Dining in Croatia: Ulixes

Dining in Croatia: Ulixes

We are in Slovenia and Croatia for a few days before heading back to Italy. Porec is a nice little seatown on the coast of Istria, and there we had dinner at seafood restaurant Ulixes. The restaurant has a nice patio with an olive tree. They show the catch of the day to the guests … Continue reading

Dining in Italy: Laite*

Dining in Italy: Laite*

We had been looking forward to going back to Laite again, because we had good memories of our first dinner there in 2010. It is located in Sappada, a mountain town in the far North East of Veneto in the Dolomiti, and run by the couple Fabrizia and Roberto. She cooks, he takes care of … Continue reading

Dining in Italy: Aga

Dining in Italy: Aga

Aga is a new restaurant of chef couple Oliver Piras and Alessandra Del Favero, located inside a hotel near Cortina d’Ampezzo in the Dolomiti. We decided to give it a try because Oliver Piras has been awarded chef emergente (upcoming chef) by Gambero Rosso. Aga does not have a Michelin star yet. The tasting menu of … Continue reading

Dining in Italy: Pretzhof

Dining in Italy: Pretzhof

In Italy a distinction is made between ristoranti, more formal restaurants, and trattorie, more informal restaurants with rustic food like grandma used to prepare it. The Gambero Rosso guide awards 1, 2 or 3 forks (forchette) to the best restaurants, and 1, 2 or 3 shrimp (gamberi) to the best trattorias. There are only 18 … Continue reading

Risotto with Cod, Carrots and Lemon

Risotto with Cod, Carrots and Lemon

Doesn’t this risotto have a great color? I had some carrots, some fish stock, and some canned tomatoes I needed to use up, and thus this risotto was born. The cod was a nice addition that I bought especially for the dish. The flavor combination of carrot with lemon and cod works well, although it … Continue reading

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu Sous-Vide (Chinese BBQ Pork)

Char Siu is pork that is marinated in a sweet spicy red sauce, and then cooked while basting with the marinade until crispy on the outside. When the pork is cooked sous-vide, the result is even more spectacular because of the nice contrast between the tender and juicy meat and the crispy exterior. This is … Continue reading

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