Whenever I decide to make my own spice blend I do an analysis of the recipes for that blend that others have posted. By comparing ten to twenty different ideas about what goes into a spice blend I get an inspiration about how I should create my own blend. It should be similar, but unique.
Karl’s Taco Seasoning
Filed under Sauces and Spices
My mother, Claudia, did not make beef tongue very often, maybe only once or twice a year as I was growing up. Still we did have it and really liked it. I think the reason we did not have it very often is that it requires a long prep time and very slow cooking. With five hungry kids to feed it was just too much trouble to make as anything but a special treat. That is the childhood memory I am chasing.
Karl’s Beef Tongue
Filed under Beef, Main Dishes
This is not going to be a typical blog post for me. I view this blog as a recipe file for my daughters, Miriam and Eilene, which I allow the rest of the Internets peek in on. Today, however, I feel compelled to write a restaurant review. Myr and Eilene already know and love this restaurant, so this post is for everybody else.
If you are ever within 50 miles of Milpitas, California, you must find and eat at the South Legend Sichuan Restaurant. I have mentioned this restaurant before in passing. Yesterday, we had a great meal there that rivaled the best ones we had in more than a year in Chengdu, Sichuan.
Filed under Main Dishes, Seafood
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
Filed under Main Dishes, Pork
I, and my family, do not listen to NPR radio when we are at home, only when we are driving. As we listen to the shows, there are frequently little bits of factoids that must be shared with the rest of the family, usually over dinner. Those conversations always start, “Driving along listening to NPR….”
Karl’s Balık Izgara Letuce Cups
(Turkish Grilled Fish)
Filed under Main Dishes, Seafood
Before I left home for the first time, I sat down with my mother’s recipe box and wrote down my favorite dishes. She would make pizza for dinner almost every Sunday. It was a fight to see who would get left-over pizza for breakfast the next morning. I have changed it some since then, but this is her original recipe.
Filed under Main Dishes, Pork
Tomorrow I am making a French fish soup for which I need fish stock. There may be some store that sells canned fish stock, but it is not around here. It is time to create my own fish stock.
Karl’s Fish Stock
Adapted from French: The Secret of Classic Cooking Made Easy
Jan taught a few classes in Paris during her summer breaks a few years ago. While she was there she picked up a French cook book. She decided that I should make some recipes from it for the French girl while she was here.
Karl’s Gobi Musallam au Gratin
Filed under Side Dishes, Vegetables
When Safeway has a half price sale on hams (after a holiday) I buy a half a ham and cut it into ¾ inch ham steaks to freeze for later. This is later. The French girl is still with us and I decided to make ham steak, parsley potatoes and coleslaw for dinner.
Karl’s Ham Steak
Filed under Main Dishes, Pork
“True” Farro (Triticum dicoccum) is a Tuscan wheat. One source I read said that this is the grain that the Roman Legionnaires marched on. It is a marvelous grain to use in any dish that you would normally use rice or barley.
Karl’s Poached Chicken with Cilantro and Lime Farro
Filed under Main Dishes, Poultry
karllueck
Miriam
Jabberwocky Stew 