Linguine with Sole and Lemon Zest

Linguine with Sole and Lemon Zest

This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, lemon zest, parsley, extra virgin olive oil and butter. It is important not to overcook the … Continue reading

Blackberry Rose Water Sorbet

Blackberry Rose Water Sorbet

Rosenmuskateller is a rare dessert wine from Alto Adige/Südtirol, the German speaking north-east of Italy. It is made from the rare grape of the same name, related to other muscat grapes but with the distinctive quality that it smells of roses! I thought it would be great to pair this with a dessert that includes … Continue reading

Duck with Cherries and Port Sauce

Duck with Cherries and Port Sauce

For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny port, vintage port is like regular red wine in that you should finish the bottle … Continue reading

Hummus

Hummus

Hummus, also spelled as houmous, is a middle eastern dip made from cooked chickpeas (also known as garbanzo beans), tahini, lemon juice, olive oil, garlic, and salt. Chickpeas are high in protein and hummus is great when used as a dip for raw vegetables such as bell peppers, carrots, or celery. Hummus is easy to make … Continue reading

Quark Cake with Cherries (Kwarktaart met Kersen)

Quark Cake with Cherries (Kwarktaart met Kersen)

Summer has finally started (not just on the calendar but also the weather) and that means that cakes for which you don’t have to turn on the oven are the preferred solution for dessert. Although this recipe is tagged “baking”, it doesn’t require any actual baking. Kwarktaart is a typical Dutch kind of cake: a … Continue reading

Thai Style Fish Mousse and Napa Cabbage

Thai Style Fish Mousse and Napa Cabbage

This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and limes in my refrigerator and I decided to use them to create this dish. The … Continue reading

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Spaghetti alla Carbonara

Spaghetti alla Carbonara

Spaghetti alla Carbonara is one of our favorite dishes that I make often because it is such great comfort food: filling and full of flavor. If you are a long time follower of this blog with a good memory, you may remember that I already posted a recipe for carbonara over four years ago. I … Continue reading

Roasted Beets, Mackerel, Balsamic

Roasted Beets, Mackerel, Balsamic

The best dishes are those that use only a few ingredients. In this case: beets, mackerel, and balsamic vinegar (plus salt, pepper, and olive oil). It is a versatile dish: you could serve it lukewarm or at room temperature as a salad for lunch, or in a smaller portion as an appetizer, or as a … Continue reading

Fresh Cod alla Vicentina with Polenta

Fresh Cod alla Vicentina with Polenta

Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana padana or parmigiano reggiano). This is one of the exceptions where cheese is actually paired … Continue reading

Venison with Turnips and Peas

Venison with Turnips and Peas

This recipe is all about the turnips, small purple turnips that we get in spring and are called “meiraapjes” in Dutch. They look very pretty with their nice purple color, which unfortunately will be gone once you have peeled them. These turnips do not only look like radishes, but also the flavor is like radishes … Continue reading

Butternut Squash Risotto (Risotto alla Zucca)

Butternut Squash Risotto (Risotto alla Zucca)

There was a butternut squash in my pantry that needed to be used. The best Italian recipes are always the simplest, and so I decided to use the squash to make risotto with no other ingredients except the squash and the “usual suspects” for risotto: rice, stock, onion, white wine, butter, parmigiano, salt and pepper. … Continue reading

Turkey with Spinach

Turkey with Spinach

This is a recipe that started off as “what can I make from what is in my refrigerator”, but we liked it so much that it is now a regular feature on our menu. Turkey can be a bit boring, but served this way it is almost exciting. The combination with the tender and juicy … Continue reading

Dining in Stockholm: Frantzén**

Dining in Stockholm: Frantzén**

Frantzén in the old town of Stockholm is a small restaurant that seats only about 20. It has two Michelin stars and ranks 31 on the World’s 50 best restaurants or 16 on Opiniated About Dining. There are a few tables and there is seating at the bar with full few of the tiny kitchen. … Continue reading

Pasta with Asparagus Ends

Pasta with Asparagus Ends

We love green asparagus, especially when they are grilled on the BBQ, but every time I prepare them, it bothers me to discard the ends. About 40% of the weight is discarded that way. And so I wanted to experiment to see whether something edible could be made from green asparagus ends. I decided to … Continue reading

Chicken Satay (Saté Ajam)

Chicken Satay (Saté Ajam)

Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender and does not need to be cooked sous-vide to become tender. This changes the recipe … Continue reading

Vichyssoise (Cold Potato & Leek Soup)

Vichyssoise (Cold Potato & Leek Soup)

Stéphane of MyFrenchHeaven.com wrote so enthusiastically about Vichyssoise, which is a cold potato and leek soup, that I wanted to give it a try. I prepared it according to his recipe, and the result was a very elegant refreshing soup. The best recipes are usually the simple ones with only a few ingredients, and this … Continue reading

Strawberry Tartlets

Strawberry Tartlets

Strawberries with pastry cream on a sweet shortcrust pastry crust are a classic. You could make a large tart, but it looks much better and is easier to serve when you make individual tartlets. There are some special techniques used in this recipe: the strawberries are covered with a thin layer of apricot jam to … Continue reading

Passion Fruit Crème Brûlée

Passion Fruit Crème Brûlée

When I posted my recipe for crème brûlée, I got suggestions to try white chocolate creme brulee (which I did and liked) and passion fruit creme brulee as well. Blogging is a continuing source of inspiration for my cooking, and vice versa, and fellow bloggers and followers play a vital role in that process. And so … Continue reading

Involtini di Vitello (Stuffed Veal Bundles)

Involtini di Vitello (Stuffed Veal Bundles)

This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook these perfectly is of course sous-vide, but you can just as easily finish them in … Continue reading