One thing I like to do is play with my food. I like to take a traditional recipe and do strange things to it. Last week I made an English shepherd’s pie, but I made it with an Indian flare. I was watching a show the other day about how every culture has its own version of meatballs, usually with a sauce. I though why not do Persian kūbide as a meatball with sauce?
Karl’s Kūbide (Kofta) Meatballs in Red Pepper Sauce
Filed under Beef, Lamb, Main Dishes
Jan asked for some comforting, warm Italian Wedding Soup. After a brief warm spell, winter just came back to San Jose with a vengeance and there is snow on the brown hills. San Jose is in the south of the Bay Area with hills on both sides, there is a reason they call it Silicon Valley. Locals orient themselves by the color of the hills. The green hills, the coastal range, are always green and west. The brown hills, the Diablo Range, are higher, dryer and east. If there is any snow near San Jose it will be at the top of Mount Diablo.
Karl’s Itallian Wedding Soup
I did not like any of the recipes on-line; they were either too simple or too complex. Although I generally avoid recipes that are “add can of A” to “can of B,” I am not a food-Nazi. I will use some shortcuts, especially if it is a weekday meal. I looked up what defines Italian Wedding Soup on Wikipedia. The basic ingredients are green vegetables, meat (usually meatballs), chicken broth, and usually some kind of small pasta. I decided to be creative.
Filed under Main Dishes, Pork, Soups
karllueck
Miriam
Jabberwocky Stew 