Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. The recipe below is all that was written on both sides of my mother’s 3 x 5 card. When my siblings got together to combine all of the recipes we saved, one of my sisters had a different variation our mother uses of this iconic 1950’s American staple.
Note: I have not made this dish this way in years, so I do not have any pictures of it. Continue reading
We have had company for the last several days, so I wanted a Sunday dinner that was not hours of preparation. An American standard meal of meatloaf, potatoes, and green beans seemed like a good idea. Of course, I could not make it that simple I had to get spontaneously creative.
Karl’s Marjoram and Parsley Potatoes
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. About twice a month, my mother would make tacos. While I have very fond memories of them, they were neither very healthy nor really Mexican cuisine.
Karl’s Beef Tacos
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. About twice a month, my mother would make tacos—in those days, that meant beef tacos. While I have very fond memories of these grease bombs, they were neither very healthy nor really Mexican cuisine. Continue reading
Jan is making chocolate mousse to go with my 65th birthday dinner. For me Claudia’s Chocolate Mousse is the mousse by which all others are judged. It is however, not a health food. It has replaced cakes as the birthday treat in our house.
Jan’s Cinnamon Chocolate Mousse
When I was a child, my mother Claudia would make sugared strawberries to top our waffles with—but only if it was strawberry season, when they were cheap. She would slice the strawberries and sprinkle a fair amount of sugar over them—as much as a quarter of a cup. Over time, the sugar would draw out the strawberry juices and make a fresh berry syrup to spoon over your waffle. Being diabetic, I have reduced the amount of sugar and, of course, I used my signature orange infused sugar.
Karl’s Orange Infused Sugared Strawberries
This is a simplified variation of the turkey I made two years ago. It produces a really moist bird and a savory stuffing that was well worth repeating. It also has the advantage of roasting in under two hours—true it does not produce a Norman Rockwell turkey, but flavor and convenience over presentation!
Karl’s Deconstructed Stuffed Turkey Updated
I posted the recipe for my mother Claudia’s French toast a while ago. For a few people it is a treat, but it is a bit finicky in that you have to soak the bread slices and then cook them two at a time. If you are having a crowd at the table, this leaves some people hungry while they wait for the next batch. My memory is that she made this when we had breakfast company.
Claudia’s French Toast Casserole
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. These were all written to fit on a 3×5 card and written simply to remind her about how to make the dish. As a result, they are often hard for anyone else to “unpack” the sometimes cryptic instructions. I am adapting this recipe for my Japanese feast this Sunday, so I thought to post it for reference. Continue reading
Tacos are a favorite meal around my house. I usually make some version once a week—although rarely on Tuesday. Jan had brought some ghost pepper products back from a trip to Monterey, one of which was Jolikia Hot Chocolate mix from the Pepper Palace. I decided to try using it in a taco dish—chocolate and chilies is a traditional Mexican combination.
Karl’s Jolokia Chocolate Chicken Fajita Tacos