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.