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
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)
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
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
There are already two similar recipes on this blog, ravioli with green asparagus and goat cheese and white asparagus ravioli with prosciutto, but the combination of white asparagus and goat cheese is so good that I wanted to share this … Continue reading Goat Cheese and White Asparagus Ravioli
Vignarola is a stew of the vegetables that grow around Rome at the end of Spring, beginning of Summer. I was reminded of this dish by Jo’s Frascati Cooking That’s Amore. Vignarola can be a contorno (side dish), minestra (hearty … Continue reading Vignarola (Roman Vegetable Stew)
This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions
I often get inspiration for dishes from wine pairings. I like rack of lamb with a red Burgundy, and aged red Burgundy can have a hint of cauliflower. And so I created this dish of rack of lamb with slow-roasted … Continue reading Rack of Lamb Sous Vide with Slow-Roasted Cauliflower
Tonno di Coniglio is a classic Italian recipe from the region of Piemonte. It literally means “Tuna of Rabbit”. In Italy, tuna is preserved in glass jars with olive oil, and this recipe is rabbit prepared as if it were … Continue reading Tonno di Coniglio Sous Vide (Italian Marinated Rabbit)
Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)
In Costa Rica we enjoyed this physalis liquor at Ubin restaurant, and decided to purchase a bottle to bring home with us. Physalis is a fruit from the Andes that has many names, including goldenberry and cape gooseberry (because they … Continue reading Physalis and Chocolate Tartlets
When I make ravioli, usually I put most of the ingredients in the filling and serve them with a simple sauce. But when I had ravioli stuffed with ricotta and seafood ragù at Pepe Nero, I realized that the other … Continue reading Ravioli di Ricotta al Ragù ai Frutti di Mare
Last fall we had a wonderful evening with Bea at Antica Trattoria Galleria in Milano, where we enjoyed a risotto that was listed on the menu as Risotto all Longobarda. It contained porcini mushrooms, taleggio cheese, and saffron. Here is … Continue reading Risotto alla Longobarda (Risotto with Dried Porcini Mushrooms, Taleggio, and Saffron)
Saltimbocca alla Romana is one of my favorite dishes. It is delicious and very quick to prepare. It is a classic dish from Rome, and the name “jump in the mouth” refers to its deliciousness. The recipe for Saltimbocca is … Continue reading Saltimbocca alla Romana
This mushroom soup is surprisingly simple to prepare, yet so delicious and elegant. The star of the dish is fresh truffle. I used black winter truffle, because that is what’s available at the moment. Although truffle isn’t cheap — this … Continue reading Mushroom Soup with Truffle
This is my favorite way of preparing cod. And so I was surprised to find that I had not yet shared it with you on my blog, when I did the post about what we eat on a daily basis. … Continue reading Merluzzo alla Palermitana (Baked Cod With Crust)
Anolini in brodo is a typical dish from the region of Parma that intrigued me when I enjoyed it at Locanda Mariella. The small round ravioli are filled with stale bread that is soaked in meat jus. The result is … Continue reading Anolini in Brodo (Round Ravioli in Broth from Parma)
These Chinese shrimp dumplings are so good and worth the effort to make from scratch, even though it takes 1.5 to 2 hours to make a batch. They are just like the shrimp dim sum Har Gow (虾饺), but with … Continue reading Shrimp Dim Sum
When I was writing the recent post about dishes we have on a regular basis, I noticed that there were a few dishes that I make several times per year, but are not featured on the blog yet. As there … Continue reading Penne with Roasted Celeriac (Penne al Sedano Rapa al Forno)
Melanzane fritte in pastella are slices of eggplant/aubergine dipped in batter and then deep fried until crispy on the outside and creamy on the inside. With some basil and tomato dipping sauce this is a lovely appetizer, that could also … Continue reading Fried Eggplant (Melanzane Fritte in Pastella)
Stefan's Gourmet Blog 