Vinegar

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

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 🙂
>
Bon Appétit !   Life is Good !
>
>
Click here for more  Onion Soup  on  ChefsOpinion
>
Click here for more  Soup  on  ChefsOpinion
>
>
>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

>

Soupe à l’oignon gratinée (French Onion Soup)

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

>
>
>

 

>
>
>
>

Advertisements

Crispy Pata



Crispy  pata – pork at it’s finest.
Here is my own version of this great dish from the Philippines.
It is very easy to prepare and will alway’s hit the spot when the munchies call late at night 🙂

Bon Appetit !   Ang Sarap !

Crispy Patta

Crispy Patta


whole pork butt (shoulder)

whole pork butt (shoulder)

>

simmer butt in salted water until tender but NOT falling apart, rest on rack and store in fridge overnight to dry out skin

simmer butt in salted water until tender, but NOT falling apart, rest on a rack and store in fridge overnight to dry out skin

>

cut into small pieces and fry until VERY CRIPY, remove to absorbent paper

cut into small pieces and fry until VERY CRISPY, remove to absorbent paper

>

for dipping sauce, chop lot's of very hot chilies and lot's of onions, add vinegar, kosher salt, a dash of soy sauce, a dash of patis, lots of garlic paste and a bit of grated ginger

for dipping sauce, chop lot’s of very hot chilies and lot’s of onions, add vinegar, kosher salt, a dash of soy sauce, a dash of patis, lots of garlic paste and a bit of grated ginger

>

Crispy Patta

Crispy Patta

>

Fried PorkLeg With Spicy Dipping Sauce

Fried Pork Leg With Spicy Dipping Sauce

>

Crispy Patta

Crispy Patta

>

Fried PorkLeg With Spicy Dipping Sauce

Fried Pork Leg With Spicy Dipping Sauce



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





sotruefacts / chefsopinion





Szechuan Hot & Sour Soup 酸辣汤

>
>
Spicy lunch (I made it VERY spicy), washed down with lemon ice tea while
watching “The Great Gatsby”.
Perfect Saturday so far 🙂

Bon Appetit !   Life is Good !

 

Saute shrimp, dried shrimp, squid, garlic paste and grated ginger in peanut oil for one minute. Add chicken stock, salt, chili sauce, soy sauce and sesame oil. Bring to a simmer, add sliced water chestnuts, soaked and cooked wood ears and small amount of cornstarch slurry. Add whisked eggs, stir slowly  in one direction only. As soon as eggs have set into long, thin strands, remove soup from fire. Check/adjust seasoning. Add cubed tofu. To serve, sprinkle with sliced scallions and fried onion julienne.
>.
>

Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


>

Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


>

Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


>

Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


>

Szechuan Hot & Sour Soup  酸辣汤

Szechuan Hot & Sour Soup 酸辣汤


>
>
Dear Friend’s, to help support this blog,
please be so kind and click on the video on the bottom of this page.  Thank you 🙂
>
>
>
>
884
>
>
>
>

Mondongo A La Soupi (Ox Tripe & Chicken Gizzard My Way)

>
>
If  this recipe does not make you like ox tripe and gizzard, nothing will do the trick. This is on my list for one of the ten dishes I don’t want to live without 🙂

Bon Appetit !   Life is Good !
>
>

 

Mondongo A La Soupi

Mondongo A La Soupi

>

Mondongo A La Soupi

Mondongo A La Soupi

>
>

>


>
>
Dear Friend’s, to help support this blog, please be so kind and click on the video on the bottom of this page.
(You don’t have to watch it, just click once)   Thank you 🙂
>
>
>
>
>

 

Chirashizushi (Scattered Sushi) (ちらし寿司

>
>
I am  trying today to continue with my quest for a healthier living.  After a substantial, healthy breakfast,  I decided that sushi will be light and healthy enough. Usually I would have been right, but there was a problem – I, as usual, was so looking forward to it that I prepared way too much and therefore ate too much, as usual 😦
But boy, was it worth the sin 🙂

The “Chirashizushi” included:

Lobster, crayfish, crab legs, octopus, mussels, shiitake mushrooms, avocado, cucumber, nori, black sesame seeds, egg, scallion, sushi rice.

Sushi Rice Recipe Here  (# 3 of the good part)

Bon Appetit !   Life is Good !
>
>

Chirashizushi   (Scattered Sushi)    (ちらし寿司

Chirashizushi (Scattered Sushi) (ちらし寿司

>


>
>
>
>

“Saure Nierchen ” ( Sauteed Sour Kidney’s )

.
.
Another 
beloved dish from my childhood.
This was a very popular “Gericht” in southern Germany,
available in most  “Gasthaus“,  and  “Restaurant‘s”
Whenever my butcher has them fresh, I buy one and
either cut it lengthwise in half and grill them, simply
seasoned with kosher salt and freshly ground black
pepper, or I make myself  “Saure Nierchen”. Usually
I’d serve them with any type of pasta and any type of salad.
In this case , I made spaghetti and red beet salad to go with
the kidney‘s. Here it goes :
.

.


.

Ingredient’s :

Kidney,                                 beef, veal, lamb or pig
Onion,                                  diced fine
Demi glace,
White wine
White wine vinegar,         to marinade
White wine vinegar,         to taste
Roasted garlic puree,        to taste
Kosher salt,                         to taste
Cayenne pepper,                 to taste
Oil,                                         to saute
Butter, to saute

Method :

Clean kidneys and cut into slices.
Rinse under running water for 20 minutes.
Strain, cover with vinegar and store in refrigerator for
twelve hours, Strain, discard vinegar. Rinse with cold water,
pat dry. Saute kidney’s in very hot oil until golden brown, still
medium inside. Remove onto rack (you don’t want the juices)
Saute onions in butter, deglaze with the white wine. Add the
demi glace, garlic, vinegar, salt and pepper. Simmer until well
combined. Remove from heat, add kidney’s and serve.

Bon Appetit ! Life is Good !
.
.

 

” Saure Kutteln ” (For Offal Lover’s Only)

.
.
Saure Kutteln  (Sour Tripe) with potato gratin.

I grew up eating this dish often, it used to be  a popular dish in southern Germany.
Eating habit’s have changed over the past few decades since I was growing up there,
so who knows, maybe , like so many other wonderful classic dishes, it too has
disappeared from today’s “modern” menus  😦
.
.
.


.
Ingredient‘s :

Tripe
Tomato sauce
Demi Glace
Cider vinegar
Dark rum
Garlic paste
Caraway seed
Onions
Butter
Salt
Cayenne

Method :

Blanch the tripe, starting with cold, vinegared, salted water, twice. The third time, simmer until tender. Don’t overcook ! In my opinion, the tripe should still have a bit of a bite to it.
Strain, rinse. Saute the onion, garlic and caraway seed’s until fragrant. Deglace with rum, add demi glace, tomato sauce, vinegar, let simmer for 5 minutes. Add tripe and simmer for another 10 minutes. Season with salt and pepper to taste.
Serve with pasta, potatoes or a rustic bread.

Bon Appetit ! Life is Good !
.
.