Roze Koeken (Pink Glazed Cookies)

Roze Koeken (Pink Glazed Cookies)

Roze koeken are very popular at Dutch highschool as a snack after (or instead of) a lunchbox full of sandwiches. The pink glaze on top of store-bought roze koeken looks and tastes a bit chemical, and it is. But that doesn’t stop my countrymen from loving them and eating lots of them. Because it is … Continue reading

Dining in Amsterdam: Daalder

Dining in Amsterdam: Daalder

Daalder is located on Lindengracht in the Jordaan neighborhood in Amsterdam. It has nice outside seating, perfect for dinner on a (rare) warm summer night. Inside the tables are small and a bit close together. Daalder doesn’t have a menu. You can only select whether you’d like 3, 4, 5, 6 or 7 courses (for … Continue reading

Dining in Amsterdam: Eatmosfera

Dining in Amsterdam: Eatmosfera

I use two rules for distinguishing a good Italian restaurant from a tourist trap. The rule in Italy is that the menu should have local dishes from the region (e.g. spaghetti alla carbonara is a good sign in Rome but a bad sign in Bologna, tagliatelle alla bolognese is a good sign in Bologna, but spaghetti … Continue reading

Lham Lahlou (Algerian Sweet Lamb) Sous-Vide

Lham Lahlou (Algerian Sweet Lamb) Sous-Vide

Once again food blogging has introduced me to something new. In this case Algerian Ramadan cuisine, which I had read about on La Petite Panière. Although the Ramadan is already finished for this year, this dish sounded so intriguing that I wanted to try it anyway. Lham (meat) Lahlou (sweet) is lamb stewed in a … Continue reading

Thai Panang Curry Pork Belly Sous-Vide

Thai Panang Curry Pork Belly Sous-Vide

Panang is a Thai curry made with meat and red curry paste enriched with peanuts, cumin, and coriander. It does not contain vegetables, except that it is garnished with chiffonaded kaffir lime leaves and thinly sliced red chilli peppers. I’ve posted about Chicken Panang before, based on a recipe by the High Heel Gourmet. This time … Continue reading

No-Bake Cherry Ricotta Amaretti Tartlets

No-Bake Cherry Ricotta Amaretti Tartlets

Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The … Continue reading

Ravioli al Prosciutto

Ravioli al Prosciutto

Homemade ravioli can be considered to be my signature dish. These delicate parcels of deliciousness are not that hard to make once you get the hang of them, and the possibilities are endless. Since I haven’t posted a new recipe in a while, here is a new variety: ravioli stuffed with prosciutto and ricotta. As … Continue reading

Thai Coconut Rice Custard (Kanom Tuay)

Thai Coconut Rice Custard (Kanom Tuay)

As dessert in our High Heel Gourmet-inspired menu, we prepared Thai coconut rice custard. This turned out very nice, with a nice contrast between the sweet palm sugar-flavored bottom and the salty creamy coconut top. This is an original dessert that is delicious and easy to make, although finding the ingredients may be a challenge. It … Continue reading

Pasta with Roasted Cauliflower, Ham, and Cumin

Pasta with Roasted Cauliflower, Ham, and Cumin

Italian cooking is about the art of “less is more”. When I thought of this pasta dish, I thought the flavors of roasted cauliflower, boiled ham, and cumin would work well together. And they did! And I resisted the urge to add more ingredients other than the basics such as parmigiano reggiano and extra virgin … Continue reading

The Bitter Truth About Kaffir Limecello

The Bitter Truth About Kaffir Limecello

My mission statement for this blog is that “I strive to share every single interesting experience with respect to food and wine.” This also includes my failures in the kitchen, so that we can all benefit from them. I love making homemade limoncello, because it is so much better than store-bought. After the success of substituting … Continue reading

Thai Fish Mousse (Hor Mok Pla)

Thai Fish Mousse (Hor Mok Pla)

The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the texture is quite different, as it is steamed rather than deep fried, and rather than … Continue reading

Spaghetti alla Checca

Spaghetti alla Checca

Before we continue with another dish from our Thai feast, I’d like to share this very simple pasta dish from Rome with you that is perfect for the hot summer weather we are having. Spaghetti alla Checca is cold (or lukewarm) spaghetti, served with uncooked tomatoes, mozzarella cheese, caciotta romana cheese, basil, and extra virgin … Continue reading

Thai Shrimp Cake (Tod Mun Goong)

Thai Shrimp Cake (Tod Mun Goong)

Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable about the authenticity of the Thai dishes that I prepare guided by Miranti. There is … Continue reading

Zucchini Stuffed with Leftover Chicken

Zucchini Stuffed with Leftover Chicken

After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most of the flavor from the meat has ended up in the stock, I have always … Continue reading

Chicken Leg with Fava Beans

Chicken Leg with Fava Beans

I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve them with a chicken leg and a white wine and chicken reduction sauce. This turned … Continue reading

Grilled Marinated Jumbo Shrimp

Grilled Marinated Jumbo Shrimp

On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which we call barbecue). This is to celebrate having hot weather, which doesn’t happen too often. … Continue reading

Dining in Germany: Aqua***

Dining in Germany: Aqua***

Restaurant Aqua of chef Sven Elverfeld is the 3 Michelin star restaurant located in the Ritz-Carlton in Autostadt, the Volkswagen theme park in Wolfsburg, in the middle of Germany near Hannover. It is listed as #33 on the World’s 50 best restaurants, and as it is ‘only’ a 4-hour drive due east from Amsterdam, it … Continue reading

Scampi with Orange, Cream, and Fennel

Scampi with Orange, Cream, and Fennel

Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes lately, and this post was inspired by her recipe for ‘Parisian’ scampi with a cream … Continue reading

Marinated Mackerel

Marinated Mackerel

Mackerel is a cheap and tasty fish that is healthy as well because it is full of the omega 3 fatty acids. In this recipe the fat mackerel is paired with a tart marinade and sweet onions. This preparation is very easy and perfect for summer, as it is served cold. It is a simplified … Continue reading

Acetani (Italian Almond-Orange Cookies)

Acetani (Italian Almond-Orange Cookies)

My friend Antonella took a sabbatical to be trained as a professional pastry chef in Italy. Upon her return, she baked acetani for us, wonderful almond-orange cookies that are crispy on the outside, soft on the inside, and have lovely aromas of almond and orange. Naturally I asked her for the recipe, and it was surprisingly … Continue reading

Pea Velouté with Mint and Crispy Speck

Pea Velouté with Mint and Crispy Speck

In the Netherlands, pea soup is a hearty winter soup made from dried peas and ham hock. Silva Rigobello reminded me that you can also make a lighter pea soup from fresh peas, perfect for spring. In this case, I paired the peas with fresh mint from my garden and with crispy ‘Speck’. Speck is the … Continue reading

Kerupuk, Krupuk, Kroepoek (Shrimp Crackers)

Kerupuk, Krupuk, Kroepoek (Shrimp Crackers)

Because of our, euphemistically put, shared history, kroepoek (Indonesian shrimp crackers, the Indonesian spelling is kerupuk or krupuk) is very common and very popular in the Netherlands. You can buy it at every supermarket and ‘Chinese/Indonesian’ restaurants sell large rectangular sheets of kroepoek with their take-out food. Many of my countrymen are probably not even aware that … Continue reading