Mark Karney

Fritatta with Avocado, Cucumber and Arugula

 Breakfast, Other  Comments Off on Fritatta with Avocado, Cucumber and Arugula
Jan 252019
 

When Natalie and I travel we often stay at Marriott Couryard’s and usually have breakfast in their Bistro. My favorite item on the breakfast menu was their eggwhite frittata. They have changed their menu and still offer the frittata, but it isn’t the same as the original one. Here’s my take on their original frittata, which is a healthy way to begin the day.

Summer Potato Salad With Tomatoes and Olives

 Picnic, Salad, Side Dish, Vegan, Vegetarian  Comments Off on Summer Potato Salad With Tomatoes and Olives
Jul 142018
 

Here’s a potato salad that makes use of summer vegetables and is lighter than traditional potato salad and should hold up better in the heat because it contains no mayonnaise or eggs. It’s also delicious! I found the basic recipe idea on Food Network and modified it for my tastes. It features Castelvetrano olives which have become a favorite with me.

Grandma Jeanne’s Calico Beans

 Picnic, Side Dish  Comments Off on Grandma Jeanne’s Calico Beans
Jun 092018
 

We have been blessed to live in a friendly and loving neighborhood since the boys were very young, and participated in many picnics and parties with our neighbors. Everyone had their specialty item, and Charlotte Welch always made a pot of Calico Beans, which several of us guys referred to as “Beans to die for.” There were never any leftovers on the beans.

When Char moved to Santa Fe, there were no more beans until she graciously gave us the recipe, which she got from her sister, Jeanne. Char always doubled the recipe, and there were still no leftovers, and I would recommend you do the same.

Now, I’ve never met a recipe that I wouldn’t mess with, and this one is no exception, thus the optional Jack Daniels. I’ve been adding Jack Daniels to my barbecues sauces for years since I picked up the Jack Daniel’s Old Time Barbecue Cookbook while driving through Tennessee, many years ago. It seemed appropriate for this recipe, too.

 

Towne Shoppe’s Hamburger Soup

 Main Entrees, Soup  Comments Off on Towne Shoppe’s Hamburger Soup
Feb 182018
 

Years ago, there was a Soda Fountain/Magazine Shop in downtown Barrington called the Towne Shoppe. I think it had been there forever. There was the typical long counter that you would find in a Soda Fountain along with the requisite round stools attached to the floor with red vinyl cushions. The food was simple, bagels in the morning, soup and sandwiches the rest of the day. I went in almost every morning for a bagel and tea, and would sometimes pick up soup for lunch since it was only a short block away from my studio. My all-time favorite soup was one that they had only occasionally, and that was hamburger soup. It was unique as it was not tomato based, and it wasn’t overly flavored with beef broth as you might find in a beef-barley or beef vegetable soup.

Recently, I was preparing soup for a dinner with friends and thought I would try and replicate it from my 20-year old memory. Unlike my normal cooking experiences when I try to replicate an unknown recipe, which usually requires many attempts and adjustments, I hit this one on the first try. The soup matched my memory of the Towne Shoppe’s soup and my friends raved about it. This recipe will serve at least 12, and you can adjust the amounts of the ingredients to your liking. Enjoy!

Pureed Celery Root

 Side Dish, Vegan, Vegetable, Vegetarian  Comments Off on Pureed Celery Root
Dec 222017
 

We are always looking for new vegetables and interesting ways to serve them. Celery root or celeriac is a root vegetable that probably most people aren’t familiar with. It is rich in fiber and vitamins and has less than half the carbohydrates of a comparable amount of potato.

In the past, Natalie and I have attended the Food and Wine Festival at Disneyworld’s EPCOT. You can literally eat your way through EPCOT sampling wines and small plates of food from many different countries and different regional American cuisines. This last time, we tried a dish of seared scallops served over pureed celery root with sauteed mushrooms. It was exquisite.

A month or so after that I was wandering through the produce department of my local grocery store looking for something different and saw some large beautiful celery roots, so I bought one with that dish from the Food and Wine Festival in mind. When I got home, I consulted my copy of The Flavor Bible, a book by Karen Page and Andrew Dornenburg which is my most-used cooking resource and it indicated that celery root pairs well with seafood. It also listed mayonnaise, mustard, and lemon as a favored combination with celery root. After a bit of tasting, I worked out this recipe. It paired well with salmon, and I served it several times thereafter.

I hope you will try it and enjoy it