Adapted from a Food Floozie recipe
Jan wanted a sweet sauce to go with her low-sugar chocolate mousse.
Jan’s Low Sugar Chocolate Mousse
with Drambuie Butterscotch Sauce
Tag Archives: cooking
Jan’s Drambuie Butterscotch Sauce
Filed under Desserts & Treats, Sauces and Spices, Treats
Karl’s Moroccan Ras el Hanout Barbecued Lamb
It’s Father’s Day and I get to make what I like. This means barbecued lamb. Like for my birthday, I decided I would go Moroccan.
Karl’s Moroccan Ras el Hanout Barbecued Lamb
Filed under Lamb, Main Dishes, Sauces and Spices
Karl’s Adkin’s Vegetable Tajine (Tagine)
I wanted a vegetable dish to go with my Moroccan lamb this Sunday. I just put Miriam on a plane for Milan, Italy, on Friday and I pick up her husband, Chris, who is just getting back from NY on Saturday. Chris is on the Adkin’s diet, so this dish must fit his needs—out go the starchy vegetables, fruit and flour as a thickener.
Karl’s Adkin’s Vegetable Tajine (Tagine)
Filed under Clay Pots, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Zucchini Ras el Hanout
I made a tajine for my Father’s Day dinner to go with my Moroccan lamb. I had a zucchini on my counter that I wanted to use before it spoiled, but I thought that a soft squash like this would not stand up to the long cooking time of a tajine. I decided it would be much better barbecued separately. Since I had already blended Ras el Hanout for the lamb it seemed an obvious spicing.
Karl’s Zucchini Ras el Hanout
Filed under Barbeque, Sauces and Spices, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Moroccan Spice Mix II (another Ras el Hanout)
I have made the Moroccan spice blend Ras el Hanout before. For this Father’s Day, I wanted a Moroccan blend that was just a little bit simpler than 29 ingredients. Looking at my old recipe, I cut out the more obscure spices and adjusted the quantities. To be called a Ras el Hanout the blend should have at least these eleven spices: allspice, black pepper, cardamom, cayenne pepper, cloves, coriander seeds, ginger, mace, nutmeg, turmeric, and white pepper. The quantities of each spice vary widely between blends I have found.
Karl’s Moroccan Spice Mix II (another “Ras el Hanout”)
Filed under Sauces and Spices, Vegan, Vegetarian
Karl’s Roasted Garlic Couscous
After living in Chengdu, Sichuan, China, my family has always really loved garlic—a lot! I had an idea that popped into my head about a side dish to go with my Moroccan lamb—large chunks of roasted garlic floating in a sea of fluffy couscous. My thought was that as you took a bite of couscous you would get a burst of roasted garlic goodness.
Karl’s Roasted Garlic Couscous
Filed under Pasta, Side Dishes, Starches, Vegan, Vegetarian
Karl’s Lemon Grass Chicken Soup II
When I join my wife for lunch by the university we sometimes go to Café Pomegranate. While this is primarily a Persian restaurant, sometimes they go a bit wild with their soup of the day. Last week it was lemon grass soup. It was so good that I decided that I would have to deconstruct it.
Karl’s Lemon Grass Chicken Soup II
Filed under Chicken, Main Dishes, Poultry, Soups, Vegetables
Karl’s Grönsakskaka, Swedish Potato and Vegetable Medallions
Based on an Ikea recipe
I went to Ikea last week and, after buying Eilene a bunch of furniture for the updating of her room, I stopped off to buy Swedish meatballs, fish egg paste, and pickled herring. I saw a thing called Grönsakskaka and—always interested in new things—I bought a box to go with the meatballs.
Karl’s Grönsakskaka
Swedish Potato and Vegetable Medallions
Filed under Potatoes, Side Dishes, Vegetables, Vegetarian
Karl’s Chicken Curry
This dish started out as a butter chicken, but as I read about the confusion of this dish with Chicken tikka masala, the only conclusion I could come to was that neither one was a traditional Indian dish before about sixty years ago. Both dishes were adaptations of traditional Indian dishes to British tastes. One origin story for chicken tikka masala is a chef in Scotland, although this is disputed in Punjab.
Karl’s Chicken Curry
Filed under Chicken, Main Dishes, Poultry
Karl’s Carrot and Red Lentil Dhal
Just Miriam is joining us for dinner this Sunday, Chris is off to New York for the week. She is on the Atkins diet, so I still have to adapt my cooking to her desires. She is entering Phase two, so I thought I would make a dhal to go with my chicken curry and palak paneer.
Karl’s Carrot and Red Lentil Dhal
Filed under Side Dishes, Stews, Vegan, Vegetarian
karllueck
Miriam
Jabberwocky Stew 