DOWNLOADABLE SEPTEMBER CALENDAR – US EDITION AND INTERNATIONAL EDITION

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Downloadable Monthly Desktop Calendar, US Edition and International Edition
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To display the calendar on your computer screen :
> download the calendar of your choice to your desktop,
> right-click on the image,
> choose the option that says, “Set as Desktop Background / Wallpaper”, (exact wording will depend on the browser you use).

If the image does not fit your desktop background neatly, you may have to go to your preference panel :
> Control Panel
> Display
> Desktop) and choose “Fit to screen” as the display mode of your background image, or choose another size if you prefer that the calendar does not fill the whole screen-
(Mac users will have to use different commands to the same effect).

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Click here for  “FRISÉE SALAD, COPPA HAM & GORGONZOLA CHEESE
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September 2015 International Edition (Starts Monday) :
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September Calendar Intern. ChefsOpinion
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September 2015 US Edition (Starts Sunday, Incl. Holidays):
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September Calendar US ChefsOpinion
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Beef Stroganoff (Not?)

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Way  back when I prepared my first “Beef Stroganoff“, in the early 60’s at Hotel Wiedenfelsen” in the Black Forrest of Germany, “Beef Stroganoff” (Filet Goulasch Stroganoff) was a very popular dish, always made with tenderloin and served with Pommes Frites, Pommes Alumettes or Spätzle.
At the time and in the area, stroganoff always contained the following:
Beef tenderloin-lardons, juliennes of bell peppers, julienne of pickles, julienne of tomatoes, julienne of onions, mustard, glace de viande, heavy cream and sour cream.
After preparing and serving this version of “Beef Stroganoff” for many years around the globe, I found out that the “original ?” Beef Stroganoff only contained salt and pepper seasoned beef cubes, sour cream and mustard. I then started to serve stroganoff in this way a few times in different restaurants,but the reaction was never as favorable as the version I learned and served as an apprentice so many years earlier. Having learned my lesson (Original is always original, but original is not always Best ), I have again served my own version ever since, always to favorable comments and reviews. Therefore, in my opinion, if it looks better and tastes better, go ahead and serve it better.
However, if the total character of the dish changes, (not the case here), you might want to change the name of the dish as well :-)
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P.S.
So, defenders of the originals – we know by now that this is NOT the original version of “Beef Stroganoff” ( who knows the original version anyway ?), but it is a great, and in my opinion improved, version of “Beef Stroganoff“, as served with numerous variations in many fine restaurants around the world and in many food-lovers homes.
Just eat up – those little tomatoes and peppers will not hurt you, I promise ! :-)
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Bon Appetit !   Life is Good !
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Click here for  THE BEST FRENCH FRIES
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Click here for  SCHWÄBISCHE SPÄTZLE MIT SCHMELZE (SWABIAN NOODLES)

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Beef Stroganoff

Beef Stroganoff

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Beef Stroganoff

Beef Stroganoff

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures

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Chocolate Panna Cotta With Rum-Macerated Rambutan & Vanilla Panna Cotta With Blueberries

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This  dessert is so fool-proof that it should feature prominently on the menu of folks who proclaim they can not cook and/or have no time to cook. Not only is extremely easy to prepare as far as desserts go, it is also super delicious and can easily be transformed into a whole new dessert by just adding another ingredient, such as chocolate, flavored syrup, fresh fruit, etc.
Quick, easy and delicious – my kind of dessert :-)
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Bon Appetit !   Life is Sweet !
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Panna Cotta With Rum-Macerated Rambutan

Panna Cotta With Rum-Macerated Rambutan

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Panna Cotta With Blueberries And Whipped Cream

Panna Cotta With Blueberries And Whipped Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Watch Jacques La Merde’s Cheeky Tasting Menu Poke Fun at High-End Dining

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Steve Russell/Getty Images

Steve Russell/Getty Images

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For a bit of fun today, I thought I’ll share this with you:

Click here for :  chefjacqueslamerde-instagram-kitchen-plating-fast-junk-food
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Click here for more :  Chef Jacqeus La Merde
(Don’t miss to read the description of his dishes – they are hilarious and essential to the satire he provides)

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Click here to follow Chef Jacqeus La Merde on Instagram
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Have Fun !   Live is Good !
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Bucatini alle Acciughe

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You  could go to the extra length of using fresh anchovies and home made pasta for this dish, but I can assure you that even if you don’t and you  decide to use canned anchovies and dried pasta, you will still have a wonderful meal, provided you source the best quality of anchovies and pasta and prepare the dish with the love it deserves :-)
Your reward will be a dish that is quick and easy to prepare, very light on the wallet and at the same time a culinary giant far beyond the sum of it’s ingredients !
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Bon Appetit !   Life is Good !
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Bucatini alle Acciughe

Bucatini alle Acciughe

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Bucatini alle Acciughe

Bucatini alle Acciughe

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Buffalo Poussin

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While  I am a big fan of buffalo chicken wings, I am even more fond of other proteins cooked-with or doused-in buffalo sauce. I prepare ribs, fish, seafood and even vegetables “buffalo style”, using my own home made buffalo sauce
Here is what I concocted today.
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Bon Appetit !   Life is Good !
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All about  Poussin 
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Easy does it # 17 –  Hans’ Homemade Buffalo Sauce

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Buffalo Poussin

Buffalo Poussin

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Buffalo Poussin

Buffalo Poussin

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fritto Misto

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It  is time for me to confess:  I am a food-shopping maniac. My kitchen usually contains enough fresh, dried, frozen and pickled food to feed a family of four for a few weeks. So, every couple of months I give myself the daunting task to empty my cup board, fridge and freezer completely in order to be able to start replenishing all over again.  So today, after two weeks of feeding myself and Bella with all the goodies already in the house, I finally achieved my goal: (my iron-will was victorious) – all food is gone and tomorrow morning I will start a new crusade to the butcher, grocery store and farmers-markets to make sure I have again enough food in the house, just in case………. ???? – well, something, you never know.

(My friends who live in the neighborhood will remember that after the last major hurricane left our area for nearly three weeks without electricity, Maria and I hosted daily free lunches in our garden for 20 to 30 people, sometimes a lot more. Tasty food from the grill and fire pit and plenty of beer and even more wine, all nicely cooled in the lake. What a blessing our full freezer and pantry proved to be then ) :-)

But, let’s get back to the topic at hand.
The remaining few things I had left in the freezer were some squid, a few small shrimp, a piece of cod filet and in the fridge a bit of greens, lemon, scallions, an onion and some grape tomatoes . Perfect !
Some oil, vinegar, salt and pepper for the salad, the seafood marinated with cayenne pepper, kosher salt, granulated garlic and dusted in rice flour, two chilies and the scallions thrown into the mix, then quickly deep-fried and Voilà – Fritto Misto !   Life is Good !
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Buen Apetito !   Viva Italia !
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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Fritto Misto

Fritto Misto

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Jerk Chicken-Stuffed Matzo Ball Soup

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My  love for matzo ball (Knaidlach) soup should surprise no one at this point, since I have posted quite a few different post’s with this marvel of traditional comfort food at Chefsopinion.
As for  Jerk Chicken – WHO doesn’t love that ??!
Now, I have to confess that the chicken I used here was not a real jerk chicken, but rather diced chicken leg seasoned with jerk-seasoning and then sautéed. However, this “jerk chicken”served its purpose as a filling for the matzo balls perfectly, so I will not nit-pick about it :-)
Both Bella and I were enamored with this soup and will no doubt have it again and again :-)
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Bon Appetit !   Life is Good !
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Matzo Ball Recipe
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More  Jerk Chicken  on ChefsOpinion
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More  Matzo Balls  on ChefsOpinion
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More Chicken Soup on ChefsOpinion
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Jerk Chicken-Stuffed Matzo Ball Soup

Jerk Chicken-Stuffed Matzo Ball Soup

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Jerked Chicken Stuffed Matzo Balls

Jerk Chicken-Stuffed Matzo Ball Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Soup!  – God’s gift to comfort food :-)
I wonder how many different soups I have eaten in my life and how many different noodle soups in particular. And still, I never get tired of preparing and eating yet another version of this wonderful food category. Soup, to me,  never get’s old. To the contrary, I can never get enough of it, be it cream soup, purred soup, clear soup, soup made of meat, seafood, vegetables, fruit or any combination thereof, hot or cold. So without further ado, here is my latest concoction:
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Bon Appetit !   Life is good !
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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Fried Tomato-Noodles Pillow

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I did  not intend to post this dish when I started preparing it. After all, what can be so special about some re-heated leftover tomato pasta. But then I thought maybe I am on to something. So, instead of just re-heating the pasta with a bit of butter and a few drops of stock or cream (or both), I proceeded to make a non-traditional noodle pillow. Noodle pillows are of course widely eaten in Asian cuisine, but the pasta is never mixed with tomato sauce before frying/sautéing. I am happy to report that this version was super delicious and the tomato taste added to the overall flavor and gave a hint of Unami. Absolutely a new addition to my repertoire of simple comfort food, either eaten as a snack by itself with the addition of a bit of sauce drizzled over it as shown here, or as tasty side dish which will add extra flavor and texture to a variety of dishes.
Next noodle pillow up: Noodle pillow made from curried noodles. I’ll let you know of the result :-)
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Bon Appetit !    Life is Good !
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More  “Noodle Pillow’s”  on ChefsOpinion
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