Voilà

Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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I feel so lucky to be in Germany during the mushroom season. Mushrooms are so affordable right now, you can buy them by the basket for a few € and really pig-out without putting a dent into your wallet.
I prepare different varieties at least three times a week, and still, I don´t get tired of them. 🙂
As usual with fresh, quality produce, most of the time, simple is best. Most mushrooms just need to be sauteed in butter or EVO with a bit of salt and pepper and voilà – a meal fit for a king and queen can be had in minutes.
And potato gratin of any type – well, not much needs to be said about that. It makes a great side dish, or just served by itself with a few leaves of green by its side, it will be a wonderful meal on its own. 🙂
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Bon Appétit ! Life is Good !
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P.S.
This amount of mushrooms serves 2 main courses, while the Dauphinoise serve 10 portions. You can, of course, scale up the mushrooms to feed up to 10 pax. However, the dauphinoise heat up great and can also be served at room temperature, so when the next meal time comes around, you´ll be glad you prepared more of it. 🙂
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Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

Pommes Dauphinoise

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Preparation :
To read instructions, hover over pictures
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: peel and finely slice 3 lbs waxy potatoes,

: place the potatoes in a greased baking dish, add 1/2 milk, 1/2 cup heavy cream, a pinch of grated nutmeg, 1 /2 tsp dried time,, 1 oc grated parmesan, season wit kosher salt and white pepper to taste, mix well, top with another 2 oz of grated parmesan and a few small knobs of unsalted butter, bake at 320 F until golden brown and potatoes are cooked through

: Pommes Dauphinoise

: clean 5 ea large rock oyster mushrooms with a brush or moist towel

: slice ea mushroom into 3 equally-thick slices, saute in clarified butter on both sides, season with kosher salt and cayenne pepper

: saute in clarified butter on both sides, season with kosher salt and cayenne pepper

: Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

: Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

: Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

: Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

: Sautéed King Oyster Mushrooms with Pommes Dauphinoise (Sautierte Kräuterseitlinge mit Kartoffel-Gratin (Pleurotes Du Panicaut)

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Beef Udon (Niku Udon) 肉うどん

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Very few beautiful, heart and belly-warming dishes are as easy to prepare as these beef-noodles. At times I have eaten the noodles just with broth, at other times I have eaten the meat just by itself or over steamed rice. Any way I choose, I enjoy each one of them, but of course, the whole schamuckas as shown on this page is the very best of them. 🙂
I especially love the simplicity of the preparation. Hot broth, udon noodles and caramelized beef and caramelized scallions and voilà – culinary heaven has been reached ! 🙂
(In Japan, one usually adds a few slices of fish cake ( Narutomaki ), but I can do without that……..
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Bon Appétit ! Life is Good !
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Beef Udon (Niku Udon) 肉うどん

Caramelized Beef only

Udon in Broth only

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

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: lightly freeze (to be able to easily cut into very thin slices) 1 lb of well-trimmed tender beef (strip or flap works great)

: good stuff……….

: marinade the beef for 4 hours with 2 tblsp mirin, 1 tbls soy sauce and 2 tblsp sugar

: meanwhile, heat 4 cups of dashi with 1 tblsp soy sauce, 1 tblsp sugar and 2 tblsp mirin, bring to a simmer, remove from heat

: saute 2 stalks of on the bias cut scallions in 1 tblsp peanut oil until starting to caramelize

: add the beef

: saute over very high heat until the liquid has evaporated

: when the meat is nicely browned, remove from heat

: add the fresh-cooked udon noodles to the broth, check / adjust seasoning, – if neccessary, add Shichimi tougarashi for some extra heat

: add the udon with the broth to a deep serving dish, top with the beef, sprinkle with finely sliced scallions ; makes two main courses or six appetizers

: Beef Udon (Niku Udon) 肉うどん

: Beef Udon (Niku Udon) 肉うどん

: Beef Udon (Niku Udon) 肉うどん

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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 🙂
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Bon Appétit ! Life is Good !
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Soupe à l’oignon gratinée (French Onion Soup)

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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 1 tblsp of garlic paste in 4 oz of whole butter

: add 7 lbs of sliced onions

: saute until onions have caramelized (about 30 minutes)

: add the rinds of the Gruyère cheese if available (optional)

: add 2 qt of beef stock, 2 bay leaves, kosher salt and fresh-ground black pepper to taste, simmer for 30 minutes, check/adjust seasoning

: while the soup simmers, slice enough baguette (or other bread of your choice), enough to cover the surface of the pot or individual oven-proof bowls

: grill or toast the bread until well browned and crisp

: remove the rind from 12 oc of Gruyère cheese, add to the soup

: grate the cheese

: picture of heaven 🙂

: remove the cheese rind and bay leaves, top the soup with the toasted bread

: top the bread with the grated cheese, bake or broil until the cheese is bubbly and lightly browned; this makes 12 appetizers or 4 generous main course

: 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)

: Soupe à l’oignon gratinée (French Onion Soup)

: Soupe à l’oignon gratinée (French Onion Soup)

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Duck and noodles – what’s not to like about that ? 🙂
Since I prepare roast duck often, duck soup is naturally on the menu just as much. Even just a few bones, skin, scraps, innards and the neck from one duck, added to chicken or vegetable stock and seasoning, is enough to prep a rich, tasty soup. Any veggie, pasta, even rice thrown-in, and you’ll be rewarded with a tasty and economical meal. You can also strain the stock and use it to fix a great congee for breakfast, just add some scallions and fried shallots and voilà, another satisfying quickie. ( Meal, that is ! ) 🙂
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Bon Appétit ! Life is Good !
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Click here for ROAST DUCK – PART ONE – “DUCK WITH DIRTY NOODLES”

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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: for recipe and instructions for “Roast Duck”, click on the link on this page

: remove the meat from the legs and shred, remove the skin and all remaining meat from the carcasse and use to make the duck stock

: add the duck bones, the skin and scraps to 1 qt chicken or vegetable stock, add all the juices and 2 tblsp duck fat that have collected when roasting the duck(see pick next to the roasted whole duck) simmer for 30 minutes or until there is 1/2 qt stock left

: when the stock is reduced, season with kosher salt, cayenne pepper, garlic paste and grated ginger to taste, simmer another minute

: meanwhile, soak 8 oz rice sticks in boiling water for 3-5 minutes or until soft enough to eat

: when the noodles are soft, drain and rinse, then stir with 2 tblsp toasted sesame oil

: with a slotted spoon, remove all bones and solids

: add 1 lb blanched, shocked and drained baby bok choy, simmer for 1 minute, remove from heat, check/adjust seasoning

: place the noodles in a large serving bowl

: top with 5 ea finely sliced red radish, the shredded duck meat and fresh cilantro, add the duck stock

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

: Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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Fried Chicken&Boursin Sandwich

A great sandwich can be a wonderful dish. Put a few good ingredients together, add some love and voilà, a quick and most satisfying meal can be on the table in minutes, without breaking the bank.
And yet, so many folks at home and in restaurants manage to screw up this simple task.
Substandard ingredients, lack of imagination and the absence of love for what you are doing will all prevent a good sandwich, but rather transform bread and stuff into bahhh……….
Not so this here baby !
While the choice of bread is purely a personal preference, I make most of my sandwiches with toasted sourdough bread or other rustic bread. I just love the texture and taste, but of course, you should use whatever bread rings your bells. The chicken can be grilled or fried, the cheese can be the one you love the most, and the veggies – well, you get the point 🙂
Just make sure you prepare it all with love and gusto, don’t skimp on the good stuff and prepare it with the respect a great sandwich (as well as any other good food) deserves 🙂
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Bon Appétit ! Life is Good !
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P.S.
The chicken, while it has the taste and texture of fried chicken, is actually sauteed.
Classic French Cuisine defines sauteed : “Cooked in fat, not covered by fat”
Classic French Cuisine defines fried : “Cooked in fat, covered by fat”
In most restaurant settings, one would just fry the chicken in the fryer.
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Fried Chicken&Boursin Sandwich

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: slice 10 ea red radishes and 2 medium size cucumbers into thin slices

: season liberally with kosher salt, mix well

: let rest for 20 minutes, squeeze out and discard all the salty liquid

: add olive oil, vinegar and cayenne pepper to taste (this is obviously way too much salad for the sandwich, so reserve the rest for another meal, it will keep in the fridge for 2 days)

: butterfly 1 ea chicken breast for one sandwich

: mix 3 tblsp a/p flour with granulated garlic, cayenne pepper and kosher salt to taste; mix 2 tblsp greek yogurt with 4 tblsp milk (or use buttermilk instead of the mixture)

: dipp ea breast first in the flour mix, then in the milk/yogurt mix (or buttermilk), fry or saute in fat of your choice until cooked through but not dry

: toast 2 ea thick slices of sour dough bread

: good quality tomato, toasted bread, boursin, ready to assemble………

: spread a generous layer of boursin on one each side of the bread slices

: top one slice of bread with sliced tomato, season tomato with kosher salt and fresh-ground black pepper

: top with a layer of radish/cucumber salad

: top with one ea chicken breast

: top with the second slice of bread

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

: Fried Chicken&Boursin Sandwich

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Mango, Peach And Yogurt Smoothie

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My old standard smoothie recipe used to be ice, fruit, ice cream and lots of liquor.
I could never get enough of those rum and/or vodka spiked concoctions, which I drank by the bucketful and although they had quite a kick, they always made me feel that I am drinking healthy, what with all that fruit in it…… 🙂
So after I went cold turkey two years ago, I never felt the craving for smoothies, because frankly – no booze? – then what’s the point ?
But then somebody treated me to a smoothie about a week ago and I was hooked again. That particular smoothie was made with just mango and ice, no other ingredients. Although it was pretty good, it was at the same time lacking some more refinement, either in the form of some booze 😦 or some other taste and texture enhancer.
So today I had these slightly over-ripe mangos and nectarines in the cupboard, yogurt in the fridge and thanks to modern appliances, Ice is always just a push of a finger away at the ice-dispenser. I added a bit of organic honey, some 2% milk –
And just like that, Voilà ! My new favorite drink was born 🙂
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À Vôtre Santé ! Life is Good !

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P.S.
Adding a few jiggers of rum to this………ahhhh….
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Mango, Peach And Yogurt Smoothie

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: wash, peel and pit two very ripe mangoes and two ripe nectarines

: really ripe, really sweet….

: add fruits to a blender, add 1 cup Greek yogurt, 2 tblsp organic honey (optional), 2 cup 2% milk and 10 ea ice cubes, blend until smooth

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

: Mango, Peach And Yogurt Smoothie

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BREAKFAST OF CHAMPIONS # 57 – Chicken, Spinach And Potato Frittata

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A bowl of granola for breakfast is a wonderful thing for a lot of folks – but for me, it is NOT.
If I want my day to start on a happy note, I need food that say’s HAPPY to me.
A bowl of granola or such just says BAHH to me and is, in my humble opinion, but a sorry excuse for a satisfying breakfast 😦 .
On the other hand, a delicious frittata – now we are talking ! 🙂
Throw in a couple of gherkins, a few green leaves and grape tomatoes in yogurt/honey dressing and Voilà ! – bring it on, tough day !
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Bon Appétit ! Life is Good !
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Yogurt/Honey Dressing :
Whisk together 2 tblsp greek yogurt, 1 tsp organic honey, 1 tsp rice vinegar, kosher salt and cayenne pepper to taste
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Chicken, Spinach And Potato Frittata

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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: Cook 2 lbs peeled potatoes in lightly salted water until tender but NOT falling apart, drain, let cool enough to handle, cut into fine slices

: slice 2 med-size chicken breasts into slices, season with 1 tsp garlic paste, fresh-cracked black pepper and kosher salt to taste

: saute the chicken in 1/2 tblsp olive oil until cooked through

: remove chicken from pan, reserve

: saute the potato slices in 1 tblsp olive oil until browned

: return the chicken to the pan

: add 2 oz cleaned fresh spinach, saute for one minute

: add 6 whole whisked eggs

: cook on low heat until eggs have set, flip eggs to other side, cook until lightly browned; serve with gherkins and small salad of greens and tomatoes in honey/yogurt dressing; serves 4

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

: Chicken, Spinach And Potato Frittata

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No Cook Octopus Salad

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Please forgive me for the slight misnomer of this dish, “No-Cook Octopus Salad”.
Of course, the potatoes have been pre-cooked and so has the octopus.
But since I had leftover potatoes from yesterday and the octopus came out of a can (Vigo Brand, which is one of my favorite canned seafood brands), all I had to do today for this quick and tasty dinner is to mix the cubed potatoes and drained octopus with sliced romaine, diced onions and a garlic/lime vinaigrette (lime juice, olive oil, garlic paste,cayenne pepper and kosher salt).
Voilà, minimum time and effort for maximum taste and satisfaction 🙂
With the salad I had a freshly baked warm french bread and a glass of iced peach tea.
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Bon Appetit ! Life is Good !
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