recipes

PERFECT Cacio e Pepe

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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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PERFECT Cacio e Pepe

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PERFECT Cacio e Pepe

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PERFECT Cacio e Pepe

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PERFECT Cacio e Pepe

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PERFECT Cacio e Pepe

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PERFECT Cacio e Pepe

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Herring Salad – (Heringsalat) – (Sillsallad) – (Shuba – Селедка под шубой)

 

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At a time when “Regional” and “Ethnic” cuisine has spread all over the World and most of them have reached the far corners of our Planet, a large part of restaurant-goers consider themselves experts of some, or even many, different ethnic/regional cuisines.
Sadly (naturally), most experiences of these wannabe-experts come from a few visits of neighborhood “ethnic” restaurants and a subscription to the food channel, or, at best, a few encounters of local cuisine one has mustered on a once in a lifetime vacation to an exotic, foreign country.
Therefore, nowadays, when everyone pretends to be “food-hip“, “in” and “worldly“, everybody and Joe want to open a restaurant that serves food from around the World, with the proprietor and workers usually never having encountered a dish that is even close to its supposed origin.
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However, because of this worldwide spreading of cuisines,  most folks have had the pleasure to taste Scandinavian herring salad in one form or another, either in a restaurant or at home, sourced in a small plastic container at the neighborhood supermarket. These come in many different flavors and colors – with fresh dill, fresh chives, potatoes, red beets, cucumbers, pasta, capers, pickles of any type, apples, oranges, eggs, with matjes herring or salt herring, even with added sausage, etc, etc.
Many of them are surprisingly delicious, though, after all, these ingredients are hard to mess up. However, in my humble opinion, of the commercial type herring salads, most have one fundamental fault – they are diced way too small and evenly (which, admittingly, is the proper restaurant-way).
When one forkful contains five or more ingredients of very finely diced ingredients, the mix becomes one coherent mess in your mouth, which I find rather boring. I much rather have the ingredients diced larger, so that with each bite I have two or maybe three different textures and tastes, which results in the pleasure of each bite surprising me with a new combination of yumminess. 🙂
This salad can be served as an appetizer, first course, snack or main course, accompanied by steamed potatoes, sauteed potatoes, rustic bread, or Gouda crackers (as in these pictures).
Pls note that I did not include measurements – let the ratio be guided by your preferences – more or fewer veggies, herring, yogurt, mayo, and so forth – and eliminate any of the ingredients which you don´t like.  🙂
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Herring Salad – (Heringsalat) – (Sillsallad) – (Shuba – Селедка под шубой)

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Herring Salad – (Heringsalat) – (Sillsallad) – (Shuba – Селедка под шубой)

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Herring Salad – (Heringsalat) – (Sillsallad) – (Shuba – Селедка под шубой)

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Herring Salad – (Heringsalat) – (Sillsallad) – (Shuba – Селедка под шубой)

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Preparation :
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Pimentón En Crema (Peppers In Cream)

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Easy Does It ……….. 👍😎😃

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A week ago I bought a large bag of fresh, beautiful peppers at my neighborhood Turkish grocery store. Since then, I have eaten most of them, usually grilled and served as a side dish to meat or seafood, with tzatziki as a dip. Today I needed something to accompany my dumplings, and yet another grilled peppers dish did not sound very enticing.  Also, I did not feel like eating fish or meat and so I choose the bread dumplings to be the main component of the meal. Since dumplings need a good sauce to be properly enjoyed, this tasty cream sauce with pimentóns seemed to be the perfect combination. Low and behold, it turned out to be VERY delicious, and it hit the spot precisely 🙂
So what started out as a way to get rid of some veggies before they turn South, became a much-loved dish which I will prepare again in the near future. 🙂
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Pimentón En Crema (Peppers In Cream)

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Pimentón En Crema (Peppers In Cream)

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Pimentón En Crema (Peppers In Cream)

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Preparation :
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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Fish & Chips

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While preparing crepes is a snap, both time-wise and on difficulty level, defrosting a large flour tortilla is even easier and faster 🙂
Also, the taste and texture are a bit more rustic, so it fits perfectly with the other ingredients for this dish.
Usually, this is a bit substantial for a dessert, (having stuffed the large tortillas to capacity with Nutella and bananas), so for most folks, it is more suitable as a light (sinful) lunch or a large snack.
Of course,  you can use smaller tortillas and less stuffing if you prefer to serve this as a dessert. Also, use any fruit or fruit combination)
But, whatever size or filling you choose, this is a  wonderfully delicious, economical and easy to prepare dish, which I am sure you will enjoy.  🙂
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Bon Appétit !   Life is Good !
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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Caramelized Banana & Chocolate Burrito With Strawberry Preserve

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Preparation :
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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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Escargot Catalan

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Escargot Catalan

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Escargot Catalan

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Escargot Catalan

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Preparation :
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Easy Does it # 39 – “Tuna Salad”

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Pls don´t miss the link at the bottom of this page for a truly “different” cooking tutorial ……
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Easy Does it # 39 – “Tuna Salad”

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This salad is probably ? the first “Main Course Salad” that ever hit a restaurant table, way back then.
In the meantime, it has been re-invented/improved a million times, with the ingredients changing from year to year, season to season, cook to cook, household to household, country to country, and restaurant to restaurant.
Probably, the only constant were always salad greens, onions, and tuna, otherwise, the imagination for tuna salad knows no bounds 🙂 Other typical ingredients are (among a million others), anchovies, potatoes, eggs, artichokes, herbs, asparagus, etc, etc.
While I have to admit that my desire to create a “new” version of tuna salad has occasionally got the better of me, my favorite version is still this simple one featured here on this page. 🙂
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Easy Does it # 39 – “Tuna Salad”

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Easy Does it # 39 – “Tuna Salad”

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mix everything with 1/3 cup herb vinaigrette

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check/adjust seasoning

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Preparation :
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And now, one for the road, not to be missed :
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Paris Hilton cooks Lasagna at her own “Cooking Show”
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I am torn between being sad, amused, disgusted and/or outraged about the fact that some folks (many ? !!!) find this to be an actual tutorial to learn cooking.
It is without a doubt a tutorial for various bad traits – but cooking is definitely not one of them 🙂 😦
This episode is one of the worst examples of how bad “cooking shows” have actually become. Most are shameful, ridiculous, bad, stupid and, flat-out, pure garbage.
My only hope is that this particular one is supposed to be satire and not to be taken seriously, but, judging from the ladies behavior and the general state of mind of the kind of people who watch crap like this, chances are that it is meant to be taken seriously:-(
God help us all !
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Capon Tacos

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Capon Tacos

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I believe, nowadays most everybody is familiar with chicken tacos.
These here beauties are essentially the same, except that the chicken has been replaced with the much more succulent and tasty capon.
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What Is a Capon ?
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Excerpt of an article by Danilo Alfaro on “thespruceEats”
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A capon is a special type of chicken created to make the meat more tender and less gamy. It is a rooster that has been castrated before reaching sexual maturity, which improves the quality of the meat; after that, it is fed a rich diet of milk or porridge. The lack of testosterone makes for a more tender, flavorful meat that is a delight compared to regular chicken. Unfortunately, in the United States today, it may be rare to see capon on a dinner menu or in the grocery store.

You can prepare capon like any other poultry dish. Typically, capons are roasted and the procedure for doing so is similar to roasting a chicken; due to its larger size, however, the cooking time will be longer.
Traditionally, roosters are braised. For instance, the classic French dish coq au vin involves braising a rooster in red wine. That is because their meat is tougher than chicken meat and they are usually slaughtered at an older age, which toughens the meat as well. As such, braising is also a good cooking technique for preparing capon.
A capon is more flavorful than a chicken as well as a turkey, with tender and juicy meat that is is void of any gamey taste. It is full-breasted and has a high-fat content, keeping what could become dry white meat nice and moist as it cools.
If you do manage to find capon meat in your local grocery store, you can follow a braised chicken recipe to prepare it. A whole, cut-up capon combines with bacon, leeks, onion, garlic, rosemary, tomato paste, chicken stock, and white wine and cooks slowly until bubbling and cooked through.

A roasted capon is a perfect centerpiece for a dinner party or holiday table. Keep it somewhat simple or try something a little more exotic.
Depending on where you live and how specialized your local supermarket is, you may be able to find a capon in the poultry section. Since capon is not an item that is bought often and therefore restocked regularly, it is important to look at the “sell-by” date, as well as the quality of the meat and make sure it’s fresh.
If you don’t see a capon in the poultry case, it is worth asking the butcher if he can get one for you. Otherwise, specialty groceries and online meat purveyors are your best bet.
If you don’t plan to cook the capon immediately, you can store it in the refrigerator for two to three days. To be sure that no liquids escape into your fridge, place the packaged capon in a plastic bag first. For longer storage, you can freeze the capon for three to four months, although it will begin to lose its flavor after two months. If the capon came with giblets, remove them before freezing and store separately.
In a 4-ounce serving of roasted capon (including the skin), there are 259 calories and 13.2 grams of fat, as well as 97 milligrams of cholesterol (which is 32 percent of the daily recommended value). Capon also has 32.7 grams of protein, making it a good source of this nutrient.”
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End of excerpt
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Read here all about   Capon
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Capon Tacos

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Capon Tacos

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Capon Tacos

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Capon Tacos

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Capon Tacos

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Preparation :
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Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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When you read the title of this post and then see the final dish, you might wonder – whats easy about this ? 🙂
Let me assure you, everything is ! 🙂
The total preparation time is only about 20 minutes, although the total cooking time is more like 4.5 hours, give or take a few minutes.
How can this be, you ask ?
Well, I prepared this meal on Christmas day just for Bella and myself, so I took some shortcuts which I usually might not have taken, namely using frozen creamed spinach, which I enhanced with some additional heavy cream and a pinch of nutmeg. The result was VERY yummy.
I also used frozen pommes croquettes, which turned out surprisingly delicious, especially when paired with the wonderful duck sauce. (I always have demi glace of pork, poultry and veal in my freezer, so it is easy to produce excellent sauce in a relatively short time. 🙂
Actual prep time was approximately :
10 Minutes – unpacking, washing, drying, salting the duck, and, at the end, portioning the duck.
5 Minutes – unpacking the spinach, adding to a small sauteuse, adding cream and nutmeg.
3 Minutes – unpacking the croquettes, placing on the grill in the oven.
The most difficult thing was to wait for all these hours until we could finally dig-in, while the aroma coming from the kitchen made us hungrier by the minute. Of course, I started the duck for dinner right after lunch, so it was bearable for me, while Bella experienced four hours of nearly going nuts in front of the oven 🙂
I, on the other hand, had things to do, so, for me,  the time went by fast.
At the end, this was a superb meal with very little effort. Bella and I loved all of it. I am sure that if we would have had visitors, they would have been impressed by all the skills and effort and hard work I have spend for them with this dish.  🙂 🙂 🙂
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Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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Serving Suggestion #1 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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Serving Suggestion #2 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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Easy Does It # 38 – Slow Roast Crispy Duck, Creamed Spinach, Pommes Croquettes & Red Wine Jus

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Preparation :
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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If you have followed ChefsOpinion for a while, you might be aware of my passion for soups, especially for chicken noodle soup, prepared any-which-way.
Without a doubt, the soup featured on this page is by far the best chicken noodle soup I have ever tasted.
The combination and the amount used of the special chicken and all the veggies, as well as the seasoning/aromatics and the six hours of cooking resulted in a heavenly broth, for which only the wide rice noodles and garden-fresh cilantro was needed to transform these simple ingredients into a wonderful, immensely satisfying culinary delight. 🙂
( The plate prepared for the original photo shoot already was all that – but then, the plate I prepared later on with all the “secondary cuts” (neck, wings and dark meat), which was originally not intended to be included in this post, was even better and “hit it out of the park” )  🙂
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P.S.
To prepare the best tasting chicken broth, one must use “Suppen Huhn” (Boiling Fowl, which needs to simmer between three to six hours to be sufficiently tender for the meat to be enjoyed.
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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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And later on, the second helping looked like this :
(Originally, these photos were not intended to be published 🙂 

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Not Your Mama´s Chicken/Noodle Soup – “Chicken Pho” (Phở Gà)

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Preparation :
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Hans’ Delicious Tandoori Chicken

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Traditional Tandoor  (This is NOT Hans) 🙂

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Modern Tandoor

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Hans’ Delicious Tandoori Chicken

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When I was a chef it was essential for me to teach my cooks, then later my students at Le Cordon Bleu, recipes of dishes which were as authentic to their classic origin as possible.
Especially during my many years as a teacher and program chair at Le Cordon Bleu Miami, I taught meticulously what I had learned many decades ago back in the Black Forest of Germany – Classic French Cuisine.

I also taught classic German Cuisine and many other cuisines from around the world which I had enjoyed, studied and learned during my many years as Executive Chef living and working in dozens of countries. (Cuisines of China, Russia, Japan, Mexico, Fillipines, Italy, Spain, India, Brazil, Sweden,  and many more.
While I am only an expert of French, German and Italian cuisine, I do have good knowledge and personal experience of the cuisines of the aforementioned countries and I was therefore able to teach international cuisine with authority.  Unlike many (most ?) “teachers” and “chefs” nowadays, who will read a recipe, practice (maybe) a bit, then “teach” what they just read on sometimes questionable (at best) sources. Mostly, even the folks who write the syllabus for a class have only the “experience” of reading about things, never having cooked it, eaten it or visited the country of origin of a dish.
While this might work for certain professions, it is certainly a disaster for our beloved trade.
No wonder real food becomes more and more the stuff only wealthy people can enjoy in the few excellent restaurants left in most places, while the rest of us is being served mediocre fare for unreal prices.
However, even at that time, while trying to teach original, and classic recipes and methods from specific cuisines, I tried to teach tips and tricks which might not be original, but are more practical, economical and sometimes even result in better food (Not often, but sometimes) 🙂
But one MUST ALWAYS POINT OUT THE DIFFERENCE BETWEEN THE ORIGINAL AND THE VARIATION !
In a restaurant, the Guests should also be informed about the difference, which, in my humble opinion, MUST be made clear in the name of the dish on the menu, for example:

Pesto” – basil, olive oil, garlic, PINE NUTS, pecorino, parmigiano reggiano.
Walnut Pesto” – same ingredients, same method, but replace the PINE NUTS with WALNUTS.
or
Wiener Schnitzel” – thin, breaded, VEAL cutlet
Pork Schnitzel Wiener Art” – same ingredients, same method, but replace the VEAL with PORK.
Turkey Schnitzel Wiener Art” – same ingredients, same method, but replace the VEAL with TURKEY.

Wow, this became a long entry to what I want to clarify here – ChefsOpinion is a blog that celebrates real food that tastes good, looks good and is simple enough that the average beginner of home-cooking, as well as a top professional and everybody in between can find inspiration, tips and other useful information to be able to prepare wonderful food at home, be it a simple soup or salad, an elaborate roast or stew, or whatever I feel like cooking at the moment and share with you, be it classic/original or not.
At this stage of my life, I don´t find it necessary to prove that I can cook, that I was a decent professional or that I have mastered “original and /or classical dishes from around the World in my more than 50 years of being a cook.
My goal at this time is to remind old chefs from around the Globe about the food we once studied, cooked, taught and enjoyed, and to help the “youngens” to be able to enjoy the same food even now, when some of it is not “IN” anymore and one has a hard time to find well-loved, classic dishes in restaurants, where one now finds mostly second-class food, tasteless and pointless, but dressed to the hilt to impress the folks who don´t know better.
To this end, I try to simplify many dishes while keeping the original flavor and texture as close to the real thing as possible, simply to give everybody the chance to prepare certain dishes at home, which they otherwise would find too difficult, expensive, complicated and daunting to try.
A typical example of this philosophy is the dish on this page. Just google the word TANDOORI, or CURRY, or GOULASH and you will know what I mean. Or choose the word of a dish and add the word ORIGINAL or CLASSIC before it.
The result are usually thousands of recipes, seldom the actual CLASSIC recipe (The definition of ORIGINAL or CLASSIC is a whole different chapter) 🙂 , while most others range from slightly off to downright nasty and ridiculous. 😦
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How to make Tandoori chicken without a Tandoor

Tandoori Chicken is one of the most popular dishes from northern India. It is grilled chicken rubbed with a blended spice marinade, identifiable by its red coloring. Tandoori is Indian style of BBQ. The marinade has garlic, salt, coriander, tamarind, cumin, ginger, lentils, and oil.
Tandoor is an Indian style oven, which one cannot buy in an appliance store like you can with a traditional grill or oven. Basically, the tandoor is made entirely of clay and is 3-4 feet tall. Charcoal is placed at the bottom of the tandoor and allowed to burn for several hours. Then the meat is placed on long skewers and cooked inside till roasted. Tandoor is also used to make, among other dishes, naan, kebabs, and tandoori rotis.
It is not practical to build your own tandoor. In fact, most homes in India do not have one. Indian restaurants generally special order tandoors (from restaurant equipment sellers) which can cost upwards of thousands of dollars
So, if you want to enjoy tandoori chicken at home, what do you do?
Here is a very simple tandoori chicken recipe that does not require any special equipment. The chicken retains its juices and is fully cooked while keeping a nice crispy bite on the outside. It has only 2 ingredients, but the cooking technique is very important. Once you follow this recipe, you will realize how simple and delicious this recipe is!

Tandoori Chicken Recipe
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Prep Time: 5 mins (24 hours); Cook Time: 45 mins

(Serves 4 )
4 ea skin less chicken legs,
8 tablespoons tandoori paste   (see picture below for brand example)
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Thoroughly rub the tandoori paste into the chicken.
Place in a bowl, cover and refrigerate 24 hours
When ready to cook, preheat broiler on low. Once the temperature is attained, place the chicken pieces on a rack with a drip pan under it. 
Broil on low for 30 minutes, turning the chicken once. Then turn the broiler to high and cook for another 15 minutes, turning once so that the chicken is crisp on both sides. You will see that the marinade will start to dry up and the chicken will start getting a crust.
Remove from oven and transfer to a plate. Serve immediately with naan, sliced onions, quartered lemons, chopped cilantro and mint chutney or condiments of your choice (or follow the suggestion on this page)

Click here for  Indian Tomato Chutney Recipe


Hans’ Delicious Tandoori Chicken

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Hans’ Delicious Tandoori Chicken

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Hans’ Delicious Tandoori Chicken

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Hans’ Delicious Tandoori Chicken

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steamed rice, tomato chutney, curried chickpeas, spicy cucumber salad – this alone would be a great meal

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Preparation :
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