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
Filed under California Fusion, Main Dishes, Poultry, Turkey
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
Filed under Soups
Jan has had oral surgery, so she is still eating only cool blended foods at the moment. By now she is getting tired of smoothies, so I thought I would make her some vichyssoise. This is a fancy name for a potato and leek soup that can be served either hot or cold.
Karl’s Scallop Soup with Bacon
Filed under Main Dishes, Pork, Seafood
I needed a hot vegetable dish that I could prep ahead and then quickly cook at the last minute. I had bought a leek that I did not use this week and I thought that would go nicely with oyster mushrooms (a favorite of Miriam and Chris). I would be cutting the leeks hours before I was intending to cook them. To keep them from drying out, I would keep them in cool water. To dry them out before sautéing, I would use the Salad Spinner that Miriam gave me for my birthday last year.
Karl’s Oyster Mushrooms and Leeks
Filed under Side Dishes, Vegan, Vegetables
Jan has her favorite soups, but Scotch broth is mine. Jan does not like it at all. This is something I make when she is off on a conference, like this week. Lamb, barley, and leeks, for anyone who is even a bit Scot it is paradise. (Hey, what can I say, I even like Haggis.)
Karl’s Scotch Broth
Filed under Lamb, Main Dishes, Stews
Jan’s brother is still visiting and Jan wanted Crawdaddy Corn Chowder. On Sunday the Crawdaddy restaurant does not open until noon. This would push lunch to 2 PM, the time they should start thinking about makeing the drive back to Fresno. I talked her into a variation that does not require a restaurant purchased starter.
Karl’s Seafood Corn Chowder 2
Filed under Main Dishes, Seafood, Soups
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 Saffron Mussel Soup
Filed under Main Dishes, Seafood, Soups
Adapted from French: The Secret of Classic Cooking Made Easy
All of this week’s recipes are from a French cook book that Jan bought me. She decided that I should make some recipes from it for the French girl while she was here. I decided that I needed a starch dish for the carbohydrate eaters in the group.
Karl’s French Rice Pilaf
Filed under Side Dishes, Starches
I decided to use the tops of the leeks I was using for my Fishyssoise in a separate dish that Chris, my son-in-law, would eat. He also really likes mushrooms and bacon as well. Making a dish out of these three things fits his keto diet and I wouldn’t mind eating it as well.
Karl’s Sautéed Leek Greens with Mushrooms
Filed under Side Dishes, Vegetables
It is St. Patrick’s Day tomorrow, and no one in this household likes what is sold as “corned beef” in the supermarkets (I understand that if you can find Italian corned beef it is much closer to the original). 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 Irish main dish is the Salmon of Knowledge.
St. Patrick’s Day Dinner
Filed under Main Dishes, Seafood
karllueck
Miriam
Jabberwocky Stew 