pasta

Trottole Alla Fortunello

>
>
Although this dish might not look very “light and healthy”, the small portion served makes it as promised – “Hans’ Lighter, Healthier Comfort Food”. (I share the portions pictured with one of my neighbors) 🙂
I have, contrary to classic cooking methods, omitted to saute the coppa ham, prosciutto ham and the salame. I rather love the taste and texture of the protein without sauteing them over piping hot pasta (make sure you slice the coppa, prosciutto and the salame paper-thin), but as usual, if you prefer to saute them, don’t hesitate to do so.

>
Bon Appetit ! Life is Good !
>
>

Trottole Alla Fortunello

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

>
>

: saute garlic paste in its own oil without browning

: add heavy cream, season with kosher salt, cayenne pepper and nutmeg

: simmer until thickened

: add blanched edamame and sweet corn, simmer one more minute

: add finely grated parmigiano reggiano

: plate pasta / vegetables

: top with paper-thin sliced salame

: add coppa ham, salame and prosciutto

: sprinkle with finely grated parmigiano reggiano and italian parsley

: Trottole Alla Fortunello

: Trottole Alla Fortunello

>
>
>
>
>

Roast Fresh Ham With Caraway Jus (Gebratene Schweinekeule Mit Kümmelsoße)

>
>
Like last year, this year again I celebrated Christmas eve with my dear friends Dieter and Chacha, who were gracious enough to invite me to their family celebration. As usual, the food was out of this world. This years star of the dinner was a wonderful, tasty and succulent standing rib roast with all the trimmings and for dessert we all enjoyed Dieters traditional, perfect soufflé.
After everybody ate, there was one leftover soufflé, which I bravely volunteered to put out of it’s lonely misery.
(All this great food plus two soufflé’s on one evening – no wonder my belly looks so muscular). 😦
Earlier, just before I left my home to go to dinner, my friend Curtis showed up with Christmas gifts. Among the goodies was a fresh ham of generous size, about enough to feed 7 people with a healthy appetite. In other words, enough for Bella and I to pig-out for two days 🙂 So, before I took off to Chacha’s and Dieter’s dinner, I scored the skin of the ham, salted it very generously with kosher salt and put it in the fridge to be cooked the next day. (This helps to draw the moisture from the skin and gives you a superior crackling). The next day, Thursday, I cooked the ham by starting it off at 420F for 20 minutes, then turning down the temperature to 325F for 4 hours and finishing the last twenty minutes at 420F again to crisp up the cracklings.
On this occasion I have forgone more traditional sidings such as vegetables, beans, rice, pasta or potatoes in favor of a simple guacamole, seeded rye bread, the pork jus, the onions which cooked together with the ham, grey poupon mustard and horseradish.
>
Bon Appetit ! Life Is Good !
>
>

Click here for Guacamole Recipe
>

>
P.S.
I will post a follow-up on the dishes I prepared with the leftovers.
>
P.P.S.
I believe it is time to live a bit more “light” for at least the next few months, so starting January, I will change my food (and therefore my post’s) to a bit of a lighter fare 5 days a week, while the weekend will feature the same type of food as usual, just smaller portions – and, sad to say, a drastic cutback on sweets.
Look for ” Hans’ Lighter Comfort Food “ in upcoming post’s. See you there 🙂

>
>
>
.
>

Roast Fresh Ham

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

: fresh ham

: score skin, salt generously with kosher salt, rest overnight in fridge

: onions, caraway seed, granulated garlic, chili flakes

: place ham on rack over onions, place in 420F oven, add water to baking pan, roast at 420F for 20 minutes, then 4 hurs at 320F, then another 20 minutes at 420F

: remove ham from oven, let rest for 15 minutes in a warm place before cutting

: Roast Fresh Ham

: Roast Fresh Ham

: Roast Fresh Ham + MY knife 🙂

: remove shank, reserve for another meal

: meanwhile, remove and reserve onions, strain jus, remove most fat, check / adjust seasoning

: Roast Fresh Ham

: Roast Fresh Ham

: pork jus, guacamole, braised onions, horseradish, grey poupon mustard

>
>
>
>
>
>

Tomato Soup With Spicy Sausage & Pasta

>
>
Comfort food – the moniker say’s it all – it gives you comfort and leaves you in a better state than you were before you consumed it.
And the best thing about it is that not only does it make you feel good and satisfied, it usually is also uncomplicated and easy on the wallet.
I have included spicy Italian sausage “meatballs” here since I had leftovers from yesterdays dinner. Frozen tomato soup is a staple in my freezer, since I usually make a large batch and freeze whatever I don’t eat right away. ( Empty” Crystal Light” containers are perfect and free for this). So all that was needed for this beauty of a soup was to cook the pasta, heat the soup and saute the sliced sausages in garlic oil.
Voilà – instant great comfort and happiness 🙂
>
Bon Appetit ! Life is Good !
>
Click here for Tomato Soup Recipe
>
>

Tomato Soup With Spicy Sausage & Pasta

>
>
Preparation :
>
>

: follow link to tomato soup recipe

: defrost / heat or freshly prepare tomato soup, saute spicy italian sausage, cook elbow maccaroni

: plate mac

: top with sausage

: sprinkle with sliced scallions and grated parmesan

: top with tomato soup

: Tomato Soup With Spicy Sausage & Pasta

: Tomato Soup With Spicy Sausage & Pasta

>
>
>
>
>
>
>

Curried Beef & Pasta

>
>
Sunday lunch is supposed to be the highlight of the week, when traditionally the whole family gathers around the dining table for the culinary highlight of the week. So sad to see traditions like that slowly but surely disappear 😦
However, Bella and I keep the tradition alive as best as we can, gathering on my chaise-lounge and enjoying a great lunch while watching a good movie (the movie substituting the lively conversation which is supposed to take place among the family during Sundays lunch).
We do converse though – she begs, upon which I sternly say “don’t beg, which she follows with a moan or bark, followed by me giving her a morsel. Then I have a few bites until she begs again, which is usually as soon as she swallows her bit. And so on, until the meal is finished 🙂
So, here we go, without further ado – today’s lunch :
>
>

Curried Beef & Pasta

>
>
Preparation :
>
>
To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
>
Click here for Garam Masala Instructions
>
>
>

: skirt steak

: cut skirt into strips, season with kosher salt and fresh ground black pepper, saute in VERY hot garlic oil until rare, remove to absorbent paper, set aside

: saute onions in garlic oil

: add sliced peppers and scallion sticks, season with one table spoon garam masala and one table spoon curry powder, add half cup of heavy cream, simmer one minute

: remove from heat, add beef, check / adjust seasoning

: add pasta of your choice (I love broken lasagna sheets)

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

: Curried Beef & Pasta

>
>
>
>
>
>

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
My favorite Asian market carries about 30 different types of fresh mushrooms at all times, not to mention a myriad of dried ones. Today I bought a nice selection of different fresh ones, the whole lot was less than $ 10.00. What a great bargain . The fresh spinach linguine ran about another $ 3.00, plus the cream, butter and seasoning, so the whole lot (which feeds 3 normal people easily) came to about $ 15.00, or $5.00 per person. Not a bad deal I’d say 🙂
>
Bon Appetit ! Life is Good !
>
>

Spinach Linguini With Mushrooms In White Wine And Cream

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
Preparation :
>
>

saute finely diced onions in garlic oil

add mushrooms according to their cooking time

add white wine and heavy cream, simmer one minute, remove from heat, season with kosher salt and white pepper

cook spinach linguini al dente, drain, toss with olive oil

cook spinach linguine al dente, drain, toss with butter, plate

top pasta with mushroom ragout, sprinkle with finely sliced scallions

Spinach Linguine With Mushrooms In White Wine And Cream

>
>
>
>
>
>
>

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

>
>
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 🙂
>
Bon Appetit ! Long Live Good Food !
>
>

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

Penne Rigate With Pangrattato

>
>
Preparation :
>
>

saute chili flakes in butter

add panko bread crumbs, kosher salt, garlic paste

saute until golden, keep warm

melt garlic/herb butter

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

plate freshly cooked, al dente penne rigate

top pasta with a generous amount of pangrattato

top with seafood, sprinkle with chopped Italian parsley

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

>
>
>
>
>
>
>

Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

>
>
Last month my friend Curtis introduced me to a store which I have been missing all my cooking life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂 – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
>
>
Bon Appetit ! Life is Good !

>
>

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

>
>
Preparation :
>
>

cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

add chilies and sliced scallions

add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

plate pasta, leaving a well in the center

add lamb meatballs and harissa / tomato sauce

sprinkle with finely crumbled feta cheese and sliced scallions

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

>
>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Rigatoni rigate, smoked salmon and a creamy velouté – nearly impossible not to like this combination ! 🙂
After we have learned how to make a velouté in my last post, (click here for recipe), and hopefully have a few small containers in the freezer to use at short notice (just defrost in the microwave), wonderful dishes like this one take only a few minutes from start to finish.
The reward for this relatively small effort is a dish which oozes flavor, presentation, elegance and class 🙂 All in a mere few minutes of preparation and cooking time.
>
Bon Appetit ! Life is Good !

>
>

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Preparation :
>
>

Heat velouté (preferably fish velouté, but seafood velouté, chicken velouté or veal velouté will be just fine), add cooking liquid from pasta if too thick

add diced smoked salmon and grated horseraddish

add diced smoked salmon and grated horseradish

add dijon mustard

simmer for one minute

add freshly cooked, al dente pasta and sliced scallions

mix well, careful not to mash-up the salmon, check seasoning

to serve, sprinkle with more diced salmon and sliced scallions

Pasta With Smoked Salmon In Horseradish/Mustard Cream

>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
>
>
>
>
>
>

Coconut Soup With Silkened Chicken & Snow Peas

“
“
While a genuine Thai, Indonesian, Indian or any other “genuine” coconut soup can be wonderful if properly prepared, sometimes it is impractical to go to the full length of dozens of ingredients just to have a quick, flavorful and economic soup. If you find yourself in such a situation, you might want to try this simple preparation, which can be enjoyed after no more than fifteen minutes from start to finish. Of course, I am all for authentic recipes and I believe we must make an effort to make sure that under normal circumstances and whenever practical, we don’t make unnecessary short cuts because we are lazy. But sometimes, if you want something tasty and can’t do the big production for whatever reason ………., well, I am sure you’ve got the point 🙂

‘
Bon Appetit ! Life is Good !
“
“

Coconut Soup With Silkened Chicken & Snow Peas

“

Coconut Soup With Silkened Chicken & Snow Peas

“
“
Preparation :
“
“

marinade diced chicken breast in soy sauce, lime juice, kosher salt, five spice powder, grated ginger and garlic paste, add corn starch, mix well

“

cook pasta of your choice, drain, blanch snow peas, shock in ice water, drain, heat chicken stock seasoned with kosher salt, cayenne, garlic paste, grated ginger

“

add coconut milk, simmer for three minutes

“

after simmering snpw peas one minute, schock in ice water

after simmering snow peas one minute, shock in ice water

“

add fresh shiitake mushrooms and chicken to simmering stock, simmer for three more minutes

“

add drained pasta and snow peas to serving bowl

“

ladle soup with chicken and shiitake on top of pasta and snow peas

“

sprinkle with chili flakes and chopped cilantro

“

Coconut Soup With Silkened Chicken & Snow Peas

“

Coconut Soup With Silkened Chicken & Snow Peas

“

Coconut Soup With Silkened Chicken & Snow Peas

“
“
Dear Friend’s, to help support this blog,
please be so kind and click on the video below. Thank you 🙂
“
“
“
“
“
“
“
“
“

EASY DOES IT # 16 – Two Quick, Simple Salad’s

“
“
A lot of folk’s shy back from constructed salads because they find them difficult to make and the recipes too complicated.
I can asure you that nothing is further from the truth. First, choose two main components, such as pasta and cold cuts, rice and seafood, potato and vegetables, vegetables and cheese, any grain such as amaranth, barley, quinoa, or rye, add herbs or whatever else tickles your fancy. Add whatever else you want to add that you think will enhance your salad, dress with whatever dressing you fancy. Combine any ingredients you feel will go well together and experiment.
However, if the salad is to be served at a later point in time or outside at a party, I don’t recommend homemade mayo for obvious reasons, use the store-bought version which is safer. Also, for pasta, rice and potato salads, I recommend to cook the starch a bit longer than if you use them in a hot dish. The texture will be more pleasant.
Following find two simple salads which I made yesterday. The whole prep and assembly took about thirty minutes total. If you don’t have much practice, both salads might take you an hour, not bad for two different dishes that serve about 20 each. Just remember, It’s your salad – do with it whatever you like as long as YOU think it’s the way it should be: omit, add, deduct any ingredient You feel makes your dish a better one 🙂

“
“Shrimp, Pasta And Egg Salad”

Penne rigata, shrimp, fennel leaves, eggs, peas, cherry tomatoes, mayo (easy on the mayo), olive oil, garlic paste, white balsamic vinegar, kosher salt, cayenne pepper, greek yogurt, maggi. Use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂
“
“
“Farfalle Salad With Salame, Pepperjack And Cornichons”

Farfalle pasta, salame, pepper jack cheese, cornichons, scallions, mayo (easy on the mayo), olive oil, dijon mustard, garlic paste, white balsamic vinegar, cornichon liquid, kosher salt, cayenne pepper, maggi. Same here again, use whatever ratio of ingredients you prefer. If it tastes good and looks good, you’ve done it right 🙂
“
“
Happy Cooking and Bon Appetit !
“

Click here for more “Easy Does It”

“
“