pasta

Fusilli Col Buco With Mushrooms In Merlot Cream

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Living in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà – Mushrooms Galore 🙂
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Bon Appetit ! Life is Good !
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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Preparation :
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boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

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saute diced onions and fresh mushrooms in butteruntil onions are opaque

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add garlic paste and re-hydrated mushrooms, saute until dry

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almost….

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add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

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simmer until nape texture is reached, check / ajust seasoning

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add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Fusilli Col Buco With Mushrooms In Merlot Cream

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Chicken Parmigiana

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This post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit ! Life is Good !
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Click here for Tomato Sauce recipe
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Chicken Parmigiana

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season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

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saute in butter until 3/4 cooked through, remove to baking rack

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sprinkle with grated parmesan, cover with tomato sauce

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covered in tomato sauce

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sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

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meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

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sprinkle bucatini with fresh basil

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bucatini in creamy tomato sauce

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Chicken Parmigiana

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Botton mushrooms don’t have much taste by themself, but if you simmer them in red wine, they soak up all the richness from the wine and take on a whole new personality 🙂

Bon Appetit ! Life is Good !
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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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mise en place

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porcini powder

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saute diced onions and garlic paste with mushrooms in butter. Meanwhile, cook fusili col buco

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add red wine, porcini powder, sea salt and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

add red wine, porcini powder, sea salt, hot sauce, grey poupon and scallions, let simmer until redwine thickens into light sauce. To serve, sprinkle with more scallions and top with a dollop of greek yogurt

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Fusili Col Bucco With Mushrooms In Red Wine / Dijon Reduction

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Calamare E Bucatini

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I love calamari, but I hate to clean them at home and it is hard to find good quality cleaned ones around here. But, yesterday I got lucky. I drove around a bit with Bella to see what’s out there and low and behold, I found a fishmonger I had not noticed before, even though I drove by there many times over the year’s. To my surprise, they have a great selection of fresh, quality seafood. I had to control myself not to go crazy and buy too much (I did anyway).
So, one of the first things on my list today were the calamari, simply prepared and served over Bucatini.

Bon Apetit ! Life is Good !
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Calamare E Bucatini

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mise en place

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season with kosher salt, cayenne pepper and granulated garlic, dredge in corn starch. Cook bucatini until al dente, drain, reserve some of the cooking liquid

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saute in VERY hot peanut oil for less then a minute

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remove to absorbent paper

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add herb butter, chilies, scallion, garlic paste, small amount of grated parmesan, kosher salt, chili sauce and small amount of cooking liquid, mix well until pasta is coated

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bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Calamare E Bucatini

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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

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Yesterday I got some fresh ground venison from a friend visiting from Tennessee.
I am usually not a big fan of game but since he asked me to prep something for dinner, I came up with this dish which turned out to be pretty amazing 🙂
Obviously, if you don’t eat game, you can substitute the venison with any other ground meat. Traditionally, the alcohol to cook game with would be gin (juniper berry flavor), but I don’t drink that stuff so I don’t have it at home. However, vodka and chopped juniper berries did the trick here.

Bon Appetit ! Life is Good !
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Fussili Col Buco With Venison Bolognese, Vodka And Gorgonzola

: saute finely chopped carrot, onion and ground venison in duck fat, add tomato paste and chopped juniper berries, deglaze with red wine and heavy cream

: add vodka, garlic paste, oregano, kosher salt and freshly ground black pepper

: simmer until meat is tender, check/adjust seasoning

: meanwhile, cook fussili col buco

: fussili col buco

: top with venison

: top with gorgonzola

: top with shredded scallions

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Tomato Bisque , Morcilla Dumplings & Pasta

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Morcilla lovers – this dish is a knock-out !
As far as morcilla dishes go, it does not get much better, I can assure you 🙂
I know that not everybody shares my love for morcilla, but for those who do, this soup is magic.

Morcilla –
(blood pudding, blutwurst, boudin noir, sanguinaccio, blodkorv, boldpølse, kaszanka).

If you do re-create this dish, make sure the dumplings are as light as possible but holding their shape. The should easily fall apart when lightly pressed with a spoon.
If you are not a fan of morcilla, you can use any other protein such as fish, seafood, veal, game, pork or even finely diced vegetables.

Bon Appetit ! Life is Good !

Tomato Bisque, Morcilla Dumplings & Pasta

: tomato bisque – quartered tomatoes, celery, onions, sauteed garlic, red wine, small amount of diced potato, sea salt, cayenne pepper, sugar, water or tomato juice

: bring to boil, turn down to simmer, simmer for 2,5 hours

: put into blender and blend until smooth. The small amount of potato will make the texture silken and keep the liquid from separating from the solids. Check/adjust seasoning

: add heavy cream

: tomato bisque

: remove morcilla from casing, add egg yolk, dijon, cayenne, scallions, chilies, panko, mix well, shape into small rounds

: simmer dumplings in salted water until floating

: add pasta to plate

: add tomato bisque

: add dumplings

: sprinkle scallions

: Tomato Bisque, Morcilla Dumplings & Pasta

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“Milanesa” – Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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When I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However, while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a “Schweinesteak Mailänder Art” :
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Bon Appetit ! Life is Good !
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Breaded Pork Chop “Milanese”

Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

Milanesa

Ham& Cheese Stuffed Pork Cutlet

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: mise en place

: cut a large pocket into cutlet

: roll one slice of swiss with one slice of ham

: ham& cheese

: stuff into cutlet, bread with flour, egg wash and half breadcrumbs, half grated parmesan

: meanwhile, saute grape tomatoes and garlic in butter

: deglaze with red wine, reduce to almost dry

: add heavy cream, oregano, sea salt and cayenne pepper, simmer until reduced by half

: add freshly cooked bucatini and a small amount of grated parmesan, mix well, check/adjust seasoning

: saute cutlets in peanut oil until almost done, discard oil, finish with fresh butter

: Milanesa

: Schweinesteak Mailänder Art

: Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

: Breaded Pork Chop “Milanese”

: Ham& Cheese Stuffed Pork Cutlet

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Tomaten – Käse Spätzle (South German Tomato/Cheese Pasta)

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Käse Spätzle is tasty homemade pasta tossed with onion and Emmentaler cheese. A German version of mac and cheese you might say. Typically eaten in the alpine regions of Austria, Switzerland and Germany, as well as in other non-alpine South-German regions. (Especially in Baden Wuertemberg, the original home of spätzle).
In order to prepare Käse Spätzle, make the spätzle as usual but add some tomato paste and oregano for color and taste. After you cook and drain the spätzle, saute diced onions in butter until golden, add spaetzle, kosher salt and black pepper. Then layer the spätzle in a bowl or platter with grated Emmentaler cheese and schmelze (butter sauted brown bread crumbs). Repeat once or twice, then sprinkle top with sliced chives.

Bon Appetit ! Life is Good !
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Schmelze Recipe
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Spätzle Recipe
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Tomaten – Käse Spätzle

: cook Spaetzle

: remove to ice water, strain

: saute diced onions in butter until golden

: add spaetzle, chopped parsley, kosher salt and black pepper

: first layer spaetzle

: add emmentaler

: add schmelze

: add second layer spaetzle

: add second layer emmentaler

: add second layer schmelze, top with chives

: Tomaten – Käse Spätzle

: Tomato/Kaese Spaetzle

: lettuce, grape tomatoes and honey/herb vinaygrette

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NOT A Turkey Sandwich

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Now that normality has been restored in most home kitchens, it is time to attack the leftovers, hopefully without destroying our memories of a wonderful turkey feast by just slapping a few slices of meat in between two simple slices of bread and calling that a good way of using leftovers. Instead, I made this great turkey stew in a spicy cream sauce with grape tomatoes and parmigiano reggiano over pasta. Delicious, quick and easy 🙂
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Turkey Stew In Spicy Chili Cream Over Conchiglioni

: saute onions and garlic in olive oil

: add diced turkey and diced chilis, saute two minutes

: add cream, hoi sin sauce, sriracha, maggi and turkey sauce

: simmer and reduce to nape texture, add grape tomatoes, remove from heat. Check/adjust seasoning

: plate freshly cooked pasta

: top with turkey stew, sprinkle with cheese and sacallions

: Turkey Stew In Spicy Chili Cream

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Chili Beef, Pennoni Lisci & Peppers

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Great lunch today with a minimum of time and work. I used whole chili‘s because I find the taste better and more intense than chili flakes. Saute them until they change color and have infused the oil with their pungent heat. Remove the chili’s at this point or leave them in the dish for presentation ( I also like to chew on them a bit)

Bon Appetit ! Life is Good !
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Chili Beef, Pennoni Lisci & Peppers

: cut beef tenderloin into strip’s, season with kosher salt and cayenne pepper, dust with corn starch and saute in peanut oil until brown and still rare. Set aside

: saute onion and chili’s until fragrant

: add peppers and roasted garlic purre, saute another minute

: deglaze with red wine

: add, freshly cooked pasta, beef, chopped parsley, salt and pepper

: Chili Beef, Pennoni Lisci & Peppers

: Chili Beef, Pennoni Lisci & Peppers

: sprinkle freshly grated peccorino

: Chili Beef, Pennoni Lisci & Peppers

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