today, I am doing an Indian shepherd’s pie, a mash up of Indian and English cuisines. I am thinking of making my palak a bit more French by adding wine.

Karl’s Palak Paneer

Karl’s Palak Paneer

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Karl’s Gobi Pasta au Gratin with Bacon (Mac & Cheese with a twist)

The French girl goes home tomorrow. Eilene is planning to have a bunch of her friends over for dinner, because Jan is teaching tonight. The question is what to feed them.

Karl’s Gobi Paste au Gratin with Bacon

Karl’s Gobi Paste au Gratin with Bacon

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Karl’s Cheese Strada

Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes.  Mom’s Cheese Strada apparently had eggplant in it (I don’t remember this being the case, but it is clear on the card that I typed up at the time). Since that time I have discovered that I am allergic to eggplant (No moussaka for you!), so I have rewritten the recipe to suit myself.

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Filed under Breakfast, Casseroles, Main Dishes, Vegetarian MD

Karl’s Lasagna

There are no bad lasagnas, only good and better lasagnas.  This, and the fact that lasagna freezes well, keeps Stouffer’s in business. While each step of building a lasagna is not particularly difficult there are a lot of steps to the process.  I use the term building, rather than making, because unlike most dishes where you put all of the ingredients in and stir, good lasagna is build layer by flavorful layer.  While very delicious, lasagna should not be mistaken for a health food, even my low fat version is relatively high fat (lots of cheese and meat) and high in carbohydrates.

lasagna

Karl’s Lasagna

This is one of those dishes from my youth. Lasagna was a dish that my mother would make very occasionally, because while being good it is also very labor intensive.  In addition to everything you have to do today, in my mother’s day you had to boil and cool the noodles enough so you could handle them (but not over boil or break them).  With the introduction of no-boil noodles the process is slightly easier.

I never made lasagna myself until Cook’s Illustrated printed “Faster Lasagna” in their Sept.-Oct. 2002 issue, where they passed a favorable judgment on no-boil noodles.  Since that time I have used their recipe as a guide, but as usual I had some standard changes to what they consider perfect (lower fat and lower salt and with all that cheese why would you add cream?).  When Myr asked for lasagna last week I decided to write up my changes to the C.I. recipe.

For me this is a dish usually I make for friends who are having a medical crisis. At my age, this has happened with uncomfortable regularity. After it has cooled  Continue reading

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Filed under Casseroles, Main Dishes, Pork, Vegetarian MD