Sweets / Desserts

Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

>
>
Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Cornish Hen  on  ChefsOpinion
>
>
>

Roast Cornish Hen With Caramelized Onions And Potatoes

>

Best Potatoes EVER?

>

Roast Cornish Hen With Caramelized Onions And Potatoes

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

>
>
>
>

Advertisements

Easy Does It # 35 – Torrejas

Torrejas

>
Like most groups of lovers of traditional, old and beloved dishes, Torrejas have their fans divided into two main parts: on one side of the fence you’ll find the traditionalist’s, who don’t want to change a thing and believe that only the original recipe and ingredients are worthy of  their love, and, on the other side of the fence, the folks who believe that nowadays we have access to better and more varied ingredients and therefore should try to improve recipes whenever possible, as long as the character of a dish is respected.
I personally respect both sides, depending on the dish involved. However, when it comes to Torrejas, I am a big fan of improving the original, which is just stale bread, dipped in milk or wine, then dipped in whole whisked eggs, sautéed and finally sprinkled with sugar. While there is nothing at all wrong with that, I believe you can agree that the version on this page outshines those simple, traditional Torrejas by a mile. (I can imagine the steadfast traditionalist’s reaching for their cannons right now……. 🙂
But anyway, don’t knock it until you try it. I am sure you too will become a convert, at least as far as Torrejas are concerned.
>
Bon Appétit !   Life is Good !
>
>
>
Click here for an easy Cranberry/Pecan-Bread Recipe
>
Click here for more  “Easy Does It”  on  ChefsOpinion
>
Click here for more  Pan Perdu (Arme Ritter) (French Toast)  on  ChefsOpinion

>
>
>

Torrejas

>

Torrejas

>

Torrejas

>

Torrejas

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

>
>
>
>

Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

>

Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

>
>
I prepped  this beauty, and a few more, a couple of days before I took off for Germany, thinking that I can keep posting at least twice weekly while on the road. Oooops, that did not work out as planned. But, this here little gem deserves the extra time spent on the computer when I could be exploring my old/new country.
Without further ado, here is the easiest to prepare, prettiest to look at and most important, “yummiest” sweet dish of the month 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more “Easy Does It”  on  ChefsOpinion
>
>
Click here for  Angel Food Cake  Recipe
>

>
Vanilla Cream Recipe :
Ingredients:
I cup heavy cream, 1/2 cup milk, 1 dash organic vanilla extract (or seeds from 1 vanilla bean), 1 tblsp honey.
Method :
Scrape seeds from vanilla bean with tip of a knife into a bowl. Bring cream, honey, and vanilla to a simmer, add 1 tblsp cornstarch slurry, simmer a few seconds, remove from heat, check/adjust taste and texture, let cool to room temperature.

>
>
P.S.
!!!!! If you use other than edible flowers, wrap the stems tightly in plastic film, then in aluminum foil, so that they don’t come into contact with the edible part of the dish. !!!!! Remove before cutting the cake  !!!!!
>
>

Easy Does It # 34 – Angel Cake With Vanilla Cream And Blueberry Compote

>

Easy Does It # 34 – Angel Cake With Vanilla C And Blueberry Compote

>

Easy Does It # 34 – Angel Cake With Vanilla C And Blueberry Compote

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

>
>
>
>

One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

>
>
“ONE FOR THE KIDS”  is a series of Goodies which are wonderful treats for kids of all ages . They are super easy to prepare so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
(Here I used a store-bought banana walnut cake, because you don’t want to have the little ones to labor over the elaborate cake preparations).
In my area, there are many grocery chains and bakeries who sell great banana walnut cake. However, if you prefer to make your own, below is a link to a super easy recipe I’ve used in the past and which I found to give excellent results.
>
Bon Appétit !   Life is Good !

>
>
Click here for more  One For The Kids  on  ChefsOpinion
>
Click here for  Walnut Cake Recipe  on  FoodNetwork
>
Click here for  more  Dishes with Walnuts  on  ChefsOpinion
>

One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

>

One For The Kid’s # 6 – Banana/Walnut Cake With Figs, Raspberry Jam & Nutella

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

 

 

>
>
>
>

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds


>
One
has to wonder:
Why are sweet or savory crepes not on everybody’s table at least once a week ???
I can’t recall to ever have met anybody who’d claim not to like crepes, either in its sweet or savory form, or both.
Crepes can be prepared easily by anybody, even by a child or somebody with two left hands. Even if one does not like to cook, these babies need all of a few minutes to prepare, are very economical and, have I said this already? – are easy and quick to prepare.
In its sweet, plain variation, just sprinkle some castor sugar on top and maybe a bit of whipped cream, and you have a great dessert or sweet snack.
It’s savory, plain version will make a quick meal by drizzling a bit of butter on top and serving them with a small salad on the side.
And then, you have the more elaborate stuff 🙂
Savory crepes can be filled with creamed or buttered mushrooms, vegetables, seafood, chicken, game meats, spicy sausages and a myriad of other, more or less fancy goodies.
Sweet crepes will be happy to be married to caramelized fruit, creams, chocolate sauce, puddings, cream cheese (blintzes anyone?), nutella, yogurt, nuts, etc, etc, etc.
I myself have prepared just about any combination of crepes and “stuff” under the sun. I don’t really have a favorite per se, I love ’em all 🙂
So here is a version of crepes with caramelized fruits. I have to admit that the blackberries and pomegranate are rather expensive, especially when you cook for a large family. But be assured, caramelized apples, pears, oranges, bananas, strawberries, or any other more economical fruit will be just as wonderful – yummy to taste and pretty to look at 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pancakes  on  ChefsOpinion
>
>
>

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

>

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

>

Vanilla Crepes With Caramelized Blackberries & Pomegranate Seeds

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

 

>
>
>
>

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

>
Tomorrow is the 4th of July, “Independence Day”, Americas most celebrated public holiday.
And what better way than to rub it into the 400-year-old wound of the British than to celebrate this glorious occasion with this most typical of British desserts, the English Trifle 🙂
Well, just kidding. We are of course thankful that the Brit’s left us with this superbly wonderful dessert
(But mostly with the fact that they left us) 🙂 .
>
Excerpt from “The Spruce”:
>>An English Trifle is the quintessential pudding that has graced British tables for more than four centuries.
The blousey looking, decadent, rich dessert is simply luscious. There are so many variations in the traditional recipe; some will boast jelly in their trifle, some not; fruit is a must-have for some, for others, no way. This is my recipe and one I have been making for many years. Essentially a trifle needs a sponge soaked (if for adults) in sherry, a thick layer of creamy custard and a deep layer of lightly whipped fresh cream. The rest is all about personal preference. My favorite trifle recipe is made with jelly as it is even more appealing to children though if so, do leave out the sherry. If you prefer a trifle without jelly, simply omit and proceed without, this will be quicker to make as it will not require setting in the fridge. You choose, they are all delicious.<<
>
>
Bon Appétit !   Life is Good !
>
>

Vanilla pudding recipe:
1/3 cup sugar, 3 tablespoons cornstarch, pinch of salt, 2 cups milk, 2 egg yolks, slightly beaten, 2 tablespoons softened butter, a dash of vanilla extract.
1) – In a 2-quart saucepan, mix sugar, cornstarch, and salt. Gradually stir in milk. Cook over medium heat, stirring constantly until mixture thickens and boils. Simmer and stir 1 minute.
2) – Gradually stir at least half of the hot mixture into egg yolks, then stir back into hot mixture in saucepan. Simmer and stir 1 minute; remove from heat. Stir in the butter and vanilla.
>
P.S.
You can easily control the texture of your trifle by adding more or less cake, more or less fruit or jello, more or less whipped cream, more or less pudding and by soaking the cake with more or less liquid (booze for the grown-up’s, juice or honey for the kids)
(I personally prefer a lighter texture – more pudding, more cream, more fruits, easy on the cake).
x
P.P.S.
I would usually use a bright red jam for a trifle, but when I started to prepare this one, I realized that I forgot to buy the jam. After an agonizing 2 seconds of mental deliberation, I decided to save myself a 5 mile trip to the store and instead use the apricot preserve I had in the larder. Less color, same great flavor.
And there you have it 🙂
>
HAPPY INDEPENDENCE DAY !!!
(Great Britain rejoice, you still have Gibraltar) 🙂
>
>
>

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

>

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

>

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

>

Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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

>
>
>
>

Tuna Steak Poached In Olive Oil

>

Tuna Steak Poached In Olive Oil

Tuna Steak Poached In Olive Oil


My
 
friend Peter came over for lunch today. Usually, he is a big fan of down to earth home cooking, never getting enough meatloaf, pasta, potatoes, stews, pigs feet, tripe, and other offal.
However, right now he is on a strict diet, so he asked me to prepare something gluten-free, starch-free and sugar-free. This tuna steak with salad was the result of his request, which made him happy and content (or so he said).
I, on the other hand, feasted on some left-over pork belly with potatoes, which made me happy and content 🙂
>
Bon Appétit !   Life is Good !
>
>
>

1 cup EVO, 2 ea garlic confit, 2 ea scallion, kosher salt and fresh-cracked pepper to taste

>

5 ea grape tomatoes, 1 ea quintisho chile, 3 slices lemon; simmer slowly on low heat while basting with the oil until tuna is cooked to your preferred temperature; serve with a salad of your choice

>

Tuna Steak Poached In Olive Oil

>

Tuna Steak Poached In Olive Oil

>

Tuna Steak Poached In Olive Oil

>

Tuna Steak Poached In Olive Oil

>
>
>
>

ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

“ONE FOR THE KIDS”  is a series of Goodies which are wonderful treats for kid’s of all ages and super easy to prepare, so you can ask your little ones to give you a helping hand in the production, which will make them proud and add even more happiness to a wonderful treat 🙂
>
Bon Appétit !  Have Fun !
>
>
Click here for more  “One For The Kid’s”  on  ChefsOpinion
>
>
P.S.
If you freeze the yogurt overnight, you might want to remove if from the freezer to room temperature about 10 minutes before consumption.
It’s great to hold the bark with a napkin to eat, or serve it on a plate with whipped cream and wafers 🙂
>
P.P.S.
Let your and your kid’s fantasy run wild on what to use to add to the yogurt, both in the mix and on top before freezing.
For the “big kids”, if you are sure no kids get their hands on it, any kind of booze is another option 🙂
>
>
>

ONE FOR THE KIDS # 5 – “Frozen Yogurt Bark”

>

Frozen Yogurt Bark

>

Frozen Yogurt Bark

>

Frozen Yogurt Bark

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

 

>
>
>
>

BREAKFAST OF CHAMPIONS # 61 – Chocolate Buttermilk Waffles With Strawberries In Honey/Vanilla Cream

15

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

Today was the first time that I remember getting up at 7.00pm without a reason other than trying this new lifestyle, where I get up early and go to sleep early (Midnight), without any compelling reason other than that’s the conventional thing to do.
Let’s see how long THAT last’s………
So, getting up that early and having nothing planned to do, I treated myself to this wonderful breakfast.  Before I retired fully (last Sunday), I only ever had a full breakfast on a day off, so this was breakfast virgin territory to me. I must say, with a good breakfast under the hood, the day turned out very different from what I am used to. No food-craving until the late afternoon (I did share a few grapes and cashews with Bella at around 2:00 pm), and only had a very small dinner at 8:00 pm. Feels very good and of course, I know that this is far healthier than my usual monstrously sized dinners after 10:00 pm 🙂
Let’s hope I can keep this up and become used to this healthier way of life, where the most important meal is breakfast and/or lunch and dinner is small, healthy and (mostly) sensible 🙂
>
Bon Appétit !   Life is Good !
>
>
More  Waffles  on  ChefsOpinion
>
More  Breakfast of Champions  on  ChefsOpinion
>
More  Strawberries  on ChefsOpinion
>
Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 2 tsp sugar, 1/2 cup melted butter, 1. 3/4 cup buttermilk, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add buttermilk, egg yolks and melted butter, fold in whisked egg whites
>
>

12

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

>

14

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

>

14b

BREAKFAST OF CHAMPIONS # 61 – Chocolate Waffles With Strawberries In Honey And Vanilla Cream

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


>
>
>
>

Red Velvet Waffles (The Good Ones)

Good Red Velvet Waffles

Good Red Velvet Waffles


>
Ever
 since I bought a new waffle iron about a year ago, waffles have become one of my favorite “Quickies” (Get your mind out of the gutter) 🙂
I prep them usually about once a week, sweet or savory, with whatever I dream up that could go well with or within waffles. The one thing I stayed away from were red velvet waffles. Whenever I looked up a recipe, it contained red food coloring, usually about 2 tablespoons of the stuff for 2 cups of flour. Now I admit that I have used food coloring on occasions to  enhance  a color, but I abhor to use coloring as the only means to create color in food.
Of corse, the simple solution is to add red fruit puree for sweet waffles or red vegetable puree for savory waffles. This will give the waffles both flavor and color and eliminates the need for food coloring.
The results are beautiful waffles with a shiny, golden outside and a bright, pleasant and appetizing pink interior with full, satisfying fruit- and chocolate flavor.
And there you have it…….. “Good” Red Velvet Waffles 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Waffles  on  ChefsOpinion
>
>
Waffle Batter :
Ingredients :
1. 1/3   cup flour, 4 tsp baking powder, 1/2 tsp sugar, salt to taste, 1/2 cup melted butter, 1 cup strawberry coulis, 1 tblsp chocolate powder, two egg yolks (whisk the two egg whites to stiff peaks)
Method :
Mix dry ingredients well, add strawberry coulis, egg yolks and melted butter, fold in whisked egg whites
>
>
>

Good Red Velvet Waffles

Good Red Velvet Waffles

>

Good Red Velvet Waffles

Good Red Velvet Waffles

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


>
>
>
>