Tag Archives: ovo-vegetarian

Karl’s Mandarin Rice Pudding

I am making Japanese curry wings for Sundays dinner. Eilene asked for rice pudding for dessert and wife Jan seconded the motion. I have just made mandarin marmalade, so it seemed reasonable to add this to the mix.

Karl’s Mandarin Rice Pudding

Karl’s Mandarin Rice Pudding

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Karl’s Japanese Style Potato Salad without Onions II

I am doing a Japanese dinner for our Sunday meal. While there may be a main dish of meat and rice or noodles, Japanese meals usually include many small side dishes with a variety of textures, colors and tastes. The aesthetic— moritsuke—is that it is food for the soul as well as the stomach. I am making chicken teriyaki and this is one of the side dishes I decided should go with it.

Karl’s Japanese Style Potato Salad without Onions II

Karl’s Japanese Style Potato Salad
without Onions II

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Filed under Salads, Side Dishes

Karl’s Cranberry Pecan Waffles

Since I learned how easy it is to make fresh homemade waffles and pancakes from scratch, I have made them about once a week since then.  To keep things interesting I am always experimenting with new additions—like blueberries and cinnamon. Today, I am adding cranberries and pecans.

Karl’s Cranberry Pecan Waffles

Karl’s Cranberry Pecan Waffles

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Karl’s Peach Pie Cobbler

Last week, I made what I thought was a fruit cobbler (fruit on the bottom). On further research, I found that I had made something closer to a tart (fruit on the top). I was planning to try making a cobbler again when my wife, Jan, said that she preferred the fruit on the top.

A Serving of Karl’s Peach Pie Cobbler

A Serving of
Karl’s Peach Pie Cobbler

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Karl’s Blueberry Waffles

Since I learned to make pancakes from scratch, I no longer have any commercial pancake  mix in the house. I had adapted a Martha Stewart pancake recipe—less sugar for diabetics—and I went on to adapt a waffle recipe—which turned out to be very close to Martha Stewart’s recipe (again lower sugar). Now, I decided to take it one step further by adding some dried blueberries for Jan’s Mother’s Day breakfast.

Karl’s Blueberry Waffles

Karl’s Blueberry Waffles

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Karl’s Apple Rice Pudding

Jan just had a temporary crown put in so she asked for one of her favorite comfort foods, rice pudding. As usual, I had to change something. Today, I decided to throw in some apple.

Karl’s Apple Rice Pudding

Karl’s Apple Rice Pudding

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Filed under California Fusion, Desserts & Treats, Rice

Karl’s Cajun Deviled Eggs for a Crowd

Jan’s Ethno Breakfast has come around again. For the last one I had made two dozen curried deviled eggs with chives. I did not want to make exactly the same thing again, so I thought I would make this batch Cajun. Cajun cuisine calls for “the holy trinity”—bell pepper, celery and onions.

Karl’s Cajun Deviled Eggs for a Crowd

Karl’s Cajun Deviled Eggs
for a Crowd

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Filed under California Fusion, Side Dishes

Karl’s Tarragon Potato Latkes with Irish Whiskey Pear Sauce

I am making Easter dinner and I decided to make latkes to go with my ham and salmon main dishes. I have more people attending this meal, so I have increased some of the ingredients from the last time I made these popular pancakes. I have also decided to add a touch of mustard seeds.

Karl’s Tarragon Potato Latkes with Irish Whiskey Pear Sauce

Karl’s Tarragon Potato Latkes
with Irish Whiskey Pear Sauce

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Filed under California Fusion, Potatoes, Side Dishes

Karl’s Pull-Apart Egg Dinner Rolls

 Adapted from a King Arthur Flour recipe

It is Easter and I am making severs dishes. I have been making dinner rolls lately and my family really like them. My mother, Claudia, made rolls for most celebration dinner.

Karl’s Pull-Apart Egg Dinner Rolls

Karl’s Pull-Apart Egg Dinner Rolls

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Filed under bread, Side Dishes

Karl’s Curried Deviled Eggs with Chives for a Crowd

I frequently make some food for Jan’s Ethno Breakfast. For the last one I had made a dozen  curried deviled eggs, that apparently disappeared in the first few minutes of the event.  They went over so well that when one of Jan’s Chinese students came to dinner, I did a variation of those deviled eggs. Jan told me that she was expecting 30 ethnographers to show up to this month’s event. She asked me to make 24 dozen—48 half eggs—because they were so popular last time.

Karl’s Curried Deviled Eggs with Chives for a Crowd

Karl’s Curried Deviled Eggs with Chives for a Crowd

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Filed under California Fusion, Salads, Sauces and Spices, Side Dishes