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

Thai Shrimp Cake (Tod Mun Goong)

Thai Shrimp Cake (Tod Mun Goong)

Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable about the authenticity of the Thai dishes that I prepare guided by Miranti. There is … Continue reading

Zucchini Stuffed with Leftover Chicken

Zucchini Stuffed with Leftover Chicken

After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most of the flavor from the meat has ended up in the stock, I have always … Continue reading

Chicken Leg with Fava Beans

Chicken Leg with Fava Beans

I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve them with a chicken leg and a white wine and chicken reduction sauce. This turned … Continue reading

Grilled Marinated Jumbo Shrimp

Grilled Marinated Jumbo Shrimp

On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which we call barbecue). This is to celebrate having hot weather, which doesn’t happen too often. … Continue reading

Dining in Germany: Aqua***

Dining in Germany: Aqua***

Restaurant Aqua of chef Sven Elverfeld is the 3 Michelin star restaurant located in the Ritz-Carlton in Autostadt, the Volkswagen theme park in Wolfsburg, in the middle of Germany near Hannover. It is listed as #33 on the World’s 50 best restaurants, and as it is ‘only’ a 4-hour drive due east from Amsterdam, it … Continue reading

Scampi with Orange, Cream, and Fennel

Scampi with Orange, Cream, and Fennel

Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes lately, and this post was inspired by her recipe for ‘Parisian’ scampi with a cream … Continue reading

Marinated Mackerel

Marinated Mackerel

Mackerel is a cheap and tasty fish that is healthy as well because it is full of the omega 3 fatty acids. In this recipe the fat mackerel is paired with a tart marinade and sweet onions. This preparation is very easy and perfect for summer, as it is served cold. It is a simplified … Continue reading

Acetani (Italian Almond-Orange Cookies)

Acetani (Italian Almond-Orange Cookies)

My friend Antonella took a sabbatical to be trained as a professional pastry chef in Italy. Upon her return, she baked acetani for us, wonderful almond-orange cookies that are crispy on the outside, soft on the inside, and have lovely aromas of almond and orange. Naturally I asked her for the recipe, and it was surprisingly … Continue reading

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