Chef Karel

05/07/2026

05/07/2026

What for lunch today?
Summer Garden inspired Vegetarian Risotto

Arborio Rice finished with Parmesan, Butter, Leeks, Green Peas, Chives and Apple Mint.
Topped with Roasted Carrots, Cherry Tomatoes, Cucumber, Edible Flowers, Crispy Leeks & Basil Leaves
Thanks for the Veggies Keeley Collins!

Chef Karel

03/07/2026

What’s for dinner tonight?
Nothing like a Burger on the 4th of July weekend!
This one is layered on a toasted Brioche Bun with Tomato, crispy Onions, Relish and Swiss Cheese, on the side air-fried Corn Ribs and Baby Potatoes.
Happy Independence Day to all my friends and followers.

02/07/2026

Found an envelope in the closet with good travel memories, money from 37 different countries we collected during our working years on Holland America Line Cruise line.
Loved the Grand Cruises, visited many different Cities and Islands, always made a point of visiting the local markets with the Port agents and buy the specialties from the countries things like unique tropical fruit, special vegetables (giant corn kernels in Peru comes to mind) local spices, fresh seafood, fresh herbs ect, it also gave me inspiration to create menus with local flavors and flair.

29/06/2026

What for dinner tonight?
Activated the Traeger and smoked half a chicken and half a rack of baby backs, I seasoned them with “butt” rub and brushed them during the smoking progress with a mix of Kinder’s BBQ Sauce, Maple syrup, Tomato Ketchup, Ketjap Manis and Sambal Brandal
Eet smakelijk!

28/06/2026

What’s for Dinner today?
Wiener Schnitzel (classic garnish of sliced tomato, lemon, boiled egg, anchovy and parsley) creamed Spinach and Frites as Dessert is a Key Lime Crème Brûlée with fresh Berries macerated in Elderflower Syrup.

26/06/2026

What’s for Dinner tonight?
Olive Oil toasted Couscous, Sautéed Pancetta, Sun-dried Tomatoes, Spinach and finished with Aged Sherry Vinegar, Pan-roasted Chicken breast seasoned with Pepper, Salt, Caper dust and Preserved Lemon juice.
Eet smakelijk!

25/06/2026

What’s for dinner tonight?

19/06/2026

What’s for Lunch?
Made a one pan meal utilizing the air fryer.

Roasted Chicken Grandmother’s Style

Recipe:
1 cup Red Skin Potatoes, peeled & sliced
1 ea Medium Onion, peeled & sliced5 cup Carrots, peeled $ diced5 cup Green Peas5 cup Mushrooms, washed & quartered 5 cup Pancetta, cut in strips
2 ea Garlic cloves, peeled & chopped5 ea Whole Chicken, rubbed with the Chicken base
1 tbsp Chicken base
2 tbsp Fresh Herbs Chopped (Parsley, Oregano, Rosemary, Basel all from the garden)

Method:
• Toss the Potatoes, Garlic, Vegetables, Pancetta and chopped fresh herbs and transfer into air-fryer
• Place the halve Chicken on top of the mix
• Air-fry on 350F for 40 minutes or until Chicken is crispy and reached an internal temperature of 165F
• Transfer Chicken to serving platter and surround with the Potato and Pancetta and Vegetable mix and drizzle with the cooking liquid on the bottom of the air-fryer.
Eet smakelijk

19/06/2026

What’s for Dinner?
Grilled Steel~head, Basil Pesto, Mushroom and Sun-dried Tomato Risotto and Yellow Beets

• Steel-head, 4 oz pieces - marinated for 20 minutes with Olive Oil, Lemon Juice, Worcestershire Sauce, Capers Dust or Juice
Grilled in a dry very hot pan 2 minutes each side.

• Pesto - Cup of Basil leaves, 1 tbsp toasted Pine nuts, 1 tbsp Lemon Juice, 2 tbsp Olive Oil, 1 peeled Garlic clove, 1 tbsp grated Parmesan Salt & Pepper to taste, Pulse ingredients in Cuisinart until smooth.

• Risotto - 1 Cup of Arborio Rice, 1 tbsp minced Shallot, 2 tsp Olive Oil, 1 cup thinly sliced Mushrooms, 1 tbsp Minced Sun-dried Tomato, 1.5 cup of Vegetable Bouillon, 1 tbsp Butter, 1 tbsp grated Parmesan
Toast the Arborio with the Olive Oil, add Shallot, Mushroom and Sun-dried Tomato, add Vegetable Bouillon little by little while stirring, when the rice is done add Butter and Cheese.