Stock (food)

Stew Of Black Beans, Chicken & Baby Rainbow Carrots

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After  a hearty, early breakfast today, I skipped lunch, so at 4.00 pm hunger was knocking strongly and I felt like having something rustic to eat.
It was too late to soak dried beans of any kind, so I opened a can of black beans, peeled some potatoes, cleaned a few baby rainbow carrots and chopped up and seasoned a chicken I bought the day before. After only about 15 minutes prep and another 45 minutes of cooking time, this beautiful, tasty dish was on the table :
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Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

Spicy Stew Of Black Beans, Chicken, Potato & Baby Rainbow Carrots

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Ingredient’s :

Chicken stock
Potatoes,   cut into wedges, cooked, tossed in butter and parsley
Black beans,   canned, rinsed
Chicken,   cut into 16 pieces
Baby rainbow carrots,
Onion,   finely diced
Scallion,   sliced
Garlic,   paste,
Tomato paste,
Scotch bonnet hot sauce,
Apple cider vinegar,
Red wine,
Kosher salt,
Black pepper corn,   freshly ground
Thyme,
Bay leaf,
Olive oil,
Butter,
Parsley,   chopped

Method :

Season chicken with salt and black pepper, saute in olive oil until golden brown, add onions and garlic, continue to saute until fragrant, add tomato paste, deglaze with wine. Add stock, thyme, bay leaf and carrots and simmer until chicken and carrots are done, about twenty minutes. Adjust salt and pepper if necessary, add a bit of vinegar and scotch bonnet sauce to taste. Finaly, add potatoes and sprinkle with scallions.

Bon Appetit !   Life is Good !
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Breakfast Of Champions # 26 – ” Shrimp & Bok Choy Congee “

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Here is how it’s supposed to be :

You have a big, substantial breakfast, go to your job and work hart, have a quick, light, healthy lunch, keep on working until it is time to go home, have a light, healthy dinner with a small glass of red wine, go to bed early, sleep at least 8 hours, get up and do it all over again 🙂

Here is what’s really happening :

You have a quick, sugary, unhealthy breakfast, go to your job and work hart, have a quick, unhealthy lunch, keep on working until it is time to go home, have a heavy, calorie and fat-laden dinner, with a bottle or two of red wine, go to bed late, don’t sleep enough, get up and do it all over again 😦
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So, today, after a long and deep sleep, I tried to start the right way, with a healthy, tasty, substantial breakfast.
I will keep you posted how it will develop from here for the rest of the day…………
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Ingredients :

Cooked Fan,    (steamed chines rice)
Seafood stock,   substitute with chicken stock or canned clam juice
Shrimp,   peeled and deveined
Bok choy,   blanched
Garlic,   paste
Garlic,   slivered, fried
Onions,   finely julienned, fried
Ginger,   grated,
Bean sprouts,
Scallions,   coarsely sliced
Peanut oil,
Chili oil,
Sesame oil,
Kosher salt,
Cayenne pepper,

Method :

Simmer rice with in stock, salt and pepper until a porridge like texture is achieved. In the meantime, fry onions and garlic separately until golden. Remove to absorbent paper. Reserve. Saute Shrimp, garlic paste and grated ginger until   fragrant and shrimp about halfway cooked. When congee has reached the desired texture, add the shrimp, bock choy and scallions, simmer until heated through, about one minute. Adjust seasoning if necessary. To plate, drizzle with sesame oil and chili oil, sprinkle with fried onions, fried garlic, bean sprouts and scallions.

More Congee Recipes Here

Bon Appetit !   Life is Good !
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Chicken Paprikash & Spaetzle

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Paprikash is the national dish of Hungary. Which means that it has been prepared and eaten for many decades, by millions of people, in many restaurants and homes, in many different regions, with an infinite number of variations. So folks, relax, don’t call my house and say that this is not a real paprikash, because………….
Anyway, here is a version I prepared last week and, I might add, a pretty good and pretty pretty 🙂 version. >

Chicken Paprikash & Spaetzle

Chicken Paprikash & Spaetzle

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Ingredients :

Chicken,  your favorite parts, I prefer legs
Sweet hungarian paprika,
Chilis,   finely chopped, some left whole for garnish (optional)
Tomatoes,   finely chopped
Garlic,   paste
Onions,    finely diced
Kosher salt,
AP flour,
Chicken stock,
Sour cream,

Method :

Saute chicken in fat until golden brown. Remove. Saute onions and garlic until fragrant. Add paprika, chopped chilis and flour and saute for a short time. (Careful, paprika burns easily !)  Add tomatoes, stock, whole chili’s and salt. Return chicken to pot, cover and braise slowly until chicken is cooked to an internal temperature of 162F. (Carry over heat will take it to a safe 165F). Remove chicken. At this point you have the option of straining the sauce or not. You also have the option of whisking in the sour cream or not. If you don’t whisk in the sour cream at this point, add a generous dollop when serving (See picture). Adjust seasoning if necessary. To serve, add chicken to serving dish, cover with sauce and whole chili’s. Serve with  Spaetzle.

Bon Appetit !   Life is Good ! >>
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Stir Fried Vegetables, Egg and Walnuts

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Today  I read this article about healthy living. One of the main paths to a healthy life is supposedly to refrain from eating animal protein. But, as you all know, healthy or not, I just love animal protein once in a while. Chicken, pork, lamb,beef, seafood, duck, goose, I love it all.
But, tonight I had a strong craving for rice and vegetables. Since Bella is usually my only dinner guest, I mostly  get to decide on the menu all by myself. So today’s dinner came along that ” healthy path ” .
“Despite” being healthy, it was delicious and a joy to eat. But tomorrow – Steak 🙂

Fan ( Chinese steamed rice ) recipe  HERE
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Stir Fried Vegetables, Egg & Fan

Stir Fried Vegetables, Egg & Walnut

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Ingredient’s :

Broccoli,   floretes, blanched
Bean sprouts,
Red radishes,  quartered,
Shiitake mushrooms,   sliced
Chili’s,  seeded, quartered
Onion,   julienned
Eggs,   hardboiled, Quartered
Walnuts,   candied
Ginger,   grated
Garlic,   paste
Scallions,   sliced
Cilantro,   chopped
Hoi sin sauce,
Soy sauce,
Sesame oil,
Peanut oil,   to saute
Chicken stock,
Corn starch slurry,
Kosher salt,
Cayenne pepper,
Chili oil,
Sesame seeds,   toasted
Fan,

Method :

Saute walnuts in sugar until sugar starts to brown, set aside. Saute onions until translucent, add ginger and garlic, saute until fragrant, Add broccoli, shiitake, radish, scallion and chili’s and saute until heated through. Add chicken stock, soy sauce, hoisin sauce, salt and pepper, bring to a simmer. Add slurry, simmer for a few seconds. Remove from heat, add bean sprouts. Adjust seasoning if necessary. Add eggs. To serve, top with walnuts, sprinkle with cilantro, drizzle with chili oil. Sprinkle fan with toasted sesame seeds.

Bon Appetit !   Life is Good !

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Gratinated Onion Soup

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Today  the weather channel announced that it will get cold in florida,
so why not prepare for it with this goodie :
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Gratinated Onion Soup

Gratinated Onion Soup

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Saute onion julienne until translucent. Add beer,  beef stock,  Kosher salt , freshly ground  black pepper  and maggi seasoning. Simmer until  onions  are soft but not mushy, about one hour. In the meantime, brush  sliced bread  on both sides with  garlic butter. Toast on both sides until golden. Top with your favorite  cheese  (here I used asiago, sometimes I use cheddar, swiss, pepper jack or gorgonzola) and bake until cheese is melted. Remove from oven and set aside. When the onions are soft, adjust seasoning if necessary. Transfer the soup to a heat proof dish. Top with cheese bread and  sprinkle the top generously with more cheese. Bake until a golden brown crust has formed. To serve, sprinkle with chopped cilantro.

Bon Appetit !   Life is good!
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” Zuppa Pavese “

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There was a time when this was on nearly every Italian restaurant’s menu.
Unfortunately, over time, it was watered down at most places to a thin,
packaged chicken broth with a thin slice of white bread, an egg yolk and
a bit of crappy cheese sprinkled on top. Of course people stayed away from that crap.
However, when properly done, with love ( and a good appetite ), this soup is
pure soup-heaven.
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All about  Zuppa Pavese
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Ingredients :

Chicken stock,  seasoned with salt, pepper, nutmeg  (or beef stock if you prefer)
Sour dough bread,  thick sliced
Roasted garlic paste,
Whole egg,  very fresh
Pecorino romano,  (or parmigiano reggiano if you prefer)
Italian parsley,  chopped

Method :

Spread some roasted garlic paste on bread, saute or grill on one side until golden.
Remove, sprinkle finely grated cheese on the other side, gratinate until golden.
Meanwhile, heat your serving dish until very hot. Heat your broth until simmering.
Place bread in serving dish, individual portion or family style, one large slice per person.
Carefully crack one egg on each slice.Ladle soup over eggs, careful not to break them.
The eggs should be covered by the broth. Sprinkle cheese and parsley on top.
The soup is now ready to serve, but if you like your eggs more done, bake in oven a few
minutes until the eggs are done to your liking.

Bon Appetit !   Life is Good !
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Breakfast Of Champions # 11 ” Millefanti In Brodo Di Carne “

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Usually  I have peppermint tea and bananas for breakfast,
but today that did not tickle my fancy at all. So I took refuge
in another one of my favorite breakfast (and  late night snack )
standby’s : An Italian variation of egg drop soup.
I fortified some great beef stock I had in the fridge by simmering
it for fifteen minutes with a good amount of garlic and ginger and seasoning
it with freshly grated nutmeg, kosher salt, cayenne and maggi seasoning.
The eggs I whisked with parmesan cheese, flat leave parsley, chives and nutmeg.
I fished out the sliced ginger and slivered garlic after simmering them for
15 minutes, then whisked in the eggs, immediately removing it from the heat
and drinking it as hot as possible.
Voilà ! Instant satisfaction  🙂
Remember, sometimes the simple things………

Have a great day !   Life is Good !
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” Canton Noodles, Beef & Vegetables In Ginger/Garlic Broth “

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I know these are great pictures, but boy o boy, the fragrances from this dish  🙂
Yesterday I made a great beef stock in order to have a rich soup today.
This soup was just so flavorful and the different textures made it one of my
favorite asian dishes in a long time.
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Ingredient’s :

Beef stock,
Flank steak,  sliced into baton
Broccoli rabe,  blanched
Canton noodles, cooked, drained
Bamboo shoots, sliced
Radish,  sliced
Black mushroom,  soaked in hot water, quartered
Garlic,  paste
Ginger,  grated
Cilantro, coarsely chopped
Salt,  to taste
Cayenne pepper,  to taste
Sesame oil,  to taste
Sherry,  to taste
Oil,  to saute

Method :

Saute steak until nicely browned but still medium on the inside.
Remove, set aside. Saute garlic and ginger until fragrant,
add mushroom and radish, deglaze with sherry, add stock and
simmer for one minute. Add bamboo shoots and rabe and bring
back to simmer. Remove from heat, add beef, sesame oil and salt
and pepper. To serve, sprinkle generously with cilantro and
soy sauce and chili sauce on the side.

Bon Appetit !   Life is Good !
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” Lion’s Head Soup ” ( Shr Za Tou )

  •  >Today I made a soup for dinner which is traditionally eaten during the cooler months of the year. But I figured it is cold somewhere in the world, even if it isn’t so in Miami, so what the heck, bring it on. Besides, I turned the a/c down a bit so all was fine   🙂
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    All about  LION’s HEAD SOUP
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    Ingredients :1 pound ground pork
    1/2 pound mung bean noodles, soaked
    1 whole egg
    1 tablespoon cornstarch
    5 chinese black mushroom
    1 red radish, finely sliced
    2 teaspoons sesame oil
    1 tablespoon ginger root, paste
    scallions, sliced
    1 tablespoon peanut oil
    1 head napa cabbage, sliced coarsely
    2 cups chicken stock
    1 tablespoon soy sauce
    1 teaspoons sesame oil
    salt. to taste
    cayenne, to tasteMethod :

    1. Mix the ground pork, egg, cornstarch, 2 teaspoons of sesame oil, salt, cayenne and half of the scallions together in a bowl.
      Use your hands to mix until the ingredients are evenly distributed. Set aside.
    2. Heat the vegetable oil in a wok or large skillet over high heat.
      When the oil is hot, saute the napa cabbage and mushrooms until cabbage begins to wilt, about one minute.
      Pour in the chicken stock. Bring to a boil, then lower the heat to a simmer.
    3. Shape the pork mixture into tennis ball size balls.
      Add  them into the boiling stock. When the last ball has been added, cover with a lid and simmer for 45 minutes, depending on size of dumplings .
      When dumplings are done, (at this point, they should be very light and delicate in texture) remove from heat and add noodles and seasoning to the soup.
      To serve, garnish with remaining scallions and cilantro, drizzle with sesame oil and chili oil..Bon Appetit !   Life is Good !
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” Potato, Cheddar & Bacon Soup ”

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This soup hit all the right buttons when I was craving
a simple, quick, delicious meal on labor day evening.
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Ingredient’s:

Potatoes,                                 diced, blanched
Sharp cheddar cheese,         shredded
Bacon,                                      julienned
Onion,                                     diced
Garlic,                                      paste
Green peas,                             blanched
Heavy cream,
Chicken stock,
AP Flour,
Butter,
Salt,
Cayenne pepper

Method :

Sautee bacon, rendering fat, until crisp. Remove onto absorbent paper, reserve.
Add butter to bacon fat, add onion, garlic and flour. Saute until onion and garlic
are translucent without darkening flour. Add stock, whisk to avoid lumps and
bring to a simmer. Simmer for 10 minutes. Remove from heat, whisk in cheese
and craem until texture is smooth. Add potatoes, green peas, salt and pepper
and, while carefully stirring,  reheat until hot.
( You don’t want to mash up the potatoes and peas)

Bon Appetit !   Life is Good !
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