“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Arugula On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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Since I have moved from the US back to Germany a few months ago, I have re-discovered many food-items from my youth in Germany, which I had not seen for many decades. One of them is this Greek bread (Prosimi), which, way back then, our neighbor in Gechingen offered to us kids often. My Dad preferred “Black Forest Black Bread” (Which therefore automatically made that the bread of choice for the whole family), but we kids loved the white, mild and fluffy Greek bread, which was much more suited to a child´s palette. 🙂
Now, there is this great Greek vendor with a food truck outside my favorite supermarket, so whenever I go shopping there, I make sure I get a bunch of Goodies from his supplies. Besides the bread, he as a huge selection of cheese spreads and pickled veggies, which I also adore. Unfortunately, most of his offerings are the traditional Greek meze, namely feta cheese and various types of olives, both of which cause me to experience culinary horror 🙂 (I can´t stand neither, never have, never will) 😦
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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tzatziki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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“The Ultimate Mushroom Sandwich” – Sauteed Rock Oyster Mushrooms With Grape-Tomatoes & Peppers, Goat Cheese Spread With Sun-Dried Tomatoes, And Fried Onions, Tsatsiki, Cilantro, And Lettuce On Greek Bread

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Preparation :
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Salmon Fried Rice – 鮭チャーハン

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stylish………. 🙂

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If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon.
With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. And, as you can see from the pictures on this page, it is the perfect protein for a light, tasty and healthy Japanese fried rice.
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P.S.
Lately, I have fallen in love with all kinds of different Asian bowls for rice, soup and noodles. But, at 40.00 to 100.00 bucks a pop, I have to slow down a bit with my Amazon late-night ordering.  🙂  Nevertheless, the collection keeps growing……… 🙂
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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Preparation :
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ONE FOR THE KIDS # 8 – Dark and White Chocolate Mousse Cake

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“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 🙂
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ONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake

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This treat is an absolute culinary delight, although all ingredients are convenient products.
As long as you search for high-quality ingredients, most folks will not even think these Mousse originated in powdered form. I added all heavy cream instead of milk for extra creaminess, and I always have great tasting marmalade in the fridge.
The whole thing can easily be assembled by little kids, as long as one supervises the measuring of the mousse ingredients and the whisking of the mousse. As you can see in the pictures, precision is not of the essence, so just let the kids play and have fun.
Again, just select the best ingredients available to you, and the prep and the final product will be a hit with everyone.  🙂
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ONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake

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ONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake

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ONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake

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ONE FOR THE KID´S # 8– Dark and White Chocolate-Mousse Cake

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Preparation :
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Usually, I don´t fancy my red meat cooked rare. Medium rare is more to my liking.
However, today I woke up with a craving for a rare steak. This craving stayed with me until noon, and when it was time to prepare lunch, I decided to give-in and have a rare steak. To my dismay, there was no steak in the fridge, so I had to walk to my neighborhood butcher to get the fine steak pictured here. Its only a 10 minute walk each way, so normally that´s not a problem, but the longer I had to wait to dig in, the bigger the craving grew 🙂
Since the steak was big enough, I thought the only side I needed was a green salad, so that was it. A few slices of bread below the steak to soak up the juices and there it was – the perfect solution to satisfy my hours-long craving 🙂
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As for the salad – “Salade Verte À La Française” sounds rather fancy, but it is really just a green salad with a dijon/garlic dressing. This is the classic French salad, the one that invariably appeared whenever you wandered into a bistro and ordered une salade. It consists simply of lettuce and dressing – no cucumbers, tomatoes, radishes or other embellishments. It doesn’t need them. For it is perfection in its simplicity – light and packed with flavor. The lettuce most often used in France is what Americans call Boston lettuce, and what the French call simply salade . Another favorite is escarole (Scarole in French). Rarely were other types of lettuce used in the old days, but now one may encounter innovations like feuille de chêne, literally oak-leaf, a variety of lettuce with scalloped leaves. As for the dressing, in previous times salade verte was almost always served with vinaigrette à la moutarde – a vinaigrette of Dijon mustard, red wine vinegar, sunflower or peanut oil, salt, pepper and shallot or garlic. In Paris, at least. In southern France, olive oil was used, sometimes with lemon instead of vinegar. Now there are variations throughout the country, with balsamic vinegar and other upstarts making an occasional appearance.
The tragedy today is that it’s next to impossible to find a classic salade verte in a French bistro, much less anywhere else in the restaurant World. The lettuce may be the same, but bottled dressings have largely replaced the homemade vinaigrettes that gave this salad such distinction. The newfangled sauce is runny, white and – perish the thought – can be sweet.
(Part of this description of french salad is an excerpt from “The Everyday French Chef”)
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Salade verte à la française

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grilled sour dough bread

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Preparation :
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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Part of the fun of creating a new dish is the right to name it 🙂
Sometimes, (often) 🙂 the name is not related to the ingredients of the dish, such as in the dish featured here. Many times, the name was given to honor a person, a profession, or an occasion, etc.
When I came up with this dish, I remembered the dabbawalla which impressed me so much when I saw them in India. Meanwhile, I also saw a number of posts on YouTube, documentaries on TV and I also read articles in books and magazines about Dabbawalla. (Check out the episode on Top Gear) 🙂 🙂 🙂
The more I know about dabbawalla, the more I respect them and the system they created. I don´t know if there is another dish which honers these people and their system, so now, at least I have tried to do my own small part to do so.  🙂
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oh my………..

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Curried Noodles

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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“Fried Fish Dabbawalla” – Ocean Perch, Curried Noodles, And Mint Yogurt

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Preparation :
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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin  (Pleurotes Du Panicaut)

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I feel so lucky to be in Germany during the mushroom season. Mushrooms are so affordable right now, you can buy them by the basket for a few € and really pig-out without putting a dent into your wallet.
I prepare different varieties at least three times a week, and still, I don´t get tired of them.  🙂
As usual with fresh, quality produce, most of the time, simple is best. Most mushrooms just need to be sauteed in butter or EVO with a bit of salt and pepper and voilà – a meal fit for a king and queen can be had in minutes.
And potato gratin of any type – well, not much needs to be said about that. It makes a great side dish, or just served by itself with a few leaves of green by its side, it will be a wonderful meal on its own. 🙂
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Bon Appétit !   Life is Good !
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P.S.
This amount of mushrooms serves 2 main courses, while the Dauphinoise serve 10 portions. You can, of course, scale up the mushrooms to feed up to 10 pax. However, the dauphinoise heat up great and can also be served at room temperature, so when the next meal time comes around, you´ll be glad you prepared more of it. 🙂
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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Pommes Dauphinoise

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Preparation :
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Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please  ………. 🙂
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche.  🙂
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Preparation :
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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
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Belgian Waffles Recipe :
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Ingredients :
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2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

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Method :
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In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

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Preparation :
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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Now that summer is almost over in Germany, I took the opportunity to buy some of the last garden-grown tomatoes and bell peppers from my neighbor down the road. (In a normal year, September provides the last locally grown tomatoes, while the season for bell peppers ends during October/November. As much as possible, I like to buy food that has been produced locally. My neighbor produces eggs, chicken, and lamb, as well as potatoes, tomatoes, capsicum, apples, blackberries, mirabelles, and strawberries.
Even the local supermarkets sell a lot of locally grown food-stuff, which makes one feel good about giving a little help to the local farmers. 🙂
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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4 lbs tomatoes, 1.5 lbs red peppers

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add 2 ea medium size onions, cut int chunks

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add kosher salt, sriracha, sugar and garlic paste to taste

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add 1 gallon chicken- or veggie – broth,, simmer until liquid has reduced to 2 quarts

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with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaves

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add 2 cup heavy cream, check/adjust flavor

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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A few days ago I invited my cleaning lady to join me for lunch, since I just finished preparing lunch and had plenty to spare. When she saw the casserole, she happily proclaimed that this dish looked exactly like her families favorite chicken dish, which she remembers fondly from her childhood when her mother prepared it back at her country of origin, the former Soviet Union.
I then remembered that I had the same dish a few times during the 70´s when I visited the Soviet Union often, namely the cities of Leningrad (Saint Petersburg), Yalta, Odessa, Moscow and a few others. During that time, there were many  “speakeasy”, restaurants, which were actually not official businesses, but clandestine operations were one would ring a bell at what looked like a regular residence, somebody opened the door just a crack and you asked if there was food available. The door person/proprietor then told you what was available that evening.
Mostly, the menu consisted of either poultry or fish, since that was usually the only protein available for ordinary folks (sometimes !!! available I should say).
Furthermore, there was lots of root vegetables and other produce, eggs, sturdy fruits, and other fresh products that can be produced on farms and/or small back yards. Usually, the door person/proprietor just said “Poultry” or “Fish”, since only one of these proteins featured on any given day.
And, as mentioned earlier, chicken or fish prepared like the dish featured on this page today showed up a few times over the years – protein, veggies and potatoes, slowly braised in a casserole until tender and all the flavors had combined into a simple but heavenly dish.
The drinks of choice were always Vodka and /or Krim Sekt, drunk from heavy, tall glasses. The vodka was ordered by the ounce, for about $ 1 per ounce, the Sekt (sparkling wine) by the bottle, for about $ 2.50 per bottle. We usually sold one pair of used blue jeans for $100.00 on the black market (very dangerous at the time), so money was no object during our stay´s. (The other bargain was one pair of jeans for a 250 gr can of the best quality Russian caviar (or $ 35.00 cash), whatever was more easy)
Dealing on the Black Market was very dangerous, so sometimes we went the easier way and jut traded one-way by buying on the Black Market with $.
Anyway, here it goes,  “Запечённая курица с картофелем, луком и паприкой”  (Braised Chicken With Potatoes, Peppers And Onions)
(The Russian name for the dish was provided by Anna, so I assume its the correct spelling 🙂
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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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Запечённая курица с картофелем, луком и паприкой (Braised Chicken With Potatoes, Peppers And Onions)

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

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