Filed under 3. Secondi (main courses)

How To Cook Fish Fillets On The Skin

How To Cook Fish Fillets On The Skin

Fish fillets, such as European sea bass (also known by the Italian name branzino or the French name loup de mer) or sea bream (also known by the Italian orata or the French daurade) are great when cooked on the skin. If done right, the skin will be crispy while the flesh is tender and … Continue reading

Pork Tenderloin with Apricot Ginger Sauce

Pork Tenderloin with Apricot Ginger Sauce

It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with fruit, and serve the apricot sauce with pork. I decided on pork tenderloin, but pork … Continue reading

Grilled Sea Bream and Fennel

Grilled Sea Bream and Fennel

Even in the moderate Dutch climate in summer we have days that are so warm that it is nicer to cook outside than inside. What is locally called “barbecue” is usually a festive meal where everyone participates in the cooking process. This involves mostly cheap meat that ends up burnt on the outside and undercooked … Continue reading

Warm-Aged and Hay-Smoked Beef Picanha

Warm-Aged and Hay-Smoked Beef Picanha

The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap in English, or staartstuk in Dutch. It has a triangular shape and is covered by … Continue reading

Sole with Mint, Peas, and Fennel

Sole with Mint, Peas, and Fennel

This is an elegant dish for a dinner party that is easy to prepare. Flatfish with mint sauce is a combination I saw in one of Biba Caggiano’s cookbooks. In this case I used sole. If turbot is the king of flatfish, then sole certainly is the queen. But you could also use turbot or … Continue reading

Monkfish à l’Américaine (Lotte à l’Armoricaine)

Monkfish à l’Américaine (Lotte à l’Armoricaine)

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

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon Sous-Vide

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 Sous-Vide, Then Broiled

Carnitas Sous-Vide, Then Broiled

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

Fish Tacos

Fish Tacos

We love Mexican food and we love fish, so I wanted to make fish tacos. I looked at many recipes, but many did not appeal to me because the fish was breaded and/or served with a white sauce. But then I found Pati Jinich’s recipe for Rodrigo-Style Fish. That recipe seemed very nice because of … Continue reading

Grilled Swordfish with Ratatouille

Grilled Swordfish with Ratatouille

When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a reasonable price. Swordfish is very meaty with a mild fish flavor. I served with ratatouille … Continue reading

Leek and Squash Tart

Leek and Squash Tart

When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as well as poppyseed, and so I followed her advice and prepared it right away. It … Continue reading

Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Following other blogs is a great way to discover new recipes. I saw a Mexican shrimp meatball soup on my blogging buddy’s Kathryn’s blog, Anotherfoodieblogger. Regular albóndigas from Spain are meatballs cooked in tomato sauce, but these shrimp balls are cooked in something that is more like a tomato soup. You should buy shrimp with heads and shells for … Continue reading

Pulled Pork Sous-Vide

Pulled Pork Sous-Vide

Pulled pork is a classic dish from the South of the United States. Purists may not agree with the method I present here, as they insist that pulled pork has to be made by tending a smoker for hours and hours, and that one has to worry about stuff like a ‘smoke ring’ and ‘bark’. … Continue reading

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de veau is a classic French dish that I was reminded of by Nadia. Visit her wonderful blog for a classic recipe. I’ve prepared a sous-vide version that turned out delicious. Blanc is French for white, and so everything but the parsley in this recipe is ‘white’: veal, mushrooms, pearl onions, white sauce, and … Continue reading

Salmon and Sea Bass Glued Together

Salmon and Sea Bass Glued Together

What you see in the photo above is the result of a bit of playfulness. Or silliness. It is salmon and sea bass, glued together, and then cooked sous-vide as if it is some kind of mutant fish with layers of orange-pink and white flesh. This is possible by using a (perfectly natural and harmless) … Continue reading

Flank Steak Sous-Vide Temperature Experiment

Flank Steak Sous-Vide Temperature Experiment

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become tender. This has as an advantage that the beef retains as much juices as possible, because … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Spaghetti Squash with Clams and Pancetta

Spaghetti Squash with Clams and Pancetta

Have you ever heard of spaghetti squash? I had not until I read about it on Shanna’s wonderful blog. Coincidence or not, this autumn for the first time I saw spaghetti squash in markets here. The name may sound strange, but when you look at the texture of the cooked squash it is clear where the … Continue reading

Venison Shank Sous-Vide

Venison Shank Sous-Vide

There isn’t much wildlife in the Netherlands, but there is some. The nearby dunes that are used to filter the drinking water for the city of Amsterdam (Amsterdamse Waterleidingduinen) have so much deer running around in them, that the authorities have decided that some have to be shot in order to prevent suffering from starvation. … Continue reading

Trout and Potatoes from the Oven

Trout and Potatoes from the Oven

Often simple preparations are the best. In this case a trout is wrapped in aluminum foil and baked in the oven, while potatoes are roasted in the same oven and with the same flavors (rosemary and garlic). The only tricky part is cooking the trout just right: too short and it will still be raw … Continue reading