Lamb Sous-Vide with Couscous and Zucchini

Lamb Sous-Vide with Couscous and Zucchini

Today’s recipe is Mediterranean-style lamb shoulder marinated and then cooked sous-vide in a yogurt marinade, and served with lamb stock-infused cous cous and grilled zucchini. The combination of all three together is delicious. I had never prepared lamb marinated with yogurt before, and after having seen Conor prepare wonderful lamb dishes with yogurt, I really thought I … Continue reading

My First Gluten Free Bread

My First Gluten Free Bread

For the first time ever I’m going to cook dinner for someone who is gluten intolerant. (Luckily her version of the intolerance allows me to use my regular kitchen equipment as long as it has been cleaned.) I’m not going to take the easy way out of not serving anything that is usually prepared with gluten, … Continue reading

Thai Style Sole Sous-Vide

Thai Style Sole Sous-Vide

Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while the fish cooks. Fish only takes a short time to cook sous-vide, as it only … Continue reading

Dining in Spain: Etxebarri*

Dining in Spain: Etxebarri*

Etxebarri is a restaurant unlike any other restaurant I’ve ever eaten at before. It located in the Atxondo valley in the Basque country between San Sebastian and Bilbao. Etxebarri is an “asador”, a grill restaurant that cooks on a wood-fired grill. But Etxebarri is more about the quality of the ingredients than about being an … Continue reading

Dining in Spain: Martín Berasategui***

Dining in Spain: Martín Berasategui***

The Basque city of San Sebastián boasts one of the highest densities of Michelin stars in the world. We went there for a few days to try the local cuisine, and one of the highlights of our trip was our dinner at Martín Berasategui’s restaurant in Lasarte-Oria, a suburb of San Sebastián. That suburb is … Continue reading

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

The secret to a great linguine ai frutti di mare is to use fresh seafood and to use the juices of the vongole and a stock made from the shrimp heads and shells for the sauce. It is a bit of work to make the stock and clean the fresh seafood, but it is oh so delicious … Continue reading

Fish Sous-vide Cajun Style

Fish Sous-vide Cajun Style

We love to eat seafood and I prepare it at least twice a week, but for a food blogger with an Italian inclination it doesn’t provide much material to blog about. The Italian kitchen is very diverse with different dishes in each region, but the Italians agree all along the long coastline that as little as possible … Continue reading

Risotto alla Marinara (Risotto with Fish)

Risotto alla Marinara (Risotto with Fish)

Marinara sauce is the American-Italian term for tomato sauce, but in Italy it usually refers to a sauce prepared in the style of  the seaman’s wife and is a tomato-based sauce with seafood. I really liked the risotto alla marinara I had at Ristorante Anna in the Adriatic beach town Gabicce Mare, and decided to … Continue reading

Homemade Pistachio Ice Cream

Homemade Pistachio Ice Cream

One of the ways to recognize ice cream with natural ingredients is by the color of pistachio ice cream. You see, the natural color of pistachio ice cream is brownish green, so when it looks bright green it means that food coloring has been used. The ice cream will be greener if the skins around the … Continue reading

Chinese Eggplant with Chicken

Chinese Eggplant with Chicken

At the Asian market I also picked up Chinese eggplants. They are thinner, have a milder flavor, and a more smooth texture than regular eggplants. I thought it would be appropriate to prepare it Asian style with ginger, soy sauce, and chili, and since I had some chicken thigh meat that is what I prepared … Continue reading

Stir-fried Loofah

Stir-fried Loofah

I was feeling adventurous at the Asian market and bought this vegetable that I had never seen or heard of before. It looked like a cucumber with ridges and the sign said “terroi”. When I googled that on my phone, I got no hits whatsoever. As I was feeling adventurous, I bought it anyway and … Continue reading

Cacciucco (Tuscan Seafood Soup)

Cacciucco (Tuscan Seafood Soup)

Fish soup is prepared all along the Mediterranean coast. There are many varieties such as bouillabaisse from France and zarzuela from Spain. Cacciccuo alla Livornese is a fish soup from the Tuscan coast that has three distinguishing features: it is made with (and accompanied by) local red wine, it is made with tomatoes, and it is served … Continue reading

Pistachio-Crusted Guinea Fowl

Pistachio-Crusted Guinea Fowl

One of the questions I get asked most is where I find the time to cook. Although I do spend a lot of time cooking (and shopping for ingredients), I also make a lot of very quick dishes.  This delicious pistachio-crusted guinea fowl takes only 15 minutes to prepare and is perfect for a tasty … Continue reading

Gazpacho

Gazpacho

As a good patriot I’m looking for ways to eat more tomatoes, bell peppers, and cucumbers. And so I thought of a wonderful solution: gazpacho. This is a cold soup from Spain that is made from tomatoes, cucumbers, bell peppers, onions, stale bread, garlic, extra virgin olive oil, white wine vinegar, and salt. It has … Continue reading

Pigeon with Cherries

Pigeon with Cherries

After enjoying pigeon with cherries at Povero Diavolo, I thought it would be nice to create my own version of it. I made a sauce of pureed cherries and reduced pigeon stock. For some more cherry flavor I deglazed the pan with Kirsch after browning the meat, but still the sauce didn’t have a very … Continue reading

Homemade Mint Ice Cream

Homemade Mint Ice Cream

We have lots of mint growing in our garden, and I love mint ice cream (especially when combined with chocolate). So why not make mint ice cream from scratch? Mint ice cream is very refreshing and perfect for the summer. For the technique I used REMCooks’ recipe with some changes. Richard’s technique to extract the mint … Continue reading

Panzanella

Panzanella

Panzanella is a perfect dish for the hot weather we’ve been having, as it is refreshing, makes good use of the summer’s bounty, and the basic version doesn’t require any cooking. Originally it is an Italian peasant lunch prepared to use up old bread: the bread is mixed with tomatoes, cucumber, onion, olive oil, and … Continue reading

Spinach Risotto (Risotto agli Spinaci)

Spinach Risotto (Risotto agli Spinaci)

We love risotto and I’m always trying to come up with new recipes. This spinach risotto turned out really nice, and it was even nicer with the garnishes of pancetta and sous-vide egg-yolk. But the risotto is delicious by itself, so for a vegetarian version you could easily leave out the pancetta. However, using homemade … Continue reading