Red mullet is a very tasty fish, but it dries out easily as it is very lean. By cooking it sous-vide at a low temperature, the fish will be very tender and juicy. Flaked and mixed with extra virgin olive … Continue reading Pasta with Red Mullet Sous-Vide and Pistachios (Taglioni con Triglie e Pistacchi)
This is what I had for dinner tonight. Quick and simple, but very tasty. There are a couple of tricks that I used: Instead of dicing the fish and then browning it, I browned it first and then diced it. … Continue reading Paccheri al Ragù di Rana Pescatrice (Pasta with Monkfish)
Scarpaccia is a zucchini cake from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. I had already prepared and blogged about the savory version, so now it’s time for … Continue reading Scarpaccia di Viareggio (Zucchini Cake)
Quahogs are a type of large clams. In New England and especially Rhode Island they are prepared stuffed and then called “stuffies”. Since quahogs are not available in the Netherlands, I used a fairly large type of clams called “sea … Continue reading Stuffies (Rhode Island Stuffed Clams)
When we were anchored in the Maddalena Archipelago, north of Sardinia, in an area that is known as the Piscine Naturali di Budelli, I thought it would be appropriate to prepare pasta with mussels and cherry tomatoes for dinner. Because … Continue reading Cooking on board: Pasta with Mussels, Cherry Tomatoes, and Basil
Before the secondo piatto I blogged about yesterday, I served this pasta with squid ragù. With the feeble heat of the gas stove and the thin pans provided I could not sear the squid, so I decided to braise the … Continue reading Cooking on board: Pasta with Squid Ragù
We are sailing in the Maddalena archipelago on the north side of Sardinia in the Mediterranean. The galley on board is very limited, but last night we anchored in a bay away from any village with restaurants. The view on … Continue reading Cooking on board: Oven-baked Sarago with Eggplant and Zucchini
Deshebrada literally means “shredded” in Spanish. It is also the short name for a beef stew in Mexico. I saw this recipe for shredded beef with green pepper strips on Irene’s blog, and knew at once I wanted to make … Continue reading Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)
We had good memories of dining at La Saletta in Alghero on Sardinia two years ago, and so we were looking forward to our return. Unlike most restaurants in port town Alghero, La Saletta specializes in meat rather than seafood. … Continue reading Dining in Italy: La Saletta
It’s amazing how much inspiration for new dishes I get from one trip to Italy. We are about to leave for this year’s trip to Italy, but I haven’t prepared all the dishes yet that I wanted to after last … Continue reading Burrata Ravioli with Cod Confit and Chard Puree (Ravioli di Burrata con Merluzzo e Purè di Bietole)
Ravioli filled with spinach and ricotta is a very popular Italian dish. But on a weekday after work there is no time to make ravioli. And so I prepare this quick and easy pasta with spinach and ricotta. Fusilli is … Continue reading Fusilli Pasta with Spinach and Ricotta (Fusilli Spinaci e Ricotta)
Another recipe with Mexican salsa verde: fish poached in salsa verde, and then served with the salsa and Mexican crema. This is quick and easy if you have already made the salsa verde. It is important not to overcook the … Continue reading Fish in Salsa Verde (Pescado en salsa verde)
As promised some recipes that use the salsa verde I posted about yesterday. These crispy green enchiladas are based on Baby Lady’s recipe, with beef instead of chicken. It was one of the best new dishes I’ve tried lately. The … Continue reading Crispy Green Beef Enchiladas
Today would have been Richard McGary’s birthday, and so it is a fitting day to post his recipe for salsa verde. Which I finally made, seven years after he posted it. The excuse that I have is that fresh Mexican … Continue reading Salsa Verde Cocida
This is not the first recipe I’ve posted for eggplant and mozzarella, and it probably won’t be the last because they work really well together. What makes this version special is that the eggplant is smoked. I served this as … Continue reading Smoked Eggplant with Mozzarella (Involtini di Melanzana Affumicata)
Another recipe with green beans. I haven’t posted a Biba Caggiano recipe in a while; she’s my favorite Italian cookbook author from the time before I could read Italian cookbooks myself. This is perfect for the summer and excellent to … Continue reading Green Beans, Potato, and Pancetta Salad (Insalata di fagiolini, patate e pancetta)
One of my main sources of inspiration for new dishes to try and recipes to discover is other food blogs. One of my favorite recent additions is My Slice of Mexico by Irene, who was born in Mexico and now … Continue reading Mexican Green Beans with Chipotle and Cream
Sometimes the inspiration for a dish comes from a wine that I wanted to drink with it. Sometimes it comes from what is in season. Sometimes it comes from what I see at the market (which is often the same … Continue reading Duck Breast with Garden Peas, Chanterelle Mushrooms, and a Red Wine Sauce
Although I have been to Sicily a number of times and I have tasted local dishes there like caponata, pasta con le sarde, arancini, and busiate, I had never heard of melanzane abbottonate until I read about them on Stefano’s blog. … Continue reading Sicilian Stuffed Eggplant (Melanzane abbottonate)
Still more recipes to go from the memories of our trip to Southern Italy last year. We had dinner at Già sotto l’arco* in Puglia and the dish I remember the best was squid ink tortelli filled with tuna and … Continue reading Tuna Ravioli (Ravioli al Tonno)
I had some leftover mussels and leftover wheat tortillas, and decided to make some mussel tacos or burritos. The main difference between a taco and burrito is the size: a taco is a snack, whereas a burrito is a full … Continue reading Mussel Taco or Burrito
One of my favorite dishes at Aqua*** was “squid cut into the shape of tagliatelle and cooked in a stock of smoked sturgeon with Beluga lentils, imperial caviar, sauce of smoked sturgeon and samphire”. I really liked the combination of … Continue reading Squid, Caviar, and Lentils
This is hardly a recipe, but it is very good and so I wanted to share it with you anyway. In Italy this is called a “salad” of strawberries and parmigiano. To make this work, you will need high quality ingredients: … Continue reading Strawberries with Parmesan and Balsamic Vinegar (Insalata di Fragole e Parmigiano)
Radicchio di Treviso is an Italian type of chicory from an area near Venice. It is related to what is known as witlof in the Netherlands. I had cut some heads of radicchio into quarters and brushed them with olive … Continue reading Pasta al Radicchio
Iberico is a breed of pork from Spain that is known for the cured ham, jamón iberico. Like wagyu cattle, Iberico pigs have more intramuscular fat (marbling) than regular pigs. Now of course there is more meat on a pig … Continue reading Iberico Spare Ribs Sous-Vide
My favorite way of preparing cauliflower is slow roasting it. This gives the cauliflower great depth of flavor that is so much more tasty than steamed or boiled cauliflower. Cauliflower can be roasted quickly in half an hour at 225C/440F. … Continue reading Pasta with Roasted Cauliflower (Pasta e Cavolfiore)
This splendid method for preparing parsnips was shared recently on Oven-Dried Tomatoes. I turns humble parsnips into something that looks and tastes great. The caramelization brings out the sweetness of the parsnips. He also showed a different method to produce … Continue reading Parsnip Planks
It is fun and very tasty to make your own beef burgers from scratch. All you need is a meat grinder. You will need beef with a lot of marbling, like chuck (as I used here) or shortribs. Without fat, … Continue reading Beef Burgers Sous-Vide
Outside of Italy, most people consider “Italian food” as one cuisine. In fact, the Italian cuisine is very local, and even the next village over may prepare a dish differently. During our vacation to Southern Italy last year, we enjoyed … Continue reading Mackerel ‘in Carpione’ with Spaghetti Aglio-Olio-Peperoncino
In sous-vide forums and Facebook groups there are often debates about adding stuff to the bag when cooking meat sous-vide. Someone posts a photo of a piece of meat sealed with a lot of stuff in the bag, and someone … Continue reading Does it make sense to add stuff to the bag when cooking meat sous-vide?
