salame

Naan “Pizza”

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I love to make pizza from scratch. I used to make it at least once or twice a month, mostly making my own dough, sometimes using fresh dough I bought at my favorite pizzeria.
However, since I now live in a small apartment, with a small kitchen which has the counter space the size of a hand towel, for practical reasons I sometimes use naan instead of pizza dough.
Although the texture is completely different, I like it as an uncomplicated, quick fix 🙂
Since I am already at a distance from a “real” pizza, I also like to use spicy salsa mexicana (picco de gallo) instead of tomato sauce, which add’s a wonderful extra layer of heat and debt of flavor.
“Real” pizza this is not – naan pizza it is, and it is at it’s best as such 🙂
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Bon Appétit ! Life is Good !
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Click here for more Pizza at ChefsOpinion
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Click here for Garlic Confit Paste recipe
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Click here for more Naan dishes on ChefsOpinion
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Click here for Naan recipe
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Naan Pizza

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: brush naan with garlic confit paste on both sides

: dice salami, remove avocado from shell

: spread spicy salsa mexicana on naan

: add avocado and salami

: sprinkle with shredded mozzarella

: bake at 350F until cheese is melted and salami is heated through; naan should be crisp on the outside but still soft on the inside; to serve, sprinkle with fresh basil chiffonade

: Naan Pizza

: Naan Pizza

: Naan Pizza

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P.S.
If you wonder why there is a whole tomato as a garnish – I like to squeeze very ripe tomato on top of my pizza just before eating it 🙂
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How To Turn Radiators Into A Delicious Dish…….

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“Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream”
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Pasta, garlic, cream and other “stuff” 🙂 – always quick and easy to prepare, yet very rewarding with big flavors and a lovely texture.
This is the kind of food I prepare when I “don’t feel like cooking”. After all, the whole preparation takes only a few minutes and is easy enough to be handled by a novice in the kitchen, all one needs is a few good ingredients and a passion for food, the rest will fall into place all by itself 🙂
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Bon Appetit ! Life is Good !
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Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute garlic in olive oil until just starting to change color

: add salame julienne and onion julienne, saute until onions are translucent

: add julienned sun-dried tomatoes and heavy cream, season with kosher salt and fresh-grated black pepper

: simmer until cream starts to thicken, remove from heat, add grated parmesan, check / adjust seasoning

: add fresh cooked radiatori with a bit of the cooking water, mix well

: plate on serving dish, sprinkle with freshly shredded parmesan

: Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

: Radiatore with Salame and Sun-Dried Tomatoes in Garlic-Confit Cream

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Casarecce Gorgonzola

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I was going to make a quick salami and gorgonzola sandwich, when I realized that I felt I had to treat myself to a better lunch than a simple sandwich, so I checked the larder for a few available goodies and the following is what I came up with. By the time the pasta was cooked al dente, I had all the other ingredients prepped and it took only about another five minutes to complete the dish. While I love a good sandwich, this dish was a far more rewarding lunch and it took only slightly more time to prepare.
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Bon Appetit ! Life is Good !
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Casarecce Gorgonzola

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute onions, salame, chillies and garlic paste in olive oil

: add gorgonzola cheese

: add heavy cream, simmer until gorgonzola is melted

: add quartered artichoke hearts

: add freshly ground black pepper and scallions

: add casarecce pasta

: mix until pasta is well coated with gorgonzola sauce, if sauce is too thick, add a bit of the cooking liquid from the pasta, check / adjust seasoning

: Casarecce Gorgonzola

: Casarecce Gorgonzola

: Casarecce Gorgonzola

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Trottole Alla Fortunello

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Although this dish might not look very “light and healthy”, the small portion served makes it as promised – “Hans’ Lighter, Healthier Comfort Food”. (I share the portions pictured with one of my neighbors) 🙂
I have, contrary to classic cooking methods, omitted to saute the coppa ham, prosciutto ham and the salame. I rather love the taste and texture of the protein without sauteing them over piping hot pasta (make sure you slice the coppa, prosciutto and the salame paper-thin), but as usual, if you prefer to saute them, don’t hesitate to do so.

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Bon Appetit ! Life is Good !
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Trottole Alla Fortunello

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Preparation :
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To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: saute garlic paste in its own oil without browning

: add heavy cream, season with kosher salt, cayenne pepper and nutmeg

: simmer until thickened

: add blanched edamame and sweet corn, simmer one more minute

: add finely grated parmigiano reggiano

: plate pasta / vegetables

: top with paper-thin sliced salame

: add coppa ham, salame and prosciutto

: sprinkle with finely grated parmigiano reggiano and italian parsley

: Trottole Alla Fortunello

: Trottole Alla Fortunello

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Salad Of Romaine, Swiss, Peccorino, Salame, Radish And Grape Tomatoes In Sherry Vinaigrette

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Trying to make up for the sumptuous lunch by having this simple salad for dinner.
I just hope the munchies will not attack me before bed time 🙂
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Salad Of Romaine, Swiss, Peccorino, Salame, Radish And Grape Tomatoes In Sherry Vinaigrette

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Salad Of Romaine, Swiss, Peccorino, Salame, Radish And Grape Tomatoes In Sherry Vinaigrette

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Salad Of Romaine, Swiss, Peccorino, Salame, Radish And Grape Tomatoes In Sherry Vinaigrette

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Salad Of Romaine, Swiss, Peccorino, Salame, Radish And Grape Tomatoes In Sherry Vinaigrette

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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. Thank you 🙂“ ”
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How Every day Should Start – Good Stuff By The Lake

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This is what we call in Germany a “Bauernfrühstück”, a farmers Breakfast, usually taken around 11.00am.
Cold cuts and/or cheeses, rustic bread and a glass of red vine.

I had this at 10.00am today – Life is Good 🙂

Bon Appetit ! An Guate !
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Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Bauernfrühstück

Gorgonzola, Brie, Salame, Asiago, Parmigiano Regiano, Aostino, Sour Dough Bread, Malbec Red

Farmers Breakfast

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Easy Does It # 7 – Mac & Cheese (Mac & Cheese Recipe # 3784)

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Dear Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“, from time to time some very basic recipe variations of dishes which otherwise might seem complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go.
Enjoy :-)
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In anticipation of my splendid dinner to come (you’ll see), I decided to have a very simple late lunch. Before I came to the USA I had never seen or eaten mac & cheese and for the first few years I was not interested in it either, always having been served the packaged version and never been able to understand its appeal. However, when I started to make my own, using quality ingredients, good seasoning and pasta cooked al dente, I changed my opinion and became a fan like millions of others :-).
I have used all kind of different cheeses and added many other ingredients, such as mushrooms, vegetables, protein etc.
Here now is what I consider to be a basic version. Just make sure you season properly, don’t overcook the pasta and most of all, use the best quality sharp cheddar you can find.

Bon Appetit ! Life is Good !

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Mac & Cheese. Recipe # 4794

: saute salame and chili flakes in butter

: add heavy cream and freshly cooked pasta, garlic paste, kosher salt

: add freshly grated sharp cheddar and scallions

: mix everything well, check / adjust seasoning

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

: Mac & Cheese. Recipe # 4794

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Every Day Should Start Like This- Bauern Frühstück

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I am hoping that once I will be retired, this is how all my breakfast’s will look like 🙂

Bon Appetit And Have A great Day ! Life is Good !
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onion/garlic -focaccia, ham, emmenthaler, salame, brie, boiled egg, boursin, salted radishes, salted tomatoes, chilies & merlot

bauern frühstück

vesper

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Hans’ Wonder Bread – Best Bread Ever? Nope, But……

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Yesterday afternoon I prepared some pizza for myself and had some leftover dough. Today I came home late and did not feel like cooking up a storm, so I made this stuffed bread for dinner. I guess I could call it a calzone?, but I am more comfortable with “Stuffed Yeast Bread”.
I ate the whole thing piping hot and I must say: Simply delicious 🙂

Bon Appetit ! Life is Good !

Pizza Dough Recipe

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Stuffed Yeast Bread

pizza dough, diced salame, spicy tomato salsa, gorgonzola, corn meal, red onion, olive oil, sage, rosemary, thyme, scallion

roll dough, top with salame

top with gorgonzola

top with spicy tomato salsa, thyme and sliced sage

top with another sheet of dough. Coat finely sliced onions and chopped rosemary with generous amount of olive oil. Sprinkle over bread. Sprinkle with corn meal. Place on corn meal dusted baking pan. Cook at 375 F. When done, sprinkle with scallions and chili flakes

Stuffed Yeast Bread

Calzone

Hans’ Wonder Bread

Stuffed Yeast Bread

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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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Caesar Salad “Royal”

No such thing as a Caesar Salad “Royal” you say?
Maybe up until around noon today you were right. But, after I made myself a traditional caesar salad for lunch and looked at it with hungry eyes (Bella too) , we felt the strong need to embellish the salad somewhat and this was the result :

Trim and wash romaine lettuce, cut into your preferred size or leave individual leafs whole. Prepare thinly sliced toast of your favorite bread. For the dressing, mash anchovy filets in a bowl, add egg yolks, roasted garlic pure, lemon juice, salt and cayenne pepper and in a slow, steady stream add good quality olive oil until you have a dressing the texture of mayonnaise. Add some finely grated parmigiano reggiano, mix well. Adjust taste and texture if necessary. Mix romaine with the dressing, arrange on serving dish. If you love anchovies (I do), top salad with additional filets. Sprinkle with finely grated or finely shaved parmigiano reggiano. Serve toast on the side. Voilà – Caesar Salad.

For Caesar Salad “Royal”, add the following items :
Prosciutto ham, salame, brie cheese, asiago cheese, manchego cheese, grape tomatoes, chives. Voilà – Caesar Salad “Royal”

Bon Appetit ! Life is Good !

P.S.
Caesar Salad “Imperial” coming up soon. ( Think crab legs, lobster, shrimp, caviar, etc) 🙂
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