ingredients

Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did not have any desire to go shopping at the moment, I came up with this concoction, which, although different from goulash, turned out to be just as delicious and satisfying.  🙂
It contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Beef Stew  on  ChefsOpinion
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Click here for more  Beef  on  ChefsOpinion

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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Beef Stew With Potatoes, Peppers And Tomatoes

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

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Beef Medallions, Gnocchi And Truffled Eggs

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Gnocchi,  in a slightly different shape as the Italian version, are very popular in Germany, especially in the south – namely, in  Baden-Württemberg and Bayern.
Our “Gnocchi” consist of the same basic ingredients, potatoes, flour and egg, but they are slightly different in shape -more elongated than the Italian version.
We prepare them savory or sweet. We use rye or wheat flour, add eggs or not, add potatoes or not, fry them or simmer them, saute them after simmering or not, and do basically whatever we want to do with them 🙂 (Unlike our Italian friends, who are pretty set on how to do their own gnocchi).
As for the name given to our versions, we are pretty flexible as well: Schupfnudel, Fingernudel, Baunzen, Dradewixpfeiferl, Erdepfebaunkerl, Schopperla, Bauchstecherla, and even “Bubenspitzle“, which literally translates into “little boys’ willies” – look at the pic and you’ll understand 🙂
Btw- If you wonder about the rather unrefined addition of a couple of slices of tomatoes- the texture and fresh taste of the tomatoes compliment the gnocchi, eggs and beef perfectly.
The entire recipe below serves 2 big eaters, or 4 with a smaller appetite…..
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Bon Appétit !   Life is Good !
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Click here for more  Gnocchi  on  ChefsOpinion
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P.S.
Jamaican Dumplings – Sinkers (round) or Spinners (bubenspitzle shape)  are another, even more distant version -made mostly of flour and water; they are fried (Jonny Cakes),  simmered, or first simmered and then fried. Add cornmeal, baking powder and sugar, then fry them and you have Festival.
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Click here for  Jamaican Dumplings  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
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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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Beef Medaillons, Gnocchi And Truffled Eggs

Beef Medallions, Gnocchi And Truffled Eggs

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Hans’ Pork Buns (Not David Chang’s Pork Buns)

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David Chang’s  pork buns have achieved a mythical status only American “foodies “would allow to be bestowed upon a simple steamed bun, smeared with hoisin sauce and topped with salt and sugar seasoned pork belly and pickled cucumbers.
When I had these wonderful little sandwiches a few years back in New York I was truly smitten by their delicious simplicity, but I never understood their immense cult following. My only explanation would be that pork belly, pickled cucumbers and steamed buns are fairly new to most folks who fall all over them self touting these “innovative” ingredients and combinations. (Kind of making fools of them self by flaunting their lack of experience with international cuisine while considering them self “foodies” and “experts”). Steamed pork buns are a traditional staple in many Asian cuisines, especially in China. There are infinite numbers of great variations out there, one better than the next.
Today, I want to introduce you to my own version of the pork bun. For this version, I am using kaiser roll (a very light version) instead of the traditional steamed bun and introduce my pork to a lot more flavor and texture. I consider my pork buns not necessarily to be better but definitely tastier and more textural interesting. You’ll be the judge 🙂
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Bon Appetit !   Life is Good !
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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

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Preparation :
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season porkbelly with salt and saute until golden brown

season porkbelly with salt and saute until golden brown

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when brown, remove pork and set aside

when brown, remove pork and set aside

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 saute onions in garlic oil  until lightly caramelized

saute onions in garlic oil until lightly caramelized

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add hoisin sauce, grated ginger, garlic paste

add hoisin sauce, grated ginger and garlic paste

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add oyster sauce

add oyster sauce

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add say sauce

add soy sauce

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add sriracha

add sriracha

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return pork to pan, add water

return pork to pan, add water

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simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

simmer covered until pork is tender but NOT falling apart, remove pork, set aside, reduce sauce until thickened and onions are very soft, check / adjust seasoning

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meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices

meanwhile, slice radishes and cucumber into julienne, season with kosher salt, let sit for 20 minutes, squeeze dry, discard juices add rice wine vinegar and white pepper, check / adjust seasoning

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cut pork into bit sized pieces

cut pork into bite-size pieces

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cut kaiser rolls in half, toast lightly

cut kaiser rolls in half, toast lightly

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top both halves of buns with onion/sauce

top both halves of buns with onion sauce

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add pork to bottom half of bun

add pork to bottom half of bun

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top pork with cucumber/radish and coarsely chopped cilantro

top pork with cucumber/radish and coarsely chopped cilantro

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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Embarrassing secret revealed below. Continue to scroll if you think you can take it………..
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Hans' Pork Belly Bun The actual dinner portion :-) :-(

Hans’ Pork Belly Bun
The actual dinner portion 🙂 😦

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Hans' Pork Belly Bun

Hans’ Pork Belly Bun

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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I woke  up this morning with a huge craving for fruits and sweets.
Found the perfect ingredients in the fridge and cupboard. Lucky me.
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(Of course, this would also serve, lunch, dinner, snack or dessert) 🙂
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Happy Sunday !   Life is Good !
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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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Ingredients :
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plum

plum

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plum & banana

plum & banana

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plum, banana & cantaloupe

plum, banana & cantaloupe

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plum, banana, cantaloupe & raspberry

plum, banana, cantaloupe & raspberry

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plum, banana, cantaloupe, raspberry & strawberry

plum, banana, cantaloupe, raspberry & strawberry

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plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

plum, banana, cantaloupe, raspberry, strawberry, strawberry yogurt, whipped cream, cinnamon & milk

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

BREAKFAST OF CHAMPIONS # 40 – Fruit & Dairy

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please be so kind and click on the video below.  Thank you 🙂
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