europe

Curried Pumpkin, Potato And Coconut Soup

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The style of this curry soup has it’s origins in Europe. As I mentioned in previous posts, many decades ago, when I was an apprentice in Europe, “curries” were prepared the European way, nothing at all like “real curries” as they exist in far-away land’s 🙂
Madras curry powder, ground cumin, cream or milk, onion and banana and chicken stock were the main ingredients in our “curries”. They usually contained chicken or shrimp and were thickened with flour, or in the case of soups, with rice or potatoes. Although not in any way “authentic”, they were nevertheless (and still are!) very delicious in their own way.
During the years Maria and I gave regular dinner parties, we served this soup often and it was always a hit as part of a multi-course meal.
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Bon Appétit ! Life is Good !
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Click here for more Curry on ChefsOpinion
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Curried Pumpkin, Potato And Coconut Soup

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: pumpkin, onion, potato, cumin, curry powder, coconut milk

: saute julienne from 1 small onion in 3 oz whole butter

: add the flesh of 1 small pumpkin, 1 medium potato and 1 small banana, saute until the banana gets soft, add 3 tbslp curry powder, 1 pinch of ground cumin, kosher salt and cayenne pepper to taste

: saute until fragrant

: add 8 oz chicken stock, simmer until potatoes and pumpkin are soft

: add 8 oz coconut milk, simmer another 3 minutes

: place soup in blender or bowl with magic stick

: blend until smooth, check/adjust seasoning, serve in hollowed-out mini pumpkins or soup bowls; (if you use the pumpkin shells, submerge them in boiling water to sanitize for 1 minute); serves 4

: Curried Pumpkin, Potato And Coconut Soup

: Curried Pumpkin, Potato And Coconut Soup

: Curried Pumpkin, Potato And Coconut Soup

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Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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One of the reasons I miss Europe so much is the fact that dishes like this are practically impossible to find on a restaurant menu here (or in any home, for that matter). Simple, delicious, real food one can eat with gusto. Mind you, I would not want this every day, but once in a while…….
So, as usual, if you want the best, you might as well learn to prepare it yourself 🙂
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Bon Appetit ! Life is Good !
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Gekochtes Rindfleish In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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Preparation :
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beef chuck roast or other braising cut root vegetables, water, bring to a simmer, cook until meat is tender, remove meat, set meat aside

beef chuck roast (or other braising cut), root vegetables, water, small amount of salt, bring to a simmer, cook until meat is tender, remove meat, set aside

strain stock through a fine sieve

skim fat from surface

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

add heavy cream, kosher salt and white pepper, check / adjust seasoning

add grated horseradish

start cabbage by sauteing onions in garlic oil

add diced cabbage

add red and green peppers. kosher salt, cayenne pepper, maggi seasoning, saute until cabbage softens a bit, check / adjust seasoning

saute small blanched potatoes in garlic oil until golden, season with kosher salt and cayenne pepper

slice beef , arrange on serving dish

nape with horseradish sauce

serve with sauteed cabbage and potatoes

Gekochtes Rindfleisch In Meerettich Sauce – Boiled Chuck Roast In Horseradish Sauce

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” Spicy Yee Mee Soup, Pork & Vegetables “

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Yesterday I simmered some pork belly and used half of it to make ” Pork Belly Tacos ”
I saved the other half of the belly and the stock for today’s Dinner.
The result was just as delicious as I expected. In most fine dining in Europe and
the United States we usually don’t use pork stock. In Asia on the other hand, it is a
common soup base and widely appreciated for its richness and debt.
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