tomato sauce

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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This  dish has wonderful layers of flavors and textures, is easy on the wallet, looks great and is a snap to prepare. Go for it 🙂
(If you prepare the potato patties in advance, the rest of the dish takes but a few minutes to prepare and finish)
For convenience, I  always have a few small containers of tomato sauce in my freezer, ready to re-heat when needed. (See link below)
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Bon Appétit !   Life is Good !
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Click here for  Tomato Sauce
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Cilantro/Lime Dressing :
Blend 3 tblsp olive oil, 2 tblsp fresh-squeezed lime juice, 1 tsp finely chopped cilantro and 1/2 tsp garlic paste, add kosher salt and cayenne pepper to taste.
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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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Parmesan-Crusted Chicken Tights With Potato Patty And Cilantro/Lime Dressing

Parmesan-Crusted Chicken Thighs With Potato Patty And Cilantro/Lime Dressing

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

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When  I was a small kid, french fries were a VERY special treat for me. At the time, restaurant visits were a seldom enjoyed occasion and therefore happened only once in a while. But whenever we did visit a restaurant, French Fries, or”Fritten” as they are called in many parts of Germany, were one of the highlights to look forward to. The most common dish served to kids was “Schnitzel with Fritten”, a small veal or pork scallop with french fries and sauce. Thus, french fries doused in sauce or gravy is one of my earliest and fondest restaurant memories. Imagine my delight many years later when I visited Quebec/Canada the first time and ordered Poutine. As the waiter explained it to me, this seemed to be the most ideal food in the world – french fries doused in sauce and topped with soft cheese.
But, my oh my, what a disappointment I got served: Crappy fries with crappy sauce and crappy cheese :-(.
(Sorry my dear Canadian friends, but this is how it appeared to me at the time.
I am of course talking about my very own, personal taste and opinion when I talk about this much beloved Canadian dish, but it is what it is – to this day I don’t like it in its original form. To make a point, have a look at a cross-section of Poutine on this Link, then tell me the majority of it does not look, to put it mildly, less than appetizing. On the other hand, If you love cheese curds…….
So, I was pondering this the other day and I decided to improve my Poutine experience, thinking of the possibilities which proper fries with proper sauce and proper cheese (meaning cheese I personally prefer to cheese curds, which I can’t stand),  could provide and I came up with this version, which I absolutely love.
I understand that nowadays, there are many different versions of Poutine available and popular, so my version is probably not as alienating to my dear Canadian friends as it would have been 40 years ago when I first encountered this culinary Canadian icon.
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Bon Appetit ! Life is Good !
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Hans' Poudine

Hans’ Poudine

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Hans' Poudine

Hans’ Poudine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Link to how to prepare great Tomato Sauce
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How to prepare great French Fries:
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Peel large baking potatoes and cut them into even size fries. Add to COLD duck fat and set on medium-high heat. Carefully stir fries once in a while so they cook evenly. Once they are golden brown, they will be crispy on the outside and creamy on the inside. Remove to absorbent paper, then toss in a bowl with sea salt and cayenne pepper. Enjoy 🙂
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Hans’ Giant Balls

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My  plan for today was to prepare a couple of burgers on the grill since the weather was really nice this afternoon and I had planned to spend some time outside reading. But as usual, it was just too hot and steamy for Bella and I, so I decided to stay inside and change the menu to meatballs with spaghetti aglio e burro.
When I used to live and travel in Italy many years ago, I never came across giant meatballs like you find them in the US. More likely than not this is an American invention, like so many other “Italian” dishes you find in your run of the mill Italian/American restaurant.
Nevertheless, I enjoyed this version and will definitely prepare it again.
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Bon Appetit !   Life is Good !
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Link to : Spaghetti Aglio E Burro
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Link to : All About Meatballs
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Hans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burro

Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro

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Hans' Giant Balls - Italian Meatballs With Spaghetti Aglio E Burro

Hans’ Giant Balls – Italian Meatballs With Spaghetti Aglio E Burro

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Sauteed Pork Medallions With Mushrooms And Pasta

H'LHCF Logo
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Link to :  “Hans’ Lighter, Healthier Comfort Food”
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This  is a dish straight out of my childhood, yet after all these years, it still has the same appeal to me which it had then (or maybe even more) .
Everything just falls into place – pasta, tomato sauce, parmigiano reggiano, sautéed mushrooms, peppers, onions,  juicy pork medallions nicely seared and seasoned with lots of black pepper – my oh my, anytime 🙂
It’s dishes like this which keep me from needing a lot of “fru fru” on my plate.
Simple, honest, beautiful ingredients, proper execution and flavors to match, THAT is what food should be all about !
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Bon Appetit !   Life is Good !
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Sauteed Pork Meaillions With Mushrooms And Pasta

Sautéed Pork Medallions With Mushrooms And Pasta

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Sauteed Pork Meaillions With Mushrooms And Pasta

Sautéed Pork Medallions With Mushrooms And Pasta

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Sauteed Pork Meaillions With Mushrooms And Pasta

Sautéed Pork Medallions With Mushrooms And Pasta

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Lamb Meat Balls In Harissa/Tomato Sauce, With Garlicky Pearl Pasta And Feta Cheese

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Last  month my friend Curtis introduced me to a store which I have been missing all my cooking  life. It’s the “Foodtown Supermarket” in Davie, corner sterling/dairy rd extension. Here I can find EVERYTHING my culinary cravings will ever desire as far as Asian and Latino food ingredients are concerned. EVERYTHING !!! 🙂  – Live frogs, live crabs, live shrimps, fresh fish heads, intestines, you get the idea.
(You can check it out online by clicking this link, especially read the comments) 🙂
Although Merguez sausage is neither Asian nor Latino, Foodtown has a great quality one on offer, as well as a small selection of  other African/Mediterranean items.
So yesterday after work I stopped by there for a few goodies and amongst other stuff I got merguez sausage, harissa and pearl pasta (Piombi)
So here is what I had for lunch today :

Click here for more on  MERGUEZ SAUSAGE

Click here for more on LAMB MEAT BALLS

Click here for more on HARISSA
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B
on Appetit !   Life is Good !

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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Preparation :
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cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

cook pearl pasta in salted water, strain, reserve some of the cooking liquid in case you need to thinnen the sauce

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cut mild chilies, onion and blanched carrots into triangels

cut mild chilies, onion and blanched carrots into triangles

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saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

saute carrots and onions in a generous amount of herb / garlic butter and olive oil until starting to caramelize

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add chilies and sliced scallions

add chilies and sliced scallions

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add pearl pasta, mix well, check / adjust seasoning

add pearl pasta, kosher salt and cayenne pepper, mix well, check / adjust seasoning

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remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

remove merguez sausage from casing, form into small balls, saute in olive oil until medium, add 1/3 of harissa and 2/3 of tomato sauce. If too thick, add some of the pasta liquid, simmer for one minute, check / adjust seasoning

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plate pasta, leaving a well in the center

plate pasta, leaving a well in the center

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add lamb meatballs and harissa / tomato sauce

add lamb meatballs and harissa / tomato sauce

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sprinkle with finely crumbled feta cheese and sliced scallions

sprinkle with finely crumbled feta cheese and sliced scallions

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Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

Lamb Meat Balls In Harissa / Tomato Sauce With Garlicky Pearl Pasta And Feta Cheese

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EASY DOES IT # 16 –Velouté (White Cream Sauce)

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How to pronounce Velouté – click here
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Here  is a “Daughter” (added cream) version of one of the two  white  mother sauces (the other being Sauce Béchamel)
If you love to cook or just starting to learn, being able to prepare the mother sauces is a must.
The five  french mother sauces  are:
Sauce Béchamel, Sauce Espagnole, Sauce Hollandaise, Tomato Sauce, and Sauce Velouté.
Adding cream and lemon juice (and originally egg yolk) to a sauce made of stock, flour and butter will produce a “Sauce Allemande”
We have learned how to make  tomato sauce  in a previous  “easy does it”   blog, so let’s go straight to “Sauce Allemande”

Please note :  This is beef (or veal) velouté  (before adding the cream)
To make fish velouté, chicken velouté, seafood velouté, or fish velouté, replace beef (veal) with the appropriate protein.

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sauce velouté

Sauce Velouté

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Preparation :
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beef and/or beef bones, root vegetables, water, bring to a simmer, cook until meat is tender (if you use bones, simmer for one hour), remove meat (bones), set meat aside (discard bones)

beef and/or beef bones, root vegetables, water, bring to a simmer, cook until meat is tender (if you use bones, simmer for one hour), remove meat (bones), set meat aside (discard bones)

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strain stock through a fine sieve

strain stock through a fine sieve, discard solids

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skim fat from surface

skim fat from surface

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make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

make a white roux of half butter and half a/p flour, add stock, whisk to avoid lumps, simmer for 15 minutes, strain through a fine mesh strainer

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add heavy cream, kosher salt and white pepper, check / adjust seasoning

add heavy cream, lemon juice,  kosher salt and white pepper, check / adjust seasoning

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voilà - sauce velouté

voilà – sauce velouté (with added cream)

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Chicken Parmigiana

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This  post is for David’s mom, who needs a fool proof recipe/instructions for chicken parmigiana.
David, make sure you send us pictures when your mom prepares it 🙂

Bon Appetit !   Life is Good !


Click here for Tomato Sauce recipe

Chicken Parmigiana

Chicken Parmigiana

season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

season skinnles chicken breast with salt and pepper, bread with flour, egg and bread crumbs

saute in butter until 3/4 cooked through, remove to baking rack

saute in butter until 3/4 cooked through, remove to baking rack

sprinkle with grated parmesan, cover with tomato sauce

sprinkle with grated parmesan, cover with tomato sauce

covered in tomato sauce

covered in tomato sauce

sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

sprinkle with shredded mozzarella, sprinkle with oregano, bake until cheese has melted

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

meanwhile, cook bucatini until al dente, strain, add finely sliced chilies, scallions, garlic paste, heavy cream, tomato sauce, red wine, grated parmesan, some of the cooking water, kosher salt and freshly ground black pepper

sprinkle bucatini with fresh basil

sprinkle bucatini with fresh basil

bucatini in creamy tomato sauce

bucatini in creamy tomato sauce

Chicken Parmigiana

Chicken Parmigiana







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please be so kind and click on the video on the bottom of this page.  Thank you 🙂




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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

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Cod  used to be one of the cheapest and most widely used fish. How times have changed. Today I paid $ 11.00 for these two small pieces of fish at my local fishmonger. How sad 😦
However, I am glad I spend the dough, the dish was excellent and well worth the cost ( about $ 15.00 for everything, one portion. Imagine I wanted to sell this in a restaurant at 20% food cost – $ 75.00 sales price ! No wonder the portions of real food in restaurants are getting smaller by the day. And never mind feeding a family of four on a average salary with food like this 😦

Bon Appetit !   Life is Good !   (For most of us, anyway 🙂 )

Recipe Easy Tomato Sauce Link
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Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

Steamed Cod With Caraway Potatoes, Lima Beans And Tomato Sauce

 

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(You don’t have to watch it, just click once)   Thank you 🙂
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“Easy Does It” – Tomato Bisque & Tomato Sauce

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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 which otherwise might seem 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.
Enjoy 🙂
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Bon Appetit !   Life is Good !
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start tomato sauce on the left, tomato bisque on the right

start tomato sauce on the left, tomato bisque on the right

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saute garlic in butter or olive oil before adding to tomatoes

saute garlic in butter or olive oil before adding to tomatoes

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tomato sauce - quartered tomatoes, sauteed garlic, sea salt, cayenne pepper, sugar, small amount of diced potato, water or tomato juice

tomato sauce – quartered tomatoes, sautéed garlic, sea salt, cayenne pepper, sugar, maggi seasoning,oregano, basil, small amount of diced potato, water or tomato juice

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tomato bisque - quartered tomatoes, celery, onions, sauteed garlic, red wine, small amount of diced potato, sea salt, cayenne pepper, sugar, water or tomato juice

tomato bisque – quartered tomatoes, celery, onions, sauteed garlic, red wine, small amount of white rice or diced potato, sea salt, cayenne pepper, sugar, oregano, basil, maggi seasoning, water or tomato juice

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bring to boil, turn down to simmer, simmer for 2,5 hours

bring to boil, turn down to simmer, simmer for 2,5 hours

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put into blender and blend until smooth. The small amount of potato will make the texture silken and keep the liquid from separating from the solids. Check/adjust seasoning

put into a blender and blend until smooth; the small amount of rice or potato will make the texture silken and keep the liquid from separating from the solids. Check/adjust seasoning

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add heavy cream

add heavy cream to bisque

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tomato bisque

tomato bisque

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tomato sauce

tomato sauce

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tomato sauce, ready to be frozen

tomato sauce, ready to be frozen

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“Milanesa” – Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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When  I was an apprentice in the black forest in the sixties, “Veal Chop Milanese” (Kalbskotelett Mailänder Art), a slightly different version of the milanesa on this post, was a very popular dish. It was one that I was hoping to be able to afford to eat when I finally became a cook and earned a bit of money. It was a bread and parmesan breaded, ham and cheese stuffed chop of milk-fed veal, typically served on top of spaghetti with tomato sauce. However,  while still an apprentice, a veal chop was out of my financial reach and so I had to wait a few years before I could actually afford to dig into one. In the meantime, the far more affordable version was made of a breaded pork chop instead of milk-fed veal. Great food too, but not exactly the real thing 😦
Here now is my own version of a  “Schweinesteak Mailänder Art” :
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Bon Appetit !   Life is Good !
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Breaded Pork Chop

Breaded Pork Chop “Milanese”

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Breaded Pork Cutlet, Bucatini & Hans' Special Pasta Sauce

Breaded Pork Cutlet, Bucatini & Hans’ Special Pasta Sauce

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Milanesa

Milanesa

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Ham& Cheese Stuffed Pork Cutlet

Ham& Cheese Stuffed Pork Cutlet

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Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
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