asiago cheese

Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂  Life is Good !
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Bon Appétit !   Life is Good !
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Leftover Dishes  on  ChefsOpinion
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transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

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Perfection In A Bowl – Leftover Veggies Soup

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Perfection In A Bowl – Leftover Veggies Soup

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

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Easy does it # 31 – Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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And  the award for best twice-baked potatoes goes to…………
No need to explain the virtues of this dish, just look at it and imagine
it would be in front of you right now
(anyone for a steaming, hot beauty ?)……….. 🙂
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Bon Appetit !   Life is Good !
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Mushroom & Gorgonzola Loaded Twice Baked Potatoes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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potato, mushrooms, onion, garlic, gorgonzola, asiago

potato, mushrooms, onion, garlic, gorgonzola, asiago

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bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

bake potatoes until soft in center, cut in half, remove flesh, lightly mash with grated asiago and diced gorgonzola

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saute mushrooms in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

saute mushrooms and diced onions in a sinful amount of butter, add to the potatoes, season with cayenne pepper and kosher salt, fill into potato shells

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sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion

sprinkle with grated asiago, bake until golden, sprinkle with sliced scallion and chili flakes

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Mushroom & Gorgonzola Loaded Twice Baked Potatoes

Mushroom & Gorgonzola Loaded Twice Baked Potatoes

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Carlo’s Veal & Leek Soup

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Soup……….
(Excerpt from “FoodTimeline”)
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Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we……read more about  Soup  here
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Many years ago when Maria and I visited one of my friends in Germany, Carlo (better known in Germany’s food community as  “Kräuter-Carlo” aus Trebenow), served us this great soup which has stayed in my repertoire for home cooked comfort food ever since. It is so tasty and the texture so pleasant that every time I prepare a large pot full in order to be able to re-heat it in batches in the next few days, I usually end up finishing most of the whole pot right then and there :-).
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Bon Appetit !   Life is Good !
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Carlo's Pork & Leek Soup

Carlo’s Veal & Leek Soup

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Carlo's Veal & Leek Soup

Carlo’s Pork & Leek Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salad. That’s It…….

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Today  is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive 🙂
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Bon Appetit !   Salad Is Good For You !

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P.S.
I just came across this great book which I think should be in every chef’s library:
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A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
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Salad with asiago cheese and bologna in dijon vinaigrette:
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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Preparation :
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dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

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season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

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mix with potato salad

mix with potato salad

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choose a pretty serving dish :-)

choose a pretty serving dish 🙂

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add greens of your choice with dijon vinaigrette

add greens of your choice with dijon vinaigrette

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top greens with potato salad

top greens with potato salad

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top with julienned bologna, asiago and scallions

top with julienned bologna, asiago and scallions

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Cherry Tomato And Cheese “Crumble”

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The  problem with cherry tomatoes is usually that their flavors do not match up with their pretty appearance. So, in order to have a satisfying cherry tomato dish, one must add a lot of flavor and texture. Here now is a recipe which does that and might just become your next tomato go-to recipe. It is easy, economic, looks great and packs a ton of flavor 🙂  It is equally suited as a side dish with a main course, (served here with a small rib eye steak with my home made buffalo sauce),  or as a snack or appetizer, served cold or warm on bread (I used  Wasa Light Rye Crisp Bread,  which is a permanent ingredient in my cupboard)
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Bon Appetit !  Life is Good !
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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Preparation :
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saute onions, scallions, garlic paste (lot's of it)and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

saute onions, scallions, garlic paste (lot’s of it) and ham in olive oil (replace the ham with mushrooms for a vegetarian version)

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add tomatoes,season liberally with kosher salt and cayenne pepper

add tomatoes, season liberally with kosher salt and cayenne pepper

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add half diced swiss cheese and half diced brie cheese

add 50% diced swiss cheese and 50% diced brie cheese

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add diced rustic, dry bread ( I used 50% sour dough bread and 50%  jalapeno/cheese bread)

add diced rustic, dry bread (I used 50% sour dough bread and 50% jalapeno/cheese bread)

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mix all ingredients

mix all ingredients

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sprinkle with freshly ground black pepper and grated asiago cheese, bake at 390 F for 45 minutes or until top is golden and crispy

sprinkle with freshly ground black pepper, grated asiago cheese and scallions, bake at 390 F for 45 minutes or until top is golden and crispy

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

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Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Got  up late today, so a substantial breakfast and no lunch will be the order of the day 🙂
Later an early dinner and to bed early, 3.30am the new work week starts 😦
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Bon Appetit !   Life is Good !
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Click here for more  Breakfast Of Champions

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



Preparation :

fresh croissant

fresh croissant

cut croissants in half

cut croissants in half

saute ham in garlic oil, top two croissant halves with ham

saute ham in garlic oil, top two croissant halves with ham

top with sliced spicy chorizo

top with sliced spicy chorizo

top remaining two croissant halves with sweet chili sauce

top remaining two croissant halves with sweet chili sauce

grate asiago cheese on top of chorizo

grate asiago cheese on top of chorizo

top with two soft boiled eggs each

top with two soft-boiled eggs each

top with arugula in french dressing

top with arugula in french dressing

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions  # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg

Breakfast Of Champions # 38 – Croissant, Ham, Spicy Chorizo & Soft Boiled Egg



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Breakfast Of Champions # 33 – Frittata

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Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit !   Life is Good !

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Frittata

Frittata

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Frittata

Frittata

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Frittata

Frittata

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Italy Meets Sweden : “Coppa Ham & Janssons Frestelse”

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If  there is one potato dish that I don’t want to live without, it is surely janssons frestelse. I can eat them for breakfast, lunch , dinner and anytime between. My version is slightly different from the traditional, since I like to use garlic paste in the mixture, as well as finely grated asiago cheese both in the mixture and sprinkled on top of the breadcrumbs. As for the fish, I use both pickled herring and / or anchovies, whatever is available from the cupboard. Frestelse can be perfectly paired with many food items, as well as eaten by them self as a solid foundation for a bit of alcohol on a party night, as I have encountered them the first time so many years ago (1973) in Torekov, Sweden.
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Copa Ham & Janssons Frestelse

Coppa Ham & Janssons Frestelse


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Ingredient’s :

Potatoes,   julienned
Onions,   julienned
Pickled herring,   finely diced (substitute with anchovies if preferred)
Heavy cream,
Garlic,    paste
Bread crumbs,
Butter,
Kosher salt,
Cayenne pepper,
Asiago cheese,   finely grated   (optional)
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Method :

Saute onion in butter until translucent. Mix all ingredients except bread crumbs and half the cheese (if you use). Butter a baking dish, add potato mixture. Sprinkle with breadcrumbs and cheese. Add some butter cubes. Bake in 375 oven until potatoes are done and top is golden brown. Enjoy 🙂
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Bon Appetit !   Life is Good !
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Caesar Salad “Royal”

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No such thing as a Caesar Salad “Royal” you say?
Maybe up until around noon today you were right. But, after I made myself a traditional caesar salad for lunch and looked at it with hungry eyes (Bella too) , we felt the strong need to embellish the salad somewhat and this was the result :

Trim and wash  romaine lettuce, cut into your preferred size or leave individual leafs whole. Prepare thinly sliced toast of your favorite bread. For the dressing, mash anchovy filets in a bowl, add egg yolks, roasted garlic pure, lemon juice, salt and cayenne pepper and in a slow, steady stream add good quality olive oil until you have a dressing the texture of  mayonnaise. Add some finely grated parmigiano reggiano, mix well. Adjust taste and texture if necessary. Mix romaine with the dressing, arrange on serving dish. If you love anchovies (I do), top salad with additional filets. Sprinkle with finely grated or finely shaved parmigiano reggiano. Serve toast on the side.     Voilà – Caesar Salad.

For Caesar Salad “Royal”, add the following items :
Prosciutto ham, salame, brie cheese, asiago cheese, manchego cheese, grape tomatoes, chives.     Voilà – Caesar Salad “Royal”

Bon Appetit !   Life is Good !

P.S.
Caesar Salad “Imperial” coming up soon. ( Think crab legs, lobster, shrimp, caviar, etc) 🙂
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Ceasar Salad "Royal"

Ceasar Salad “Royal”


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Seafood Pizza & Salsa Mexicana

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I just
 loved this pizza my friend Leo and I had last night.
According to Leo, the best pizza he ever had.
(Unfortunately, he is not exactly a food expert, so the verdict is still out 🙂 )

Pizza Dough Recipe Here

Toppings : Mascarpone cheese, squid, crab meat, scallions, chili flakes,
dried oregano, asiago cheese finely grated, garlic paste,  salsa mexicana.

Note : Add the salsa and scallions after cooking, just before serving.

Bon Appetit !   Life is Good ! >
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Seafood Pizza & Salsa Mexicana

Seafood Pizza & Salsa Mexicana

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