Sourdough Bread

Sourdough Bread

With our new ‘pet’, the sourdough starter that lives in our fridge and needs to be fed once a week, I’ve been baking sourdough bread and learning about it along the way. Before I started with this sourdough adventure, I was baking bread always the same according to recipes that I perfected over time: Italian … Continue reading

Piadina Romagnola

Piadina Romagnola

A piadina (plural: piadine) is a flatbread made from flour, lard, and milk or water, stuffed with salumi (prosciutto, mortadella, etc.), cheese and vegetables (such as arugula and tomatoes) and then toasted, from the region of Romagna. If you can find squacquerone, that is the regional cheese that is used for piadine. Without the stuffing, piadine are … Continue reading

Hare Loin with Brussels Sprouts

Hare Loin with Brussels Sprouts

This was the secondo of our Christmas dinner — yes I am running behind a little in posting as I also still have to post the primo — loin of hare with a sauce of port and amarena cherries and brussel sprouts with pancetta. The combination worked very well. The sprouts were very nice as I used small … Continue reading

Torta di Mele (Apple Cake)

Torta di Mele (Apple Cake)

As every year, for my birthday I baked to treat my colleagues. This year I made a pound cake, almond cookies stuffed with amarena cherries, and an Italian apple cake. Other than Dutch appeltaart (the same as American apple pie), Italian torta di mele is made with a batter similar to pound cake rather than shortcrust pastry. The … Continue reading

How to Save 50% on Beef Tenderloin

How to Save 50% on Beef Tenderloin

Tenderloin, prized for its tenderness, is an expensive cut of beef. A tenderloin tapers towards one end, and the ‘tip’ of the tenderloin is not suitable for tournedos or châteaubriand. Tenderloin tips are therefore available at about half the regular price of beef tenderloin. Other than their shape and size, their taste is exactly the … Continue reading

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

For Christmas I got a meat grinding attachment for my stand mixer, and so I can finally make my own salsiccia. Italian pork sausage (salsiccia) is an important ingredient for many Italian primi piatti, like risotto al barolo con salsiccia, malloreddus alla campidanese, and pasta with romanesco and sausage. Without the proper sausage, these dishes just won’t taste … Continue reading

Scallops, Chicken, Bergamot

Scallops, Chicken, Bergamot

This is the antipasto I prepared for our Christmas dinner. It was inspired by a dish we had at Devero** in Italy in June. This was what the dish at Devero looked like and what I wrote about it in my review: “Scallops with yuzu and chicken may sound like a weird combination, but it is very … Continue reading

Cold Smoked Salmon

Cold Smoked Salmon

I’ve had a tabletop smoker for hot smoking for years and I use it often, for instance to make hot-smoked salmon or hot-smoked scallops, or to smoke a brisket or a ham hock before cooking it sous-vide. Such a smoker does two things at the same time: cooking (it is basically a small oven that … Continue reading

Gnudi (Basil Ricotta Dumplings)

Gnudi (Basil Ricotta Dumplings)

Sometimes I get a request from a reader that leads me to discovering a new dish. For instance malloreddus pasta with fennel and sausage, now one of my favorite pasta dishes. This time it was Himeros who requested my take on basil-ricotta gnudi. These are the Tuscan name for nude ravioli, or ravioli filling that … Continue reading

Goat Cheesecake

Goat Cheesecake

A friend who came over for dinner announced he would bring a late harvest Sauvignon Blanc, a Sancerre to be more precise. This is the dessert that I came up with to accompany it: cheesecake made from goat cheese. Goat cheese goes very well with regular dry Sancerre, so I figured a cheesecake made from … Continue reading

Caviar with Corn

Caviar with Corn

Our favorite dish during our recent dinner at Inter Scaldes was the caviar with corn and oxtail. I liked the combination of corn and caviar so much, that I made something inspired by the dish at Inter Scaldes (certainly not intended to be a copy) for our Christmas dinner. It was a ‘cannolo’ of cornflour … Continue reading

Oxtail Cooked Sous-vide For 100 Hours

Oxtail Cooked Sous-vide For 100 Hours

After four years of cooking sous-vide, the longest cook I had done was still 72 hours. So far I had not encountered a cut of meat that required more. Then I read about oxtail sous-vide, cooked 100 hours at 60ºC/140ºF, and I was curious to try it. As this was a trial run, I kept the … Continue reading

Cannoli

Cannoli

Cannoli are Sicilian tubes of deep-fried pastry stuffed with sweetened sheep’s milk ricotta. Traditionally they were prepared for carnevale, but nowadays they are prepared year round and not just in Sicily. The stuffing can be enriched with chocolate chips, candied fruit, or nuts such as pistachios. I served them as dessert for Christmas this year. Cannoli are … Continue reading

Dining in the Netherlands: Inter Scaldes**

Dining in the Netherlands: Inter Scaldes**

Inter Scaldes is a restaurant with manoir (hotel) that has had two Michelin stars since 1984. The current chef Jannis Brevet has been the chef since 2001. The name refers to its location between the Oosterschelde and Westerschelde near the village of Kruiningen in the province of Zeeland in the South-West of the Netherlands. Each year for … Continue reading

Salsify à la Clayton with Duck

Salsify à la Clayton with Duck

Are you looking for an original dish to serve for Christmas that is tasty, not too difficult, but different from anything you’ve ever had for Christmas before? Then this might just be it! You need to be able to source salsify, duck breast, sumac, and fermented black beans, though. Recently I posted a recipe with … Continue reading

Kibbeling (Fried Cod Cheeks)

Kibbeling (Fried Cod Cheeks)

Kibbeling is one of the most popular Dutch fish snacks. The name has been derived from kabeljauwwang (cod cheek), although nowadays a lot of kibbeling is no longer made from actual cod cheeks but from other pieces of cod, hake, or haddock. When I saw cod cheeks at the fish monger, it was easy to decide that I would … Continue reading

Fusion Risotto with Oysters, Salsify and Avocado

Fusion Risotto with Oysters, Salsify and Avocado

This somewhat eclectic dish came about when Teun and I were playing in the kitchen and decided to get some inspiration from the Plated Dishes volume of Modernist Cuisine. More and more I am getting the impression that these dishes have been designed to demonstrate complicated techniques and to look amazing, than to actually taste … Continue reading

Fusilli with Crab and Fennel

Fusilli with Crab and Fennel

Although crab and fennel are perhaps not ingredients you use on an every day basis, this is one of those pasta dishes that can be prepared in half an hour and is thus perfectly suited for a weekday meal. That is, if you use crab meat that has already been picked out of the claws … Continue reading

Kruidnoten

Kruidnoten

December 5 is the date of the Saint Nicholas (Sinterklaas) celebration in the Netherlands. Sinterklaas is a bearded fellow dressed in red who gives presents to children. Sounds familiar? The Coca Cola company moved him to Christmas and the North Pole, but Santa Claus was definitely modeled after Sinterklaas. Saint Nicholas was an actual bishop … Continue reading

3rd Anniversary of StefanGourmet.com!

3rd Anniversary of StefanGourmet.com!

Today exactly three years ago I started this blog. It was not something I had thought about for a long time, but a decision to just give it a go to see where it would end. Well, it hasn’t ended yet and instead it has become difficult to imagine life without food blogging. Without exaggerating … Continue reading

Spaghetti alle Vongole

Spaghetti alle Vongole

One of my favorite dishes is spaghetti alle vongole, and I realised I had never done a post on it yet. This pasta with clams has great depth of flavor because of the juices that the clams will release when you cook them. Apart from the time needed to allow the clams to purge themselves, … Continue reading

Apple Strudel

Apple Strudel

Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of the proximity of Austria and the region of Tyrol that used to be Austrian but … Continue reading

Gnocchi all’Acqua con Pancetta

Gnocchi all’Acqua con Pancetta

Happy Thanksgiving! When I was googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded really good, so I decided to put it on my coming soon list of recipes … Continue reading