bake

Black Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

>
>
These  pretty babies are a happy concoction of some of my beloved food items :
Blutwurst ( black pudding/blood pudding/morcilla), Swabian potato salad (schwäbisher kartoffel salad), röstzwiebeln (smothered or fried onions), good quality mustard, fiery chilies, and thin sheets of dough to wrap it all and bake to crispy goodness. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for  Schwäbischer Kartoffelsalat (Swabian Potato Salad)
>
Click here for a very different kind of  Potato Salad  on  ChefsOpinion
>
>
P.S.
For this dish I have used  Argentinian style morcilla, which is widely available here in South Florida. A better fit would be  Schwäbishe  blutwurst, which melts when heated and spreads out better within the crispy wrap. But taste-wise, the morcilla I used is about the same.
>
P.P.S.
I love to serve this with hot chilies to cut through the richness of the filling. If this is too spicy for you, serve the turnovers with a side of green salad.
>
>
>

Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

> stard, fiery chilies, and th

Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

>

Blood Pudding And Potato Salad Turnovers.....(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

Blood Pudding And Potato Salad Turnovers…..(Schwäbishe Teigtaschen Mit Blutwurst, Kartoffelsalat Und Röstzwiebeln)

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


>
>
>
>

Advertisements

Mac & Cheese – Boss Level

>
>
(Beef Tenderloin, Three Cheeses And Whole Grain Pasta Casserole With Pesto)
>
>
When you want something a bit more exciting than this :

OK, but...........

OK, but………..

>
Adding a few more ingredients and a lot more love will give you a much more satisfying culinary experience 🙂
>
Bon Appetit !   Life is Good !
>
Click here for  Pesto Recipe
>
>

Mac & Cheese - Boss Level

Mac & Cheese – Boss Level

>

Mac & Cheese - Boss Level

Mac & Cheese – Boss Level

>

Mac & Cheese - Boss Level

Mac & Cheese – Boss Level

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


>
>
>
>
>

BREAKFAST OF CHAMPIONS # 42 – Brandade

>
>
While  a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered  klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH  bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
>
Bon Appetit !   Life is Good !
>
>

Brandade

Brandade

>

Brandade

Brandade

>
>
Preparation :
>
>

bake potatoes until soft, let cool, remove flesh

bake potatoes until soft, let cool, remove flesh

>

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

<

add heavt cream

add heavy cream

>

mix well

mix ingredients well

>

add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

>

almost....

almost….

>

put mixture in buttered baking dish

put mixture in buttered baking dish

>

sprinkle with bread crumbs and grated asiago cheese

sprinkle with bread crumbs and grated asiago cheese

>

bake until golden and crisp

bake until golden and crisp, sprinkle with chives

 

Brandade

Brandade

>

Brandade

Brandade

>

Brandade

Brandade

>

Brandade

Brandade

>
>
>
>
>
>
>

Cherry Tomato And Cheese “Crumble”

>
<
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)
>
Bon Appetit !  Life is Good !
>
>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>
>
Preparation :
>
>

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)

>

add tomatoes,season liberally with kosher salt and cayenne pepper

add tomatoes, season liberally with kosher salt and cayenne pepper

>

add half diced swiss cheese and half diced brie cheese

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

>

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)

>

mix all ingredients

mix all ingredients

>

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

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>

Cherry Tomato "Crumble"

Cherry Tomato “Crumble”

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below.  Thank you 🙂
>
>
>
>
>
>

Breakfast Of Champions # 37 – Raspberry Pancake



What  a difference it makes to make pancake batter from scratch, compared to the packaged crap. You can control exactly how sweet you want it, make a sweet or savory version (bacon pancake anybody?), add vanilla or not and best of all, the texture and taste is so much better when made from scratch. The only thing you want to be careful with is to make sure that the bowl and wire whisk  (to whisk the egg whites)  is absolutely fat-free so you can achieve stiff-peaked egg whites which are the key to a feather light pancake.

 

Bon Appetit !   Life is Good !


Click here to watch a video of how to make an epic  Bacon Pancake With Gorgonzola And Cicharones


6

Raspberry Pancake

Raspberry Pancake



Preparation :

mix 1 cup of selfrising flour, 4 eggyolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix 1 cup of self-raising flour, 4 egg yolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix all ingredients until smooth

mix all ingredients until smooth

whisk 4 eggwhites until stiff peaks form

whisk 4 egg whites to stiff peaks

lightly fold eggwhites into batter

lightly fold egg whites into batter

pour into medium hot pan

pour into medium hot pan

sprinkle with raspberries

sprinkle with raspberries

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set und switch on the broiler) I personally like the first method better :-)

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set and switch on the broiler), but I personally like the first method better because of the way the raspberries spread out and turn into a caramelized puree  🙂

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂






EASY DOES IT # 14 – Fondue Au Fromage Sec #2

:

Click here for all previous  EASY DOES IT  recipes

Click here for previous  Fondue Au Fromage Sec  recipe


This  is a dish you want to share with your best buddy or closest family on that special, informal occasion. That time when you just want to have a few drinks and eat good, without spending too much time in the kitchen (- or non at all – you can prepare this the day before without baking it, keep it in the fridge and then just jugg it in the oven 15 minutes before you are ready to eat).
Goes great with cold beer, cold white wine or slightly chilled red wine.
P.S.
Although there is a knife and cutting board in the picture below, the whole thing is even more agreeable if you just grab a piece and rip it from the loaf 🙂


Bon Appetit !    Life is Good !


4

Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2



Preparation : 

mise en place: Sour dough loaf, sun dried tomato, sliced chives, sliced asiago cheese, crumled gorgonzola, mustard, sriracha, olive oil

mise en place: Sour dough loaf, sun dried tomato, sliced chives, sliced asiago cheese, mascarpone, crumbled gorgonzola, grey poupon mustard, sriracha, olive oil

score bread in a criss-cross pattern about half way down, in a bowl, mix all remaining ingredients, then stuff them into the breads cavities.

score bread in a criss-cross pattern about half way down, drizzle a good amount of mascarpone over bread and into the cuts, in a bowl, mix all remaining ingredients, then stuff them into the bread’s cavities.

bake at 375 F until cheese has melthed and center of bread is at 165 F

bake at 375 F until cheese has melted and center of bread is at 165 F

EASY DOES IT # 14 – Fondue Au Fromage Sec,  #2

EASY DOES IT # 14 – Fondue Au Fromage Sec, #2

Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2

 

Fondue Au Fromage Sec #2

Fondue Au Fromage Sec #2



Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂





Easy Cream Biscuits

<
>

This  is probably the easiest and fastest (best?) biscuit recipe there is.
Although I am not a big baking enthusiast, I make these often because of the ease and quality.
>

Easy Cream Biscuits Ingredients

Easy Cream Biscuits Ingredients

>

Easy Cream Biscuits

Easy Cream Biscuits

>

Easy Cream Biscuit

Easy Cream Biscuit

>

Ingredient’s :

2 cups self-rising flour, plus more for dusting
1 tablespoon sugar
1 dash of salt
1 1/2 cups heavy whipping cream

Method :

Stir together the flour, sugar, salt and cream and knead until the dough forms a ball. Turn the dough out onto a surface dusted with additional flour. Fold the dough in 1/2 and knead 5 to 7 times, adding just enough flour to keep dough from sticking to your hands. Gently roll out dough to 1/2-inch thickness. Using a 3-inch biscuit cutter coated with flour, cut dough into biscuits. Place on baking sheet coated with cooking spray, leaving at least 1-inch between each biscuit. Bake  at 375F for 10 minutes, or until golden brown.
>
Enjoy Y’all !  Life is Good !
>
>
>

Pizza With Anchovies, Mascarpone, Tomato & Egg

>

>

I did  not feel like having an elaborate meal tonight, so this quick and easy to prepare pizza was all I wanted for dinner. I actually had some pickled artichoke hearts in the fridge but I forgot to use them. Even without the artichokes, it was a very enjoyable, filling and satisfying dinner.
Looking forward though, to tomorrows braised oxtail with potato dumplings.
(Geschmorter ochsen schwanz mit kartoffel knoedeln) 🙂

>

Pizza With Anchovies, Mascarpone, Tomato & Egg

Pizza With Anchovies, Mascarpone, Tomato & Egg


>
Pizza Dough Recipe

Ingredients :

Pizza dough
,
Anchovy filets,   canned
Eggs,   whole
Tomato,   sliced
Chili flakes,
Mascarpone cheese,
Parmesan cheese,   finely grated
Scallions,   sliced
Olive oil,

Method :

Pull pizza dough into a thin oval. Top with anchovies, tomatoes and mascarpone, drizzle with olive oil and sprinkle with parmesan. Bake at 500F until bubbling, add eggs and sprinkle with chili flakes, Return to oven and bake until dough is cooked, golden and crispy.
To serve, top with arugula in honey / mustard dressing.

Bon Appetit !   Life is Good !
>>
>
>
>

 

” Fish & Chips ” In Rice Paper

.
.
I  love  fish  and chips. Unfortunately, it’s relatively hard to come by around here. For a while I thought I found the perfect place, “the Pub” in  Pembroke Pines. Maria and I had fish & chips there a few times in a row and it was very good each time, juicy fish, not too much batter, very crispy on the outside. Then we took a bunch of friend’s there for dinner, recommending of course the fish & chips. Imagine my embarrassment when they served us soggy, tasteless doughy crap which we did not eat. A few weeks later Maria and I went again, ordering other food, which was good. We also ordered one portion of fish & chips, just to make sure. Same crap again. Time to look for another place.
So,  there you have it, I am a big fan of fish & chips.
Last night all I had in the fridge was tilapia, not usually a choice to make fish & chips. However, I also had rice papper sheets in the cup board, so here is what I came up with. Although it is not even close to the traditional version of fish & chips, it was nevertheless a great version . VERY light and crispy on the outside, the fish steamed perfectly on the inside, juicy and flaky. Served with  mushy peas  and baked chips.
.

.


.

Ingredient’s :

Tilapia,  cut into wide strips
Rice paper  sheets,  soaked
Lime,  juiced
Kosher salt,
Sriracha,

Potatoes,  cut into fries shape, blanched in water
Kosher salt,

Green peas,  frozen
Green bell pepper,  diced
Roasted garlic paste,
Butter,
Kosher salt,
Sriracha,

Peanut oil,  to fry fish & chips

Method :

Bake potatoes in oven at 425 F until crispy and golden.
Sprinkle with salt.

Saute Peppers in butter, add peas, garlic and seasoning,
heat through. Blend with stick blender until coarsely pureed.

Season fish, roll tightly in rice paper and fry until golden and
crisp, about two minutes. Serve with lime and soy for the fish,
mayonnaise  for the chips.

P.S.
In case you ever wonder, yes,
I do eat those peppers and chilis I garnish my plates with   🙂

All about   FISH & CHIPS

Bon Appetit !   Life is Good !
.
.