Bread is mostly flour mixed with a liquid. However, because of the complex chemistry of the starches and gluten in the flour, small changes in handling techniques and additional ingredients can make a big difference in the texture of the final product. I posted an updated recipe for light and flaky biscuits.
Karl’s Egg Biscuits
Filed under bread, Breakfast, Side Dishes
Rice pudding has become 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, and 8.
Karl’s Apple Butter Rice Pudding
Filed under California Fusion, Desserts & Treats
Stir-fries are a popular weekday meal at my house. I try to keep things interesting by mixing up my sauces. From the basic Chinese sauces, you can blend new combinations every time you make a dish.
Karl’s Oyster Mushroom Chicken with Bok Choy
Filed under Chicken, Main Dishes
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.
Karl’s Ahi, Avocado, and Green Onion Futomaki
Filed under Main Dishes
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles—cabbage and mixed vegetables.
Karl’s Tofu Miso Soup
Filed under Side Dishes, Soups
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Japanese cuisine tends to have few of the ingredients I needed to avoid. I decided I would make miso soup, sushi, and a selection of Japanese pickles.
Karl’s Japanese Bar Style Mixed Pickles
Filed under Side Dishes, Vegan, Vegetarian
My wife Jan has her college friends staying over the weekend. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. Vegetarian beans and hominy struck me as one solution to meet their needs.
Karl’s Pinto Beans and Hominy
Filed under Beans, California Fusion, Main Dishes, Stews, Vegan, Vegetarian
Still making breakfasts for wife Jan’s college friends. The friend with a gluten allergy closes off my usual breakfast standbys of biscuits, waffles or pancakes. Oatmeal is an acceptable breakfast, but by itself it is a bit dreary.
Karl’s Apricot Oatmeal with Blueberries and Coconut
Filed under Breakfast, California Fusion, Vegan, Vegetarian
Adapted from a Mount Vernon recipe
Wife Jan’s college friends are visiting and I have been cooking up a storm. Her friends come with a long list of food restrictions—no wheat, rye, barley, tomatoes, citrus, or lactose—so it is quite the challenge. I am making breakfast and I though corn pancakes would fit the bill. I decided to make a pear fruit salad to go with them.
Karl’s Hoe-waffles
Filed under Breakfast, California Fusion
Wife Jan’s college friends are visiting and I have been cooking up a storm. I had decided to make Hoe-waffles and it seemed a bit of a scant breakfast. I had a couple of pears in the basket I and decide to make a side fruit salad. Pears just by themselves seemed just too plain, so I quickly thought to add some marmalade.
Karl’s Pears with Mandarin Marmalade
Filed under Breakfast, California Fusion, Side Dishes, Vegan, Vegetarian
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Miriam
