Finkenwerder Meeresfrüchte Suppe – Seafood Soup Finkenwerder Style



Finkenwerder is part of Hamburg/Germany, famous (culinary wise) for its seafood restaurants. When I was a young cook back in the seventies, I worked part time in one of them (the name escapes me now) The restaurant was very elegant, expensive and beautiful. I remember many of the specialties we cooked there but the one outstanding dish I remember in particular was the
Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style
A creamy soup made of roux, a bit of tomato paste, seafood stock, cognac and lots of cream, chock-full of mussels, shrimp, cockles( herzmuscheln) and scallops. Pure heaven in a bowl for seafood lovers, then and now :-)

Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with seasalt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat

Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with sea salt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat. to serve, sprinkle with fresh dill leaves

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe - Seafood Soup Finkenwerder Style

Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style






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Szechuan Hot & Sour Soup 酸辣汤

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Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far :-)

Bon Appetit !   Life is Good !

 

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly  in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


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Easy Does It # 6 – Express Ramen

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Dear  Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In  the foodie world everybody act’s as if  ramen  has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of  ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little  on quality. In a pinch, angel hair pasta cooked  al dente,  with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with  miso,  grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit !    どうぞめしあがれ  (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

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Express Ramen

Express Ramen

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Boiled Pork And Shrimp Dumplings

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Boiled  dumplings are one of the more common daily food items in Chinese cuisine. Yet, while most dumplings served in restaurants are steamed, the more common cooking method in private homes is boiling them in salted water.
These dumplings are very easy to make and take no time at all, especially if you use ready-made won ton skin’s.
However, tonight I used regular pasta dough (all-purpose flour, whole eggs, water and salt), which I rolled very thin and cut with a round cutter into even shapes) Add a stuffing of half minced pork and half minced shrimp with finely sliced scallions, grated ginger, garlic paste, sesame oil , soy sauce and cayenne pepper. Wet the edges of the dumplings with a wet finger, fold them over and press lightly. Boil in salted water until stuffing is cooked through, about 2 minutes. Remove to a bowl and toss with sesame oil and chili oil. To serve, sprinkle with chopped fresh coriander and a dipping sauce made of soy sauce, lime juice , sugar and chili flakes.

Bon Appetit !   Live is Good !

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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Pork And Shrimp Dumplings

Pork And Shrimp Dumplings

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boiling pork and shrimp dumplings

boiling pork and shrimp dumplings

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(You don’t have to watch it, just click once)   Thank you :-)
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Breakfast Of Champions # 31 Shrimp And Lap Chee Fried Rice

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This  is one of my easy stand-by recipe’s. Whenever I have leftover rice from the previous day, it usually becomes breakfast the next morning. It takes about ten minutes to prepare, so it’s no sweat at all in the morning :-)

Bon Appetit !   Have A Great Sunday !
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Breakfast Of Champions # 31

Breakfast Of Champions # 31

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(You don’t have to watch it, just click once)   Thank you :-)
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Duo Of Spinach Cream

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When  I was a Kid, the only vegetable I hated more than onions was spinach.
Now,  a few short years later, Onion soup (cream or french) and spinach soup
are some of my great favorites, be it as a soup course, main course or snack.
Tonight,  cream of spinach was calling and I answered :-)

Bon Appetit !   Life is Good !
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To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp

To serve, top with chicharones (crispy pork rind) and / or butter-sauteed shrimp


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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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I am  sick as a dog today, hope that tomorrow I’ll be better. Had a doc appointment at 2.00pm. As I was parking in front of the doc’s office, they called me to tell me that the doc had an emergency and that I’ll be re-scheduled. What a bummer.
Obviously I was not in shape to cook today, so this little shrimp cocktail had to do for dinner. I added some extra cognac into the cocktail sauce as a pick me up. It kinda worked, at least I found the energy to post this :-)

Bon Appetit !   Life is Good !   (Mostly, Anyway)
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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

Shrimp Cocktail, Fried Tortilla & Classic French Cocktail Sauce

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you :-)
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Malay-Inspired Shrimp & Salad

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Last
 night’s light dinner had most of the ingredient’s of a typical satay dinner – shrimp, cucumbers, onions, garlic, peanut sauce and chili. I did not attempt to go “authentic”, but rather enjoy great food with as little fuss as possible. The whole thing did not take more than fifteen minutes to prepare, but it tasted like a million bucks and reminded me of the sometimes simple, but alway’s wonderful meals my friend’s and I had so many times, so many years ago in Malaysia, Singapore, Indonesia, Thailand, the Philippines and other places in South East Asia and the Pacific / South Pacific. Sometimes, when I have a meal like this and I am in the mood and have the time to reflect, it connect’s me vividly to people, times and places in my distant past :-)
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Bon Appetit !   Life is Good !
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The Good Stuff :-)

The Good Stuff :-)

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Mise En Place

Mise En Place

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Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

Season Shrimp With Granulated Garlic, Kosher Salt And Ground Chili, Saute Or Grill

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Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

Dice Onion, Tomato, Cucumber, Slice Scallions. Dress With White Balsamic Vinegar, Oil, Salt , Chili and Roasted Garlic Puree.

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Sprinkle Salad With Salted Cashew Nuts

Sprinkle Salad With Salted Cashew Nuts

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Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

Serve Shrimp Over Salad, Accompany With Lime, Peanut Sauce And Sweet Chili Sauce

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Malay-Inspired Shrimp & Salad

Malay-Inspired Shrimp & Salad

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The Good Stuff :-)

The Good Stuff :-)

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:-)
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Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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A  light lunch will leave room for a big dinner to come later in the day :-)

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Frisée With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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Sour Dough Bread, Sauteed In Garlic & Herb Butter

Sour Dough Bread, Sauteed In Garlic & Herb Butter

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Frisée With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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Frisée With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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Frisée With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

Frisée Salad With Shrimp, Egg, Corn, Peppers & Honey / Lime Vinaigrette

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Dear Friend’s, to help support this blog, please be so kind and click on the video below.  ( You don’t have to watch it, just click once )   Thank you :-)

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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times.  About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge.  When I feel the  craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say  “GENIUS” :-)
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Shrimp. Anchovies & Brie Pizza

Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :
1.

Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

2.
Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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