ginger paste

Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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If you have followed ChefsOpinion for a while, you might be aware of my passion for soups, especially for chicken noodle soup, prepared any-which-way.
Without a doubt, the soup featured on this page is by far the best chicken noodle soup I have ever tasted.
The combination and the amount used of the special chicken and all the veggies, as well as the seasoning/aromatics and the six hours of cooking resulted in a heavenly broth, for which only the wide rice noodles and garden-fresh cilantro was needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight. 🙂
( The plate prepared for the original photo shoot already was all that – but then, the plate I prepared later on with all the “secondary cuts” (neck, wings and dark meat), which was originally not intended to be included in this post, was even better and “hit it out of the park” )  🙂
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Bon Appétit !   Life is Good !
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Click here for more  Phở  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for more  Chicken Soup  on  ChefsOpinion
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P.S.
To prepare the best tasting chicken broth, one must use “Suppen Huhn” (Boiling Fowl, which needs to simmer between three to six hours to be sufficiently tender for the meat to be enjoyed.
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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And later on, the second helping looked like this :
(Originally, these photos were not intended to be published 🙂 

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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

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Japanese Pork, Korean Rice Cakes And French Beans (Teriyaki Feast)

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While  the ingredients for this dish (and the cooking methods) are not exactly a traditional combination, for my personal palette they compliment each other perfectly. They are typical for the dishes I prepare for myself at home. On the other hand, would I still cater to guests at a restaurant or at home, I would not hesitate to serve this kind of food as a course in a multi-course menu. (As I have done many times).
Having been trained in and practiced for most of my career classic French cuisine, as well as garnering experience in local cuisines around the globe, this type of “fusion cuisine” has become  my personal cooking style. Nowadays, cooking mostly for myself, a few close friends and the occasional high-end private gig, I don’t have to confirm to traditional cuisines anymore; – my food has become truly a fusion of dishes, methods and ingredients from around the world. Mind you, I don’t try to make my food appear haphazardly strange or exotic on purpose, but sometimes that’s the result when mixing without restraint 🙂
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Bon Appetit !   Life is Good !
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P.S.
“Teriyaki” in this dish refers to the teriyaki sauce as part of the dish, not the traditional cooking method.     Click for  Teriyaki
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Japanese Pork, Korean Rice Cakes And French Beans

Japanese Pork, Korean Rice Cakes And French Beans

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Japanese Pork, Korean Rice Cakes And French Beans

Japanese Pork, Korean Rice Cakes And French Beans

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Standard cup board items in my kitchen:
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Gochujang Blade Steaks With Musaengchae (Spicy Korean Radish Salad)

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While  I prepare blade steaks often, musaengchae is not so common on my dinner table, simply because I usually don’t find Korean radish on my regular shopping-runs, so when I do find them, musaengchae it is.
You could substitute the Korean radish with daikon, but for this particular dish, daikon will be inferior and should only be a last resort.
If you love spicy – this salad is it !
If you love radish – this salad is it !
If you are tired of run of the mill salads – this salad will come to the rescue !
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Bon Appetit !   Life is Good !
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More Blade Steaks On  ChefsOpinion
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P.S.
These blade steaks were very thin, so the amount pictured (6 steaks) were just enough for one meal for Bella and I 🙂
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Musaengchae

Musaengchae

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Gochujang Blade Steaks

Gochujang Blade Steaks

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Gochujang Blade Steaks

Gochujang Blade Steaks

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