Soups / Stews

Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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This stew is very similar to a traditional Korean Galbijjim (kalbitɕ͈im), except that I have omitted some of the typical additions such as jujube, ginkgo nuts, carrots, pine nuts, chestnuts, shiitake, and seogi mushrooms. This version is a simple home-version of the Galbijjim, unlike the more elaborate version you would get in a restaurant or even at home, when guests are expected or more time and money would be available to prepare a more elaborate, costly and elegant meal.
But, although some of the fancier ingredients are absent from this stew, there is an abundance of flavor and umami which will leave your culinary senses completely happy and satisfied 🙂
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Bon Appétit ! Life is Good !
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P.S.
If you prefer a more traditional appearance (dark color and the texture less liquid), add soy sauce instead of the salt and less water to braise
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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Galbijjim (kalbitɕ͈im) Korean Beef Stew

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Preparation :
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: beef ribs, nappa cabbage, potatoes, scallions and chilies

: blanch beef ribs, drain and rinse, add cold water, chilies, scallions, kosher salt, grated ginger and garlic paste, simmer until ribs are tender but not falling apart

: add whole, peeled potatoes, simmer until potatoes are tender but not falling apart

: remove ribs from soup, remove bones

: cut beef into bite-size pieces

: add cabbage, sliced scallions, beef and gochujang (or similar chili paste), check/adjust seasoning

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

: Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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Gulyásleves (Hungarian Goulash Soup) (Hungarische Gulaschsuppe)

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As I get older, I sadly realize that many of the dishes I took for granted and did not appreciate in my younger years only continue to exist in my memory and are forever gone in my daily life. Many dishes I remember from my years growing-up in Germany have vanished from my surroundings. Especially here in the USA, where food tradition is not something widely honored, especially when it comes to labor-intensive food. Too many cooks have never been introduced to the classics, and if they have, they have not been able nor interested to master them.
When was the last time you have seen a menu featuring “Potage Tortue Lady Curzon”, “Escargot Bourguignonne”, “Filet Café de Paris”, “Truite Au Bleu”, “Quenelles De Poisson Nantua”, “Consomme Royal”, etc, etc. Or Hungarian Goulash Soup, for that matter.
This is a dish which at one point in time was omnipresent in Germany and Austria, being featured in any type of restaurant. Usually it was served as an “in-between meal”, or during a break while hiking or skiing, or as a snack late mornings or late nights. Usually you could choose between regular or spicy. The spicy version usually differed from the regular one only by the addition of a few dashes of Tabasco, although some cooks took pride in preparing a spicy version from scratch by adding hot paprika powder to the sweet paprika powder which gives Hungarian Goulash Soup its signature reddish color. Like many other “original” dishes, ingredients such as vegetables, the type of meat as well as the seasoning can vary significantly, yet the final product should always be full of flavor, chuck-full of meat and vegetables and pleasantly red hued from a generous amount of good quality paprika.
If you want to make your Hungarian Goulash Soup into a more substantial meal, it is perfectly acceptable (and yummy) to add some hearty pasta to the soup.
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Bon Appetit ! Life is Good !
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All about Goulash
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Gulyásleves (Hungarian Goulash Soup) (Gulaschsuppe)

Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)

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Preparation :
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: cut beef brisket int 1/2 inch cubes

: saute beef in vegetable oil until browned, add finely diced onions, saute until onions are caramelized

: chop caraway seeds, oregano and cumin, add to meat, saute until fragrant

: meat and onions should be dark-brown but not burned

: add garlic paste, a tiny amount of flour, some tomato puree and sweet paprika (about 1 cup for 2 qt of soup)

: saute another minute, season with kosher salt and cayenne pepper or hot paprika powder

: add chicken or beef stock

: simmer until meat is very tender but not falling apart

: cut potatoes and peppers into dice

: add to soup, simmer slowly until patatoes are cooked, check / adjust seasoning

: Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)

: Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)

: Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)

: Gulyásleves (Hungarian Goulash Soup) (Ungarische Gulaschsuppe)

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Spinach, Potato & Garlic Cream Soup

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Here now is a top-candidate for easiest to prepare comfort food of the month 🙂
– Actual prep time – less than 5 minutes.
– Total time from start to finish – 25 minutes max.
– Gratification – immense 🙂
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Bon Appetit ! Life is Good !
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Spinach, Potato & Garlic Cream Soup

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Preparation :
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: saute onions and lot’s of chopped garlic in butter

: add diced potatoes, cover with chicken- or vegetable-stock, season with kosher salt, nutmeg and cayenne pepper, simmer until potatoes are soft

: in a blender (or use a stick-blender) blend the stock/potatoes with fresh spinach and heavy cream

: check / adjust seasoning, to serve, top soup with a dollop of Greek yogurt, sprinkle with chili flakes

: Spinach, Potato & Garlic Cream Soup

: Spinach, Potato & Garlic Cream Soup

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Pho

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While Pho comes in many variations and can be served with a plethora of sides, such as finely sliced onions, chili peppers, culantro, lime, bean sprouts, Thai basil, etc, I kept today’s lunch relatively simple but nevertheless very rich and delicious. Preparation was lightning quick, since I had a strong beef stock leftover from yesterday’s “beef and vegetable stew”.
If you prefer your beef paper-thin, you might want to put it in the freezer for a few hours before slicing, but I prefer the texture of the beef the way I sliced it, slightly thicker than usual and thus with a bit more bite to it. Certainly not “original”, but, in my kitchen, cooking for myself and Bella – anything goes. (Well, almost anything 🙂 )
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Bon Appetit ! Life is Good !
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All about Pho
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More Pho on ChefsOpinion
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Pho

Pho

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Preparation :
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: slice beef tenderloin into thin slices

: season beef stock with star anise, cinnamon bark, coriander seed, fennel seed, grated ginger, garlic paste, kosher salt and crushed black pepper, simmer until fragrant, strain, check / adjust seasoning

: cook rice vermicelli, drain, rinse

: add vermicelli to serving bowl, add a few drops of fish sauce

: top vermicelli with sliced beef

: ladle simmering stock over beef

: garnish with cilantro, chilies, basil leaves, scallions, fried garlic and scallions

: Pho

: Pho

: Pho

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Beef And Glass Noodles In Coconut Soup

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Coconut milk is a common ingredient in many tropical cuisines, such as Burmese, Cambodian, Filipino, Indian, Indonesian, Malaysian, Singaporean, Sri Lankan, Thai, Vietnamese, Peranakan and southern Chinese, as well as Brazilian, Caribbean, Polynesian, and Pacific islands cuisines. Even in non-tropical cuisines around the world, thanks to canning, dehydrating and freezing, coconut milk has become a widely used ingredient in a myriad of dishes, both sweet and savory. I use coconut milk mostly for curries and soups, as well as the occasional dessert. When using it for soups, I usually prepare a Thai or Thai-inspired soup. Today however, I did not make my usual tom-kha-gai (Thai chicken/coconut soup), but rather a simple, tasty beef/coconut soup. No fancy herbs, seasoning or other hard-to find ingredients, just simple items which you’ll regularly find in my cupboard and chiller.
Nevertheless, the strong beef flavor combined beautifully with the coconut milk and made for a great lunch 🙂
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Bon Appetit ! Live is Good !
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P.S.
Although I usually don’t find it necessary to strain soups through a fine paper or cheese cloth when cooking for one-self at home, I recommend it in this case. If you don’t, the coagulated impurities from the broth show up clearly as dark spots in the light-colored soup once you have added the coconut milk.
While not a flavor or textural problem, it just looks better when strained 🙂
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Beef And Glass Noodles In Coconut Soup

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Preparation :
To read instructions, hover over pictures
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Click here for more Noodle Soups on ChefsOpinion
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: simmer cubed beef brisket with kosher salt, cayenne pepper, grated ginger and garlic paste until meat is tender, about one hour, remove beef, set aside

: strain soup/broth through cheesecloth or paper filter

: soup should be clear and golden

: add coconut milk, re-heat without letting soup boil. check / adjust seasoning

: place freshly cooked glass noodles in serving dish

: add beef

: add soup and a few drops of chili oil

: top with finely sliced chili, cilantro and young basil leaves

: Beef And Glass Noodles In Coconut Soup

: Beef And Glass Noodles In Coconut Soup

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Beef And Vegetable Soup With Pistou

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Beef And Vegetable Soup With Pistou

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Pistou, or pistou sauce, is a Provençal cold sauce made from cloves of garlic, fresh basil, and olive oil. (It sometimes includes grated cheese and/or tomato.
In the Provençal dialect, pistou means “pounded”. The sauce is derived from the Genoese pesto, which is traditionally made of garlic, basil, pine nuts, grated Sardinian Pecorino, and olive oil, crushed and mixed together with a mortar and pestle. The key difference between pistou and pesto is the absence of pine nuts in pistou. (Source: wikipedia.org)
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Well, there you have it – pistou, a classic tool to transport an ordinary dish to the next level of culinary happiness 🙂

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Bon Appetit ! Life is Good !
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Pistou:
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: basil plant, about to loose a bunch of leaves……

: place basil leaves in a mortar

: add garlic cloves, olive oil, kosher salt and cayenne pepper, muddle everything with the pestle

: Et Voilà – “Pistou”

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Beef And Vegetable Soup :
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: add sliced beef neck bones to water seasoned with kosher salt, cayenne pepper, garlic paste and grated ginger, simmer until meat is tender, about 2 hours

: when meat is tender, remove, set aside

: meanwhile, remove meat from bones, discard bones

: cut meat into bitesize pieces

: add raw baby carrots to the soup, simmer until carrots are tender

: when carrots are soft, add large diced cabbage, cooked potato wedges and return beef to the soup, cover, simmer until cabbage has wilted but is not mushy, about 3 minutes, check/adjust seasoning

: serve soup with pistou and fresh grated parmigiano-reggiano

: Beef And Vegetable Soup With Pistou

: Beef And Vegetable Soup With Pistou

: Beef And Vegetable Soup With Pistou

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Red Lentil Soup With Smoked Turkey Leg

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It’s getting cooler at night lately, so hot soup is again welcome, especially when eaten al fresco. This soup took about two and a half hours to cook from beginning to end, but the actual prep-time was only a few minutes, which makes it a perfect dish when you don’t feel like getting too involved with heavy prep-work, but still want to have a satisfying meal 🙂
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Bon Appetit ! Life is Good !
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P.S.
If you want your lentils with more texture, cook the turkey leg first in lightly salted water, then cook the lentils with the resulting stock until just done.
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Red Lentil Soup With Smoked Turkey Leg

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Preparation :
To read instructions, hover over pictures
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: saute garlic paste in butter until fragrant

: add julienned onions, saute until lightly caramelized

: add red lentils, maggi seasoning, bay leave, kosher salt, cayenne pepper, ground cumin and dried oregano

: add chicken or vegetable stock

: add the smoked turkey leg

: simmer until turkey leg is tender, about two hours

: almost……

: remove turkey, dice, check / adjust seasoning of lentils

: Red Lentil Soup With Smoked Turkey Leg

: Red Lentil Soup With Smoked Turkey Leg

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” Lion’s Head Soup ” ( Shr Za Tou )

>Today I made a soup for dinner which is traditionally eaten during the cooler months of the year. But I figured it is cold somewhere in the world, even if it isn’t so in Miami, so what the heck, bring it on. Besides, I turned the a/c down a bit so all was fine 🙂
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All about LION’s HEAD SOUP
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Ingredients :1 pound ground pork
1/2 pound mung bean noodles, soaked
1 whole egg
1 tablespoon cornstarch
5 chinese black mushroom
1 red radish, finely sliced
2 teaspoons sesame oil
1 tablespoon ginger root, paste
2 scallions, sliced
1 tablespoon peanut oil
1 head napa cabbage, sliced coarsely
2 cups chicken stock
1 tablespoon soy sauce
1 teaspoons sesame oil
salt. to taste
cayenne, to tasteMethod :
1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, salt, cayenne and half of the scallions together in a bowl.
  Use your hands to mix until the ingredients are evenly distributed. Set aside.
2. Heat the vegetable oil in a wok or large skillet over high heat.
  When the oil is hot, saute the napa cabbage and mushrooms until cabbage begins to wilt, about one minute.
  Pour in the chicken stock. Bring to a boil, then lower the heat to a simmer.
3. Shape the pork mixture into tennis ball size balls.
  Add them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on size of dumplings .
  When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add noodles and seasoning to the soup.
  To serve, garnish with remaining scallions and cilantro, drizzle with sesame oil and chili oil..Bon Appetit ! Life is Good !
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” Fish Dumpling & Shrimp Ball Soup With Poached Egg “

What the heck !?
Soup with fish dumplings, shrimp ball’s, shrimp, vegetables, chili and poached egg ?
Well, it might sound’s a bit much but it is absolutely delicious, the flavors and textures
go very well together to form a wonderful, multi-facetted dish.
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Ingredients:

Shrimp, pre cooked, peeled, deveined, half of them tail removed
White fish, such as haddock, tilapia, cod
Peas, frozen
Corn, frozen
Won ton wrappers,
Red chili, sliced
Scallion, sliced
Cilantro, coarsely chopped
Whole egg for poaching
Egg white for fish dumplings and shrimp balls
Fish stock substitute with chicken stock if preferred
Ketchup
Maggi
Salt, cayenne pepper, lemon juice to taste

Method :

Dumplings :
Chop the fish coarsely, add a bit of egg white, salt, cayenne pepper, mix.
Add half a teaspoon to a wrapper, moisten the edges with water.
Top with another wrapper, flatten and cut with a crinkle wheel cutter or a raviolini stamp.

Shrimp balls :
Chop the tailless shrimp to a fine paste. Add sriracha, salt and a bit of ketchup,
Mix and form into small ball’s.

Cook fish dumplings and schrimp balls in salted water until floating,
transfer to salted ice water.

Egg :
Poach in lightly salted water for 3 1/2 minutes, transfer to salted ice water.

Soup :

Bring stock to simmer, add corn and simmer for two minutes.
season with salt, sriracha soy sauce and maggi seasoning.
Add fish dumplings and shrimp balls’, shrimp balls, chilis, green peas and poached egg.
When heated through, plate and sprinkle with scallion and cilantro

Bon Appetit ! Life is Good !

” Raviolini En Brodo “

” RAVIOLINI EN BRODO “

Enjoying a light, delicious and healthy soup for lunch.
Cream cheese & parmesan raviolini, spicy veal meatballs,
shrimp and broccoli rabe in chicken broth.
Life is Good !