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TODAY AT “CHEZ BELLA” – Scrambled Eggs & Bread

Bellas Scrambled Eggs & Bread

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Aaahhhhh, never judge a book by its cover, nor a dish by it´s name ! 🙂
If you do, you might have just past by this wonderful little dish, never to know what culinary gem is lurking behind its unassuming name.
Which cook in the World would sink so low and be proud and happy about “scrambled eggs & bread”, to actually publish a post about this ? –
Well, I actually am, and I must say, when I plated this dish for Bella and myself, I was smiling and feeling happy about the food we were about to eat (or, in Bellas case, about to devour.) 🙂
The Turkish flatbread came out of our neighborhoods Turkish bakers oven just about 30 minutes earlier (he delivers) ; the eggs are fresh from my neighbor’s hens, and the tomatoes, green chilies, cucumbers and scallions come from the farms in the immediate area.
So everything was as fresh as can be, and with a simple dish like this, the difference to supermarket food is apparent in every bite.
Nothing against supermarket food, I have eaten it and enjoyed most it most of my life, just that when possible, I like to eat the fresh and less processed stuff 🙂
So there you have it – a great, fresh, affordable, quick and easy to prepare dish I love ( so does Bella) and of which I can be proud of, five stars or not. 🙂
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Bon Appétit ! Life is Good !

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Click here for more Eggs on ChefsOpinion
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Why “Chez Bella” ??? Because……….click here.
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Toast 1/4 of a large Turkish flatbread or any other bread of your choice.
Whisk 6 fresh eggs, season with kosher salt, sriracha and garlic paste to taste.
In 3 oz of whole butter or 2 tblsp EVO saute 1 cut scallion, 1 green chili and 2 ea diced tomatoes until heated through, add the eggs, cook until done to your liking.
To serve, top the bread with the eggs, serve with salad of your choice.
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Scrambled Eggs & Bread

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PERFECT Cacio e Pepe

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“Cacio e Pepe” is undoubtedly the most minimalist among Roman pasta.
It´s secret lies in its wonderful creaminess, which is achieved by the perfect balance between its four main ingredients: pasta, water, Pecorino Romano and black pepper. (Because of the saltiness of the Pecorino, no additional salt is needed)
(A similarly simplistic, yet very different flavor and texture are present in “Spaghetti Aglio e Olio”, which, in its most basic form, contains only spaghetti, water, olive oil, garlic, and grated hard cheese. This is usually enriched with pepperoncini and/or arugula).
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When preparing Cacio e Peppe, there are a few RULES one MUST follow to achieve the creamy texture for which Cacio e Peppe is priced, otherwise there will be just “Pasta with Cheese and Pepper”, which is not too bad either, but comes in no way close to the magic of Cacio e Peppe.
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First, – grate the cheese as fine as possible.
Second, – take the pasta straight from the water to the pan with the cheese and pepper.
Third, – quickly and thoroughly lift the pasta with two forks or a tongue from the bottom of the plate to blend and achieve a creamy sauce when the moisture and starch of the pasta and the cheese combine to form a heavenly, creamy, delicious “sauce”.
Fourth, – use warm plates to mix and serve the pasta at once.
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And there you have it ! One of Rome’s and Italy´s most iconic, simple, delicious and wonderful dishes ! 🙂
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Bon Appétit ! Life is Good !
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Click here for Recipe of Spaghetti Aglio e Olio on ChefsOpinion
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PERFECT Cacio e Pepe

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Preparation:
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: Use the very best quality available to you 🙂

: Pecorino, black pepper

: microplaned …..(VERY finely grated)

: add freshly crashed/ground black pepper to taste to the cheese

: add freshly crashed/ground black pepper to taste to the boiling water

: cook pasta until al dente

: move the pasta from the pot directly to the cheese/pepper

: mix quickly, if needed, add a bit of pasta water to get a very CREAMY texture

: plate on warm plates, top with more cheese and pepper, serve at once (Pls only prep 2 portions at a time)

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

: PERFECT Cacio e Pepe

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Escargot Catalan

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While “Escargots à la Bourguignonne” (Snails in Garlic–Herb Butter) is my favorite snail-dish, “Escargot Catalan” is a close second. (As long as there is enough garlic, herbs and a proper red wine in the sauce).
This dish not only serves as a perfect appetizer or snack, but it can also stand on its own feet as a main course, accompanied by sauteed potatoes, rice, or hearty, crusty bread to mop up the wonderful sauce. 🙂
It also serves perfectly as a family/friends meal, in a large bowl in the center of the table, from where everybody can help themselves to seconds (or thirds), the wonderful meal enriched with good wine and lively conversation. 🙂
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Bon Appétit ! Life is Good !
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Escargot Catalan

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

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: 1 can 24 ea snails ; 2 ea stalks scallions, sliced ; 1 ea medium size sliced onion ; 1/2 cup sliced mild to hot chilies

: 1n 1/3 cup EVO saute all ingredients until the onions are translucent, add 1/2 tblsp garlic paste, saute another minute, add 1 tblsp chopped oregano and kosher salt and chili flakes to taste

: add 3 cups red wine and 1/3 cup pernod (optional), simmer slowly until liquid has reduced by half

: add 1/3 cup chopped cilantro and 1/3 cup chopped parsley, remove from heat, check/adjust seasoning, serve with reis, sauteed potatoes or rustic bread ; serves 1 main course or 4 appetizer

: Escargot Catalan

: Escargot Catalan

: Escargot Catalan

: Escargot Catalan

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

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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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

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

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

Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

Potato-Cucumber 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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: sauté 1/2 cup 1″ cut scallions in 1 tspn EVO until lightly browned

: add 6 oc oyster mushrooms, sauté another minute or until cooked through

: add 10 ea grape tomatoes, season with garlic paste, kosher salt and fresh ground black pepper to tastes, sauté another minute

: meanwhile, dust 5 oz sliced veal liver with a/p flour, sauté in 1 tblsp peanut oil on both sides

: cook until almost reaching your preferred doneness

: remove from heat, add 1/3 cup thai chilli sauce and 1/2 tblsp white wine vinegar, turn the liver a couple of times in the sauce

: plate the veggies, top with the liver, top with the sauce, serve with potato-cucumber salad (or salad of your choice) on the side

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

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

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

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

: Potato-Cucumber Salad

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Roast Duck – Part One – “Duck With Dirty Noodles”

Last week I came across a special at my grocery store – $ 10.50 for a whole duck, compared to the usual price of around $17.00 for the same size bird.
Of course, I bought two, because duck – anytime 🙂
After I defrosted the first one, I realized that it might be a good idea to prepare the duck in a way which will be more suitable to a bird which had probably spend a bit of extra time in the freezer (hence the special 🙂 ) , rather than just plain roasted and eaten without any additional preparation.
(I will post part two, “Roast Duck – Part Two – Duck Soup With Rice Sticks And Baby Bok Choy”, within the next few days)
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Bon Appétit ! Life is Good !
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Roast Duck

Roast Duck – Part One – “Duck With Dirty Noodles”

Dirty Noodles

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Roast Duck Recipe:
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Ingredients:
1 med size duck
Kosher salt to taste
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Method:
Preheat oven to 400F
Prick skin and fat of duck all over, remove excess fat-flaps
Season duck generously inside and out side with the salt.
Place duck breast-side down on a wire rack which rests on a sheet-pan.
Place into oven, immediately turn temperature down to 300 F
Roast duck for 3 hours and 45 minutes, turning duck every 30 minutes
After 3 hours and 45 minutes, increase heat to 420F, roast duck breast side up until skin is very crisp and golden, about 20 to 30 minutes.
Let the duck rest for 10 minutes before carving.
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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: before……. (med size duck, generously salted)

: after…… (reserve the juices and the fat from the roasting pan)

: remove the legs from the carcasse, reserve together with the carcasse

: remove the breasts from the carcasse, remove the wings

: boneless breasts and the wings; carcasse and legs

: slice the breast in thick slices, cover to keep warm

: reserve the carcass and legs for : Roast Duck, Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: prepare the ingredients for the sauce, 1 tblsp plum sauce, 1/2 cup water, 1/2 cup soy sauce, 1 tblsp peanut butter, 1 tblsp chili paste, 1 tsp grated ginger, 1 tsp garlic paste, 1 tsp toasted sesame oil, whisk until smooth

: chop the liver, heart and gizzards from the duck

: stir fry the offal in 2 tblsp very hot duck fat for 1 minute, add julienne of 1 med size onion, saute until the onions are translucent

: add the sauce, simmer for one minute

: add 1/2 lb cooked nodles of your choice, add 4 oz green peas, 1/2 eq bell pepper julienne and 4 stalks of finely sliced scallion, mix well, check/adjust seasoning