ethnic recipes

One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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When I posted “Eiskaffee” a few days ago, one of my linkedin readers mentioned “Spaghetti Eis”, which reminded me of this, another childhood favorite of mine (of every kid?)
When I was very little, on special occasions my parents used to take my brother and I to the “Eisdiele” (Ice Cream Parlor).
A few times, just when we were ready to order one of the ice cream wonders, my dad dampened the excitement by declaring that because we did not yet have lunch, instead of ice cream he would have to order the only main course available, spaghetti.
This caused a short moment of bitter disappointment, only to be replaced with euphoric jubilation when THIS dish arrived. (Because I was so young, they were able to pull this off more than once 🙂
So there you have it, another happy childhood food-memory 🙂
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Bon Appétit ! Life is Good !
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One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: vanilla ice cream, white chocolate, mint, raspberries, spaetzlepresse

: press the icecream through the spaetzlepresse, return “spaghetti” to the freezer

: mash the raspberries

: grate the chocolate

: top the icecream with the raspberries, sprinkle with mint chiffonade and white chocolate; serve hot (just kidding)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

: One For The Kids # 4 – “Spaghetti Bolognese” (Spaghetti Eis)

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Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Gnocchi? Check!
Almonds? Check!
Brown Butter? Check!
Grape Tomatoes? Check!
Brussels Sprouts? Check!
Parmigiano Reggiano? Check!
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Wonderful, Beautiful , Tasty Dish? Check! Check! Check!
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Bon Appétit !   Life is Good !
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Click here for more Gnocchi on ChefsOpinion
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Gnocchi Recipe:
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Ingredients:
1 lb Russet potatoes,   cooked, peeled, mashed
A/P flour,   sifted – as needed
2 Eggs,  whole, whisked
Kosher salt, to taste
Cayenne pepper, to taste
1 0z Butter
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Method :
Add egg, seasoning and flour to potatoes, mix lightly until smooth.
Shape into gnocchi.
Make light indentations with a fork.
Cook a sample in simmering salted water. If too soft, add flour. If too dense, add egg.
Cook gnocchi in simmering water until gnocchi float. Remove with slotted spoon into strainer. Saute in melted butter.
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Gnocchi, Brussel Sprouts And Grape Tpmatoes "Almondine"

Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

Gnocchi, Brussel Sprouts And Grape Tomatoes “Almondine”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 1/4 cup sliced almonds in 2 tblsp clarified butter until golden brown

: ahhhhh, the aroma……..

: wash, clean and cut in half 1 lb brussels sprouts, blanch in salted water, shock, drain

: heat 4 oz butter until starting to brown (beurre noisette)

: add the brussel sprouts and 1 cup grape tomatoes and 1/2 tblsp garlic paste, saute until heated through

: add 16 oz fresh-cooked gnocchi, season with kosher salt, cayenne pepper and grated nutmeg to taste

: divide into 4 serving plates, sprinkle with the almonds and fresh-grated parmigiano reggiano

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

: Gnocchi, Brussels Sprouts And Grape Tomatoes “Almondine”

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Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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Going shopping at the grocery store involves ever bigger monetary transactions 😦 .
I used to enjoy shopping for food, usually buying way too much food and therefore giving away much of it in order to avoid waste.
Well, those times are nothing but happy memories. Whereas spending $200 a week was usually plenty enough to buy enough perishables, groceries and general household supplies for our family of 3 humans and 3 dogs just a few short years ago, the same amount now hardly covers the basic needs just for myself and Bella.
(Hearing the politicians in power tell the story, America is doing better all the time ???? – I wonder who really still believes this crap ?! )
Real income for the masses has actually decreased during the past decade, while cost of living has increased at an alarming rate, and a large part of the population can’t afford the basics anymore, such as good nutrition, healthcare, proper clothing, proper housing, transport etc. MANY people have to make a choice which essentials they will enjoy and which one’s to forgo, because a combination all of them together is out of their reach.
And now for the good news:
Cornish Hens are still one of the most affordable proteins, at around $ 4.00 a pop in most big city supermarkets 🙂 Even secondary cuts of other proteins usually cost at least the same or more. In this context it is great that most folks are not so familiar with cornish hens, which results in less demand and therefore keeps the price at an affordable level.
So, there you have it: A great quality protein at an affordable price 🙂
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Bon Appétit ! Life is Good !
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Click here for more Cornish Hen on ChefsOpinion
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Ginger And Soy Braised Cornish Hens With Cucumber Pickles

Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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

: cut cornish hens in half ( if you have guests for dinner, you might want to trim the legs and wings and remove the backbone; however, for a more informal meal, holding the hens with your hands and taking the meat of the bones with your teeth is part of the pleasure of eating poultry) 🙂

: season with 2 tblsp chili paste, 1/2 tblsp garlic paste, 1 tblsp soy sauce, 1 tblsp hoi sin sauce,1 tsp grated ginger and kosher salt to taste

: saute hens in 1 tblsp peanut oil on both sides until golden brown

: beauties …… 🙂

: add 1 cup chicken stock and 1/2 cup sherry, cover and simmer until cooked through and liquid has all but evaporated

: meanwhile, prepare the spicy cucumbers; cut 1 medium size cucumber on 4 sides, leaving and discarding the seedy center

: seedless cucumber batons

: season with 3 tbls sweet thai chili paste, 1 tblsp rice vinegar, 1 tsp garlic paste, 1/4 tsp grated ginger, 1 tsp sesame oil and dried chili flakes and kosher salt to taste

: Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

: Ginger And Soy Braised Cornish Hens With Spicy Cucumber Pickles

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Eiskaffee

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During the past few very hot and very humid weeks I went to a couple of different establishments to get a cooling drink which I have had a huge craving for lately – “Eiskaffee“.
Today, after numerous unsuccessful attempts, I finally ended-up making it myself at home, because I could not get it anywhere 😦
Maybe it’s because German “eiskaffee” translates into English “Iced Coffee”???
At different places I was served various things, none of it even close to a Eiskaffee. Most versions were simple coffee with ice cubes, some contained added cream or condensed milk, some of them cold brewed coffee with ice cubes (why waste your time and $ on cold-brewed coffee when you water it down with ice??) but none of them was the original I was craving for.
You see, Eiskaffee is usually served at a Café (coffee shop), Eiscafé or Eisdiele (Ice Cream Parlor) in Germany. There you can order a huge variety of “Eisbecher“, different concoctions of ice cream, fresh or canned fruit, whipped cream, liquors, sweet wafers, coffee, chocolate, sprinkles, etc, etc, etc……..and one of the traditional Eisbecher is Eiskaffee. It’s simplicity is stunning, it’s wonderful taste and refreshingness even more so. Like all simple food and drinks, the secret in it’s greatness lies in the use of top-notch ingredients. Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top and, if used, good quality cognac or coffee liquor.
So simple! So Good !
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Bon Appétit ! Life is Good !
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Click here to see a large variety of Eisbecher
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Click here to see what’s NOT Eiskaffee
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Below see the real McCoy.
Two different presentations, same ingredients :
Top of the line vanilla ice cream, best quality, double strength coffee, fresh-whipped heavy cream, great quality coco powder to sprinkle on top.
Optional : A shot of good quality cognac or coffee liquor.
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Eiskaffee

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: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

: Eiskaffee

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Mango, Peach And Yogurt Smoothie

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My old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it…… 🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze 😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk –
And just like that, Voilà ! My new favorite drink was born 🙂
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À Vôtre Santé ! Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Click here for more Smoothies on ChefsOpinion
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Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash, peel and pit two very ripe mangoes and two ripe nectarines

: really ripe, really sweet….

: add fruits to a blender, add 1 cup Greek yogurt, 2 tblsp organic honey (optional), 2 cup 2% milk and 10 ea ice cubes, blend until smooth

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

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Quesadilla Con Frijoles Refrito

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Who say’s a Quickie can not satisfy………….
This one certainly will, and it takes but a few minutes to prepare and can be appreciated for breakfast, lunch, dinner, snack, or anytime between 🙂
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Bon Appétit ! Life is Good !
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Click here for more Quesadillas on Chefsopinion
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Quesadilla Con Frijoles Refrito

>Quesadilla Con Frijoles Refrito

Quesadilla Con Frijoles Refrito

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: toast two large flour tortillas on one side only

: spread the toasted side of one tortilla with 6 oz re-fried beans

: add 4 oz pickled banana peppers, 6 oz shredded mexican cheese mix and 1/4 cup chopped cilantro

: top with the second toasted tortilla, toasted side down, griddle on a comal or cast iron pan on low heat on both sides until golden and cheese melted

: remove quesadilla to a cutting board, cut into 6 wedges

: Quesadilla Con Frijoles Refrito

: Quesadilla Con Frijoles Refrito

: Quesadilla Con Frijoles Refrito

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Bratwurstsalat (Brat-Salad)

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Today I found some great German (almost) bratwurst at my grocer’s. Good looking, fresh and at $6.00 bucks for a pack of five, who could say no…..
At first I wanted to prepare them in the typical German style, sautéed or grilled whole, served with a leaf salad, potato salad and mustard on the side. But then I realized that I am more in the mood for a big bowl of composed salad, so this rustic beauty is what resulted.
Verdict : Prepared this way is much better than served the traditional way 🙂
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Bon Appétit ! Life is Good !
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Click here for more Sausage on Chefsopinion
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Click here for more German Dishes on ChefsOpinion
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Bratwurstsalat (Brat-Salad)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute 20 oz thick-sliced bratwurst in garlic oil until nicely browned and cooked through, remove to absorbent paper

: core and slice 1 ea red apple into fine slices, add two packed cups of fresh-cooked green beans, 2 cups cooked, sliced potatoes, 1 medium size sliced onion and 1 finely sliced yellow medium-hot chili

: to dress the salad, add 1/2 cup olive oil, 1/4 cup cider vinegar, 2 tblsp “Maille Whole Grain Mustard”, 1 tsp garlic paste, kosher salt and fresh-cracked black pepper to taste, mix all ingredients, check/adjust taste; to serve, place on a bed of dressed bib lettuce and top with chicharones ; serves 4

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

: Bratwurstsalat (Brat-Salad)

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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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Click here for more Pasta on ChefsOpinion
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Click here for more Pesto on ChefsOpinion
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Pasta With Sun-dried Tomato/Cashew Pesto And Ricotta

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on 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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Steak Salad Recipe # 2371

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Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
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Bon Appetit ! Life is Good !
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Steak Salad Recipe # 2371

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

: slice 10 ea medium sized red radishes into thick slices, add 2 tblsp kosher salt, mix and let rest to marinade for 20 minutes; squeeze-out excess water, discard water

: trim 16 oz beef tenderloin of all fat and skin, cut into lardons, season with 1 tblsp chili paste, 1 tblsp garlic paste and kosher salt to taste

: saute beef in VERY HOT pan until browned on the outside but still rare on the inside

: 4 ea hard boiled eggs, 1 ea yellow chilies, 1 ea avocado, peeled and cut into slices, salted radishes, 1 head endive,

: whisk 3 tblsp olive oil and chiffonade of 10 basil leaves with 1 tblsp white balsamic vinegar, kosher salt and fresh-ground black pepper to taste, mix with the salad

: divide salad onto 2 serving plates, top ea salad with half the sauteed meat each, garnish with more basil ; serves 2

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

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Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Here is another delicious plum recipe I want to share with y’all 🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6 :-). In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war, Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed 🙂
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Bon Appétit ! Life is Good !
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Click here for Indian Spiced Plum Chutney (A lloo Bukharay Ki Chutney)
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