Adapted from a Travel Gourmand recipe
Tuile—French for a curved roof tile and pronounced tweel—is a thin, crisp, and curved cookie, frequently used to garnish desserts. Wife Jan is making chocolate mousse for my birthday and asked me to make some tuile to add to the dish. Although, I have watched them being made—we hosted a French family and the father made some while they were here—I have never tried my hand at them.
Karl’s Tuile
Filed under Desserts & Treats
The May/June issue of Cook’s Illustrated had an article about Dutch babies. In modern recipes, this is a spectacular large pancake with a crisp edge and a custardy center. I pared down the original recipe to make enough for three hungry people and added a few twists of my own. I have made this dish several times, but I have yet to get the ideal Dutch baby—the flaring edges should be fairly evenly raised all around the pancake—mine tended to end up lopsided. Still the flavor and texture are exceptional. Dutch babies are frequently topped with lemon and powdered sugar or fruit compote.
Karl’s Dutch Baby with Caramelized Apple
Filed under Breakfast
I had been planning to make cheese fondue for a Sunday dinner when Daughter Miriam begged off at the last minute. While I had not yet grated the cheese, I was left with a whole loaf of French bread cut into little cubes. I needed to think of something to do with these, if I was not going to dip them into melted cheese sauce. I could make salad croutons, a cheese strada, or bread pudding. Wife Jan is very fond of bread pudding.
Karl’s Bread Pudding
We wuz hoongry
Note: While none of us children copied down her recipe, this close to what my mother Claudia would have made as I was growing up.
4 eggs
1 cup half and half cream
2 Tbs. butter, melted
2 Tbs. Karl’s Orange Infused Sugar
1 tsp. cinnamon, ground
1 tsp. vanilla extract
½ tsp. nutmeg, fresh grated
½ tsp. kosher salt
Pinch cloves, ground
1 loaf French bread, cubed
½ cup currents
1. Put the eggs in a large mixing bowl and whisk them lightly.
2. Whisk in the cream and melted butter into the eggs.
Tip: The butter will most likely congeal into little lumps, but do not be concerned with this.
3. Add the sugar, cinnamon, vanilla, nutmeg, salt, and cloves.
4. Whisk to mix the ingredients.
5. Add the bread cubes and currents.
6. Fold the bread and fruit into the wet ingredients.
Note: This mixture will be really wet. This is as it should be.
7. Pour the pudding mix into a Pam-ed, or buttered, casserole dish that is large enough to take all of the pudding.
Tip: You want at least a quarter of an inch between the top of the pudding and the lip of the casserole. Otherwise, it might spill over onto your oven as it bakes. I always bake with a large baking tray on the lower rack to catch any drips. It is easier to clean a baking tray than a whole oven.
8. Let the pudding stand for ten to 15 minutes.
Tip: This rest allows the bread and almond meal to absorb some of the excess liquid.
Note: My mother would usually prepare the dish to this point the night before and let it soak, covered, overnight.
9. Cover the casserole with the lid—if it has one—or with aluminum foil.
10. Preheat the oven to 350° F
11. Put the bread pudding in oven and bake for 25 minutes.
Tip: Until the center no longer jiggles loosely, but it is still not completely set.
12. Remove the foil and switch the oven to broil—still at 350° F.
13. Broil for another 15 minutes, until the top is golden brown and an inserted toothpick comes out clean.
14. Let the pudding cool for ten minutes and scoop out to serve warm or chill completely and serve as slices.
Filed under Breakfast, Desserts & Treats
Wife Jan is going off to Burning Man again. Last year she broke her arm, I hope she comes back in one piece this year. As usual, I am making instant meals for her group. Last year, I made three camp meals—saag pilau, za’atar orzo, and pancakes. This year I added two more—mashed potatoes and tabbouleh. My pancake recipe went over very well with the Burners last year, but I simply cannot leave well-enough alone—I had to add something extra this year, pecans.
Karl’s Blueberry Pecan Pancakes for Burning Man
I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. A quick scan of my recent posts will show a lot of “white peach” recipes. I have actually made these dishes over the last several months and I am simply just now getting around to posting them.
Karl’s Ginger White Peach Rice Pudding
Filed under Uncategorized
I have dozens of pictures on my desktop of dishes I that have created and never gotten around to posting. Rice pudding is a comfort dessert in our house. When one of my girls has had a rough day they ask for rice pudding. Over the years, I have made many variations—1, 2, 3, 4, 5, 6, 7, 8, 9, and 10. I had bought some shredded coconut for another dish, but when it came time to use it I was not able to find where I had put it away. Having found it I decided to use it in a rice pudding.
Karl’s Coconut Rice Pudding
Filed under Desserts & Treats, Rice
Last week, son-in-law Chris asked for calzone for his birthday meal, but he waited too long—the pizza dough takes at least 3 day to be properly cold-risen. When I make pizza dough it produces enough to make 3 pizzas—a calzone is really just a folded over pizza. I had planned to use only two thirds of this dough for this meal, but the fillings I made required me to use all of the dough—dinner for tomorrow. A Caesar salad completes the meal.
Karl’s Artichoke and Basil Calzone
Filed under Main Dishes
Adapted from a Just One Cookbook recipe
Wife Jan is teaching the Anthropology of Food this semester. She had gotten to the English introducing curry to the Japanese and she thought “Japanese curry, yum!” The Japanese have made this dish their own—it is much milder and sweeter than an Indian curry. I wanted to make an “authentic” version, so I adapted a Just One Cookbook recipe. Many Japanese top their curry with a boiled egg.
Karl’s Ramen Eggs
Filed under Side Dishes
When we go out for breakfast I will—if it is on the menu—get Eggs Benedict—soft poached egg, on top of a slice of Canadian bacon, over a toasted English muffin half, smothered in Hollandaise sauce. This is my comfort breakfast. My father did not cook a lot, but his making the sauce for this dish is a fond childhood memory.
Karl’s California Benedict
Filed under Breakfast, California Fusion
Wife Jan is interviewing job applicants over the next two weeks. The university will only cater groups of 10 and there will only be five for breakfast during the interviews. Jan asked me to cater the sessions—deviled eggs, a baked good, and fruit salad. Today, I decided to go a bit Italian.
Karl’s Oregano and Parmesan Deviled Eggs
Filed under Side Dishes
karllueck
Miriam
Jabberwocky Stew 