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Karen Schulz

Antique Garage: When You Need to Dine Out

Helmed by Chef Utku Cinel, the restaurant is an outgrowth of the Istanbul native’s two establishments in Manhattan.
Pickled Eggs recipe: Yields two 32 oz. jars containing with 8 eggs each Ingredients 10 sprigs fresh dill, divided 2 large cloves garlic, sliced, divided 2 T peppercorns, divided (or more, to cover the bottom of each jar in one layer) 2 t red pepper flakes, divided (optional) 1 jalapeño, sliced, divided (optional) 16 hard-boiled eggs, peeled (divided) 2 small raw beets, peeled and cut into 1-inch pieces, divided 3 cups beet water (see directions below) 1 cup white vinegar 3 T pickling salt (or coarse Kosher salt) ½ T sugar Directions Prepare your jars. In each jar, add the divided dill, garlic, peppercorns, red pepper flakes, jalapeno, and eggs. For Beet Juice For beets and beet juice, place the chopped beets in a medium saucepan, add enough water to cover (minimum 4 cups of water) and simmer with the lid on until tender, 30 to 40 minutes. Reserve 3 cups of water. Strain remaining water and set beets aside. Bring the reserved 3 cups of beet water, vinegar, salt and sugar to a boil. Remove from heat and let cool slightly. Pour over the eggs, filling the jar to cover the eggs completely. Add some of the strained beets that will fit in the jar. Screw on the lid and store in the refrigerator for up to a month. The longer they sit in the pickling juice, the more the juice will penetrate the eggs

The Perfect Easter Appetizer AND Use for Leftover Easter Eggs

Should you be lucky enough to find enough eggs, this recipe needs to be in your wheelhouse.
Directions Preheat oven to 300 degrees. In a large bowl, combine oats, pecans, pumpkin seeds, coconut chips, maple syrup, olive oil, brown sugar, salt, cinnamon and cardamom. Spread mixture on a rimmed baking sheet in an even layer and bake for 45 minutes, stirring after 20 minutes, until golden brown and well toasted. Transfer granola to a large bowl and add apricots, tossing to combine. Serve with yogurt and fruit or sprinkled on salad.

Granola All Day

There are many granola options available to purchase, but be careful; they often are loaded with sugar and preservatives.
A bowl of chicken soup

A Soup to Survive Cold and Flu Season

The ease of this recipe is what makes it a no brainer, because the last thing you want to do when you are sick is cook!
Caramel Pecan French Toast Serves 6-8 Ingredients 1½ cups packed brown sugar ¾ cup butter 3 tablespoons light corn syrup 1½ cups chopped pecans 36-40 ½ inch slices French baguette, about two 8-ounce loaves (can get it sliced at Whole Foods), or 18 2-inch slices. 9 eggs, beaten ¾ cup whole milk 1½ teaspoon vanilla 1 tablespoon granulated sugar ½ teaspoon ground cinnamon ¼ teaspoon ground nutmeg Directions In a medium saucepan, stir together brown sugar, butter and corn syrup. Heat and stir until the butter is melted and the brown sugar is dissolved. Pour two thirds into a 9x13 baking dish. Sprinkle with half the pecans. In a large mixing bowl, whisk together eggs, milk and vanilla. Stir in bread slices until they are completely coated. Arrange one layer of bread slices on top of caramel. Drizzle half the rest of the caramel on top of bread (you may need to reheat). Sprinkle with half of the remaining pecans. Stir together granulated sugar, cinnamon, and nutmeg, sprinkle half over bread. Repeat step 3 using the remaining bread, the rest of the caramel, pecans and sugar mixture. Cover and chill in refrigerator for 8-24 hours. Bake uncovered in a 350° oven for 30-40 minutes or until lightly browned. Let stand 10 minutes. To serve, remove individual servings with wide spatula and invert onto serving plates.

Never Underestimate the Power of Brunch, Especially With Caramel Pecan French Toast

Columnist Karen Schulz says don’t underestimate the power of a delicious and relaxing brunch to keep the Sunday blues at bay.
Pork Chops with Cheesy Grits and Sweet Tomatoes (serves 4) Ingredients 1 cup quick-cooking grits 2 oz. cheddar cheese, grated (about ½ cup) 2 T. unsalted butter kosher salt and fresh black pepper 4 bone-in pork chops (1 inch thick; about 2 ½ pounds total) 1 t. paprika 1 T. olive oil 1 pint grape tomatoes, halved ¼ cup cider vinegar 3 T. brown sugar 1 T. fresh Italian parsley, chopped Directions Cook the grits according to the package directions, stirring in the cheddar, butter and ¼ teaspoon each salt and pepper during the last minute of cooking. Meanwhile, season the pork with the paprika, ½ teaspoon salt, and ¼ teaspoon pepper. Heat the oil in a large skillet over medium-high heat. Cook the pork until browned and cooked through, 4-5 minutes each side; remove and set aside to rest. Add the tomatoes, vinegar and sugar to the drippings in the pan and cook, stirring often, until the tomatoes are soft, and the liquid is syrupy, 3-4 minutes. Serve the pork with the tomatoes and grits. Sprinkle with the parsley.

Friday Night Date Night

That Feb. 14 is a Friday lends itself to even more hype, as now it can be a whole weekend lovefest. Perhaps you dine out on Friday night and dine in on Saturday night.

One Dish That Checks Many Boxes

I am thinking this belongs at everyone’s Super Bowl party; it’s also perfect for both indoor and outdoor celebrations.

A Culinary Holiday Tradition That Yields Much More Than Dinner

Karen Schulz writes about her homemade holiday ravioli tradition, passed down to her by her Gramma Napoli.

Quick and Easy Shrimp Ranchero

A super, simple, healthy and delicious recipe to keep on hand.
cookie

Don’t Miss These Halloween Baked Goods From Liza Moses

It all started with “The Great British Bake Off" during COVID, which inspired her to come up with a weekly show stopper of her own.

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