This is not so much a new recipe as an experiment in bread making. I made my first foray into crusty breads a few weeks ago. In my experience in bread making, cooking the dough in a dry oven produced a soft crust. I had made a large batch of dough and I thought I would bake half of it in a dry oven and half in a moist oven. Small details make big differences.
Rustic Italian Bread Baked in a Moist Oven
Rustic Italian Bread Baked in a Dry Oven
Filed under bread, Side Dishes, Vegan, Vegetarian
Jan wanted comfort food after her family’s visit and she requested pot roast. I have made more complex versions of this dish, but I wanted this to be a home-y version. A hearty “meat and potatoes,” closer to what my mother, Claudia, would have made.
Karl’s Pot Roast and Smashed Potatoes
Filed under Beef, Main Dishes, Potatoes
Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Maafe, I will be making another soup I have made before, Avgolemono.
Karl’s Avgolemono Soup II
Greek Egg and Lemon Soup
Filed under Chicken, Main Dishes, Poultry, Soups, Stews
Jan’s friend needed a soft soup after her oral surgery and Jan’s family is descending upon us. Blended soups are the order of the day. In addition to Ezo Gelin and Avgolemono, I will be making Maafe. Maafe, at its simplest, is a sauce made with peanuts and tomatoes with onions and sweet potatoes being a frequent additions. After that, the variations for this soup/stew are near endless. Traditionally, this dish is probably served “chunky,” but I will blend it into a smooth creamy soup for people with problems chewing.
Karl’s Maafe II
West African Sweet Potato and Peanut Soup
Filed under Main Dishes, Potatoes, Soups, Stews, Vegan, Vegetarian
Jan has a friend who is getting oral surgery and will have a week where she will not be able to chew. My brother-in-law and his family are also coming to the Bay Area and they all have troubles with their teeth. Soft soups are the order of the day and I decided to make three soups that I have made before: Ezo Gelin, Maafe, and Avgolemono. Half I will give to Jan’s friend as a mitzvah and we will have a soup tasting for the family with the rest.
Karl’s Ezo Gelin Soup II
Filed under Beef, Main Dishes, Soups, Stews, Vegan, Vegetarian
When we lived in China, Miriam acquired the nickname “Mimi.” Originally this meant “Kitty cat.” Her kindergarten teacher changed one tone, so that it meant “Riddle cat,” because she asked so many questions.
Karl’s Mimi’s Sick Chicken Soup
Filed under Chicken, Main Dishes, Poultry, Soups
Adapted from a Fine Cooking recipe
Jan loves lemon curd, so a while ago I made some with Meyer lemons. It worked out so well that I have made it a couple of times. It is really tasty, but it does not last or keep long.
Karl’s Orange Curd
Filed under Desserts & Treats, Sauces and Spices, Treats, Vegetarian
I saw this meal as a Northwest Fusion, Northwest (US) cuisine with Asian influences. When I visit my sister, Karen, she usually makes a barbecued salmon. I thought it would go well with my wild rice and mushroom soup.
Karl’s Barbecued Salmon with Lemon and Dill
Filed under Barbeque, Fish, Main Dishes, Seafood
Adapted from an Americas Test Kitchen recipe
I am incapable of following a recipe, even my own. I know that the chefs at ATK have spent days perfecting their recipe, but I have to make changes. I cannot help myself—I watch cooking shows more for tips and techniques, rather than instructions.
Karl’s Asian Mushroom and Wild Rice Soup
Filed under Side Dishes, Soups, Vegan, Vegetarian
Japan has many Tsukemono, literally “pickled things.” When my father came back from Japan in the fifties, he introduced my family to Japanese cuisine. One dish that he learned to make was salt pickled cabbage (kyabetsu shio-zuke; キャベツ塩-漬け ).
Karl’s Salt Pickled Cabbage with Japanese Chilies
Kyabetsu Shio-zuke Tsukemono
Filed under Green Vegetables, Pickles, Side Dishes, Vegan, Vegetables, Vegetarian
karllueck
Miriam
Jabberwocky Stew 