This is what we had as secondo piatto for our Christmas dinner this year. This dish is very suitable for a special occasion, as you can prepare almost everything beforehand and to serve you only need to quickly brown the … Continue reading Venison Rolls Stuffed With Porcini Mushrooms and Red Wine Sauce
In Sardinia braised mutton is a regular item on restaurant menus. It has more depth of flavor and is more unctuous than lamb. If you can’t find mutton, you can also make this with lamb or even beef. You can … Continue reading Sardinian Mutton Sous Vide (Pecora in Umido)
At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes. Zuppa Gallurese is a kind … Continue reading Zuppa Gallurese con Ghisadu
Brisket is a big deal in Texas. There are brisket smoking competitions. It takes hours to smoke a perfect brisket, tending the fire to keep the temperature just right, and spraying the brisket with liquid (such as apple juice) to … Continue reading Smoked Brisket Sous Vide
Ossobuco is a classic Italian dish from Milan: braised veal shank, often served with a saffron risotto on the side (which is the exception to the Italian rule that pasta or rice (primo piatto) is not served together with meat … Continue reading Ossobuco Sous Vide Time and Temperature Experiment
This is a dish that I’ve enjoyed a lot on holiday in France. Strip steak is not as tender as ribeye and can be a bit tough. But since I like it on the rare side of medium rare, cooking … Continue reading Faux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal Herbs)
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)
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
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)
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
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)
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
Bollito misto is a classic Italian recipe from Piemonte of boiled meat with various sauces, including salsa verde. At Ristorante Trippi in Valtellina I enjoyed a dish inspired by bollito misto, which was a boiled blade of beef with salsa … Continue reading Braised Blade of Beef Sous Vide with Peperonata and Salsa Verde
Pheasant fillet dries out easily, but with sous vide it is a piece of cake to prepare it tender and juicy every time. The idea for the sauce comes from restaurant Le Due Lanterne in Nizza Monferrato, Italy. There the … Continue reading Pheasant Fillet Sous Vide with a Mushroom Marsala Cream Sauce
After enjoying pork cheeks during our trip to Portugal last year, this year in Italy we had several different renditions of veal cheeks. The veal cheeks we had at Mariella were amazingly tender and flavorful, so back home I wanted … Continue reading Veal Cheeks Sous Vide (Guancialino brasato)
Due to the pandemic I can’t visit wineries, but thankfully sometimes a winery sends over some samples. I will write more about the wines of Bisci from Matelic from the Marche region in Italy in my next post. Their 2017 … Continue reading Lamb with Mint Sauce and Green Asparagus
Pastrami is usually made by brining, smoking, and then steaming brisket or other types of meat. By using sous vide instead of steaming, the meat will be more tender and juicy. Brisket, especially if it is lean, is prone to … Continue reading Brisket Pastrami Sous Vide
Thin slices of veal, referred to as scaloppine, are popular in Italian cuisine. They are tender but do not have a lot of flavor, and so they are usually served with some kind of sauce or topping. You often find … Continue reading Veal Scaloppine with Hazelnuts (Scaloppine con le nocciole)
On our trip to Portugal last fall we often saw porco preto on restaurant menus, also known as iberico pork or pata negra. This type of pork is mostly known for the cured iberico ham, but those pigs naturally have … Continue reading Portuguese pork in puff pastry
Eggplant with mozzarella, basil, and tomato is one of my favorite flavor combinations. In this dish, veal scaloppine are added to make a luxurious dish that is worth of a special occasion. I’ve blogged about this dish before, but back … Continue reading Veal scaloppine with eggplant and mozzarella (Involtini di vitello con melanzane e mozzarella)
Vitello Tonnato is one of those classic dishes that are not ‘trendy’, but that I keep preparing because they are so delicious. It is originally from the Italian region of Piemonte. My blogging friend Stefano recommended this book about Piemontese … Continue reading Vitello Tonnato Sous Vide
Coq au vin is a famous French dish of chicken stewed in red wine. As the name implies, the recipe was originally devised to prepare a rooster. As they were usually slaughtered when they were old and tough, it took … Continue reading Rooster Sous Vide
I enjoy cooking, but it is also a great pleasure if someone cooks for me for a change. I appreciate it all the more because it can be nerve-wracking or at least intimidating to cook for a more experienced cook. … Continue reading Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice
We spent most of our trip to Portugal on the coast and so had lots of fish and seafood. When we did have meat, stewed pork cheeks were often on the menu. They were often iberico pork, referred to as … Continue reading Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco)
Chicken Piri Piri is a popular dish from the Algarve in Portugal. The name “piri piri” refers to the type of chilli pepper used in de marinade or sauce. If you can’t find this particular type of chilli pepper, you … Continue reading Chicken Piri Piri (Frango Piri Piri)
Next week, August 21-23 2020, the second Sous Vide Summit of the International Sous Vide Association will be held. Because of COVID it will be a virtual conference, so the good news is you can join from anywhere. And I … Continue reading Pollo alla Cacciatora Sous Vide
Most of the times when I’ve had paella in a restaurant or made it myself, it has always contained seafood. But there are also paella recipes without seafood, like this one from Alicante with rabbit and snails. Eva of KitchenInspirations … Continue reading Paella with Rabbit and Snails (Arroz con Conejo y Caracoles)
Wild game is the ultimate ‘free range’ meat with more flavor and benefits from a sustainability perspective. Wild boar cheeks are one of my favorite cuts because they are cheap, very flavorful, and easy to prepare sous vide. They have … Continue reading Pulled Boar Cheeks Sous-Vide
Artichokes are served with mint in Rome as carciofi alla romana and lamb is often served with mint. So it is the mint that provided the inspiration for this dish. Instead of neck of lamb you could also use leg … Continue reading Neck of Lamb and Artichokes Sous-Vide
Deshebrada literally means “shredded” in Spanish. It is also the short name for a beef stew in Mexico. I saw this recipe for shredded beef with green pepper strips on Irene’s blog, and knew at once I wanted to make … Continue reading Sous-Vide Mexican Shredded Beef With Green Peppers (Deshebrada)
Stefan's Gourmet Blog 