Kibbeling (Fried Cod Cheeks)

Kibbeling (Fried Cod Cheeks)

Kibbeling is one of the most popular Dutch fish snacks. The name has been derived from kabeljauwwang (cod cheek), although nowadays a lot of kibbeling is no longer made from actual cod cheeks but from other pieces of cod, hake, or haddock. When I saw cod cheeks at the fish monger, it was easy to decide that I would … Continue reading

Fusion Risotto with Oysters, Salsify and Avocado

Fusion Risotto with Oysters, Salsify and Avocado

This somewhat eclectic dish came about when Teun and I were playing in the kitchen and decided to get some inspiration from the Plated Dishes volume of Modernist Cuisine. More and more I am getting the impression that these dishes have been designed to demonstrate complicated techniques and to look amazing, than to actually taste … Continue reading

Fusilli with Crab and Fennel

Fusilli with Crab and Fennel

Although crab and fennel are perhaps not ingredients you use on an every day basis, this is one of those pasta dishes that can be prepared in half an hour and is thus perfectly suited for a weekday meal. That is, if you use crab meat that has already been picked out of the claws … Continue reading

Kruidnoten

Kruidnoten

December 5 is the date of the Saint Nicholas (Sinterklaas) celebration in the Netherlands. Sinterklaas is a bearded fellow dressed in red who gives presents to children. Sounds familiar? The Coca Cola company moved him to Christmas and the North Pole, but Santa Claus was definitely modeled after Sinterklaas. Saint Nicholas was an actual bishop … Continue reading

3rd Anniversary of StefanGourmet.com!

3rd Anniversary of StefanGourmet.com!

Today exactly three years ago I started this blog. It was not something I had thought about for a long time, but a decision to just give it a go to see where it would end. Well, it hasn’t ended yet and instead it has become difficult to imagine life without food blogging. Without exaggerating … Continue reading

Spaghetti alle Vongole

Spaghetti alle Vongole

One of my favorite dishes is spaghetti alle vongole, and I realised I had never done a post on it yet. This pasta with clams has great depth of flavor because of the juices that the clams will release when you cook them. Apart from the time needed to allow the clams to purge themselves, … Continue reading

Apple Strudel

Apple Strudel

Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of the proximity of Austria and the region of Tyrol that used to be Austrian but … Continue reading

Gnocchi all’Acqua con Pancetta

Gnocchi all’Acqua con Pancetta

Happy Thanksgiving! When I was googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded really good, so I decided to put it on my coming soon list of recipes … Continue reading

Porcini-crusted Venison Steak

Porcini-crusted Venison Steak

A friend who came over for dinner requested I prepare game, so I picked up some nice venison haunch steaks and prepared porcini-crusted venison steak with cabbage and mushrooms. The idea for the porcini crust came from Conor, but of course I couldn’t resist to cook the venison sous-vide. This is a simple preparation that … Continue reading

Green Ravioli with Ham

Green Ravioli with Ham

Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for various stuffings. I inquired whether it was also used for ravioli, and Simona replied that … Continue reading

Pomegranate Risotto (Risotto alla Melagrana)

Pomegranate Risotto (Risotto alla Melagrana)

We love risotto and I am always looking for new recipes. When I saw pomegranate risotto on Marina’s blog Le Ricette di Baccos, I bookmarked it on my coming soon page so I would remember to prepare it later. As pomegranates are back in season, this was a good time to try this recipe. I overdid … Continue reading

Carnitas Sous-Vide with Guacamole

Carnitas Sous-Vide with Guacamole

I already did two posts on Carnitas sous-vide (this post, and this post), so why another one? Well, you can never have too much of a good thing, and those carnitas are so goooooood. So what is the reason for this post? My Mexican friend Alain recommended to eat carnitas with guacamole, and I wanted … Continue reading

Blade Steak Sous-Vide

Blade Steak Sous-Vide

Beef shoulder, also known as the top blade roast, has great marbling (intramuscular fat) and therefore great flavor. It has a drawback, which is a thick central muscle sheath that is very tough. If that sheath is removed then the resulting cut is called flat iron steak (in the US; butlers’ steak in the UK, … Continue reading

Hot-Smoked Halibut with Guacamole

Hot-Smoked Halibut with Guacamole

Although I’m usually more into authentic traditional dishes, lately I’ve been doing a lot of fusion. Sometimes it works surprisingly well, like this hot-smoked halibut with guacamole. The flavors and textures are a very good combination. Hot smoking is so easy to do and provides you with a lot of flavor for little effort. All … Continue reading

Carrot and Almond Cake (Torta di Carote)

Carrot and Almond Cake (Torta di Carote)

One of my co-workers, a nice lady called Heleen, mentioned that she had a great recipe for carrot cake. That got my attention as I was looking for a dessert recipe with vegetables. She lent me a book from Slow Food Editore full of recipes from Italian trattorie (simple restaurants that serve traditional food). I liked … Continue reading

Clam Cakes

Clam Cakes

Clams were on sale (only 6 euros per kilo or US$ 3.50 per lb), which was a good reason to make clam cakes. They originate in New England and are also called clam fritters. Chopped clams are mixed with a batter of flour, eggs, clam juice, milk, baking powder, salt, and pepper. Some recipes also … Continue reading

Chinese Hot Pot

Chinese Hot Pot

Have you been wondering what I made with the Chinese chicken stock? Well, here it is: Chinese hot pot (also known as Mongolian hot pot), a festive dish that is delicious, healthy, and surprisingly easy to prepare for such a feast. As always, it is worth making your own stock. Raw meat, seafood and vegetables … Continue reading

Chinese Chicken Stock

Chinese Chicken Stock

To prepare a Chinese hot pot, I needed to make Chinese chicken stock. Stock is an important ingredients for soups, sauces, and risottos, and homemade stock made from scratch can’t be beaten. Traditionally Chinese chicken stock is made using a whole chicken, but for better flavor extraction I used chicken wings and ground chicken instead. … Continue reading

Swine Tenderloin with Balsamic Reduction

Swine Tenderloin with Balsamic Reduction

I’m calling this recipe “swine” tenderloin as I made it with wild boar tenderloin, but it can also be made with regular pork tenderloin. For a change I’m not cooking it sous-vide, instead I finish cooking the meat in the oven after searing, using a digital meat thermometer with a probe and a low oven … Continue reading

Hake in the Spanish Way (Merluza a la Romana)

Hake in the Spanish Way (Merluza a la Romana)

When we visited Spain recently, I tried Merluza a la Romana, which is hake covered with beaten egg and then pan-fried. Unlike its Dutch counterpart lekkerbekje or the British fish and chips, this Spanish version is not deep fried and not crispy. In that sense it is also different from fish fingers, which can be pan fried but … Continue reading

Cauliflower Risotto (Risotto al Cavolfiore)

Cauliflower Risotto (Risotto al Cavolfiore)

We love risotto and so I think of new risotto recipes on a regular basis. The basis of almost each risotto is risotto rice, onion, stock, white wine, butter, and parmigiano. The type of stock and other ingredients added determine the type of risotto. The keys to good risotto are homemade stock and taking the time … Continue reading

Fried Plaice with Remoulade Sauce

Fried Plaice with Remoulade Sauce

There isn’t much Dutch cuisine to speak of, but a popular tasty dish that is available all along the coast is “schol met patat en sla”, or fried plaice with fries and salad. Plaice is a flatfish that is common in the North Sea, it has the shape of a turbot and has orange-colored spots. … Continue reading