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 … Continue reading Duck with Cherries and Port Sauce
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 … Continue reading Hummus
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”, … Continue reading Quark Cake with Cherries (Kwarktaart met Kersen)
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 … Continue reading Thai Style Fish Mousse and Napa Cabbage
Lamb shank is one of my favorite cuts of meat, especially when cooked sous-vide. It is so flavorful, tender, and moist. And so I keep coming up with new ways to prepare it. In this case I thought it would … Continue reading Lamb Stew with Smoked Paprika and Zucchini
My friend Melvin is great at cooking Asian dishes, and recently he made tom yum goong for us. This is a sour (from lime) and spicy (from chillis) Thai soup with shrimp. We liked it a lot, so I wanted … Continue reading Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
Although in Italy eel is mostly eaten in winter time, fresh eel is available here in summer. And so I’ve made a summer version of eel ragù by making it with fresh tomatoes and basil. This makes the ragù very … Continue reading Tagliatelle with Eel (Tagliatelle al Ragù di Anguilla)
Stefan's Gourmet Blog 