Spaghetti with Spiralized Zucchini

Spaghetti with Spiralized Zucchini

This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good in combination with real pasta. If you remember my posts about how to choose a … Continue reading

How To Make Beurre Noisette (Brown Butter)

How To Make Beurre Noisette (Brown Butter)

Beurre noisette, literally hazelnut butter, is often used in French cooking and baking, and it is therefore good to know how to make it. The hazelnut doesn’t only refer to the color, but also to the nutty smell and taste of butter that has been treated this way. It can be used as a sauce … Continue reading

Erbazzone (Chard Pie)

Erbazzone (Chard Pie)

Erbazzone is a savory pie from the town of Reggio Emilia in Northern Italy that is filled with chard (and sometimes also other greens, including spinach). I was reminded of it when Stefano posted his version of it. As usual with traditional Italian recipes, there are many versions. But for Erbazzone there seems to be … Continue reading

Sachertorte

Sachertorte

Sachertorte is a famous cake from Vienna that I had never made before. Thanks to CampariGirl’s post I was reminded of it. A Sachertorte is a chocolate cake with two layers, separated by a layer of apricot jam and finished with a chocolate glaze. It was invented in 1832 and is still served in the Sacher Hotel … Continue reading

Risotto with Shrimp, Zucchini, and Tomato

Risotto with Shrimp, Zucchini, and Tomato

The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a fresh and light tomato flavor, I used fresh tomatoes for this risotto. The flavors blend … Continue reading

Chickpea Muffins with Sundried Tomatoes or Peas

Chickpea Muffins with Sundried Tomatoes or Peas

Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in protein (22%) and fiber (10%). To flavor the muffins I use parmigiano reggiano, dried oregano, … Continue reading

Dining in France: L’Amaryllis*

Dining in France: L’Amaryllis*

L’Amaryllis is the restaurant of chef Cedric Burtin in the village of Saint-Rémy, near Chalon-sur-Saône in Burgundy, France. It is housed in an old watermill, le Moulin de Martorey. In the dining room the old cogwheels are still there, which makes for a very nice ambiance. We opted for the chef’s ‘surprise’ 8- course menu … Continue reading

Duivekater

Duivekater

Duivekater is a traditional festive bread that originates in Amsterdam and surroundings and is now still popular in the Zaanstreek where I grew up (and still live), just north of Amsterdam. There are sources as far back as the 16th century describing this bread, and it is depicted on paintings like this one from Dutch … Continue reading

Monkfish à l’Américaine (Lotte à l’Armoricaine)

Monkfish à l’Américaine (Lotte à l’Armoricaine)

I don’t prepare enough classic French dishes, but luckily Nadia of Maison Travers keeps posting recipes to inspire me to cook more of them. In this case monkfish with Américaine sauce. This sauce, originally named Armoricaine, doesn’t have anything to do with America but has instead been named after Armorica, the ancient name for the … Continue reading

Fresh Tagliolini with Sous-Vide Lamb Shank

Fresh Tagliolini with Sous-Vide Lamb Shank

This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading

Spinach Kofta in Tomato Gravy

Spinach Kofta in Tomato Gravy

Ladyredspecs aka Sandra has a great blog Please Pass The Recipe, which I have been following for years. Although geographically speaking India is about halfway between us, in terms of climate or familiarity with the cuisine, she is a lot closer to Indian cuisine than I am. Lately Sandra has been posting Indian vegetable recipes … Continue reading

Dining in Amsterdam: Librije’s Zusje** (2017)

Dining in Amsterdam: Librije’s Zusje** (2017)

Librije’s Zusje is the “little sister” of Librije in the Waldorf Astoria Hotel in Amsterdam, with two Michelin stars. Two years ago we had dinner there for the first time, and I concluded back then it was the best restaurant in Amsterdam. So now we were curious to try it again to see if it had evolved. … Continue reading

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. The beef is stewed with red wine and served with mushrooms and pearl onions in a rich beefy sauce. I’ve posted before how to make it on the stovetop or using a pressure cooker. It is delicious, if you succeed in stewing the beef … Continue reading

Carnitas Sous-Vide, Then Broiled

Carnitas Sous-Vide, Then Broiled

Carnitas is a Mexican recipe to prepare pork: slow cooked in lots of lard. This will make the pork tender and juicy on the inside, with some crisp edges on the outside. With sous-vide and a broiler you can get a similar result that is very tasty and does not require a bucket of lard. … Continue reading

Slow-Roasted Cauliflower Ravioli

Slow-Roasted Cauliflower Ravioli

Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading

Cauliflower Coconut Soup with Ginger and Turmeric

Cauliflower Coconut Soup with Ginger and Turmeric

Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As Suzanne made the recipe as published and wasn’t completely happy, I decided to make some … Continue reading

Steak Temperature Chart for Sous-Vide

Steak Temperature Chart for Sous-Vide

When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart for you. You can look at what the meat will look like in the photo, … Continue reading

Fish Tacos

Fish Tacos

We love Mexican food and we love fish, so I wanted to make fish tacos. I looked at many recipes, but many did not appeal to me because the fish was breaded and/or served with a white sauce. But then I found Pati Jinich’s recipe for Rodrigo-Style Fish. That recipe seemed very nice because of … Continue reading

Homemade Guacamole

Homemade Guacamole

Guacamole is a dipping sauce that you are probably all familiar with. You get the best guacamole by making it at home from fresh ingredients rather than buying it in a store.As guacamole is an avocado-based sauce, it is the most important ingredient. Of course the avocado must be ripe. Luckily avocados are fruits that … Continue reading

Roasted Artichokes (Carciofi al Forno)

Roasted Artichokes (Carciofi al Forno)

I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia for oven-roasted artichokes with parmigiano, breadcrumbs, and mint. Lo and behold, just a few days … Continue reading

Grilled Swordfish with Ratatouille

Grilled Swordfish with Ratatouille

When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a reasonable price. Swordfish is very meaty with a mild fish flavor. I served with ratatouille … Continue reading