sugar

Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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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 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Onion Soup  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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

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Stir Fried Squid, Udon Noodles And Bok Choy In Oyster Sauce ( Yakiudon)

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There are few dishes more comforting and satisfying than a bowl of noodles with a rich sauce or in a tasty soup – either by itself or with other “stuff” thrown in, such as any kind of vegetables, mushrooms, eggs and any protein such as pork, chicken, duck or seafood. While for me, any noodle is a good noodle, udon noodles rank on top of my favorite list – the plumper the better.
Lately, I’ve been buying the vacuum packaged “fresh” udon noodles from my neighborhood Asian market, but I also have had good experiences with the frozen type more readily available around here. As for the sauce, I like to prep it as simple as possible – soy sauce, oyster sauce or hoi sin sauce, chili paste, honey or sugar, ginger and garlic, sesame oil, chicken-, vegetable- or pork-stock. For a bit of variation in the sauce, I sometimes add a bit of peanut butter or fermented bean sauce, but that’s it – simple comfort food quickly and easily prepared and always just hitting the right spot 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Udon  on  ChefsOpinion
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Click here for all about  Udon Noodles
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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)


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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Stir Fried Squid, Udon And Bok Choy In Oyster Sauce  (Yaki Udon)

Stir Fried Squid, Udon And Bok Choy In Oyster Sauce (Yaki Udon)

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Easy does it # 26 – Char Siu Bao

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Dear  Friend’s,
Although most of my followers are culinary professionals, there is also a large segment of followers who are just starting to enjoy cooking on a slightly higher than basic level. I have therefore decided to publish, under the moniker “Easy Does It“,  from time to time some very basic recipe variations of dishes (and even pre-cooked dishes) which otherwise might seem too complicated to some folks. I will break them down to the easiest, most simple instructions, so that those of you who are intimidated by elaborate recipes will be able to prepare these dishes properly, adjusted to your taste and liking, right from the get-go. After all, just because you are not (yet ?) a professional chef should not prevent you from enjoying great food at home. 🙂
Enjoy !
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If only  Char Siu Bao (Cantonese barbecue-pork-filled buns) would be as easily available as our western buns in any restaurant, supermarket, bar and dive ! I would devour them at least once a day, everyday :-).
In the not so distant past, I have made Char Siu Bao many times from scratch. After all, over the years (decades), I was in charge of a few Chinese restaurants and even cooked in one on a daily basis (in Pakistan), so I am lucky enough to know the basics of some delicious Chinese food preparation.
However, with a great international/Asian food market close by, there is no need to do all the work by myself anymore. In fact, some of the prepared, frozen food items such as Baozi , Shumai or many other baked, steamed and boiled dumplings which are available frozen at  “Foodtown Supermarket” in Davie are better than what I can get in most of the Chinese restaurants around here. And, as a quick dinner after work or a lazy lunch or just a snack in-between, these frozen marvels are unbeatable for convenience, quality and price. So I suggest that if you want to have another great standby for a rainy day, surprise guests or just a quick “different” meal, put some of these into your freezer and be prepared for anything. 🙂
Foodtown Supermarket” has many varieties of steamed buns, filled with all kind of fillings, but I always come back to the Char Siu Bao which are my favorites.
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Bon Appetit !   Life is Good !
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For more about Foodtown Market click here
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Char Siu Bao

Char Siu Bao

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Char Siu Bao

Char Siu Bao

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Char Siu Bao

Char Siu Bao

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Breakfast Of Champions # 37 – Raspberry Pancake



What  a difference it makes to make pancake batter from scratch, compared to the packaged crap. You can control exactly how sweet you want it, make a sweet or savory version (bacon pancake anybody?), add vanilla or not and best of all, the texture and taste is so much better when made from scratch. The only thing you want to be careful with is to make sure that the bowl and wire whisk  (to whisk the egg whites)  is absolutely fat-free so you can achieve stiff-peaked egg whites which are the key to a feather light pancake.

 

Bon Appetit !   Life is Good !


Click here to watch a video of how to make an epic  Bacon Pancake With Gorgonzola And Cicharones


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Raspberry Pancake

Raspberry Pancake



Preparation :

mix 1 cup of selfrising flour, 4 eggyolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix 1 cup of self-raising flour, 4 egg yolks, 2 tbl spoon sugar, 1 pinch salt and 1 dash of vanilla extract

mix all ingredients until smooth

mix all ingredients until smooth

whisk 4 eggwhites until stiff peaks form

whisk 4 egg whites to stiff peaks

lightly fold eggwhites into batter

lightly fold egg whites into batter

pour into medium hot pan

pour into medium hot pan

sprinkle with raspberries

sprinkle with raspberries

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set und switch on the broiler) I personally like the first method better :-)

bake at 380 until pancake has set, flip pancake to brown on other side and to caramelize the raspberries. (to avoid flipping the pancake, you can also turn of the oven when the pancake has set and switch on the broiler), but I personally like the first method better because of the way the raspberries spread out and turn into a caramelized puree  🙂

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

to serve, sprinkle with powdered chocolate and sugar, top with raspberry yogurt and more fresh raspberries

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake

Raspberry Pancake



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Blueberry Delight With Limoncello & Prosecco

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Lately I find myself making Limoncello and Orangecello often. They are simple to produce and, if you decide to make it your self,  you can easily adjust the taste exactly to your liking by adjusting the ratio of the ingredients, as well as by changing the type of vodka and / or fruit you you use. Try mixing some other citrus fruits into your concoction, such as lime, calamansi, blood oranges, etc. The possibilities are endless and you can proudly promote your own, home made, personalized liquor. Think special bottles, labels, presentation boxes and so forth. These will make great gifts and provide you and your friends with that special drink for that special occasion. ( Coming home from work would be a great occasion. Just saying…… 🙂
So, today I brought home some fresh blueberries which I thought I will turn into a nice pie. However, when opening the fridge to put the blueberries away until tomorrow, I thought I heard the limoncello bottle call out to me:  Hey, wait a minute………
So, just about five minutes later, I was out on the terrace, enjoying my new creation and congratulating myself to this new recipe in my dessert repertoire.
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Blueberry  Smoothie With Limoncello & Prosecco

Blueberry Delight With Limoncello & Prosecco

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Ingredient’s :

Fresh blueberries,   four cups, chilled
Limoncello,   one cup
Vanilla greek yogurt,   two cups
Prosecco,   two cups
Honey,   1/4 cup
Crashed ice,   two cups
Serves 4

Method :

Pulse all ingredients in a blender until berries are crushed .
To serve, sprinkle with some fresh blueberries.
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Limoncello / Orangello Recipe :

Ingredient’s:

Lemons,   one dozen  (for Orangecello, replace the lemons with nine oranges)
Vodka,   one quart
Water,   four cups
Sugar,   3 cups

Method :

Peel the lemons, making sure that there is no white part remaining on the peel   ( bitter ! ) .
Put the lemon peel and the vodka in a sealable glass bottle. Let stand at room temperature for two days. Strain, discard peel.
Dissolve the sugar over low heat, remove from heat and let cool completely.
Mix the syrup with the vodka, chill until very cold.
Enjoy by itself, over ice , or as a longdrink mixed to your taste. Cheers !

Cheers !   Life is Good !
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Sunday. At Home. Dim Sum. Good Stuff !

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Light  lunch with lot’s of flavor and some liquid goodness (Tsingtao).

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Har Gow, Siew Mai & Dipping Sauce

Har Gow, Siew Mai & Dipping Sauce

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Dipping sauce:
Soy sauce,rice wine vinegar, chili paste, sugar, garlic paste, scallion, sesame seeds.

Bon Appetit !   Life is Good !

“Har Gow” Recipe
“Siew Mai” Recipe
More Har Gow at ChefsOpinion


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