Bacon-Wrapped Turkey Medallions

Bacon-Wrapped Turkey Medallions

Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean meat that is high in protein, which is nutritious but can be a bit bland. … Continue reading

Duck Fried Rice

Duck Fried Rice

I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight away to make it as soon as possible. Using the fat rendered from the skin … Continue reading

Cold Smoked Halibut

Cold Smoked Halibut

Cold smoking is a technique that preserves food (and gives it a wonderful smoky flavor and aroma) just by smoke, without heat. To get a really nice smoky aroma, it is best to cold smoke for 24 hours. This means that it is best to do this in winter, when the outside temperature (where I … Continue reading

Pasta with Parsley Root

Pasta with Parsley Root

Parsley root is exactly what it sounds like: the root of a parsley plant. They can be cultivated in a size as large as parsnips, and from their appearance they could easily be mistaken for parsnips. But they have a different flavor, and taste like parsley. When roasted, parsley root gets a nice sweet earthy … Continue reading

Pistachio Orange Cookies

Pistachio Orange Cookies

I thought it would be nice to make acetani with pistachios instead of almonds, and the result was amazing. Unlike acetani, the flavor of the orange zest blends in to support the pistachios, rather than being the star. These delicious pistachio-orange cookies have great depth of flavor. They aren’t crispy but nicely chewy. They are made … Continue reading

Crème Brûlée

Crème Brûlée

Crème Brûlée is one of the best known and most delicious of French desserts. I used to make it often about a decade ago, long before I started blogging. Back then I made it so often that I got tired of it. But now I was reminded by a friend who asked for the recipe. … Continue reading

Turkey Breast Sous-Vide Temperature

Turkey Breast Sous-Vide Temperature

Finding the right temperature and time for cooking sous-vide can be confusing, as many sources (both online and in the few books that cover sous-vide cooking) state different ‘optimal’ temperatures. One of the reasons for these differences is personal preference. Although most foodies agree that medium-rare is the best way to serve a steak, there … Continue reading

Traditional French Onion Soup

Traditional French Onion Soup

For this traditional French onion soup, I used the recipe of fellow blogger Stéphane of My French Heaven. Because I wholeheartedly agree with him that onion soup should be made from… onions! Of course we want to top it with a nice slice of toasted baguette with melted French cheese, but the ingredients of the … Continue reading

Apple Almond Paste Tart

Apple Almond Paste Tart

This French-style apple tart is special because of the almond paste filling. If almond paste is not available, you can substitute with ground almonds and sugar. It is best to use tart apples for this tart, for a nice contrast with the almond paste. For most baking, it is better to use the oven with … Continue reading

Cheese Enchiladas with Chilli con Carne

Cheese Enchiladas with Chilli con Carne

Enchiladas is Spanish for something like ‘covered in chilli’, and refers to tortillas dipped in chilli sauce. In this version corn tortillas are dipped in chilli con carne, stuffed with cheese, and baked with more chilli con carne and cheese. I saw it on Meals With Mel, and decided right away I wanted to try this Tex-Mex … Continue reading

Ravioli with Gorgonzola in Foie Gras Sauce

Ravioli with Gorgonzola in Foie Gras Sauce

This dish is simple and decadent at the same time. Delicate fresh pasta is stuffed with pungent gorgonzola, and served with a creamy sauce of foie gras. The combination is delicious. Since we love foie gras and we love blue cheese, this was a winner. Once you get the hang of making ravioli from scratch, … Continue reading

Pork with Almonds and Paprika

Pork with Almonds and Paprika

Sometimes I fall in love with a recipe at first sight. This is what happened when I saw Pork and Almonds on Dave Chrichton’s blog Fine Dining at Home. Dave wanted to create a Spain-inspired dish, and served oven-roasted pork loin, wrapped in serrano ham, with an almond sauce and toasted almonds. When I saw … Continue reading

Dining in the Netherlands: Librije*** (2015)

Dining in the Netherlands: Librije*** (2015)

De Librije is our favorite restaurant in the Netherlands and we go there every year for our anniversary. We celebrate two anniversaries each year, and after 10 years of celebrating our wedding anniversary at the Librije in June, we decided to switch to our first date anniversary (which happens to coincide with Christmas eve) for … Continue reading

Post Sous-Vide Searing by Deep Frying

Post Sous-Vide Searing by Deep Frying

As promised in my review of sous-vide equipment, I’m going to write more about sous-vide techniques. This is the first post in a series, that will be in the new categorie “Sous-Vide tips & tricks“. In cooking we often strive to combine a tender and juicy interior with a crispy and flavorful crust, which is an … Continue reading

Date and Pear Cake

Date and Pear Cake

The recipe for this cake with pears and dates is from Tuttacronaca, an Italian blogger who has unfortunately stopped blogging. It has some similarities to the sticky date pudding I posted recently, as it also has dates, caramel, and cognac. The addition of pears freshens up the dessert, and leaving out the caramel sauce also … Continue reading

Whiskey Cold Smoked Salmon with Salsify

Whiskey Cold Smoked Salmon with Salsify

If you haven’t decided yet what your appetizer will be for Christmas dinner, this just may be it. You still have time to cure and smoke the salmon. Or you could cheat and buy the smoked salmon, but make sure it is artisan quality. This dish started when Conor gave me a bottle of Irish … Continue reading

Lobster Bisque Risotto

Lobster Bisque Risotto

I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two servings. If you like it more decadent and with a bold lobster flavor, this lobster bisque risotto is the … Continue reading

Roasted Cauliflower Frittata

Roasted Cauliflower Frittata

No fancy stuff today, but simple honest Italian home cooking. Frittata is the Italian solution to leftovers. Just add some eggs and turn it into a wonderful meal.  Although I have been blogging about Italian food for over four years, I’ve never posted a recipe for frittata. This post makes an end to that outrage. The … Continue reading

Wild Boar Ragù Sous-Vide (Ragù di Cinghiale)

Wild Boar Ragù Sous-Vide (Ragù di Cinghiale)

Ragù di Cinghiale is a famous pasta sauce made with wild boar meat and tomatoes from Tuscany and Umbria, served over a sturdy type of long pasta like pappardelle or pici. I’ve already posted a classic recipe for Pappardelle al Ragù di Cinghiale. I thought it would be nice to try a sous-vide version, so there … Continue reading