texture

Easy Does It # 36 – Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries

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Dear  Friend’s,
Although most of the followers of ChefsOpinion are culinary professionals who visit here and are subscribed via LinkedIn, there is also a large segment of direct subscribers via wordpress who are just starting to enjoy cooking on a basic or 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 partially pre-cooked dishes) which otherwise might seem too complicated to some beginners.
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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The header of this post could also be  “One For The Kid’s” – Oreo And Yogurt Pie With Honey & Fresh Berries,  because most kid’s with a knack to help in the kitchen could do this delicious pie all by themself, especially with a pre-baked orio crust as I have used here (or with any pre-baked pie crust for that matter).  🙂
Although as simple and easy to prepare as can be, the flavor of this pie is exquisite, not too sweet and a bit tart at the same time, and the yogurt filling is as light, smooth and creamy as no other.
Very special indeed.

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Bon Appétit !   Life is Good !
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P.S.
See the full recipe at the bottom of this page…..
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Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries

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Oreo And Yogurt Pie With Honey & Fresh Berries

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

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Oreo And Yogurt Pie With Honey & Fresh Berries Recipe :
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Crust
Store-bought orio crust
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Filling
3 large eggs
1/2 tablespoon honey
1 teaspoon pure vanilla extract
1 1/2cups full fat Greek yogurt
1 egg yolk, whisked with a tiny pinch of salt
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Garnish
Honey, to taste
Whipped cream
Berries or other fruit of your choice
Chocolate powder to dust
Castor sugar to dust
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Prep
First – whisk the eggs and vanilla.
Then – whisk in the yogurt.
Brush the bottom of the crust thinly with a beaten egg yolk (moisture-proofing)
Bake the crust 3 minutes ( setting the egg for moisture proofing)
Add the filling to the crust
Place the pie into a pre-heated 375F oven and bake until the filling is set around the edges, but, when the pan is nudged, still quivers like soft Jell-O in the center, 15 to 20 minutes.
Check often in the last few minutes, as over-baking will destroy the silky-smooth texture of the filling.
Cool the tart on a rack.
Garnish as pictured or use your own imagination and/or personal preference 😊

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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Leftover pasta. What to do with it ?
Usually, most folks just pop it in the microwave with a bit of sauce (or ketchup?? ) 🙂
Or maybe cook it up in a pan with some eggs ?
How about doing this easy, sexy beauty next time !
I had some left over pasta and roast chicken in the fridge from the previous day, and of course there is always some type of veggie in the fridge and coconut cream in the larder, so this wonderful tasty and pretty dish basically crawled together by itself 🙂
It took a mere few minutes to prepare and was truly delicious and satisfying. Definitely better than “microwaved leftover pasta with ketchup” ! 🙂
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Bon Appétit !   Life is Good !
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Cork Screw Pasta With Chicken And Vegetables In Curried Coconut Cream

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Preparation :
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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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The  beautiful 2 lbs veal blade steak on this page cost all of $ 5.00. As soon as I got home, I felt like kicking myself not to have bought a few more to keep in the freezer to serve in the coming few weeks. While not the most tender of steaks, veal blade bursts with flavor and has a wonderful texture (think of strip loin cap).
Anyway, I did not go back to the store since I know that it features this cut as a special often, so there will be no problem to repeat the wonder of this superb breakfast 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Veal  on  ChefsOpinion
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sauteed blade steak

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Breakfast Of Champions # 63 – Veal Blade Steak With Poached Eggs, Tzatsiki & Pita

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Preparation :
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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter lettuce has to be my all time favorite lettuce – perfect texture, a color that can only be described as translucent and pearly, and a delicate flavor that is heavenly. While I love all leaf salads, especially frisee and baby arugula, butter lettuce is always at the forefront of my mind when I lust for salad 🙂
I eat it as often as possible, but unfortunately, most of the time the quality available around here is very low, and in case there is good quality available (as when I found the one for this meal), the price is usually at least quadruple the price of iceberg, romaine or frisee. 😦
As with so many other foods, when I grew up, I could not stand butter lettuce, because it was the cheapest salad available and therefore it showed up during many meals, at least three or four times a week. My Mom used to dress it with a simple vinaigrette with onions, which made the whole affair even more disgusting for me. Since my Dad did not allow us to remove items from our plated food, my Mom used to give me (secretly from my Dad) 10 Pfennig,  which was but a few cents in today’s money, to ease my pain eating the onions in my salad. 🙂 How times have changed…………..
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Bon Appétit !   Life is Good !
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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce & Marinated Octopus

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Butter Lettuce

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Preparation :
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vasio. This is yet another cut of beef which is not usually utilized for steaks outside of South America. Yet, if you visited South America and had a chance to sample it, you might agree with me that this is one of the best steaks in regards to texture and flavor.
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Vasio
, (Flap steak, or flap meat) (French-Bavette), comes from a bottom sirloin butt cut of beef, and is generally a very thin steak. Flap steak is sometimes called sirloin tips in New England.
The flap steak is sometimes confused with hanger steak as both are usually cut thin. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavor rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal’s rear quarter.

Related image
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Bon Appétit !   Life is Good !
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P.S.
Cherrie Peppers Relish is my new go-to condiment/sandwich spread.
You can prepare it yourself, but it is widely available in stores and online in good quality and various spice-levels, from mild to burning hot 🙂
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Click here to see another South American favorite of mine, the  Picanha
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Click here for an extensive list of  Beef Cuts from around the World
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Click here for  Salsa Aji Amarillo Recipe  on  Chefsopinion
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Mashed Avocado with Salsa Aji Amarillo Recipe :
Mash the flesh of one ripe avocado with 1 tblsp chopped cilantro, 1/4 tsp garlic paste and kosher salt and salsa aji amarillo to taste
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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Vacio (Beef Loin Flap), Sauteed Banana Peppers, Cherrie Peppers Relish and Mashed Avocado With Peruvian Salsa Ají Amarillo

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Beef Neck And Vegetables Soup

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Beef Neck And Vegetables Soup

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Beef Neck – probably the most underrated cut of beef overall. Simmered for soup or braised in red wine sauce, the texture and taste of this cut is only surpassed by beef shank. On top of that, since few people use it, it is the cheapest of all beef cuts, pound for pound. I hope it stays under-appreciated by most folks for much longer, so I can buy it often and in large quantities without breaking the bank 🙂
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Bon Appétit !   Life is Good !
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Beef Neck And Vegetables Soup

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Beef Neck And Vegetables Soup

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Beef Neck And Vegetables Soup

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Beef Neck And Vegetables Soup

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Bella’s Portion

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

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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Pork tenderloin – so versatile, tasty and wonderfully textured. What’s not to love about this “other white meat” 🙂
However, make sure you cook it to a safe temperature without overcooking it. Frankly, I don’t understand the trend to cook pork medium or even medium rare.
Besides the obvious health risk, medium or rare-cooked pork has a horrible texture. But then, maybe that’s just old-fashioned me ?
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Bon Appétit !   Life is Good !
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(The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest.
Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest).
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Click here for  Tomato Sauce Recipe  on  ChefsOpinion
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top the potatoes with the medallions

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add 2 tblsp of tomato sauce to each medallion, top with the sautéed veggies

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Parmesan Crusted Sautéed Pork Medallions, With Potatoes, Bell Peppers And Crimini

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Preparation :
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To enlarge pictures and read instructions, click on pictures
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Black Pepper & Soy Chicken Wings

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If you think one more post about chicken wings is redundant, I do understand you 🙂
Just move on, don’t get upset, bored or annoyed. I will see you at my next post…….
However, realize this: You’ll miss a chance to look at one of the prettiest, tastiest, no-fuss to prepare chicken wings you will ever come across 🙂
So, if you decided to read on and look on – enjoy, take the time to replicate these babes and be the master of your own future-favorite chicken wings 🙂  Cheers !
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Bon Appétit !   Life is Good !
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P.S.
If you can not obtain anatto powder (Annatto/Achiote/Roucou ), you can substitute red food coloring (In my humble opinion, this is more of a “pride-issue”, rather than a quality-issue) 🙂
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P.P.S.
I did no include measurements in this recipe because I believe they are not necessary.
If you want to add any more or any less of any seasoning, just do so according to your own taste.
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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Black Pepper & Soy Chicken Wings

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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P.S.
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This dish is part of my upcoming meal plan # 2 –
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH TWO 
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Click here for 
“HANS’ LIGHTER, HEALTHIER COMFORT FOOD”  –  MONTH ONE

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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While grilled shrimp is a dish that is well known to most of us, pasta cooked in red wine is probably less known/experienced by most folks, even those who are fans of pasta in all shapes and tastes 🙂
I for one have cooked pasta in red wine a few times, many years ago, but had forgotten about it since, until I came across it while browsing through some of my (very) old menus, notes, and pictures.
I have cooked this now twice in the past couple of weeks, and it has become one of my absolute favorite side –  and even main-dish. The secret to preparing this pasta successfully lies in the red wine. Please, don’t even consider to use an inferior bottle of wine. Of course, you also don’t want to break the house, but, as with all very simple dishes, your success lies squarely on the quality of the ingredients. Also, it is my opinion that this pasta works best with butter instead of olive oil, since a really good EVO would, in my humble opinion, overpower the flavor of the wine. Again, this pertains to my very own taste preference and might work differently for yours 🙂
Also, panko in the pangrattato is a better choice  for me  than regular breadcrumbs 🙂

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Bon Appétit !   Life is Good !
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P.S.
Before somebody gets’ their knickers in a twist about the pangrattato – there is no ONE way of preparing it. Pangrattato simply means “grated bread”.
It can be toasted, cooked in a dry pan until golden, sautéed in butter or olive oil. It can be highly seasoned or just a little, it can contain herbs and/or whatever dry ingredient suit your palette and the dish you prepare. 🙂
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Red Wine-Bucatini

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Grilled Shrimp And Peppers-Brochette With Red Wine-Bucatini And Pangrattato

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Congee With Mushroom, Carrot & Egg

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Congee With Mushroom, Carrot & Egg

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“Congee With Mushrooms, Carrots & Egg (Chinese Rice porridge)
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Excerpt from a previous post of  Congee  on ChefsOpinion :
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” Rice Porridge –
The first thing that comes to mind is probably baby food or hospital gruff.
Most folks would never think of ordering it from a menu in a restaurant, much less wake up and crave it for breakfast, if they hadn’t tasted or at least seen it before.

Now, let’s try again :
Congee. Lúgaw. Chok. Xifan. Juk. Okayu.
OK now, that’s better  🙂

Sounds more interesting and exotic? These are just a few names given to rice porridge around the world. If there is a country or region which traditionally eats rice, then there is some form of rice porridge eaten.
Congee can be enjoyed as breakfast, snack, lunch or dinner. Congee most often contains rice, but other grains can be used.
Ideally, it is made with strong, tasty stock that infuses great taste and debt into the dish. But from there on, let your fantasy run wild. Congee can be made with seafood, meat, vegetables or a combination thereof.
Then there are the toppings – Pickled vegetables, fried shallots, sliced scallions, any mushroom, crisp fried garlic, dried shrimps, 100-year eggs, cilantro, etc, etc.
If you like it, put it on.
Below is a version I made on Sunday for breakfast. The texture is more like a Filipino Lugaw, with the rice VERY soft but still keeping its shape. .
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Bon Appétit !   Life is Good !
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Click here for  Congee With Smoked Pigs Tails & Vegetables  on  ChefsOpinion
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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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Congee With Mushrooms, Carrot & Egg

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