kosher salt

Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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How can you improve a perfect tomato? By pickling it !
Any salad, sandwich or any other dish that contains tomatoes will get an additional level of debt of flavor and texture, so, in my humble opinion, the extra few minutes of preparation will be well worth the time and effort. The recipe for the pickling liquid on this page is only a guideline, you can experiment with the length of marination, as well as the flavor of the marination, for example, omit the dashi, add garlic, increase or decrease the vinegar and sugar, etc, etc.
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Bon Appétit !   Life is Good !
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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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Pickled Tomatoes (トマトの酢漬け )

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Preparation :
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Click here to connect to WORDSFROMANNELI

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Annelis Boat ( Curtesy of WORDSFROMANNELI )

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Annelis boat ( Curtesy of WORDSFROMANNELI )

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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While this soup might seem a bit in the style of Thai food, it actually isn´t, but rather, it is a combination of things I love to be in my food – juicy simmered or roasted chicken, coconut/chicken broth, ginger, garlic, Ichimi togarashi, furikake, cilantro, Thai sweet chili sauce, and udon noodles, items you can usually find at all times in my fridge and in my cup board.
Not Thai at all, but rather a fusion of food/ingredients from different countries/cultures, combined to form their own, delicious bond, without being too complicated to prepare with ease in a short time, or being too heavy on the wallet. 🙂
In fact, if you already have leftover cooked (or roasted) chicken in your fridge, the whole process of assembling and finishing this dish will not take more than a few minutes 🙂
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Pls note :
Adjust the quantities and use of all the ingredients according to your own moods, taste buds and their availability.  🙂

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Bon Appétit !   Life is Good !
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Click here for more  Soup  on ChefsOpinion
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Click here for more  Chicken  on ChefsOpinion
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Click here for more  Coconut  on ChefsOpinion
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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Chicken And Udon In Coconut/Chili Soup

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Preparation :
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Ever since I moved back to Germany and I found out that the VEAL which I remember from my youth and my apprenticeship is still widely available in Germany, as well as in most other European countries, I buy veal at least once a week ( I love any part/cut of the veal ).
The laws and regulations, and most importantly the government controls  concerning veal, are quite different in Europe and the US, and too complicated and confusing, so I suggest to anybody who has any interest in the matter should study it on official government websites of the different States in the US, as well as on the official government websites of the different countries in Europe.
However, the simple reason why I seldom bought  “VEAL” in Florida was because it was priced in the stratosphere and usually not real “VEAL” as we know it in Germany. There are even well-established categories (types) of veal, but again, that´s too complicated for most folks who never eat veal anyway.  😦
I don´t intend to sound negative about this, just an observation and the reason why you hardly ever saw a post about veal liver on ChefsOpinion while my home was in Florida.
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But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
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Click here for more  Veal  on  ChefsOpinion
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Click here for more  Liver  on  ChefsOpinion
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Bon Appétit !   Life is Good !
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PS.
The quantities on this page serve one generous portion (as shown)
Two regular portions
Four appetizers (cut ea slice one more time so you have 4 ea small portions)
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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape Tomatoes & Potato-Cucumber Salad

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Sautéed Veal Liver with Thai Chili-Vinegar Sauce, Sautéed Oyster Mushrooms, Scallions, and Grape- Tomatoes & Potato-Cucumber Salad

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Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

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Potato-Cucumber Salad

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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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Bon Appétit !   Life is Good !
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Click here for more  Soup  on  ChefsOpinion
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Click here for more info about  Schupfnudeln
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Click here for more info about  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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Beef Shank Soup With Pasta & Ravioli (Rindersuppe Mit Schupfnudeln & Maultaschen)

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Preparation :
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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onions

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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I have made dozens, maybe even hundreds, of honest attempts to love the American Burger – unfortunately, most of the time, my honest attempts have failed miserably. 😦
This includes restaurants of all price points, even when, because of its simple nature, most burgers are consumed in simple joints. (I don´t want to go into the pitiful, sorry nonsense of the $100.00 or $1000.00 burger here)
While, in a long lifetime, I had a few spectacular good ones, lots of mediocre ones and, unfortunately, hundreds of lousy ones, generally the American burger is mostly a sorry excuse of a meal or snack. Most of the time, even when it starts out as a perfectly fine little disk of decent ground beef or other protein, most of the time it will then be mistreated every step of the way until it finally reaches the inside of your mouth where you´ll mostly experience a nasty mix of  grey, tasteless dry meat, inferior buns, stale raw onions and tomatoes, limp lettuce and a few squirts of the cheapest mayo and mustard available this side of Bangladesh.
While this may sound harsh, I fully stand behind these words as being the honest truth.
Now, on the other hand, why not take this precious ground meat (beef/ pork/ game/ turkey, seafood, etc, etc, and season it well, add some more ingredients to make it light, juicy, tasty and pretty, then pair it with proper condiments and sidings.
Not MORE, but BETTER ingredients, condiments, and sides, to give puck-shaped ground protein the respect it deserves  ! 🙂
Or, maybe try the ground meat patties the rest of the World enjoys in thousands of different variation, typically starting out with ground protein, adding interesting, good ingredients to make it BETTER and more APPEALING, then serve it with STUFF that tastes good, looks good and makes one feel good, such as the little gem on this page. 🙂
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Bon Appétit !   Life is Good !
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Click here for more German Food  on  ChefsOpinion
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Click here to read  “Why Are Most American Burgers Crap  ?“  on  ChefsOpinion
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divide the gnocchi/veggies onto 4 serving plates

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sprinkle with finely grated Parmigiano-Reggiano

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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German Veal-Burger with Garlic/Herb Butter, Gnocchi, Peppers & Onion

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top with a veal patty each, top the patty with 1 oz garlic/herb butter

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Preparation :
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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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There are three Chanterelle dishes for which I would leave just about any dish in the World behind (At least for a day or two 🙂  ) :

“Chanterelles in Cream with Bread Dumplings” (Pfifferlinge in Sahnesauce mit Semmelknödel)
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“Chanterelles with Lamb´s Lettuce and Crispy Bacon” (Pfifferlinge mit Feldsalat und Knusprigem Speck)
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“Chanterelles with Spatzle” (Schwäbishe Späzlepfanne Mit Pfifferlingen), as featured on this page 🙂

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Bon Appétit !   Life is Good !
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Click here for  Spätzle Recipe  on  Chefopinion
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Click here for more  Spätzle  on  ChefsOpinion
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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

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:Preparation :
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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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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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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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(Sautierter Steinbeißer mit Dill-Honig Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar)
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Northern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout Caviar

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When you look at the cooked fillet in this post, you might think that the fish is way overcooked, because the longer you cook certain fish, the more of this white gunk will come to the surface.
However, this particular fish loses a lot of the stuff even when just hot on the surface, way before it is cooked through (so does salmon).
This totally harmless, but to some folks wholly unappetizing white gunk that seeps out of fish fillets as they cook is just coagulated protein, also known as albumin. (To clarify, the correct spelling is albumin with an “i.” You may have also heard of albumen, with an “e,” but albumen is the term for egg whites. They’re two different things.) This sounds bad, but it’s absolutely safe. Albumin gets pushed out of the muscle fibers of fish as it cooks, coagulating at the surface. This will happen to most fish/protein, no matter what you do. It has been hypothesized that the way you cook fish – how fast and how long – causes albumin, but this is only true to some extent and protein.
So, next time you see albumin,  just blot it off with absorbent paper and you´re good. (As long as you don´t overcook the fish, but that´s another story 🙂

Bon Appétit !   Life is Good !
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Click here for  Tsatsiki Recipe
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Click here for  Seaweed Salad Recipe Recipe
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Pls note :
Dill-mustard sauce ( HOVMÄSTARSÅS ) is actually a cold sauce, used mainly as a condiment for Gravlax in Sweden/Scandinavia  (Click here for more gravlax and dill-mustard sauce on ChefsOpinion)
However, I that find it also perfectly compliments sauteed white-fleshed fish fillets.

INGREDIENTS
Dijon mustard — 1/4 cup
White or red wine vinegar -1 tablespoon
Sugar – 1 tablespoon
Salt and pepper – to taste
Vegetable oil – 1/2 cup
Fresh dill, chopped – 3 tablespoons

METHOD

Mix the mustard, vinegar, sugar, salt, and pepper together well in a medium-sized bowl. Slowly whisk in the oil.
Stir in the chopped dill, check/adjust seasoning

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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Tsatsiki & Seaweed Salad

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Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

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

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Eggs In A Glass

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This is  THE  breakfast classic of Viennese coffeehouses, where it has been served for many generations. Usually, it is being served in a stemmed champagne cup, which originally invited the immature nonsense of comparing its appearance with the male anatomy.
Although the two eggs with the long stem of the glass can invoke sexual imagery, it is the egg lover who loves this simple dish most, for the ease it provides to eat soft boiled eggs, without the trouble of peeling them or chopping the top off with a butter knife. 🙂
However, my love for this dish leads all the way back to my childhood, when my mother served the soft eggs in regular glasses for all the family, sprinkled with fresh ground black pepper,  a pinch of salt and a dollop of fresh butter, with some hearty farmers bread to soak up the yolk from the bottom of our glasses. To this day, nothing has dimmed my love for eggs in a glass, except that the 2 eggs my mom used to serve me have nowadays grown into five or six eggs. 🙂
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Bon Appétit !   Life is Good !

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Click here for more  Eggs  on  ChefsOpinion

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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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Bon Appétit !   Life is Good !
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Click here for Roast Duck  on  ChefsOpinion
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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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