italian parsley

Delicious Quickie – Bucatini Con Sarde

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Definition  of Quickie : “something done or had quickly”.
– Ok now, time to get your minds out of the gutter 🙂
We are talking about a wonderful dish, quickly and easily prepared, light on the wallet yet tasty and pretty to look at.
– Did I mention – time to get your mind out of the gutter 🙂
While I absolutely LOVE fresh sardines, for this recipe I prefer good quality! canned sardines in tomato sauce.
This dish is one of my go-to dishes when I want something tasty and quick either just for myself and Bella, or in good company when unpretentious food is welcome (Midnight snack anyone ?)
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Bon Appetit !   Live is Good !
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Bucatini Con Sarde

Bucatini Con Sarde

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Bucatini Con Sarde

Bucatini Con Sarde

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Preparation :
To read instructions, hover over pictures
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Bucatini alle Acciughe

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You  could go to the extra length of using fresh anchovies and home made pasta for this dish, but I can assure you that even if you don’t and you  decide to use canned anchovies and dried pasta, you will still have a wonderful meal, provided you source the best quality of anchovies and pasta and prepare the dish with the love it deserves 🙂
Your reward will be a dish that is quick and easy to prepare, very light on the wallet and at the same time a culinary giant far beyond the sum of it’s ingredients !
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Bon Appetit !   Life is Good !
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Bucatini alle Acciughe

Bucatini alle Acciughe

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Bucatini alle Acciughe

Bucatini alle Acciughe

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Carlo’s Veal & Leek Soup

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Soup……….
(Excerpt from “FoodTimeline”)
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Food historians tell us the history of soup is probably as old as the history of cooking. The act of combining various ingredients in a large pot to create a nutritious, filling, easily digested, simple to make/serve food was inevitable. This made it the perfect choice for both sedentary and travelling cultures, rich and poor, healthy people and invalids. Soup (and stews, pottages, porridges, gruels, etc.) evolved according to local ingredients and tastes. New England chowder, Spanish gazpacho, Russian borscht, Italian minestrone, French onion, Chinese won ton and Campbell’s tomato…are all variations on the same theme.
Soups were easily digested and were prescribed for invalids since ancient times. The modern restaurant industry is said to be based on soup. Restoratifs (wheron the word “restaurant” comes) were the first items served in public restaurants in 18th century Paris. Broth [Pot-au-feu], bouillion, and consomme entered here. Classic French cuisine generated many of the soups we……read more about  Soup  here
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Many years ago when Maria and I visited one of my friends in Germany, Carlo (better known in Germany’s food community as  “Kräuter-Carlo” aus Trebenow), served us this great soup which has stayed in my repertoire for home cooked comfort food ever since. It is so tasty and the texture so pleasant that every time I prepare a large pot full in order to be able to re-heat it in batches in the next few days, I usually end up finishing most of the whole pot right then and there :-).
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Bon Appetit !   Life is Good !
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Carlo's Pork & Leek Soup

Carlo’s Veal & Leek Soup

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Carlo's Veal & Leek Soup

Carlo’s Pork & Leek Soup

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Preparation :
To read instructions, hover over pictures
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Braised Turkey Leg With Bell Peppers And Great Northern Beans

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Week Three – Monday Dinner – “Hans’ Lighter, Healthier Comfort Food” meal plan
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While  most folks think Turkey is only appropriate as a thanksgiving meal, I enjoy turkey all year-long. Braised turkey legs, turkey giblet adobo, grilled turkey hearts and turkey neck soup are some of my favorite dishes, while the whole turkey serves mostly as a showpiece for family celebration on thanksgiving.
Turkey legs are a lean cut, so they fit perfectly into my meal plan at “Hans’ Lighter, Healthier Comfort Food” meal plan.
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Bon Appetit !   Life is Good !
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Braised Turkey With Bell Peppers And Great Northern Beans

Braised Turkey With Bell Peppers And Great Northern Beans

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Aaahhhhhh

Aaahhhhhh

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Preparation :
To read instructions, hover over pictures
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Salad Portuguese

H'LHCF Logo?
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This  beauty of a salad will conclude Week One of “Hans’ Lighter, Healthier Comfort Food” meal plan. (There will be an initial 4 week plan)
For everybody not yet interested in a bit of a healthier lifestyle, I suggest you try this salad anyway. Healthier and lighter food in my case does certainly not mean tasteless and boring. 🙂  (As is the case with so many other lifestyle food suggestions out there) 😦
Now, I understand that sardines are not everybody’s favorite seafood, but as usual, feel free to replace them with the seafood of your preference, such as shrimp, lobster, sole, salmon, clams, mussels, scallops, crab meat, etc.
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Bon Appetit !   Life is Good !
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P.S.
So far I have lost 12 lbs in two weeks of “Hans’ Lighter, Healthier Comfort Food” meal plan.
I feel much better, sleep much better and on top of all the benefits of living a bit more on the sensible side of life, I eat as much as I want. (Except on the two days of the week which allow me a dinner of anything I crave, although in much smaller portions).
If you want to read more about my new, very much improved lifestyle, click HERE.
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P.P.S.
ChefsOpinion will of course keep its original format, content and attitude 🙂
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Salad Portuguese

Salad Portuguese

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Salad Portuguese

Salad Portuguese

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Preparation :
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Metzelsuppe Mit Grießklößchen

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Of  the thousands of readers and followers of ChefsOpinion, I am sure only a small handful will be familiar with this dish. To all others, I highly recommend this if you are a lover of hearty fare, especially now during the winter months.
Metzelsuppe, Schlachtsuppe, Metzel Supp, Kesselsuppe – the proper translation would be Slaughter Soup or Butcher Soup, which does not exactly sound politically correct these days. Sausage soup would be a more palatable name, although it would not give you the proper idea what this dish is all about.
When I was a kid, I grew up in  Gechingen, a small village in the  Black Forrest  in  Southern Germany  (Baden Wuerttemberg). Most of our neighbors were farmers. Once or twice a year, they slaughtered one of the pigs which most of them raised at the back of the house in the  Schweinestall ( Pigsty). It was a time honored tradition to bring the friends and neighbors which had no pigs of their own, each a pair of liver wurst, a pair of blood wurst, a small piece of boiled belly and a small amount of Metzelsupp. This soup was the stock which resulted by cooking all the sausages, belly, head, feet and tail of the pig in one large  Cauldron. Some of the sausages burst during the cooking. This, together with all the flavor from the meat and fat, as well as from the herbs and seasoning used in all the sausages, made for the most flavorful soup you can imagine. My Mom usually served it either with Spaetzle or Grießklößchen as  Einlage (garnish).
Later, when I was an  cook apprentice, we also raised pigs at the back of the hotel (as did many other hotels and restaurants at the time who were lucky enough to have the space to do so).
As a price, everybody who helped with the slaughtering got to share the head as soon as it was boiled, served sprinkled with coarse salt and accompanied by sour dough bread and a cup of Metzelsupp. Life sure was good then……..

Now, I did not slaughter a pig on my patio yesterday so I had to resort to some other methods and ingredients to come as close as possible to the Metzelsupp of my youth.
To be sure it was not as rich and mind-blowing good as the real deal, but it came darn close and made me real happy 🙂
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An Guata Wönsch I Eich Älle  !
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Click here for Semolina Dumpling Recipe

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Preparation :
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liverwurst, blood wurst, pork wurst - remove casing, crumble

liver sausage, blood sausage, pork sausage – remove casing, crumble

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add sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

add sausages, thyme, oregano, sage, majoram, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

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make semolina dumplings

semolina dumpling massa

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simmer dumplings in salted water until done, about 40 minutes, depending on size

simmer dumplings in salted water until done, about 40 minutes, depending on size

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almost........

almost……..

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plate dumplings

plate dumplings

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add soup, sprinkle with chopped parsley

add soup, sprinkle with chopped parsley

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Pangrattato  you ask ? Don’ t worry, we are just talking about sautéed breadcrumbs here, nothing complicated, but oh so good.
Most cuisines which use pasta also use pangrattato in one form or another : bread crumbs sautéed in butter, in olive oil, in schmalz or just dry toasted, seasoned with anything from salt and pepper to garlic, herbs cheese, nutmeg or whatever else is traditional in your area of the woods or whatever tickles your fancy. The main task for the bread crumbs is to add texture to your pasta. And if you can add flavor on top of that, so much the better.
Sometimes, all I want for a great meal is just perfectly cooked pasta with lot’s of tasty pangrattato and a bit of grated cheese on top. Perfection for pasta lovers, right there. But today, I made a dish with even more pizzazz by adding sautéed shrimp and scallops in herb butter to an already sexy dish. Aaahhhh,  Life is Good 🙂
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Bon Appetit !   Long Live Good Food !
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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Penne Rigate With Pangrattato

Penne Rigate With Pangrattato

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Preparation :
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saute chili flakes in butter

saute chili flakes in butter

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add panko bread crumbs, kosher salt, garlic paste

add panko bread crumbs, kosher salt, garlic paste

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saute until golden, keep warm

saute until golden, keep warm

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melt garlic/herb butter

melt garlic/herb butter

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add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

add scallops and shrimmp, season with kosher salt and cayenne pepper, add white wine and lime juice, check / adjust seasoning

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plate freshly cooked, al dente penne rigate

plate freshly cooked, al dente penne rigate

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top pasta with a generous amount of pangrattato

top pasta with a generous amount of pangrattato

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top with seafood, sprinkle with chopped Italian parsley

top with seafood, sprinkle with chopped Italian parsley

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Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

Scallops & Shrimp In Herb and Garlic Butter, With Penne Rigate And Pangrattato

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Sautéed Swai Filet In Brown Caper Butter



This  evening  I tried a new type of fish which I never had before:  Swai .
When I first saw the fish being sold for $ 4.00 a pound I was naturally very sceptical and went on a bit of research online. Much to my surprise, this seems to be a good choice, healthy and recommended by  fish authorities.
So, with my suspicion nullified I went on to prepare the fish this evening and I must say, it was excellent. Sweet, flaky, white flesh, great taste 🙂

Bon Appetit !   Life is Good !

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauted Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter



Preparation :

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

season fish with sea salt and cayenne pepper, dredge in a mixture of half corn starch, half panko bread crumbs

saute filets in butter until golden on both sides and cooked through, reove from pan, reserve, keep butter on heat until starting to foam and brown

saute filets in butter until golden on both sides and cooked through, remove from pan, reserve, keep butter on heat until starting to foam and brown

meanwhile, saute cooked ptatoes in garlic oil until golden, add diced peppers, saute another minute

meanwhile, saute cooked potatoes in garlic oil until golden, add diced peppers, saute another minute

add tomatoes, season with salt and pepper

add tomatoes, season with salt and pepper

transfer potatoes to serving dish

transfer potatoes to serving dish

top with fish

top potatoes with fish filets

top fish filets with peeled, sliced lemon

top fish filets with peeled, sliced lemon

add capers to hot brown butter, saute for a few seconds

add capers to hot brown butter, saute for a few seconds

top lemon slices with chopped italian parsley, top wit brown caper butter

top lemon slices with chopped italian parsley, top wit brown caper butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter

Sauteed Swai Filet In Brown Caper Butter

sautéed Swai Filet In Brown Caper Butter



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