Food

Potato Cream Soup With Apple, Chorizo And Mushroom

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While driving home today I started to feel this craving for potato soup, so I stopped at the grocer to get me some potatoes and cream.
While not the most elegant or pretty of soups, when done right it is a great dish, either as a snack, appetizer or, as in this case, a great main course all by itself.

Bon Appetit ! Life is Good !
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Potato Cream Soup With Apple, Chorizo And Mushroom

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saute onions in duck fat

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add a good amount of garlic paste

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add potatoes, chicken stock, kosher salt and cayenne pepper, simmer until potatoes are tender

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meanwhile, saute diced, skin on apples, chorizo and mushrooms in butter

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blend soup until smooth

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add heavy cream, check / adjust seasoning. To serve, top with sauteed garnish and scallions

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Potato Cream Soup With Apple, Chorizo And Mushroom

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Duck “Oscar”

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I figure that since this was my dinner last night during the Oscar’s and it was my own concoction, I might as well name this dish Duck “Oscar”.
(Otherwise known as “Hoisin And Honey Glazed Duck) 🙂
You might wonder why there are no side dishes in the pictures? – because there were none. I ate the whole duck by myself, so nothing else was needed. The duck was absolutely delicious, spicy and sweet at the same time, tender and succulent.

Bon Appetit ! Life is Good !

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remove the duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

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baste duck every ten minutes for another half hour

baste the duck every ten minutes for another half hour

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: marinade duck with soy sauce, sriracha, kosher salt and granulated garlic

: roast on a rack above a pan with water at 375F for about two hours, depending on size of duck

: meanwhile, prepare a basting sauce of honey, hoisin sauce, garlic paste and sriracha

: baste duck every ten minutes for another half hour

: remove duck, let rest for 20 minutes, strain liquid from pan, cut duck, serve with pan sauce

: Duck “Oscar”

: Duck “Oscar”

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Easy Does It # 6 – Express Ramen

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Dear Friend’s
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In the foodie world everybody act’s as if ramen has been invented yesterday morning. In reality, it has been around forever, being a very special and revered dish in it’s original form. However, since the instant variety has been invented, it has been the stable of millions of students and other young folks around the world. It is simple to prepare, costs only pennies and is filling and tasty.
I have made many different types of ramen soups over the past few decades, starting out with the instant form as a young kid. Gradually I started adding “stuff” to my soups, roast pork, chicken, beef, any kind of seafood, herbs, vegetables, cooked eggs, whisked eggs, poached eggs, you name it, it has found its way into my ramen. But even when I make it from scratch, I still use store bought ramen noodles. Some Asian specialty shops have good quality ramen, so if you can, splurge a little on quality. In a pinch, angel hair pasta cooked al dente, with a bit of baking soda added to the water, is a reasonable fine substitute.
However, today I want to show you how to make a simple ramen from the instant variety. Discard the seasoning packages that comes in the packs. Use a good home made pork stock (substitute with chicken stock if you prefer), season with miso, grated ginger, garlic paste, sea salt, soy sauce, sesame oil and sake.

Bon Appetit ! どうぞめしあがれ (Douzo Meshiagare)
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to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

Express Ramen

: cook instant ramen noodles in boiling salt water for one minute, strain, coat with sesame oil

: heat chicken broth to a simmer, add noodles, garlic paste, miso, soy sauce, sake, sea salt and grated ginger

: add bok choy and cooked shrimp let everything heat through without simmering, check/adjust seasoning

: to serve, add egg yolk to the soup (substitute with cooked egg if you prefer)

: Express Ramen

: Express Ramen

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Breakfast Of Champions # 33 – Frittata

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Oscar Night !

Let’s start the day with a breakfast that will help us get trough the day and the better part of the evening strong and fortified 🙂
I am a big fan of frittata, I prepare it quite often, seldom using the same ingredients, except of course the eggs. I use whatever is available from my fridge and / or cupboard. Any vegetables and protein and herbs.
Today it was eggs, herb butter, potatoes, peppers, faziola beans, bok choy and asiago cheese, seasoned with garlic paste, sea salt maggi and sriracha.

Bon Appetit ! Life is Good !

Frittata

: whisk whole eggs with sea salt and sriracha, add freshly grated asiago cheese

: melt garlic butter, add more garlic paste

: saute potatoes, bok choy, peppers, fazolia beans, season with salt and pepper

: add eggs to sauteed vegetables, cook until bottom has set, transfer to a 375F oven, cook until eggs have set

: Frittata

: Frittata

: Frittata

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Steamed Pork Buns (Baozi)

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Today’s early dinner was so delicious, easy and fast to prepare. I now get my dumpling and bun dough fresh from my Chinese neighborhood restaurant, so dumplings and steamed buns are much more often to be found on my dinner table. To prep the stuffing only takes a few minutes, steaming the buns another 20 minutes or so. Great food in a snap 🙂
The stuffing for these buns was ground pork, finely chopped white cabbage, sesame oil, egg white, salt, pepper, garlic paste and grated ginger. Stuff the buns, arrange on oiled paper sheets in steamer, steam for twenty minutes and – bingo !

Bon Appetit ! Life is good !
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Steamed Pork Buns (Baozi), Sriracha, Wasabi

Steamed Pork Buns (Baozi)

Beautiful Charger

Steamed Pork Buns (Baozi)

Steamed Pork Buns (Baozi),
drizzled with dipping sauce
( soy sauce, garlic paste, lime juice, chili oil)

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Sauteed Veal Liver “Hawaii”

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Here is how old I am:
When I got to name a new dish and it has pineapple in it, the first thing that comes to mind is “ala Hawaii”, just like in the good old day’s when everything was more simple and less complicated. What can I say, old habits die hard 🙂
However, this garnish of pineapple, tomato and scallion in red wine cream suited the veal liver perfectly and I thoroughly enjoyed it for tonight’s dinner.

Bon Appetit ! Life is Good !
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Sauteed Veal Liver “Hawaii”

: dust slices of veal liver with flour, saute in peanut oil until done to your liking. One minute before done, discard oil and replace with fresh butter, season with salt and pepper, remove liver to absorbent paper

: almost ……

: sauteed veal liver medium rare

: deglaze pan with red wine, add heavy cream and demi glace

: simmer until nape texture, check / adjust seasoning. Meanwhile, saute pineapples, tomatoes and scallion in butter

: veal liver in read wine cream

: Sauteed Veal Liver “Hawaii”

: Sauteed Veal Liver “Hawaii”

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Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

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Guess what I found this morning at publix – smoked pork shank ! Oh happy day 🙂
It made for the perfect Sunday dinner and a great end to a relaxing weekend.

Bon Appetit ! Life is Good !
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Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

simmer smoked pork shank in salted water until tender, about 2,5 hours. Meanwhile, saute onions and chorizo in duck fat

add cabbage wedges, chicken broth, salt and pepper, cover and simmer until cabbage is soft, about 20 minutes

meanwhile, saute blanched potato slices in duck fat, season with salt and pepper

meanwhile, saute blanched potato slices in duck fat, season with garlic paste, salt and pepper

serve with dijon mustard

Smoked Pork Shank, Steamed Cabbage & Sauteed Garlic Potatoes

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Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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I used to go through the trouble of making my own dumpling wrappers and steamed bun dough for my Asian dishes. A few weeks ago I had dinner at my neighborhood Chinese restaurant and I asked the owner if he would be willing to sell me some of the fresh wrappers for Jiaozi (steamed or boiled dumplings) and Baozi (steamed buns). To my big surprise, he agreed! Since then, I usually go at least once a week and get me some fresh wrappers for the days meal. Why not get them fresh, good quality, cheap and ready made if you can. However, I still like to make my own fillings, somehow I prefer to know exactly what’s in them 🙂
The filling for the boiled dumplings I prepared today consisted of the following:
Ground pork, chopped blanched spinach, whisked egg white, chopped water chestnuts (for crunch), salt, cayenne, sesame oil. Putt about one teaspoon of filling onto each wrapper, moist edge with water, fold over and squeeze the edges shut. Add to salted boiling water, reduce to simmer and cook until done. drain and add to soup or eat plain with a dipping sauce.

Bon Appetit ! Life is Good !
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Pork And Spinach Dumplings With Bok Choy And Straw Mushroom In Chili Broth

: saute garlic paste in peanut oil

: add chicken broth, pricked chilis and straw mushroom

: add grated ginger, let simmer 15 minutes

: add bok choy, drizzle with sesame oil

: meanwhile, cook dumplings in salted water

: strain dumplings, put in bowl, top with soup, drizzle with sesame oil, sprinkle with fried garlic

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

: Pork And Spinach Dumplings With Bok Choy And Straw Mushrooms In Chili Broth

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Sauteed Pickled Herring And Potato Patty (“Pommes De Terre Macaire” With A Twist)

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Once a regular item on a menu, I have not seen pommes macaire on a menu for many years. What a shame, since they are such a great dish and so easy to prepare. Another thing that baffles me is that whenever I ask folk’s if they like pickled herring, the answer is usually no. Then how come I see pickled herring and/or roll mops on just about every supermarket shelf? Somebody must be buying 🙂
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So when I had some leftover baked potatoes, I first thought of making another twice baked potato, but I cooked that often lately so I wanted to come up with something different and yummy, so here it is : Herring and potato patty, served with spicy potatoes and wasabi.

Bon Appetit ! Life is Good !
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Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

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potato, greek yogurt, horseradish, mustard, scallions, pickle juice, pickled onions, dijon mustard, salt, pepper, mix well, form into patties, dredge in panko

saute in clarified butter on both sides until golden, meanwhile, heat small cooked potatoes in tomato sauce seasoned with plenty of garlic paste and sriracha

almost done………

Sauteed Pickled Herring And Potato Patties

Sauteed Pickled Herring And Potato Patty (Pommes Macaire With A Twist)

Sauteed Pickled Herring And Potato Patties

Spicy Garlic Potatoes In Tomato Sauce

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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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Today’s late breakfast consisted of some of my favorite ingredients:
Bucatini, shrimp, fried onions, broccolini and wood ear’s.
Used in one single dish made for a superior concoction I could eat any time of the day, seven day’s a week 🙂

Bon Appetit ! Life is Good !
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Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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: shrimp stock made from shells, heads, garlic paste, scallions, ginger, sea salt and scotch bonnet hot sauce

: add shrimp,cooked bucatini, blanched broccolini, blanched wood ears and roasted chilis to simmering broth

: to serve, sprinkle with fried onions and accompany with lime wedges

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

: Shrimp & Chili Broth With Rice Bucatini, Broccolini, Shrimp And Wood Ear Mushroom

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