Breaded Lamb Chops (Costolette di Agnello Impanate)

Breaded Lamb Chops (Costolette di Agnello Impanate)

Lately I’ve been getting a lot of inspiration from three Italian food blogging ladies that I follow. Even though I like to experiment with different cuisines and techniques, Italian home cooking always stays closest to my heart. In this case it was Marina who shared her recipe for breaded lamb chops, which she always prepares … Continue reading

Secreto Iberico Sous-Vide ‘Saltimbocca’

Secreto Iberico Sous-Vide ‘Saltimbocca’

“Secreto” is a cut of iberico pork that is called the “butcher’s secret”. It is very flavorful and marbled, and fairly thin. So thin in fact, that it made me think of veal scaloppine. One of my favorite preparations of veal scaloppine is with prosciutto and sage, and is called saltimbocca. And iberico pork is … Continue reading

Hazelnut Mocha Meringue Torte

Hazelnut Mocha Meringue Torte

Hazelnut and coffee are a great combination, and this torte has it all: crunchy hazelnuts, crispy hazelnut meringue, and a luscious coffee-flavored buttercream. For this cake I used the recipe of the famous retired Dutch pastry chef, Cees Holtkamp. I’ve posted a hazelnut meringue cake with a simplified buttercream before, and CampariGirl commented that I should try … Continue reading

Risotto alla Bolognese

Risotto alla Bolognese

Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it delicious and the texture of the risotto and the ragù work very well together. I … Continue reading

Homemade Chipotles in Adobo Sauce

Homemade Chipotles in Adobo Sauce

My favorite kind of chiles are chipotles because of their smokiness. Chipotles in adobo sauce, a sauce made from tomatoes and ancho chiles, are a great condiment. I love them for instance with chicken, mushrooms and cream. Chipotles in adobo sauce are available in cans, but since I like to make everything from scratch, I … Continue reading

Ravioli Primavera

Ravioli Primavera

To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato sauce they are delicious and I will definitely prepare them again. They have such a … Continue reading

Wakame Seaweed Salad

Wakame Seaweed Salad

Seaweed is healthy and delicious, and it is pretty simple to make your own wakame seaweed salad. With a soy, sesame and chili dressing the crunchy seaweed is a delicious appetizer or snack. Wakame salad is usually made from reconstituted dried wakame, but when I saw fresh salted wakame, I decided to try that to … Continue reading

Lamb Scaloppine with Balsamic and Roasted Eggplant

Lamb Scaloppine with Balsamic and Roasted Eggplant

Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked that idea, especially since I had purchased some lamb loin fillets and had not decided … Continue reading

Pastiera Napoletana

Pastiera Napoletana

Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and cinnamon, give the cake a delicious flavor as well. The wheat needs to be soaked … Continue reading

Walnut-Hazelnut Cookies

Walnut-Hazelnut Cookies

Research has shown that eating nuts on a regular basis is healthy. The best reason for baking these cookies however is that they are delicious! They are gluten free and dairy free, if that matters to you. Walnuts and hazelnuts are first toasted to boost their flavor, then they are ground with sugar, mixed with … Continue reading

Cajun Rabbit Sous-Vide

Cajun Rabbit Sous-Vide

After figuring out the best time and temperature to cook rabbit sous-vide, I wanted to put my new-found knowledge in practice to make a proper sous-vide rabbit dish. That’s when I remembered reading about cajun rabbit on REMCooks.com. As Richard’s recipes are always impeccable, I decided to make a sous-vide version of that. I did … Continue reading

Rabbit Sous-Vide Time and Temperature

Rabbit Sous-Vide Time and Temperature

Rabbit meat is very lean and easily becomes dry and/or tough. With sous-vide this can be fixed: the meat will be tender and succulent. So far I’ve been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. Sometimes it came out slightly overcooked. When cooking meat sous-vide, overcooked means that the meat loses its … Continue reading

Butternut-Parsnip Soup with Shrimp

Butternut-Parsnip Soup with Shrimp

There is a drawback of being a good cook — some friends tend to be intimidated by your prowess in the kitchen and don’t dare to invite you back over for dinner. And so I appreciate it a lot when someone does ask us to come to dinner. Like our friend Michiel, who made a very nice … Continue reading

Corned Beef for St. Patrick’s Day

Corned Beef for St. Patrick’s Day

Happy St. Patrick’s day! It’s an Irish-American tradition to eat corned beef with cabbage on St. Patrick’s day. I usually don’t celebrate St. Patrick’s day (most people in the Netherlands haven’t even heard of it), but when I came across a recipe for corned beef with cabbage I thought the cooking technique was very interesting. You … Continue reading

Layered Foie Gras, Smoked Eel, and Green Apple

Layered Foie Gras, Smoked Eel, and Green Apple

This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green apple is as amazing in this simplified rendition as it was at the restaurant. The combination of … Continue reading

Risotto with Braised Fennel and Whiting

Risotto with Braised Fennel and Whiting

Fennel develops a great flavor when it is braised slowly until it lightly caramelizes and becomes mushy, and it pairs well with fish.  In this case I chose whiting, and used the heads and bones of the fish to make a fish stock to make risotto. The fish is only just cooked through by adding … Continue reading

Seared Tuna: to Sous-Vide or Not to Sous-Vide

Seared Tuna: to Sous-Vide or Not to Sous-Vide

Recently we were on vacation in Cabo Verde, an archipelago off the coast of Senegal where the sun always shines. We were there for the weather, 25ºC/77ºF and sunny, not the food. There is an abundance of fresh fish, obviously, but a lack of refrigeration and knowing how to cook seafood. It was very hard … Continue reading

Easy Foolproof Flourless Chocolate Cake

Easy Foolproof Flourless Chocolate Cake

Do you like chocolate? Do you like to impress your guests with your skills in the kitchen? Do you find baking a bit intimidating? Then this is the perfect recipe for you! This flourless chocolate recipe is much easier than the recipe I posted before, and just as good. But, it is much easier. It … Continue reading

Fusilli with Smoked Eel and Celeriac

Fusilli with Smoked Eel and Celeriac

This pasta dish is quick and easy enough to serve for a weekday meal, and special and delicious enough for a dinner party. It takes less than half an hour to prepare, and only a few ingredients are required. The combination of smoked eel and celeriac is a classic one in the Netherlands, and in … Continue reading