shiitake

End Of The Month Noodles

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While  we like to believe that most folks nowadays can afford any food they like, this could not be further from the truth.
Since the beginning of time, providing nourishment for oneself and ones family has always been and still is an important part and often a struggle of the majority of people around the world, although we usually are ashamed of admitting that it can be hard to feed our-self and our loved ones on a level we would love to maintain at all times, especially the good folks who live on a monthly income. Sometimes, towards the end of the month, it can be a bit difficult to keep the excitement for the next meal going, when the purses get lighter and lighter and the freezer, fridge and cupboards are getting emptier and emptier as the month stretches toward the next payday. Many will just give-up at this point, believing that a meal without meat or seafood is substandard and not worth being happy about. This opinion is of course absolutely misguided, especially since there are many food groups besides meat and seafood which are full of protein and nutrition, which can be prepared to be most attractive and yummy.
However, there are also lots of people out there who really love any type of food, no matter what its consists of, as long as it is great to look at, tasty, filling and nutritious. And sometimes, one just gets tired of the usual stuff and opts for something like the meatless dish featured here (as I did today).
To prepare such a meal is super easy, all you need is love, fantasy and “the spirit”, especially in a time when you can search for anything on the net and get a variety of answers within a split second. For a good example, please click on the “Mamapedia”  link below)
To prepare a successful “End Of The Month Dish”, you can use any kind of pasta/noodles/starch, any kind of vegetables, mushrooms or no mushrooms, any type of seasoning (curry, tomato sauce, reduced chicken stock, hoisin, etc), any thing you have available or anything which is economic to purchase, as long as it comes together as a wholesome meal.
And of course, you don’t have to be broke to enjoy a tasty dish like this!
But then, as the end of the month draws closer…………… 🙂
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Bon Appétit !   Life is Good !
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Click here for more  End Of The Month Tips  on  Mamapedia
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Click here for  Non-Meat/Seafood  Protein Sources
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Click here for more  Noodles  on  ChefsOpinion
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P.S.
IF you have a sense of humor, you might want to click here to see how they make ketchup on another planet
 🙂
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End Of The Month Noodles

End Of The Month Noodles

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 End Of The Month Noodles

End Of The Month Noodles

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

Rice noodles are much more delicate and fragile than their wheat noodle counterparts. This actually makes them so easy to prepare that we hardly think of it as cooking.

Place all your rice noodles in a deep mixing bowl, trying to snap as few of them as possible as you remove them from the package (always a challenge for us). Bring a good amount of water to boil. Pour the boiling water over the rice noodles until they are completely submerged.

Every minute or two, give the noodles a stir to loosen them up. When they are completely limp, give them a taste to see if they’re cooked through. The thread-like vermicelli noodles used in spring rolls will cook through in just a few minutes. The flat rice noodles might take upwards of ten minutes depending on thickness. Pay attention and test the noodles frequently because they’ll become mushy if they overcook.

Once the noodles are tender, drain them and run them under cool water to stop the cooking. Toss them with a bit of sesame oil to keep the noodles from sticking to each other if you’re not going to use them right away.

More Tips:

  • If the noodles will be used in a stir-fry dish like Pad Thai, you definitely want to under-cook them a bit. They will absorb more moisture and cook the rest of the way through once in the stir fry. If your noodles are perfectly cooked to start, they will turn to mush in the stir fry. Trust us, we’ve done that more times than we can count!
  • If you’re making a soup, you can cook the noodles directly in the broth. Add them just before serving and monitor closely to make sure they don’t over-cook.
  • Even with a bit of sesame oil, the noodles still tend to clump up after you drain them. They will loosen again once you mix the noodles into your dish .

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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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This  stew is very similar to a traditional Korean Galbijjim (kalbitɕ͈im), except that I have omitted some of the typical additions such as  jujube, ginkgo nuts, carrots, pine nuts, chestnuts, shiitake, and seogi mushrooms. This version is a simple home-version of the Galbijjim, unlike the more elaborate version you would get in a restaurant or even at home, when guests are expected or more time and money would be available to prepare a more elaborate, costly and elegant meal.
But, although some of the fancier ingredients are absent from this stew, there is an abundance of flavor and umami which will leave your culinary senses completely happy and satisfied 🙂
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Bon Appétit !   Life is Good !
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P.S.
If you prefer a more traditional appearance (dark color and the texture less liquid), add soy sauce instead of the salt and less water to braise
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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

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Korean Inspired Beef Stew (Galbijjim) (kalbitɕ͈im)

Galbijjim (kalbitɕ͈im) Korean Beef Stew

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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For  50 years I have prepared and eaten Filet Mignon with either Sauce Bernaise or a Demi Glace derived sauce, such as Sauce Chasseur, Sauce Bordelaise,  Sauce Chateaubriand, Sauce Perigueux, Sauce Robert, etc, just as any hot-blooded, french-trained chef would do 🙂
Yet yesterday, although I had demi glace at hand ( I usually make a batch of demi glace and freeze it in individual portions ), for this dish I wanted to try something new, especially something to go well with the shiitake mushrooms.
So I mixed together the following ingredients which are a staple on my cupboard :
” Hoi Sin Delight ” –
Hoi sin sauce, soy sauce, garlic paste, chili sauce, lemon juice and – hold on to your hat -ketchup ! From this I got one of the best sauces I ever had with grilled or sauteed meat. I liked it so much that from here on I will use this concoction often, whenever I need a quick and delicious sauce or dip for any protein – seafood, chicken, beef, pork or what-not. Even as a drizzle for fried rice or grilled vegetables, this stuff rocks !
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Bon Appetit !   Life is Good !
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Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"

Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"

Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Filet Mignon With Sautéed Potatoes, Shiitake And "Hoi Sin Delight"

Filet Mignon With Sautéed Potatoes, Shiitake And “Hoi Sin Delight”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Short Ribs, Bok Choy, Shiitake And Noodles In Spicy Ginger/Garlic Broth

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Soup!  – God’s gift to comfort food 🙂
I wonder how many different soups I have eaten in my life and how many different noodle soups in particular. And still, I never get tired of preparing and eating yet another version of this wonderful food category. Soup, to me,  never get’s old. To the contrary, I can never get enough of it, be it cream soup, purred soup, clear soup, soup made of meat, seafood, vegetables, fruit or any combination thereof, hot or cold. So without further ado, here is my latest concoction:
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Bon Appetit !   Life is good !
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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

Short Ribs, Bok Choy, Shiitake And Noodles In Ginger/Garlic Broth

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

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ANYTHING  sounds better in french ?! 🙂
I used to call my wife “Mon Petit Chou”, which sounds perfectly sweet and romantic in french. Translated, it’s “My Little Cabbage” :-(. Not as sweet and romantic, no doubt.
Same with my dinner today : “Pied De Cochon – which translates into “Pig’s Trotters”, one of my all time favorite second cuts.
Pigs trotters are very versatile, they are great fried, steamed, braised, and pickled.
The following dish was created today in my kitchen and, I must say, it was absolutely delicious (and pretty to look at, to boost).
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Bon Appetit !   Life is Good !
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More “Pig’s Goodies” on ChefsOpinion
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Wiki on Pigs Trotters
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More about Pigs Trotters
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 Pied De Cochon

Pied De Cochon

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 Pied De Cochon

Pied De Cochon

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Mushrooms And Udon Noodles In Oyster Sauce

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It seems  to me that the biggest return (culinary bliss and satisfaction) for the smallest investment (time, money and work) was, is and always will be, the preparation of food.
While there are of course very expensive, time-consuming, complicated and labor intensive dishes to be had, the majority of great food can be prepared in a snap. The following is just one of these dishes. All ingredients can be had for a few bucks and the actual prep and cooking time is only about 15 minutes.
So folks, please don’t say you don’t have time to cook. Just face your demon’s and admit that you don’t like to cook 🙂 😦 .
On the other hand, if you don’t know how to cook, that’s a whole different story. For you I have a simple solution to that malady : Follow my blog and get inspiration for simple dishes and instructions how to prepare them- this will be the first step to help you overcome the biggest hurdle, because most of the instructions on  ChefsOpinion  are dead-simple and require only the most basic culinary knowledge to produce great results.
First step – start trying………. 🙂
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Bon Appetit !   You Can Do It !!!
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More Udon dishes on ChefsOpinion
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Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

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Mushrooms And Udon Noodles In Oyster Sauce
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Mushrooms And Udon Noodles In Oyster Sauce

Mushrooms And Udon Noodles In Oyster Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Here  you have one of these dishes were you can have a meal fit for a king with a minimum effort of labor and a very reasonable cost of ingredients.
Just plan ahead and either cook the beef the day before you want to eat the soup, or, if you want to have it for dinner after work, start the beef and it’s broth as soon as you get up in the morning. Bring it to a simmer, let it cook for as long as you can before you leave the house, then just let the beef cool in the broth until you get home. Also at that point, soak the shiitake in some of the hot broth during the day. From there it will only take another 10 minutes to finish this sexy beauty (the time to cook the noodles) and voilà ! –  ready for a soup as good (or better) as you can get in your favorite noodle-house. 🙂

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Bon Appetit !   Life is Good !
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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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Beef , Shiitake And and Mung Bean Noodles In Ginger.Garlic Broth

Beef , Shiitake And Mung Bean Noodles In Ginger/Garlic Broth

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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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BREAKFAST OF CHAMPIONS # 43 – Rib Eye & Mushroom In Cream

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Aaaahhhhhhhh……,  the bliss of being able to sleep in on a Sunday morning, amplified by the fact that summer day light saving times ended and we set back our clocks one hour before going to sleep 🙂
But, somehow, Bella was not aware (or maybe she just choose to ignore) of these little facts, so guess who was moaning in front of my bedroom for me to get up at 4.00am this morning, demanding to go for a walk?
So, when we came back at 5.00am, a decent breakfast was called for (by both of us). Steak and mushrooms pacified my shattered nerves and put both me and my lady back on good terms 🙂
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Bon Appetit !   Have A Happy, Sunny, Sunday !
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top with mushrooms, sprinkle with scallions

top with mushrooms, sprinkle with scallions

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Preparation :
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soak cepes, shiitake and wood ears in boiling water for 20 minutes

soak cepes, shiitake and wood ears in boiling water for 20 minutes

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meanwhile, season steaks with kosher salt and fresh ground black pepper

meanwhile, season steaks with kosher salt and fresh ground black pepper

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saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

saute in garlic oil until cooked to your preferred doneness, remove from pan, set aside to rest

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in same pan, saute onions until lightly caramelized

in same pan, saute onions until lightly caramelized

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add drained mushrooms and garlic paste

add drained mushrooms and garlic paste

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add heavy cream, salt and pepper

add heavy cream, salt and pepper

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simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

simmer until cream has reduce to desired texture, add scallions, check / adjust seasoning

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plate steaks and rustic bread to mop up the sauce and juices

plate steaks and rustic bread to mop up the sauce and juices

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top with mushrooms, sprinkle with more scallions

top with mushrooms, sprinkle with more scallions

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Rib Eye & Mushrooms In Cream

Rib Eye & Mushrooms In Cream

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Grilled Chicken, Grilled Shiitake & Creamed Spinach

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Comfort food  at it’s easiest, it’s quickest and it’s best. Once the spinach has been blanched  (I always keep some in the freezer for occasions like this),  the whole shamukus does not take more than fifteen minutes to prepare, ideal for a lazy day-off  lunch while watching a good movie ( Captain Phillips )

Bon Appetit !   Life is Good !

Click here for  Creamed Spinach  recipe

 

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



Preparation :

season chicken and shiitake with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carryover heat will cook chickento a perfect 165F

season boneless chicken tights  and shiitake mushroom with kosher salt, cayenne pepper and granulated garlic, grill until internal temperature has reached 162F, remove from grill and let rest for fife minutes, carry-over heat will cook chicken to a perfect 165F

place creamed spinach on a serving dish

place creamed spinach on a serving dish

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

top spinach with chicken and shiitake, drizzle with lime juice, sprinkle with sliced scallion

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach

Grilled Chicken, Grilled Shiitake & Creamed Spinach



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 🙂







Fusilli Col Buco With Mushrooms In Merlot Cream



Living  in Florida does not necessarily lend itself to be inspired to cooking with mushrooms, but thankfully the markets around here carry small offerings of fresh mushrooms which I like to enrich by adding some good quality dried mushrooms. Today I got some fresh baby bellas, oyster mushrooms and botton mushrooms, to which I added dry shiitakes and porcini’s. To intensify the mushroom flavor even more, I added some porcini powder to the sauce as well.
And voilà  –  Mushrooms Galore 🙂

Bon Appetit !   Life is Good !

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



Preparation :

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

boil fusilli al buco until al dente, strain, reserve some of the cooking liquid

saute diced onions and fresh mushrooms in butteruntil onions are opaque

saute diced onions and fresh mushrooms in butteruntil onions are opaque

add garlic paste and re-hydrated mushrooms, saute until dry

add garlic paste and re-hydrated mushrooms, saute until dry

almost....

almost….

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

add heavy cream, demi glace, merlot, sliced chives, porcini powder, kosher salt and cayenne pepper

simmer until nape texture is reached, check / ajust seasoning

simmer until nape texture is reached, check / ajust seasoning

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

add pasta and a small amount of fresh grated asiago cheese, blend well, if too thick, add a bit of the reserved cooking liquid

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream

Fusilli Col Buco With Mushrooms In Merlot Cream



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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