Rösti-Waffles, Gravlax And Poached Egg

Rösti-Waffles, Gravlax And Poached Egg

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I usually don’t participate in spreading nonsense like “Rösti-Waffles”, but this is different. When I saw this the first time, I thought – why?! – this got to be just another silly way of trying to be “inventive” and/or “different”, or “cutting edge”, or whatever.
But, I tried it nevertheless. Instantly, I became a big fan! 🙂
I am probably the biggest non-Swiss fan of rösti, however, these rösti-waffles are a completely different potato dish.
Using a non-stick waffle iron, one needs to use only a thin film of clarified butter or duck fat. Then, to keep the potatoes light and crisp, loosely fill in just a small amount of shredded, seasoned potato (compared to the amount one would use for the same size “real” rösti in a pan), cook on low heat until the resulting dish resembles a thinly spun web of tender yet crispy potatoes.
Very different from rösti in texture, but at least as delicious 🙂
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Bon Appétit !   Life is Good !
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Click here for  Gravlax Recipe  on  ChefsOpinion
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P.S.
This dish can, of course, be enjoyed any time of day. I had it for breakfast, so I omitted the onion rings I’d usually serve with this 🙂
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Rösti-Waffles, Gravlax And Poached Egg

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Rösti-Waffles, Gravlax And Poached Egg

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Rösti-Waffles, Gravlax And Poached Egg with capers and finely sliced chives

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rösti-waffle should be very crisp on the outside, soft and creamy on the inside; this recipe makes 8 ea rösti-waffles


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Preparation :
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Sliced Beef Shanks Braised In Merlot

Sliced Beef Shanks Braised In Merlot

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Shank’s of beef, veal, lamb, or game is perfectly suitable to be braised slowly in wine. The cooking liquid and gentle heat of slowly simmering breaks down the collagen, producing a wonderful texture and great flavor, unlike any other part of the animal. One can use the shank meat for stews, soups, goulash, bulalo, braised whole, or, as shown here, braised sliced/cross-cut. But remember, no matter which dish or cooking method you choose, DO NOT overcook the meat. A big part of the appeal of shank is the superb texture of a tender, but NOT falling apart piece of muscle meat. Therefore, simmer the shank very slowly. It might take a long time, (after all the shank is pure muscle), but you will be rewarded with a spectacular texture and mouthfeel which no other cut of meat possesses 🙂
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Bon Appétit !   Life is Good !
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P.S.
Traditionally, the bone marrow is incorporated into the sauce.
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P.P.S.
But, also traditionally, the wise cook steals the bone marrow and prepares himself a great snack of “Bone Marrow On Toast” 🙂 .
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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Sliced Beef Shanks Braised In Merlot

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Preparation :
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Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

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No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
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Bon Appétit !   Life is Good !
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P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
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Chicken Liver Mousse

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Chicken Liver Mousse

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Chicken Liver Mousse

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Preparation :
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Grilled Veal Breast, Sauteed Potatoes, Chimichurri

Grilled Veal Breast, Sautéed Potatoes And Chimichurri

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Sliced veal breast is a cut I use often at home, mainly for these three reasons:
1.- It’s cheap. 1 lb costs around $2.50.
2.- It tastes great.
3.- I love the texture.
Since veal breast is not a very tender part of an animal to begin with, most folks would braise it for a couple of hours to reach the tenderness they are accustomed to. While this will produce a great dish if properly done, it will lose most of that special veal flavor that some of us cherish. But if you prefer to grill or saute the veal breast, you must make sure that you do it right, otherwise, it will end up being dry and tough.
However, if you sear the meat at high heat, then cook it VERY ! slowly for the rest of the cooking process, you will be rewarded with a very fine piece of veal, full of flavor, juicy and tender. The veal breast slices I used for this dish cooked on each side for about 35 minutes until they were medium-well, then I let them rest another 10 minutes before cutting into them. They were perfect and an absolute delight 🙂
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Bon Appétit !   Life is Good !
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Grilled Veal Breast, Sautéed Potatoes, And Chimichurri

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Grilled Veal Breast, Sautéed Potatoes, And Chimichurri

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Grilled Veal Breast, Sautéed Potatoes, And Chimichurri

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

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

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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) 🙂 .
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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.<<
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Bon Appétit !   Life is Good !
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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.
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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).
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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 🙂
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HAPPY INDEPENDENCE DAY !!!
(Great Britain rejoice, you still have Gibraltar) 🙂
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Fourth Of July – Celebrating The First Brexit Of 1776 (English Trifle)

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

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

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

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Preparation :
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Snow Crab And Fusilli Lunghi In Anchovy Butter

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Ok now, don’t get any ideas about eating these vampire crabs pictured above !
The only reason I feature their pics here is that they are so pretty 🙂
They are actually small pets, just to love, look at and to take good care of, until their natural life cycle comes to an end.
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Snow Crab And Fusilli Lunghi In Anchovy Butter

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So, on to these snow crabs.
They are definitely not pets. They are some of my favorite seafood, and if they would not be so darn expensive, they’d be on my table twice a week 🙂
I love them steamed and served with just a squirt of lemon and drawn butter, transformed into crab cakes, soup, salad, fried rice and of course with pasta, as I enjoyed them for today’s lunch.
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Bon Appétit !   Life is Good !
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Snow Crab And Fusilli Lunghi In Anchovy Butter

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Snow Crab And Fusilli Lunghi In Anchovy Butter

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Preparation :
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Stir Fried Chicken And Vegetables

Stir Fried Chicken And Vegetables

Does stir fried chicken ever get old? Not in my book, for sure 🙂
Its beauty lays in large part in its versatility.
Not only can it be served with or without sauce, but there is no limit to the number of variations with which you can prepare the sauce. If you choose to prep it with sauce, you can include hoisin sauce, soy sauce, fermented bean sauce, oyster sauce, chili sauce, yuzu-soy sauce, kecap manis, etc, etc. You can serve it over stir fried noodles, fried noodles, steamed rice, fried rice, steamed buns; with a myriad of different vegetables, mushrooms and even potatoes (in some part of China potatoes are rather common).
When I cook stir fried chicken at home (or most other stir fries, for that matter), it rarely has the same ingredients twice – if ever.
But, all stir fries (and any other dish) I prepare at my home have one thing in common – I put a lot of love in them, therefore they all are delicious 🙂
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Bon Appétit !   Life is Good !
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Stir Fried Chicken And Vegetables

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Stir Fried Chicken And Vegetables

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Preparation :
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Roast Cornish Hen With Hearty Veggies (5/60 Dish)

Roast Cornish Hen With Hearty Veggies

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This is one of those dishes I call a  “5/60 Dish“, which, especially for a home cook, are the most rewarding in terms of the ratio of time and effort to final delicious result.
It simply means that it will only require 5 minutes of preparation and 60 minutes of total time, from the start of prepping to having the dish plated and ready to enjoy.
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Hearty Veggies

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Roast Cornish Hen With Hearty Veggies

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Preparation :
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Gravlax

Gravlax

I have prepared gravlax a thousand times over the years, starting at the beginning of the 70’s when I worked in  Torekov/Sweden  for the first time, and usually, it comes out perfect, or at least close to perfect. It is one of those dishes which actually require an effort to mess it up. So every time I prepare it, I am sure that the outcome Is a predictable “10” on a scale from 0 to 10. But then came this baby !!!
I had to increase the scale by another point to accommodate its level of excellence. It was so off the chart, in taste, texture, and color. Just a perfect “11” 🙂
It was probably a combination of the quality of the fish, the freshness, the amount and quality of the dill, the ratio of the ingredients of the brine and finally, the time I left the salmon in the brine to cure. Whatever it was, this gravlax is the one all future gravlax will be judged by.
But, I can not give you the EXACT amount of time or ingredients, only approximates. Like with most savory cooking, recipe-measurements and times can only serve as guidelines. Usually, there are too many variables to cook EXACTLY by a recipe. (I am sure you have often heard folks say “I followed the recipe to the dot, but it did not turn out to be like in the picture or in the book or the video?- well, that’s the reason why – too many variables. It is also the reason why a professional chef “interprets” a recipe because, with his/her experience over many years, he/she has learned to factor-in these variables and make the necessary adjustments accordingly.
To quote myself – “Cooking is easy – if you know how to do it !” 🙂
So here now is the recipe I used for this specific gravlax. Again, there are a million and one recipes out there. Every Scandinavian cook, housewife and home cook guards at least one gravlax recipe they swear by, and most of them are pretty awesome, just slightly different from each other.
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2 lbs raw salmon, skin on
2 cup kosher salt
1 cup granulated sugar
2 jigger vodka
1/2 cup sliced dill leaves plus 1/4 cup
1/2 cup red beet juice
2 tblsp dijon mustard
1 tblsp fresh-cracked>
black pepper
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Dill/Mustard Sauce
(Traditional condiment for gravlax)
Good quality mustard, white wine vinegar, kosher salt, neutral tasting oil, sugar, fresh dill leaves, pepper(optional), mix all ingredients well.
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Bon Appétit !   Life is Good !
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Gravlax

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Gravlax

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Gravlax

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add the salmon and onions (for a prettier presentation / restaurant presentation) put the egg and capers together with the onions on top of the salmon, however, the way I did it here will keep the capers and egg from rolling off when you eat the sandwich)

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Preparation :
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

At least once a month it’s sinigang-time at my house. The protein I use most often is pork, but sometimes I use shrimp (Sinigáng na Hipon), fish (Sinigáng na Isdâ), beef (Sinigang na Baka) or chicken (Sinampalukang Manók). One can use any part of the pig for sinigang, but my personal favorite cuts are the ribs and/or tails. This morning I found fresh ribs at my butcher, which I turned into this not-so-ordinary sinigang (chard and lotus roots are not commonly used in sinigang).
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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Pork Ribs And Lotus Roots In Tamarind Broth (Sinigang Na Baboy)

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Preparation :
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