It is always a treat when friends cooks for me. This simple but tasty dish is based on an appetizer that our friends Merel and Barthold served at a dinner party at their house. As usual with simple recipes, it all comes down to the best quality ingredients and good technique. Ceviche is a latin … Continue reading
Scaloppine are a popular secondo in Italy because they are delicious and quick to prepare. Thin slices of meat are pounded even thinner and then served with all kinds of sauces, like balsamic, Marsala, with eggplant, mozzarella and tomato, or the most famous version with prosciutto and sage: Saltimbocca. They are supposed to be veal, … Continue reading
“Bravo” is a Spanish word that can mean brave (as in courageous), but also wild, rough, or spirited, as in the name of the rough coastline near Barcelona (Costa Brava). And so Patatas Bravas could literally be translated as potatoes with spirit. This tapas dish of spicy potatoes is very popular, and there are many versions. The … Continue reading
In Spain we visited the city of Logroño, which is in the Rioja wine region but also famous for its tapas scene. One of my favorite tapas I tried there was smoked sardines (served on toast with roasted bell pepper). It turns out that it is pretty simple and quick to smoke sardines at home, and … Continue reading
During our trip to Spain last fall we gorged ourselves on researched many different types of tapas. One very popular kind of tapas that you see everywhere is croquettes with various fillings. They are crispy on the outside and creamy on the inside and a great way to finish leftovers: simply mix with some béchamel … Continue reading
A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To make up for the lack of proper meat, a lot of spices are used as well … Continue reading
This is what I had for dinner tonight (followed by a secondo of chicken breast). Spiralized Zucchini (also known as zoodles) is so well known as substitute for real pasta, that we’d almost forget that it is also really good in combination with real pasta. If you remember my posts about how to choose a … Continue reading
Next to paella, tortilla española or tortilla de patatas is one of the most famous national dishes of Spain. It can be found on restaurant menus, but it is also served as tapas. Patatas means potatoes, and that about sums it up: this is a type of omelette (similar to an Italian frittata) filled with potatoes. … Continue reading
Rillettes are usually made from meat, cooked slowly in fat until tender enough to be easily shredded, and then mixed with the fat. When my friend Robert mentioned he’d been gifted some skate and asked me to prepare it, skate rillettes is what I came up with. Rillettes are usually cooked in fat of the same animal, … Continue reading
Beurre noisette, literally hazelnut butter, is often used in French cooking and baking, and it is therefore good to know how to make it. The hazelnut doesn’t only refer to the color, but also to the nutty smell and taste of butter that has been treated this way. It can be used as a sauce … Continue reading
Yaprak Sarma is a Turkish dish of meat wrapped in grape leaves. Sarmak is Turkish for to roll or to wrap, and yaprak means leaf. Sarma are sometimes also called dolma (from dolmak, to fill or to stuff), but strictly speaking that applies to stuffed vegetables. Recently I’ve been reacquainted with a Turkish classmate from highschool, … Continue reading
Erbazzone is a savory pie from the town of Reggio Emilia in Northern Italy that is filled with chard (and sometimes also other greens, including spinach). I was reminded of it when Stefano posted his version of it. As usual with traditional Italian recipes, there are many versions. But for Erbazzone there seems to be … Continue reading
A couple of months ago, completely out of the blue, I received a message from Premshree of polkadotsocks.net. He mentioned he would be visiting Amsterdam, and wondered if I’d be interested in sharing a meal together. It’s always fun to meet food bloggers from other countries. I proposed we’d cook together, since I’d love to … Continue reading
Sachertorte is a famous cake from Vienna that I had never made before. Thanks to CampariGirl’s post I was reminded of it. A Sachertorte is a chocolate cake with two layers, separated by a layer of apricot jam and finished with a chocolate glaze. It was invented in 1832 and is still served in the Sacher Hotel … Continue reading
The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a fresh and light tomato flavor, I used fresh tomatoes for this risotto. The flavors blend … Continue reading
Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in protein (22%) and fiber (10%). To flavor the muffins I use parmigiano reggiano, dried oregano, … Continue reading
If you’ve been following my blog for some time, you may have noticed I really like the pairing of smoked eel with celeriac. And here is yet another dish based upon that combination, with the addition of toasted hazelnuts. The celeriac is pressure cooked with baking soda to caramelize it and deepen the flavor. The smoked … Continue reading
In Italy many recipes have a “rosso” version (with tomatoes) and a “bianco” version (without tomatoes). For instance, a “pizza bianca” means a pizza without tomatoes. This also goes for pasta sauces, amatriciana is usually rossa, but amatriciana bianca also exists (which is also called alla gricia). A famous recipe from Tuscany and Umbria is papparadelle … Continue reading
Duivekater is a traditional festive bread that originates in Amsterdam and surroundings and is now still popular in the Zaanstreek where I grew up (and still live), just north of Amsterdam. There are sources as far back as the 16th century describing this bread, and it is depicted on paintings like this one from Dutch … Continue reading
Stefano of Italian Home Cooking has done it again: he posted a delicious traditional Italian recipe that I had not heard of before. I love Ragù alla Napoletano, which is a large piece of beef braised in tomato sauce. The tomato sauce obtains a wonderful beefy flavor, and is served over pasta as primo piatto. Then … Continue reading
I don’t prepare enough classic French dishes, but luckily Nadia of Maison Travers keeps posting recipes to inspire me to cook more of them. In this case monkfish with Américaine sauce. This sauce, originally named Armoricaine, doesn’t have anything to do with America but has instead been named after Armorica, the ancient name for the … Continue reading
This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading
Ladyredspecs aka Sandra has a great blog Please Pass The Recipe, which I have been following for years. Although geographically speaking India is about halfway between us, in terms of climate or familiarity with the cuisine, she is a lot closer to Indian cuisine than I am. Lately Sandra has been posting Indian vegetable recipes … Continue reading
Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. The beef is stewed with red wine and served with mushrooms and pearl onions in a rich beefy sauce. I’ve posted before how to make it on the stovetop or using a pressure cooker. It is delicious, if you succeed in stewing the beef … Continue reading
Carnitas is a Mexican recipe to prepare pork: slow cooked in lots of lard. This will make the pork tender and juicy on the inside, with some crisp edges on the outside. With sous-vide and a broiler you can get a similar result that is very tasty and does not require a bucket of lard. … Continue reading
Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading
Spring is really arriving here in the Netherlands, but on some days it is still a bit chilly and perfect for a hearty pasta dish with the last of the season’s savoy cabbage. This humble pasta dish with cabbage and sausage is taken to the next level by adding some vinegar and some butter, which marry … Continue reading
There are so many food blogs out there that it is hard to find the really good ones. But once in a while I discover a new food blog that I really like, and one of those is Stefano’s Italian Home Cooking. After trying his hand at being a cookbook writer and chef, he now teaches … Continue reading
Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As Suzanne made the recipe as published and wasn’t completely happy, I decided to make some … Continue reading
When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart for you. You can look at what the meat will look like in the photo, … Continue reading
