culinary bliss

Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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This soup contains four of my most beloved food-ingredients :
Strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat.Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Serve the soup with the whole shank slice, bone-in (with the bone marrow), or, for convenience, remove the meat from the bone and cut into bit-size pieces, then remove the marrow from the bone and divide it between the soup plates, top with the rest of the ingredients and the broth.
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Bon Appétit ! Life is Good !
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Preparation :
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: blanch 2 ea thick beef shank slices (think Osso Bucco), drain and rinse, put into a large pott with 3 qt of water, season with 2 ea star anis, 1 tblsp garlic paste, 2 tblsp kosher salt, 1 tsp grated ginger and cayenne pepper to taste, simmer until meat is tender but NOT falling apart (This should take about 2 – 3 hours ) (at this point, there should be about 1 qt broth remaining, if not, adjust

: cut 2 cup onions, 2 cup carrots, 1/2 cup scallions and 1 cup Italian parsley

: clean/wash 20 ea grape tomatoes, remove vine

: cook at last two types of pasta of your choice, drain, reserve

: when the meat is tender, remove from broth, keep meat warm /moist under a dry kitchen towel

: add the carrots and onions to the broth, simmer until tender but NOT mushy

: add the cooked pasta and the grape tomatoes and scallions

: remove from heat, check/adjust seasoning

: place the beef on the bottom of a serving bowl, top with the soup, pasta and veggies, serves 2 when served as a main course, when removed from bone and cut, makes 4 generous appetizer portions

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

: Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Pasta With Sun-dried Tomato/Cashew-Pesto And Ricotta

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Question : Who love’s a bright-green, traditional, heavenly aromatic basil pesto?
Answer : Just about everybody does, that’s who. (Including myself)
However, for my very own personal taste, I prefer to pair traditional pesto with light and airy gnocchi, while I love to marry a rustic pasta like penne rigate, rigatoni, farfalle or bucatini with a more complex pesto such as this Sun-dried Tomato/Cashew-Pesto.
I hope that the Italian purist’s out there will forgive me and maybe even agree with my opinion that a non-traditional pesto such as this Sun-dried Tomato/Cashew-Pesto can elevate a simple pasta to even greater culinary bliss than a one-note basil/pine pesto nut will ever be able to do. In my humble opinion, anyway……. 🙂
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Bon Appétit ! Life is Good !
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Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Preparation :
To read instructions, hover over pictures
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: to 1 cup sun dried tomatoes preserved in olive oil add 1/2 cup olive oil, 1/4 cup salted cashew nuts, 2 tblsp garlic paste, kosher salt and cayenne pepper to taste

: pulse with hand mixer until coarsely chopped

: add 1 cup tightly packed basil leaves and 1/2 cup grated parmigiano reggiano, pulse again until basil is coarsely chopped, check/adjust seasoning

: Sun-dried Tomato/Cashew Pesto

: meanwhile, cook and drain 1 lb pasta, add 1/2 of the pesto (reserve left over pesto for other use)

: mix pasta and pesto

: divide pasta onto four serving plates

: sprinkle pasta with fresh-grated parmigiano reggiano, top with 2 oz ricotta, sprinkle with small basil leaves ; serves 4

: Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

: Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

: Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Mushrooms And Udon Noodles In Oyster Sauce

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It seems to me that the biggest return (culinary bliss and satisfaction) for the smallest investment (time, money and work) was, is and always will be, the preparation of food.
While there are of course very expensive, time-consuming, complicated and labor intensive dishes to be had, the majority of great food can be prepared in a snap. The following is just one of these dishes. All ingredients can be had for a few bucks and the actual prep and cooking time is only about 15 minutes.
So folks, please don’t say you don’t have time to cook. Just face your demon’s and admit that you don’t like to cook 🙂 😦 .
On the other hand, if you don’t know how to cook, that’s a whole different story. For you I have a simple solution to that malady : Follow my blog and get inspiration for simple dishes and instructions how to prepare them- this will be the first step to help you overcome the biggest hurdle, because most of the instructions on ChefsOpinion are dead-simple and require only the most basic culinary knowledge to produce great results.
First step – start trying………. 🙂
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Bon Appetit ! You Can Do It !!!
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Mushrooms And Udon Noodles In Oyster Sauce

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Mushrooms And Udon Noodles In Oyster Sauce

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Preparation :
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: cook udon noodles in salted water, drain, coat lightly with sesame oil

: prepare a slurry of cornstarch and water

: stir fry sliced onions and fresh, quartered shiitake mushrooms until onions lightly caramelized

: add oyster mushrooms, saute another minute, add oyster sauce, soy sauce, garlic paste, grated ginger, chili sauce and a bit of chicken stock or water