dinner

Come Together………

>
>
Here are some of the meals I had during the last few days, utilizing some previously posted dishes –
.
–Potato Salad
–Pickled Cauliflower
–Pickled Broccolini
.
It goes to show that simple individual dishes which are great on their own will be even better when they finally come together as one.
Hopefully this will inspire you a bit to decide what will be next on YOUR dinner table 🙂
>
Bon Appetit ! Life is Good !
>
>

new york strip with pickled broccolini, pickled cauliflower and potato salad

spicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrette

>
>
>

: New York Strip

: new york strip with pickled broccolini, pickled cauliflower and potato salad

: new york strip with pickled broccolini, pickled cauliflower and potato salad

: new york strip with pickled broccolini, pickled cauliflower and potato salad

: spicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrette

: spicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrette

: spicy italian sausages with pickled cauliflower and tomato in honey/mustard vinaigrette

>
>
>
>
>
>
>
>

EASY DOES IT # 24 – Potato Salad

>
>
This potato salad is a far cry from the one I usually make at home, which is “Schwäbischer Kartoffelsalat” (Swabian Potato Salad), which does not contain Mayo or any other “stuff” besides potatoes, onion, stock, salt, pepper, oil, vinegar and sometimes herbs and/or bacon.
This one is a VERY different baby, but just as delicious 🙂
>
Bon Appetit ! Life is Good !
>
>
Link to more Schwäbischer Kartoffelsalat
>
>

Creamy Potato Salad

Potato Salad

>
Preparation :
>
>

: Slice and salt cucumbers, let rest for 20 minutes, squeeze out water

: add tomatoes, parsley and scallion

: add warm, freshly cooked potatoes, horseradish, kosher salt, cayenne pepper, a small dash of ketchup, mayonnaise and a dollop of yogurt

: Creamy Potato Salad

: Potato Salad

>
>
>
>
>
>
>

Bombay Vegetable Omelette

>
>
Although most egg dishes which I have encountered in India and Pakistan use hard-boiled eggs, this dish, which I make often when I have some leftover curry sauce in the fridge, seems to capture (for me) the spirit of Indian and Pakistani breakfast dishes I had in hotels and private homes while living (Pakistan) and traveling (India) in both countries 🙂
Serve with naan and / or rice
>
Bon Appetit ! कृपया भोजन का आनंद लीजिये ! (kripyā bhojan kā ānnaṅd lijīyai)
>
>
Link to “EASY DOES IT # 11 – CURRY”

Link to Naan Recipe
>
Link to Chelo / Polo
>
Link to Rice
>
>

Bombay Vegetable Omelette

Bombay Vegetables

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

: saute botton mushrooms in clarified butter until starting to brown

: add diced onions, saute until opaque

: add diced peppers, blanched broccoli and blanched cauliflower

: add curry sauce (see link to”easy does it – curry)

: add spinach leaves and a dollop of greek yogurt

: add plenty of chopped cilantro, check / adjust seasoning

: plate veggie-curry

: whisk whole eggs with kosher salt and cayenne pepper

: transform eggs into omelette 🙂

: place egg atop of veggie-curry, add a small dollop of greek yogurt and more chopped cilantro

: Bombay Vegetable Omelette

: Bombay Vegetable Omelette

>
>
>
>
>
>
>

Bologna & Cheddar Sandwich – Boss Level

>
>
If you’ll have a sandwich, you might as well make a good one ! This one certainly qualifies 🙂
>
Bon Appetit ! Life is Good !
>
>

Bologna & Cheddar Sandwich – Boss Level

>
>
P.S.
You might want to stop after step 3 – “gratinate until golden” and just enjoy one of the best garlic breads you’ll ever find 🙂
>
>
>
Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
>
>
>

: mix finely grated parmesan, garlic paste and garlic oil

: spread generously on two slices of sour dough bread

: gratinate until golden

: top both slices of bread with sharp cheddar, then top one slice with sliced cucumbers , season with kosher salt and chili flakes

: top with sliced mortadella

: top with sliced tomato, add horseradish to other slice of bread

: put both breads together, brush both slices with garlic oil

: saute or griddle bread on both sides until golden

: cover sandwich , keep cooking SLOWLY until cheese starts to melt. Meanwhile, make a salad with tomato, cucumber and vinaigrette, serve with sandwich

: Bologna & Cheddar Sandwich – Boss Level

: Bologna & Cheddar Sandwich – Boss Level

: Bologna & Cheddar Sandwich – Boss Level

: Bologna & Cheddar Sandwich – Boss Level

: Bologna & Cheddar Sandwich – Boss Level

>
>
>
>
>
>
>

Salade De Pâtes

>
>
A simple pasta salad will, more often then not, hit the spot for a simple yet satisfying meal.
And if you add some fruits to it, culinary bliss will be achieved with a minimum of fuss and expense 🙂
>
Bon Appetit ! Life is good !
>
P.S.
Use any protein or vegetable to replace the bologna and Swiss cheese, such as shrimp, crab meat, chicken, roast beef and/or any vegetable and cheese at hand.
>
More Pasta Salad
Even more Pasta Salad
>
>
>

Pasta Salad. Salade De Pâtes

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

: blanche asparagus in salted water

: shock asparagus in ice water, drain

: cook pasta, drain

: slice bologna and swiss cheese into julienne(or other protein / cheese of your choice)

: radish, cucumber, asparagus, swiss, bologna

: add COLD pasta, garlic paste, apple cider vinegar, mayo, mustard, ketchup, kosher salt and cayenne pepper

: serve with carambola and kiwi (or other fruit of your choice)

: mix all ingredients, check / adjust seasoning

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

: Pasta Salad. Salade De Pâtes

>
>
>
>
>
>
>
>

Chicken Noodle Soup With Broccoli Rabe & Tomatoes

>
>
My very own preference for chicken to use in a soup are the wings, which makes for a bit of messy eating at the dinner table. (Bella does not mind 🙂 )
So, if this is an issue for you, you might want to replace the wings with boneless diced chicken leg.
On the other hand, chicken noodle soup was never meant to be an elegant dish, so what the heck, use whatever makes you happy!
>
>
Simmer wings with water, sliced ginger, sliced garlic, kosher salt and cayenne pepper until wings are cooked through, about 30 minutes. Remove wings, set aside. Meanwhile, cook pasta, strain, toss with a bit of sesame oil. Strain soup, return to simmer, add chilies, broccoli rabe, tomatoes, scallions, hot sauce, soy sauce and wings, simmer another minute. Check / adjust seasoning. To serve, add pasta to serving dish, top with soup, wings and veggies, sprinkle with more scallion.
>
Bon Appetit ! Life is Good !
>
>

Chicken Noodle Soup With Whole Grain Pasta And Vegetables

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

: wings, garlic, ginger, blanched broccoli rabe, mild chilies, scsllions, whole grain spaghetti, hot sauce, say sauce, sesame oil

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

: Chicken Noodle Soup With Whole Grain Pasta And Vegetables

>
>
>
>
>
>
>

Chili/Duck Rice Sticks

>
>
The other day I roasted a whole duck to have for dinner but when it was almost done a friend called me to invite me for dinner, so I put the whole shamuckus in the fridge for the next day to be used. The following dish was the result and I must say – what an extraordinary satisfying result it was, both visual and taste-wise, which just goes to show (again) that sometimes leftovers are better than the original. (Mind you – not alway’s – but often enough)
>
Bon Appetit ! Life is Good !
>
>

Chili/Duck Rice Sticks

>
>
>
Preparation :
>
>
>

: soak rice sticks in water for five minutes, drain

: remove all bones from duck,, discard bones

: saute slivered garlic in peanut oil until crisp and golden, set aside

: saute sliced onions in peanut oil until caramelized but not crisp, set aside

: pure goodness………

: saute duck in very hot peanut oil until skin is crisp but meat still juicy

: add chilies and grated ginger, saute a few seconds until chilies blister

: add rice sticks, equal parts of hoi sin sauce, chicken stock, oyster sauce, soy sauce, sweet thai chili sayce and ketchup )don’t scoff on the ketchup, it adds acidity and sweetness as well as richness to the dish

: mix all ingredients well, add a dash of sesame oil, check / adjust seasoning

: add bean sprouts and scallions

: almost there………..

: plate noodles on a deep plate or bowl

: sprinkle with more scallions

: add onions

: sprinkle with crispy garlic

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

: Chili/Duck Rice Sticks

>
>
>
>
>
>
>

Shrimp And Lap Cheong Fried Rice

>
>
Leftover rice –
soup, congee or fried rice ? – that was the question ! 🙂
Well, this time the decision came easy because I also had a few slices of cooked ham and a few small shrimp in my fridge, along with some peppers and fresh eggs. And besides, I’ll have a good fried rice anytime 🙂
This version is very simple and only takes a couple of minutes to prep and execute. Just make sure you use day-old rice – fresh cooked rice is too moist and will not result in good fried rice !
>
Bon Appetit ! Live is Good !
>
>

Shrimp And Lap Cheong Fried Rice

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

: shrimp, lap cheong, peppers

: stir fry finely diced onions, grated ginger and garlic paste in peanut oil

: add shrimp, lap cheong and peppers, season with kosher salt and cayenne pepper, remove from oil, set aside

: add day-old cooked rice to oil, stir fry until rice makes popping sound

: move rice to one side of wok / pan, add more peanut oil, stir fry whisked eggs until scrambled

: mix rice and eggs, season with salt, pepper

: mix all previously stir fried ingredients with rice / egs, add sesame oil and a few drops of chili oil

: add sliced scallions, stir fry for another few minutes, check / adjust seasoning

: Shrimp And Lap Cheong Fried Rice

: Shrimp And Lap Cheong Fried Rice

>
>
>
>
>
>
>

$ 90 Salad Splurge …………….

>
>
How do you justify an $90 salad for one?
I do by arguing that if I go to a restaurant and spend the same amount or even more, especially here in South Florida, my food will most likely not be as good and most certainly not as ample and luxurious. Three lbs of stone crab claws ($75) is a generous portion but not excessive. Add the shrimp, avocado and the other ingredients and you reach an eye-watering $90 bucks- definitely not something you want to do often, but once in a while for a special occasion …………. so today I was celebrating my upcoming birthday (December 2nd !) 🙂
>
Bon Appetit ! Live a Little ! 🙂
>
>

Stone Crab And Shrimp Salad

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

: Stone Crab Legs & Shrimp

: mix endive, tomato, cucumber and ranch dressing

: plate salad and avocado wedges

: sprinkle salad with pomegranate seeds, top with crab meat and shrimp, drizzle with fresh lemon juice

: Stone Crab And Shrimp Salad

: Stone Crab And Shrimp Salad

: Stone Crab And Shrimp Salad

: Stone Crab And Shrimp Salad

>
>
>
>
>
>
>

Mama Tilly’s “Quer Durch Den Garten” Eintopf

>
Link to “Hans’ Lighter, Healthier Comfort Food”
.
>
I wish I could sit one more time at my parents dinner table and be served my moms “Quer Durch Den Garten” eintopf. Of course, as a child, veggies and stews were not exactly big time favorites, but, as with so many memories, decades later all we usually remember are the good parts of our experiences and so it is with this dish – so, one more time please 🙂
This dish shows up in many homes nowadays but its new name is usually “clear out the fridge”.
But, what was then, way back, poetically called “quer durch den garten” (across the garden) was literally just that – everything that was ripe in the vegetable garden and had to be used up before it spoiled. Therefore, during harvest time in our back of the house small veggie garden, “quer durch den garten” was a dish that showed up a bit too often. Always a bit different, sometimes added pasta or rice instead of potatoes, usually different vegetables (whatever was ready for consumption) and most always a different protein – bacon, sausage, chicken, beef, or a combination of whatever was available. Obviously, this is one of my favorite dishes now, but back then…….. 😦
So here it is, in honor of my mom’s “Quer Durch Den Garten” eintopf:
>
Bon Appetit ! Hans, you are not allowed to go outside before you finish your plate !!!
>
Link to ” Eintopf ”
>
Link to ” Gnocchi ” Recipe