best food blog

Sautéed Hake, Shrimp & Potato

>

Sautéed Hake, Shrimp & Potato

>
>
Comfort Food ! 🙂
We usually associate this moniker with hearty, deft, heavy home-cooking, and rightfully so, because that’s what’s comes to mind most often – long-simmering meat stews, vegetable-studded chicken soup, pasta with rich sauces, hearty sausages, crusty bread, long basted poultry, slowly roasted mountains of beef, pork, lamb, game, etc, etc.
This featured dish is much different, but in its final stage, it represents comfort food just as well as the aforementioned dishes. Although its main ingredients consist of delicate fish filet and juicy shrimp, the generous use of butter and the comforting method of sauteeing all to a golden crisp will make this without a doubt a worthy contender of comfort food at it’s finest 🙂
>
Bon Appétit !   Life is Good !
>
>
>

Sautéed Hake, Shrimp & Potato

>

Sautéed Hake, Shrimp & Potato

>

Sautéed Hake, Shrimp & Potato

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

>
>
>
>

Advertisements

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>
>
Snails and Gnocchi, what a wonderful combination.
Add Pernod Ricard, wine, and whole grain mustard, and you have a heavenly dish that is super easy to prepare, looks like a million and tastes like 2 million 🙂
I have created this dish decades ago, and have served it in many restaurants around the World since.
Good, simple food never get’s old 🙂
>
Bon Appétit !   Life is Good !
>
>
Gnocchi Recipe:
>
Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
>
Method:
Add eggs, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into a strainer. Saute in melted butter.
Serves four.
>
Click here for more  Gnocchi  on  ChefsOpinion
>
>
P.S.
If you are squirmish about snails, replace them with large scallops. This will give you a different, but equally wonderful dish 🙂
>
>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

>

Snails And Gnocchi In White Wine, Pernod & Mustard Cream

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

>
>
>
>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>
>
While I have used the traditional ingredients for this pancake, I have changed the ratio of eggs to flour considerably. This resulted in what I think is a “real” pancake, by which I mean it is a cake, baked in a pan 🙂 If you look at the close-up of the cut pancake, you can clearly see the texture of a cake, not a traditional pancake, which is much lighter and fluffier in texture and therefore tends to deflate very quickly after being removed from the heat. This one you see here did not deflate and maintained the same light texture after it had cooled down and spent the night (half-eaten) in the fridge.
Makes you wonder why one goes through the trouble of making a complicated cake………. 🙂 ?
I know, I know, many folks enjoy baking and love to prepare cake in any form, shape, and taste – but if you don’t, (me), this easy recipe might just be the solution you’ve been looking for to have your pancake cake and eat it too 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more savory and sweet  Pancakes  on  ChefsOpinion
>
>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

>

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

Buttermilk Pancake With Merlot-Poached Pears And Merlot Cream

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

>
>
>
>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>
>
First of all – calm down, don’t be scared, hold your horses, don’t panic !
Despite their vicious name, “cherry bomb peppers” (sometimes just called “cherry peppers”), are not very hot at all, registering at just 2500 to 5000 Scoville heat units (SHU). (Think jalapeno). They can be red, yellow or green and, depending on the pickling marinade, the original heat-level is sometimes brought down to a mild, tasteful flavor which adds a welcome light kick (the kick of a lady, not the kick of a mule) to some otherwise overly sweet and/or mild dishes, without burning your mouth to a crisp.
And of course, as I have mentioned many times, pls adjust the recipe according to the preference of the folks you serve your food to, so if you do not enjoy chilies, just omit them 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Chicken  on  ChefsOpinion
>
>
>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

>

Hoisin Chicken With Sun-Dried Tomato Pasta And Cherry Bomb Peppers

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

>
>
>
>

See you again in 2018……….

>
Dear Friends,
>
.I am spending the next three weeks in Argentina, visiting friends, eating (mostly) parilla and drinking (mostly) red wine.
Since I am living with friends who keep me busy 24/7 🙂 , I will not post my usual three or four posts per week during this time.
However, I have a surplus of about 50 dishes/post’s I have cooked and photographed in the past few months, which I will post as soon as I’ll return to Florida in mid- January, together with the new stuff I’ll produce when I will be back in my own kitchen.
Until then, here is a preview of a small selection of dishes waiting to be published. Hope to see you all again in 2018 🙂
>
Bon Appétit !   Life is Good !
>
>
>

>
>
>
>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>
>
Seems like everybody loves fried camembert, yet few folks actually prepare it at home. Which is a mystery to me, since it is really quick and easy to prepare and it is versatile – it can be served as an appetizer, a main course or as a snack. Best of all, it is very economical. (After all, I am a poor retiree 😦  ).
In olden times, we used just one coat of simple breading. However, nowadays I like to use panko crumbs, which requires double breading. The texture is of course very different so you might want to experiment which one of the two versions you prefer. They are both great, it’s just a matter of personal preference.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Salad  on  ChefsOpinion
>
>
>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

 

>

Fried Camembert With Avocado Salad, Salsa Verde, And Crisp Romaine Leaves

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

>
>
>
>

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<
>
There is not much one can say about Plasas – essentially, it is a simple chicken stew. On the other hand, it is without a doubt one of the most delicious chicken dishes anywhere.
Plasas will go well with any starch, but in my opinion, it goes especially well with this version of foo foo, which is my absolute favorite:
Pounded or riced cassava, cayenne, salt, garlic and a sinful amount of butter (no liquid added here)
This fat /calorie bomb is of course not the most healthy dish if consumed in large quantities or if consumed often, but once in a while, a moderate quantity of foo foo will surely make you strong and pretty ………… 🙂
<
Bon Appétit !   Life is Good !
<
<
Click here to read all about  Foo Foo
<
Click here to read all about  Plasas
<
Click here to read all about the many names, cooking methods and recipes for Cassava, also called Yam, Maniok, TarulTapioka, Ube, Chupri Alu, and many others, ( but NOT the American kind called “Yam”, which is a sweet potato, unrelated to Cassava)
>
<
<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

>

Foo Foo

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

<

Plasas & Foo Foo (West African Chicken, Spinach, Tomato and Peanut Stew With Cassava)

 

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

<
<
<
>

Vol Au Vent Aux Blancs De Poulet

Vol Au Vent Aux Blancs De Poulet

>
>
About a week ago I read in a “respected” magazine that one should NEVER eat Sauce Hollandaise or one of its derivatives in a restaurant because hollandaise is NEVER made fresh to order, but rather before the service and then kept warm during the whole service.
What a load of crap !!! 😦
Admittedly, some restaurants may do this, but many restaurants who have one or two dishes with hollandaise on the menu will not waste the ingredients if there is no order for a particular service. It takes a professional cook or chef maybe 1 or 2 minutes to produce 2 portions of fresh hollandaise, so to do it “a la minute” (to order) is no problem at all.
When I was an apprentice and later as a young cook, we ALWAYS made hollandaise a la minute during a la carte service.
– The moral of this? always double-check before you take a story/advise for granted. 🙂
– Also, hollandaise is one of the easiest and quickest sauces to prepare.
– Have I mentioned that Sauce Hollandaise is one of the French mother sauces?
.
When I prepare a whole roasted whole chicken for Bella and myself, I usually eat both tights and all the scraps from the bones, including the neck, wings, and back, while Madam enjoys the two breasts (one per day). However, yesterday she kept begging for food while the chicken was still a while before being done, so I gave her a full portion of her own food (usually she gets only half that amount because she’ll eat some of my food later).
After I ate my usual part of the chicken, I removed all the skin and bones from the breasts, submerged it in salted water and kept it in the fridge until today, when I used it to prepare this Vol Au Vent Aux Blancs De Poulet.
.
P.S.
Please note that both mushrooms and sauce hollandaise are optional in this classic dish.
P.P.S.
Nowadays, in most commercial venues, because of safety issues, hollandaise is made from powder or ready-made from a can, which eliminates the danger of eggs served at unsafe temperatures.
>
>
Bon Appétit !   Life is Good !
>
>
>

Vol Au Vent Aux Blancs De Poulet

>

Vol Au Vent Aux Blancs De Poulet

>

Vol Au Vent Aux Blancs De Poulet

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

>
>
>
>

Pulled Hoisin-Pork Ciabatta Sandwich

Pulled Hoisin-Pork Ciabatta Sandwich

>
When it comes to pulled pork, the heavily smoked American version is a wonderful dish
– however, like everything else that has overpowering smoky smoked flavor, it is my least favorite version. I rather have a latin style pulled pork, such as Mexican, Puerto Rican or Cuban.
But on top of my list is the pulled pork featured here. The sauce is my own concoction, which grew out of my desire for a tasty, juicy and slightly Asian-inspired flavor. In my opinion, the ciabatta bread is ideal for this kind of sandwich. It is tasty and robust enough to hold its own next to the stuffing, yet slim enough to make a rich and substantial,  but not ridiculously thick sandwich. (A “modern”, bad culinary habit) 🙂
>
Bon Appétit !   Life is Good !
>
>

drizzle generously with Thai chili sauce

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

>

Pulled Hoisin-Pork Ciabatta Sandwich

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

>
>
>
>

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

>
>
Schwäbischer Zwiebelkuchen is usually eaten in late Summer and early Fall, typically served with new wine, but fans (there are legions of them, including myself), will eat it year-round. As with any “traditional/classic” dish which is mostly prepared at home, there are many variations, most of them excellent. After all, it is pretty hard to screw up a simple dish like this, consisting of just a few basic ingredients –
Yeast Dough, (or shortcrust)
Creme Fraiche, (or, in a pinch, sour cream, which makes it slightly more tart)
Onions, sautéed, diced, (or sliced), anywhere from just transparent to caramelized
Bacon, (or not)
Chives (or not)
Caraway Seeds, (or not)
Eggs,
Salt & Pepper,
Round Pie Pan (or square or rectangular)
Deep Dish Springform (or large flat sheet pan) – because of the different heights, the ratio of onions to cream mixture also varies greatly.

>
I grew up eating Schwäbischer Zwiebelkuchen all the time, but even in the area where I lived, cooks (mostly housewives), were very flexible which the variation they would use.
The only exception was the Schwäbischer Zwiebelkuchen from the time I was but a small child until I was about 7 years old, after which time the village communal oven was not used anymore. Up ’til I was about 7 years old, we still had a communal oven in the village bakery, everybody followed the same regional, well-established recipe. During that time, most farmers wife’s baked huge sheet pan’s of Zwiebelkuchen in the communal oven (as well as the bread for the following week).
Because there where no refrigerators in farmers homes at that time, a good part of the Zwiebelkuchen was shared with friends and neighbors, so that nothing was wasted. This is how I got my first taste of Schwäbischer Zwiebelkuchen, since my Mom was a city girl and was not fond of cooking, baking or any other domestic chores. when I was about five, my family moved from a large City (Stuttgart) to the small Village of Gechingen, where my father inherited his childhood home from my grandparents, who, like their parents and their parents and their parents……… were farmers. Growing up in a rural environment was in part very great, and in another part very bad for a city boy. I never got used to some of the customs, way’s and restrictions the small-village life provided us with. (One of the biggest reasons why I left home to start an apprenticeship as cook before I was 14 years old)
But, all the food from this time, including Schwäbischer Zwiebelkuchen, became highly regarded favorites as I got older. To this day, I seek those dishes wherever I go. Sadly, most everywhere, many of these items are not valued anymore and have gone the way of so many old-fashioned things – they have just disappeared. Good food, dood customs, good manners and so many other good things we used to respect, love nurture and appreciate in the past are just gone. Those of us who still (or just newly, in some cases) are fond of the time-proven pillars of “the good old times”, can only hope that “old is new again” will one day soon again apply to most of the beloved standards of our past 🙂
Until then, when I crave Schwäbischer Zwiebelkuchen, I have to prepare it myself.
And now, don’t get me going about old-fashioned manners, customs, and decent behavior…….
Bit of a nostalgic, old farts rant there, but I feel better now 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  “Schwäbische Dishes”  on  ChefsOpinion
>
>
Zwiebelkuchen Dough:
Use your favorite shortcrust dough or yeast dough.
Substitute with pre-made shortcrust dough, pizza dough, pre-baked Quiche crust or pre-baked pizza crust. I suggest you experiment until you find your favorite. It’s well worth the extra effort 🙂
>
>
>

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

>

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

>

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

>

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

>

>

>

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

>
>
>
>