Jan asked for a “healthier” shepherd’s pie for dinner on a weeknight. By “healthier” she meant no lamb or beef and no white potatoes. I decided to use ground turkey as my meat and—since I still wanted a Russet potato topping—I would make a fifty-fifty topping with sweet potatoes.
Karl’s Ying and Yang Cottage Pie
Filed under California Fusion, Main Dishes, Potatoes, Poultry, Turkey, Weeknight
For weekday meals I have been known to take short cuts, like starting with a canned soup. Usually I boost the “tinned” flavor with some fresh seafood, but my daughter, Eilene, objects—“But fresh is so much better!” I have created a monster.
Karl’s Shrimp and Clam Chowder
Filed under Main Dishes, Seafood, Shrimp, Soups
Eilene has been asking for latkes lately. She has a friend coming over for dinner, so this seems like a good day to make them. Always trying new things, I decided to use tarragon and replace the usual apple sauce and sour cream with pear sauce and crème fraiche.
Karl’s Tarragon Potato Latkes
with Fresh Pear Sauce
Filed under Breakfast, California Fusion, Main Dishes, Vegetarian
I usually make my seafood chowder with the less expensive bits of seafood, bay scallops, cod, small shrimp. Last weekend, I bought 10 lobster tails for Miriam’s birthday and two of my guests canceled. I had two tails that I did not use. What could I do with them to feed three people?
Karl’s Seafood Chowder with Lobster
Filed under Main Dishes, Seafood, Shrimp, Soups
Eilene’s friends are coming over to watch Game of Thrones. I have some fish that I have to use tonight, so I thought I would do a seafood chowder. Some of her friends can be picky eaters, so I am leaving out the onion I would usually add to tonight’s soup
Karl’s Seafood Chowder
Filed under Fish, Main Dishes, Seafood, Shrimp, Soups
I wanted a starch dish to go with my leek soup. I have always had a problem with making latkes. I never seem to be able to have them cooked through before they are starting to burn. One reason for this is because I try to use as little oil as possible when frying them. My solution is similar to making Venezuelan arepas, first fry and then bake.
Karl’s Potato Latkes
Filed under Potatoes, Side Dishes
karllueck
Miriam
Jabberwocky Stew 