” Veal Broth With Matzoh Ball’s & Veal Rib’s “

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For many year’s I buy most of my beef, morcilla and chorizo from an Argentinian butcher in Hialeah who sometimes calls me for “specials”.
Usually those are offal and other cuts he has difficulty selling to his American customers, but which he knows I treasure. His older Latino and Haitian customers are also not afraid of that stuff, but the younger crowd usually prefers more mainstream cuts. Wednesday he called me because he had some “specials”. To my surprise, when I got there the specials were veal ribs. It is beyond me why he called me for these, because clearly everybody loves ribs. ( Maybe he was just trying to be nice, not usually one of his outstanding attributes 🙂 Anyway, for $4.50 a pound I did not complain and came home with 10 pound of them (Plus some other goodies)
So here we go :
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Soup:
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Simmer ribs with celery, carrots, onions, leek, garlic, ginger, star anise and chopped tomatoes until ribs are tender, about 2 hours.
Remove ribs, set aside. Strain broth, season with salt, cayenne pepper, lime juice and maggi seasoning.
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Matzo Balls Recipe:

1 cup matzo meal
3 eggs

3 tblsp oil or rendered chicken fat

1/4 cup seltzer (exact amount depends on the size of the eggs and the coarseness of the matzo meal)
3 tblsp finely chopped parsley (optional)
Kosher salt and white pepper to taste

Mix all wet ingredients together, then fold in matzo meal, salt and pepper and place in refrigerator for 15 minutes. Shape into golfball sized balls, drop into boiling water, cover, turn down to a simmer and cook for 20 to 30 minutes or until fully cooked (cut one in half to check if it’s done).

To serve, combine ribs, broth and matzo balls , sprinkle with
chopped cilantro or sliced chives. Grated parmesan optional.
(Not kosher, but I use it anyway)
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Es gezunterheyt ! עס געזונטערהײט ! Life is Good !
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” More Rice ” 飯 – Fan (Chinese Steamed Rice)

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One of the comments to my ” Rice ” post yesterday came from one of my former
students at “Le Cordon Bleu”, Christine, who post’s at: The Perky Poppy Seed

Thank You Christine 🙂

” I was thinking about your class last night… so I made my Perfectly Steamed Rice

from Perky’s Le Cordon Bleu Notebook:) You might find it amusing to read…
it may bring back memories from class:) LOL:) “

Below find Christine’s post from The Perky Poppy Seed

Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook

September 1, 2012 by The Perky Poppy Seed

Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook

Tonight I thought I would share my Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook. This recipe comes from my Cuisine Across Cultures Day 2 notes. My Chef … my oh my:) He was one of the best instructors at Le Cordon Bleu. Chef Susser would never accept excuses for anything. Things had to be done the way he said or forget it, you just wasted your time. Chef really taught us to do things properly and in an orderly fashion. Now, sometimes I thought he was a bit nuts… but… it all paid off in the long run. Chef Susser wanted to teach us things that would stay in our head forever. He wanted us to do things properly without thinking:) I am not sure about the other students, but he certainly gave me a whole new second nature! I never, and I mean never walk past a pot that is boiling without attempting to turn it down.. I never let a tomato get mushy when blanching…. I am always cognizant of the dishes that I dirty. I stop in the middle of things sometimes to clean them:) I am always aware of the rules of sanitation…. which I like to call the rules of sanity:) If at all possible, before anything I make a ” sample” to make sure that the outcome is going to be what I had anticipated. I have Chef Susser to thank for my second nature in all these areas and in all the other areas that he stamped on my brain. Before his class I had to think.. and in the kitchen thinking takes up valuable time.. time that just cannot be wasted on lolly gagging… Now I go into the kitchen and I am thinking but it is not about things that Chef Susser taught us, those I just DO!…:) Thank you, Chef Susser:) This one is for you:)

Now a word about the rice. This is the simplest no- fail way to do rice. I have done it with all sorts of rice. It always works:) It turns out just like the rice in Chinese restaurants. The other day my boyfriend wanted to buy pre-made rice in a microwave bag. Are you kidding? I told him there was no way I was paying that much money for rice! This recipe is great for making ahead and freezing in vacuum sealed pouches. It is also great for children, since there is no flavoring in it.. it is just rice, which most children like to eat. It is great anytime you want rice as a side dish. This rice is great for company, when it is soaking shower & finish setting the table… have a drink.. then make sure your silverware has no spots or fingerprints on it… make sure all the glasses are sparkling..( a newspaper is great for this.. http://theperkypoppy.com/2012/07/20/no-more-dirty-glass/ – check out my post on dirty glass- use a mixture of vinegar and water for your drinking glasses.) Then when and hour is up, drain the rice & bring to a boil; simmer for five minutes, then off heat and let sit for 10 minutes and that is it! That is it… Perky Perfection:)

Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook

1 cup of rice makes 2.2 cups of rice

1 cup of rice ( for this you can use any kind of rice…the cheap rice at the grocery works..plain white rice (just make sure it is not par cooked.. basmati rice works.. jasmine rice, etc)
1 cup of water

Put rice in colander and rinse… rinse … rinse

See the cloudy water… this rice needs to be rinsed MORE!
Do not skimp on this step (if you do you will have gross rice that just sticks together & and is a glob of starchy yuckiness)
Keep rinsing until your water comes clear (once again … DO NOT skip this step, it is vital to the final product’s success)

See the clear water? This rice has been rinsed properly:)
Once water runs clear for the rice, place in a large bowl fill bowl with water so that it covers at least 2 inches above the rice.
Then let the rice soak for an hour..Set your timer for this, the time is very important. You do not want the rice to absorb too much water, or not enough water… ONE HOUR-NO MORE -NO LESS (if you doubt me just ask Chef:)-
Then strain the rice in a fine strainer (a larger strainer will let too many rice grains through)

Using a fine strainer to strain the rice
Then put rice in a sauce pan with equal amounts of rice to water ( ie: 4 cups rice, 4 cups water)
Then place on stove top. Bring to a boil, meanwhile take a piece of aluminum foil that is at a little larger than the size of the saucepan; and get a heavy pot that is at least the size of the mouth of the sauce pan.
Once rice & water come to a boil, quickly turn down to low, as low as it will go..
Then cover the saucepan with the foil, making a tight seal ( be careful, as the pot is very HOT)

Tight foil to seal in the steam
Then cover the foil covered saucepan with the heavy pan that you gathered earlier. If you see steam escaping, crimp the foil tighter around the pan. (Be careful STEAM IS VERY HOT!!!! )

Heavy pot over the foil to seal in the steam. This may look a little ghetto, but when properly done, it seals in the steam!
Set the timer for 5 minutes.. yep just 5 minutes.. no more no less!!!
Once timer goes off immediately remove pot from the heating element. (Do not disturb the foil or the heavy pot.. KEEP THEM ON)
Then once pot is off heating element, set the timer for 10 minutes (Remember to keep the foil & heavy pot on at this time)
After 10 minutes, your rice is ready!!!
Take off the foil & heavy pot, then fluff with a fork

Fluffing with a fork
At this point, you can serve your rice. Personally I like a little pink sea salt from the Himalayan mountains on my Himalayan Mountain Basmati rice & a touch of extra virgin olive oil. Or you can place this on a sheet tray or a cookie tray to cool then package up for the vacuum sealer:) Or put a little milk & honey or maple syrup on it with some freshly grated nutmeg & cinnamon. Anyway you make it, this is some tasty rice:)

Himalayan Basmati Rice & Himalayan Pink Sea Salt go perfectly together:)
Enjoy your fluffy, Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook

Perfectly Steamed Rice from Perky’s Le Cordon Bleu Notebook

” Rice “ (chefsopinion.org)
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” Braised Pork Ribs With Fermented Black Bean Sauce “

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Today I wanted to use my newly purchased glass cooking vessel, “guaranteed stove top save”
Well, it might have been be save from talking or painting or other such mundane undertakings, but it certainly was not save from exploding into a thousand pieces.
So much for ” guaranteed warranties ” . ( Kind of like the promises of our politician’s ).
Any way, after I cleaned up the mess and calmed Bella down, I proceeded to cook dinner the old fashion way, on the stove top in a rigged metal steamer.
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Braised pork ribs with fermented black bean sauce & rice.
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Ingredients :

Pork ribs,
Scallion,
Onion
Chilis,
Ginger,
Garlic
Cilantro
Soy sauce,
Fermented black bean sauce
Scotch bonnet hot sauce
Sesame oil
Water or unsalted stock

Method :

In a steamer (or makeshift steamer)put all ingredients except
half the cilantro you are using in the bottom of the steamer.
Add a wire rack, place ribs on top and cover air tight.
Steam for one hour or until ribs are tender.
Remove ribs and set aside. Strain sauce and brush both sides of ribs.
Put ribs back on rack on a clean baking tray and bake in oven until
nicely glazed, repeatedly adding more sauce as needed.
To serve, nape with remaining sauce and sprinkle with
cilantro and some more chilis.

Bon Appetit ! Life is Good !
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” Rice “

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POLO

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CHELO
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Image Source: Fae’s Twist & Tango

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Lately, instead of making steamed rice (Turkish Pilaf or Chinese Fan for example),
I have moved on to mostly make Polo sometimes with, sometimes without the tahdig (crust).
I just love the simplicity and the plain flavor, as well as the uncomplicated, surefire
procedure. I just soak basmati rice for 4 hours, rinse it thoroughly and then cook it
in boiling salted water for 4 to 5 minutes. Strain, done. Absolutely fool proof and
pure rice goodness. If you want to make Chelo (Chelou), there are numerous
video instructions on the net, many different ones with different results.
Just pick your favorite. 🙂
All our latin friends will understand the heavenly texture and flavor of tahdig,
which means bottom of the pot and consists of the crispy rice which forms when
you cook the rice again after you have cooked it and strained it the first time.
At this point you can add just salt, a little water and saffran and return it to the
heat , slowly cooking until a wonderful crust has formed at the bottom of the pan.
Invert it on a plate or platter, with the golden crust on top the star of the dish.
You can also add vegetables and proteins before you cook the rice a second time
to make it a one-pot meal.
In different latin countries tahdig is called socarrat, pegao, raspa, etc.
The Koreans call it nurungji and I am sure every other language has at least
one or several words for this delicacy. Just don’t call it burnt rice, because if
it is burned, it is ruined.
The crust should be golden brown, light and crispy but not hard.
( Thadig, Polo and Chelo originate in the ancient persian language )

Please note that some folk’s use the pilaf method and cook the Chelo in one single cooking process.

” Penne Rigate alla Contadino ”

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Last nights dinner, rigate alla contadino,
a rich concoction you might find at a poor farmers table.
Even at a simple farmers dinner table you can find pasta,
sausage, cheese, cream and vegetables.
With a little imagination and love for food, you can turn these
simple ingredients into a dish fit for a king 🙂
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Ingredients :

Penne Rigate, cooked al dente, strained, reserve some of the cooking liquid
Morcilla, thinly sliced
Chorizo, thinly sliced
Peppers, julienned
Onion, julienned
Garlic, paste
Tomato, wedges
Scallions, sliced
Parmesan, grated
Hot sauce, to taste
Salt, to taste
Cream,
Olive oil,

Method :

Saute onions and garlic until translucent, add chorizo and peppers and saute one more minute.
Add pasta,cream, cheese, morcilla and seasoning, simmer and mix well for another minute.
If texture becomes too thick, add some cooking liquid until you have the desired texture.
To serve, sprinkle with scallions and more parmesan.

Bon Appetit ! Life is Good !
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” Just A Pretty Picture ” Vanilla Ice Cream & Fresh Berries

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It does not always have to be ‘Food Porn ” to get me visually excited about a dish.
Last night I had a simple dessert of vanilla ice cream I made a few day’s ago,
together with some fresh berries and – voila, great dessert, even greater pictures.
Sometimes, the simple things in live………. 🙂

Life is Good !
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Vanilla Ice Cream & Fresh Berries 1

Vanilla Ice Cream & Fresh Berries 2

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” Saure Kutteln ” (For Offal Lover’s Only)

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” Saure Kutteln “ (Sour Tripe) with potato gratin.

I grew up eating this dish often, it used to be a popular dish in southern Germany.
Eating habit’s have changed over the past few decades since I was growing up there,
so who knows, maybe , like so many other wonderful classic dishes, it too has
disappeared from today’s “modern” menus 😦
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Ingredient‘s :

Tripe
Tomato sauce
Demi Glace
Cider vinegar
Dark rum
Garlic paste
Caraway seed
Onions
Butter
Salt
Cayenne

Method :

Blanch the tripe, starting with cold, vinegared, salted water, twice. The third time, simmer until tender. Don’t overcook ! In my opinion, the tripe should still have a bit of a bite to it.
Strain, rinse. Saute the onion, garlic and caraway seed’s until fragrant. Deglace with rum, add demi glace, tomato sauce, vinegar, let simmer for 5 minutes. Add tripe and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve with pasta, potatoes or a rustic bread.

Bon Appetit ! Life is Good !
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” Moqueca de Frutos do Mar “

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Another 10 minute meal that looks and tastes like a thousand bucks 🙂
When I worked at the Intercontinental in Rio de Janeiro,
I had this for lunch at least twice a week at the pool restaurant.
Last night when I made this, I felt transported back in time to Rio
and it’s many beautiful treasures, the food, the caipirinhas,
the vistas, the beaches and,most of all, the beautiful people who live life to it’s fullest.
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Ingredients :

2 lbs of mixed seafood
6 cloves of garlic, chopped
6 onions, chopped
2 green peppers, de-seeded and chopped
2 red peppers, de-seeded and chopped
2 bunch spring onions spring onions, finely sliced
6 limes, halved
2 tbsp light olive oil
1 pint coconut milk
3 tablespoons light olive oil _ *
1/2 ladle dende oil (substitute with annatto oil) _
Sea salt, to taste
Freshly ground pepper, to taste

Method :

Heat a large sauté pan with the olive oil.
Saute the onion and garlic until opaque.
Add the sea food, saute for two minutes.
Add the coconut milk and bring to a gentle bubble.
After 2 minutes, carefully stir the seafood.
Slowly simmer until the seafood is almost done.
Add the remaining vegetables and half the
herbs and simmer for two minutes.
Transfer to a large serving dish and sprinkle with
remaining herbs and spring onions.
Drizzle lime juice and dende oil (if available) over the top.

*Cook’s Note: Dende Oil is an African palm-oil,
widely used in the Brazilian state of Bahia.
If not locally available, substitute with annatto oil.

Bom apetite ! Vida é boa !
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” The Best Outdoor Dining Spots In The U.S. “

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According to Bella, this is the # 1 outdoor dining spot in the U.S.
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However, according to the HUFF POST and Food & Wine,
the following are the best outdoor dining spots in the US :
Click here to read article and see photos
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” Breakfast Of Champions ” # 7 Hearty Sandwiches

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School was cancelled today,
Although the message did not reach me, so I got up at 3.00am anyway.
I got to the school at 5.00am. Around 6.00am I was wondering why nobody
showed up, so I called my boss. I was back home at 6.30am, HUNGRY !
So there I was, hungry and ready for a good breakfast and a movie 🙂

Hot peppermint tea, , yoghurt, vanilla ice cream;
Grilled rye bread, spicy guacamole, tomato, brie with black pepper;
Grilled rye bread, spicy guacamole, tomato, aged asiago, chili flakes;
Grilled rye bread, spicy guacamole, tomato, genoa salame, chives;

Life is Good !
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