↓
 

Karney Family Recipes

Traditional and New Recipes For Sharing Around the Table

 
 
  • Home
  • Categories
  • Blessing
  • Tips & Techniques
  • About This Site
  • Privacy Policy
  • Terms of Use
  • Contact Us
Summer on the deck

WELCOME!

As I look back, I have many vivid and wonderful memories of family and friends gathering around the table to celebrate holidays, special events, and just the companionship of one another.

Meals were always a special event whether eaten at a table with cloth napkins, holiday decorations and the good china, or on a picnic table with a red checkered tablecloth on a balmy summer day.

Throughout history, meals have always occupied a special place in the world's great religions. As we gather for sustenance and companionship, we are in our most vulnerable human condition, and that's where the Divine enters. This is precisely why mealtime is sacred and shouldn't be subservient to television, texting, or other interruptions. We need each other's companionship and the opportunity to be fully human so much that we can't let distractions overwhelm us.

My wife, Natalie, and I have always enjoyed cooking. As our sons, Jared, Jeff, and Kevin got older they all became good cooks. For several years I had worked on putting together a book of both traditional family recipes and favorite newer recipes, but how do you ever say such a thing is done? So, I decided that the best solution would be to put the recipes online where they would be available to friends and family and now, of course, to anyone else who is interested. Now we have added Izabella, Amie, and Katy, three wonderful daughters-in-law, and grandchildren Evan, Annabelle, Nicholas, and Lily. With their extended families, I'm sure they will be contributing some wonderful recipes.

So! Make some great food, gather around the table with your loved ones and strangers as well, give thanks to God, share your stories, and celebrate life.

Bon appetit! - Mark Karney

Post navigation

← Older posts
Newer posts →

St. Louis Seasoning

Karney Family Recipes Posted on June 21, 2019 by Mark KarneySeptember 4, 2020

When Natalie and I go to St. Louis to visit Kevin, Katy, Evan, and Nicholas, we usually have breakfast at one of the First Watch restaurants. They are a breakfast/lunch-only restaurant and their menu is unique with fresh and healthy foods cooked with care. On a recent visit there, I discovered they had a cookbook, which I bought. Included was a recipe for their seasoning used in much of their cooking, First Watch seasoning. But, of course, I always adjust and modify recipes. (I can’t help myself.) I increased the spices a bit and added the smoked paprika.

So here’s my version which I call St. Louis Seasoning in order to avoid any copyright and trademark issues.

Posted in All, Rubs, Seasonings, & Marinades | Tagged First Watch, Seasoning

Beware Kosher Salt!

Karney Family Recipes Posted on April 20, 2019 by Mark KarneySeptember 4, 2020

Now, there is really nothing wrong with Kosher Salt except for the fact there are two distinctly different types, and if you use the wrong kind you will really mess up your recipe.

When we so to St. Louis to visit Kevin, Katy and Evan we will almost always eat breakfast at a restaurant names First Watch. I had always thought it was a small local chain, but recently found out it is a relatively large US chain.

We love the breakfasts at First Watch. They are healthy, they use the freshest ingredients, and do a superb job of providing an alternative to the sugary, fat-laden breakfasts that are typical in most places.

We went there the last time we were in St. Louis and I was delighted to find out that they have published a cookbook, which I immediately purchased.

The next week, I mixed up some special First Watch seasoning from the cookbook and proceeded to use it to re-create their fabulous roasted potatoes. With great anticipation of the potatoes on my plate, I tasted them and found that they were so salty, they were inedible.

Terribly disappointed I checked my recipe against the book and determined that I had followed the book correctly. Was it a misprint? Did they print Tablespoons for the amount of salt when they really meant teaspoons? I assumed that there was a misprint and was planning on contacting the publisher, but as usual got sidetracked with all the other demands of life.

A few weeks later, I was reading Samin Nosrat’s bestseller, Salt Fat Acid Heat, and got my answer. True Kosher salt is dried by a process that forms light, flaky crystals of salt that dissolve easily. The brand that most restaurant kitchens have is Diamond Crystal Kosher Salt. On the other hand, Morton Kosher Salt (the kind I had) is formed of large cubical crystals. A tablespoon of Morton Kosher Salt weighs almost twice as much as a tablespoon of Diamond Crystal Kosher Salt and thus is twice as salty. They are both pure salt, but because the Morton variety is much denser, it is twice as salty as the same volume of Diamond Crystal Kosher salt.

The problem is not in the salt, but the way we measure. If we measured by weight (grams), it wouldn’t matter which kind of salt you used. One gram of either would have the same saltiness. But, since we in the states typically measure by volume, (cups, tablespoons, teaspoons) we find that a tablespoon of Morton Kosher salt weighs almost twice as much as a tablespoon of Diamond Crystal Kosher Salt. This makes a good case for measuring by weight rather than volume and is especially important in things like pickling, canning and baking.

I am assuming that most recipes that specify Kosher Salt imply a light salt like Diamond Crystal Kosher salt because that seems to be what most chefs use. It is also better to err by using a less salty product like Diamond Crystal Kosher salt because you can always add more salt if the dish isn’t salty enough. If you oversalt, there is usually no easy fix.

Posted in All, Tips & Techniques

New Section on Tips & Techniques

Karney Family Recipes Posted on April 20, 2019 by Mark KarneySeptember 4, 2020

I decided to depart from the “recipes only” format and add a section on cooking tips and techniques. Now, that the kitchen remodeling is done and we have a nice new kitchen, I am spending more time honing my cooking skills and enjoying it immensely.

Newly remodeled kitchen.
Our new kitchen.

I’ve been taking some online classes from famous cooks at MasterClass.com and learning some interesting ideas. I have also read Samin Nosrat’s bestseller, Salt Fat Acid Heat, and it’s the first book that I have read that talks in depth about balancing flavors in food.

So, I’ll periodically post some of the most useful gems that I find in this material.

Posted in All, Tips & Techniques

Huevos Whatever

Karney Family Recipes Posted on February 1, 2019 by Mark KarneySeptember 4, 2020

We were caught in a January Polar Vortex with temperatures in the minus range and I needed to drive Natalie to work since her car wouldn’t start. I knew I had part of a loaf of multigrain bread left for a quick breakfast of toast and coffee. I went to slice the bread, but mold had beat me to it. Panic! I looked in the refrigerator and the closest thing I had to bread was a package of corn tortillas, but toasted tortillas wouldn’t cut it for breakfast. So. in a few minutes, this is what I came up with. Usually desperation cooking produces OK results, this one turned out superb, so it made the website. Unfortunately, my Spanish vocabulary is very limited.

Posted in All, Breakfast, Mexican, Vegetarian | Tagged eggs, huevos, Mexican, tortillas, tortillas huevos eggs, vegetarian

Fritatta with Avocado, Cucumber and Arugula

Karney Family Recipes Posted on January 25, 2019 by Mark KarneySeptember 4, 2020

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.

Posted in All, Breakfast | Tagged arugula, avocado, breakfast, cucumber, frittata

Post navigation

← Older posts
Newer posts →

Categories

  • All (108)
  • Appetizers (31)
  • Asian (5)
  • Barbecue (5)
  • Beef (4)
  • Beverages (1)
  • Breads, Rolls, & Crusts (6)
  • Breakfast (11)
  • Cakes & Cookies (9)
  • Desserts (3)
  • Dips and Spreads (13)
  • Holidays (12)
  • Hungarian (10)
  • Main Entrees (29)
  • Mexican (10)
  • Pasta (5)
  • Picnic (5)
  • Pork (2)
  • Poultry (4)
  • Rubs, Seasonings, & Marinades (4)
  • Salads (11)
  • Sauce & Condiment (13)
  • Seafood (8)
  • Side Dishes (14)
  • Snack Foods (4)
  • Soups (8)
  • Tips & Techniques (2)
  • Ukrainian (1)
  • Vegan (37)
  • Vegetables (34)
  • Vegetarian (62)

Blogroll

  • Make Ahead of Monday Make your meals ahead and enjoy a less stressful start to your week with these vegetarian/vegan recipes.
  • Mark's Garden Blog The Life and Times of A Home Gardener

Links

  • Ravinia Festival Since 1904, Ravinia Festival Association has been Chicago’s “sound of summer.”
  • The Chopping Block Chicago’s largest recreational cooking school and gourmet retail store.

Tags

aioli appetizer avocado basil beef bread breakfast broccoli cabbage condiment cookie cranberry cucumber dip eggs garlic hummus Hungarian Italian kifli marinade Mexican Middle-Eastern mushroom Oriental pasta picnic potato potato salad quiche relish salad salmon salsa sandwich sauce snack soup spread tomatillo tomato vegan vegetarian walnut zucchini
©2025 - Karney Family Recipes - Weaver Xtreme Theme
↑