This is a dish that I’ve enjoyed a lot on holiday in France. Strip steak is not as tender as ribeye and can be a bit tough. But since I like it on the rare side of medium rare, cooking … Continue reading Faux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal Herbs)
This dish was inspired by the ravioli we had at Lo Stuzzichino during our latest vacation to Italy: ravioli filled with ricotta perfumed with lemon zest, served with vongole. Although making your own ravioli from scratch requires some practice, this … Continue reading Lemon Ricotta Ravioli with Clams (Ravioli al profumo di limone con vongole)
Brasato al Barolo is a classic dish from the Italian region of Piemonte of beef braised in Barolo. Barolo is also known as the king of Italian wine, and is the most important wine from that region. Traditionally a beef … Continue reading Brasato al Barolo Sous Vide (Beef Braised in Barolo)
Although we have been to Campania a number of times, during our latest trip in September it was the first time that we got to enjoy a slice of Torta Caprese, which was at Villa Rosa. It is a flourless … Continue reading Torta Caprese (Chocolate Almond Cake)
Monkfish wrapped with prosciutto is a classic combination. By dry brining the fish first and then cooking it sous vide, the fish will be tender and juicy. It is important to remove the membrane of the monkfish, as it contracts … Continue reading Monkfish With Prosciutto Sous Vide
This is the third and final part of a short series about the wine trip I made with a group of the Dutch association of Vinologists (Verenigde Vinologen Nederland). The first part was about our tour of Oltrepò Pavese and … Continue reading Wine trip to Lombardia: Valtellina and Valcalepio
This is the second part of a short series about the wine trip I made with a group of the Dutch association of Vinologists (Verenigde Vinologen Nederland). The first part was about our tour of Oltrepò Pavese. After that we … Continue reading Wine trip to Lombardia: Franciacorta
I am a member of the Dutch association of Vinologists (Verenigde Vinologen Nederland) and after the great wine trip to Piemonte last year, I joined this year’s trip to Lombardia. Our guide for the trip was Fred Nijhuis, just like … Continue reading Wine trip to Lombardia: Oltrepò Pavese
In Italy at Villa Rosa di Nonna Rosa, I enjoyed sea bream with a squash velouté. I really liked this combination, so I decided to make this at home. Sea bream (orata) is a type of fish that dries out … Continue reading Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)
This was our third meal at Ristorante Ispinigoli, after earlier visits in 2017 and 2019 that I did not blog about. The hotel and restaurant is located in the mountains on the east side of Sardinia, near the town of … Continue reading Dining in Italy: Ispinigoli
Fradis Minoris is a fish restaurant on the southern coast of Sardinia in the town of Pula that has just received its first Michelin star. It is located on the dam that separates the lagoon of Nora from the open … Continue reading Dining in Italy: Fradis Minoris*
Our last dinner in Campania for this trip was at Taverna Estia, where we wanted to return after our great experience there 4 years ago. In the meantime they added outdoor seating. It is a family business with Mario Sposito … Continue reading Dining in Italy: Taverna Estia** (2022)
Chef Peppe Guida has two restaurants: Antica Osteria Nonna Rossa with a Michelin star, and an agriturismo called Villa Rosa di Nonna Rosa. The produce used at both restaurants comes from the agriturismo, from farm to table. We had dinner … Continue reading Dining in Italy: Villa Rosa di Nonna Rosa
For our 5th dinner at Torre del Saracino (and some other restaurants in this area) we made a bit of a detour, because the primary destination of our vacation is Sardinia. We were seated at the table in the corner … Continue reading Dining in Italy: Torre del Saracino** (2022)
Lo Stuzzichino is just around the corner from Don Alfonso in Sant’Agata Sui Due Golfi. It is an osteria that has been recognized by many guides as one of the best trattorie in Italy, including tre gamberi by Gambero Rosso. … Continue reading Dining in Italy: Lo Stuzzichino
We really enjoyed our first dinner at Don Alfonso 1890 in 2018, so it was the perfect restaurant to start off this year’s culinary adventures in Italy. This is a family business, run by two brothers and their mother. Apart … Continue reading Dining in Italy: Don Alfonso 1890** (2022)
If you cook octopus sous vide, you will get tender flavorful octopus, as well as a lot of flavorful liquid in the bag (more than a third of the original weight of the octopus, see this post). Het is a … Continue reading Octopus Risotto (Risotto al Polpo)
Originally posted on Stefan's Gourmet Blog:
Note added August 28, 2022: This was one of the first recipes that I published on my blog, over 10 years ago. This still remains one of my favorites, even though I don’t… Continue reading Tiramisù
Salmon mousse is a festive appetizer that is delicious yet easy to prepare. The only equipment you need is an immersion blender. You can serve it in small glasses like I did here, but it is also excellent for canapés: … Continue reading Salmon Mousse (Mousse di Salmone)
At Ubin restaurant in Costa Rica we enjoyed tuna that had been seared with fennel seed and coriander seed. I really liked this combination and wanted to try it at home. The photo was made with my phone in bad … Continue reading Seared Tuna with Coriander Seed and Fennel Seed
Bussia is one of my favorite restaurants in Amsterdam. I had not been for a while, due to Covid and because it is so popular that you usually need to make a reservation a few weeks in advance. The restaurant … Continue reading Dining in Amsterdam: Bussia (2022)
I wanted to introduce our best friends to fine dining in a Michelin starred restaurant, and thought Spectrum would be a great place to do it. The restaurant of chef Sidney Schutte opened in 2014 in the Waldorf Astoria hotel, … Continue reading Dining in Amsterdam: Spectrum** (2022)
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, … Continue reading Lobster Fettuccine (Fettuccine all’Astice)
When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good meat-to-fat ratio for burgers … Continue reading Venison Burger
This is a very simple recipe that I found in the Italian book “Le ricette di Osterie d’Italia”. The zucchini are boiled in the marinade and then left to cool. It can served as part of a spread of antipasti, … Continue reading Marinated Zucchini (Zucchine marinate)
When we visited Milano last year, we had a lovely evening with Bea of Viaggando con Bea and her husband Gigi. Bea brought me a very thoughtful gift: a book (in Italian) with recipes from Brianza (“Brianza in cucina: storia, … Continue reading Italian Chicken Pot Roast (Pollo nello stovin)
Risotto alle Rape is a simple risotto that is prepared with turnips in Italy, but can just as easily be prepared with kohlrabi (which is a close relative with a very similar flavor). As always with risotto, the quality is … Continue reading Turnip or Kohlrabi Risotto (Risotto alle Rape)
Char siu is one of my favorite dishes to prepare sous vide, because it is so easy and delicious. Because the pork is cooked for 24 hours in the marinade, I had always assumed there was no use in marinating … Continue reading Experiment with marinating before sous vide
Geranium in Copenhagen by chef Rasmus Kofoed has held 3 Michelin stars since 2016 and is ranked 6th on the World’s 50 best restaurants. A perfect location to celebrate our 20th wedding anniversary. The restaurant is located on the top floor of Copenhagen’s soccer stadium and offers wonderful sunset views. There is a set menu of 18 courses for DKK 3200. The wine pairing is offered at four price points: DKK 2000, 4000, 6000, or a whopping 18,000. We opted for the DKK 4000 pairing. It is very difficult to get a reservation, as the number of tables is limited. … Continue reading Dining in Denmark: Geranium***
“Høst” means harvest, to make it clear that this Nordic restaurant in Copenhagen bases its dishes on the best seasonal ingredients. It is part of Cofoco, the Copenhagen Food Collective. Reservations are accepted for two shifts: you can either start … Continue reading Dining in Denmark: Høst
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