Tagged with meat

History of Wine Pairing Dinners

History of Wine Pairing Dinners

I’ve been hosting wine pairing dinners for years now. At home, for family and friends. This tradition started before I started blogging, and I have written about it before, but as I have a lot on my plate on an evening like that, I don’t manage to photograph everything as well. But this time my … Continue reading

Porcini-crusted Venison Steak

Porcini-crusted Venison Steak

A friend who came over for dinner requested I prepare game, so I picked up some nice venison haunch steaks and prepared porcini-crusted venison steak with cabbage and mushrooms. The idea for the porcini crust came from Conor, but of course I couldn’t resist to cook the venison sous-vide. This is a simple preparation that … Continue reading

Agnolotti

Agnolotti

Stuffed pasta such as ravioli can probably be classified as my signature dish. I love to prepare them and I love to eat them. Twice a year I organize a wine & food extravaganza for my friends — two evenings with a multi-course dinner with two different paired wines with each course to compare them and … Continue reading

Dry-aged MRIJ T-bone steak sous-vide

MRIJ stands for Maas-Rijn-IJssel, a breed of cattle named after the region in which it was bred: where the three rivers Maas (Meuse), Rijn (Rhine) and IJssel (Issel) meet. This piece of T-bone steak is very tasty for two reasons: (1) because the MRIJ breed has a lot of intramuscular fat (aka ‘marbling’) and because … Continue reading

Sous-vide rack of lamb

As a secondo after the primo of gnocchi al gorgonzola, we had another favorite: rack of lamb! The Dutch lamb from my local butcher is still very tender even though it’s almost December. Ingredients for 2 servings 1 rack of lamb with 6-8 ribs 3 sprigs rosemay salt, freshly ground black pepper olive oil 75 … Continue reading