Beef Ragout

Beef Ragout with Penne and Parmigiana Cheese. I made my very spicy.

Wonton Soup

Simple Pork Wonton Soup made by me from scratch. Super delicate and delicious.

Paprika Chicken

Another comfort food from Hungary. I love the creaminess of sauce. I use only the best sour cream.

Fried Eggs

My new favorite way to cook eggs, either scrambled or sunny side up. I start with decent amount of butter, chopped green onions (2) and when green parts are caramelized I drop the eggs in and cover the pan. So good!

Pasta with Mushrooms

This is all seasons meal; Spaghettini with mushrooms in cream sauce. It can be light or comfort food, depending on amount of cream in sauce.

Gravlax

After 3 days of curing the Gravlax is ready to be thinly sliced and served as a nice snack with either cucumber slices or on baguette.

Chicken Fried Rice

This was a good dish with lots of veggies and topped with more Crunchy chilies.

Beef Ball & Cabbage Soup

Simple Chicken stock with Beef Balls and shredded Cabbage Soup. I topped it with Crunchy Chilies.

Salmon & Rice

If the Salmon skin is free of scales I like to shallow fry the skin in Peanut Oil with thinly sliced Green Onions until the salmon skin is crisp and onions are caramelized. I usually serve it with Wasabi & Mayo sauce and Cucumber salad. Flesh side of salmon is finished with Teriyaki sauce.

Salmon Side

Marjo bought fresh side of Salmon so I cut it up into different portions. The Gravlaks that will be curing for next 3 days is favorite and so are the fillets. Actually, there is no bad part of salmon.

Salmon Side

We bought center part of salmon side so I cut it up for several servings. The belly and front will be cut up for Sushi Rolls or Salmon Tartar, center portion will be cured with salt, sugar and spices and center pieces will be made into Crispy Skin Salmon Fillet.

Chicken Fried Rice

As is the case with every time I do Chicken & Rice following day we have Chicken Fried Rice. It is natural way to treat leftovers.

Chicken & Rice

This takes about an hour to prepare but it is worth it. Chicken thigh with super crispy skin, caramelized Brussel Sprouts and rice with juice from roasted chicken. Great winter meal. I cook the Brussel sprouts exactly like Potstickers.

Breakfast

Simplicity itself. It took just 5 minutes to cook this plus toast and coffee. Before I crack the eggs into frying pan I caramelize chopped green onion first, big improvement on taste of the eggs. Also, I used Maple Syrup Breakfast sausages crisped up in toaster oven, not on stove top.

Singapore Noodles

This version had a beef in place of chicken and it is just not the same, will not repeat. Taste was grate but the beef just doesn't fit with thin rice vermicelli.

Fettuccine with Shrimps

For some reason I will never call my dish that has a cream in it Alfredo as you see in so many recipes. Man, I hate that name! This is just fettuccine in white wine and cream sauce with bacon, shrimps and Parmigiana cheese. Great textures.

Dashi and Somen Noodles

Exact opposite to Head Cheese this dish is as delicate as can be. Very light stock with light Somen Noodles is great dish for summer but I just felt for it. I should have used some Wakame see weeds but forgot.

Head Cheese

I made Head Cheese out of Pork Hocks and flavoured it with Star Anise and Rice Vinegar. It does taste better at room temperature rather than cold the way I used to eat it.

Leftover of Beef

As I said yesterday, this dish is better next day. Just love it.

Beef in Cream Sauce

Svickova na Smetane is a Crown Jewel of Czech kitchen. It takes two days to make because of marinating and tastes much better next day.

Venison with Cremini

Yet another version of Venison. Addition of Juniper Berries changed the character quite a bit.



Beef Noodle Soup

Nice light dinner. Chinese wheat noodles (cooked separately) in home made beef stock, chunks of boiled beef, beef balls, shredded cabbage, ginger, garlic, green onions and Sriracha.

Stir Fried Beef

This is Western & Oriental fusion dish; stir fried beef with mushrooms, red pepper and egg noodles. Very good.

Tripe Dim Sum

One of my favorite Dim Sum plates is Steamed Tripe in Fermented Black Beans Chili Sauce. Must be hot and spicy.

Minute Beef Steak

Quick and easy dinner. Tenderized thin sirloin that takes just a minute to cook on both sides, slice of Provolone cheese, mashed potatoes with juice from steak and served with cucumber tomato salad.

Rye Bread

I haven't made Caraway Rye Bread in ages so I actually had to look up my own recipe for No-Knead Bread. It came out fantastic. I made the dough last night and let it rice in cold room at 8°C. This slow and cold rice creates beautiful gluten as you can see in elongated bubbles. Recipe is on my blog here;
https://tillsonburgarian.blogspot.ca/search/label/Rye%20Bread

Pizza Leftover

Since it is just two of use eating pizza that barely fits on standard wood peel we always have a leftover and it taste even better next time around. Just look at the nice thin crust with a lot of chewiness left. Winner.

Pizza

Pizza night on a very cold day. I usually make vegetarian pizza but since I had one Hot Italian sausage left in fridge I used it.

Liver Dumpling Soup

Great soup for any season but especially in Winter. You could never tell that there is liver hiding inside the dumpling mix.
http://tillsonburgarian.blogspot.ca/search?q=Liver+dumpling

Chicken Fried Rice

Another leftover meal that taste and looks like made-from-scratch. Leftover rice and chicken formed the base and caramelized onions together with celery, ginger garlic, carrots, Sriracha and Hoisin sauce round it all up. I let the rice caramelize together with onions so it had a great texture.

Chicken Thighs

Chicken Thighs with steamed rice, roasted Brussel Sprouts and green salad with tomatoes. The chicken had a nice crispy skin, the best part on the bird.

Baked Pasta

Baked Pasta is traditional meal I cook after Spaghettini night and I always cook double amount of pasta just for that. Chop the Spaghettini, mix with beaten eggs and julienned sliced ham, season with white pepper and bake. I always serve this with some sort of salad and sliced Gherkins.

French Toast

This is overnight version that is far superior to same hour/instant recipe. I just soak day or two old sliced baguette in mix of milk, beaten eggs, vanilla extract, almond extract , sugar and pinch of salt overnight in a dish that allows lots of space around slices lying on the side. With Maple Syrup it is incredibly good; crunchy on outside and soft inside.

Spaghettini Carbonara

Untraditional name because I always use Spaghettini rather than Spaghetti because of texture. Still, all the traditional ingredients are there, like Bacon Garlic and Eggs, but since I had few Anchovy fillets left over from another dish I used those as well. Topped with Parmigiano-Reggiano and Parsley it was delicious.

Minestrone Soup

This is a fairly light version prepared with Chicken Stock, Beef Balls, Dry Vegetables, Navy Beans, Acini di pepe Pasta, Tomatoes (seeded), Green Onions and Parsley. As usual I seasoned with Maggi, Worcestershire Sauce, White Pepper and Sriracha. Perfect for today's weather.

Hunter's Stew

This is basically Venison Ragout with extra Cremini Mushrooms. Addition of Juniper Berries, Cloves and Allspice together with Mushrooms,  Carrots and Sour Cream makes it super delicious meal.

Potstickers

I know that this is not traditional half-moon potsticker shape but I like these wonton dumplings better because I can crisp them on 2 sides. Also, I can use them in soup if I want to. Love these!

Venison Ragout

I was lucky enough to get few pounds of Venison meat that was already cut in large chunks and frozen. Although it shouldn't be done but I had to defrost it, put serving pieces in individual bags and freeze again. Of course I kept one bag for tonight's dinner.
Since I had no idea what cut I am dealing with the best option was slow and low braising. With Venison I used bacon, carrots, parsnip, celeriac, dry mushrooms (bolete), fresh Cremini (sliced and also quartered), shallots, garlic, parsley, White Pepper, Juniper berries, Cloves and Allspice.
About 4 hours on smallest burner, add sour cream with flour for thickening, simmer for few more minutes and done. I served it with creamy Mashed Potatoes and Celeriac.

Cream of Mushroom Soup

For some reason I always make Cream of Mushroom Soup from leftover soup and I plan to do double portion because of it.

I heat up the leftover, remove about 1/4 of the soup, off the heat (usually in the kitchen sink) blend it smooth with immersion blender, return back saved solids, add cream and heat till simmer. If soup is too thin I add few tablespoons of dried potato flakes and bring to boil again. Little bit of cream on top and ready to serve.

Breakfast for Dinner

This is restaurant type breakfast that is snap to do in a restaurant setting but a Four-Burner affair at home. Restaurants can whip it up in 2 or 3 minutes with black top plate and deep fryer with pot of beans simmering on the stove burner.
I cooked and served Maple Syrup Beans, Hot Italian Sausage, Sauerkraut (to break fattiness of sausage), pan fried Potatoes and Egg.
All burners in action; the potatoes were boiled first so it is really 5 burner meal.

Potato Salad and Schnitzel

I made potato Salad few days ago and all I had to do is add extra potato, gherkins and celery. I used pork tenderloin for Schnitzels, as usual. Served with gherkins and beer, of course.

Mushroom Soup

I used both dried mushrooms and fresh Cremini. Other ingredients were shallot, carrot, celery, potatoes, celeriac, Wiener sausage and chicken stock. For flavoring I used Maggi, paprika, marjoram, caraway seeds and black pepper. Outstanding, if I may say so.

Spaghetti Leftover

Although it is made with leftover Spaghetti this dish is so good that it is worthy to do from scratch. It is basically Czech Sunkafleky but kicked up a bit with addition of cheese topping. Instead of ham chunks I used leftover sliced and julienned ham with eggs and hot paprika.
Here is picture story.



 

Noodle Soup

Oodles of noodles together with beef balls in this soup. With crunchy chilli and garlic topping it was a winner.

Pork Stew

It is actually Hungarian Szegedin Goulash (Székely Gulyás) that is one of my favorites. Since I had mushrooms on hand I used them as well together with pork, sauerkraut, onions, garlic and paprika. Served with bread dumplings that I have made and freeze last week.

Oriental Risotto

Last night I put 2 leftovers together and had it for lunch today. I had a leftover of broccoli soup with curry powder and potatoes and handful of cooked rice. Overnight it turned into Congee with Risotto texture so I had to add some chicken stock. It turned out to be very, very good and will make it from scratch one day. Sprinkle of hot paprika kicked it up quite a bit.