Brie

Gnocchi Alla Via Candia

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Gnocchi  with corn, peas, ham, mushrooms, cream and Camoscio d’Oro.
(Camoscio d’Oro is an Italian cheese similar to camembert or brie, sometimes available in Italian markets around here ).
So, can you guess where I ate this dish the first time?  Yep, at  Via Candia 17, Torino, Italy.
I was about 20 years of age at the time and to this day, when I close my eyes, I can see the dish and the people I shared it with in front of me as if it was just a little while ago.
Happy memories, may they never fade…….. 🙂
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Bon Appetit !   Live is Good !
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Gnocchi Recipe
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More Gnocchi on ChefsOpinion
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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Gnocchi Alla Via Candia

Gnocchi Alla Via Candia

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Salad. That’s It…….

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Today  is one of the few days when I don’t feel like cooking at all. I had store-bought brownies and coffee for breakfast, I will have Brie sandwiches for dinner and my lunch was this simple, albeit delicious and sexy, salad.
Conclusion: Even without the pleasure of cooking every single day, I will survive 🙂
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Bon Appetit !   Salad Is Good For You !

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P.S.
I just came across this great book which I think should be in every chef’s library:
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A Brief Art Culinary History of The Western Chef Avante-Guarde Through The 20th Century by Tony Baran
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Salad with asiago cheese and bologna in dijon vinaigrette:
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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Preparation :
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dress grape tomatoes, small, halved potatoes, sliced onions and peppers with dijon vinaigrette

dress grape tomatoes, small, halved potatoes, sliced onions, chilies and peppers with dijon vinaigrette

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season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

season sliced cucumbers generously with salt, let sit for 15 minutes, squeeze and discard excess liquid

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mix with potato salad

mix with potato salad

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choose a pretty serving dish :-)

choose a pretty serving dish 🙂

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add greens of your choice with dijon vinaigrette

add greens of your choice with dijon vinaigrette

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top greens with potato salad

top greens with potato salad

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top with julienned bologna, asiago and scallions

top with julienned bologna, asiago and scallions

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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Salad with asiago cheese and bologna in dijon vinaigrette

Salad with asiago cheese and bologna in dijon vinaigrette

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How Every day Should Start – Good Stuff By The Lake

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This  is what we call in Germany a “Bauernfrühstück”, a farmers Breakfast, usually taken around 11.00am.
Cold cuts and/or cheeses, rustic bread and a glass of red vine.

I had this at 10.00am today – Life is Good 🙂

Bon Appetit !   An Guate !
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Gorgonzola, Brie, Salame,  Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

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Bauernfrühstück

Bauernfrühstück

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Gorgonzola, Brie, Salame,  Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

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Farmers Breakfast

Farmers Breakfast

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Every Day Should Start Like This- Bauern Frühstück

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I am  hoping that once I will be retired, this is how all my breakfast’s will look like 🙂

Bon Appetit And Have A great Day !   Life is Good !
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onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

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bauern frühstück

bauern frühstück

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vesper

vesper

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Shrimp, Anchovies & Brie Cheese Pizza

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I have come up with a great system to support my craving for unusual pizzas at unusual times.  About once a week, when I have a little extra time ( and energy), I make a small batch of pizza dough, wrap it tightly in plastic film and put it in the fridge.  When I feel the  craving crawling towards me, I take the dough out of the fridge and let it sit on the kitchen counter for a couple of hours, still wrapped in the plastic film. When the time of prep comes, I unwrap it and proceed as usual with a fresh pizza dough. Works like a charm and put’s the actual prep time at the time of pizza dinner down to a few minutes, plus the baking time. May I say  “GENIUS” 🙂
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Shrimp. Anchovies & Brie Pizza

Shrimp. Anchovies & Brie Pizza

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Pizza Dough :

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 :
1.

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.
If you like your dough very thin and crispy, proceed with step 2.
If you like your crust a bit more thick and chewy, you might want to pre-bake your pizza dough for a few minutes.

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Sprinkle pizza pan or baking sheet with cornmeal, place pizza on it. Brush pizza with olive oil, sprinkle lightly with corn meal. Add tomato puree and roasted garlic puree, sprinkle with mozzarella and oregano. Add all other ingredient’s according to picture. Sprinkle with asiago and freshly ground black pepper. Bake at 500 F until dough is done and edge of pizza is crispy and golden.

Note : This recipe is works well in a home oven without a pizza stone.

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” Bauern Vesper ” # 2

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Today  was a very lazy sunday for me, I did not even feel like cooking. So, instead of a hot meal, I had a simple  “Vesper”  of bread, horseradish, salame , brie and gorgonzola. Good stuff 🙂

Bon Appetit ! Life is Good !
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Bauern Vesper

Bauern Vesper

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Bauern Vesper

Bauern Vesper

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Bauern Vesper

Bauern Vesper

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“Fondue” Au Fromage Sec

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Good  Read’s. Good Eat’s. Good Drink’s. Good Company = Good Times.
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The title of this dish,  “Fondue Au Fromage Sec”,  is tongue in cheek, but the dish itself is a knock-out: A great  snack, a simple dinner, or fun party food.
I have prepared this often over the years, but I never really gave it a proper name.
So when I made it this sunday afternoon,  I wanted to finally give the dish a proper, clever ?  name. Hopefully, I succeeded ?
I love a good cheese fondue , and this dish has most ingredients of a “fondue au fromage” , (but not the texture, because instead of being liquid, it is “dry”.
Let me know if you disagree and think you ‘ve got a better name for it 🙂
But then, nevertheless, follow the recipe and you will agree that the dish itself is an outstanding snack or party staple or even , if served with a side of greens, a meatless dinner good enough to shine on it’s own.

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Fondue Au Fromage

Fondue Au Fromage “Sec”


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Ingredient’s :

Sour dough bread,   scored criss cross 3/4 down to the bottom crust
Brie cheese,   cut into cubes
Asiago cheese,   diced
Cheddar cheese,   shredded
Roasted garlic paste,
White wine,
Scallions,   thinly sliced
Walnuts,   shelled
Dijon mustard,
Chili flakes,
Butter,   melted

Method :

Open the slit’s of the scored bread with your fingers. Drizzle with melted buter, then white wine. Add a bit of the mustard to the bits of cheese. Stick one piece of brie and one piece of  asiago cheese into each of the cavities. Add cheddar cheese into the cavities as well as on top of the bread. Bake at 375F until cheese melts. Remove from oven,  sprinkle walnuts and chili flakes on top, return to oven until the bread starts to crisp up and is heated through all the way. Remove again from oven, sprinkle with finely sliced scallions and serve hot.

Enjoy !   Live is Good !

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Obatzter

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Here  is a new take on ” Obatzter “, ” Illustrierter Camembert “, ” Verruehrter ” :
” Spicy Brie On Pear ”

Obatzter  (Obatzda)  is a traditional spread which is usually served as a snack, most famously at the  Munich  Octoberfest. It has it’s origin in the south of  Germany,  where it was a way to use leftover bit’s of cheese, which were given a new live after being mashed with butter, finely  diced  onions, beer and seasoning. The version below uses chicharones and pears instead of the more traditional bread as accompaniment.
( It’s still not exactly diet-fare  🙂
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Obatzter

Obatzter

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Ingredient’s  :

Pears,   thick slices, core removed
Brie,   substitute with any soft cheese you might prefer
Pork rinds,   (chicharones)
Butter,   softened
Onions,   finely diced
Beer,
Caraway,   ground
Paprika,
Cayenne pepper,

Method :

With a dinner fork, mash the cheese coarsely. Add the soft butter , beer and seasoning and mash all together until smooth. Fold in the diced onions and scallions.
Serving suggestion :  See pictures.

Bon Appetit!   Life is Good !
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” Spaghetti With Beef, Veggies & Brie “

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Today’s lunch combined, amongst other goodies, two of my favorite food items :
Pasta and brie cheese  🙂
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Ingredients :

Spaghetti,                 cooked al dente, some cooking water reserved
Beef,                           finely julienned
Bell peppers,            finely julienned
Onion,                       finely julienned
Tomatoes,                 thin wedges
Garlic,                        paste
Brie cheese,              sliced
Butter,                        substitute with olive oil if prefered
Salt & cayenne pepper to taste

Method :

Saute beef in very hot fat for a few seconds, remove and reserve.
Saute veggies and garlic until garlic is opaque but still light in color.
Add pasta, half of the brie and a bit of the cooking water, salt and pepper.
Mix well until the cheese is melted.

Plate and garnish with more brie and some herbs.

Bon Appetit !   Life is Good !

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