cooking

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:
:
Traditionally, in Southern Germany (Swabia and Bavaria), we serve our classic Ravioli (Maultaschen) in beef broth, with potato salad on the side. Then, if there are leftovers, we saute them the next day in butter with onions and eggs, accompanied by leaf salad.
Since I moved back to Germany, I have Maultaschen three to four times a month. They are easy to prepare at home and even available frozen in most supermarkets, nowadays the majority of brands a VERY good quality. ( I usually make my own, since I love a bit of veal liver in my stuffing – the ones on these pages are homemade). Alas, I buy them just as often ready made.  🙂
This time, when I was ready to reheat or saute the leftover Maultaschen from the previous day, I did not feel to go with the usual suspect of a recipe, so I came up with this wonderful variation. It is so good and delicious that it is now one of my standard recipe for leftover Maultaschen (and other types of ravioli)
:
Bon Appétit !   Life is Good !
:
:
Click here for  All About Maultaschen
:
:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

Cannellini Beans & Ravioli, Gratinated In Chilli/Tomato Cream

:

:
:
:

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

:
:
:
:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:
:
While Bella and I eat pork shank/knuckle/trotter quite often, veal shank, because of it´s price, is more of a “once in a while” treat.
As I mentioned before one these pages, veal named “Milk Veal” in Germany can only be from an up to 6 months old calf, therefore it carries a hefty price tag.
Nevertheless, at my age, there are not that many treats left to enjoy or afford, so this one seemed well worth the price. (Bella agrees fully.) 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Veal  on  ChefsOpinion
:
Click here for Bread Dumpling Recipe  on  ChefsOpinion
:
:
:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:

Kalbs Haxe, Semmelknödel, Und Rosenkohl Mit Speck… (Whole-Roast Veal Shank, Brussels Sprouts And Bread Dumplings)

:
x
:
:

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

:
:
:

:
:
:
:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:
:
Originally, I named this salad “Summer Salad” when I prepared it in August. But now, summer has passed around here and we are in deep autumn. Most tree leaves have changed from bright green to a golden brown, and the temperatures at night have dropped to a chilly 5 °C .
However. I just skyped with my friends Carlos and Gladis in Buenos Aires, Argentina, where the temperature was a toasty 32 °C, the perfect temperature to enjoy this summer salad on the terrace overlooking the pool and garden. 🙂  To see more about Carlos’ and Gladis’ beautiful place, click here “My Trip To Argentina”
:
In the meantime, enjoy this wonderful salad anywhere, anytime, and in any weather 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  Chefsopinion
:
:
:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese & Tomato Salad – Heirloom Tomatoes, Gouda, Radish, Onion, Basil And Scallion In Herb Vinaigrette

:

Cheese , Scallion, Radish & Onion in Herb Vinaigrette

:
:
:

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

:
:
:

:
:
:
:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:
:
Now that I am back in Germany, seafood is much harder to come by for me than back in Miami, and the variety does not even come close. At least, some of the folks who complained in the past about too much seafood on  ChefsOpinion  can now be more entertained with a wider variety of meat dishes, since the variety of dishes prepared with meat is so much larger here than there 🙂
However, just like I lusted over the past few Decades for familiar meat dishes from my original home, I now miss the seafood that was so readily available to me on my travels through the Caribbean, South East Asia, South America, the Orient, Alaska, Florida and so many other places along or close to the coasts´ of the World, especially at my other home Florida, where one can always count on ones friendly ?? neighborhood Asian market with their endless fresh/ live seafood selections.
So now, every so often, I will still splurge on a big portion of good-quality seafood for Bella and me, to make sure we don´t lose our touch with that part of happy eating.  🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for  Tzatziki Recipe
:
:
:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:

Stir-Fried Chili Black Tigers With Cucumber Salsa On Iceberg Hearts In Lime Vinaigrette, Tzatziki

:

Tzatziki

:
:
Bellas Portion
Initial portion I should say, of course she got more of my tigers  (and lettuce with tzatziki, which she loves)   🙂
:

:
:
:

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

:
:
:

:
:
:
:

Chicken And Udon In Coconut/Chili Soup

:

Chicken And Udon In Coconut/Chili Soup

:
:
While this soup might seem a bit in the style of Thai food, it actually isn´t, but rather, it is a combination of things I love to be in my food – juicy simmered or roasted chicken, coconut/chicken broth, ginger, garlic, Ichimi togarashi, furikake, cilantro, Thai sweet chili sauce, and udon noodles, items you can usually find at all times in my fridge and in my cup board.
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet. 🙂
In fact, if you already have leftover cooked (or roasted) chicken in your fridge, the whole process of assembling and finishing this dish will not take more than a few minutes 🙂
.
Pls note :
Adjust the quantities and use of all the ingredients according to your own moods, taste buds and their availability.  🙂

:
Bon Appétit !   Life is Good !
:
:
Click here for more  Soup  on ChefsOpinion
:
Click here for more  Chicken  on ChefsOpinion
:
Click here for more  Coconut  on ChefsOpinion
:
:

Chicken And Udon In Coconut/Chili Soup

:

Chicken And Udon In Coconut/Chili Soup

:

Chicken And Udon In Coconut/Chili Soup

:

:
:
:

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

:
:
:

:
:
:
:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes & Potato-Cucumber Salad

:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

:
:
Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the veal ).
The laws and regulations, and most importantly the government controls  concerning veal, are quite different in Europe and the US, and too complicated and confusing, so I suggest to anybody who has any interest in the matter should study it on official government websites of the different States in the US, as well as on the official government websites of the different countries in Europe.
However, the simple reason why I seldom bought  “VEAL” in Florida was because it was priced in the stratosphere and usually not real “VEAL” as we know it in Germany. There are even well-established categories (types) of veal, but again, that´s too complicated for most folks who never eat veal anyway.  😦
I don´t intend to sound negative about this, just an observation and the reason why you hardly ever saw a post about veal liver on ChefsOpinion while my home was in Florida.
.
But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
:
:
Click here for more  Veal  on  ChefsOpinion
:
Click here for more  Liver  on  ChefsOpinion
:
:
Bon Appétit !   Life is Good !
:
:
:

PS.
The quantities on this page serve one generous portion (as shown)
Two regular portions
Four appetizers (cut ea slice one more time so you have 4 ea small portions)
:
:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape Tomatoes & Potato-Cucumber Salad

:

Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

:

Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

:

Potato-Cucumber Salad

:
:
:

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

:
:
:

;
;
;
;

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:
:
The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did not have any desire to go shopping at the moment, I came up with this concoction, which, although different from goulash, turned out to be just as delicious and satisfying.  🙂
It contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Beef Stew  on  ChefsOpinion
:
Click here for more  Beef  on  ChefsOpinion

:
:
:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:
:
:

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

:
:
:

:
:
:
:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

:

Pasta e fagioli , meaning “pasta and beans”, is a traditional Italian soup, (although beansoup with pasta is served the World over, with different beans, different pasta, meats or seafood and vegetables, and of course different local names).
Like many other Italian favorites, including pizza and polenta, it started as a peasant dish, being composed of inexpensive ingredients. It is often called pasta fasul (fazool) in the United States, derived from its Neapolitan name, pasta e fasule.

Recipes for pasta e fagioli alter greatly, the only true requirement being that beans and pasta are included. Ingredients vary from region to region, town to town, restaurant to restaurant, household to household, cook to cook, and of course, also depend on available ingredients.
Pasta e fagioli is most commonly made using cannellini beansGreat Northern beans or borlotti beans, and a small variety of pasta such as elbow macaroni or ditalini. The base typically includes olive oilgarlic, minced onioncelerycarrots and often stewed tomatoes or tomato paste. Some variations omit tomatoes and instead use a broth base. Preparation may be vegetarian, or contain meat (often bacon or pancetta) or other proteins and a meat-based stock. The consistency of the dish can also differ to a wide range, with some being soupy, while others are much thicker. For instance, in Bari the dish is thicker in consistency and uses mixed pasta shapes. It also uses pancetta in the base of the sauce. Other varieties call for the beans to be passed through a food mill, giving it a stew-like consistency.
As for the version on this page, it could not be more perfect for my personal taste/texture. I prepare Pasta and beans in uncounted versions all the time, but pigs feet, pork/tomato broth, pasta and bean can hardly be topped (unless you add tripe)  🙂

P.S.
The word for “beans” varies in different Italian languages, e.g. fagioli [faˈdʒɔːli] in standard Italianfasule [faˈsuːlə] in Neapolitan, and fasola [faˈsɔːla] in Sicilian. “Pastafazoola“, a 1927 novelty song by Van and Schenck, capitalizes on the Neapolitan pronunciation in the rhyme, “Don’t be a fool, eat pasta fazool”; and the song “That’s Amore“, by Warren and Brooks (popularized by Dean Martin), includes the rhyme “When the stars make you drool, just like pasta fazool, that’s amore”.

Pls note:
Part of the above article is an excerpt from wikipedia.
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Soup  on  ChefsOpinion
:
Click here for more  Stew  on  ChefsOpinion
:
Click here for more  Beans  on  ChefsOpinion
:
:
:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)


:

Pasta E Fagioli (Pasta Fazool) (Pasta And Beans)

 

:
:
:

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


:
:
:


:
:
:
:

 

Pork Nirvana – “Schweinebraten Mit Kartoffelsalat & Bratensaft” – (Roast Pork With Potato Salad & Jus)

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:
:
:
First of all, a word of warning:
This is NOT your typical American-or Latin –style, super-long cooked roast pork.
This is German / Bavarian-style roast pork, very juicy (no need to drown it in sauce to be able to swallow it), very delicious pork with a wonderful texture, more like a perfectly cooked steak than a stringy mess that falls apart when you barely touch it.
While I enjoy both versions (as you know from previous posts), today´s version is by far my favorite one. Assuming you have pork of perfect quality, roasting it this way outshines the “cooked-to-death” variation by a mile. 🙂
While the pictures seem to show pork which is still a bit undercooked, I can assure you it was fully cooked, extremely juicy, had the texture of a very tender steak and, surprise surprise, had a pure, unadulterated pork taste which was further enhanced with the slightly thickened pork jus which collected during the cooking in the drip pan beneath the roast and was enhanced with a generous jug of good quality Merlot.
In other words –  Pork Nirvana. 🙂

:
Bon Appétit !   Life is Good !
:
:
Click here to see what happened to this particular Knuckle
:
Click here for more  Pork  on  ChefsOpinion
:
Click here for more  Roast  on  ChefsOpinion
:
Click here for a variety of  Potato Salad Inspirations  on  ChefsOpinion
:
:
:
:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:

Schweinebraten Mit Kartoffelsalat & Bratensaft – “Roast Pork With Potato Salad & Jus”

:
:
:

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

:
:
:

:
:
:
:
:

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon-Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>
>
The texture of beef neck is absolutely stunning. I wish I’d be able to buy just a slab of the meat, without the bones. That would make the perfect goulash or braised roast. In the meantime, I’ll just have to make do with the neck bones and the meat on them. They are of course the same wonderful texture and flavor as a large boneless slab would be, but naturally, the presentation suffers a bit.  😦
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Beef Neck  on  ChefsOpinion
>
>
P.S.
These bread dumplings are a typical example of the fact that most savory recipe measurements are at best guidelines. In this case, there are too many possible variables for the ingredients to use ANY measurements. Rather, the measurements are loose guidelines. For dumplings especially, experience is the key to a successful dumpling. As I mentioned in previous posts, most young (or old) cooks and chefs have never perfected the art/craft of proper dumplings for that particular reasons  – one needs experience and  “feeling” to get the ratios of the ingredients just right. Dumplings of any type (fish, meat, liver, potato, bread, lobster and so forth must be very light without falling apart while cooking. By just following measurements, because of the many and large variables, this is impossible to achieve. One needs practice, practice and practice – THEN one needs feeling, feeling and feeling. I believe the reason why we hardly see dumplings on menus anymore is the same as the reason why most cooks embraced the idiotic habit of eating fish, pork vegetables and other food items “seared on the outside, raw on the inside”, – any moron can achieve that without any skills, knowledge or experience 😦
Anyway, don’t be discouraged if by the first try you don’t succeed, – just put in lots of practice, lots of love and lots of feeling, and soon you too will be able to enjoy homemade dumplings (and properly cooked protein) as often as you crave it 🙂

>
>
>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Braised Beef Neck In Merlot/Mushroom Sauce With Bread Dumpling (Geschmorter Rindernacken In Merlot/Champignon -Soße Und Semmelknödel)

>

Semmelknödel – Bread Dumpling

>
>
>

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

>
>
>

>
>
>
>