wine

Breakfast of Champions # 73 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Farmers Breakfast

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If you wonder what constitutes a “Farmers Breakfast”, the answer is simple – anything that farmers usually, or often, ate for breakfast.
Keep in mind that in times past, this more often than not was food which did not have to be bought in stores (there was little or no cash, people ate what their farm produced or what could be bartered in exchange for the farms products). It also had to be very substantial, because it was the meal that mostly gave you energy during the whole day, especially during harvest season, when the farmers left in the morning to tend the fields and/or the animals. These days mostly stretched from dusk ´til dawn, and the only other meal during that time would be a small vesper of bread, cheese, sausage, water, cider or wine and an apple or a pear.
So, bread or potatoes and some form of protein, such as homemade bacon, ham and/or sausage, eggs, milk, cheese and sometimes coffee was the standard. Also, very often a simple porridge of any grain with bread on the side had to suffice at least a few times a week.

One of the “Bauernfrühstück” which old-fashioned farts like myself still appreciate these days is the dish featured on this page. It can be done with any protein, meat or pickled fish. Fish, of course, would be likely for farmers (or fisherman) living close to the sea, where livestock was not as widespread as on farms which were situated further inland. And in case one is not a fan of “Blutwurst” (Whats wrong with you ??? 🙂 , one can substitute with liverwurst, which is the perfect substitute in my opinion), as well as beef hash, spam, or any other pate/sausage which disintegrates when heated.
This dish is so tasty that it features in many restaurants in Bavaria, Swabia and especially in Austria and Tirol, where its name is “Gröstl” (there, it is usually served with a fried egg on top). I personally prefer the eggs mixed-in, but hey – shoot me. 🙂
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Bon Appétit !   Life is Good !
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Click here for more  Breakfast of Champions
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Click here for an entirely different  Bauernfrüstück on ChefsOpinion
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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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Breakfast of Champions # 75 – Schwäbisches Bauernfrühstück ( Swabian Farmers Breakfast )

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

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Seafood , wine, olive oil, tomatoes, onions, garlic, beans and potatoes give this dish that familiar taste and appearance you’ll find when ordering seafood stew along the coast of Portugal and it’s islands.
Maria and I have had this particular stew (sometimes with, sometimes without the beans) a couple of times in the home of one of our friends in Funchal, Madeira, while living there, ca 17 years ago.
Served with rustic bread and LOTS of red Douro (Portuguese wine from vineyards along the Douro river) and Madeira (fortified wine from the islands of Madeira), seafood cooked in wine has since become one of my favorite meals to share with friends, and it has been one of the foods I remember most of that happy time, that beautiful country and its wonderful people.
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Bon Appétit !   Life is Good !
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Click here for more  Food and Memories of Portugal  on  ChefsOpinion
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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Shrimp And Octopus Stewed In Red Wine

Shrimp And Octopus Stewed In Red Wine

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Preparation :
To read instructions, hover over pictures
To enlarge pictures and read instructions, click on pictures
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Happy Sunday ! – “Soupi’s Peachy Dream’s”

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Usually,   the fruit and vegetable section in my neighborhood’s  publix’ is nothing to write home about, but the peaches they are selling this week are spectacular. Since I made some limoncello and orangecello  last week, this cocktail was a snap to prepare and it did the peaches full justice.
Make a fruit puree by blending the pitted, raw, un-peeled peaches with a bit of simple syrup and crashed ice until very smooth. Fill a pitcher (or glass)  3/4 with the fruit puree, top off the other 1/4  with half white wine and half orangecello. (Substitute wine with champagne  or  prosecco if you want more fizz ).
Have a  Happy Sunday 🙂

Cheer’s !   Life is Good !
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Soupi's Peachy Dream's

Soupi’s Peachy Dream’s

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Soupi's Peachy Dream's

Soupi’s Peachy Dream’s

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Soupi's Peachy Dream's

Soupi’s Peachy Dream’s

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Soupi's Peachy Dream's

Soupi’s Peachy Dream’s

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The Spiced Wodka Sangria “Cure” – ( It’s Raining Cats & Dogs / Está Lloviendo Gatos Y Perros )

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It has been raining practically the whole day.
A perfect day for movies, reading, napping and a bit of liquid sunshine :
Spiced wodka sangria with berries and scotch bonnet chilies.
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Raining Cats & Dogs

Raining Cats & Dogs

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Spiced Wodka Sangria

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Spiced Wodka Sangria

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Spiced Wodka Sangria

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Ingredients :

3 parts wodka, 3 parts dry white wine, 3 parts champagne, sliced limes, assorted berries, pricked scotch bonnet chilies.

Method :

Mix all ingredients except the champagne and let steep and chill for at least 3 hours,
preferably overnight. Just before serving, add champagne to glasses and top off with sangria.

Cheers !   Life is Good !
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Port Wine & Beaujolais Poached Bartlett Pears

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Hard  to believe, but many folks have never come across a poached pear on a restaurant menu, much less eaten one. What a shame, since this is such a versatile culinary gem. In classic restaurants you would come across them as part of different dishes often, be it by them self with a bit of  Creme Chantilly  or vanilla sauce, or part of a cheese course, maybe part of a dessert , or served as garniture to a savory dish such as pork, poultry, game or pork. But now I suspect it has become old-fashioned? For me however, if it looks good and tastes good it will never be out of fashion, so yesterday I treated myself to this beautiful, decadent and luxurious dish. Later in the evening I added a good shot of “Schladerer Zwetschgen Schnaps” to the remaining spiced wine and enjoyed it hot as a night cup.

Life is Good !
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Port Wine & Beoujolais Poached Pears

Port Wine & Beoujolais Poached Pears

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Ingredient’s :

Bartlett pears,   peeled
Port wine,
Beaujolais
Cinnamon stick,
Sugar,
Star anise,

Method :

Mix port wine and red wine 50/50. Add a bit of orange juice, cinnamon, sugar and star anise , bring to a simmer and reduce by half. Let cool to room temperature. Add the pears,(they must be covered by the liquid),  bring to a slow simmer for one minute. Remove from heat and let cool down to room temperature. Serve with chocolate dusted whipped cream.

Bon Appetit !

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End Of The Week Treat # 3 “Vodka Macerated Rambutans”

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Yesterday  after work I finally was able to enjoy what had been getting ready in my fridge during the past week:
Probably the best dish that includes rambutan 🙂
Lately,  rambutan which used to be pretty exotic around here, have become easily available, but strangely enough, they are still not very popular. That’s actually a good thing, because it keeps the price down, at least for now.
In my opinion, rambutan is one of the best tasting, most beautiful fruits .  They lend them self to a large variety of uses. The following is one of my favorite ways of preparing them.
Peel the fruit, top with your favorite spirit, cover airtight and keep in refrigerator for at least 5 days. When you eat them, either just pick the fruit and use the liquid for something else, or do the “sensible” thing, eat them with a spoon, mixed with the liquid.  Either way, have fun, but please don’t operate heavy machinery after you enjoy these 🙂

Note: My favorite Spirits used to macerate are vodka, dark rum and red wine. Just make sure you use the best quality liquor you can afford, no point of skimping here.
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Cheers !    Life is Good !
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End Of The Week Treat # 3  Vodka Macerated Rambutans

End Of The Week Treat # 3 Vodka Macerated Rambutans

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End Of The Week Treat # 3  Vodka Macerated Rambutans

End Of The Week Treat # 3 Vodka Macerated Rambutans

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End Of The Week Treat # 3  Vodka Macerated Rambutans

End Of The Week Treat # 3 Vodka Macerated Rambutans

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End Of The Week Treat # 3  Vodka Macerated Rambutans

End Of The Week Treat # 3 Vodka Macerated Rambutans

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End Of The Week Treat # 3  Vodka Macerated Rambutans

End Of The Week Treat # 3 Vodka Macerated Rambutans

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Vodka & Wine Flatbread

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Wodka & Wine Flatbread ”

If you wonder about the name of this dish ? –
Last night at around 1.30am, after  “a bit”  of vodka and wine, my friend Darryl “demanded” food. Here is what I could muster :
Freshly baked flatbread with salame, mascarpone, egg, mushroom, banana peppers, sriracha and grated asiago cheese.
It might not have been pretty but ist sure hit the spot 🙂

Bon Appetit !  Cheers !   Life is Good !
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Wodka & Wine Flatbread

Wodka & Wine Flatbread

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Wodka & Wine Flatbread

Vodka & Wine Flatbread

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Wodka & Wine Flatbread
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Wodka & Wine Flatbread

Vodka & Wine Flatbread

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Braised Beef Ribs In Red Wine

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Braised  beef ribs in red wine with potato gnocchi and vegetables in curry cream ” >
I have prepared beef ribs in many different ways over the years, but , in my humble opinion, this preparation stands high above the rest. Just make sure you don’t skimp on the wine , both the quality and the quantity you use. Use lots of onion and garlic as well and stay away from thickening the sauce with flour ! Just press all the vegetables which you cook in the sauce through a fine mesh sieve, it’s the only thickener the sauce will need. The texture and flavor are just so much better this way. >
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Braised Beef Ribs In Red Wine

Braised Beef Ribs In Red Wine

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Ingredient’s:

Beef ribs,
Merlot,   (or red wine of your choice)
Tomatoes,   chopped
Celery,   diced
Onions, diced
Red pepper,   diced
Garlic,   paste
Scallion,   finely sliced
Peanut oil,
Kosher salt,

Method :

Season ribs with salt and pepper. Saute ribs in oil until evenly browned on both sides. Remove, set aside. Saute carrots and onions until caramelized. Add garlic and saute until fragrant. Add back ribs. Add celery, tomatoes and wine. Simmer until ribs are very tender but not falling apart. Remove ribs, hold warm. Strain sauce through a fine mesh sieve, then pressing all the vegetables through with a bench scraper. Return sauce to simmer until it has the desired texture. Adjust seasoning if necessary. Return ribs to sauce to re-heat. To serve, place ribs on serving dish, nape generously with sauce and sprinkle with scallions. Serve with potato gnocchi and curried cauliflower/carrots. . >

Curry Cream Recipe

Potato Gnocchi Recipe > > > >

Bon Appetit !   Life is Good ! > >
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” Labor Day Fruehschoppen. Prost “

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11.00am fruehshoppen. (early pint)

There was a time not too long ago when only
Veuve Clicquot  or  Krug  would do it for me.
Times have changed. Nowadays, a good  Sparkling Wine ,
in this case  Cook’s Extra Brut , gives me (almost) as much pleasure  🙂

So there you have it. Life is what you make of it !
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Happy Labor Day !

Life is Good !   Cheers !
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” Merlot & Watermelon Spritzer “

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I have been drinking spritzer for many years.
I like it’s taste and ability to refresh in the summer heat,
without packing a big punch. Today I was going to make
a regular red wine spritzer when i saw the watermelon in the fridge.
Fruit and wine in a drink has never hurt, so I was going to try this one.
Man o man, what a success ! Very tasty, refreshing and beautiful to look at.
Mix the wine and water mellon in a blender until very smooth.
Mix each drink individually by pouring the mineral water over ice,
then the wine / watermelon blend. Stir and enjoy !

Life is good !    A votre santé !
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