beautiful food

” Vegetarian Spaghetti Bolognese “

>

>

Today I did not feel for meat or seafood for lunch,
so a vegetarian bolognese over pasta seemed just fine. 
Pasta and sauce ! What could be wrong ? Nothing  🙂
.
.

.
.
Cook the spaghetti until al dente, strain.
Sautee carrots, celery, onion, garlic and oregano in butter,
add crushed tomato, salt, cayenne pepper, maggi seasoning
and simmer until veggies ar done.
Add pasta, generous amounts of butter and grated parmesan cheese.
mix until a light sauce coats your pasta. The texture should be such
that when you plate your pasta there should be no water separating
from the sauce.
(Alternatively, top pasta with sauce as in picture)
If consistency is too liquid, add parmesan cheese.
If too consistency is too thick, add pasta cooking water.

Below find a link to a cooking video of mine where I cooked “Fusilli Bolognese”

Fusilli Cooking Video
.
.


.
.
Bon Appetit ! Life is Good !
.
.

” Bibimbap “

Tonight’s wonderful. simple dinner,
shared with my friend Leo and my baby Bella     🙂
.
.
.

>

“


.
.
Korean mixed rice bowl / mixed meal.

Koreans love bibimbap, and this simple rice dish is often used as a tasty way of
using up leftovers.
A generous helping of steamed rice is placed in serving bowls, topped with a
variety of meat and vegetables and topped with a strong fermented soybean paste
called gochujang.
Just prior to eating, you mix everything together —
bibimbap means roughly “mixed up rice” or ” mixes meal”,  and the whole,
wonderful mess is eaten with gusto. Gochujang paste can be found online
and in Korean and other Asian markets.
Season with soy sauce  if you can’t find gochujang.

 

Ingredients:

  • Steamed sticky rice
  • Prepared meat, beef,seafood or poultry
  • Seasoned vegetables
  • Eggs, cooked sunny-side up
  • Gochujang paste (optional)

Condiments:

Kimchi
Sesame oil
Tangy chili sauce

Bon Appettit !   Life is Good !
.
.

” No Frikadelle Tonight – It’s Beef Burger Time ! “

>

>

Tonight I will hopefully convince everybody that you can love
both, a good frikadelle and a good beef burger.
As usual, I will put my own twist on it.
Here we go :
.


.
.


.
“ Cheeseburger My Way “
As you know, in order to get all the benefits of good quality ground beef, you must choose the best quality meat and handle it as little as possible. In this case I took two 14 oz striploin and grinded them at home with my cuisine art. In order to keep the meat from drying out, I made a  pepper jack cheese and butter sandwich, which I then encased with the meat and shaped it loosely, avoiding to press it too much as to keep the texture of the meat loose and tender. The flavor added by the melting butter and cheese to the beef while it cooks takes the whole thing up three notches.

.
Cut hoagie rolls or bun of your choice in half, spread generously with Butter and broil cut side until golden. Set aside.
Carefully spread the beef out on a cutting board in a ¾ # layer without squeezing it.
Sprinkle with kosher salt, black pepper and a dash of garlic powder.
Lightly mix without squeezing it.
Divide into four parts.
Put one part of the beef on a cutting board, top with the cheese / butter sandwich,
cover with another part of beef and form a loose patty.
Repeat with rest of ingredient’s.
Sautee in olive oil until it almost reaches the required doneness.
Discard oil, add two tablespoon of butter and sautee until butter starts to brown.
Let rest on absorbent paper for five minutes before serving.
Use garnish of your choice. For dipping I use ketchup, dijon and sriracha.

>

Bon Appetit ! Life is Good !
.
. 

” Sauteed Whiting Filets, Shrimps, Grits & Mango / Caper Butter “

.
.
Grits and lot’s of butter.
NOT a slimming day.
But a GOOD day    🙂
.
.

.
.

Bon Appetit ! Life is Good !
.
. 

” Conchiglie A La Mode Du Hans “

.
.
Last night’s midnight snack.
I guess that was one pound straight to the rib’s  😦
.
‘

‘
‘
Boil pasta shell’s until al dente, drain, reserve some of the cooking water.
Sautee steak cubes in very hot oil until still rare in center. Remove from pot, reserve.
Sautee vegetables in olive oil very briefly. Remove from pot, reserve.
Deglaze pot with red wine and let it slightly reduce.
Add pasta, beef, veggies, all the accumulated juices from the beef and veggies, a good amount of soft (not melted) butter, plenty of grated parmesan cheese and some of the cooking water from the pasta. Mix all until the sauce coats the pasta lightly.
If consistency seems too thin, add more cheese. If consistency seems too thick, add more pasta water.
To serve, sprinkle with crumbled gorgonzola and scallions.
.

Bon Appetit !   Life is Good !
.
. 

” Healthy Food: 50 Of The Best In The World “

.
.

.

Originally posted by:
The Huffington Post
By 
‘

Each month at HuffPost Healthy Living, we compile lists of the most in-season, fresh superfoods — this June, for instance, we celebrated figs, zucchini and apricots, among others. But these monthly articles got us thinking — what are some of the healthiest foods generally, despite the season?

And so we turned to some of our favorite medical and nutritional experts to come up with this list of 50 of the healthiest foods, presented alphabetically. Pad your grocery list with these and you’ll be on your way to a healthier, more vibrant diet. Of course, even as we editors finished the list, we started thinking of more (“How could carrots not be on the list?” “What about black pepper?”). So we plan to follow up with a second list of healthy foods. Let us know in the comments which of your favorites we skipped and they could appear soon.

Read more and see a slideshow of all 50 food’s HERE
.
.

.
.

” Flank Steak & Gorgonzola-Gratinated Vegetables “

.
.
Yesterday’s Dinner .
The gorgonzola elevated the whole dish     🙂
.
.

 .

 

.

Bon Appetit !     Life is Good !
.
. 

” Salad Of Vine Ripened Tomato, Avocado & Pepper Jack Cheese “

.
.
A simple salad, two way’s :

1)   Food fotografie.
2)   As I serve it to myself in front of the tv  🙂
.
.

.
.


.
.
Salad ingredient‘s :

Rey bread, avocado, tomato, pepper jack cheese, onion.

Dressing ingredient’s :

Olive oil, basil, garlic, lemon juice, balsamic vinegar, kosher salt, cayenne pepper.

Related articles :

Happy Bastille Day France ! (Coq au Vin )

.
.
Let’s celebrate the day with a classic  ” Coq Au Vin “.
But first :
.
” Bastille Day is the name given in English-speaking countries to the French National Day, which is celebrated on the 14th of July each year. In France, it is formally called La Fête Nationale (The National Celebration) and commonly Le quatorze juillet (the fourteenth of July). It commemorates the 1790 Fête de la Fédération, held on the first anniversary of the storming of the Bastille on 14 July 1789; the anniversary of the storming of the Bastille fortress-prison was seen as a symbol of the uprising of the modern nation, and of the reconciliation of all the French inside the constitutional monarchy which preceded the First Republic, during the French Revolution. Festivities and official ceremonies are held all over France. The oldest and largest regular military parade in Europe is held on the morning of 14 July, on the Champs-Élysées avenue in Paris in front of the President of the Republic, French officials and foreign guests.”
.
.
To help you celebrate at home (or just to have a great meal because it is saturday
or whatever day     🙂 ,
here is one of my old standby’s for a hearty meal.  And just because there is a lot
of wine in the marinade and sauce does not mean you should not make the meal
even better with another bottle of grat red wine.
.
.
                                                          Photo Credit: Hans D. Susser

.

. 

Marinade :

Chicken 1200 gr , 8 cut, Bone in
Bay Leaves                                    5 ea
Thyme Sprig                                 2 ea
Rosemary Sprig                           1 ea
Cloves                                            5 ea
Mirepoix                                       1 lb
Garlic chopped                            5 Gloves
Burgundy Red                              1 ½ qt

Preperation:

Olive Oil                                       2 oz
Tomato Paste                              2 oz
Sweet  Paprika Powder             1 oz
AP Flour                                       3 oz
Salt & Black Pepper                   to Taste

For the Garnish :

Butter                                             1 oz
Bacon                                             3 oz
Button Mushrooms                     5 oz
Silver Onions, parboiled           3 oz
Parsley, chopped                         1 oz
Salt & Black Pepper                     to Taste
Heart shaped toasted bread wedges

Method :

In a stainless steel container combine the chicken and the marinade
ingredients for 24 hours.
Remove the chicken, pat dry and season liberally with salt and freshly
ground black pepper.
In a heavy cast iron pan, sauté the chicken in the olive oil until mahagony brown.
Remove the chicken, add flour and sauté until dark brown roux forms.
Return the chicken together with the stock, mirepoix , cloves, bay leaves, herbs and cover.
Place in a 300* oven until chicken is tender, approx. 30-40 minutes.
Remove chicken and strain the sauce in a saucepan. If necessary,
simmer and reduce the sauce until it reaches the desired consistency.

Garnish:

Render the bacon until crispy. Remove the bacon , add the butter, mushroom and onion and sauté for one minute. Add parsley, salt and pepper to taste.

To serve :

Place the chicken on a platter, cover with sauce , garnish with mushroom and onion and top with toast’s.
.
.

Cancun Cowboys

.
.
Chorizo Sliders and spicy Slaw
.
Tonights dinner  were these terrific sliders with caramelized onions and gorgonzola,
with a slaw of cabbage, corn, radish, cilantro and ranch dressing.
.
.


.
.

Sliders :
Take chorizo mix and shape into small, thick burgers.
Cook until cooked through but still juicy.
In another pan, saute onions until caramelized.
At the same time, brush buns lightly with olive oil and
toast under broiler until golden.
Arrange pickle, scallion, cheese and chili on top bun.
Put a dollop uf greek yoghurt on bottom bun, top with
chorizo patty and caramelized onion.
To eat, put to top and bottom buns together and enjoy
the heck out of it   🙂    
.
Slaw :
Season Cabbage and radishes wit salt and lime juice and let stand
for 30 minutes. Squeeze to remove all moisture, add diced avocados,
cooked corn, cilantro and ranch. Mix.
.
Bon Appetit !   Life is Good !