We love clams and we love Thai food, so I knew right away this would be a winner. I mostly followed Hot Thai Kitchen’s recipe, but substituted chicken stock with Thai fish stock. These Thai clams are wonderfully fragrant and … Continue reading Thai Coconut Lemongrass Clams (hoi lai tom ka)
Pasta with sausage and fennel is one of our favorite pasta dishes, that I prepare on a regular basis. The flavors of the fennel, fennel seed, sausage, and pecorino cheese blend into one fantastic flavor. I like to prepare it … Continue reading Pasta with Sausage and Fennel (Gnocchetti Sardi con Salsiccia e Finocchio)
Pastrami is usually made by brining, smoking, and then steaming brisket or other types of meat. By using sous vide instead of steaming, the meat will be more tender and juicy. Brisket, especially if it is lean, is prone to … Continue reading Brisket Pastrami Sous Vide
Frangipane is a cream of ground almonds with sugar, eggs, and butter, and is a common ingredient in cakes. In the Netherlands strawberry cakes are often made in an elongated shape, are made with frangipane, and then called “aardbeienslof”. They … Continue reading Strawberry Frangipane Cake
Gaeng Som is a water-based Thai sour curry that can also be described as a spicy seafood and vegetable soup. Literally Gaeng means curry and Som means sour. The curry paste is easy to make from scratch, as it is … Continue reading Gaeng Som (Thai Sour Curry with Shrimp)
Thin slices of veal, referred to as scaloppine, are popular in Italian cuisine. They are tender but do not have a lot of flavor, and so they are usually served with some kind of sauce or topping. You often find … Continue reading Veal Scaloppine with Hazelnuts (Scaloppine con le nocciole)
On our trip to Portugal last fall we often saw porco preto on restaurant menus, also known as iberico pork or pata negra. This type of pork is mostly known for the cured iberico ham, but those pigs naturally have … Continue reading Portuguese pork in puff pastry
Today a recipe from Mexico to celebrate Cinco de Mayo. We love mushrooms, we love cheese, and we love Mexican food. So when I saw mushroom quesadillas on Irene’s blog, I immediately wanted to make them. In the end it … Continue reading Mushroom Quesadillas
Eggplant with mozzarella, basil, and tomato is one of my favorite flavor combinations. In this dish, veal scaloppine are added to make a luxurious dish that is worth of a special occasion. I’ve blogged about this dish before, but back … Continue reading Veal scaloppine with eggplant and mozzarella (Involtini di vitello con melanzane e mozzarella)
Arroz de marisco is a Portuguese seafood dish of rice with seafood that is like a soupy version of risotto. Click here for the regular recipe. For a more luxurious version, you can also make it with lobster, and then … Continue reading Portuguese Lobster Rice (Arroz de Lagosta)
The advantage of preparing a stock sous vide is that you are extracting the flavors in a sealed bag, so the aromas can’t go anywhere but into the stock. If you make a stock on the stove, all the aromas … Continue reading Lobster Stock Sous Vide
White asparagus are in season, and so it’s time to post a recipe that I cooked and photographed last year at the end of the asparagus season. White asparagus are the norm in Northern Europe. Although green asparagus are more … Continue reading White Asparagus Risotto (Risotti agli Asparagi Bianchi)
Since I’ve started blogging, I’ve been paying more attention to the presentation of the food that I cook — as it is only by photos (and words) that I can show my creations. However, I always put flavor first. Making … Continue reading Thai Royal Flower Dumplings (Chor Muang)
Vitello Tonnato is one of those classic dishes that are not ‘trendy’, but that I keep preparing because they are so delicious. It is originally from the Italian region of Piemonte. My blogging friend Stefano recommended this book about Piemontese … Continue reading Vitello Tonnato Sous Vide
In Italian pasta svuotafrigo means to make a pasta dish “to empty your fridge”, i.e. to dress pasta with what needs to be used up. I had some leftover kingfish in my fridge from making sushi and sashimi that needed … Continue reading Fresh Pappardelle with Kingfish, Scamorza, and Green Asparagus
Since we love Thai food and many recipes require kaffir lime leaves and kaffir lime zest, I decided to put 2 kaffir lime trees in my garden. They are in pots, so I can move them inside in winter. Kaffir … Continue reading Kaffir Lime Tartlets
Pork tenderloin with a sauce of mushrooms and cream (Varkenshaas met champignon-roomsaus) is a classic example of Dutch cuisine, but I had never prepared it before. It is often made with store-bought powdered instant sauce and very old-fashioned. But it … Continue reading Pork Tenderloin with Mushrooms and Cream (Varkenshaas met champignon-roomsaus)
If you apply the tips in this article, your home made pizza can be as good as what you get in most pizzerias, or even better. And you don’t even need a wood-fired pizza oven. Pizza has an interesting history, … Continue reading Top 10 Tips for the Best Home Made Pizza
Someone in our Dutch sous vide group on Facebook asked if anyone had ever tried to make erwtensoep (Dutch pea soup) sous vide. I had not, and my first thought was that it didn’t make any sense, because the peas … Continue reading Dutch Pea Soup Sous Vide (Erwtensoep)
Tuna is locally caught along the Algarve in Southern Portugal, and so the local cuisine also includes recipes for tuna. Cebolada de atum is one of the most common dishes. The name “cebolada” refers to the onions in the dish and … Continue reading Cebolada de Atum (Tuna with Onions and Bell Peppers)
Coq au vin is a famous French dish of chicken stewed in red wine. As the name implies, the recipe was originally devised to prepare a rooster. As they were usually slaughtered when they were old and tough, it took … Continue reading Rooster Sous Vide
This orange cake is simple to make but has a special flavor because of the orange juice, orange zest, and orange syrup. I’ve made it using this Italian recipe, with some minor changes. It is great for breakfast (very Italian … Continue reading Orange Cake (Torta all’Arancia)
Today, January 26th, is International Sous Vide Day and it is the 50th anniversary of sous vide. I joined a global panel discussion about sous vide cooking. To watch the panel discussion, register for free at InternationalSousVideDay.com. The panel discussion … Continue reading The International Sous Vide Association (ISVA)
I enjoy cooking, but it is also a great pleasure if someone cooks for me for a change. I appreciate it all the more because it can be nerve-wracking or at least intimidating to cook for a more experienced cook. … Continue reading Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice
Sous vide is a very precise cooking technique when it comes to temperature control. This is especially useful for cooking meat and fish, because proteins react strongly to a difference in temperature. A difference of 2 degrees Celcius or 5 … Continue reading Chicken Breast Sous Vide Time Experiment
In Italian cooking, an important distinction in pasta sauces is between ‘red’ (with tomato) and ‘white’ (without tomato). Many recipes come in white and red versions. I often have both versions on my blog, such as wild boar ragù (red … Continue reading Fresh Pappardelle with Mushroom and Walnut Ragù
Lobster Thermidor is a classic French dish that I had not prepared before. Now I regret that, because it is really delicious and I will definitely make it again. As I am somewhat of an ‘adopted Italian’, I don’t tend … Continue reading Lobster Thermidor
In Facebook groups I see many people using a sous vide stick in a pot or in a container without a cover or insulation. This made me wonder how much difference it actually makes for your electricity bill and your … Continue reading Why You Should Cover and Insulate Your Sous Vide Container
This elegant appetizer was inspired by a dish we enjoyed at Roeland Klein’s Avenida in Portugal. A grilled sardine fillet is served on tomato concassé, surrounded by a tomato dashi. The combination of flavors is very nice. The tomatoes and … Continue reading Grilled Sardine with Tomato Dashi and Tomato Concassé
This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green … Continue reading Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple
