Scallops were on sale if bought by the kilo (2.2 lbs), so I smoked some as an appetizer and cooked the remainder sous-vide to be able to keep them longer. But you can also prepare this dish using raw scallops. … Continue reading Pasta with Scallops and Bell Pepper
Dry aging is a technique that is applied to meat for three reasons: it concentrates the flavors by reducing the amount of water; it tenderizes the meat by the slow activity of enzymes that are naturally present in the meat; … Continue reading Umai Bags For Dry Aging Steak At Home
There are two restaurants holding three Michelin stars in the Netherlands: Librije and Inter Scaldes. Librije has held the 3 stars since 2004 and we have eaten there every year since (click here for the review of our latest visit). … Continue reading Dining in the Netherlands: Inter Scaldes*** (2020)
Clafoutis is a famous French pie with cherries. You can find my rendition of the classical version here. Since cherries work well with chocolate, I thought there must also be a variation with chocolate. Some googling did indeed confirm that … Continue reading Chocolate and Cherry Clafoutis (Clafoutis chocolaté aux cerises)
