spaghetti

Bone-In Rib Eye & Pasta In Peanut Sauce

>
>
Since  I am on a set meal plan for the time being, I am cooking a lot of goodies like this one for my very appreciative neighbor who, together with his wife and kid, loves good food but is (not yet) very successful in the kitchen, although this starts to change a bit since I am guiding him/them whenever I have the time 🙂
(I taste all of what I cook for them, but I can not eat any of it) 😦
This one was a great hit, especially the pasta . I had spaghetti in my larder and used those, but if you want the dish to be a bit more Asian in appearance, you might want to use cellophane/ or rice-noodles instead.
>
Bon Appetit !   Life is Good !
>
>

Bone-In Rib Eye & Pasta In  Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

Bone-In Rib Eye & Pasta In Peanut Sauce, served with ponzu dipping sauce and thai chili dipping sauce

>

Bone-In Rib Eye & Pasta In  Peanut Sauce

Bone-In Rib Eye & Pasta In Peanut Sauce

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

>
>


>
>
>
>
>
>
>

Advertisements

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

>
>
Saturday  night dinner with friends. Good times 🙂
Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine
>
Saute  chicken until done. Remove from pan, reserve. Saute onion, garlic paste and chilies, add red wine and cream. Simmer until lightly thickened. Add freshly cooked al dente spaghetti, tomato, butter, parmesan cheese, kosher salt and pepper. Mix well until all spaghetti are coated with a light , creamy sauce. If too thick, add a bit of the spaghetti cooking water. If too thin, add a bit more cheese.

Bon Appetit !   Life is Good !
>

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

>

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

>

Spoiled Brat ! (Bella)

Spoiled Brat ! (Bella)

>
>
>
>
>

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries And Pecorino Romano

;
;
Dear Friends,

I had to think long and hard what I’ll do without Maria. I came to the conclusion that she would not have wanted me to give up life at this point (I was close, but thanks God for Bella…).
I am aware that the pain of losing her will never go away, but I will have to take care of Bella and myself in order to honer the memory of Maria.
Since Maria was the biggest fan of “ChefsOpinion”, I have decided to start posting again and hope that she still enjoys reading it wherever she is and sharing the dishes with me in spirit.
I hereby dedicate all future posts to Maria and our love for each other, our love for sweet Bella and our love for good food everywhere 🙂

;
Todays lunch had all the usual ingredients of my cooking style :
Lot’s of taste, texture and simplicity.
:

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries and Pecorino Romano

Spaghetti With Walnut, Cashew & Cilantro Pesto, Dried Cranberries and Pecorino Romano

:


:
:
Ingredient’s :

Spaghetti,   cooked al dente, some cooking liquid reserved
Walnuts,   shelled
Cashew nuts,   shelled
Olive oil,
Cilantro,
Cranberries,   freeze dried
Pecorino romano,   finely grated
Kosher salt,
Black pepper,

Method :

In a blender blend nuts, olive oil, cilantro, salt, pepper and cheese until your preferred texture is reached, If too thick, add more oil, if too thin, add a bit more cheese. Remove from blender and add the cranberries. Let steep for at least two hours.
Mix with freshly cooked and drained spaghetti and a small amount of the cooking liquid. If required, add more cheese and/or cooking liquid.
To serve, sprinkle with more cheese and freshly grated black pepper.

Bon Appetit !   Life is Good !  (Mostly, Sometimes  🙂

:
:
:
:

Spaghetti “Graubündner Style”

.
.
Yesterday  my friend George arrived from switzerland and as usual he brought a bunch of  gift’s. One of them is my favorite cold cut in the world, “Bündner Fleisch” ( Bindenfleisch, or “Viande des Grisons” or “Air Dried Beef” ) The traditional way of eating bündner fleisch is to serve it very thinly sliced, cold, with fresh horseradish and rustic bread. However, George asked me to make something out of the ordinary with the bündner fleisch, so I came up with the following concoction which was a delightful and very unusual way of using this traditional ingredient. The extraordinary flavor of the bündner fleisch and the sharpness of the “Appenzeller Käse” (appenzeller cheese), another one of his gift’s, made this a truly special and delightful dish 🙂

.

Spaghetti  "Graubündner Style"

Spaghetti “Graubündner Style”

.


.
Ingredient’s :

Spaghetti,   cooked al dente
Broccoli florets,   blanched
Appenzeller cheese,   finely grated
Grape tomatoes,   whole
Onions,   sliced
Garlic,   paste
Milk,   whole
Eggs,   whole
Italian parsley,   chopped
Kosher salt,
Black pepper,   freshly ground
Butter,   to saute

Method :

Mix eggs, milk and cheese, add salt and pepper, whisk. Saute onions and garlic in butter, add bündner fleisch, spaghetti, broccoli and egg mixture. Cook until eggs have set to your preference ( I like mine well done).
To serve, sprinkle with more grated cheese and chopped parsley.
>
Bon Appetit !   Life is Good !

.
.
.

” Spaghetti Aglio e Olio “

.

Tonight,
a simple, great, straightforward pasta dish is all I need.
I give you :  Spaghetti aglio e olio  🙂
.
.


.

.

Ingredients :

  • 1 pound dried Spaghetti
  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons roasted garlic
  • 1 tablespoon crushed red pepper flakes
    Salt, to taste

Method :

Cook pasta in boiling, salted water until al dente.
Meanwhile, heat olive oil in a saucepan over medium heat.
Add garlic and red pepper flakes and cook until garlic is fragrant.
Drain pasta, reserving some of the cooking liquid. Add to pan.
Season with salt.Mix well, adding some of the cooking liquid
if the pasta seems too dry.
To serve, sprinkle with chopped italian parsley.

Please note :
I have changed the basic, very traditional recipe by replacing
slivered garlic with roasted garlic and adding scallions
(for crunch) and parmesan (for taste).

Buon Appetito !   Life is Good !
.
.

” Vegetarian Spaghetti Bolognese “

>

>

Today I did not feel for meat or seafood for lunch,
so a vegetarian bolognese over pasta seemed just fine. 
Pasta and sauce ! What could be wrong ? Nothing  🙂
.
.

.
.
Cook the spaghetti until al dente, strain.
Sautee carrots, celery, onion, garlic and oregano in butter,
add crushed tomato, salt, cayenne pepper, maggi seasoning
and simmer until veggies ar done.
Add pasta, generous amounts of butter and grated parmesan cheese.
mix until a light sauce coats your pasta. The texture should be such
that when you plate your pasta there should be no water separating
from the sauce.
(Alternatively, top pasta with sauce as in picture)
If consistency is too liquid, add parmesan cheese.
If too consistency is too thick, add pasta cooking water.

Below find a link to a cooking video of mine where I cooked “Fusilli Bolognese”

Fusilli Cooking Video
.
.


.
.
Bon Appetit ! Life is Good !
.
.

” Osso Buco “

.
.
Poor people who go through life saying :  Food?  Yeah , whatever.  😦

Tonight’s dinner , another few ounces sticking to my rib’s.
” Osso Buco ” , this one made with beef shanks instead of veal shanks.

 Bon Appetit ! Life is Good !
.
.

.
.