Flourless Chocolate Muffins

Flourless Chocolate Muffins

If you like chocolate, you will love these chocolate bombs. They use the same batter as the flourless chocolate cake I posted ages ago, but they bake more quickly and there is no need to glaze them. The secret ingredient is instant espresso powder: a little will boost the chocolate flavor without making the muffins … Continue reading

Shrimp Ravioli (Ravioli al Gamberoni)

Shrimp Ravioli (Ravioli al Gamberoni)

Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as possible, to make sure the parcels are closed tightly without any trapped air, to give … Continue reading

Fresh Truffle Risotto (Risotto al Tartufo)

Fresh Truffle Risotto (Risotto al Tartufo)

Black autumn truffles (Tuber Uncinatum) are in season and they are not as expensive as white truffles (Tuber Magnatum Pico). They are also not as fragrant, but for fragrant truffles their freshness is more important than their color. I’ve already written about risotto with dried truffles and truffle oil, but dried truffles and truffle oil … Continue reading

Beetroot, Fennel and Ginger Sorbet

Beetroot, Fennel and Ginger Sorbet

This is what I came up with when I put my mind to creating a dessert made from vegetables. I sweetened freshly juiced beetroot, fennel, and ginger and then turned it into a sorbet. To keep the flavor as fresh as possible, I heated only part of the juice to allow the sugar to melt. … Continue reading

Pan Ducale

Pan Ducale

When we told Lucia of the B&B we stayed at in Roseto degli Abruzzi that we were going to visit the Calanchi di Atri, a beautiful landscape close to the town of Atri, she advised me to also check out the local delicacy called pan ducale. And so we looked for a pastry shop in … Continue reading

Lamb Shank with Eggplant and Yogurt

Lamb Shank with Eggplant and Yogurt

This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post is worth reading, as the delicious yogurt sauce will also work with other dishes. It … Continue reading

Pasta with Celeriac and Blue Cheese

Pasta with Celeriac and Blue Cheese

We love blue cheese but I had not prepared anything with blue cheese in a while. Then for some reason I thought of pairing celeriac with blue cheese in a pasta dish, and it works! The celeriac becomes slightly sweet when cooked along with the pasta, and the sweetness works well with the blue cheese. … Continue reading

Round Zucchini Stuffed with Pork and Chipotle

Round Zucchini Stuffed with Pork and Chipotle

Don’t these look great? I made and posted about vegetarian stuffed round zucchini a while ago. When I saw REMCooks’ post Stuffed 8 Ball Zucchini with the round zucchini stuffed with ground meat, I was inspired to create these round zucchini stuffed with pork, REMCooks’ pickled chipotles, and mozzarella. There are two techniques to cook stuffed … Continue reading

Homemade Gluten Free Pasta

Homemade Gluten Free Pasta

This looks like a perfectly normal plate of Tagliatelle alla Bolognese. But in fact it is not, because these homemade tagliatelle have been made without gluten. A friend who suffers from celiac disease was coming over for dinner, and I decided not to take the easy way out (by simply eliminating baked goods and homemade pasta by … Continue reading

French Toast Sous-vide

French Toast Sous-vide

Many of our favorite recipes have come about as a way to use up leftovers. Nowadays we are so used to an overabundance of food in large parts of the world, that eating too much is more of a problem (in those parts of the world) than having too little too eat. Not so long … Continue reading

Cheese Ravioli

Cheese Ravioli

In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with the Chianti Classico they served ravioli stuffed with ricotta and pecorino, garnish with sauteed spinach … Continue reading

Orange Almond Cake

Orange Almond Cake

When I saw the Blood Orange Polenta Cake on Please Pass The Recipe, I made a note on my Coming Soon page to remind myself to make it. It was a logical choice as dessert for the gluten free dinner I cooked for a friend. Blood oranges are not in season a the moment, but … Continue reading

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