Adapted from a Washington’s Green Grocer recipe
What is a Thanksgiving turkey without the sauce? Jan read recently that while many of the ingredients of an American Thanksgiving feast had a New World origin, the culinary aesthetic was definitely Old World. The serving a tart fruit sauce with greasy roasted meats comes straight from the (European) Middle Ages.
Jan’s Grand Marnier Cranberry Sauce
Filed under California Fusion, Holidays, Sauces and Spices, Vegan, Vegetarian
What is a Thanksgiving feast without pumpkin pie? Although I recently made a similar pie for Jan’s new brother, there is always room for improvement. I found real pumpkin for this one and I decided to stir in the crystallized ginger, instead if just sprinkling it on top.
Karl’s Pumpkin Pie
with Grand Marnier Whipped Cream
Filed under Desserts & Treats, Holidays, Pies & Tarts, Vegetarian
This is Eilene’s birthday week, so she got to choose Sunday’s dinner. She wanted spicy chicken and pan fried noodles. While this is a meal in itself, I thought that a cold, vegetable salad would be a nice addition to the meal.
Karl’s Sichuan Pickle Salad
Filed under Pickles, Salads, Vegan, Vegetarian
We were meeting at a friend of Jan’s place for lunch to be introduced to her new half brother—long story, but the friend has know him for most of her life and Jan first found out about him two months ago. My job was to bring the bread and dessert, I decided on pumpkin pie without the crust.
Karl’s Crust-less Brown Butter Pumpkin Pie
Filed under California Fusion, Desserts & Treats, Pies & Tarts, Vegetarian
Miriam and Chris are on a trip this weekend, so it is only Jan, Eilene and myself for Sunday dinner. I did not want to go to a great deal of effort, but I did not want to make a “blaa” weekday dinner either. A whole roasted chicken was just what was called for to go with my sweet potatoes and broccolini.
Karl’s Orange Butter Roast Chicken
Filed under California Fusion, Chicken, Main Dishes, Poultry
The kids are gone for the weekend, so Sunday dinner is just Jan, Eilene and myself. I decided to make a roasted chicken and I wanted to do something different than roasted sweet potatoes or a simple mash to go with it. I thought that a savory, crust-less, sweet potato pie would fit the bill as a starchy side dish.
Karl’s Twice-Cooked Sweet Potatoes
Filed under California Fusion, Potatoes, Side Dishes, Vegetarian
Since I started creating and writing up my own recipes, I have fallen behind in reading my cooking magazine. I finally got around the Cook’s Illustrated for May-June. They had a recipe for grilled pork tenderloin that sounded interesting, so I thought I would try it.
Karl’s Sichuan Barbecued Pork Tenderloin
Filed under Main Dishes, Pork, Sauces and Spices
Adapted from an Epicurious recipe
I had a bit of leftover pork tenderloin—a bit too thin or uneven to barbecue well—so I thought I would add it to another dish. I already had a main dish and a vegetable dish, so I decided I would make soup. Although it is one of Jan’s favorites, I have never tried to make hot and sour soup.
Karl’s Hot And Sour Soup
Filed under Chinese-American, Pork, Side Dishes, Soups
On Christmas morning my family likes to go out for dim sum (点心; snacks), Chinese small plates. Frequently we go to Tai-pan in Palo Alto. In addition to the many and varied flavors, Tia-pan’s presentation is always impeccable—no chopped vegetables sloshed on a plate. Of the many excellent dishes we had, one was the one we always order is Chinese Broccoli with Oyster Sauce.
Karl’s Chinese Broccoli with Mushroom Sauce
Filed under Green Vegetables, Side Dishes, Vegan, Vegetables, Vegetarian
Saturday was Halloween and the possibility of an uninterrupted, sit-down dinner were slight. I decided to make pocket breads to have a “grab and go” meal, between trips to answer the front door. A new variation of a bierock was the obvious answer.
Karl’s Chicken Apple Sausage Bierock
Filed under bread, California Fusion, Chicken, Poultry
karllueck
Miriam
Jabberwocky Stew 