Sherry

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Onion soup is a vegetable soup made of sauteed onions and stock. Onion soup was traditionally served in poorer households and lower-class restaurants.
Onion soup is, and was, found in many countries, prepared in many different variations. What all recipes have in common are the onions and stock. From there on, anything goes……….:
Added red or white wine, beer, egg yolk, flour, cream, cheese, herbs, bread, vinegar, sugar, caramelized onions, sauteed but kept-white onions, puréed onions, sliced onion, diced onions, shallots, sausages, sherry, carrots, and probably another thousand different additions, depending on where in the world you encounter your onion soup.
Names/variations include “Pfälzer Zwiebelsuppe”, “Soupe Soubise”, “Schwaebische Zwiebelsuppe”, “Cipollata”,  “Cherbah”, and countless more.
And then, of course, there is the queen of all onion soups! –
Known and loved most everywhere in the world, it is “French Onion Soup” (Soupe à l’oignon / Soupe d’oignons aux Halles/ Soupe à l’oignon gratinée)
What makes this variation so special is the addition of bread and gruyere to the top of the onion soup, then it get’s some time in the oven or under the broiler until the top is a bubbly, fragrant, addictive, gooey mass of melted bread and cheese.
Each heavenly spoonful should contain some of the bread and cheese, some soup, and some onions.
Voilà, now you know why “French Onion Soup” is the best onion soup in the world 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Onion Soup  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
>
>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

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

>
>
>

 

>
>
>
>

Advertisements

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew


>
Chances
 are that if you love seafood and have traveled in Spain, especially in the provinces of Barcelona, Girona, Lleida, and Tarragona, you have at one point or another had an encounter with the dish featured here. It represents the philosophy of both old and new cooking styles one finds all over this area and in fact, in most parts of the Mediterranean coastline – a few first-class ingredients cooked without fuss and pronto- Life is Good !
A wonderful meal, ideally shared with great company and a glass (or two) of the local wine, and, if on top of that you are lucky enough to sit in a cozy little restaurant by the sea, life is as good as it gets.
Somebody gifted me with a small bag of mussels on Sunday, which by itself would have made a great appetizer. But because I always have shrimp in the freezer (today I had two different types,  small/ peeled,/ tail-off and large/ tail-on), and because I wanted to have something a bit more substantial for dinner, I thought this seafood stew would do the trick. And indeed, it did 🙂
Great taste, easy on the eyes and a snap to prepare, both Bella and I were completely happy with the way this turned out 🙂
>
Bon Appétit !   Life is Good !
>
P.S.
Since I don’t drink/use alcohol, I have started to use apple cider as a substitute where wine is called for.
Works out great for most dishes, both in the food and with the food 🙂 Cheers !
>
Click here for more  Seafood  on  ChefsOpinion
>
>
>

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

>

Catalan Shrimp & Mussels Stew

Catalan Shrimp & Mussels Stew

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


>
>
>
>

Asian Style Chicken Wings in Oyster Sauce

>
>

Asian Style Chicken Wings

Asian Style Chicken Wings

.
This  is one of the dishes I could eat three times a week without getting tired of it anytime soon.
Breakfast, lunch, dinner, snack. Feed me anytime with this stuff and I’ll be happy 🙂
>
>

>
Ingredient’s :

Chicken wings,
Bok choy,   cut into large pieces
Red peppers,   cut into triangles, keep stems and leaf’s seperate
Dry shiitake mushrooms,   soaked in warm water
Onions, large diced
Garlic,   paste
Ginger, grated
Peanut oil,
Chicken stock,
Sherry wine,
Oyster sauce,
Hoisin sauce,
Soy sauce,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Saute seasoned wings in peanut oil until almost cooked trough. Remove from heat to absorbent paper. Saute onions, peppers, bok choy stems, garlic and ginger until fragrant. Add sauces and sesame oil, wings, shiitake, scallions and bok choy leaves. Mix well, serve with fan.  (chinese steamed rice)

Recipe for  “Fan

Bon Appetit !   Life is Good !

>
>
>

” Imperial Chow Mein “

.
.
A  Dish I created a few years ago for a chinese restaurant in Bogota, Columbia
.

Image by : Hans Susser



Ingredients :

Shrimp,                                                shelled and deveined, tail on, dusted in cornsatarch
Scallops,                                              dusted in cornsatarch
Squid,                                                    sliced, dusted in cornsatarch
Egg noodles,                                       cooked and drained
Cooked ham                                        diced
Lap Cheong (chorizo)                       sliced
Bell pepper, red                                   diced
Bell pepper, green                              diced
Bell pepper, yellow                            diced
Green peas,                                          frozen
Onion                                                    diced
Scallions,                                              finely sliced
Ginger,                                                  shaved
Garlic,                                                    paste
Salt,                                                        to taste
Lime juice,                                            to taste
Cayenne,                                                to taste
Soy sauce,                                              to taste
Sesame oil,                                            to taste
Sherry wine,
Peanut oil,                                             to fry

Method :

Saute shrimp, scallops and squid in very hot pan until halfway cooked.
Remove and set aside.
Saute all vegetables except scallions, deglaze with sherry.
Add noodles, seafood, ham and seasoning,
saute until well combined, adjust seasoning if necessary .
To serve, sprinkle with scallions.

Bon Appetit !   Life is Good !
.
.
.