butter

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:

There are three Chanterelle dishes for which I would leave just about any dish in the World behind (At least for a day or two 🙂  ) :

“Chanterelles in Cream with Bread Dumplings” (Pfifferlinge in Sahnesauce mit Semmelknödel)
:
“Chanterelles with Lamb´s Lettuce and Crispy Bacon” (Pfifferlinge mit Feldsalat und Knusprigem Speck)
:
“Chanterelles with Spatzle” (Schwäbishe Späzlepfanne Mit Pfifferlingen), as featured on this page 🙂

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:
:
Bon Appétit !   Life is Good !
:
:
Click here for  Spätzle Recipe  on  Chefopinion
:
Click here for more  Spätzle  on  ChefsOpinion
:
:

:

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:
:

 

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

:
:
:

:
:
:
:

Advertisements

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Onion Soup  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
>
>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

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

>
>
>

 

>
>
>
>

Enjoy A Super-Delicious Dish For $ 1.00 !

Chicken Liver Mousse

>

No, this was not at a hawker cart in Singapore, nor was it on the side of the road in Manila, it was not in the bush in Zanzibar and certainly not on the beach in Goa. This was in Miami, at “Chez Bella”.
All the ingredients for 4 portions came to about $ 4.00, which, yes, I carefully and meticulously calculated it, comes to about a buck a portion. 🙂
In all my years living in America,  I have realized that the majority of Americans say they don’t like liver or any other dish prepared with offal. However, serve them a slice of “Foie Gras” in a fancy restaurant where they are too shy to ask what they are being served, and all of a sudden you get all ahhh’s and ohhh’s. And it’s usually the same with chicken liver mousse, terrine or pate. Serve it on little canapes, put a cherry or grape on top and all of a sudden it becomes great.
Speaking of chicken liver mousse and parfait. Sadly, most of what’s being served in restaurants these days can at best be described as utter garbage. I know, because I love chicken liver mousse and have tried it a hundred times, in fact, I almost always order it if I come across it on a menu. Low-quality liver, too many distracting ingredients, overseasoned, underseasoned, grainy, broken, too long in the fridge, off-putting color, you name it.
So then, for those of my readers who share the love with me, I give you a recipe which is pretty much foolproof, as long as you use top quality liver.
Of course, you can use this recipe to make any other liver mousse. Pork liver, veal liver, duck liver, game liver. You can also, if you must, add a few additional flavors, as long as you take it easy and don’t overpower the fine taste of the liver. Armaniac, calvados, grand marnier, cognac, diced apples, garlic, herbs, sauteed shallots, orange essence, etc. You can even call it a parfait if you want to, since this recipe provides a mousse so fine, it appears to have been strained through a fine hair sieve.
All in all, a spectacular tasty dish, easy to prepare, cheap economical, and definitely better than most of the stuff you can buy ready-made or in most restaurants.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Liver  on  ChefsOpinion
>
>

P.S.
This amount of mousse serves 4 main courses or 8-12 snacks/appetizers
>
>
>

Chicken Liver Mousse

>

Chicken Liver Mousse

>

Chicken Liver Mousse

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

 

 

>
.
>
>

Roast Cornish Hen With Hearty Veggies (5/60 Dish)

Roast Cornish Hen With Hearty Veggies

<
This is one of those dishes I call a  “5/60 Dish“, which, especially for a home cook, are the most rewarding in terms of the ratio of time and effort to final delicious result.
It simply means that it will only require 5 minutes of preparation and 60 minutes of total time, from the start of prepping to having the dish plated and ready to enjoy.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Cornish Hen  on  ChefsOpinion
>
>
>

Roast Cornish Hen With Hearty Veggies

>

Roast Cornish Hen With Hearty Veggies

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

>
>
>
>

Malbec-Braised Pork Belly With Napa Potatoes

Malbec-Braised Pork Belly With Napa Potatoes

.
For a long time, nobody around here would touch Pork belly with a ten-foot pole.
Pork belly was deemed to be inferior, unhealthy and fattening. However, during the past couple of years, secondary meat cuts (as well as offal) have become “IN”, so all of a sudden pork belly, almost always “Asian Glazed”, has popped up on every menu in town. While this could be a good development, the sad fact is that a tiny portion of pork belly now costs as much as a steak and most preparations leave a lot to be desired.
The smart solution? Cook it at home, naturally 🙂
I grew up with pork belly and most other secondary cuts, as well as offal, so I have been eating this stuff all my life and have a number of recipes for all of them.
Yesterday I prepared pork belly in one of the most simple yet also most delicious way:
Braised in red wine and veggies, served with mashed potatoes.
When I was a kid, my Mom used to mix the mashed potatoes with fresh cabbage to make a very hearty and tasty dish. Although I don’t remember the name of this dish, it stayed in my memory because my brother and I loved it, but my Dad hated it because in his opinion it was not traditional and therefore should not be served for a proper meal. This dish approximates the Italian “Lesso di Patate e Cavolo Verza” and the Irish “Colcannon”. Apparently, my Mom was right-on with her creation 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Pork Belly  on  ChefsOpinion
>
>
>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

>

Malbec-Braised Pork Belly With Napa Potatoes

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

>
>
>
>

German-Italian Friendship (Deutsch-Italienische Freundschaft)

>
>
I have  prepared this dish in different versions for 45 years. Like so many other unsung culinary heroes, the dish is so simple and logical when you either have leftover pasta and sausages, or cooking it from scratch just because it’s tasty, quick and  cheap – ooops, sorry, we don’t say cheap here – I meant economical 🙂
Use any type of pasta, cheese and sausages you have at hand, just stick to the basics (or not) 🙂
However, if you want to use the name I gave the dish, use a mix of German/Italian ingredients; other than that, let your imagination take a walk on the wild side………….
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Spaghetti  on  ChefsOpinion
>
>
>

German-Italian Friendship  (Deutsch-Italienische Freundschaft)

German-Italian Friendship (Deutsch-Italienische Freundschaft)

>

German-Italian Friendship  (Deutsch-Italienische Freundschaft)

German-Italian Friendship (Deutsch-Italienische Freundschaft)

>

German-Italian Friendship  (Deutsch-Italienische Freundschaft)

German-Italian Friendship (Deutsch-Italienische Freundschaft)

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


>
>
>
>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato (Spaghetti alla Soupi)

>
>
This  pasta-concoction deserves to be named after the cook who dreamed it up – ME 🙂
It has many of the “foodstuff’s” I love in one simple dish – pasta, pangrattato, cheese, butter, olive oil, basil, crispy fried eggs and lots of garlic confit.
>
Bon Appétit !   Life is Good !
>
>
Click here for all about  Confit
>
Click here to find out where  Spaghetti  grow best !!!  (Record-Harvest) !!!!
>
Click here for more  Spaghetti  on  ChefsOpinion
>
Click here for more  Pasta  on  ChefsOpinion
>
>
>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

>

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

Tomato Spaghetti With Broccolini, Crispy Fried Eggs And Pangrattato

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


>
>
>
>

Panko Breaded Chicken Breast & Romaine Leaves In Sun Dried Tomato Dressing

H'LHCF Logo
Link to “Hans’ Lighter, Healthier Comfort Food
>
>

>

This  is a great dish for the times when you need / want a quick and easy meal which represent’s culinary simplicity but not culinary banality 🙂
>
Bon Appetit !   Life is Good !
>
>

Panko Breaded Cicken Breast & Romain In Sun Dried Tomato Dressing

Panko Breaded Chicken Breast & Romaine In Sun Dried Tomato Dressing

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


>
>
>
>
>
>

Éirinn go Brách – Cál ceannann (Colcannon)………

>
>
Colcannon, Corned Beef & Horseradish Sauce
>
>
Cál ceannann 
(Colcannon)
 is, in the form presented here, without a doubt one of the most sumptuous and decadent potato dishes you’ll find in any home or restaurant. Far removed from its humble beginnings, this version is loaded with butter, cream, leeks and scallions, seasoned with sea salt and nutmeg and served with corned beef in horseradish cream. This combination far elevates the corned beef above its more common pairing with simple cabbage and onions.
>
Bon Appetit !   Life is Good !
>
Link to Horseradish Sauce Recipe
>
Link to Corned Beef Recipe
>
>

Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

>

Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

>

Colcannon, Corned Beef & Horseradish Sauce

Colcannon, Corned Beef & Horseradish Sauce

>
>
>


>
>
>
>
>

Mafaldine Alla Riccione

>
>
I dedicate  this dish to the city of  Riccione, where I had my first moment of culinary ecstasy.
When I was 16 years old and an cook-apprentice in the  Black Forest  of Germany, I thought life, and particular working life, was too hard for me to handle, so I decided to run away from it.
I hitchhiked through southern Germany to Austria and from there over the  Brenner Pass  in the Dolomiti Alps down to Riccione in Northern Italy in the hopes of finding happiness and love in a life of leisure on the beach (well, I was 16 years of age in an area before the internet – ignorance and naïveté prevailed in 16 year old’s at that time :-).
When I left  Baden Baden  for my adventure I had 26.00 German Marks to my name, most of which I spend the first night on  steins of beer  in the “Englisher Garten”  in Munich. I remember I crossed the border from Austria into Italy with 6.00 DM in my pocket. After breakfast that day, it was four weeks of sleeping under the stars and asking (begging actually) shop owners and restaurant owners for donations to support, in the form of food and drink, my escape from a working life to the bohemian life of my dreams. These were different times altogether. I was a skinny kid without a home, and most people I met had pity and gave me a good meal, most often a sandwich and/or some fruit and soft drinks. Also, everyone offered a free smoke of the good stuff, which made a penny less life on the road so much brighter 🙂
However, I remember when I got to Riccione, on the first day I spend there, the chef in a seaside restaurant handed me a simple plate of pasta with shrimp. This was the first time I saw shrimp of that size and had a dish that was so exotic and wonderful, both in its taste and its looks. To this day I remember the awesomeness I felt by smelling this food, feasting on its looks with my eyes and then devouring it all in a happy flash.
After one month of some happy, some frightening but never boring moments, even skinnier than before I left, but maybe just a bit wiser, I crawled back to my apprenticeship at the Hotel Wiedenfelsen, finished it and became a professional cook, never again to regret my earlier decision to follow this lifelong, tough, underpaid, but in so many other  way’s  rewarding career path of a cook and chef.
>
Bon Appetit !  See you in Riccione 🙂
>
>riccione, 

Mafaldine Alla Riccione

Mafaldine Alla Riccione

>

Mafaldine Alla Riccione

Mafaldine Alla Riccione

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


>
>
>
>
>