potatoes

End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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Now that summer is almost over in Germany, I took the opportunity to buy some of the last garden-grown tomatoes and bell peppers from my neighbor down the road. (In a normal year, September provides the last locally grown tomatoes, while the season for bell peppers ends during October/November. As much as possible, I like to buy food that has been produced locally. My neighbor produces eggs, chicken, and lamb, as well as potatoes, tomatoes, capsicum, apples, blackberries, mirabelles, and strawberries.
Even the local supermarkets sell a lot of locally grown food-stuff, which makes one feel good about giving a little help to the local farmers. 🙂
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Bon Appétit !   Life is Good
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Click here for more  Soup  on  ChefsOpinion
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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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End Of Summer Celebration – “Creamy Tomato & Bell Pepper Soup”

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4 lbs tomatoes, 1.5 lbs red peppers

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add 2 ea medium size onions, cut int chunks

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add kosher salt, sriracha, sugar and garlic paste to taste

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add 1 gallon chicken- or veggie – broth,, simmer until liquid has reduced to 2 quarts

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with a stand-mixer or hand-mixer blend all until very smooth, last minute ad 1/2 cup fresh basil leaves

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add 2 cup heavy cream, check/adjust flavor

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Beef & Pork Stew with Sausages, Potatoes, Spätzle and Veggies

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MooDonna

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I LOVE soups and stew of any kind, but served from a pretty serving dish like this will bring even the most simple soup or stew to a higher level 🙂
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Bon Appétit !   Life is Good !
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Click here to read about  ARROGANCE & NARCISSISM OF THE HIGHEST ORDER ?  on  ChefsOpinion

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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Beef & Pork Stew with Sausage, Potatoes, Spätzle and Veggies

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

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MooDonna

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MooDonna

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MooDonna

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MooDonna

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MooDonna

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Black beans, potatoes, mushrooms, eggs and loads of cilantro – what would serve better as proper condiments than salsa verde and salsa Mexicana ? 🙂
Ever since I have discovered authentic tasting salsa verde and salsa Mexicana at my neighborhood international food market, I have them in my larder and fridge at all times, using it to enhance breakfast, lunch and dinner dishes of all types – eggs, seafood, meat, pasta, rice, vegetables, etc, etc. Together with chili paste of all levels of hotness, Maggi seasoning and soy sauce, these are the condiments/seasonings  without almost none of my meals are complete. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Potatoes  on  ChefsOpinion
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Click here for more  Eggs  on  ChefsOpinion
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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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Frittata (Kind Of………..)

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

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

Tuna Steak Poached In Olive Oil


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friend Peter came over for lunch today. Usually, he is a big fan of down to earth home cooking, never getting enough meatloaf, pasta, potatoes, stews, pigs feet, tripe, and other offal.
However, right now he is on a strict diet, so he asked me to prepare something gluten-free, starch-free and sugar-free. This tuna steak with salad was the result of his request, which made him happy and content (or so he said).
I, on the other hand, feasted on some left-over pork belly with potatoes, which made me happy and content 🙂
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Bon Appétit !   Life is Good !
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1 cup EVO, 2 ea garlic confit, 2 ea scallion, kosher salt and fresh-cracked pepper to taste

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5 ea grape tomatoes, 1 ea quintisho chile, 3 slices lemon; simmer slowly on low heat while basting with the oil until tuna is cooked to your preferred temperature; serve with a salad of your choice

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Tuna Steak Poached In Olive Oil

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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens

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Today  was “Fix and clean the computer day” at my house (re-installing all programs, etc), therefore there was no time for elaborate cooking (or anything else, for that matter).
So what better way to not cook but still eat a great meal than a large salad with veggies and canned seafood.
As I mentioned before, canned seafood can be great if you know what you are buying and forgo the cheaper, inferior brands.
Just experiment with different brands until you find the one that will ring your bells 🙂
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Bon Appetit !   Life is Good !
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Link to  Cuban Crackers
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Link to  Escabeche
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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

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Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

Salad Of Mussels, Octopus, Sardines, Artichokes, Potatoes, Eggs & Greens Salad

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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EASY DOES IT # 24 – Potato Salad

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This  potato salad is a far cry from the one I usually make at home, which is “Schwäbischer Kartoffelsalat” (Swabian Potato Salad), which does not contain Mayo or any other “stuff” besides potatoes, onion, stock, salt, pepper, oil, vinegar and sometimes herbs and/or bacon.
This one is a VERY different baby, but just as delicious 🙂
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Bon Appetit !   Life is Good !
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Link to more Schwäbischer Kartoffelsalat
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Creamy Potato Salad

Creamy Potato Salad

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Potato Salad

Potato Salad

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Preparation :
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Mondongo

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Even  if you never had mondongo (tripes, kutteln) before, this variation should help you overcome your resentment easily because it is eye-appealing, tastes mild and best of all, it smells great, which you can’t say of some recipes utilizing tripe. The secret here is to blanch the tripe 3 times in salted, vinegared water, so that the typical smell of tripe has disappeared and you have an odorless piece of offal which should please you with its great taste and unique texture 🙂
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Bon Appetit !   Life is Good !
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Link to more Mondongo Recipes
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All about Tripe
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Mondongo

Mondongo

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Mondongo

Mondongo

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Preparation :
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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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Cream Of Asparagus, Potatoes & Mushrooms

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After  a weekend of over eating and indolence I felt I had to scale down a bit on dinner tonight.
A bowl of soup seemed just right, so here is what I concocted:

Bon Appetit !   Life is Good !
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Cream Of Asparagus, Potatoes & Mushrooms

Cream Of Asparagus, Potatoes & Mushrooms

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Cream Of Asparagus, Potatoes & Mushrooms

Cream Of Asparagus, Potatoes & Mushrooms

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂

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Caviar & Frites

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Caviar & french fries ?
It might sound’s a bit over the top and it will be if you use crappy fries. But use fries you have just fried in duck fat, top them with Greek yogurt and the best caviar you can afford and you have yourself a super culinary  treat.

Bon Appetit !   Life is Good !

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Peel large baking potatoes and cut them into even size fries. Add to COLD duck fat and set on medium-high heat. Carefully stir fries once in a while so they cook evenly. Once they are golden brown, they will be crispy on the outside and creamy on the inside. Remove to absorbent paper, then toss in a bowl with sea salt and cayenne pepper. Enjoy 🙂
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Caviar & Fries

Caviar & Fries

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