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 Lime Curd
Tag Archives: cooking
Karl’s Asian Apple Cabbage Salad
I had decided to have salmon teriyaki for dinner on a week night. Usually I would serve rice and Japanese pickles with this. I decided that I wanted something different, maybe some kind of Asian salad.
Karl’s Asian Apple Cabbage Salad
Filed under Salads, Side Dishes, Starches, Vegan, Vegetables, Vegetarian
Karl’s Chicken Cacciatore (Hunter’s Chicken)
Many European countries have some variation of hunter’s chicken: the Italian pollo alla cacciatore, the French poulet chasseur and coq au vin, and the German hühnchen nach jägerart. The general idea of this dish is that you make it with the ingredients that a hunter would have on hand while out in the woods. Many modern versions include tomatoes and are served over pasta.
Karl’s Chicken Cacciatore (Hunter’s Chicken)
Filed under italian, Main Dishes, Poultry, Stews
Karl’s Steamed Artichokes with Tarragon Caper Butter Sauce
I am making chicken cacciatore and rustic bread for Sunday dinner. I wanted a hot veg to go with these dishes. It has been a while since I made steamed artichokes.
Karl’s Steamed Artichokes with Tarragon Caper Butter Sauce
Filed under California Fusion, Steaming, Vegetables, Vegetarian
Karl’s Rustic Italian Bread
I am making a chicken cacciatore for Sunday dinner and I wanted fresh bread to go with it. While I have made white bread and other baked goods many times, I have never ventured into crusty bread territory. Bread is simply a mixture of flour, water and some kind of leaven, but the results can vary widely depending of the differences in handling—both before and during baking—and with the addition of a variety of ingredients.
Karl’s Rustic Italian Bread
Filed under bread, Side Dishes, Vegetarian
Karl’s Japanese Coca-Cola Braised Pork
I love Japanese pickled vegetables and I frequently get the urge to make them. The day before my Sunday dinner I started to make a bunch. Sometimes the side dishes lead you to the main dish, rather than the other way around.
Karl’s Japanese Coca-Cola Braised Pork
Filed under Main Dishes, Pork, Sauces and Spices
Dad’s Salt Pickled Cabbage, 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 ).
Dad’s Salt Pickled Cabbage
Kyabetsu Shio-zuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Miso Pickled Cucumbers, Misozuke Tsukemono
I had the urge to make Japanese pickles this week. There are many types of Japanese pickles—Tsukemono—and I am on a quest to learn them all. This week it was misozuke, miso flavored pickles.
Karl’s Miso Pickled Cucumbers
Misozuke Tsukemono
Filed under Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
Karl’s Moroccan Ras el Hanout Barbecued/Broiled Lamb
It’s my birthday and I get to make what I like. This means barbecued lamb. This year I decided I would go Moroccan.
Karl’s Moroccan Ras el Hanut Barbequed/Broiled Lamb
Filed under Barbeque, Broiling, Lamb, Main Dishes, Sauces and Spices
Karl’s Vegetable Tajine (Tagine)
I wanted a vegetable dish to go with my Moroccan lamb. None of the recipes I found on-line were quite what I had in mind. I started taking ingredients from several of them and built my own.
Karl’s Vegetable Tajine
(Tagine)
Filed under Side Dishes, Vegan, Vegetables, Vegetarian
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Miriam
Jabberwocky Stew 