Filed under Secondi di Carne (meat dishes)

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

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

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

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

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

Picanha Sous-Vide with Chimichurri

Picanha Sous-Vide with Chimichurri

Picanha is a cut of beef that is very popular in Brazil and Argentina, that is known as “rump cap” in the United States or as staartstuk in the Netherlands. It is a tender and flavorful piece of beef from the rear of the animal with a fat cap on top. In South America it … Continue reading

Soul Food, Part 2: Smothered Pork Chops

Soul Food, Part 2: Smothered Pork Chops

The second part of the soul food feast we prepared was smothered pork chops. This is a simple but tasty recipe: pork chops that are cooked low and slow in onion gravy. Of course we made this sous-vide, but you can make it on the stovetop, too. The most important for this dish is to get … Continue reading

Rina’s Ribs (Puntine “della Rina”)

Rina’s Ribs (Puntine “della Rina”)

This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, the land of prosciutto di Parma, aceto balsamico, Parmigiano Reggiano, and Lambrusco. She wrote a … Continue reading

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and the holy trinity of carrot, celery, and onion. As with all traditional recipes there are … Continue reading

Bacon-Wrapped Turkey Medallions

Bacon-Wrapped Turkey Medallions

Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean meat that is high in protein, which is nutritious but can be a bit bland. … Continue reading

Turkey Breast Sous-Vide Temperature

Turkey Breast Sous-Vide Temperature

Finding the right temperature and time for cooking sous-vide can be confusing, as many sources (both online and in the few books that cover sous-vide cooking) state different ‘optimal’ temperatures. One of the reasons for these differences is personal preference. Although most foodies agree that medium-rare is the best way to serve a steak, there … Continue reading

Cheese Enchiladas with Chilli con Carne

Cheese Enchiladas with Chilli con Carne

Enchiladas is Spanish for something like ‘covered in chilli’, and refers to tortillas dipped in chilli sauce. In this version corn tortillas are dipped in chilli con carne, stuffed with cheese, and baked with more chilli con carne and cheese. I saw it on Meals With Mel, and decided right away I wanted to try this Tex-Mex … Continue reading

Pork with Almonds and Paprika

Pork with Almonds and Paprika

Sometimes I fall in love with a recipe at first sight. This is what happened when I saw Pork and Almonds on Dave Chrichton’s blog Fine Dining at Home. Dave wanted to create a Spain-inspired dish, and served oven-roasted pork loin, wrapped in serrano ham, with an almond sauce and toasted almonds. When I saw … Continue reading

Lentil Salad with Rabbit and Corn

Lentil Salad with Rabbit and Corn

This is an original dish that I created based on what I had in my fridge and pantry. Succulent morsels of rabbit with a crispy crust are served atop a flavorful and healthy lentil and corn salad with tomatoes and red onions. For the crust on the rabbit I used cornmeal to echo the corn … Continue reading

Quail with Mushrooms Sous-Vide

Quail with Mushrooms Sous-Vide

I’m in trouble. Or at least I may be. I am thrilled and honored that Ireland’s #1 blogger and his famous ‘Wife’ are coming over for a visit. Yes, no one less than the one and only Conor Bofin. But, to my shock I realized I had not prepared and blogged about one of Conor’s recipes … Continue reading

Veal Roulade with Pistachios and Prosciutto

Veal Roulade with Pistachios and Prosciutto

This dish was inspired by a pork roulade stuffed with pistachios and prosciutto that Marina made for us when we visited. I thought it would be nice to make it with veal, and cook it sous-vide. That way, the meat is cooked perfectly from edge to edge, tender, and juicy. You could also cook this … Continue reading