Sautéing

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:

There are three Chanterelle dishes for which I would leave just about any dish in the World behind (At least for a day or two 🙂  ) :

“Chanterelles in Cream with Bread Dumplings” (Pfifferlinge in Sahnesauce mit Semmelknödel)
:
“Chanterelles with Lamb´s Lettuce and Crispy Bacon” (Pfifferlinge mit Feldsalat und Knusprigem Speck)
:
“Chanterelles with Spatzle” (Schwäbishe Späzlepfanne Mit Pfifferlingen), as featured on this page 🙂

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:
:
Bon Appétit !   Life is Good !
:
:
Click here for  Spätzle Recipe  on  Chefopinion
:
Click here for more  Spätzle  on  ChefsOpinion
:
:

:

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:

Schwäbishe Späzlepfanne Mit Pfifferlingen (Swabian Pasta & Chanterelle Mushrooms)

:
:
:

 

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

:
:
:

:
:
:
:

Advertisements

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

:
:
:

:
:
:
:

Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

:
(Sautierter Steinbeißer mit Dill-Honig Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar)
:

Northern Wolf Fish With Dill- Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout Caviar

:
:
When you look at the cooked fillet in this post, you might think that the fish is way overcooked, because the longer you cook certain fish, the more of this white gunk will come to the surface.
However, this particular fish loses a lot of the stuff even when just hot on the surface, way before it is cooked through (so does salmon).
This totally harmless, but to some folks wholly unappetizing white gunk that seeps out of fish fillets as they cook is just coagulated protein, also known as albumin. (To clarify, the correct spelling is albumin with an “i.” You may have also heard of albumen, with an “e,” but albumen is the term for egg whites. They’re two different things.) This sounds bad, but it’s absolutely safe. Albumin gets pushed out of the muscle fibers of fish as it cooks, coagulating at the surface. This will happen to most fish/protein, no matter what you do. It has been hypothesized that the way you cook fish – how fast and how long – causes albumin, but this is only true to some extent and protein.
So, next time you see albumin,  just blot it off with absorbent paper and you´re good. (As long as you don´t overcook the fish, but that´s another story 🙂

Bon Appétit !   Life is Good !
:
:
Click here for  Tsatsiki Recipe
:
Click here for  Seaweed Salad Recipe Recipe
:
:
Pls note :
Dill-mustard sauce ( HOVMÄSTARSÅS ) is actually a cold sauce, used mainly as a condiment for Gravlax in Sweden/Scandinavia  (Click here for more gravlax and dill-mustard sauce on ChefsOpinion)
However, I that find it also perfectly compliments sauteed white-fleshed fish fillets.

INGREDIENTS
Dijon mustard — 1/4 cup
White or red wine vinegar -1 tablespoon
Sugar – 1 tablespoon
Salt and pepper – to taste
Vegetable oil – 1/2 cup
Fresh dill, chopped – 3 tablespoons

METHOD

Mix the mustard, vinegar, sugar, salt, and pepper together well in a medium-sized bowl. Slowly whisk in the oil.
Stir in the chopped dill, check/adjust seasoning

:

Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

:

Sautierter Steinbeißer mit Dill-Senf Sauce, Knoblauch-Kartoffeln, Tsatsiki und Seetang Salat mit Forellenkaviar

:

Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

:

Tsatsiki & Seaweed Salad

:

Northern Wolf Fish With Dill-Mustard Sauce, Garlic Potatoes, Tsatsiki & Seaweed Salad with Trout-Caviar

:
:

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

:
:
:

:
:
:
:
:

Escargots à la Bourguignonne

>

Escargots À La Bourguignonne

>
>
>

The garlicky butter in this dish is almost as delicious as the escargots themselves, and what better use for crusty bread than sopping up this delicious “snail butter.”
But the main event are the escargots’ tender texture and clean, woodsy flavor.
When I was an apprentice back in the mid-sixties, preparing FRESH snails was a most hated assignment, taking hours to remove the snails from the shells and then cleaning and cooking them, then cleaning and sterilizing the shells. I don’t want to go into the less than pretty details, but it was not a pleasant task and as a young kid of 14 years old I thought I would never in my life eat something as shocking as snails.
Boy, was I wrong 🙂
Nowadays snails are among my favorite appetizers in the World and I order them whenever I see them on a menu, which, sadly, becomes rarer every year. 😦
Luckily, I found that canned snails work just as well and turn this appetizer into one that can be whipped up quickly, economical, anytime. I usually buy a case online which lasts me for about a year.
Traditionally,  Escargots à la Bourguignonne  are served 6 ea or 12 ea in their shells on a special metal or porcelain dish, or, if these are not available, on a heat-proof dish covered with sea salt into which indentions the size of the shells have been pressed to avoid the shells to move or topple over and spill their butter. I would not shy off to buy these dishes for my home, plus the special tweezers to hold them and the tiny two-pronged forks to remove the snails from their shells, but the fact is 6 or 12 snails will not do it for me and the whole ritual makes no sense for me at home alone. So I always serve them in a bowl with lots of the traditional toasted bread on the side.
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Escargots  on  ChefsOpinion
>
>
>

snail tweezer and fork

>
>

>

>
>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

Escargots À La Bourguignonne

>

first bite always goes to Bella 🙂

>
>
>

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

>
>
>

>
>
>
>

 

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>
>
Cod –
(
Kabeljau / Dorsch / タラ Tara / Morue / Bacalao / smk alqadi / Treska / Turska / Γάδος Gádos / Kele / Torsk / треска, etc, etc. 🙂
.
Until a few short years ago, cod (kabeljau), and especially cod in mustard sauce was a very popular dish in Europe. It was very cheap, tasted great, looked good and was widely available.
It could be found  at least  once a month on Fridays in private homes, in restaurants on “Daily Specials”, as a choice in school- and factory cafeterias and everywhere else where people did not eat meat on a Friday because of religious reasons, or simply because they loved the dish and welcomed it as a change from the usual daily meat or vegetable offerings.
I would love to eat cod at least 3 times a week, breaded, poached, sautéed, grilled, in tacos or sandwiches, plain or with sauce or condiments, and so forth. However, the exuberant pricing of at least $ 10 a pound prevents me from enjoying cod more often. 😦
But once in a while I spoil myself and Bella and go all out, no matter the cost. 🙂


Bon Appétit !   Life is Good !
>
>
Click here for more  Pomegranate  on  ChefsOpinion
>
Click here for more  Cod  on  ChefsOpinion
>
Click here for more  Mustard Sauce  on  ChefsOpinion
>
>

?

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>

Poached Cod Fillet With Whole-Grain Mustard Sauce And Pomegranate Pilaf

>
>
>

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

>
>
>

 

 

>
>
>
>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
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. 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Potatoes  on  ChefsOpinion
>
Click here for more  Eggs  on  ChefsOpinion
>
>
>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>

Frittata (Kind Of………..)

>
>
>

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

>
>
>

>
>
>
>

Perfection In A Bowl – Leftover Veggies Soup

>

Perfection In A Bowl – Leftover Veggies Soup

>
>
Some of my favorite dishes are the ones that come together without set ingredients, without planning and without recipes.
I just go to the fridge and/or cupboard, look what’s available and what needs to be used, and just throw together what I think will fit and taste delicious. Such was the case with this soup. I had some krakauer sausage, leftover cooked broccoli, leftover cooked cauliflower and leftover fresh leek from previous dishes, and of course there are always onions in the cupboard and at least 2 or 3 types of cheese in the fridge. Throw it all together and in a few short minutes – a dish as good as can be 🙂  Life is Good !
>
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Soup  on  ChefsOpinion
>
Click here for more  Leftover Dishes  on  ChefsOpinion
>
>
>

transfer to soup bowl or soup plate, sprinkle ea bowl with 1/2 tblsp grated asiago and drizzle with 1 tblsp EVO

>

Perfection In A Bowl – Leftover Veggies Soup

>

Perfection In A Bowl – Leftover Veggies Soup

>
>
>

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

>
>
>

>
>
>
>

Panierte Frikadelle Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>
>
WHY ARE MOST AMERICAN BURGERS CRAP ? “

>
Easy boy’s and girls, just trying to get your attention here. 🙂
But………..

For many years the American style burger was a complete mystery to me.
You see, when I came to America for the first time in 1970, my  “burger”
senses were still completely in love with our German version, which go
by the names of:

Frikadellen, Buletten, Hamburger, Fleischpflanzln.

To this day I can not understand how one can forgo the deliciousness
and texture of a “proper” Frikadelle for a limp , skinny, mostly dry and
tasteless meat patty made of  low-grade, unseasoned and uninteresting
ground beef.
( Notice friends, I said “most’ American burgers, not “all” )
Of course, the principle of having a good piece of meat layered with lettuce,
tomatoes, pickles, mayonnaise and a variety of other goodies is a wonderful
idea. But, if this is such a standby and tradition for so many folks, why on earth
do most people treat it like crap ? Crappy buns, crappy patties, crappy condiments. No love 😦 .
So here is what I suggest to the American public :
Let’s LOVE and RESPECT our food from here on, even a simple burger !     🙂
I will throw the first coin by giving you all the simplest and best recipe for
a plain, good old frikadelle. There are many variations and once you have
mastered the basics, you should experiment until you find your personal favorite.
A frikadelle is a very versatile dish. It can be served as a snack, cold with mustard
to dip and a slice of sour dough bread on the side. Or as a lunch or dinner dish,
with mashed potatoes and mushroom sauce, roast potatoes and fried onions,
french fries (fritten) and salad or any other side dish, condiment and sauce
which would go well with a steak or regular beef burger. Just make sure that if you go the
few extra steps to make a wonderful frikadelle instead of a measly, skinny patty,
don’t destroy the good stuff by adding lesser sides and condiments.
>
If you are a burger fanatic, you want to read :  History of the Hamburger

>

Ingredients:
>
1/2 cup finely diced onion
1 tsp. olive oil
1 day-old roll (about 2 oz.), softened in hot milk and squeezed dry.
1 lb. ground meat (half and half; pork and veal)
2 eggs
1 tsp. salt
1/4 tsp. fresh ground pepper
1 Tsp chopped, fresh parsley
1 Tsp chopped, fresh marjoram
1 oz butter

Method:
.
Saute 
onions in oil until translucent. Cool slightly.
Cut softened roll into little pieces in a bowl, add meat and the rest of the ingredients and mix well. Heat butter and olive oil together in a frying pan.
Shape 4 patties and saute over medium high heat until browned on both sides. Place the patties on a baking sheet and place in a 375°F oven until done.
You may also continue sauteing them in the pan until they are no longer pink inside.

Variation 1: You may want to roll your patties in dried, seasoned bread crumbs before sautéing for a really nice, crispy exterior.
Variation 2: If you have German relatives, they might tell you to add some Maggi Seasoning.  In my house we use Maggi as a table side condiment.
Variation 3: Meat Patties with caraway. Substitute 1 teaspoon caraway and 2 teaspoons prepared mustard for the parsley and marjoram.
Variation 4: Add 4 ounces of finely chopped bacon to the meat .

Find your own best burger or fricadelle recipe by experimenting and giving them the love they deserve  !   🙂 

>
Bon Appétit !   Life is Good !
>
>
Click here for more  Patties  on  ChefsOpinion
>
Click here to read all about
Frikadellen, Buletten, Fleischplanzerl, Fleischküchle, Faschierte Laibchen, Fasírt,  Faširanci, Perkedel, etc…….


>

 

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>

Panierte Frikadellen Mit Schweizer Käse (Breaded Meat Patties With Swiss Cheese)

>
>
>

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

>
>
>
>