ethnic recipes

Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

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Schwäbischer Zwiebelkuchen is usually eaten in late Summer and early Fall, typically served with new wine, but fans (there are legions of them, including myself), will eat it year-round. As with any “traditional/classic” dish which is mostly prepared at home, there are many variations, most of them excellent. After all, it is pretty hard to screw up a simple dish like this, consisting of just a few basic ingredients –
Yeast Dough, (or shortcrust)
Creme Fraiche, (or, in a pinch, sour cream, which makes it slightly more tart)
Onions, sautéed, diced, (or sliced), anywhere from just transparent to caramelized
Bacon, (or not)
Chives (or not)
Caraway Seeds, (or not)
Eggs,
Salt & Pepper,
Round Pie Pan (or square or rectangular)
Deep Dish Springform (or large flat sheet pan) – because of the different heights, the ratio of onions to cream mixture also varies greatly.

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I grew up eating Schwäbischer Zwiebelkuchen all the time, but even in the area where I lived, cooks (mostly housewives), were very flexible which the variation they would use.
The only exception was the Schwäbischer Zwiebelkuchen from the time I was but a small child until I was about 7 years old, after which time the village communal oven was not used anymore. Up ’til I was about 7 years old, we still had a communal oven in the village bakery, everybody followed the same regional, well-established recipe. During that time, most farmers wife’s baked huge sheet pan’s of Zwiebelkuchen in the communal oven (as well as the bread for the following week).
Because there where no refrigerators in farmers homes at that time, a good part of the Zwiebelkuchen was shared with friends and neighbors, so that nothing was wasted. This is how I got my first taste of Schwäbischer Zwiebelkuchen, since my Mom was a city girl and was not fond of cooking, baking or any other domestic chores. when I was about five, my family moved from a large City (Stuttgart) to the small Village of Gechingen, where my father inherited his childhood home from my grandparents, who, like their parents and their parents and their parents……… were farmers. Growing up in a rural environment was in part very great, and in another part very bad for a city boy. I never got used to some of the customs, way’s and restrictions the small-village life provided us with. (One of the biggest reasons why I left home to start an apprenticeship as cook before I was 14 years old)
But, all the food from this time, including Schwäbischer Zwiebelkuchen, became highly regarded favorites as I got older. To this day, I seek those dishes wherever I go. Sadly, most everywhere, many of these items are not valued anymore and have gone the way of so many old-fashioned things – they have just disappeared. Good food, dood customs, good manners and so many other good things we used to respect, love nurture and appreciate in the past are just gone. Those of us who still (or just newly, in some cases) are fond of the time-proven pillars of “the good old times”, can only hope that “old is new again” will one day soon again apply to most of the beloved standards of our past 🙂
Until then, when I crave Schwäbischer Zwiebelkuchen, I have to prepare it myself.
And now, don’t get me going about old-fashioned manners, customs, and decent behavior…….
Bit of a nostalgic, old farts rant there, but I feel better now 🙂
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Bon Appétit !   Life is Good !
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Zwiebelkuchen Dough:
Use your favorite shortcrust dough or yeast dough.
Substitute with pre-made shortcrust dough, pizza dough, pre-baked Quiche crust or pre-baked pizza crust. I suggest you experiment until you find your favorite. It’s well worth the extra effort 🙂
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Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

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Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

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Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

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Schwäbischer Zwiebelkuchen (Swabian Onion Tart/Pie/Cake)

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Preparation :
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe, Mit Spinat Und Pasta)

Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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When all else fails, this soup will make you feel better………(Just ask Smithy)  🙂
If you prefer, replace the linguini with any type of pasta, potatoes, or rice.
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P.S.
If you don’t like to use chopsticks, break the linguini (or any other type of long pasta) into small pieces before cooking.
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Bon Appétit !   Life is Good !
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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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to plate, add 1/2 of ea pasta, spinach and beef to a large soup plate, add beef broth

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Smithy’s Beef Rib Soup With Spinach And Pasta (Rinder Suppe Von Der Rippe Mit Spinat Und Pasta)

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Preparation :
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Roast Cornish Hen With Caramelized Onions And Potatoes (Best Potatoes EVER?)

Roast Cornish Hen With Caramelized Onions And Potatoes

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Upon first glance, one’s impression would be that the Cornish Hen is the star of this dish.
While this is certainly the case in the looks-department, when it comes to taste, these potatoes do steal the show. (But of course, the Cornish Hen is awesome as well) 🙂
First, the potatoes and onions are coated in duck fat, seasoned with rosemary sprigs, kosher salt, and fresh-cracked black pepper, then slowly roasted until golden brown. Next, duck stock (or chicken stock)  is added,  topped with a whole Cornish Hen and roasted for another 45 minutes, during which time all the rendered fat from the Cornish Hen, together with its richly seasoned juices, oozes into the potatoes and combine to produce the best potatoes you will find this side of culinary heaven 🙂
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Bon Appétit !   Life is Good !
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Roast Cornish Hen With Caramelized Onions And Potatoes

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Best Potatoes EVER?

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Roast Cornish Hen With Caramelized Onions And Potatoes

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Preparation :
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Easy Does It # 35 – Torrejas

Torrejas

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Like most groups of lovers of traditional, old and beloved dishes, Torrejas have their fans divided into two main parts: on one side of the fence you’ll find the traditionalist’s, who don’t want to change a thing and believe that only the original recipe and ingredients are worthy of  their love, and, on the other side of the fence, the folks who believe that nowadays we have access to better and more varied ingredients and therefore should try to improve recipes whenever possible, as long as the character of a dish is respected.
I personally respect both sides, depending on the dish involved. However, when it comes to Torrejas, I am a big fan of improving the original, which is just stale bread, dipped in milk or wine, then dipped in whole whisked eggs, sautéed and finally sprinkled with sugar. While there is nothing at all wrong with that, I believe you can agree that the version on this page outshines those simple, traditional Torrejas by a mile. (I can imagine the steadfast traditionalist’s reaching for their cannons right now……. 🙂
But anyway, don’t knock it until you try it. I am sure you too will become a convert, at least as far as Torrejas are concerned.
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Bon Appétit !   Life is Good !
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Click here for an easy Cranberry/Pecan-Bread Recipe
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Click here for more  Pan Perdu (Arme Ritter) (French Toast)  on  ChefsOpinion

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Torrejas

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Torrejas

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Torrejas

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Torrejas

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Preparation :
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

Remembering  the “Good Old Times”, when I went to Germany I was looking forward to enjoy escargot as often as possible, since in the not so distant past, escargot was one of the dishes which one could find on the dinner menu of most restaurants, usually prepared “A La Bourguignonne” and served in their own shells, but also frequently as soup or in puff pastry.
I was disappointed to find that escargots have mostly gone the way of so many other delicacies ( Tortue “Lady Curzon,  Foie Gras, Duck a la PresseTurtle Steaks, Turtle Stews, Abalone Meunière,  Sole Véronique,  Crab Louie,  Trout Almondine,  Canard à l’Orange, just to mention a few…….
I did manage to find snails on two occasions on the menu, but sadly, both were but a shameful rendition of the once glorious dish (One was escargots a la Bourguignonne, which were burned on top and completely tasteless, the other was escargots in puff pastry, which was served in a soggy puff pastry shell, bound with a tasteless white sauce, deprived of even the slightest bit of the de rigueur Pernod, which is supposed to grace the sauce of escargots in cream.
So, as usual, in order to satisfy my craving, I had to prepare it myself at home. In the past, I have tried to find escargots in the grocery stores around here and sometimes scored, but in the past few years I was not able to find them anywhere anymore 😦 . Thank you Lord for the internet 🙂 . I ordered one dozen cans, which arrived a few days later and made me a happy man indeed.
Here now is the first version of Escargot I prepared…….
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Bon Appétit !   Life is Good !
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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Escargots A La Bourguignonne (Snails In Garlic-Herb Butter In The Style Of The Bourguignon)

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Preparation :
To read instructions, hover over pictures
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Who’s Ball’s Are Prettier Than Mine? – Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Not all meatballs are created equal. Some are different from others,  some are worse than others, and some are better than others.
And then you’ll come across these delicious, juicy, pretty Meatballs here, which are in a class all by themselves. Different? – For sure!  Better? – absolutely!
Well, at least that is my opinion, and I’ll stick to it until somebody can prove me wrong 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Balls  on  ChefsOpinion
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Garlic & Herb Yogurt  recipe :
Mix 1/2 cup Greek yogurt with 1 ea tsp garlic paste, chopped cilantro, chopped parsley and a chiffonade of mint, season with 1 tsp lime juice, and kosher salt and cayenne pepper to taste. This pairs well with most grilled and sauteed proteins and veggies 🙂
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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew


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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Rice Bowl With Spicy Meatballs, Black Beans & Garbanzo Stew

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Preparation :
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Tonkatsu With Cilantro/Pomegranate Rice

Cilantro/Pomegranate Rice

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Mixing  freshly steamed rice with cilantro is very common. Mixing cilantro rice with pomegranate seeds not so much, at least I have never seen it before.
But what a treat it is. The combination works very well, and both flavor and texture are outstanding. A great new addition to my standards repertoire 🙂
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Bon Appétit !   Life is Good !
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Click here for  Tonkatsu Sauce Recipe  on  ChefsOpinion
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serve with lemon and scallion (optional)

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Tonkatsu With Cilantro/Pomegranate Rice

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Tonkatsu With Cilantro/Pomegranate Rice

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Preparation :
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Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

When contemplating what to prepare for a combined breakfast/lunch today, I found that I had some leftover cooked potatoes, leftover “cebollas en escabeche” (escabeche de cebollas) and a packet of smoked salmon.
Within less than 10 minutes, this gorgeous dish was ready on the table.
Bella and I were happy and content, and cleanup was a snap. Easy peasy 🙂
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Bon Appétit !   Life is Good !
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Click here for  Cebollas En Escabeche  on  ChefsOpinion
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Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

Lunch Quickie – Smoked Salmon, Spicy Potato Salad And Sunny Side Up Eggs

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Preparation :
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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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In my opinion, pork tenderloin (fillet) is one of the most underrated cuts of meat. And of course, that is wonderful, because once people catch on, it will be priced out of reach of most folks (Lamb chops, anyone ? 😦 )
But since this has not happened yet, I can enjoy pork tenderloin as often as I wish, without going broke 🙂
This preparation looked and tasted particularly yummy. It’s economical and a snap to prepare, so there is no excuse not to indulge in this beauty once in a while.
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Bon Appétit !   Life is Good !
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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Grilled Pork Tenderloin With Portobello, Broccoli And Tomato

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Preparation :
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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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After a recent bout of gluttony during my month in Europe, I have to lose at least the 15 lbs I gained, and if I continue on my present path of eating and drinking sensibly, maybe even shedding at least 20 lbs in the first month, and another 15 during the second month.
So far I have lost 13 lbs since my arrival 15 day’s ago. 🙂
I am not on a diet, just eating less in general, smaller portions and instead of 2 or 3 large meals a day, only one, with lot’s of fruit and tiny snacks in between. Other than that, I basically eat what I feel like. Pasta (tiny portions), rice (tiny portions), potatoes (tiny portions). Meat and seafood (large portions), fruit (large portions) and huge amounts of salad of any kind, form, and shape, mostly greens with some kind of protein, such as the seafood salad featured here. I have the occasional glass of wine, lots of iced tea and water and a large pot of coffee daily. Breakfast usually consists of a large bowl of starch-free vegetable soup and peppermint tea, alternating on other days with apples and power bars.
So far since I started this, I have not felt hungry and have a lot more energy than when I started this 2 weeks ago.
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Bon Appétit !   Life is Good !
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P.S.
If you’d like to lose weight while eating and drinking well, you might want to check this out:
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD ON CHEFSOPINION”

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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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Grilled Seafood Salad – Baby Octopus, Squid And Shrimp On Romaine In Honey/Lime Yogurt Dressing

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