Voilà

Beef Udon (Niku Udon) 肉うどん

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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

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Beef Udon (Niku Udon) 肉うどん

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Beef Udon (Niku Udon) 肉うどん

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Caramelized Beef only

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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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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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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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Soupe à l’oignon gratinée (French Onion Soup)

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Soupe à l’oignon gratinée (French Onion Soup)

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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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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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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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Click here for more  Duck  on  ChefsOpinion
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Click here for more  Soup  on  ChefsOpinion
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Click here for  Congee  on  ChefsOpinion
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Roast Duck – Part Two – “Duck Soup With Rice Sticks And Baby Bok Choy”

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

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

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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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Fried Chicken&Boursin Sandwich

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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Click here for more  Chicken  on  ChefsOpinion
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Click here for more  Sandwiches  on  ChefsOpinion
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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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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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Click here for more  Smoothies  on  ChefsOpinion
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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

Mango, Peach And Yogurt Smoothie

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Mango, Peach And Yogurt Smoothie

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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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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Click here for more  Breakfast of Champions  on  ChefsOpinion
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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

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Chicken, Spinach And Potato Frittata

Chicken, Spinach And Potato Frittata

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Preparation :
To read instructions, hover over pictures
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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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Octopus Salad

No Cook Octopus Salad

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Octopus Salad

No Cook Octopus Salad

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Preparation :
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