Tag Archives: cooking

by | March 7, 2015 · 5:09 pm

Karl’s Maafe II (West African Sweet Potato and Peanut Soup)

Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Avgolemono, I will be making Maafe. Maafe, at its simplest, is a sauce made with peanuts and tomatoes with onions and sweet potatoes being a frequent additions. After that, the variations for this soup/stew are near endless.  Traditionally, this dish is probably served “chunky,” but I will blend it into a smooth creamy soup for people with problems chewing.

Karl’s Maafe II (West African Sweet Potato and Peanut Soup)

Karl’s Maafe II
West African Sweet Potato and Peanut Soup

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by | March 6, 2015 · 11:00 pm

Karl’s Ezo Gelin Soup II

Jan has a friend who is getting oral surgery and will have a week where she will not be able to chew. My brother-in-law and his family are also coming to the Bay Area and they all have troubles with their teeth. Soft soups are the order of the day and I decided to make three soups that I have made before: Ezo Gelin, Maafe, and Avgolemono. Half I will give to Jan’s friend as a mitzvah and we will have a soup tasting for the family with the rest.

Karl’s Ezo Gelin Soup II

Karl’s Ezo Gelin Soup II

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Filed under Beef, Main Dishes, Soups, Stews, Vegan, Vegetarian

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by | March 5, 2015 · 5:43 pm

Karl’s Mimi’s Sick Chicken Soup

When we lived in China, Miriam acquired the nickname “Mimi.” Originally this meant “Kitty cat.” Her kindergarten teacher changed one tone, so that it meant “Riddle cat,”  because she asked so many questions.

Karl’s Mimi’s Sick Chicken Soup

Karl’s Mimi’s Sick Chicken Soup

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by | March 4, 2015 · 3:42 pm

Karl’s Orange Curd

Adapted from a Fine Cooking recipe

Jan loves lemon curd, so a while ago I made some with Meyer lemons. It worked out so well that I have made it a couple of times. It is really tasty, but it does not last or keep long.

Karl’s Orange Curd

Karl’s Orange Curd

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by | March 1, 2015 · 8:18 pm

Karl’s Barbecued Salmon with Lemon and Dill

I saw this meal as a Northwest Fusion, Northwest (US) cuisine with Asian influences. When I visit my sister, Karen, she usually makes a barbecued salmon. I thought it would go well with my wild rice and mushroom soup.

Karl’s Barbecued Salmon with Lemon and Dill

Karl’s Barbecued Salmon with Lemon and Dill

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by | February 23, 2015 · 2:33 am

Karl’s Asian Mushroom and Wild Rice Soup

Adapted from an Americas Test Kitchen recipe

I am incapable of following a recipe, even my own. I know that the chefs at ATK have spent days perfecting their recipe, but I have to make changes. I cannot help myself—I watch cooking shows more for tips and techniques, rather than instructions.

Karl’s Asian Mushroom and Wild Rice Soup

Karl’s Asian Mushroom and Wild Rice Soup

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by | February 23, 2015 · 2:18 am

Karl’s Salt Pickled Cabbage with Japanese Chilies, Kyabetsu Shio-zuke Tsukemono

Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).

Karl’s Salt Pickled Cabbage with Japanese Chilies, Kyabetsu Shio-zuke Tsukemono

Karl’s Salt Pickled Cabbage with Japanese Chilies
Kyabetsu Shio-zuke Tsukemono

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by | February 22, 2015 · 10:05 pm

Karl’s Asian Apple Cabbage Salad II

This seems to be my week for trying to improve recipes I have made recently. Last week I made an Asian influenced salad to go with my salmon teriyaki. I am making salmon again and the salad was good enough that I wanted to try and make it better.

Karl’s Asian Apple Cabbage Salad II

Karl’s Asian Apple Cabbage Salad II

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by | February 22, 2015 · 8:05 pm

Karl’s Red Pepper Tapenade II

Jan requested fresh crackers for her dinner with her friends. While they are good all by themselves—“Crack”ers, as Jan calls them—I thought I would add a spread for them while my diners waited for me to finish the other dishes. A tapenade is a primarily made from chopped olives, with a bit of oil to make it a paste.

Karl’s Red Pepper Tapenade II

Karl’s Red Pepper Tapenade II

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by | February 22, 2015 · 6:43 pm

Karl’s Coq au Riesling

Adapted from a Cook’s Illustrated recipe

Last week I made a hunter’s chicken. Jan asked for the same again when her old school friends, the aunties, came for Stitches this weekend. I did not want to do the exact same thing, so I made something much closer to a recipe in Cook’s Illustrated this month.

Karl’s Coq au Riesling

Karl’s Coq au Riesling

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