Tomato Soup With Spicy Sausage & Pasta

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Comfort food – the moniker say’s it all – it gives you comfort and leaves you in a better state than you were before you consumed it.
And the best thing about it is that not only does it make you feel good and satisfied, it usually is also uncomplicated and easy on the wallet.
I have included spicy Italian sausage “meatballs” here since I had leftovers from yesterdays dinner. Frozen tomato soup is a staple in my freezer, since I usually make a large batch and freeze whatever I don’t eat right away. ( Empty” Crystal Light” containers are perfect and free for this). So all that was needed for this beauty of a soup was to cook the pasta, heat the soup and saute the sliced sausages in garlic oil.
Voilà – instant great comfort and happiness 🙂
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Bon Appetit ! Life is Good !
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Click here for Tomato Soup Recipe
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Preparation :
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: follow link to tomato soup recipe

: defrost / heat or freshly prepare tomato soup, saute spicy italian sausage, cook elbow maccaroni

: plate mac

: top with sausage

: sprinkle with sliced scallions and grated parmesan

: top with tomato soup

: Tomato Soup With Spicy Sausage & Pasta

: Tomato Soup With Spicy Sausage & Pasta

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Curried Beef & Pasta

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Sunday lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
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Curried Beef & Pasta

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Click here for Garam Masala Instructions
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: skirt steak

: cut skirt into strips, season with kosher salt and fresh ground black pepper, saute in VERY hot garlic oil until rare, remove to absorbent paper, set aside

: saute onions in garlic oil

: add sliced peppers and scallion sticks, season with one table spoon garam masala and one table spoon curry powder, add half cup of heavy cream, simmer one minute

: remove from heat, add beef, check / adjust seasoning

: add pasta of your choice (I love broken lasagna sheets)

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

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Sauteed Cod Filet & Honey-Glazed Carrots

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Cod used to be the cheapest fish you can buy – but look at it now : 4 pieces for $ 38.00 at the fishmonger ! 😦
But once in a while I have to splurge a bit and this cod just fit the bill 🙂
Tomorrow we’ll have dry bread again……
Not really, but I really wish basic food items would be priced a bit more affordable. Shops get fancier all the time, advertising cost’s millions and all these costs have to be covered by the food we consume.
But then again, we are blessed to have this abundance available to us, unlike many (most?) folks in the world who consider them self lucky just to fill their belly every (some) day with whatever scraps they can find.
So with that in mind, on to last nights feast –

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Bon Appetit ! Live is Good (For some of us at least, blessed as we are)

P.S.
if you wonder what happened to the other 3 pieces of fish – Bella had one and I had three 🙂
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Sauteed Cod Filet & Honey-Glazed Carrots

Sautéed Cod Filet & Honey-Glazed Carrots

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: Carrots & Scallions

: season cod filets with granulated garlic, kosher salt and cayenne pepper, dust with rice flour

: saute in butter until just done but not dry

: meanwhile, simmer carrots in perrier water and butter with a bit of sugar, kosher salt and cayenne pepper until perrier has evaporated

: saute carrots in the remaining butter until starting to caramelize, set aside

: add scallions, saute one more minute

: almost……..

: serve cod and carrots with fresh lemon wedge and thai chili sauce

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

: Sauteed Cod Filet & Honey-Glazed Carrots

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Soupe A L’Oignon Au Crème (Creamy French Onion Soup)

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If you think that french onion soup is one of the best soups in the world you are undoubtedly right. But did you ever eat its lesser known cousin, creamy french onion soup? Once you do, you’ll probably be hard pressed to decide which version is the better one, the more famous gratinated clear version or this creamy one, which I have enhanced here with toasted bread, toasted almonds and fried garlic chips. I am of course a huge fan of both versions, but for me, the creamy version is the clear winner.
Way back, during my youth in the old countries, these two variations alternated on the menus of many restaurants of all types and they also were a cold weather staple in many homes, where often lager beer was added for even more richness. 🙂
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Bon Appetit ! Life is Good !
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Click here for another variation of “Onion Soup”
Click here for “Classic French Onion Soup”
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Soupe A L’Oignon Au Crème (Creamy French Onion Soup)

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Preparation :

To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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: saute onions and garlic in butter until onions have completely broken down, about 30 minutes, without caramelizing

: add flour,saute another 3 minutes without letting the flour changing color

: add chicken or vegetable stock, simmer until onions are VERY soft, (add some white wine if you are not off the wagon, as I am 🙂

: add heavy cream, season with kosher salt and white pepper, simmer another 3 minutes

: check / adjust seasoning

: toast a few slices of bread of your choice, I used seeded reye

: add bread slices to serving bowl, sprinkle with grated parmesan

: add soup

: top with toasted almonds (center), sliced chives (middle ring) fried garlic chips (outer ring)

: Soupe A L’Oignon Au Crème (Creamy French Onion Soup)

: Soupe A L’Oignon Au Crème (Creamy French Onion Soup)

: Soupe A L’Oignon Au Crème (Creamy French Onion Soup)

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Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Versatile is an understatement when describing this dish.
Tasty, great, satisfying, lecker , delicious and wonderful on the other hand are highly accurate.
Because of the large amount of shrimps added to the potatoes, there is fair amount of stuffing left over. You can shape this into patties (2 ounces for hors d’oeuvres, 4 oz for appetizers, 6 oz for main course) and freeze them between oiled plastic film (airtight) for at least one month, then just saute them in butter until heated through and golden. Or, you could forgo the whole stuffed potato thing and transform all of it into patties :-).
Either way, I am sure whether you are a novice in the kitchen or a seasoned veteran, you will love and appreciate this simple yet sophisticated dish.
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Bon Appetit ! Life is Good !
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Shrimp-Loaded Twice Baked Potato & CucumberTomato Salad In Lime Vinaigrette

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

Baked Potato Patty & Cucumber/Tomato Salad In Lime Vinaigrette With Aji Amarillo Sauce

Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: baked idaho potato

: let potato cool, cut off top 1/3

: scrape out potato flesh, mash, not to smooth

: add greek yogurt, cooked shrimp, sriracha, garlic paste, kosher salt, mix

: add lots of sliced chives

: spoon back into potato shells

: spray with melted butter, sprinkle with panko and parmesan

: shape patty with leftover stuffing, spray with melted butter, place with stuffed potato in pan or baking dish

: ready to bake

: mix cucumber and grape tomatoes with chili flakes, kosher salt, olive oil, garlic paste and lime juice

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Shrimp-Loaded Twice Baked Potato & Cucumber/Tomato Salad In Chili/Lime Vinaigrette

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

: Baked Potato/Shrimp Patty & Cucumber/Tomato Salad In Chili/Lime Vinaigrette With Aji Amarillo Sauce

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No Cook Octopus Salad

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Please forgive me for the slight misnomer of this dish, “No-Cook Octopus Salad”.
Of course, the potatoes have been pre-cooked and so has the octopus.
But since I had leftover potatoes from yesterday and the octopus came out of a can (Vigo Brand, which is one of my favorite canned seafood brands), all I had to do today for this quick and tasty dinner is to mix the cubed potatoes and drained octopus with sliced romaine, diced onions and a garlic/lime vinaigrette (lime juice, olive oil, garlic paste,cayenne pepper and kosher salt).
Voilà, minimum time and effort for maximum taste and satisfaction 🙂
With the salad I had a freshly baked warm french bread and a glass of iced peach tea.
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Bon Appetit ! Life is Good !
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No Cook Octopus Salad

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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: boiled cubed potatoes, sliced romaine

: marinated octopus, diced onions, boiled cubed potatoes, sliced romaine, garlic/lime vinaigrette

: No Cook Octopus Salad

: No Cook Octopus Salad

: No Cook Octopus Salad

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Epic Shrimp Fry

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This is probably the best/funniest food video of all time 🙂
Enjoy ! Life is Good !
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Watch an Off-the-Rails, Totally Bonkers Shrimp Frying Video from Japan

The women in this video have a Rube Goldberg-style device that fries prawns by catapulting them through walls of flour, oil, and fire.

It’s one minute of maximum weirdness, and you might want to watch it more than once to catch all the nuances of this stunt.

by Greg Morabito Dec 2 2014, @GregMorabito

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Turkey Season Is Over – Let The Steak Season Begin

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Turkey anybody ? Thank you, me neither 🙂
So now that things are finally back to normal (for a short while anyway, Xmas is looming around the corner, ready to attack), I had this wonderful dinner yesterday. The only sour note was that I had no duck fat in my larder to fry the potatoes, so I had to use olive oil. Same crispness and really good taste, but not as divine as when cooked in duck fat. (Got a tub on my way home from work today) 🙂
So, without further ado, I give you :

“Broiled Flank Steak , Porcini In Cream And Pommes Frites”
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Bon Appetit ! Life is Good !
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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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: season flank steak with kosher salt, fresh ground black pepper and granulated garlic, broil on both sides until done to your liking, rest meat for 10 minute before slicing

: add peeled and cut potatoes to COLD oil, heat oil to 375 F

: when potatoes are golden brown, remove to absorbent paper, season with kosher salt

: soak porcini in hot water for 10 minutes, squeeze dry

: saute onions and garlic paste

: add porcini and heavy cream, add kosher salt, soy sauce and cayenne pepper, simmer until sauce thickens

: plate porcini sauce

: top porcini sauce with potatoes

: slice meat

: Broiled Flank Steak , Porcini In Cream And Pommes Frites

: Broiled Flank Steak , Porcini In Cream And Pommes Frites

: Broiled Flank Steak , Porcini In Cream And Pommes Frites

: Bella says: Thank you Lord, no turkey today 🙂

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Last Of The Turkey – See You Again Next Year

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Turkey Salad Crostini
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Here we go, the last of the leftovers. Hallelujah ! 🙂
But the best part of this dish is that you can make it during the whole year, just replace the turkey with chicken or shrimp and you will have a quick and easy party snack standby, or maybe just for you in front of the TV while watching your favorite movie 🙂
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Bon Appetit ! Life is Good ! (- and thanksgiving is finally over!)
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Turkey Salad Crostini

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To enlarge picture, click on picture
To read instructions, hover over pictures
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: cucumber, peppers, eggs, cornichons

: diced turkey, cucumber, cornichons, peppers, boiled eggs, dijon mustard, mayonnaise, sriracha, kosher salt, garlic paste

: turkey salad

: Turkey Salad Crostini

: Turkey Salad Crostini

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Downloadable “ChefsOpinion Desktop Calendar”

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Dear Friends,
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I assume that besides pictures of your family and pets, food pictures rank right up there with your favorite things to look at.
Therefore, ChefsOpinion will now feature each month a downloadable calendar with a wonderful food picture and your choice of an US or International monthly calendar.
Just go to “DESKTOP CALENDAR” on the top of this page, select the US or International edition, securely download the calendar and set as desktop background on your computer screen.

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Enjoy 🙂 Life is Good !
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