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

Sea Bass with Triple Fennel

Sea Bass with Triple Fennel

I love to prepare sea bass sous-vide followed by crisping up the skin in clarified butter. This way it is possible to have crispy skin (using flour and clarified butter) combined with tender juicy flesh (by cooking sous-vide). Everybody loves this dish and thus I’ve served it as a starter with a herb salad for … Continue reading

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 ai Gamberoni)

Shrimp Ravioli (Ravioli ai 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