Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

: : Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names). Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often […]

Red Beet “Pasta” With Mushroom Cream

> > > If you a fan of great texture, this “Pasta” is for you. Most of the earthy flavor of the red beets will be lost after cooking the thin strands in salted water, but the texture is phenomenal, assuming you cook them exactly right. Overcooking results in a mushy mess, under-cooking in a […]

Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

> > > Leftover pasta. What to do with it ? Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂 Or maybe cook it up in a pan with some eggs ? How about doing this easy, sexy beauty next time ! I had some left over […]

Pasta Pearls, Bok Choy, Mollejas And Chillies In Ginger/Tamarind Broth

> > > Before you make a long face at the Mollejas (Chicken Gizzards), pls know that you can easily replace them with any other part of the chicken, such as breast, wings, tighs, etc. If you are not in the mood for chicken, many other proteins will work just as well, such as beef, […]

Hans’ Pork Goulash With Peppers & Pasta Pearls

> > > Goulash is my favorite meat stew, no matter which protein is used – beef, veal, pork, poultry or game. The texture, color, and flavor have great appeal to me. While there are of course different ways of preparing goulash, as well as different recipes, the main mark of a good goulash is […]

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

> > > First of all – calm down, don’t be scared, hold your horses, don’t panic ! Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green […]

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

> When all else fails, this soup will make you feel better………(Just ask Smithy)  🙂 If you prefer, replace the linguini with any type of pasta, potatoes, or rice. . P.S. If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking. > Bon […]

“Blanquette De Veau” (And Please, Don’t Judge Me By The Color Of My – Pasta!)

> In all my years living in the USA, I have never seen this dish on any restaurant menu. Growing up in Germany, it was very common and popular, served in many restaurants and homes. If I had to describe the type of food this is, I would say “sophisticated home cooking”. Full of flavor and […]

Pasta & Love / Love & Pasta

> > > So this is what happened last night – I was working on this post for ChefsOpinion. While processing the pics from the day’s dinner, I came across this sign of love (I did NOT arrange this before I took the pics). Not only does it look like a heart, it also resembles […]

Announcing The Grand Prize Winner Of The “2017 Baked Stuffed Pasta World Cup”

> > Ok,  ok, – just kidding. Its only day 2 of 2017, and there is no  2017 “Baked Stuffed Pasta World Cup”, so I made it up 🙂 However, if there were such a thing as the “2017 Baked Stuffed Pasta World Cup”, I would like to believe that this dish would have won in the […]