Bella

Ćevapi (Cevapcici)

Ćevapi (Cevapcici)

>
>
A few  years after I was born, the German “Wirtschaftswunder” (Economic Miracle) was in full swing (I wonder if my existence helped?), and Germany was in need of a new, different kind of army – an army of workers, to fill all the open labor-positions. It was the time (1955) when Germany invited millions of “Gastarbeiter” (Guest Workers) to come and make their luck and life in Germany. Mostly poor, working class people from Italy, Spain, Greece, Turkey, Portugal and eventually, in 1968, Yugoslavia, took a chance and started a new life in this new promised land, first alone, working very hard, saving money, learning the language and customs and then, usually a couple of years later, having their family join them and slowly but surely integrating themselves and their families, and most of them eventually becoming Germans. (Passport, language, customs, and all) 🙂
I don’t want to go into the political, economic and social results of this enormous “Völkerwanderung” (Human Migration), but rather talk about the effect it had on the culinary landscape.
Up until then, there were basically three culinary styles in Germany –
“Deutsche Hausmanskost”, which translates into plain home cooking
“Deutsche Koch Kunst”, or German Culinary Arts, meals that are as pleasing to the eye as to the palate,  primarily available in upper-class restaurants, hotels, and delicatessens.
“Traditional French Cuisine”, also mainly available in upper-class restaurants, hotels, and delicatessens.
Of course, this all changed rapidly with the influx of millions of people cooking the traditional food of their countries of origin, and within a few short years one could easily find a Turkish doner shop, Italian pizzeria, Greek taverna, Spanish tapa restaurant, Portuguese cervejaria or Yugoslavian restaurant serving food from all over Europe, first in the big cities, but eventually even in the smallest of villages.
(Incidentally, nowadays you are more likely to find an ethnic restaurant than a typical “German Gasthaus” (German Tavern) in most places 😦
Securely wedged in my memory are the Cevapcici of that time. Up ’til then, we did not know “Burgers”. We had either buletten or meatloaf, typically served hot with mashed potatoes or pasta and mushroom sauce, or served cold with bread and mustard.
So when Cevapcici came along, they were pretty special and exotic to our palette and view.
Spiced with plenty of garlic, oregano and cumin among other seasonings, they tasted and looked very different to anything made with ground lamb (or any other ground meat) we’d seen up to then.
They were usually served with rice and salad or with some type of flatbread and salad, often accompanied by a yogurt sauce and raw onion rings.
Again, at the time, this was pretty new and exotic for most of us 🙂
So when I got this ground lamb yesterday, I was looking forward to preparing and eating, for the first time in many years, this wonderful dish.
I am happy I did because I enjoyed every morsel of it (and so did Bella) 🙂
>
Bon Appétit !   Life is Good !   (And full of memories) 🙂
>
>
Pls note:
Replace the lamb with beef, or pork or a mixture of both if you prefer.
Cevapcici can be grilled, sauteed, baked (roast) or fried. However, do NOT overcook them or you are left with a dry stick of coal-like substance 😦
See the pic of the close-up of the meat. Well done but VERY juicy and tender 🙂
>
Click here for  Potato Salad Recipe   (Add sliced, seeded cucumbers if desired)
>
>
>

Ćevapi (Cevapcici)

>

Ćevapi (Cevapcici)

>

Ćevapi (Cevapcici)

>

Ćevapi (Cevapcici)

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


>
>
>
>

Advertisements

And The Oscar Goes To …………This Salad

>

Salade Oscar

Salade Oscar

>
>
No – I did not watch the Oscars tonight.
In fact, although I am a huge movie fan who watches at least one movie per day, often two and sometimes three, I stopped watching the once glamorous and exciting Oscars years ago, when it had become a boring, extremely drawn-out and pointless parody of its former glory.
So, in order to have my own little oscar celebration, I created my personal version in form of a great dinner, replacing the little statue with the best dish of the night.
While avocados, nectarines, red onions and pears in a dressing of lemon juice and sweet Thai chili sauce might not seem to be nominees that fit into the same (salad) category, here they share the top honors for my new favorite salad 🙂
For obvious reasons, I’ll call this salad “Salade Oscar”
Best supporting actor – bone-in rib eye steak 🙂
In the end, a great (show) dinner, lots of applause (Bella, for the steak) and I walking away with yet another trophy (salad) 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for last years  “Oscar”  on  ChefsOpinion
>
>
>

Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

>

Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

>

Salade Oscar . Bone-In Rib Eye Steak

Salade Oscar . Bone-In Rib Eye Steak

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


>
>
>
>

Steak Salad Recipe # 91

>
>
Today’s  dinner salad was pretty special for me, because it contained six of my favorite food items – endive, pears, Gorgonzola, garlic, shiitake mushrooms and Entraña (faux hanger steak).
While the shiitake might not seem a good fit for a salad at first glance, they turned out to be a perfect fit with the rest of the ingredients.
This salad was at the same time very rustic and very refined.
The different textures and flavors combined to be an absolute beautiful and tasty salad that can be served as main course, appetizer or snack.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
Click here for more  Steak  and  Steak Salad  on  ChefsOpinion
>
>
>

Steak Salad Recipe # 91

Steak Salad Recipe # 91

>

Steak Salad Recipe # 91

Steak Salad Recipe # 91

>

Steak Salad Recipe # 91

Steak Salad Recipe # 91

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


>
>
>

chefs-doctors-and-allergies
>
>
>

Movie Time – Pizza Roll Time

>
>
Yesterday  evening, looking  forward to binge-watch the final four episodes of season one of “The Crown” on  Netflix, I got settled into my favorite chair, with a bucket of peach iced tea on ice next to me and a dish of pizza-rolls in the oven.
Twenty minutes into the first episode, the rolls were ready. Another fifteen minutes of cool-down time and  voilà , a large tray of great snacks, nurturing me for the rest of the evening through episode 10, until the end of season one.
Great evening, happy as a lark, tired, relaxed, full and content.
I probably gained five lbs, but, such is the price of indulgence 🙂
(To be repeated next year for season two of “The Crown”).
2.30 am – time to take Bella for a one-hour walk around the lake………..
>
Bon Appétit !   Life is Good !
>
>
More  Snacks  on  ChefsOpinion
>
More  Pizza  on  ChefsOpinion
>
>
Pizza Dough Recipe:

Ingredients :

A/P flour,   2 cups (plus more for kneading)
Water,   3/4 cup, warm
Active dry yeast,   1 envelope
Sugar,   1 teaspoon
Olive oil,   3 table spoon
Kosher salt,

Method :

Pour  water into small bowl, mix in yeast. Let stand until yeast dissolves, about 5 minutes. Brush large bowl lightly with olive oil. Mix 2 cups flour, sugar, and salt. Add yeast mixture and 3 tablespoons oil, knead until dough forms a sticky ball. Transfer to lightly floured surface. Knead dough until smooth. Dust with flour as you work the dough. Transfer to prepared bowl; turn dough in bowl to coat with oil. Cover bowl with moist towel. Let dough rise until doubled in volume.Punch down dough. Pull dough until desired thickness and shape is achieved. If this is too difficult, roll the dough with a rolling-pin. However, in my opinion, the pizza will turn out superior if the dough is pulled.

>
>
>

Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

>

Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

>

Movie Time/Pizza Roll Time

Movie Time/Pizza Roll Time

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


>
>
>
>

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

>
>
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.
>
Bon Appetit !   Life is Good !
>
>
All about  Belgian Endive
>
All about  Knäckebrot
>
>

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

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

>

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

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

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


>
>
>
>

I Once Was A Sinner………

>
>
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 🙂
>
>
Life is Good !   Enjoy It While You Can !
>
>


>
>
>
>

Pho

>
>
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 🙂 )
>
Bon Appetit !    Life is Good !
>
All about  Pho
>
More Pho on ChefsOpinion
>
>
>

Pho

Pho

>

Pho

Pho

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


>
>
>
>

Dwaeji Bulgogi & Tteokbokki (Korean Spicy Marinated Pork & Spicy Korean Rice Cake Stew)

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

Dwaeji Bulgogi

Dwaeji Bulgogi

>

Tteokbokki

Tteokbokki

>

Dwaeji Bulgogi, Tteokbokki And Kimchi

Dwaeji Bulgogi, Tteokbokki And Kimchi

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


>
>
>
>
>
>
>

Grilled Tenderloin With Mushrooms And Cannellini Beans

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

Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

>

Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

>

Grilled Tenderloin With Mushrooms And Cannellini Beans

Grilled Tenderloin With Mushrooms And Cannellini Beans

>

first bite for Bella, as usual :-)

first bite for Bella, as usual 🙂

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


>
>
>
>
>
>

Easter Lamb Roast

>
>
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.
>
Happy early Easter !   Life is Good ! 🙂
>
>

Roast Leg Of Lamb

Roast Leg Of Lamb

>

Roast Leg Of Lamb

Roast Leg Of Lamb

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


>
>
>
>
>