Bella

Belgian Endive (Frissee) With Avocado, Egg & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Who  can resist Unagi Kaba-Yaki when it’s displayed in the front-row of the specialty section in one’s neighborhood fish market ?
I certainly can’t, so today I got to enjoy preparing and consuming (sharing the eel and avocado with Bella) this wonderful, light and tasty salad, accompanied by a few pieces of  Knäckebrot.
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Bon Appetit !   Life is Good !
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All about  Belgian Endive
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All about  Knäckebrot
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Belgian Endive (Frissee) With Avocados, Eggs &  Japanese Broiled Eel (Unagi Kaba-Yaki)

Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Belgian Endive (Frissee) With Avocados, Eggs &  Japanese Broiled Eel (Unagi Kaba-Yaki)

Belgian Endive (Frissee) With Avocado, Eggs & Japanese Broiled Eel (Unagi Kaba-Yaki)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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I Once Was A Sinner………

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Sex, Drugs And Rock & Roll –
– Like most folks, I was not an angel growing up and growing old😦🙂
However, nowadays I am a lot older, a bit wiser and much less healthy, so the only sin I still engage in (ruefully) are the few sweet things which are left to me, such as cake, ice cream, whipped cream and chocolate.
Like everything else, I share them with Bella (tiny amounts of chocolate only, which she does not enjoy as much as ice cream and whipped cream anyway)
Here is an example of an afternoon sin-filled session which we both enjoyed🙂
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Life is Good !   Enjoy It While You Can !
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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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Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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I often  wonder why there are not more Korean restaurants around here, given the wide variety of Korean foods which should appeal to most westerners, especially the grilled dishes such as Galbi, Bulgogi and Dak Galbi. Also much liked by me are a number of pasta dishes, most of all Chap Chae, Bibim-naengmyeon and of course Tteokbokki, which appears below. A tougher sale for the uninitiated diner might be the omnipresent Kimchi, which is no doubt an acquired taste (but then, once acquired…….🙂
So , as is so often the case when a craving for special food comes knocking, I had to start my own fires to cook the food I was longing for🙂
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Bon Appetit !   Life is Good !
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Dwaeji Bulgogi

Dwaeji Bulgogi

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Tteokbokki

Tteokbokki

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Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Grilled Tenderloin With Mushrooms And Cannellini Beans

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Although  I have cut back on my consumption of red meat, I still crave a rare steak once in a while. Tenderloin is not usually my cut of choice (that would be bone-in rib eye), but my Argentinian butcher had a special of grass-fed, cleaned and trimmed beef tenderloin for 26.85 per pound. Who could say no to that ? – not me, since the same quality and cut runs usually a lot higher around here.
This cut and quality needs no fru fru, just some kosher salt, garlic oil and chili oil and that’s it – beef heaven🙂
The mushrooms with cannellini beans are the perfect side dish, spicy, flavorful and hearty.
What a great dinner, Bella and myself perfectly happy and ready to plan the next meal🙂
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Bon Appetit !   Life is Good !
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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

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first bite for Bella, as usual :-)

first bite for Bella, as usual🙂

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

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Since  I am working on weekends and my day-off’s fall on Monday and Tuesday, Bella and I celebrated Easter today, with a great lunch and a couple of good movies, a long walk in the park and not much else……..🙂
A whole lamb leg would have been too much for Bella and I, so my butcher was nice enough to sell me half a deboned leg. In the spirit of a lazy day I kept it simple – just the lamb roast with some potatoes and onion marmalade.
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Happy early Easter !   Life is Good ! 🙂
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Roast Leg Of Lamb

Roast Leg Of Lamb

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Roast Leg Of Lamb

Roast Leg Of Lamb

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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 – Getting Ready For St Patrick’s Day

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Here  is the deal – you can of course buy corned beef ready-made😦,  – or you can make your own, which in most cases will leave you not only with a far  superior product, but also with unbeatable bragging rights🙂
Usually, you want to brine your brisket for about 10  days (depending on the size), but if you add the beef to a boiling brine, bring it back to a simmer for a few minutes, then cool it down in the brine, your beef should be ready after 4 – 6 day’s, again depending on the size of the brisket. (Cut it into smaller pieces if you are pressed on time, the brine will penetrate faster)
So, two weeks ago I bought 8 lbs of the finest brisket I could find –  grass-fed, organic – no added hormones nor added antibiotics. At about $ 10.00 a lb, this was a sizable investment, but judging after the first test, well worth the Mula. Bella agreed, as you can see in the pic below🙂 Then there was the waiting time for ten days until yesterday, when I cooked the meat  for about 2,5 hours, (one more time – cooking time depends on the size of the brisket) and then, finally, corned beef wonderland !
Bella and I had some of it yesterday, the rest will be had for a variety of dishes for the next few days leading up to St Paddy’s day.
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Bon Appetit !   Life Is Good !

Click here for  Corned Beef Brine

Please note that I omitted the  Saltpeter  (potassium nitrate) in the brine of the corned beef. Saltpeter will turn the meat into the bright- red colored corned beef we are normally used to. However, I am trying to stay away from the stuff since my doctor has given me the news that all the medicine I am forced to take has messed up my kidney’s, most notably Metformin. Saltpeter is therefore not an ingredient I should use in my food. On top of that, if you want to use the stock from cooking the corned beef for a soup, you sure don’t want that soup to be laced with saltpeter ! After the corned beef is cooked, you want to strain the stock and reserve for further use for soup and/ or sauce. I will make a  Velouté  with some of the stock to make a horseradish sauce for my  “Corned Beef With Horseradish Sauce And  Colcannon. (Upcoming post).

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to serve, slice into 1'3 inch thick slices

to serve, slice into 1’3 inch thick slices

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Bella loves it :-)

Bella approves :-)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Turkey Season Is Over – Let The Steak Season Begin

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Turkey  anybody ? Thank you, me neither🙂
So now that things are finally back to normal (for a short while anyway, Xmas is looming around the corner, ready to attack), I had this wonderful dinner yesterday. The only sour note was that I had no duck fat in my larder to fry the potatoes, so I had to use olive oil. Same crispness and really good taste, but not as divine as when cooked in duck fat. (Got a tub on my way home from work today)🙂
So, without further ado, I give you :

“Broiled Flank Steak ,  Porcini In Cream And Pommes Frites
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Bon Appetit !   Life is Good !
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Preparation :
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To enlarge pictures, click on pictures
To read instructions, hover over pictures
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Bragging Alert !!! Best Turkey-Leftovers Sandwich – Ever !

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It is my firm believe that leftovers should be as good as the original dish it derived from. Yesterday I prepared this sandwich and I am convinced that not only is it the best left-over turkey sandwich, but also one of the best turkey dishes overall, period🙂
I usually prepare other dishes from leftover turkey since most turkey sandwiches I ever came across are boring and tasteless at best and at my house during times past the only leftover turkey would be white meat, which I can live without.
So, yesterday I had a nearly insatiable graving for a good sandwich, because on the previous evening I made the mistake of buying two “Vietnamese” sandwiches at a newly opened place, “546 bánh mì café” at 6461 Stirling Road, Davie. I was looking forward to a good sandwich but was bitterly disappointed. I had 3 different sandwiches with different meat fillings, all three were completely tasteless. The clerk asked me if I wanted chillies and of course I said yes. When I got home, I found one !!!  thin slice of chili in one of the three sandwiches. The meat was mostly tasteless and their contribution to Vietnamese food was the addition of a few spritz of maggi seasoning. (Which I am fond of). But the most disappointing thing was the portion size. Although the bread was of a nice size and of great texture, the amount of filling was laughable small. Granted, the sandwiches are very reasonably priced, but I’d rather pay a bit more and have a decent sized sandwich.
Fazit: Once is enough😦

But back to the sandwich at hand : After I ate my three sandwiches (shared with Bella), I was still hungry and started to fantasize about eating a “real” sandwich the next day. The featured sandwich is what I came up with. I loved it so much that I will add them to my favorite dishes :-)
Of course, you can substitute the turkey with chicken, beef, shrimp or any other protein you fancy and happen to have at hand, but the turkey leg meat was just perfect. Also, I had a bottle of “salsa de aji amarillo” in my larder which added that special touch of flavor and spiciness.
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Bon Appetit !   Life is Good !
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P.S.
If you don’t have “salsa de aji amarilo”, make a substitute by blending mayo, yellow peppers, salt, garlic, scotch bonnet peppers and turmeric (for the bright yellow color). For hot dishes, replace the mayo with heavy cream. Few folks will be able to tell the difference from the original, especially the bottled stuff.

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Best Leftover Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Best Turkey Sandwich - Ever !

Best Turkey Sandwich – Ever !

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Preparation :
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To see instructions, hover over picture
To enlarge pictures, click on them


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BREAKFAST OF CHAMPIONS # 44 – Asparagus Omelette

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It’s  4.30am and I am jumping out of bed, upset that I’ll be late for work today. While walking Bella it dawns to me that it is Sunday…..
Well, the good thing is that my day will last longer,the bad thing is that I went to bed at 2.30 am in anticipation of sleeping in. Perhaps next weekend  will be the time to get enough sleep……..🙂
So, after deciding that it’s too late to go back to bed, at 5.00 am I had my first breakfast of coffee and brownies with whipped cream, followed by a second breakfast at 7.30 am of asparagus omelette with sautéed potatoes. Lunch was a German pancake with peaches and chocolate and dinner will be a vegetarian curry with basmati rice.
Life at present is not very exciting, but at least we eat good and plenty🙂
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Bon Appetit !   Life is Good !
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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Preparation :
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season white asparagus spears with kosher salt and freshly ground black pepper (I usually don't use black pepper on light food, but here it belongs), when warm, remove and reserve

season white asparagus spears with kosher salt and freshly ground black pepper (I usually don’t use black pepper on light food, but here it belongs), when warm, remove and reserve

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saute blanched potatoes in garlic oil

saute blanched potatoes in garlic oil

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make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold asparagus into omelette

make an omelette with four whole eggs, seasoned with kosher salt and cayenne pepper, fold warm asparagus into omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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Asparagus Omelette

Asparagus Omelette

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