Filed under Contorni (side dishes)

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

Leek Royale (Royale de Poireaux)

Leek Royale (Royale de Poireaux)

Many recipes tell you to use the white part of leeks, so my attention was caught at once when Elie wrote about Leek Royale on his blog Oven-Dried Tomatoes. Royale de Poireaux is a French side dish that is essentially a leek ‘custard’ made with eggs and cream. The green part of the leeks is … 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

Soul Food, Part 3: Turnip Greens

Soul Food, Part 3: Turnip Greens

For a vegetable side for our soul food feast of dirty rice and smothered pork chops, we decided on turnip greens (Dutch: raapstelen, Italian: cime di rape). This preparation is suitable for other types of bitter greens as well, like mustard greens, turnip greens, or even broccoli. It is very easy and very tasty. You … Continue reading

Soul Food, Part 1: Dirty Rice

Soul Food, Part 1: Dirty Rice

My co-worker Selena suggested we prepare a soul food meal together, and I thought that was a wonderful idea. I was curious to try it and what better way than together with someone who grew up with soul food?! This is Selena, preparing her family recipe corn bread. We prepared several soul food dishes, and … Continue reading

Slow Roasted Kale

Slow Roasted Kale

Baking or slow roasting is an original way to prepare kale. It takes a long time to bake, but most of that is inactive time. This version with Italian flavors has great depth of flavor and a nice texture. For best results, remove the tough central ribs before shredding the kale. Ingredients For 2 servings … Continue reading

Slow-Roasted Cauliflower

Slow-Roasted Cauliflower

This post is dedicated in loving memory to Richard. Even though I’ve only known him for three years and I’ve had the pleasure to meet him ‘in real life’ only once for a wonderful weekend at his home, he was very dear to me and it is still hard to believe he is no longer with … Continue reading

Cactus with Corn

Cactus with Corn

I’m always interested in trying new foods. And so I was intrigued when Richard posted a recipe for cactus on  his wonderful blog REMCooks. Richard is a great connoisseur of Mexican cuisine, and his recipes are always delicious. Once you remove the spines, the cactus is fine to eat. There is only one issue. In … Continue reading

Stir-fried Loofah

Stir-fried Loofah

I was feeling adventurous at the Asian market and bought this vegetable that I had never seen or heard of before. It looked like a cucumber with ridges and the sign said “terroi”. When I googled that on my phone, I got no hits whatsoever. As I was feeling adventurous, I bought it anyway and … Continue reading

Stuffed Round Zucchini

Stuffed Round Zucchini

Lately round zucchini have shown up around here. After seeing Marina using them to make stuffed zucchini, I thought I’d try that too. My version is vegetarian, but I did use her idea of using coriander seed to give an interesting flavor to the stuffing. Since I had an unexpected guest for dinner, I had … Continue reading

Braised Cauliflower (Cavolfiore Affogato)

Braised Cauliflower (Cavolfiore Affogato)

A traditional side dish of Sicily is Bastaddi affucati, a Sicilian type of purple cauliflower braised with wine. I got the inspiration to try this dish from Viaggiando con Bea. Since bastaddu (in Sicilian, bastardo in Italian) is difficult to find outside of Sicily, the version with regular cauliflower (cavolfiore) is more widespread. Affucatu (affogato in Italian) … Continue reading

Caramelized Carrot Puree

Caramelized Carrot Puree

The first recipe I tried from Modernist Cuisine at Home was Caramelized Carrot Puree. The flavor of the carrots is intensified by pressure cooking them with baking soda. The baking soda allows caramelization to occur at temperatures that a pressure cooker can generate. I really liked the result, although I think I will pressure cook … Continue reading

Wiener Erdäpfelsalat (Viennese Potato Salad)

Wiener Erdäpfelsalat (Viennese Potato Salad)

Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian thing I could find on the menu: Wienerschnitzel mit Erdäpfelsalat. Erdäpfelsalat is the Austrian word … Continue reading

Salt-Baked Beetroot Experiment

Salt-Baked Beetroot Experiment

After really having liked salt-baked beetroot at Bord’eau, I decided to make this myself and served it as side for smoked ham of lamb for Christmas. When I googled for some recipes, I noticed that some recipes used only salt, whereas some recipes make a more elaborate crust with egg whites and other ingredients that … Continue reading

Chard Stems Gratin

Chard Stems Gratin

I don’t have many leftovers, because I usually cook exact portions. Sometimes I do have leftover ingredients, and I don’t like to throw away any food. One typical leftover ingredient is the stems of chard, because the leaves are used for a recipe such as these lovely pansoti and then the stems are left. From … Continue reading

Butternut Squash Tartlets

Butternut Squash Tartlets

Oops! On November 25, I blogged about Duck Breast Sous-Vide with Duck Red Wine Demi-Glace and promised that my next post would be about the side dish shown on the plate: butternut squash tartlets. Then I got so excited about the homemade Barolo Chinato I had just tried for the first time that I wanted to blog … Continue reading

Fennel Gratin (Finocchi Gratinati)

Fennel Gratin (Finocchi Gratinati)

As a main course for the serata piemontese I prepared Brasato al Barolo, beef braised in Barolo wine. I used a wagyu brisket for this that was cooked sous-vide with 2 bottles of Barolo and aromatics for 48 hours at 57ºC/135ºF. The meat was tender and juicy and the sauce was amazing. I asked my … Continue reading

Tian Provençal

Tian Provençal

When I saw Richard McGary’s vegetable tian, I knew I’d prepare one too. A tian is actually named after the traditional earthenware dish they are made in. There are vegetable tians, meat tians, and fish tians. I wanted to prepare a tian as a side dish, and so I chose a very traditional tian provençal … Continue reading

Eggplant Caprese Pasta Salad

Eggplant Caprese Pasta Salad

Pasta salads are great summer food and perfect as a side for a cook out. I like to prepare pasta salads with lots of vegetables, as a cook out or BBQ as we call it here usually involves a lot of meat. For some variation from a Greek style pasta salad, I prepared this pasta … Continue reading

Caponata

Caponata

Caponata is a sweet & sour Sicilian dish, consisting of eggplant simmered in tomatoes with other ingredients such as olives and pine nuts. It is eaten either as antipasto (appetizer) or as contorno (side dish) and can be served warm or at room temperature. As with many traditional Italian dishes, there are a lot of different versions … Continue reading

Fennel Sous-Vide Fondant

Fennel Sous-Vide Fondant

After the success of parsnip sous-vide fondant, I decided to prepare more vegetables this way. My next experiment was with fennel, and it turned out great. The recipe is very simple and very tasty. The nice thing about parcooking the fennel sous-vide is that the fennel becomes tender but stays firm at the same time, … Continue reading