Filed under 3. Secondi (main courses)

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

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