easy recipes

Metzelsuppe Mit Grießklößchen

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Of the thousands of readers and followers of ChefsOpinion, I am sure only a small handful will be familiar with this dish. To all others, I highly recommend this if you are a lover of hearty fare, especially now during the winter months.
Metzelsuppe, Schlachtsuppe, Metzel Supp, Kesselsuppe – the proper translation would be Slaughter Soup or Butcher Soup, which does not exactly sound politically correct these days. Sausage soup would be a more palatable name, although it would not give you the proper idea what this dish is all about.
When I was a kid, I grew up in Gechingen, a small village in the Black Forrest in Southern Germany (Baden Wuerttemberg). Most of our neighbors were farmers. Once or twice a year, they slaughtered one of the pigs which most of them raised at the back of the house in the Schweinestall ( Pigsty). It was a time honored tradition to bring the friends and neighbors which had no pigs of their own, each a pair of liver wurst, a pair of blood wurst, a small piece of boiled belly and a small amount of Metzelsupp. This soup was the stock which resulted by cooking all the sausages, belly, head, feet and tail of the pig in one large Cauldron. Some of the sausages burst during the cooking. This, together with all the flavor from the meat and fat, as well as from the herbs and seasoning used in all the sausages, made for the most flavorful soup you can imagine. My Mom usually served it either with Spaetzle or Grießklößchen as Einlage (garnish).
Later, when I was an cook apprentice, we also raised pigs at the back of the hotel (as did many other hotels and restaurants at the time who were lucky enough to have the space to do so).
As a price, everybody who helped with the slaughtering got to share the head as soon as it was boiled, served sprinkled with coarse salt and accompanied by sour dough bread and a cup of Metzelsupp. Life sure was good then……..

Now, I did not slaughter a pig on my patio yesterday so I had to resort to some other methods and ingredients to come as close as possible to the Metzelsupp of my youth.
To be sure it was not as rich and mind-blowing good as the real deal, but it came darn close and made me real happy 🙂
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An Guata Wönsch I Eich Älle !
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Click here for Semolina Dumpling Recipe

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Metzelsuppe Mit Grießklößchen

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Preparation :
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liverwurst, blood wurst, pork wurst - remove casing, crumble

liver sausage, blood sausage, pork sausage – remove casing, crumble

add sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

add sausages, thyme, oregano, sage, majoram, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

semolina dumpling massa

simmer dumplings in salted water until done, about 40 minutes, depending on size

almost……..

plate dumplings

add soup, sprinkle with chopped parsley

Metzelsuppe Mit Grießklößchen

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Steamed Cod Filet With Red Beet Risotto And Sugar Peas

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Risotto is such a delicious, easy preparation of rice that I am amazed it does not show up more frequently in homes and restaurants. Maybe because it has a stigma of being difficult to prepare and labor intensive, which is far from being the truth. While it does take time to prep and simmer for ca 25 minutes while stirring constantly, it might be called tedious but hardly labor intensive. It also has the advantage of being the perfect dish for a dinner party if done by the “restaurant method” – cooking the risotto about 2/3’s and then cooling off, later finishing the cooking process for just a few more minutes right before service time. (That’s how you get your risotto served on time in restaurants, otherwise too much time would pass from the time you order to the time you get served). Just remember to have the texture of your risotto slightly more liquid when you remove it from the stove top then you actually prefer the risotto when eating it, since the rice will continue to cook and absorb liquid between the time you stop cooking and the time you’ll have your first spoonful.
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Bon Appetit ! Life is Good !
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Steamed Cod Filet With Red Beet Risotto And Peas

Bella say’s : Let’s dig in…

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Preparation :
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season cod with kosher salt and white pepper, steam covered very slowly in butter and white wine, when cooked about halfway, set aside on a warm plate to slowly cook through

simmer cleaned red beets in salted water until cooked, reserve cooking liquid,peel and dice beets

set diced beets aside, return beet stock to a simmer, season with garlic paste and cayenne pepper

saute onions and garlic paste in butter

add arborio rice and saute another minute

add beet stock to the rice, enough to just cover, stir constantly, keep adding beet stock as it is being absorbed by the rice, constantly stirring

almost……..

when rice is almost al dente, add the diced beets and heavy cream, simmer while stirring until rice is al dente

add blanched green peas to the poaching liquid of the fish, let heat through for another minute

add blanched green peas to the poaching liquid of the fish, cover again, let heat through for another minute

add parmigiano-reggiano, check / adjust seasoning

add parmigiano-reggiano to the risotto, check / adjust seasoning

plate risotto

top risotto with steamed cod

top cod with green peas

Steamed Cod Filet With Red Beet Risotto And Peas

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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……, the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep 🙂
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms 🙂
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Bon Appetit ! Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

meanwhile, season steaks with kosher salt and fresh ground black pepper

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

in same pan, saute onions until lightly caramelized

add drained mushrooms and garlic paste

add heavy cream, salt and pepper

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

plate steaks and rustic bread to mop up the sauce and juices

top with mushrooms, sprinkle with more scallions

Rib Eye & Mushrooms In Cream

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Spicy Octopus And Rice Noodles In Peanut Sauce

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Yesterday, on my way home from work , I told myself that under no circumstance will I cook and clean up the kitchen, I was just too tired and a bit under the weather.
So, while driving along university drive and contemplating where to stop for a bite or some take out, evaluating the choices a I checked out the restaurants along the way, I crossed off one after the other, knowing that none of them would be able to satisfy my craving for real, good, tasty food for a decent price. Eventually, as I drove by my favorite Asian Market, I made a quick stop to buy some octopus sashimi. I was not sure at this point what I would prepare with it, but I usually have enough stuff at home to fix a couple of good meals. When I got home, rice noodles, peanut butter, soy sauce, garlic paste, grated ginger, chili oil, sesame oil, red chilies, green peppers and onions were the usual suspects. Together with the octopus they became a great and perfect dinner.
As usual, more often than not, if I want to eat exactly what I want, I have to prep it myself (and clean up the kitchen afterward 😦 ).
But as always, it was well worth the time and effort and I’ve saved a bunch of good dollars doing it 🙂
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Bon Appetit ! Life is Good !
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Spicy Octopus And Rice Noodles In Peanut Sauce

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Preparation :
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mix soy sauce, water, peanut butter, sriracha, sesame oil, lime juice, chili oil, simmer for one minute, if too thick, add water, if too thin, add peanut butter

season octopus with kosher salt and chili oil, saute in VERY HOT pan with garlic oil for about 3 seconds, remove from pan, set aside

saute onion, green peppers and red chilies in garlic oil

add rice noodles which you had soaked in warm water for 10 minutes then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

add rice noodles which were soaked in warm water for 10 minutes, then drained, add a small amount of soy sauce and water, cook until liquid has evaporated

put noodles to one side of the pan, add some more garlic oil, add whisked eggs, scramble, cook until eggs are dry

add peanut sauce, mix well

stir fry for another minute, check / adjust seasoning

plate noodles on serving dish, top with octopus, sprinkle with chives and sesame seeds

Spicy Octopus And Rice Noodles In Peanut Sauce

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Last night’s dinner was very atypical for me, since I usually don’t like nuts and/or fruits in my savory dishes.
However, in cooking, as in most other things, there is sometimes an exception to the rule, so this is one of the few exceptions where I actually like to add fruit and nuts to a savory dish for my own consumption 🙂
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Bon Appetit ! Live is Good !

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Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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Preparation :
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simmer potatoes in saltwater until tender, drain

add garlic paste and garlic oil

add heavy cream, kosher salt and white pepper

mash together until creamy

saute diced apples and walnuts in clarified butter until lightly caramelized

pork tenderloin

trim tenderloin, cut and flatten into steaks

season with kosher salt and black pepper, grill to your preferred doneness

plate potatoes

make an indention, add red wine sauce

top with steak

top with apples and nuts, sprinkle with chives

Grilled Pork Tenderloin, Caramelized Apples And Walnuts

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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

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Chicken eggs and fish eggs – what an incredible combo. Super tasty, beautiful to look at, quick and easy to prepare.
Have a wonderful day ! With this dish, you’ll have a great start 🙂
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Bon Appetit ! Life is Good !
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BREAKFAST OF CHAMPIONS # 43 – Eggs & Eggs

Eggs & Eggs

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Preparation :
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Naan

fry eggs in garlic oil, season with kosher salt

top naan with fried eggs, drizzle with sriracha

top with caviar of your choice (and wallet) :-)

top with caviar of your choice (and size of your wallet) 🙂

Sprinkle with fresh chives

Eggs & Eggs

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BREAKFAST OF CHAMPIONS # 42 – Brandade

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While a traditional brandade is usually made with salted cod (bacalao) and olive oil, over time many different variations have evolved. Today I’ve had a version that has evolved in my own kitchen. When Maria was still alive, I prepared bacalao for her often, since it was one of her favorite food’s and many times she asked for it to be prepared as brandade.
I myself, on the other hand, am a stout hater of bacalao ever since I encountered klippfisk and lutefisk (bacalao) the first time while I was working in Sweden during the early 70’s. While FRESH bacalao /torsk / cod / kabeljau remains one of my favorite fish’ of all time, the salted / dried / lye’d versions are not something I’d eat voluntarily, although I have cooked thousands of portions over time for guests in restaurants around the world and mostly for fellow sailors during my time as crew cook on Royal Viking Sky. I became quite an expert in preparing it, making many a Swede, Norwegian, Spaniard, Portuguese and any other bacalao / klipfisk / lutefisk- lover happy 🙂
So, while I don’t like bacalao, I adore brandade, so at home I make different versions often. I’ll have it for breakfast, lunch or dinner and sometimes, if I cook too much (usually), for all three meals on one day, served with different sidings and condiments.
So there you have it – a not so traditional “Smoked Salmon & Spinach Brandade”
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Bon Appetit ! Life is Good !
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Brandade

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Preparation :
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bake potatoes until soft, let cool, remove flesh

mix potaho with garlic paste, horseradish, kosher salt, fresh ground black pepper,

add heavy cream

mix ingredients well

add blanched spinch and diced smoked salmon

add blanched spinach and diced smoked salmon

almost….

put mixture in buttered baking dish

sprinkle with bread crumbs and grated asiago cheese

bake until golden and crisp, sprinkle with chives

Brandade

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Gratinated Breaded Beef Scallops, Brie & Tomato

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Paniertes Schnitzel, Milanesa, Katsu, Kotlet Schabowy, Filete Empanado, etc, etc. You have seen it a million times in various shapes, forms and names – the wonderful, easy to prepare, always satisfying breaded cutlet.
However, I bet you have never seen this version 🙂
This dish came to exist because it was what I had at home today and did not feel like going to the store to buy anything else. I love breaded food as long as it is crispy and not greasy. I love anything with brie cheese and I add grape tomato to just about anything……..
so there you have it, here is what I came up with for dinner today. Great looking, great tasting and easy on the wallet.
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Bon Appetit ! Life is Good !
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Gratinated Breaded Beef Scallops, Brie & Tomato

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Preparation :
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bread scallops in flour, eggs and panko, saute in butter until golden and crispy (the un-breaded one on the bottom is Bella's portion)

bread scallops in flour, eggs and panko, saute in butter until golden and crisp (the un-breaded one on the bottom is Bella’s portion)

season blanched potatoes with kosher salt and white pepper, saute in duck fat

mine and Bella’s

put scallops on a rack, top with seasoned (salt, granulated garlic and pepper)

put scallops on a rack, top with seasoned Grape tomatoes (salt, granulated garlic and pepper)

top with sliced brie

gratinate under broiler until cheese melts

🙂 🙂 🙂

sprinkle with fresh chives

Gratinated Breaded Beef Scallops, Brie & Tomato

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Morcilla And Garbanzos

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Friday night I had my good friend Curtis over for dinner. I made a dish which one usually would not think of serving to friends for dinner, unless they are Latino, Swabian, Austrian (or in any other way weird) 🙂
But honestly, serving Morcilla (Blutwurst, Blood pudding, Blood Sausage, Boudin Noir) to guests requires that you either know their taste in food very well or that you are silly and take a great risk and probably end up ordering take-out pizza:-)
However, Curtis was happy with the dish and so were Bella and I. I actually thought it was wonderful and very special.
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Bon Appetit ! Life is Good !
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For the 1907 Movie “La Course A La Saucisse”, click here
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Morcilla And Garbanzos

Morcilla
Image property of :
La Course à la Saucisse

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Preparation :
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saute dice onions in garlic oil, add morcilla, saute until sausages disolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heted through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute dice onions in garlic oil, add morcilla, saute until sausages dissolve, add garlic paste and heavy cream, simmer for one minute, add garbanzos, grape tomatoes, chilies and scallions, simmer until heated through, remove from heat, check / adjust seasoning (if necessary add some kosher salt and freshly ground black pepper

saute blanched small potatoes in olive oil, season with kosher salt and cayenne pepper

add two generous slices of avocado to hot serving plate

top with morcilla ragout

top with sauteed potatoes, top potatoes with crispy onions and scallions

top with sauteed potatoes, top potatoes with caramelized onions and sliced scallions

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Asian Style Glazed Pork Ribs With Fermented Black Bean Sauce

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This dish will suit everybody with a taste for Asian flavors but no great desire to spend a lot of time prepping food in the kitchen 🙂
Although this will take about 3 – 4 hours to cook, the actual prep-time is only about 10 minutes, the rest is waiting patiently for the ribs to become tender. You could blanch them in simmering salt water before roasting to save about two hours, but the texture and flavor would be very different.
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Bon Appetit ! Life is Good !
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Asian Style Glazed Pork Ribs With Fermented Bean Sauce

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Preparation :
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season ribs with kosher salt, cayenne pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a wter filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs

season ribs with kosher salt, black pepper, granulated garlic and five spice powder, cook at 230 F on a rack above a water filled baking pan until very tender, about three to four hours, depending on the size and quality of the ribs