texture

Steak Salad Recipe # 2371

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Aged beef tenderloin and a hearty salad – if done with love, a wonderful, sexy, perfect fit.
I am usually not a big fan of beef tenderloin because in my opinion, the texture is rather boring and more suitable for a toothless baby than for a grown man.
However, cut into lardon’s, seasoned properly and sautéed really hot until nicely browned on the outside and still rare on the inside, it is the perfect meat to add to a salad.
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Bon Appetit ! Life is Good !
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Steak Salad Recipe # 2371

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

: slice 10 ea medium sized red radishes into thick slices, add 2 tblsp kosher salt, mix and let rest to marinade for 20 minutes; squeeze-out excess water, discard water

: trim 16 oz beef tenderloin of all fat and skin, cut into lardons, season with 1 tblsp chili paste, 1 tblsp garlic paste and kosher salt to taste

: saute beef in VERY HOT pan until browned on the outside but still rare on the inside

: 4 ea hard boiled eggs, 1 ea yellow chilies, 1 ea avocado, peeled and cut into slices, salted radishes, 1 head endive,

: whisk 3 tblsp olive oil and chiffonade of 10 basil leaves with 1 tblsp white balsamic vinegar, kosher salt and fresh-ground black pepper to taste, mix with the salad

: divide salad onto 2 serving plates, top ea salad with half the sauteed meat each, garnish with more basil ; serves 2

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

: Steak Salad Recipe # 2371

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Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Here is another delicious plum recipe I want to share with y’all 🙂
Powidl has its origin in Poland (powidła or powidło) and the Czech republic (povidla), from where it went on to Austria and Germany and other European countries.
Powidl was traditionally made without additional sweeteners or gelling agents and was mostly eaten as a spread on bread and cakes. It is comparable in appearance and texture to Indian spicy plum chutney, although as the name implies, the Indian version is chock-full of spices and seasoning and more suitable as accompaniment to meat dishes.
After the war, there was very little money to go around in a typical German household, especially in the countryside and even when there was, the selection of commercially prepared foods was very limited. However, although my parents were no farmers, we owned a small amount of land with fruit trees on them, mainly apples and plums. As I described in previous posts, most of the fruits and vegetables from our land and garden were preserved to last well into the winter. With the help of our neighbors, my mom prepared our own pickles, sauerkraut, marmalade, apple sauce, etc, while most of the apples went to the communal “Mosterei” to make our own cider.
However, when Powidl was made, the best way to enjoy it was to eat it fresh, while still warm and fragrant. A slice of home-made bread (baked in the communal oven by my best friends mom, Frau Vetter), slathered with fresh butter and heavenly Powidl – provided my very first culinary happy moments at age 6 :-). In order to put this into perspective – buttered bread with sugar sprinkled on top was a special treat, so the sweet, beautifully vibrant Powidl added a whole new dimension to a simple slice of bread. Like I said before, for a few years after the war, Germany was not a place of culinary indulgence for most folks.
Well, back to the delicacy at hand; The plums I used were a bit on the tart side, so I added a small amount of sugar and honey to round out the taste. The peaches ended up in this Powidl because they had a few blemishes and therefore did not appeal to me in their raw state.
So, in the end, not a particular original Powidl – but nevertheless, a super delicious Powidl indeed 🙂
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Bon Appétit ! Life is Good !
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Click here for Indian Spiced Plum Chutney (A lloo Bukharay Ki Chutney)
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Powidl Mit Pfirsich (Plum Chutney With Peaches)

Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: remove pit’s from 3 lbs plums and 2 ea peaches, add 2 tblsp sugar and 1 tblsp honey (optional, depending on the tartness of the fruit)

: cover airtight, store in refrigerator overnight

: mix the fruit with the fruit juices which have collected overnight

: bake uncovered at 360F for 3,5 hours

: after 3,5 hours……

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: powidl, salted butter, fresh-baked croissants

: spread croissants with salted butter

: top generously with warm powidl

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: Powidl Mit Pfirsich (Plum Chutney With Peaches)

: add a generous amount of powidl to a serving bowl

: top powidl with vanilla ice cream

: add some more powidl, top with whipped cream and sweet plum sauce (mix 3 tblsp powidl with 1 tplsp heavy cream in blender until smooth)

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

: Vanilla Ice cream With Powidl , Whipped Cream And Sweet Plum Sauce

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Cordon Brie

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I had been thinking of and lusting for chicken cordon bleu the whole day long, so on my way home I stopped at the store to buy the ingredients.
They should have been : Two large, boneless/skinless chicken breasts, a pack of sliced ham and a pack of sliced swiss cheese.
However, when I got home I realized that I had forgotten the swiss cheese. At first I wanted to rush back to the shop to get the swiss cheese, but when I took the eggs for the breading out of the fridge I saw a lovely brie cheese and made an executive decision – “tonight’s chicken cordon bleu shall contain brie instead of swiss”.
During dinner, I decided that from now on, ALL cordon bleu in my house will be made with brie. Brie is so much more tasty and runny than swiss, so it makes the perfect filling.
Long live ” Cordon ~~Bleu~~ Brie ” !
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Bon Appétit ! Life is Good !
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P.S.
If you are a light eater, you might want to cut each cordon brie into half before breading to yield 4 four portions instead of the two I prepared for Bella and I
– one to be served hot for tonight, the other one to be served cold (room temperature) tomorrow.
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Honey/Yogurt Dressing:
Mix 1/3 cup mayo, 1/3 cup greek yogurt, 1 tblsp honey, kosher salt and cayenne pepper to taste; whisk until smooth, check/adjust seasoning
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Click here for more Cordon Bleu on ChefsOpinion
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Cordon Brie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel and cut 1 medium size avocado into bite-size pieces, cut 6 ea red radishes into wedges, add the heart of 1 small endive and 2 oz of yogurt dressing

: Endive, Radish And Avocado Salad In Yogurt Dressing

: cut the 8 oz breasts horizontally into 4 cutlets, score lightly to avoid shrinkage

: to each of two cutlets, add 1 slice ham and one 3 oz slice of brie

: top both pieces with 1 slice ham each

: top both with the remaining two cutlets

: whisk two whole eggs with 2 tblsp shredded parmesan cheese, 1 tsp sriracha, 1/2 tsp garlic paste and kosher salt to taste

: flour, egg mix, bread crumbs

: saute both cordon brie in 4 tblsp vegetable oil until almost done, discard oil, add 2 oz whole butter, finish cooking on both sides; serves 2 VERY large portions or 4 regular portions if cut in half before breading

: Cordon Brie

: Cordon Brie

: Cordon Brie

: Cordon Brie

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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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After three relaxing days of mostly doing nothing, today I decided to spend a bit of time in the kitchen and treat myself to a wonderful dish I absolutely love, but which, because of the space-constraints in my tiny kitchen, I don’t prepare often enough.
It gives me great pleasure to make fresh pasta, but in a small workspace the flour needed to dust the surface while rolling and kneading the dough can be a bit messy 😦
However, today the craving for this dish won against the aversion to mess and I went ahead and prepared what must be one of the best pasta dishes to ever come out of my (tiny) kitchen 🙂
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Bon Appetit ! Life is Good !
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Click here for Pangrattato-Instructions on ChefsOpinion
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Click here for Tomato Sauce Recipe on ChefsOpinion
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Salsa Aji Amarillo:
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Ingredients :
3 oz queso fresco
1 small onion, finely diced
1/4 tsp garlic paste
4 ají peppers (seeded and deveined)
1/2 teaspoon huacatay paste
4 tblsp olive oil
1 tblsp raw peanuts
kosher salt, to taste
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Method :
Chop peppers, onion, saute in 2 tblsp olive oil until soft. Put sauteed vegetables and all other ingredients into a blender, process until creamy and smooth. Check/adjust seasoning.
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Pasta Dough :
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Ingredients :
2 ¹⁄₂cups A/P flour
3 -4 eggs (depending on size)
^{Kosher salt to taste}>
Method :
Sift the flour onto the work surface, make a well in the center
Add the eggs, one at a time, add the salt.
Mix the eggs, then add a little flour at a time from the well, until all the flour has been used.
Knead the dough for about 5 minutes, adding flour if dough is too sticky.
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Filling :
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Ingredients :
1 cup ricotta cheese, softened
²⁄₃cup pumpkin, peeled, finely diced, cooked tender, drained, cooled
¹⁄₄cup fresh-grated parmesan cheese
1 whole egg, beaten
fresh-grated nutmeg, kosher salt salt and cayenne pepper to taste

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Method :
mash pumpkins and ricotta, add all other ingredients, mix well
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Ravioli :
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Method :
Roll pasta into thin sheets, cut into wide strips, brush edges lightly with water
Add filling at equal distance
Fold over the sheet of pasta, squeeze-out air
Cut out the individual ravioli shapes using pastry cutter or shape cutter, press with a slightly smaller scalloped ring to give a “crimped” appearance
Cook 5-7 minutes in boiling water, depending on the thickness of the dough and filling
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Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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: saute breadcrumbs in butter

: pangrattato

: boil ravioli until done, about 5-7 minutes, depending on thickness and amount of filling, drain, toss with 3 tblsp olive oil

: add tomato sauce to serving dish

: add ravioli

: drizzle ravioli with more tomato sauce, sprinkle with parmigiano romano

: drizzle with salsa aji amarillo

: sprinkle with pangrattato

: sprinkle with finely sliced chives

: Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

: Pumpkin & Ricotta Ravioli In Tomato Sauce, Aji Amarillo And Pangrattato

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Curried Garbanzo And Potato Wrap With Raita

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Curried garbanzos (chickpeas) are one of my favorite snacks. They are quick and easy to prepare and their heat (add as much chile flakes or cayenne pepper as you can handle) makes for a great snack when boring pretzels just won’t do.
Today I prepared one of the hybrids of curried garbanzos I make on hot days – curried garbanzo salad, this time wrapped in sun dried tomato wraps.
As a general rule, when preparing curried garbanzos to be served hot, I add more ghee, about 4 tblsp for 16 oz of garbanzos. If serving as a cold (room temperature) salad, I reduce the amount of ghee by 3 tblsp and replace with that 2 tblsp mayo and 1 tblsp ketchup.
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Bon Appétit ! Life is Good !
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Click here for more Garbanzos (Chickpeas) on ChefsOpinion
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Curried Garbanzo And Potato Wrap With Raita

Curried Garbanzo And Potato Wraps With Raita

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: peel and dice 2 lg baking potatoes, simmer in lightly salted water until soft but NOT falling apart

: meanwhile, seed and dice 2 medium sized tomatoes

: seed and dice 1 large cucumber, add 1 cup greek yogurt, season with ground cumin, ground coriander, kosher salt and cayenne pepper to taste

: raita

: saute julienne of 1 lg white onion in 1 tblsp ghee

: when onions are lightly caramelized, add 8 oz cooked and drained garbanzos

: add 1 tblsp curry powder, 1 tsp turmeric, 1 pinch ground cardamon, 1 pinch ground cumin, 1 pinch ground coriander, kosher salt and cayenne pepper to taste

: add 1 tblsp garlic paste, saute until fragrant

: add cooked potatoes, diced tomatoes and 2 tblsp chopped cilantro, mix well, let cool to room temperature

: add 2 tblsp mayo and 1 tblsp ketchup, mix, check/adjust seasoning (mix carefully in order not to break up the potatoes)

: heat sundried tomato wraps to make them pliable

: slice 1 small head of romaine lettuce into julienne

: place 1/4 of the romaine onto 1 wrap

: add 1/4 of the salad to the wrap

: fold/roll wrap, secure with 2 picks; recipe serves 4

: Curried Garbanzo And Potato Wraps With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

: Curried Garbanzo And Potato Wrap With Raita

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Not your Ordinary Balls

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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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These meatballs resemble “Konigsberger Klopse” more than “Italian Meatballs”.
Made of veal, simmered, then served in veloute, they look and taste very distinct from the meatballs most folks are familiar with.
I hope that with this post I can convince you that there is more to meatballs than the usual suspects in tomato sauce.
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Bon Appétit ! Life is Good !
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Click here for more Meatballs on ChefsOpinion
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Veal Meatball Recipe:

Ingredients:
20 oz ground veal
2 whole eggs
1/2 cup panko
1/2 tsp paprika
1/2 tsp ketchup
1/2 tsp garlic paste
1 tsp dijon mustard
kosher salt and cayenne pepper to taste

Method:
Mix all ingredients well, shape 6 golf ball sized spheres, simmer in lightly salted water until done, about 15 minutes
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Veal Meatballs in Pesto Cream With Garlicky Spaghetti And Concasse

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: simmer meatballs in 1qt lightly salted water until cooked through, about 15 minutes, remove meatballs, cover, keep warm; strain stock, reduce to 1/2 qt

: saute 1 tblsp flour in 1 tblsp butter, add the stock, simmer slowly for 8 minutes, add 1/2 cup heavy cream

: add a few sprigs of curly parsley and 3 tblsp pesto

: blend until smooth, check/adjust seasoning

: add meatballs to sauce

: saute 1 tblsp garlic paste in 2 tblsp olive oil until fragrant

: add 1 cup peeled/diced tomatoes, saute another minute

: add 8 oz cooked spaghetti, add kosher salt and cayenne pepper to taste, mix well

: divide pasta into 2 deep plates

: divide the meatballs with the sauce between the 2 plates

: sprinkle with grated parmigiano romano; serves 2

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Chilled Spicy Cucumber And Avocado Bisque

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Some say the king of cold soups is gazpacho and I, (for once) don’t argue 🙂
Sadly, these days the traditional custom of having a soup before a main course as part of a menu has mostly disappeared, especially here in North America. Even for special, celebratory dinners, soup is usually an afterthought, and chilled soup is nearly non-existent.
However, there is a myriad of wonderful cold/chilled soups out there, mostly ignored and even forgotten in these times of ever-increasing food-sensationalism 😦
Back in the day when I was a soup cook on Royal Viking Sky (1974), we served 8 different soups daily.
Consommé or beef tea between 10.00 am and 11.00 am.
For lunch it was a chilled soup, a consommé, and a vegetable cream soup.
For dinner, a chilled soup, a consommé, a vegetable cream soup and a silky seafood soup or a hearty meat-based soup.
Besides the beef tea, none of the soups were allowed to repeat itself for the duration of a voyage that lasted less than a month, so we had quite a repertoire of soups.
While cruising in the hot parts of the world, chilled soups for lunch were extremely popular, especially the berry and stone fruit varieties.
In colder parts of the world and during dinner, classics like red or white gazpacho, vichyssoise and creamed vegetable soups led the parade of favorite chilled soups.
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Today’s soup is especially refreshing and therefore perfectly suitable for the scorching heat that has “blessed” us in Florida lately. As you can see from the size of the serving in the photos below, I actually had the soup as a small lunch. (Two helpings, to be truthful 🙂
A word of advise:
Check/adjust the seasoning of the soup AFTER chilling it and just before serving, since a chilled soup looses much of its flavor when chilled. Nothing worse than a bland chilled soup 😦
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Bon Appétit ! Life is Good !
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Chilled Spicy Cucumber And Avocado Bisque

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: grate 2 large cucumbers

: add the flesh of two very ripe avocados, 2 cup greek yogurt, a few sprigs of curly parsley, juice of 2 lemon, 1 tsp sriracha, 2 tblsp kosher salt, 1 tsp garlic paste and few drops of Maggi seasoning

: blend all ingredients until smooth; if the texture is too thick for your preference, add milk until texture is to your liking, chill in refrigerator at least 3 hours, check/adjust seasoning; to serve, sprinkle with chili flakes; serves 4

: Chilled Spicy Cucumber And Avocado Bisque

: Chilled Spicy Cucumber And Avocado Bisque

: Chilled Spicy Cucumber And Avocado Bisque

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Goan Chicken Curry

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This is the very best chicken curry – at least for me and my own, personal taste.
While it is neither typical Indian, nor Indonesian or Malay, it is a bit in the style of Goa. Goan food is much influenced by the Portuguese, so the ingredients and seasoning often differ a bit from the usual Indian suspects. In the 70’s I spend a few months in Goa, living in cheap housing right on the beach. If one was able to forgo typical western luxuries such as A/C, running water and fork and knife, living on $ 3.00 a day was possible most of the time.
Those were the days of free love, cheap booze and even cheaper “tobacco”, so life was a constant,carefree blast. And to top it all off, the food, even as it was dirt-cheap, was always great, tasty, in abundance and available around the clock. (Important because of the “tobacco”) 🙂
Although I don’t have any recipes from that time and place of food I actually ate then and there, I am always reminded of my time in Goa when I prep and eat the curry featured here.
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Bon Appétit ! Life is Good !
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Click here for more Curry on ChefsOpinion
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Goan Chicken Curry

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Saute julienne of 1 large onion in 2 tblsp ghee

: add 3 bay ea leaves, 1 tblsp tomato paste, 3 tblsp curry pwd, 1 tsp paprika, 1/4 tsp ground coriander, 1 tsp turmeric, 1/4 tsp cumin, 1/4 tsp and 1/2 tsp crushed mustard seeds, saute until fragrant

: add 1 tsp garlic paste, saute another minute

: add 8 pc boneless chicken thighs, 1 tblsp flour (optional)

: mix all ingredients well, saute another minute

: add 1 qt chicken stock, season with kosher salt to taste

: slowly simmer, covered, until chicken is cooked through, about 45 minutes

: almost……

: add 8 ea small cooked potatoes and 8 oz cooked garbanzos

: add 8 oz coconut milk

: simmer for another 10 minutes, add 4 oz grape tomatoes, check/adjust seasoning; serve with steamed rice or naan; serves 4

: to serve, sprinkle with toasted almonds (optional), chopped cilantro and top with a dollop of yogurt

: Goan Chicken Curry

: Goan Chicken Curry

: Goan Chicken Curry

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Pearl Burgers

Pearl Balls

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Pearl ~~Balls~~ Burgers :
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DON’T PLAY WITH YOUR FOOD !
When we were kids, most of us had to be told not to play with our food in order to install respect and gratitude towards our daily nourishment, which in my case, immediately after WWII in Germany, was not nearly as guaranteed and abundant as is now for most of us.
But, decades later, like any professional chef, I love to “play” with food, either to improve a dish’s taste, appearance, profitability, or just for the heck of it. 🙂
“Just for the heck of it” happened today.
I was well on my way to prepare traditional “Chinese Pearl Balls”, which I love dearly and I prepare quite often for myself at home. They are easy and quick to prepare, look wonderful and they serve perfect as snack, appetizer or main course in a multi-course meal.
However, today I had the urge to “play with my food” a bit and the following was the result. Both versions of the burgers were outstanding in taste and especially in texture, and I will definitely prepare them again 🙂
Because of their size and the additional liquid added to the ground meat, the pearl burgers were much more juicy than regular pearl balls, which tend to dry-out quickly when removed from the steam. The burgers without the rice coating were very juicy as well, with the additional bonus of the taste/texture-enhancement resulting from the maillard reaction.
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Bon Appétit ! Life is Good !
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P.S.
As mentioned above and as you can see in the prep-pictures below, I added much more water to the ground meat as one would to regular pearl balls, since holding their shape was not an issue for the patties as it would have been shaping the pork into spherical shapes. The added moisture made a huge difference in the final product.
P.P.S.
Serve with Kecap Manis or other dipping sauce of your choice.
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Click here to read about Maillard Reaction
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Click here for Kecap Manis Recipe on ChefsOpinion
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Pearl Burger

Asian Flavored Pork Burger

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: mix 2 lbs ground pork, 4 ea stalks sliced scallions, 1 tblsp sesame oil, 1 tblsp soy sauce, 1 tsp garlic paste, 1/2 tsp grated ginger, 1 tsp chili paste, kosher salt to taste and 1 cup water or unsalted chicken broth

: soak 1 cup long grain rice overnight in water; next day, drain rice and pat dry

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: divide pork into 4 patties, dip 2 ea on both sides in the soaked rice

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: saute the 2 plain patties on both sides in peanut oil until golden and cooked medium-well – (the carry-over heat will finish the cooking process) ; serves 2

: place one ea of the pearl patties on a lightly oiled plate or parchment paper, steam in 2 steamer baskets (one above each other) until medium well – (the carry-over heat will finish the cooking process) ; serves 2

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: Asian Flavored Pork Burger

: Steamed Pearl Burger

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: Asian Flavored Pork Burger

: Pearl Balls Burger

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Rice Pudding With Fresh Berries And Yogurt (Arroz Con Leche)

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What do vegetables and rice pudding have in common ?
– Most of us have been turned off by crappy versions when we were kids. Overcooked vegetables and over-sweetened, wallpaper-paste resembling, under-cooked rice pudding made most of us hate the stuff as kids. While a few moms and even fewer restaurants served decent vegetables and rice pudding, the majority of it turned us off to it for life 😦
Only with the introduction of nouvelle cuisine did vegetables get the respect they deserved. Nowadays, vegetables have finally achieved the place they deserve. Bright, perfectly cooked, deliciously seasoned and in an incredible variety, they are here to stay, from the simplest home preparation to incredible concoctions at fine dining establishments.
So what the heck happened to rice pudding ???!
For some reason, outside of some Latin countries, it has never caught-on in the mainstream, neither in most homes and definitely not in commercial food establishments.
To this day, it has the stigma as being too simple, too boring, too old-fashioned and just simply “bah”.
Yet I beg to differ, as I am trying to proof with this recipe of one of my newly re-discovered childhood favorites.
My mom was a less than stellar cook (love made me say that – in reality, outside of very few dishes she had mastered, she was as bad at cooking as one can imagine) 🙂 😦 .
But, as I recall from sweet memory, her rice pudding was second to none. However, through the years I had completely forgotten about the deliciousness of a well-prepared rice pudding, until a few months back when I had a perfect one at a friend’s house. This made me remember how wonderful it can be when done right and ever since, I have prepared it often for Bella and myself .
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Bon Appétit ! Life is Good !
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P.S.
Usually, I would top this pudding with whipped cream and fresh berries. However, I prepared this large badge because I was invited to a beach party and whipped cream would not hold-up in the heat. Low and behold, the yogurt made a huge difference, the added tartness and the texture took the the final dish to an even higher level of comfort food heaven 🙂
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Rice Pudding With Fresh Berries And Yogurt

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: soak 3 cups rice of your choice overnight

: next day, drain the rice, wash until the water is clear, add 1 qt whole milk, 4 tblsp honey, 1 tsp vanilla extract and 1 pinch of cinnamon powder, bring to a boil, lower heat and simmer until rice is very soft; you might have to add more milk if the heat is too high or the rice absorbs too much milk during simmering; when the rice is soft, transfer to a bowl and let cool to room temperature