beef stock

Pho

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While  Pho comes in many variations and can be served with a plethora of sides, such as finely sliced onions, chili peppers, culantro, lime, bean sprouts, Thai basil, etc, I kept today’s lunch relatively simple but nevertheless very rich and delicious. Preparation was lightning quick, since I had a strong beef stock leftover from yesterday’s “beef and vegetable stew”.
If you prefer your beef paper-thin, you might want to put it in the freezer for a few hours before slicing, but I prefer the texture of the beef the way I sliced it, slightly thicker than usual and thus with a bit more bite to it. Certainly not “original”, but, in my kitchen, cooking for myself and Bella – anything goes. (Well, almost anything 🙂 )
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Bon Appetit !    Life is Good !
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All about  Pho
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More Pho on ChefsOpinion
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Pho

Pho

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Pho

Pho

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Corned Beef And Cabbage – Happy St Patrick’s Day

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After  a week of corned beef almost daily, (I bought too much meat, as usual), I am happy that today St Paddy’s day is finally here, the mountain of corned beef is devoured and we can move on to other goodies. 🙂
However, today’s  dish, Corned Beef and Cabbage, has been served in so many different versions that most of it has become just a shadow of its former glory. I hope that I can help resurrect people’s interest in this lovely dish. My version is a simple one, yet pretty to look at and most important, VERY tasty and sumptuous.
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Bon Appetit !   Life is Good !
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Click Here For  Corned Beef  Recipe
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Corned Beef And Cabbage

Corned Beef And Cabbage

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Corned Beef And Cabbage

Corned Beef And Cabbage

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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I have  taken to the habit of having Pho at “Pho 79” in Davie, while I wait for the nice Ladies at “Davie Coin Laundry” to take care of one of my lesser liked weekly chores. Both establishments are by far the best of their kind in this area (Ft Lauderdale to the Keys and across to Ft Meyers), so I am really lucky to have found both.
Now to the point :
While the Pho at Pho 79 far outshines any other Pho around here,  if you eat like I do, you will pay the price. Mind you, this is in a strip mall, no decor, no service to speak of, very run down environment and I really only go there to enjoy the Pho, but if I want a decent portion my bill comes to a whopping $24.00 without tip . This includes a diet coke, a large Pho and one portion each of extra noodles, tendon and tripe. While this might sound like a lot, it really isn’t. Yes, there is a huge amount of broth, but inside is a VERY small amount of noodles, a minuscule quantity of paper thin (as it supposed to be sliced) brisket and a tiny (I guess maybe 0.5 oz of each tendon and tripe. The additional side orders are only slightly bigger. So, while all this leaves you full for about one hour, it is mostly broth you consume, excellent prepared food but at a hefty price.
Onward to the solution – making my own tripe and noodle soup, TWO large bowls of soup with LOT”S of noodles, tripe and greens for a total of about $ 8.00 🙂
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Bon Appetit !   Life is Good !
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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Pho at PHO 79 :
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pho at PHO   (great taste but as you can see, mostly broth and herbs)

pho at PHO (great taste but as you can see, mostly broth and herbs)

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Preparation of Chinese Beef Tripe And Egg Noodle Soup :
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blanch tripe in saltwater 3 times

blanche tripe in saltwater 3 times

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beautiful :-)

beautiful 🙂

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cut into stripes, not too fine so when cooked soft they retain some texture

cut into stripes, not too fine so when cooked soft they retain some texture, cook until almost tender, strain

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finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

finish cooking with chilies, kosher salt, grated ginger and garlic paste, strain, keep hot

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chinese egg noodles

chinese egg noodles

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cook in saltwater for about two minutes, strain, toss with sesame oil

cook in saltwater for about two minutes, strain, toss with sesame oil

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place in serving bowl

place noodles in serving bowl

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top with blanched bok choy

top with blanched bok choy

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beef stock, (for recipe, click here) fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

beef stock, (for recipe, click here)
fortified with star anis, garlic paste, grated ginger and seasoned with salt, pepper and fish sauce

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to serve, top noodles with broth, tripe and scallions

to serve, top noodles with broth, tripe and scallions, drizzle with chili oil

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

Chinese Beef Tripe And Egg Noodle Soup With Bok Choy And Chili (Mondongo Chino) (Kuttelsuppe Mit Nudeln)

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Gratinated Onion Soup

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Today  the weather channel announced that it will get cold in florida,
so why not prepare for it with this goodie :
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Gratinated Onion Soup

Gratinated Onion Soup

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Saute onion julienne until translucent. Add beer,  beef stock,  Kosher salt , freshly ground  black pepper  and maggi seasoning. Simmer until  onions  are soft but not mushy, about one hour. In the meantime, brush  sliced bread  on both sides with  garlic butter. Toast on both sides until golden. Top with your favorite  cheese  (here I used asiago, sometimes I use cheddar, swiss, pepper jack or gorgonzola) and bake until cheese is melted. Remove from oven and set aside. When the onions are soft, adjust seasoning if necessary. Transfer the soup to a heat proof dish. Top with cheese bread and  sprinkle the top generously with more cheese. Bake until a golden brown crust has formed. To serve, sprinkle with chopped cilantro.

Bon Appetit !   Life is good!
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