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Today was a very lazy sunday for me, I did not even feel like cooking. So, instead of a hot meal, I had a simple “Vesper” of bread, horseradish, salame , brie and gorgonzola. Good stuff 🙂
Bon Appetit ! Life is Good !
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Bauern Vesper
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Bauern Vesper
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Bauern Vesper
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I have been introduced to this dish early in my career as a cook, when I was working at the “Hotel Kattegat” in Torekov, Sweden. At the time, I did not think of it as something special, maybe because we cooked it by he ton, since it is a staple of swedish cuisine. But, over the years, I have grown to love it in all it’s various incarnations. It is basically a dish made of leftover meat and potatoes. What particular meat you use is up to whatever leftovers you’ve got. However, when I make pytt i panna nowadays, I usually prepare everything from scratch, so I use my favorite pytt i panna meat, which is either salame or chorizo, whichever of the two happens to be in the house.
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Pytt Y Panna
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Ingredients :
Potatoes, cooked,
diced Salame, diced, (substitute any meat/sausage you have available
Onion, diced
Egg, sunny side up
Kosher salt,
Black pepper, freshly ground Butter,
Scallion, finely sliced (usually in Sweden we use dill leaves)
Ingredients for your favorite side salad:-)
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Method : Saute potatoes in butte until golden, add meat and onions and saute until onions are translucent and meat starts to become slightly brown, Season with salt and pepper. To serve, place hash on serving dish, sprinkle with scallions, top with fried egg. Pair with a small salad.
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Smaklig måltid ! Life is Good ! > >
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Too Much “Freshness” ???
Watch the VIDEO HERE
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When is too much too much ?
Do you think this is eaten in this way because of the ultimate freshness ?
Or for the novelty effect ? ( Probably)
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Asian Style Chicken Wings
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This is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
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Ingredient’s :
Chicken wings,
Bok choy, cut into large pieces
Red peppers, cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms, soaked in warm water
Onions, large diced
Garlic, paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,
Method :
Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan. (chinese steamed rice)
Recipe for “Fan”
Bon Appetit ! Life is Good !
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A couple of day’s ago I made a big batch of my beloved tomato bisque. It served me well as late night snack for a few day’s, the last one last night, when I added some buttered cauliflower and ate it with a good chunk of sourdough bread, indispensable for wiping the bottom of the bowl to make sure one get’s the last drop and nothing is wasted 🙂
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Blanch the cauliflower rosettes, then saute lightly in butter. season with kosher salt and white pepper. To serve, pour bisque in bowl, add the cauliflower and sprinkle with finely sliced scallions.
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Recipe for ” Tomato Bisque ”
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Bon Appetit ! Live is Good !
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Tomato Bisque With Buttered Cauliflower
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Tomato Bisque With Buttered Cauliflower
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Tomato Bisque With Buttered Cauliflower
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Yesterday after work I finally was able to enjoy what had been getting ready in my fridge during the past week:
Probably the best dish that includes rambutan 🙂
Lately, rambutan which used to be pretty exotic around here, have become easily available, but strangely enough, they are still not very popular. That’s actually a good thing, because it keeps the price down, at least for now.
In my opinion, rambutan is one of the best tasting, most beautiful fruits . They lend them self to a large variety of uses. The following is one of my favorite ways of preparing them.
Peel the fruit, top with your favorite spirit, cover airtight and keep in refrigerator for at least 5 days. When you eat them, either just pick the fruit and use the liquid for something else, or do the “sensible” thing, eat them with a spoon, mixed with the liquid. Either way, have fun, but please don’t operate heavy machinery after you enjoy these 🙂
Note: My favorite Spirits used to macerate are vodka, dark rum and red wine. Just make sure you use the best quality liquor you can afford, no point of skimping here.
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Cheers ! Life is Good !
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End Of The Week Treat # 3 Vodka Macerated Rambutans
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End Of The Week Treat # 3 Vodka Macerated Rambutans
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End Of The Week Treat # 3 Vodka Macerated Rambutans
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End Of The Week Treat # 3 Vodka Macerated Rambutans
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End Of The Week Treat # 3 Vodka Macerated Rambutans
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What a perfect way to start a day.
Spicy, beautiful, well rounded, rich and satisfying.
(Just like a spouse should be 🙂
Have a great weekend y’all.
Bon Appetit ! Life is Good !
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Breakfast Of Champions # 21 Shrimp, Vegetables and Potato Bowl
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Saute mushrooms, add potatoes, scallions and peppers, season with (lots) of freshly ground black pepper and (not a lot) kosher salt, add garlic paste, saute until fragrant. Add blanched broccoli and shrimp, saute until broccoli is heated through and shrimps are just cooked. Remove from heat, add maggi seasoning (or soy sauce if you prefer), mix and serve. Goes best with a cold beer 🙂
( Relax, it’s your day off ! )
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I was tempted to call this dish “Kluay Teaw Moo Toon”, but then I remembered that Mirandi of the “High Heel Gourmet is coming by at ChefsOpinion sometimes and how fierce she is about authentic Thai recipes. (I REALLY don’t want to get her mad 🙂
All jokes aside, this dish is definitely Thai inspired. Fragrant, light, bright, tasty. I hope that recipes like this will inspire my readers to understand the philosophy of cooking as I see it :
Take a look at good stuff, feel inspired by it, learn from it, do your own spin on it. Just make sure you call it “inspired by” or “in the style of”. But then again, if the shoe fit’s……
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“Kluay Teaw Moo Toon”
( “Variation Of A Thai Pork Spareribs Noodle Soup” )
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Pork ribs, blanched (for a clear stock)
Rice noodles, soaked
Bok choy, substitute with other green vegetable if you prefer, I used brocoli
Bean sprouts, (I prefer the crunch and tasteof raw onion julienne)
Cinnamon stick,
Star anise,
Coriander, crushed
Garlic paste,
Cilantro stems, Thais normally use cilantro root but I can’t get it around here
Cilantro leaf’s, coarsely chopped
Soy sauce,
Sugar,
Kosher salt,
Cayenne pepper,
Onion, peeled, quartered
Ginger, grated
Pork stock, substitute with vegetable stock if you prefer
Peanut oil,
Method :
Saute ribs in peanut oil until lightly browned. Add garlic, ginger , star anis , coriander and onion and saute until fragrant. Add stock and cilantro stems (roots if you can get hold of them) and simmer until ribs are tender but not falling apart, about 2 to 3 hours. Remove ribs and set aside. Adjust seasoning. Strain stock. To serve, place noodles, ribs and vegetables in a serving bowl. Top with boiling hot stock. Sprinkle with cilantro and onion julienne. Serve with soy sauce, chili sauce and fried shallots.
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Bon Appetit ! Life is Good !
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” Wodka & Wine Flatbread ”
If you wonder about the name of this dish ? –
Last night at around 1.30am, after “a bit” of vodka and wine, my friend Darryl “demanded” food. Here is what I could muster :
Freshly baked flatbread with salame, mascarpone, egg, mushroom, banana peppers, sriracha and grated asiago cheese.
It might not have been pretty but ist sure hit the spot 🙂
Bon Appetit ! Cheers ! Life is Good !
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Wodka & Wine Flatbread
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Vodka & Wine Flatbread
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Vodka & Wine Flatbread
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Yesterday when I got home after a long workweek, I felt like treating myself to something ” lecker “.
This is what tickled my fancy the most :
Tiramisu (again :-), topped with cream and blackberries. A bottle of bubbly.
It rained dogs and cat’s the whole afternoon, but inside ,with some lecker goodies and my little girl, it felt like the coziest place on earth.
Welcome Weekend ! Life is Good !
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Blackberry Topped Tiramisu & Bubbly. Life is Good !
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ChefsOpinion 