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Finkenwerder Meeresfrüchte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder is part of Hamburg/Germany, famous (culinary wise) for its seafood restaurants. When I was a young cook back in the seventies, I worked part time in one of them (the name escapes me now) The restaurant was very elegant, expensive and beautiful. I remember many of the specialties we cooked there but the one outstanding dish I remember in particular was the
“Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style”
A creamy soup made of roux, a bit of tomato paste, seafood stock, cognac and lots of cream, chock-full of mussels, shrimp, cockles( herzmuscheln) and scallops. Pure heaven in a bowl for seafood lovers, then and now 🙂
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Saute fine diced onions in butter, add flour to make a blond roux, add a bit of tomato paste, saute another minute, add fish stock and simmer for 15 minutes, add cream and cocnac, simmer another few minutes, season with sea salt and cayenne pepper, add blanched seafodd, carefully stir and remove from heat. to serve, sprinkle with fresh dill leaves

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Finkenwerder Meeresfruechte Suppe – Seafood Soup Finkenwerder Style

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Rib Eye, Rösti & Onion Marmalade

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Sometimes I wonder why I don’t prepare my favorite dishes more often, especially when they are as easy and quick to do as Rösti.
Add a great steak and onion and you’ll own the world, at least for the moment. 🙂
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Bon Appetit ! Life is Good !

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Click here for Onion Marmalade recipe
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Rib Eye, Roesti & Onion Marmalade

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grate half-cooked potatoes into long shredds

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add to a hot pan with peanut oil, season with kosher salt and cayenne pepper, shape into a patty

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cook until crispy and golden, turn, cook on other side until crispy and golden

cook until crispy and golden, turn, then cook on other side until crispy and golden

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cook rib eye to your preferred doneness

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Rösti topped with onion marmalade

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Rösti

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rösti topped with rib eye

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Rib Eye, Rösti & Onion Marmalade

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Rib Eye, Rösti & Onion Marmalade

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Easy Does it # 9 – Cauliflower/Potato Cream and Pumpkin/Carrot Cream

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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I was supposed to go up to Tampa on the weekend, but my friends had an emergency and had to fly to LA. We also had planned to meet next weekend for another event, so I hope that things work out for them and we will get together next week.
So, I have a lot of time on my hand and will be doing a lot of cooking for the next few day’s.
The first ting I did on Thursday afternoon was making soups for the weekend. I love to eat soup the whole day long, breakfast, lunch, dinner, snack, anytime. These simple soups are extremely easy to prepare , delicious to eat and light on the wallet. Just freeze what you think you will not consume within two days. You will be happy every time you don’t feel like cooking and just have to defrost and reheat these babies to enjoy a quick snack.

Bon Appetit ! Life is good !

the stove top of a soup fan 🙂

the goodies

Pumpkin & Carrot Cream

Cauliflower & Potato Cream

click HERE for tomato cream

Tomato Cream
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click HERE for tomato cream

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Cauliflower / Potato Cream

caulifower, potatoes, white onions, garlic paste, chicken stock, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

put back on heat, bring to a simmer

add heavy cream, check / adjust seasoning

Cauliflower & Potato Cream

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Pumkin / Carrot Cream
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pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, nutmeg, simmer until all veggies are soft

pumpkin, carrot, red onion, chicken stock, grated ginger, garlic paste, sea salt, hot sauce, garam masala, nutmeg, simmer until all veggies are soft

put soup in blender until smooth

add heavy cream, check / adjust seasoning

Pumpkin & Carrot Cream

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Breakfast Of Champions # 33 – Frittata

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Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

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“Easy Does It” # 5 – Cucumber, Dill & Sour Cream Salad

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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Salad made with cucumbers, sour cream or yogurt and dill is served in many countries, of course under many different names but with basically the same ingredients. I grew up in Swabia in Southern Germany, were gurkensalat was part of many meals, either served as part of a mixed salad (salat teller) or by itself as accompaniment to a main dish. It is made with cucumbers (any type), salt, pepper, a dash of sugar, vinegar and either sour cream or yogurt, .

Bon Appetit ! Life is Good !
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Cucumber, Dill & Sour Cream Salad

wash cucumbers, pat dry

peel cucumbers, slice thin

season generously with kosher salt, mix well, let sit for 30 minutes

squeeze as much moisture from cucumbers as possible, discard liquid

add sour cream or greek yoghurt, granulated garlic, cayenne papper and lots of dill. mix well

add sour cream or greek yogurt, granulated garlic, cayenne pepper and lots of dill, mix well

Cucumber, Dill & Sour Cream Salad

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My New Year”s Eve Dinner : Steak & Farfalle , Fried Cuttlefish & Arugula, Strawberry Shortcake

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Since I stayed home on new years eve, I wanted to treat myself to the perfect dinner
(Perfect for Bella and I, anyway 🙂
Easy to prepare, yet rich and delicious .

The menu I treated myself to :

Fried Cuttlefish With Arugula
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Grilled Skirt Steak & Mushroom Farfalle
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Strawberry Shortcake

The wines I treated myself to :

Merlot (2009 Sanctus Saint-Emilion)
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Champagne (1998 Veuve Clicquot Ponsardin La Grande Dame)
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Grand Marnier Cuvie du Cent Cinquantenaire

(These special bottles had been bought and saved for the new years eve dinner Maria and I were supposed to have together this year)

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Bon Appetit ! à Votre Santé ! Happy 2014 !

Fried Cuttlefish With Arugula In Raspberry Vinaigrette

Grilled Skirt Steak & Mushroom Farfalle With Edamame

Strawberry/Cornbread Shortcake

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Fried Cuttlefish & Arugula
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: dredge sliced cuttlefish in a mixture of cornstarch, flour, salt, pepper, granulated garlic. Fry until golden, remove to absorbent paper. To serve, sprinkle with chilli flakes

: Fried Cuttlefish With Arugula

: Fried Cuttlefish With Arugula

: Fried Cuttlefish With Arugula

Grilled Skirt Steak & Shiitake Farfalle
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: Skirt steak

: grilled skirt steak

: saute onions and garlic in olive oil

: add sliced shiitake, saute two minutes

: deglaze with red wine

: add heavy cream

: add demi glace, season with porcini powder, sea salt, cayenne pepper. Simmer until slightly thickened

: porcini powder

: add freshly cooked farfalle, edamame and small amount of grated asiago cheese, mix well, check/adjust seasoning

: Grilled Skirt Steak With Shiitake Farfalle & Edamame

: Grilled Skirt Steak With Shiitake Farfalle & Edamame

: Grilled Skirt Steak With Shiitake Farfalle & Edamame

: Grilled Skirt Steak With Shiitake Farfalle And Edamame

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Strawberry Short Cake
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: corn bread batter

: freashly baked corn bread

: cut corn bread, drizzle with grand marnier

: macerate coarsely chopped strawberries overnight with sugar and grand marnier, top cornbread with strawberries

: top strawberries with grand marnier drizzled corn bread

: top with whipped cream

: dust with cocoa powder

: serve with more strawberries and whipped cream on the side

: strawberry short cake

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Link To Easy Corn Bread Batter Recipe
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Spatchcocked Sautéed Cornish Hen With Arugula In Honey-Mustard Vinaigrette

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Traditionally, when spatchcocking a bird to be served in a restaurant, one should remove the backbone and sternum. Not only will that allow the bird to cook easier, but also allow the guest to eat it more comfortable with fork and knife at the table.
However, for me, one of the best part’s of eating poultry is to gnaw on the bones, especially the backbones and remove the bits of meat from there 🙂 So, In order to satisfy my bone-gnawing graving’s, I just cut the bird in half, especially a very small one such as this cornish hen, then saute, roast or grill it, usually just seasoned simply with kosher salt, sriracha and granulated garlic.

Bon Appetit ! Life is Good !
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Spatchcocked Cornish Hen & Arugula In Honey Mustard Vinaigrette

Spatchcocked sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Cornish Hen

: cut hen in half, remove back bone, season with kosher salt and cayenne pepper, saute in garlic oil until cooked through but not dry

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

: Spatchcocked Sautéed Cornish Hen & Arugula In Honey Mustard Vinaigrette

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Smoked Salmon And Vodka Risotto

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I was lusting for this the whole morning, so I decided to have an early lunch today at 11.00 am.
What a great dish to celebrate a lazy Sunday with 🙂

Bon Appetit ! Life is Good !

smoked salmon and vodka risotto

saute onion and garlic in butter until fragrant

add diced smoked salmon, saute one minute

arborio rice

add rice, saute for two minutes

deglaze with vodka, season with sea salt and cayenne pepper

add vegetable stock in small quantities, just enough to barely cover the rice. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

add vegetable stock in small quantities, just enough to barely cover the rice, simmer. Stir constantly. Add more stock as the rice absorbs the liquid. This will take about 30 minutes

when the rice is tender but sill has a bit of a bite, add heavy cream and more diced smoked salmon. Simmer one more minute, check/adjust seasoning

sprinkle with freshly ground black pepper

smoked salmon and vodka risotto

finish with more smoked salmon and finely sliced scallions

smoked salmon and vodka risotto

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Hoisin Grilled Chicken Leg’s

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Many a cook tries desperately and forever to find a great seasoning for a simple grilled chicken when the answer to the search is so simple:
Lime juice, sea salt, soy sauce, sriracha, granulated garlic and hoisin sauce. It really does not get much better and easier than that. If you’ve never tried it, go ahead and do and you will have arrived 🙂

Bon Appetit ! Life is Good !

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hoisin grilled chicken leg’s with simple salad in white balsamic vinaigrette

grilling chicken

hoisin grilled chicken leg’s

simple salad in white balsamic vinaigrette

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Donkatsu

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Yesterday’s dinner was one of these dishes which are so universal that most countries have their own version of it, distinguishable only by it’s different presentation and condiments.
Tontkatsu is one of these dishes. It is basically a breaded pork cutlet, which in its home, Japan, is served in many variations. The version I prepared last night is served over a bowl of rice with egg, so “Tonkatsu ” becomes “Donkatsu”. Tonkatsu dipping sauce is served separately.

Bon Appetit ! Life is Good !
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Tonkatsu Dipping Sauce Recipe
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Gyū katsu Recipe
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Donkatsu

season cutlets with kosher salt and cayenne pepper, bread in flour, egg and panko bread crumbs. Fry. Remove to absorbent paper. Slice

add steamed rice to bowl

add sliced cutlet, eggs and orange wedge

Donkatsu

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
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