Filed under 3. Secondi (main courses)

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

Simple Shahi Salmon

Simple Shahi Salmon

I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). I posted photos of the food and wine I enjoyed in India on the Facebook … Continue reading

Smoked Duck Legs Sous-Vide

Smoked Duck Legs Sous-Vide

It is wonderful how much culinary inspiration I get from other bloggers and my followers. Today’s recipe was inspired by Cecil Brewer, a follower who e-mails me his ideas and recipes. Cecil uses a slightly different technique because he uses a brine instead of a dry rub and he smokes the duck legs much longer … Continue reading

Sole with Yogurt Remoulade Sauce

Sole with Yogurt Remoulade Sauce

Fried fish is really good with remoulade sauce, but that mayonnaise-based sauce is not the most healthy of options. And so I decided to try making a version with yogurt at its base, and tried it with baby sole, pan-fried in clarified butter. It was delicious! Clarified butter is much easier to use than regular … Continue reading

Grilled Sardines

Grilled Sardines

This blog is sometimes about fancy food or wine, but mostly it is about food prepared from scratch using high quality fresh ingredients, in such a way that the ingredients shine. During our travels I didn’t do a lot of cooking that was interesting enough to blog about, but these sardines were so fresh that … Continue reading

Duck with Cherries and Port Sauce

Duck with Cherries and Port Sauce

For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny port, vintage port is like regular red wine in that you should finish the bottle … Continue reading

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Roasted Beets, Mackerel, Balsamic

Roasted Beets, Mackerel, Balsamic

The best dishes are those that use only a few ingredients. In this case: beets, mackerel, and balsamic vinegar (plus salt, pepper, and olive oil). It is a versatile dish: you could serve it lukewarm or at room temperature as a salad for lunch, or in a smaller portion as an appetizer, or as a … Continue reading

Fresh Cod alla Vicentina with Polenta

Fresh Cod alla Vicentina with Polenta

Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana padana or parmigiano reggiano). This is one of the exceptions where cheese is actually paired … Continue reading

Venison with Turnips and Peas

Venison with Turnips and Peas

This recipe is all about the turnips, small purple turnips that we get in spring and are called “meiraapjes” in Dutch. They look very pretty with their nice purple color, which unfortunately will be gone once you have peeled them. These turnips do not only look like radishes, but also the flavor is like radishes … Continue reading

Turkey with Spinach

Turkey with Spinach

This is a recipe that started off as “what can I make from what is in my refrigerator”, but we liked it so much that it is now a regular feature on our menu. Turkey can be a bit boring, but served this way it is almost exciting. The combination with the tender and juicy … Continue reading

Involtini di Vitello (Stuffed Veal Bundles)

Involtini di Vitello (Stuffed Veal Bundles)

This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook these perfectly is of course sous-vide, but you can just as easily finish them in … Continue reading

Crab-Crusted Halibut with Asparagus and Madeira Sauce

Crab-Crusted Halibut with Asparagus and Madeira Sauce

After preparing shrimp-crusted grouper with spinach and butter beans, which was inspired by a crab-crusted grouper I’d had in Miami Beach, I decided to try a crab-crusted version as well. You can prepare this with any type of white fish that doesn’t flake easily, like wolffish (zeewolf), halibut, or grouper. For variation I paired it with grilled … Continue reading

Fish and Parsnip Balls with Tarragon

Fish and Parsnip Balls with Tarragon

I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that there is tarragon in the remoulade sauce (as well as the similar chervil) and that … Continue reading