sour dough bread

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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While  not every cheese melt deserves its own post, this one certainly does.
It is a bit more labor intensive than the usual culprit of a couple of slices of cheese slapped between two slices of wonderbread, but the extra few minutes it takes to prepare are absolutely worth it 🙂
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Bon Appétit !   Life is Good !
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P.S.
Please scroll to the bottom of this page for detailed recipe and instructions
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Click here for more  Sandwiches  on  ChefsOpinion
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Swiss Melt On Sourdough Bread With Cucumber And Tomato

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Swiss Melt On Sourdough Bread With Cucumber And Tomato

Swiss Melt On Sourdough Bread With Cucumber And Tomato

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Toast two slices of the bread on one side only.

Spread mayo on the un-toasted sides of the 2 slices bread which were toasted on one side only.

Brush garlic oil on the two toasted sides of the bread which were toasted on one side only.

Toast one slice bread on both sides.

Spread mustard on both sides of the bread with was toasted on both sides.

Slice the cucumber and tomato thinly, season with kosher salt and cayenne pepper.

To assemble, place one slice of the bread with the mayo and garlic with the mayo-side down on the work surface.

Add a generous amount of grated cheese.

Add the cucumber slices, sprinkle with grated cheese.

Add the tomato slices, sprinkle with grated cheese.

Top with the slice of bread with the mustard on both sides.

Add a generous amount of grated cheese.

Top with the second slice of the bread with the mayo and garlic, mayo side up.

Grill or griddle very slowly on one side until golden, turn, cover and cook on the other side until golden and all cheese has melted.
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic bread

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Today’s  early lunch was a dish I could eat on a daily basis – fresh, tasty, colorful and light.
Although it contained mayonnaise, it seemed to be healthy enough to leave me feeling as if I ate something that is actually beneficiary to my well-being 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Salads  on  ChefsOpinion
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Click here for more  Shrimp on  ChefsOpinion
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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

Shrimp, Egg & Vegetable Salad In Yogurt/Honey Dressing With Grilled Jalapeno/Garlic Bread

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

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One  of my favorite spreads are rillettes, especially pork rillette and salmon rillette. While I have not prepared pork rillette for some time, you can often find salmon rillette in my fridge.
It’s effortless to prepare, yet if properly stored, it will give you many days of enjoyment. (Pork will last for weeks or even months if properly stored). I usually spread it on a slice of rustic bread at breakfast, lunch, dinner or as a snack. Although perfectly delicious by itself on bread, rillette can be even more enjoyable when spruced-up with a wide range of additions, such as capers, raw or pickled onions, cornichons and even topped with eggs for breakfast. Rillette also pairs nicely with steamed or sautéed potatoes and for the adventurous, try incorporating it into a pasta dish. (I have done this with pork rillette and the result was delicious. 🙂
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Bon Appetit !   Live is Good !
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All about  Rilettes
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Salmon Rilette

Salmon Rilette

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Salmon Rilette

Salmon Rilette

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Pulled Pork “Havana Loco”

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havana
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For  most of my life I detested the very idea of pulled pork. My professional training as a cook had taught me that if something falls apart, it is overcooked and therefore non grata. In addition, the pulled pork I was introduced to during my early years in the USA was almost always smoked for many hours, then completely inundated in (most of the time crappy) “bbq sauce”.
The whole thing seemed to me to have the texture and taste of some lousy half-smoked cigars mashed-up and mixed with ketchup and vinegar, more often than not served on a limp, tasteless burger bun. As a result, for many years I stayed away from pulled pork.
This changed when I got to travel in Latin America and in Latin American-circles, where pulled pork took on a very different dimension, one which I was finally able to wholeheartedly embrace. Usually braised in the oven for hours, with lots of cilantro, lime, garlic, various citrus juices and sometimes the addition of onions and/or chilies, the pork tastes lively and fresh, not at all heavy or greasy or overly sweet. Usually, it is served with white rice and yucca or a simple salad and most of the time with some kind of spicy, vinegar based condiment.
Below find my own take on pulled pork, as I imagine I would serve it at my imaginary, popular nightspot in a Havana of long-gone times, with hot girls dancing to the Rumba, Mojitos flowing freely and eating, drinking, dancing, making love and enjoying life being the only thing on everybody’s mind……………..
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Bon Appetit ! Life is Good !
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Pulled Pork

Pulled Pork “Havana Loco”

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Pulled Pork

Pulled Pork “Havana Loco”

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Pulled Pork

Pulled Pork “Havana Loco”

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

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While “Tomato Bread” or “Pan de Tomate” is well know around the world, the similar dish  “pa amb tomàquet” is less known and slightly different in its preparation.
Usually, (but not always),  pan de tomate is done with pureed tomatoes, olive oil and garlic on grilled bread, while the authentic Catalan “pa amb tomàquet” has the tomato cut in half, then rubbed on the bread. Granted, the difference is subtle, but I personally prefer the the Catalan version to the one with the (too much for me) pureed tomatoes.
Either way, thank you Spain for another wonderful, simple dish that makes our life a better one 🙂
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Que vagi de gust  !   El meu aerolliscador està ple d’anguiles !   (Just Kidding) 🙂
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sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

sour dough bread, vine-ripened tomatoes, garlic-confit paste in olive oil

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rub tomato on freshly grilled bread

rub tomato on freshly grilled bread

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drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

drizzle with garlic and oil, sprinkle with kosher salt and basil chiffonade (optional)

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“pa amb tomà quet”

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Open Faced Octopus Salad Sandwich

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The  question might be, was this a salad or was it a sandwich? I am not so sure, probably it was both, rolled into one blissful lunch. One thing however I am sure of – it was absolutely delicious.
While devouring it I was reminded of the old custom of soaking up the salad dressing with a good, hearty bread. Most folks don’t do this anymore because it’s not very elegant or cool.
However, it is a great custom if you put enjoying good food first and appearances second 🙂
Just make sure that you cut your bread into thick slices and toast it so it will stand up to the moisture of the salad. And if you are not a great fan of octopus, replace it with shrimp or even chicken and you will be just as happy as I was with the octopus version.
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Bon Appetit !   Life is Good !
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Open Faced Octopus Salad Sandwich

Open Faced Octopus Salad Sandwich

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Open Faced Octopus Salad Sandwich

Open Faced Octopus Salad Sandwich

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

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For  most folks with ordinary disposable income, it used to be that “Surf & Turf ” was a “special occasion dish”, something you ordered on your anniversary or birthday at that special place you went to once or maybe twice a year. As for myself, ditto, – plus I would not normally think of cooking meat and seafood at home for one dish, it is usually  Either – Or .
It just so happened tonight that I had a craving for shrimp and steak. Since I live alone with Bella, it felt okay to just serve everything at once, instead of eating it divided into three courses, as would be more traditional and “proper”.
So, instead of the menu being:

“Sautéed Shrimp In Garlic Butter”
“Hearts of Romaine Lettuce In Raspberry Vinaigrette”
“Aged Rib Eye Steak With Spicy Herb Butter And Toasted Sour Dough Bread”

It was rather simply :

“Surf & Turf”

What a feast, all prepared quickly, served quickly and devoured even more quickly 🙂
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Bon Appetit !   Life is Good !
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Click here for Garlic/Herb Butter Recipe
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Surf & Turf

Surf & Turf

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Surf & Turf

Surf & Turf

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Preparation :
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To read instructions, hover over picture
To enlarge pictures and read instructions, click on pictures
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Metzelsuppe Mit Grießklößchen

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Of  the thousands of readers and followers of ChefsOpinion, I am sure only a small handful will be familiar with this dish. To all others, I highly recommend this if you are a lover of hearty fare, especially now during the winter months.
Metzelsuppe, Schlachtsuppe, Metzel Supp, Kesselsuppe – the proper translation would be Slaughter Soup or Butcher Soup, which does not exactly sound politically correct these days. Sausage soup would be a more palatable name, although it would not give you the proper idea what this dish is all about.
When I was a kid, I grew up in  Gechingen, a small village in the  Black Forrest  in  Southern Germany  (Baden Wuerttemberg). Most of our neighbors were farmers. Once or twice a year, they slaughtered one of the pigs which most of them raised at the back of the house in the  Schweinestall ( Pigsty). It was a time honored tradition to bring the friends and neighbors which had no pigs of their own, each a pair of liver wurst, a pair of blood wurst, a small piece of boiled belly and a small amount of Metzelsupp. This soup was the stock which resulted by cooking all the sausages, belly, head, feet and tail of the pig in one large  Cauldron. Some of the sausages burst during the cooking. This, together with all the flavor from the meat and fat, as well as from the herbs and seasoning used in all the sausages, made for the most flavorful soup you can imagine. My Mom usually served it either with Spaetzle or Grießklößchen as  Einlage (garnish).
Later, when I was an  cook apprentice, we also raised pigs at the back of the hotel (as did many other hotels and restaurants at the time who were lucky enough to have the space to do so).
As a price, everybody who helped with the slaughtering got to share the head as soon as it was boiled, served sprinkled with coarse salt and accompanied by sour dough bread and a cup of Metzelsupp. Life sure was good then……..

Now, I did not slaughter a pig on my patio yesterday so I had to resort to some other methods and ingredients to come as close as possible to the Metzelsupp of my youth.
To be sure it was not as rich and mind-blowing good as the real deal, but it came darn close and made me real happy 🙂
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An Guata Wönsch I Eich Älle  !
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Click here for Semolina Dumpling Recipe

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Preparation :
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liverwurst, blood wurst, pork wurst - remove casing, crumble

liver sausage, blood sausage, pork sausage – remove casing, crumble

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add sausages, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

add sausages, thyme, oregano, sage, majoram, onions and plenty of italian parsley to a strong pork stock, simmer for one hour, season with kosher salt and black pepper, check / adjust seasoning

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make semolina dumplings

semolina dumpling massa

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simmer dumplings in salted water until done, about 40 minutes, depending on size

simmer dumplings in salted water until done, about 40 minutes, depending on size

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almost........

almost……..

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plate dumplings

plate dumplings

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add soup, sprinkle with chopped parsley

add soup, sprinkle with chopped parsley

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Metzelsuppe Mit Grießklößchen

Metzelsuppe Mit Grießklößchen

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Metzelsuppe Mit Grießklößchen
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Gravlax Dinner



Tonight  I finally got to eat the gravlax I prepared last week. What a great tasting piece of fish. Of course, what makes it perfect is the accompanying dill/mustard sauce, without which a gravlax is not complete. Many restaurants nowadays serve gravlax with all kind of fancy sauces and condiments, which might seem right if you never been to Scandinavia and had the real deal. But please believe me, making the dill / mustard sauce will take you less then five  minutes and only “it” will make the dish perfect.
The ingredients for dill / mustard sauce are few and in everybody’s cup board:
Good quality mustard, white wine vinegar, kosher salt, neutral tasting oil (I used grape seed oil), sugar, fresh dill leaves only, pepper(optional), I used cayenne pepper and replaced the sugar with weisswurst senf (sweet, brown, Bavarian mustard)

Smaklig måltid!    Livet är bra !


Click here for  Gravlax  recipe


Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce



Preparation :

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dijon mustard, sweet mustard, dill leaves

dijon mustard, sweet mustard, dill leaves

mix mustards, dill, kosher salt and cayenne pepper

mix mustards, dill, kosher salt and cayenne pepper

slowly drizzle grapeseed oil into mustard and dill mixture until a emulsion has formed, check / adjust taste

slowly drizzle grapeseed oil into mustard and dill mixture until a emulsion has formed, check / adjust taste

dill / mustard sauce

dill / mustard sauce

toast bread until golden

toast bread until golden

toasted sour dough bread

toasted sour dough bread

smear bread with herb butter

smear bread with garlic / herb butter

top with thinly sliced gravlax, serve with dill/ mustard sauce, lemon slices and chilled white wine

top with thinly sliced gravlax, serve with dill/ mustard sauce, lemon wedges and chilled white wine

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce

Gravlax, Sour Dough Bread, Dill / Mustard Sauce



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please be so kind and click on the video on the bottom of this page.  Thank you 🙂





Sauteed Veal Breast

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I hate  to use the moniker “deconstructed” when it comes to food.
Specifically,  in order to de-construct something, wouldn’t you have to construct it first?
(Another term I hate is to  “de-nature”  food. I just hate these stilted monikers 😦
However, If I would use the term deconstructed, last nights dinner would qualify for the term.
For years I have been longing for “Gefüllte Kalbsbrust”, or stuffed veal breast. This is a common dish in Germany, Austria and Switzerland. You take the whole veal,breast, cut a pocket from end to end, then stuff  it with bread stuffing similar to what you use for bread knödel or servietten knödel ( bread or napkin dumplings). Some folks use ground meat stuffing – but please – dont.  😦
I was craving this dish for years but the problem was multy faceted: Not the right veal available around here and the price for the proper veal prohibitive. What”s more, what will I do with a whole veal breast? I do eat a lot, but…….
So, When I went to my butcher on Friday, much to my surprise he had thick-sliced Canadian milk veal available, for the astounding price of $ 2.49 a pound. Obviously I was not able to make a “Gefüllte Kalbsbrust” with sliced veal breast, but I could prepare the second best thing – combine all the traditional ingredients into one dish 🙂
So there I went:
Veal breast, sour dough bread (the stuffing part), mushroom sauce and a red beet salad. What a wonderful meal, almost like the real thing.

Bon Appetit !   Life is Good !

 

The Real Deal:   Gefüllte Kalbsbrust Source - SZ-Magazin.de

Gefüllte Kalbsbrust
Source – SZ-Magazin.de


Sauteed Veal Breast

Sauteed Veal Breast



Preparation :

sliced veal breast

sliced veal breast

season veal with salt pepper and granulated garlic, sear very hot, then saute at low temperature very slowly until medium well

season veal with salt pepper and granulated garlic, sear very hot, then saute at low temperature very slowly until medium well

meanwhile, saute finely diced onions in butter, add sliced shiitake mushrooms, add redwine and simmer until almost dry

meanwhile, saute finely diced onions in butter, add sliced shiitake mushrooms, add redwine and simmer until almost dry

add heavy cream and demi glace, simmer until nape texture, check/adjust seasoning with salt and pepper

add heavy cream and demi glace, simmer until nape texture, check/adjust seasoning with salt and pepper

almost.....

almost…..

in another pan, saute sour dough bread in garlic butter until golden

in another pan, saute sour-dough bread in garlic butter until golden

meanwhile, make a salad of red beets, raspberry vinagrette, diced onions and sliced scallions

meanwhile, make a salad of red beets, raspberry vinaigrette, diced onions and sliced scallions

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ready to plate the veal and sauce

ready to plate the veal and sauce

to plate, arrange veal on top of bread, spoon sauce over top, crown wiyh garlic/herb butter

to plate, arrange veal on top of bread, spoon sauce over top, crown wiyh garlic/herb butter

Sauteed Veal Breast

Sauteed Veal Breast

Sauteed Veal Breast

Sauteed Veal Breast




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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