tomato

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

>
>
Saturday night dinner with friends. Good times 🙂
Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine
>
Saute chicken until done. Remove from pan, reserve. Saute onion, garlic paste and chilies, add red wine and cream. Simmer until lightly thickened. Add freshly cooked al dente spaghetti, tomato, butter, parmesan cheese, kosher salt and pepper. Mix well until all spaghetti are coated with a light , creamy sauce. If too thick, add a bit of the spaghetti cooking water. If too thin, add a bit more cheese.

Bon Appetit ! Life is Good !
>

Spaghetti With Chili, Tomato, Basil, Parmigiano Reggiano, Cream & Red Wine

Spoiled Brat ! (Bella)

>
>
>
>
>

Sauted Strip Steak , Cauliflower Tortilla & Sriracha/Garlic Butter

>
>
Sunday’s late lunch / early dinner (4.00pm)
After sleeping-in late (7.30am and enjoying a big breakfast of strawberry smoothies and goose liver pate stuffed croissants, I did not feel hungry at lunch time and held out until late afternoon.
But then I knew I would have to combine lunch and dinner, so it needed to be a substantial meal, otherwise the snack monster would haunt me early in the evening. This is the first time I made a Spanish Tortilla with cauliflower and tomatoes and it made me realize what a great dish I’ve been missing all my live. What a wonderful dish. It can stand on it’s own, as breakfast, snack, even a complete meal if accompanied by a small salad, served hot or at room temperature. You can of course use different vegetables, different cheeses, add protein such as sausage, bacon, shrimp, crab meat, add different herbs, etc. The possibilities are endless and only limited by your fantasy 🙂
If you ever want to reproduce this dish, just make sure the cauliflower / vegetables are blanched al dente, so that the tortilla has a bit of a bite to it. While I was cooking the tortilla, I also added grated parmesan cheese to the whisked eggs, (not featured in the mise en place picture). You can omit the cheese, but it definitely adds another level of depth to the dish.
>

Sauted Strip Steak , CauliflowerTortila & Sriracha/Garlic Butter

Sauted Strip Steak , Cauliflower Tortilla & Sriracha/Garlic Butter

: Sauted Strip Seak , CauliflowerTortila & Sriracha/Garlic Butter

>
Ingredients :

Tortilla :

Cauliflower rosettes, blanched al dente
Eggs, whole, whisked, seasoned with kosher salt, cayenne and grated parmesan
Grape tomatoes,
Butter,

Method :

Saute cauliflower and tomatoes briefly in butter, add egg mixture and cook covered on low heat until eggs have set but are not dry. Slide onto a dinner plate, top with the saute pan, invert and cook other side of tortilla until golden.
>
Steak :

Season teak with salt, granulated garlic and freshly ground black pepper and saute both sides until desired doneness. Remember the carry over heat will cook it one more level after you remove the steak from the pan! Let the steak rest for ten minutes before slicing !

Butter :

Mix softened butter with sriracha, roasted garlic paste, a bit of lime juice and kosher salt.

Bon Appetit ! Life is Good !
>
>
>
>

Pizza With Anchovies, Mascarpone, Tomato & Egg

I did not feel like having an elaborate meal tonight, so this quick and easy to prepare pizza was all I wanted for dinner. I actually had some pickled artichoke hearts in the fridge but I forgot to use them. Even without the artichokes, it was a very enjoyable, filling and satisfying dinner.
Looking forward though, to tomorrows braised oxtail with potato dumplings.
(Geschmorter ochsen schwanz mit kartoffel knoedeln) 🙂

Pizza With Anchovies, Mascarpone, Tomato & Egg

>
Pizza Dough Recipe

Ingredients :

Pizza dough,
Anchovy filets, canned
Eggs, whole
Tomato, sliced
Chili flakes,
Mascarpone cheese,
Parmesan cheese, finely grated
Scallions, sliced
Olive oil,

Method :

Pull pizza dough into a thin oval. Top with anchovies, tomatoes and mascarpone, drizzle with olive oil and sprinkle with parmesan. Bake at 500F until bubbling, add eggs and sprinkle with chili flakes, Return to oven and bake until dough is cooked, golden and crispy.
To serve, top with arugula in honey / mustard dressing.

Bon Appetit ! Life is Good !
>>
>
>
>

Bucatini, Bologna, Tomato, Asiago & Egg ” Midnight Snack In Simpleland “

.
.
Yesterday I had a very long workday without lunch or dinner. I finally came home at 9.00pm (I left the house at 5.00am, after two hours of walking Bella, breakfast, checking e-mail, etc) .
First thing’s first, so I poured myself a glass of merlot and sat down to relax a few minutes before I wanted to move on to do what needs to be done. However, I woke up three hours later at around midnight, because Bella brutally stubbed me with her nose, demanding to finally be taken on her walk. When we got back it was past 1.00am and I was famished. I wanted to have something quick, uncomplicated, substantial and tasty, but not too heavy or fatty. A quick inspection of the fridge and cup board revealed, amongst other goodies:
Bucatini, salted butter, bologna, aged asiago, greek yoghurt, eggs, tomatoes and scallions.
Usually and traditionally, one would saute the bologna and tomatoes in fat before adding the other ingredients.
But I wanted to have a different, “fresher” taste. So, here is how it went:
I cooked the pasta, drained it (reserved some of the cooking water). I chopped the tomatoes, sliced the scallions, grated the asiago, whisked the eggs with salt and freshly ground black pepper.
Then I mixed all the ingredients over low heat including a bit of the cooking water and cooked it until the eggs set. The result was a revelation of how the addition or absence of one single cooking step (sauteing) can completely alter the taste and texture of a dish. This version is actually my new favorite when it comes to pasta with bologna. The freshness of the bologna (must be of very good quality) and the slight acidity of the yogurt and raw tomatoes make it a new, much appreciated dish in my arsenal of pasta dishes.
.
Bon Appetit ! Long Live The Midnight Snack ! 🙂
..
.
More Bucatini On ChefsOpinion 1

More Bucatini On ChefsOpinion 2

More Bologna On ChefsOpinion

” Bucatini, Bologna, Tomato, Asiago & Egg “

: ” Bucatini, Bologna, Tomato, Asiago & Egg ”

: ” Bucatini, Bologna, Tomato, Asiago & Egg ”

.
.
..

Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

.
.
Saturday lunch should be quick, light and delicious !
Well, here you go :
.

Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

: Chicken & Tomato Stew With Orzo, Cabbage & Cauliflower

.
Simmer chicken drumsticks in chicken broth seasoned with kosher salt, maggi, freshly ground black pepper, grated ginger and garlic paste until tender but not falling apart. Add blanched cauliflower florettes, diced white cabbage and diced green bell peppers. Bring back to simmer for two minutes. Remove from heat, add grape tomatoes. Adjust seasoning if required. Ladle over orzo (risoni) and sprinkle liberally with cilantro and finely grated parmigiano reggiano
.
P.S.
If you ever wonder why I add grape tomatoes to so many of my dishes, here is why: First, I love the color accent it lend’s to many dishes. Second and even more important, I love the way they “pop” in the mouth and give you that instant tomato goodness. There you have it 🙂
.
Bon Appetit ! Have A Great Weekend !
.
.
.

Pasta. Basta !

.
.
Pasta !
Sometimes, in our quest to create ever more complicated, fancy, elaborate, inventive, trendsetting dishes, we tend to forget why we fell in love with a food item in the first place. In most cases because in it’s true form and simplicity, it is perfect and can’t be much improved. It can be altered, changed, made more fancy, more colorful, spicier, fattier, more unrecognizable, deconstructed, more expensive (yep) or whatever, but in its original form, texture, and flavor it will alway’s be the star it has originally been. Without a doubt pasta is one of these food items. If properly prepared, it needs little or no embellishment to satisfy most senses. “Pasta Aglio E Olio” or, my personal favorite, Pasta Aglio E Burro” are the most basic dishes which, when prepared with love and knowledge, will produce the most satisfying meal or separate course in a meal. Here we have another basic, “Bucatini Pomodoro”

Cook pasta about 3/4 to doneness, drain, reserve some of the cooking water. Saute roasted garlic paste in butter or olive oil, add chopped peeled tomatoes, add a few sprigs of basil, simmer until tomatoes break down. Remove basil sprigs, blend tomatoes with a stick blender. Season with kosher salt and cayenne pepper. Add pasta, some of the cooking water, butter and finely grated pecorino and simmer until pasta is al dente. Add more water during the simmering if needed. To serve, sprinkle with more cheese.

Buon Appetito ! Life is Good !
.

Pasta Pommodoro

.
.

.
.
.

Potato Stuffed Pasta In Red Wine Cream

.
.
Sunday lunch should be special. I feel that this dish did the trick 🙂
“Potato & Cheese Stuffed Pasta, Carrots, Tomato, Salame And Red Wine Cream”
.

Potato & Cheese Stuffed Pasta

: Potato & Cheese Stuffed Pasta

>
Ingredient’s:

Pasta: Flour, Egg, Salt

Filling: Boiled mashed potatoes, cream, egg, grated cheese, salt, cayenne pepper, roasted garlic paste

Sauce: Butter, diced onions, garlic paste, finely chopped tomato, julienned salame, red wine, heavy cream, blanched baby carrots, salt, black pepper

Method:

Pasta: Mix all ingredients, then knead into a pasta dough.

Filling: Mix ingredients lightly without overworking the filling or it will become gooey.

Sauce: Saute onions in butter until translucent. Add Salame and garlic, saute until fragrant. Add chopped tomatoes, and cream. Simmer until reduced and starting to thicken. Add wine, a bit of grated cheese and carrots, simmer for another few minutes. Season with salt and black pepper. Add pasta, carefully mix. To serve, sprinkle with grated cheese and chopped parsley.

Bon Appetit ! Life is Good !
.
.
.

” Fettuccini Bolognese “

.
.
This simple dish is something I never get tired of.
I have made this in many different variations but
never straying far from the original, classic “bolognese”
Here are two more variations of the classic, the video tells
you the recipe and gives you additional information about
the dish and it’s background,

Bon Appetito ! Life is Good !

” Fusilli Bolognese “

” Vegetarian Spaghetti Bolognese “

” Angry Voices ! ”
.

.

.
.
.

” Penne Rigate alla Contadino ”

.
.
Last nights dinner, rigate alla contadino,
a rich concoction you might find at a poor farmers table.
Even at a simple farmers dinner table you can find pasta,
sausage, cheese, cream and vegetables.
With a little imagination and love for food, you can turn these
simple ingredients into a dish fit for a king 🙂
.
.

.
Ingredients :

Penne Rigate, cooked al dente, strained, reserve some of the cooking liquid
Morcilla, thinly sliced
Chorizo, thinly sliced
Peppers, julienned
Onion, julienned
Garlic, paste
Tomato, wedges
Scallions, sliced
Parmesan, grated
Hot sauce, to taste
Salt, to taste
Cream,
Olive oil,

Method :

Saute onions and garlic until translucent, add chorizo and peppers and saute one more minute.
Add pasta,cream, cheese, morcilla and seasoning, simmer and mix well for another minute.
If texture becomes too thick, add some cooking liquid until you have the desired texture.
To serve, sprinkle with scallions and more parmesan.

Bon Appetit ! Life is Good !
.
.

” Breakfast Of Champions ” # 7 Hearty Sandwiches

.
.
School was cancelled today,
Although the message did not reach me, so I got up at 3.00am anyway.
I got to the school at 5.00am. Around 6.00am I was wondering why nobody
showed up, so I called my boss. I was back home at 6.30am, HUNGRY !
So there I was, hungry and ready for a good breakfast and a movie 🙂

Hot peppermint tea, , yoghurt, vanilla ice cream;
Grilled rye bread, spicy guacamole, tomato, brie with black pepper;
Grilled rye bread, spicy guacamole, tomato, aged asiago, chili flakes;
Grilled rye bread, spicy guacamole, tomato, genoa salame, chives;

Life is Good !
.

.
.