Carlo’s Veal & Leek Soup

>
>
Soup……….
(Excerpt from “FoodTimeline”)
.
Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we……read more about  Soup  here
>
.
Many years ago when Maria and I visited one of my friends in Germany, Carlo (better known in Germany’s food community as  “Kräuter-Carlo” aus Trebenow), served us this great soup which has stayed in my repertoire for home cooked comfort food ever since. It is so tasty and the texture so pleasant that every time I prepare a large pot full in order to be able to re-heat it in batches in the next few days, I usually end up finishing most of the whole pot right then and there :-).
>
Bon Appetit !   Life is Good !
>
>

Carlo's Pork & Leek Soup

Carlo’s Veal & Leek Soup

>

Carlo's Veal & Leek Soup

Carlo’s Pork & Leek Soup

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


>
>
>
>
>
>
>

Rösti With Mushrooms In Cream

>
>
Life  is all about the crispy bits………….. :-)
Most folks would probably agree with this statement, especially when we’re talking food, and of course especially when we are talking fried, baked or sautéed  potatoes. And, in my own, humble opinion, of all the great potato dishes, the undisputed king is “Rösti”. Crispy on the outside, soft and buttery on the inside, it is a most versatile dish which can be enjoyed as a main course with just a fried egg on top and a green side salad, or as a side dish for such dishes as  Zürcher Geschnetzeltes,  Gulasch or  Creamed Mushrooms, as shown below.
There are  Rösti which are enhanced with such mixed-in goodies as cheese, herbs, grated onions, bacon and so forth. Yet for me, at least in the case of  Rösti, simple is best, so I prefer the basic version – grated potatoes, seasoned with kosher salt and cayenne pepper and sautéed in duck fat – voilà . There is also the divide between advocates of using raw shredded potatoes versus the Rösti enthusiasts who insist on parboiled potatoes. While both versions have the potential to be wonderful, I myself prefer the parboiled potato version, which has a less starchy taste.
>
Bon Appetit !   Life is Good !
>
More on  Rösti 
>
>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

>

Rösti With Creamy Mushrooms

Rösti With Creamy Mushrooms

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

>
>
>


>
>
>
>
>
>

Choucroute Garnie (Kleine Schlachtplatte)

>
>
Today’s  late lunch / early dinner has send me way back to my day’s of gluttony. I will have to live on apples for the next few days to make up for today’s culinary excess, but it was well worth it :-)
After a few days of eating mostly fruits and vegetables, my cravings for some hearty soul food got the best of me and I gave in to my innermost desires of preparing and enjoying a beautiful “Choucroute Garnie”, also known in some parts of Swabia as “Kleine Schlachtplatte”.
(A “Kleine Schlachtplatte” consists of sauerkraut, boiled pig such as belly, loin, or knuckles, sausage such as blood pudding, fresh liverwurst or knackwurst and bread or potatoes – as opposed to a real  “Schlachtplatte”, which is eaten only on the day of butchering and processing a Hog and usually consists of sauerkraut, boiled pigs head or belly, fresh liverwurst and fresh blood pudding. Obviously, I had to make do with a “Kleine Schlachtplatte” today, which nevertheless was divine and deeply satisfying.
>
Bon Appetit !   Live is Good !  (And sometimes fattening) :-( :-)
>
>
More on  Choucroute Garnie
>
More on Schlachtplatte
>

Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

>

Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

>

Choucroute Garnie  (Kleine Schlachtplatte)

Choucroute Garnie (Kleine Schlachtplatte)

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


>
>
>
>
>
>
>
>

Shannons “Spinach & Fruit Smoothie”

>
>
When I started to watch my nutrition some time ago, one of the first thing I tried were healthy smoothies. Usually bright green and healthy looking, with all kind of supposedly healthy ingredients, I had tried many of them in many different places. One thing they all had in common – they smelled and tasted awful :-(
So when I met Shannon the other day, I was naturally pessimistic, especially since she was selling a blender for a considerable sum of money which made me even more suspicious of the quality and taste of the free smoothie’s she handed out. I am not an expert on kitchen blenders and their prices and I think you usually get what you pay for, so I will leave the verdict for the actual blender to the experts of such equipment. I am however an expert on food-taste and -texture and can therefore wholeheartedly attest to the exceptionally great taste, color and smell of the featured smoothie. It is a recipe which will be a welcome addition to my  “Hans’ Lighter, Healthier Comfort Food” meal plan.

>
Cheers !   Life is Good !
>
Link to  “Hans’ Lighter, Healthier Comfort Food
>
>

Spinach & Fruit Smoothie

Spinach & Fruit Smoothie

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


>
>
>
>
>
>
>

Red Rubies Salad

>
>
This  was all the food I consumed today (in two stages). I am surprised with how little food I get through the day sometimes without feeling hungry. Just a few short years ago, this would have been nothing but an appetizer for me :-)
The great thing is that by eating a bit less quantity and a lot more health-conscious, I have stayed at the exact weight from February when I started with my “Hans’ Lighter, Healthier Comfort Food” Meal Plan, when I shed 28 lbs in one month.
It took me a while to get used to all those salad and fruits on a daily basis, but now I don’t want to miss them anymore. It also took a bit getting used to some of the other adjustments (mostly the absence of lots of refined sugar), but now I fully enjoy my way of healthier eating and therefore healthier living) :-)
>
Bon Appetit !   Life is Good !
>
Link to  “Hans’ Lighter, Healthier Comfort Food
>
>

Red Rubies Salad

Red Rubies Salad

>

Red Rubies Salad

Red Rubies Salad

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


>
>
>
>
>
>
>
>
>

July Calendar, Downloadable US Edition and International Edition

>
>
Downloadable Monthly Desktop Calendar, US Edition and International Edition
>
>

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”, (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. (Mac users will have to use different commands to the same effect).

>
>

Click here for “Port Wine & Beaujolais Poached Bartlett Pears
>
>
July  2015 International Edition :
>
>
July 2015 Downloadable Calendar International Edition
>
July  2015 US Edition :
>
July 2015 Downloadable Calendar US Edition
>
>
>
>
>
>
>

Hungarian Beef Goulash

>
>
Today  I combined breakfast, lunch and dinner all into one fabulous meal.
(I did however have a few fruits throughout the day).
Goulash is one of the dishes which were a staple in the South of Germany when I grew up and it was enjoyed in most homes and simple and even fine restaurants frequently. Goulash is quite different from  other beef stews. There is now flour to thicken the sauce as in most other stews (the collagen in the beef will take care of that) and there are much more onions and sweet paprika to give the goulash its characteristic taste and color. Goulash is usually reddish in color and it’s heat level can be high, depending on the amount of hot chili or chili powder added (if any). To obtain the original flavor of good goulash, season with equal parts of finely chopped lemon peel, thyme and caraway seeds.
I usually prefer my goulash to be accompanied by Knödel (dumplings) or Spätzle, but frankly, today this was too much effort for me and I substituted the Knödel or Spätzle with pasta :-)
>
Bon Appetit !   Life Is Good !
>
>
All about  Goulash
>
All about  Knödel
>
More ChefsOpinion on  Spätzle
>
>

Hungarian Beef Goulash

Hungarian Beef Goulash

>

Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine In Vinaigrette

>

Hungarian Beef Goulash With Pasta And Schmelze,  Romaine In Vinaigrette

Hungarian Beef Goulash With Pasta And Schmelze, Romaine Salad In Vinaigrette

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


>
>
>
>
>
>
>

Summer Feast Salad

>
>
Today  the temperature was hovering around 100F and the humidity was almost unbearable.
So what, you say; You have A/C, you say….
Well, we do, but Bella and I spend half a day  at the Topeekeegee Yugnee Park, which is just a few miles up the road from our house. It was very relaxing and beautiful, but oh so hot.
So when we got home, a light meal was in order and what better than a salad and a pool of iced tea to cool a scorched body down :-)
>
Bon Appetit !   Life is Good !
>
P.S.
I usually don’t use much fruit in my salads, but the firm, slightly tart nectarines perfectly complimented the cheese, salad and nuts.
P.P.S.
Instead of croutons I used tarallini (Small  Taralli , (sometimes marketed as “Italian Love Knots”)

>
>

>

Summer Feast Salad

Summer Feast Salad

>

Summer Feast Salad

Summer Feast Salad

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

>


>
>
>
>
>
>
>

Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

>
>
I often  wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired……. :-)
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for :-)
>
Bon Appetit !   Life is Good !
>
>

Dwaeji Bulgogi

Dwaeji Bulgogi

>

Tteokbokki

Tteokbokki

>

Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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


>
>
>
>
>
>
>

Open Faced Octopus Salad Sandwich

>
>
The  question might be, was this a salad or was it a sandwich? I am not so sure, probably it was both, rolled into one blissful lunch. One thing however I am sure of – it was absolutely delicious.
While devouring it I was reminded of the old custom of soaking up the salad dressing with a good, hearty bread. Most folks don’t do this anymore because it’s not very elegant or cool.
However, it is a great custom if you put enjoying good food first and appearances second :-)
Just make sure that you cut your bread into thick slices and toast it so it will stand up to the moisture of the salad. And if you are not a great fan of octopus, replace it with shrimp or even chicken and you will be just as happy as I was with the octopus version.
>
Bon Appetit !   Life is Good !
>
>

Open Faced Octopus Salad Sandwich

Open Faced Octopus Salad Sandwich

>

Open Faced Octopus Salad Sandwich

Open Faced Octopus Salad Sandwich

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


>
>
>
>
>
>
>
>