Dining in the Netherlands: De Leest***

Dining in the Netherlands: De Leest***

There are only two restaurants in the Netherlands with three Michelin stars. De Librije has had its third star since 2004, De Leest acquired it recently. De Leest is situated in the village of Vaassen, near the town of Apeldoorn in the Veluwe forest. We had already visited De Leest some years ago when it … Continue reading

Lamb Shank and Asparagus Sous-Vide

Lamb Shank and Asparagus Sous-Vide

This is what I prepared for our secondo piatto for Easter dinner: lamb shank ‘Italian style’ sous-vide with white asparagus sous-vide. Both lamb and asparagus are perfect to celebrate Spring. I’ve blogged about lamb shank sous-vide before, and that was a very simple preparation with just a bit of thyme. Lamb shanks are amazing when cooked sous-vide … Continue reading

Thai Kaeng Panang Red Curry with Chicken

Thai Kaeng Panang Red Curry with Chicken

Once you have basic Thai red curry pasten (Kaeng Kua), you can easily turn it into an ‘advanced’ curry paste such as Kaeng Panang, which is enriched with peanuts and spices. Kaeng Panang is eaten with meat and poultry, and is supposed to be a thick curry rather than a soup-like curry. Check out The … Continue reading

Thai Red Curry Paste (Kaeng Kua)

Thai Red Curry Paste (Kaeng Kua)

Kaeng Kua is ‘basic’ Thai red curry paste that I will use in the next few days to make a thai red curry with chicken and thai fish cakes. Like so many other foodstuffs, thai red curry paste is better homemade from scratch than store-bought. It is to easy to prepare, the hard part may … Continue reading

Thomas Keller Got It Wrong

Thomas Keller Got It Wrong

How’s that for a title to catch your attention? Thomas Keller is a world famous chef and owns multiple restaurants. He published a beautiful book on sous-vide cooking called “Under Pressure”. In this book he writes that lobster tail should be cooked sous-vide for 15 minutes at 59.5ºC/139ºF, and many websites have published this temperature … Continue reading

Dining in Germany: Vendôme***

Dining in Germany: Vendôme***

Vendôme is the restaurant of chef Joachim Wissler, with 3 Michelin stars, awarded best restaurant in Germany and #10 on the list of the 50 best restaurants in the world. The restaurant is located in Schloss Bensberg, a very stylish hotel that is close to Cologne and less than three hours from Amsterdam. For us … Continue reading

Dining in Germany: Schanz*

Dining in Germany: Schanz*

The Schanz family runs a hotel, winery and restaurant in the town of Piesport in the Mosel region of Germany. The young chef Thomas Schanz recently received his first Michelin star. Besides à la carte there is a 6-course chef menu (107 euros) that can be reduced to 3, 4 or 5 courses. We chose … Continue reading

Breast of Lamb Sous-Vide

Breast of Lamb Sous-Vide

Breast of lamb is a cut of lamb I had never prepared before. It is interesting that similar cuts from different animals can have completely different names. In this case, breast is to lamb what belly is to pork. The difference with pork belly is that breast of lamb is of course thinner and smaller. … Continue reading

Lamb-Eggplant-Potato Mosaic

Lamb-Eggplant-Potato Mosaic

Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. I decided to cut all ingredients into cubes of roughly equal size, and serve the … Continue reading

Braised Cauliflower (Cavolfiore Affogato)

Braised Cauliflower (Cavolfiore Affogato)

A traditional side dish of Sicily is Bastaddi affucati, a Sicilian type of purple cauliflower braised with wine. I got the inspiration to try this dish from Viaggiando con Bea. Since bastaddu (in Sicilian, bastardo in Italian) is difficult to find outside of Sicily, the version with regular cauliflower (cavolfiore) is more widespread. Affucatu (affogato in Italian) … Continue reading

Almond Cherry Cookies (Bocconcini all’Amarena)

Almond Cherry Cookies (Bocconcini all’Amarena)

You may think I’m obsessed with the combination of almond and amarena cherries. Recently I posted about this meringue cake and these cookies. So why yet another post that features this combination? Well, I really liked the texture of the cookies, but I also wanted to make an Italian specialty which is bocconcini all’amarena. “Bocconcini” means … Continue reading

Tomato Risotto (Risotto al Pomodoro)

Tomato Risotto (Risotto al Pomodoro)

This post is another example of how good very simple dishes can be. I had never thought of tomato risotto, and saw it for the first time on Le Ricette di Baccos. I tried it, and it was absolutely wonderful. What a great flavor! Grazie per aver condiviso, Marina! This risotto really allows the tomato … Continue reading

Dining in the Netherlands: Karel V

Dining in the Netherlands: Karel V

Grand Restaurant Karel V is part of Grand Hotel Karel V and is housed in a former monastery from the 14th century in Utrecht. The restaurant used to have a Michelin star, but Michelin has recently taken that star away as the chef Jeroen Robberregts left and was succeeded by Vito Reekers, former sous-chef of the restaurant, … Continue reading

My First Pad Thai

My First Pad Thai

Thanks to Miranti’s great blog The High Heel Gourmet, I’ve been trying out authentic Thai recipes for the first time. Miranti is very clear about what is authentic Thai and what is not, and I really like her style. The funny thing about me cooking Pad Thai is that I have never eaten it before … Continue reading

Caramelized Carrot Puree

Caramelized Carrot Puree

The first recipe I tried from Modernist Cuisine at Home was Caramelized Carrot Puree. The flavor of the carrots is intensified by pressure cooking them with baking soda. The baking soda allows caramelization to occur at temperatures that a pressure cooker can generate. I really liked the result, although I think I will pressure cook … Continue reading

Carnitas Sous-Vide

Carnitas Sous-Vide

After my trip to REMCooks I was inspired to try some more Mexican/Southwestern food. Carnitas is a dish made of braised or roasted and then fried or sauteed pork in Mexican cuisine. Richard had served us delicious sous-vide duck carnitas, and a few days later in Miami I tried a taco with pork carnitas. The recipe … Continue reading

Wiener Schnitzel

Wiener Schnitzel

After my post about Viennese potato salad, it won’t be a surprise that my next post that was inspired by my trip to Vienna is about Wiener Schnitzel. Although this is probably the most famous savory dish from Vienna (unfortunately I did not have time to try Sachertorte as well, which is of course the … Continue reading

Wiener Erdäpfelsalat (Viennese Potato Salad)

Wiener Erdäpfelsalat (Viennese Potato Salad)

Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian thing I could find on the menu: Wienerschnitzel mit Erdäpfelsalat. Erdäpfelsalat is the Austrian word … Continue reading

Tuna Tacos

Tuna Tacos

I used my first homemade corn tortillas to make tuna tacos. Tacos are stuffed tortillas (either wheat or corn). Tuna tacos are not very traditional, but they sure are delicious. I stuffed the tacos with ancho seared tuna, pico de gallo (a raw tomato salsa) and avocado. We tried this with both soft and crispy tacos, … Continue reading

Homemade Corn Tortillas and Hard Taco Shells

Homemade Corn Tortillas and Hard Taco Shells

It won’t come as a surprise that after visiting casa Remcooks, I have been inspired to do some Mexican/Tex-Mex/Southwestern cooking. Baby Lady got me a big bag of corn masa flour, needed to make corn tortillas and she also taught me how to make crispy taco shells. Thank you, Baby Lady! Making your own corn tortillas … Continue reading

Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already put it on my “to cook” list after reading Cristina’s post, but when Marina of … Continue reading

Almond Amarena Cookies

Almond Amarena Cookies

I really like the combination of amarena cherries and almonds, as you may have noticed from this almond meringue cake with amarena cherries. I also really liked the texture of Mimi’s hazelnut cranberry cookies. And so it wasn’t hard to come up with almond amarena cookies, starting from Mimi’s recipe as a base. I made … Continue reading

Homemade Pork Stock

Homemade Pork Stock

The success of many recipes depends on using a good stock. Most store-bought stock has too much salt in the best case, and in the worst case even lacks flavor. Not to mention bouillon cubes… Homemade stock is easy to make, just put some ingredients in water and allow to simmer for some hours. It … Continue reading