Eggs In A Glass

:

:
:

:
:
This is THE breakfast classic of Viennese coffeehouses, where it has been served for many generations. Usually, it is being served in a stemmed champagne cup, which originally invited the immature nonsense of comparing its appearance with the male anatomy.
Although the two eggs with the long stem of the glass can invoke sexual imagery, it is the egg lover who loves this simple dish most, for the ease it provides to eat soft boiled eggs, without the trouble of peeling them or chopping the top off with a butter knife. 🙂
However, my love for this dish leads all the way back to my childhood, when my mother served the soft eggs in regular glasses for all the family, sprinkled with fresh ground black pepper, a pinch of salt and a dollop of fresh butter, with some hearty farmers bread to soak up the yolk from the bottom of our glasses. To this day, nothing has dimmed my love for eggs in a glass, except that the 2 eggs my mom used to serve me have nowadays grown into five or six eggs. 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for more Eggs on ChefsOpinion

:
:
:

: instead of boiling the eggs covered in water, steam them in a egg cooker or Chinese steamer; the steam lets you peel the soft eggs easier without breaking them

: for me personally, generously buttered raisin bread is the only way to go with eggs in a glass…..

: when the eggs are done to your preference, schock for a second under cold water, carefully peel, then remove them whole from the shells; alternatively (more rustic, and authentic to what was served in my childhood home, cut them in half over the glass, then spoon the egg into the glass

: season the egg with fresh ground black pepper and kosher salt to taste, top with a dollop of whole butter or garlic-herb butter

: Eggs In A Glass

: Eggs In A Glass

: breakfast heaven – a good cup of strong coffee (Jacobs Krönung Gold)

:
:
:
:
:

The Idiots Guide To Perfect Roast Goose

:
:
When I was a young kid, roast goose was my fathers culinary pride.
He would order one from the neighbors (nearly all were farmers) once or twice a year, then he would roast it on a Sunday morning in the wood-fired oven in our kitchen, basting it with it´s own juices for hours on end.
He would also prepare all the sidings himself, not letting my Mom near the kitchen while all this was going on. We would typically eat at around 1.00 pm, enjoying a feast fit for kings 🙂
While I was living in Florida, I came across frozen geese at the supermarket once in a while, but they cost usually around $ 60.00, which was a bit steep for Bella and myself for a meal just for the two of us, so I usually bought a duck instead.
When I saw this 10 lbs duck for less then € 10.00 at the local supermarket near my new home, I jumped at the opportunity to have the first roast goose in many years, and what a wonderful meal it was. (as usual, the breasts for Bella, the rest for myself 🙂
:
Bon Appétit ! Life is Good !
:
:
Click here for Roast Duck on ChefsOpinion
:
:
:
:

The Idiots Guide To Perfect Roast Goose

:
:

The Idiots Guide To Perfect Roast Goose

:
:
:
The spoils go to the cook………. 🙂
:
:

:
About 1 hour into the cooking, the highly appreciated roasted innards where enjoyed by Bella and myself 🙂

:
:

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

:
:
:

: season with garlic paste, sriracha , soy sauce and kosher salt on the inside, season liberally with with granulated garlic, sriracha, soy sauce and kosher salt on the outside

: to a deep roasting pan add 1 qt of water, add the goose breast-side down, roast at 390 F for one hour

: turn the goose on its back, add more water if neccessary, roast for another 3 hours (this goose was 10 lbs, generally you calculate ca 1 hour per 2 lbs), typical sides in Europe are the pan sauce, braised red cabbage and potato dumplings or bread dumplings

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: The Idiots Guide To Perfect Roast Goose

: pan jus on the left, the rendered fat on the right (use for roast potatoes, sauerkraut, etc)

:
:
:
:
:

Three Months Into it, Our New Home in Bad Pyrmont, Germany, Is finally Complete

:

:
:
This is the new home Bella and I moved into, three months ago, after we moved here from Cologne.
For the first three weeks, we had to sleep on the floor. it was still snowing and freezing outside. I was in trouble with my back, and 4 days within moving in, I had an accident which resulted in a busted head and 3 broken ribs, so sleeping on the floor was torture. I fixed the small bed with blankets for Bella and the big one for me, but when it was time to go to sleep, Bella thought it was the other way around………:.) (see the pics below)
We left everything back in Florida, just brought some kitchen utensils, china, antiques, and art.
Everything else we bought new, every appliance, stereos, tv´s, kitchen appliances, vacuum, broom, buckets, linen, towels, cables, light bulbs, curtains, cabinets, beds, sideboards, sofas, chairs, tables, computers, doormats, etc, etc, etc, all in all about 400 individual items., everything you can think of that one needs in a well-equipped household.
Now, three months later, we are all set and the apartment is all ready and done. Small, but comfortable and cozy, just perfect for Bella and myself 🙂
:
Life is Good !
:
:
Click here for Pics of Bad Pyrmont
:
Click here to explore Bad Pyrmont by Satelite
:
:
:
BEFORE :
:
:
Hallway :

:
:
Kitchen :

::
Master :
:
:

:
:
Office/Guest Bedroom :
:
:

:
:
Living :
:
:

:
:
:

AFTER :
:
:
Hallway :
:
:

:
:

Kitchen :
:
:

:
:
Master :
:
:

:
:
Office/Guest Bedroom :
:
:

:
:
Living :

:
:
Balcony :
::
:

:
:
:
:
:

Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

:
:
Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people. 🙂
:
Bon Appétit ! Life is Good !
:
:
Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
:
:
Click here for Currywurst on ChefsOpinion
:
Click here for more Breakfast Of Champions on ChefsOpinion
:
:
:

Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

:
:
:

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

:
:
:

: If one needs

: a recipe for this

: dish, one micght better

: find another

: hobby…. 🙂

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

: Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

:
:
:
:
:

Curried Pasta With Cauliflower And Crisp Lettuce

:
:
Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
:
Bon Appétit ! Life is Good !
:
:
Click here for more Pasta on ChefsOpinion
:
:
:

Curried Pasta With Cauliflower And Crisp Lettuce

:
:
:

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

:
:
:

: blanche 2 cups of caulifloer rosettes

: cook 10 oz of pasta of your choice

: saute1 ea large sliced onion in 2 oz ghee or whole butter

: add 1 tblsp garlic paste

: add 1 tblsp garam masala, 1 tblsp madras curry powder, 1 tsp turmeric and kosher salt to taste, saute until fragrant

: add 1 cup half&half

: add the pasta and 3 whole eggs, stir and cook until the eggs start to set

: add 1 cup diced fresh tomatoes

: add the cauliflower, mix well, check/adjust the sesoning; dress 2 cups of diced iceberg with fresh lemon juice, sunflower oil and salt and pepper to taste; devide the pasta between 2 plates, top with the salad, sprinkle with chives and basil; serves 2

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

: Curried Pasta With Cauliflower And Crisp Lettuce

:
:
:
:
:

“Cobb” Yogurt

:
Fresh fruit yogurt is a dish I love to eat for breakfast, lunch, dinner, snack and …….just about any time of the day.
Which brings up the question – why would anybody buy the crappy ready-made stuff when this is so much better !?
I make this all the time, using whatever fruit is available, changing often so as to have a great variety of what is basically the easiest dish out there to prepare from scratch. Most of the time when good fruit is avilable, it is sweet enough that I don´t even have to add honey to the mix. The pictued amount is usually what I eat during a single day, either in addition to, or in place of, a regular meal. After years of eating this 4 to 5 times a week, I still do not get tired of it and I believe I never will. 🙂
:
Bon Appétit ! Life is Good !
:
:
:

“Cobb” Yogurt

:
:
:

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

:
:
:

: strawberries, raspberries, blueberries, blackberries, toroughly washed and dried

: mash most of the berries coarsely, keep some whole ones to garnish the berries lightly, add honey to taste

: add plain Greek yogurt

: mix together

: plate the yogurt in a flat bowl, arrange the rest of the berries in an attractive pattern (rows, as in a cobb salad)

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

: “Cobb” Yogurt

:
:
:
:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:
:
Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!! Beans from a can ??? !!!!
How low can I sink….. ??? !!!! 😦 🙂
:
Bon Appétit ! Life is Good !
:
:
Cick here for more Tostadas on ChefsOpinion
:
Cick here for more Shrimp on ChefsOpinion
:
Click here for Guacamole on ChefsOpinion
:
:
:

Tostadas With Shrimp, Black Bean Salsa & Avocado

:
:
:

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

:
:
:

: mix 2 cup cooked beans of your choice with 1/2 cup chopped tomatoes, 2 tblsp chopped cilantro, 1 tblsp lime juice,1 tblsp veg.oil, kosher salt, garlic paste, cummin and hot sauce to taste

: check/adjust seasoning

: season 2 ea large shrimp with kosher salt , lime juice, garlic paste and hot sauce, add 1 tsp veg.oil, marinate for a few minutes ans

: cook in a hot cast iron pan or comal until just cooked through

: tostadas, salsa verde

: divide the beans between the tostadas

: top with shredded iceberg

: top with 2 ea shrimp and a generous amount of guacamole

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: should you have garnish leftover, combine it into a delicious side-salad

: Tostadas With Shrimp, Black Bean Salsa & Avocado

: good stuff…….

: I´ve got too much Thyme on my hand………

:
:
:
:
:

Steak Salad # 2153

:
:
While I crave for steak at least once or twice a week, I can´t say the same for salad, although I absolutely love a good salad. However, STEAK SALAD (or SEAFOOD SALAD) I can happily eat daily.
Of course, the meat/seafood must be combined intelligently with ingredients which enhance the dish, not just be a cheap filler. In the average restaurant these days, too many times the combinations appearing in front of you are less than fortunate, and the concoction of a tiny bit of inferior meat/seafood and a bunch of “rabbit food” ( mostly the outer leaves of greens) and some crappy bottled “dressing” does nothing to justify the (usually) premium price of most restaurants steak/seafood salad.
So, as usual, if I want the good stuff, I pretty much have to prep it at home. 🙂
Yes I know, there ARE great restaurants out there, but unfortunately, they are harder to find by the day. 😦
The overwhelming reasons are not only the lack of education, talent, pride and practice by the cooks and “chefs”, but the lack of food education and common food-sense by the customers, which makes education, talent, pride and practice to produce decent food for an acceptable price mostly obsolete. 😦
:
Bon Appétit ! Life is Good !
:
:
Click here for more Steak Salad on ChefsOpinion
:
Click here for Seafood Salad on ChefsOpinion
:
Click here for some great and some not so great Steak Salads on the Net
:
Click here for some great and some not so great Seafood Salads on the Net
:
:
P.S.
Obviously, the quantities for this dish are clearly visible in the pics. This amount makes one generous main course or four appetizers/snacks. However, if you have a beloved dog, you might want to double the amount of meat. 🙂
:
:
:

Steak Salad # 2153

:
:
:

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

:
:
:

: fresh-grated carrots, romaine, tomatoes; dress with honey/mustard dressing

: leftover steak, chopped parsley, sliced onions; dress with oil/vinegar vinaigrette

: good enough to eat……….

: plate the veggies, top with the meat, sprinkle with sliced scallions

: Steak Salad # 2153

: Steak Salad # 2153

: Steak Salad # 2153

: Steak Salad # 2153

:
:
:
:

Flatbread With Pickled Red Beets, Guacamole And Egg

:
:
All the ingredients for this delicious, beautiful sandwich were leftovers I had in the fridge from the previous two days, so the composition was a result of what my fridge dictated, not what I intelligently and artfully created. 🙂
However, looking at the result and eating it, I have to admit that I could have done a lot worse.
:
:
Bon Appétit ! Life is Good !
:
Click here for more Sandwiches on ChefsOpinion

:
:
:

Flatbread With Pickled Red Beets, Guacamole And Egg

:
:
:

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

:
:
:

: slightly warm/reheat bread of your choice, such as flatbread, ,knäckebrot, pumpernickel, sourdough, etc

: spread generously with guacamole

: top with sliced pickled red beets, top with hard-boied eggs

: sprinkle with sea salt and fresh-ground black pepper, garnish with basil leaves

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

: Flatbread With Pickled Red Beets, Guacamole And Egg

:
:
:
:
:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beans, Great Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oil, garlic, minced onion, celery, carrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe) 🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italian, fasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
:
Bon Appétit ! Life is Good !
:
:
Click here for more Soup on ChefsOpinion
:
Click here for more Stew on ChefsOpinion
:
Click here for more Beans on ChefsOpinion
:
:
:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

:
:
:

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

:
:
:

: in 3 qt salted water, simmer 4 med sized hamhocks until tender, about 2,5 hours

: done………

: remove the hocks from the broth, skim off most of the fat

: at this point, you should have 1 qt of broth, add 1/2 qt of pureed tomatoes, season with garlic paste and cayenne pepper, add 1/4 cup fresh chopped basill and 1 tsp fresh chopped oregano, simmer for another 10 minutes, check/adjust seasoning

: remove all the meat from the bones, cut into bite sized cubes

: plate 1/4 of the meat in a deep soup plate

: add 1 cup pasta of your choice

: add 1 cup beans of your choice, cover with 1/4 of the broth, sprinkle generously with chopped parsley or cilantro, top with freshly-grated Parmigiano Reggiano, serves 4 main course or 10 appetizer / snacks