Tag Archives: leeks

Karl’s Twice Cooked Pork II

I love twice cooked pork, but to make it requires that you have some slow-cooked, Asian-flavored pork to start with—highly spiced Mexican pork will not do.  Many American Chinese restaurants start by boiling pork belly, then slicing it, and frying it to make a very fatty dish. In China, what I was served was usually made with lean pork. Traditional, twice cooked pork is basically a Chinese leftover dish—or as my Chinese students called it “peasant food.”

Karl’s Twice Cooked Pork II

Karl’s Twice Cooked Pork II

Continue reading

Leave a comment

Filed under Main Dishes, Pork, Sauces and Spices

Karl’s Mushroom and Barley Soup

Jan really liked the last mushroom soup I made. She asked for a soup just for the two of us, Eilene—who hates mushrooms—was off on an overnight. Reworking that recipe actually improved it quite a bit.

Karl's Mushroom and Barley Soup

Karl’s Mushroom and Barley Soup

Continue reading

2 Comments

Filed under California Fusion, Main Dishes, Soups, Vegan, Vegetarian, Vegetarian MD

Karl’s Mac & Two Cheeses with Bacon & Leeks for a Crowd

Jan is going to another pot luck organized by NUMU Los Gatos. She and her students have been interviewing relocated American Indians who live in the South Bay—having moved to the city from various reservations in the 1950s, ‘60s, and 70s. Last time, I made a big pot of ham and beans. To switch things up, I decided to do larger than usual Mac & Cheese this time.

Karl’s Mac & Two Cheeses with Bacon & Leeks for a Crowd

Karl’s Mac & Two Cheeses
with Bacon & Leeks for a Crowd

Continue reading

Leave a comment

Filed under California Fusion, Casserole, Main Dishes, Pork, Vegetables

Karl’s Mandarin Marmalade Glazed Salmon with Leeks

My son-in-law, Chris, requested fish for his Sunday birthday dinner. I have been making a lot of different kinds of marmalade recently and I have been looking for uses for them—besides just spreading them on toast. I have made salmon with lemon and dill, so I though adding a sweet glaze would be just the thing. To go with my salmon, I served Heart of Palm, Mandarin Orange, and Arugula Salad and Colcannon California.

Karl’s Mandarin Marmalade Glazed Salmon

Karl’s Mandarin Marmalade Glazed Salmon

Continue reading

3 Comments

Filed under Broiling, California Fusion, Fish, Main Dishes, Seafood

Karl’s Colcannon III

This is more of a California Fusion revamp of the original, rather than a traditional colcannon. Potatoes are the staple of the traditional Irish diet and colcannon was, most likely, mostly potatoes with a little bit of vegetable added in—usually cabbage. Jan is always pushing me to add more high fiber vegetables and to cut back on the simple starches—i.e. potatoes—so mine is now about a 50/50 ratio of potato to veg. I also doubt that chicken broth or garlic were readily available in a humble traditional Irish cottage.

Karl’s Colcannon III

Karl’s Colcannon III

Continue reading

4 Comments

Filed under California Fusion, Holidays, Potatoes, Side Dishes, Vegetables, Vegetarian

Karl’s Leek and Bell Pepper with Dark Soy

I needed a vegetable to go with my barbecued Sichuan Turkey. One of the soy sauces I have been experimenting with is Chinese dark soy sauce. It is thicker and has a more complex and less salty flavor than Kikoman’s. A few weeks ago I made a dish with green beans that my family really liked.

Karl’s Leek and Bell Pepper with Dark Soy

Karl’s Leek and Bell Pepper with Dark Soy

Continue reading

Leave a comment

Filed under California Fusion, Chinese, Green Vegetables, Side Dishes, Stir-fry, Vegan, Vegetables, Vegetarian

Karl’s Lamb Stew with Leeks

Jan is off on her yearly stitching retreat with her friends for four days. While she will tolerate barbecued lamb, she will not eat it any other way. Her absence allows me to make dishes that Jan will not eat.

Karl’s Lamb Stew with Leeks

Karl’s Lamb Stew with Leeks

Continue reading

1 Comment

Filed under California Fusion, Lamb, Main Dishes

Karl’s Roasted Salmon with Leeks II

Last Tuesday was St. Patrick’s Day and no one in this household likes what is sold as “corned beef” in the supermarkets. In fact, except for Chris, my son-in-law whose family is from Boston, we do not favor “boiled dinners” (everything thrown into the same pot and boiled). For us the classic dish for Irish Day is the Salmon of Knowledge.

Karl’s Roasted Salmon with Leeks II

Karl’s Roasted Salmon with Leeks II

Continue reading

1 Comment

Filed under California Fusion, Fish, Main Dishes, Seafood

Karl’s Wild Turkey Barley Soup

Jan’s new job is very stressful. When she is stressed, she wants comfort food. For her this is soup, today it is turkey. The “wild” in this title is the wild rice, not the alcoholic beverage—although if you feel cheated, it would not hurt the dish to add it when you add the leeks and carrots.

Karl’s Wild Turkey Barley Soup

Karl’s Wild Turkey Barley Soup

Continue reading

1 Comment

Filed under California Fusion, Main Dishes, Poultry, Turkey

Karl’s Leek Soup ala Pica Pica

Jan came back from Sonoma raving about the Venezuelan restaurant Pica Pica. On her website she gives her recipe for leek soup. Of course, I am incapable of following a recipe so I made a few changes. I am also not feeding a crowd so I reduced many of the ingredients.

Karl’s Leek Soup ala Pica Pica

Karl’s Leek Soup ala Pica Pica

Continue reading

2 Comments

Filed under Soups