cooking

Steamed Pork Buns (Baozi)

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Today’s early dinner was so delicious, easy and fast to prepare. I now get my dumpling and bun dough fresh from my Chinese neighborhood restaurant, so dumplings and steamed buns are much more often to be found on my dinner table. To prep the stuffing only takes a few minutes, steaming the buns another 20 minutes or so. Great food in a snap 🙂
The stuffing for these buns was ground pork, finely chopped white cabbage, sesame oil, egg white, salt, pepper, garlic paste and grated ginger. Stuff the buns, arrange on oiled paper sheets in steamer, steam for twenty minutes and – bingo !

Bon Appetit ! Life is good !
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Steamed Pork Buns (Baozi), Sriracha, Wasabi

Steamed Pork Buns (Baozi)

Beautiful Charger

Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi),
drizzled with dipping sauce
( soy sauce, garlic paste, lime juice, chili oil)

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Sauteed Veal Liver “Hawaii”

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Here is how old I am:
When I got to name a new dish and it has pineapple in it, the first thing that comes to mind is “ala Hawaii”, just like in the good old day’s when everything was more simple and less complicated. What can I say, old habits die hard 🙂
However, this garnish of pineapple, tomato and scallion in red wine cream suited the veal liver perfectly and I thoroughly enjoyed it for tonight’s dinner.

Bon Appetit ! Life is Good !
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Sauteed Veal Liver “Hawaii”

: dust slices of veal liver with flour, saute in peanut oil until done to your liking. One minute before done, discard oil and replace with fresh butter, season with salt and pepper, remove liver to absorbent paper

: almost ……

: sauteed veal liver medium rare

: deglaze pan with red wine, add heavy cream and demi glace

: simmer until nape texture, check / adjust seasoning. Meanwhile, saute pineapples, tomatoes and scallion in butter

: veal liver in read wine cream

: Sauteed Veal Liver “Hawaii”

: Sauteed Veal Liver “Hawaii”

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Cream Of Asparagus, Potatoes & Mushrooms

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After a weekend of over eating and indolence I felt I had to scale down a bit on dinner tonight.
A bowl of soup seemed just right, so here is what I concocted:

Bon Appetit ! Life is Good !
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Cream Of Asparagus, Potatoes & Mushrooms

: saute garlic paste in butter

: add onions, saute until opaque

: deglaze with white wine

: add asparagus and potatoes

: add half chicken stock and half milk

: simmer until potatoes are soft

: saute mushrooms in butter, season with salt and pepper

: blend soup until smooth, strain through a fine mesh sieve

: add heavy cream, season with salt and pepper. To serve, add mushroom, sprinkle with chili flakes

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

: Cream Of Asparagus, Potatoes & Mushrooms

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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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Schwäbischer Zwiebelrostbraten Mit Pommes Frites (Swabian Style Rib Eye & Fries)

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One of any true Swabian and Austrian favorite dishes, zwiebel rostbraten is usually served with spätzle and a small salad.
For my lunch today I substituted the spätzle with “Hans Special Fries” and omitted the salad. I also added capers and a bit of the capers pickle liquid to the sauce. I have done that for many years and although not original, it will enhance the flavor of the sauce positively.

Bon Appetit ! An Guata !
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For Recipe Of Hans’ Special Fries, Click Here
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: pound a rib eye or strip until about 1/3 of an inch thick, season with salt and pepper, dust with flour and saute until done to your preference

: set steak aside, deglaze pan with caper jus and red wine

: add demi glace and capers, simmer one minute, season with salt and pepper

: meanwhile, fry very finely sliced onions in peanut oil until crispy, remove to absorbent paper, season with salt, pepper and granulated garlic

: Steak Frites

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

: Schwäbischer Zwiebelrostbraten Mit Pommes Frites

: Swabian Style Rib Eye & Fries

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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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Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

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Surf & turf, much different from your standard steak and lobster with fries. Different, but definitely not less delicious, maybe even more so and for sure more interesting 🙂
Thinly sliced striploin cutlets, cod filet’s, curried lentils and coconut rice, what a great combination of textures and flavors.

Bon Appetit ! Life is Good !
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Surf & Turf

Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Mise en place

: bring 1 cup well washed basmati rice, one cup water and one cup coconut milk to a simmer, season with salt and white pepper

: Cover airtight with aluminium foil, let simmer/steam for 20 minutes, leave covered for another 10 minutes

: just befor serving, remove cover and fluff with fork

: saute onions and bananas in garlic oil/paste

: add curry powder,turmeric and cumin, saute until fragrant

: add sieved tomatoes

: add lentils which have been soaked overnight, simmer until tender, season with kosher salt

: coconut rice and curried lentils

: mix garlic paste with extra virgin olive oil

: add black pepper

: add sea salt and freshly squeezed lime

: add lots of fresh coriander

: saute strip cutlets and cod filet’s, dip all sides in seasoning oil

: Surf & Turf – Striploin, Cod Filet, Coconut Rice And Curried Lentils

: Surf & Turf

: Surf & Turf

: Surf & Turf

: Coconut Rice

: Curried Lentils

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Mushroom Pizza With Edamame

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Today I had to catch-up with the chores I neglected during the week. Since this made for a very busy day, there was not much time to cook a fancy lunch, so a quick and easy dish was in order. This pizza fit the bill perfectly. Quick, easy, “lecker” 🙂

Bon Appetit ! Life is Good !

Link To Pizza Dough
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Mushroom Pizza With Edamame

: Mise en place

: saute garlic paste

: add mushroom, saute until starting to brown

: add onion, saute two minutes

: add tomatoes and blanched edamame, season with oregano, salt and pepper

: roll pizza dough, place on cornmeal dusted sheetpan, sprinkle with mozzarella

: top with mushroom mixture, sprinkle with freshly grated parmegiano reggiano

: bake at 500 F

: almost done

: drizzle with chili oil

: almost….

: top with hearts of romaine in garlic vinaigrette

: Mushroom Pizza With Edamame

: Mushroom Pizza With Edamame

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Hans’ Gnocchi & Strip

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This dish has everything I love: Steak, gnocchi, mushrooms, bok choy, wasabi and a few more other goodies, seasoned with lots of garlic paste and sriracha and – voilà, great comfort food prepared in a snap (I did have leftover gnocchi I had made the day before).

Bon Appetit ! Life is Good !
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For Gnocchi Recipe Click Here
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Hans’ Gnocchi & Strip

: season strip steak with kosher salt and cayenne pepper, grill to your preferred doneness

: meanwhile, saute mushroom in peanut oil

: add garlic paste, onions and red peppers

: add bok choy

: add gnocchi

: sprinkle with freshly grated parmesan

: top with strip, top with wasabi

: Hans’ Gnocchi & Strip

: Hans’ Gnocchi & Strip

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“Easy Does It” # 3 – Asian Inspired Chicken Wings And Drumettes

Perfect for super bowl party !
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Bon Appetit ! Life is Good !
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Easy Does It #3 Asian Inspired Chicken Wings And Drummets

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

season wings and drummets with kosher salt, sriracha, soy sauce, lime juice and granulated garlic, saute on both sides until cooked through

remove from heat, add sweet thai chilli sauce

add saoy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

add soy sauce, mix well so all the chicken is well coated. To serve, sprinkle with sesame seeds and scallions

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It: #3 – Asian Inspired Chicken Wings And Drumettes

“Easy Does It” #3 – Asian Inspired Chicken Wings And Drumettes

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