recipes

Red Wine-Braised Veal Shank Slice, With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

:

Yucatan Cebolla En Escabeche

:
:
While traditional Osso Bucco is one of my favorite meat dishes, this version of braised sliced veal shanks is, in my humble opinion, far superior.
First, the crispy noodle pillow adds great texture to the soft texture of the meat.
Second, the marinated onions add great umami to the normally quite one-dimensional flavor of an original osso buco.
Third, and most importantly, the hoisin sauce, soy sauce, ginger, star anise and red wine (instead of white wine) make a great improvement to the regular, traditional seasoning of osso buco.
.
Pls note, this is in no way a negative judgment of a great osso buco, but rather a testament to the fact that I love my food on the spicy, flavorful side. Let me live, please  ………. 🙂
:
Bon Appétit !   Life is Good !
:
:
:
Click here for more  Veal  on  ChefsOpinion
:
Click here for more  Noodle Pillows  on  ChefsOpinion
:
:
:

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

:

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

:

Crispy Noodle Pillow

:

Red Wine-Braised Veal Shank Slices With Tagliatelle & Yucatan Cebolla En Escabeche On A Crispy Noodle Pillow

:
:
Yucatan-style marinated onions are one of my go-to condiments to (almost) everything. (Sandwiches, roasts, braises, bbq´s, veggies, potatoes, salads, etc, you name it – I slap on a few Yucatan Cebolla En Escabeche.  🙂
:
:

 
:
:
:

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

:
:
:

:
:
:
:

Advertisements

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:
:
Today I tried out my new waffle iron.
I am happy to report that the Iron functions as it should, that I still can prepare delicious waffles and that both Bella and I are still big fans of freshly baked waffles with caramelized fresh fruit.
Simple and quick, yet soooo satisfying 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Sweet & Savory Waffles  on  ChefsOpinion
:
:
:
:
Belgian Waffles Recipe :
:
Ingredients :
:
2 cups all-purpose flour
3/4 cup sugar
3-1/2 teaspoons baking powder
2 large eggs, separated
1-1/2 cups whole milk
1 cup butter, melted
1 teaspoon vanilla extract

:
Method :
:
In a bowl, combine flour, sugar and baking powder. In another bowl, lightly beat egg yolks. Add milk, butter and vanilla; mix well. Stir into dry ingredients just until combined. Beat egg whites until stiff peaks form; fold into batter.
Bake in a preheated waffle iron according to manufacturer’s directions until golden brown. Serve with fruits or syrup of your choice

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:

Breakfast of Champions # 74 – Belgian Waffles With Caramelized Fruit

:
:
:

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

:
:
:

:
:
:
:

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

:

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

:
:
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. 🙂
:
Bon Appétit !   Life is Good
:
:
Click here for more  Soup  on  ChefsOpinion
:
:
:
:

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

:

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

:
:
:

4 lbs tomatoes, 1.5 lbs red peppers

:

add 2 ea medium size onions, cut int chunks

:

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

:

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

:

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

:

add 2 cup heavy cream, check/adjust flavor

:
:
:
:

:
:

:
:

Veggie Salad With Chanterelles & Poached Eggs

:
:
BUT FIRST, THIS :
.


:
:
One of the reasons I moved from Florida back to Germany (besides the Hurricanes) was the fact that I loathe Floridas heat and humidity ( Lets not even mention the traffic).
On the other hand, here in Germany, while we are at the hight of summer, the average temperature is very agreeable, with only the occasional very hot day, and always very little humidity.
But, nevertheless, Florida, Germany, or wherever – who could say no to this beautiful salad, any time of the year, anywhere, and in any weather ?  🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Salad  on  ChefsOpinion
:
:
Click here for more  Chanterelles on  ChefsOpinion
:
:
Click here for more  Poached Eggs on  ChefsOpinion
:
:
:

:

Veggie Salad With Chanterelles & Poached Eggs

:

Veggie Salad With Chanterelles & Poached Eggs

:

Veggie Salad With Chanterelles & Poached Eggs

:
:

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

:
:
:

:
:
:
:

Breakfast of Champions # 73 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

:

Farmers Breakfast

:
:
If you wonder what constitutes a “Farmers Breakfast”, the answer is simple – anything that farmers usually, or often, ate for breakfast.
Keep in mind that in times past, this more often than not was food which did not have to be bought in stores (there was little or no cash, people ate what their farm produced or what could be bartered in exchange for the farms products). It also had to be very substantial, because it was the meal that mostly gave you energy during the whole day, especially during harvest season, when the farmers left in the morning to tend the fields and/or the animals. These days mostly stretched from dusk ´til dawn, and the only other meal during that time would be a small vesper of bread, cheese, sausage, water, cider or wine and an apple or a pear.
So, bread or potatoes and some form of protein, such as homemade bacon, ham and/or sausage, eggs, milk, cheese and sometimes coffee was the standard. Also, very often a simple porridge of any grain with bread on the side had to suffice at least a few times a week.

One of the “Bauernfrühstück” which old-fashioned farts like myself still appreciate these days is the dish featured on this page. It can be done with any protein, meat or pickled fish. Fish, of course, would be likely for farmers (or fisherman) living close to the sea, where livestock was not as widespread as on farms which were situated further inland. And in case one is not a fan of “Blutwurst” (Whats wrong with you ??? 🙂 , one can substitute with liverwurst, which is the perfect substitute in my opinion), as well as beef hash, spam, or any other pate/sausage which disintegrates when heated.
This dish is so tasty that it features in many restaurants in Bavaria, Swabia and especially in Austria and Tirol, where its name is “Gröstl” (there, it is usually served with a fried egg on top). I personally prefer the eggs mixed-in, but hey – shoot me. 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Breakfast of Champions
:
Click here for an entirely different  Bauernfrüstück on ChefsOpinion
:
:
:

Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

:

Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

:

Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

:

Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

:
:
:

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

:
:
:

:
:
:
:

Pickled Tomatoes (トマトの酢漬け )

:

Pickled Tomatoes (トマトの酢漬け )

:
:
How can you improve a perfect tomato? By pickling it !
Any salad, sandwich or any other dish that contains tomatoes will get an additional level of debt of flavor and texture, so, in my humble opinion, the extra few minutes of preparation will be well worth the time and effort. The recipe for the pickling liquid on this page is only a guideline, you can experiment with the length of marination, as well as the flavor of the marination, for example, omit the dashi, add garlic, increase or decrease the vinegar and sugar, etc, etc.
:
Bon Appétit !   Life is Good !
:
:
:

Pickled Tomatoes (トマトの酢漬け )

:

Pickled Tomatoes (トマトの酢漬け )

:

:

Pickled Tomatoes (トマトの酢漬け )

:
:
:

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

:
:
:

:
:
Click here to connect to WORDSFROMANNELI

:
:

Annelis Boat ( Curtesy of WORDSFROMANNELI )

:

Annelis boat ( Curtesy of WORDSFROMANNELI )

:
:
:

:

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

:
:
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.
.
But, luckily, that was then, and this is now – affordable, high-quality Veal everywhere ! 🙂
:
:
Click here for more  Veal  on  ChefsOpinion
:
Click here for more  Liver  on  ChefsOpinion
:
:
Bon Appétit !   Life is Good !
:
:
:

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)
:
:

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

:

Sautéed Oyster Mushrooms, Scallions and Grape-Tomatoes

:

Potato-Cucumber Salad

:
:
:

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

:
:
:

;
;
;
;

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:
:
The original dish I wanted to cook was Hungarian Goulash, which is one of my favorite dishes. However, when I started to gather the ingredients, I realized that I did not have enough onions and paprika powder, not enough thyme leaves, lemon peel and caraway seeds in my pantry. Since I did not have any desire to go shopping at the moment, I came up with this concoction, which, although different from goulash, turned out to be just as delicious and satisfying.  🙂
It contains lots of potatoes and veggies, so it can be enjoyed as is, or served with rice, pasta or bread of your choice to mop up the wonderful sauce 🙂
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Beef Stew  on  ChefsOpinion
:
Click here for more  Beef  on  ChefsOpinion

:
:
:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:

Beef Stew With Potatoes, Peppers And Tomatoes

:
:
:

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

:
:
:

:
:
:
:

German “Burrito”

:

Original Burrito……… 🙂

:
:

Burritos are a traditional food of Ciudad Juárez, a city bordering El PasoTexas, in the northern Mexican state of Chihuahua, where people buy them at restaurants and roadside stands. Northern Mexican border towns like Villa Ahumada have an established reputation for serving burritos. Authentic Mexican burritos are usually small and thin, with flour tortillas containing only one or two of several ingredients: either some form of meat or fish, potato, rice, beans, asadero cheesechile rajas, or chile relleno. Other ingredients may include: barbacoamolerefried beans and cheese (a “bean and cheese” burrito), or deshebrada (shredded slow-cooked flank steak). The deshebrada burrito has a variation with chile colorado (mild to moderately hot) and one with salsa verde (very hot). The Mexican burrito may be a northern variation of the traditional taco de Canasta, which is eaten for breakfast, lunch, and dinner.

Although burritos are one of the most popular examples of Mexican cuisine outside of Mexico, they are only popular in the northern part of Mexico. However, they are beginning to appear in some nontraditional venues in other parts of Mexico. Wheat flour tortillas (used in burritos) are now often seen throughout much of Mexico (possibly due to these areas being less than optimal for growing maize or corn), despite at one time being particular to northwestern Mexico, the Southwestern US Mexican-American community, and Pueblo Indian tribes.

Burritos are commonly called tacos de harina (“wheat flour tacos”) in Central Mexico and Southern Mexico, and burritas (the feminine variation with ‘a’) in “northern-style” restaurants outside of northern Mexico proper. A long and thin fried burrito called a chivichanga, which is similar to a chimichanga, is prepared in the state of Sonora and vicinity.

A variation of the burrito found in the Mexican state of Sonora is known as the burro percherón.

:
Bon Appétit !   Life is Good !
:
Click here to read all about  Burritos
:
Click here for more  Burritos  on  ChefsOpinion
:
:
P.S.
:

to avoid fat-steam to cover your entire kitchen, put a hotplate on a open window´sill

:
I used to grill/saute most of my food in the garden to avoid the fat-filled steam that escapes the pan to set on all kitchen surfaces. Now, in my new home, although I have a big balcony, I prefer to do this on the kitchens open window sill, which is easier because I don´t have to bring the food and utensils through the hallway and living room. 
And there you have it – no more greasy surfaces in the kitchen ! 🙂 
:
:
:

German “Burrito”

:

German “Burrito”

:

German “Burrito”

:

German “Burrito”

:
:
:

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

:
:
:

:
:
:
:

Curried Pasta With Cauliflower And Crisp Lettuce

:

Curried Pasta With Cauliflower And Crisp Lettuce

:
:
Curried pasta is one of my favorite “quick-meals”, tasty food that can be prepared without much effort, time and money.
Here I have combined curry- pasta for the first time with cold, crisp lettuce and I was just blown away by the difference this addition has made to a familiar dish which I enjoyed so many times before.
The different temperature, texture and seasoning of the raw greens and the hot, spicy pasta made this a very new curried pasta experience and it will be showing up on my table often from here on……
:
Bon Appétit !   Life is Good !
:
:
Click here for more  Pasta  on  ChefsOpinion   
:
:
:

Curried Pasta With Cauliflower And Crisp Lettuce

:

Curried Pasta With Cauliflower And Crisp Lettuce

:

Curried Pasta With Cauliflower And Crisp Lettuce

:

Curried Pasta With Cauliflower And Crisp Lettuce

:
:
:

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

:
:
:

:
:
:
:
: