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

Bucatini alle Cipolle (Pasta with Onions)

Bucatini alle Cipolle (Pasta with Onions)

Every time I browse the many cookbooks by Biba Caggiano I own, a recipe catches my eye that I haven’t tried before. In this case it was bucatini alle cipolle, a very simple pasta dish that makes the onions shine by cooking them slowly over low heat. A bit of pancetta is added for additional … Continue reading

Naan Bread

Naan Bread

Naan bread from India differs from ‘regular’ leavened bread for two reasons: it is made with yogurt and/or milk instead of water, and it is cooked quickly in a very hot oven (tandoor). If you don’t have a tandoor, you can cook naan bread on a grill (barebecue) and that makes naan bread very suitable … Continue reading

Venison Shoulder Sous-Vide

Venison Shoulder Sous-Vide

Cooking an unfamiliar cut of meat sous-vide is always a bit exciting, as I am always looking for the perfect combination of time and temperature to make it as tender and juicy as possible. So I knew it was show time when I picked up a bolar roast (the Australian/New Zealand name for a cut that … Continue reading

Dining in Amsterdam: Librije’s Zusje**

Dining in Amsterdam: Librije’s Zusje**

One of our favorite restaurants is the Librije, three Michelin star restaurant in Zwolle (Netherlands) of Jonnie and Térèse Boer (no relation). Less than a year ago, sister restaurant Librije’s Zusje (“zusje” means little sister) opened in the Waldorf Astoria Hotel in Amsterdam. Chef Sidney Schutte is a former sous-chef of Librije and chef of … Continue reading

Celeriac Soup with Walnuts

Celeriac Soup with Walnuts

This celeriac soup is very simple, but tasty, healthy and nourishing. I had cooked it about 5 weeks ago and almost forgot to blog about it. Celeriac (celery root) is almost out of season now, but with the cold weather we are having I wouldn’t mind a bowl of this right now! For an additional … Continue reading

Easy Foolproof Béarnaise Sauce

Easy Foolproof Béarnaise Sauce

Béarnaise is one of the classic sauces from French cuisine and it is great with steak. The traditional way of preparing it au bain marie requires quite a bit of skill, as the sauces curdles easily. It also requires you to make clarified butter first. And even though you should make clarified butter to cook the steak … Continue reading

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