garlic paste

Salmon Fried Rice – 鮭チャーハン

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stylish………. 🙂

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If you ever had a Japanese breakfast, you probably have enjoyed a slice of salted salmon.
With it´s great texture and wonderful, mild flavor, it provides the perfect protein for a healthy breakfast. And, as you can see from the pictures on this page, it is the perfect protein for a light, tasty and healthy Japanese fried rice.
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P.S.
Lately, I have fallen in love with all kinds of different Asian bowls for rice, soup and noodles. But, at 40.00 to 100.00 bucks a pop, I have to slow down a bit with my Amazon late-night ordering.  🙂  Nevertheless, the collection keeps growing……… 🙂
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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Salmon Fried Rice – 鮭チャーハン

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Preparation :
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Usually, I don´t fancy my red meat cooked rare. Medium rare is more to my liking.
However, today I woke up with a craving for a rare steak. This craving stayed with me until noon, and when it was time to prepare lunch, I decided to give-in and have a rare steak. To my dismay, there was no steak in the fridge, so I had to walk to my neighborhood butcher to get the fine steak pictured here. Its only a 10 minute walk each way, so normally that´s not a problem, but the longer I had to wait to dig in, the bigger the craving grew 🙂
Since the steak was big enough, I thought the only side I needed was a green salad, so that was it. A few slices of bread below the steak to soak up the juices and there it was – the perfect solution to satisfy my hours-long craving 🙂
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As for the salad – “Salade Verte À La Française” sounds rather fancy, but it is really just a green salad with a dijon/garlic dressing. This is the classic French salad, the one that invariably appeared whenever you wandered into a bistro and ordered une salade. It consists simply of lettuce and dressing – no cucumbers, tomatoes, radishes or other embellishments. It doesn’t need them. For it is perfection in its simplicity – light and packed with flavor. The lettuce most often used in France is what Americans call Boston lettuce, and what the French call simply salade . Another favorite is escarole (Scarole in French). Rarely were other types of lettuce used in the old days, but now one may encounter innovations like feuille de chêne, literally oak-leaf, a variety of lettuce with scalloped leaves. As for the dressing, in previous times salade verte was almost always served with vinaigrette à la moutarde – a vinaigrette of Dijon mustard, red wine vinegar, sunflower or peanut oil, salt, pepper and shallot or garlic. In Paris, at least. In southern France, olive oil was used, sometimes with lemon instead of vinegar. Now there are variations throughout the country, with balsamic vinegar and other upstarts making an occasional appearance.
The tragedy today is that it’s next to impossible to find a classic salade verte in a French bistro, much less anywhere else in the restaurant World. The lettuce may be the same, but bottled dressings have largely replaced the homemade vinaigrettes that gave this salad such distinction. The newfangled sauce is runny, white and – perish the thought – can be sweet.
(Part of this description of french salad is an excerpt from “The Everyday French Chef”)
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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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A Rare Occasion – “Entrecôte Saignant, Avec Salade Verte À La Française” (Rare Strip Steak With French Style Green Salad)

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Salade verte à la française

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grilled sour dough bread

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Preparation :
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Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan Cebolla En Escabeche

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While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
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Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please  ………. 🙂
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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Crispy Noodle Pillow

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Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

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Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche.  🙂
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Preparation :
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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Now that summer is almost over in Germany, I took the opportunity to buy some of the last garden-grown tomatoes and bell peppers from my neighbor down the road. (In a normal year, September provides the last locally grown tomatoes, while the season for bell peppers ends during October/November. As much as possible, I like to buy food that has been produced locally. My neighbor produces eggs, chicken, and lamb, as well as potatoes, tomatoes, capsicum, apples, blackberries, mirabelles, and strawberries.
Even the local supermarkets sell a lot of locally grown food-stuff, which makes one feel good about giving a little help to the local farmers. 🙂
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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4 lbs tomatoes, 1.5 lbs red peppers

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add 2 ea medium size onions, cut int chunks

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add kosher salt, sriracha, sugar and garlic paste to taste

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add 1 gallon chicken- or veggie – broth,, simmer until liquid has reduced to 2 quarts

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with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaves

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add 2 cup heavy cream, check/adjust flavor

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Veggie Salad With Chanterelles & Poached Eggs

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BUT FIRST, THIS :
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One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ?  🙂
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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Veggie Salad With Chanterelles & Poached Eggs

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Preparation :
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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This soup contains four of my most beloved food-ingredients :
Strong, flavorful Beef Broth, Maultaschen (Swabian Ravioli), Schupfnudeln (Swabian Gnocchi), Beef Shank and Grape Tomatoes, ready to burst from the heat.Each of these ingredients can stand at it´s own, but together, they are culinary bliss at it´s best.
Serve the soup with the whole shank slice, bone-in (with the bone marrow), or, for convenience, remove the meat from the bone and cut into bit-size pieces, then remove the marrow from the bone and divide it between the soup plates, top with the rest of the ingredients and the broth.
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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Preparation :
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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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When I was a young kid, roast goose was my fathers culinary pride.
He would order one from the neighbors (nearly all were farmers) once or twice a year, then he would roast it on a Sunday morning in the wood-fired oven in our kitchen, basting it with it´s own juices for hours on end.
He would also prepare all the sidings himself, not letting my Mom near the kitchen while all this was going on. We would typically eat at around 1.00 pm, enjoying a feast fit for kings 🙂  
While I was living in Florida, I came across frozen geese at the supermarket once in a while, but they cost usually around $ 60.00, which was a bit steep for Bella and myself for a meal just for the two of us, so I usually bought a duck instead.
When I saw this 10 lbs duck for less then € 10.00 at the local supermarket near my new home, I jumped at the opportunity to have the first roast goose in many years, and what a wonderful meal it was. (as usual, the breasts for Bella, the rest for myself 🙂
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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The Idiots Guide To Perfect Roast Goose

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The spoils go to the cook………. 🙂 
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About 1 hour into the cooking, the highly appreciated roasted innards where enjoyed by Bella and myself 🙂

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Preparation :
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Breakfast Of Champions # 72 – Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Now that I am back living in Germany again, there is always a jar with currywurst sauce in my fridge. I use this wonder sauce not only for traditional currywurst, but also on sandwiches instead of mustard and on other dishes, veggies, BBQ, eggs, etc.
I admit that this looks a bit messy on the plate, but when it tastes so good, who gives a ……….
And if the portion seems excessive ???, pls understand that I share all my food with Bella, and breakfast was the only meal we had before a late dinner on that day. Otherwise, this would probably serve 3 to 4 “normal” people.  🙂
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Currywurst Sauce Recipe:
There are a million and one currywurst sauce recipes out there, and most are pretty good. Yet, this one is so tremendously simple I don’t even consider it to be a recipe, but it is perfect for me and it is my go-to CW sauce:
Simmer a 1 cup of water, add 2 tblsp curry powder, a dash of worcester sauce, one tsp of garlic paste and 2 cup best quality ketchup.
Simmer for a few minutes, cool down. When serving, alway sprinkle more curry powder over the sauce. Done !
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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Breakfast Of Champions # 72 Fried Eggs And Bacon With Currywurst Sauce

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Preparation :
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Curried Pasta With Cauliflower And Crisp Lettuce

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Preparation :
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Just my kind of “Junk Food”
After all, ready-made tostadas from a pack ??? !!!!  Beans from a can ??? !!!!
How low can I sink…..  ??? !!!!  😦   🙂
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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Tostadas With Shrimp, Black Bean Salsa & Avocado

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Preparation :
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