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Stefan's Gourmet Blog

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Category: Cooking

Sous-Vide tips & tricks6 Comments

Bife de Tira Sous-Vide

September 19, 2020September 19, 2020 StefanGourmet

Bife de tira is a cut of beef that I had not seen before, so I bought it out of curiosity. It did look nicely marbled. I tried to google it to find out what it was, but found contradicting … Continue reading Bife de Tira Sous-Vide

Mexican cuisine10 Comments

Mexican Street Corn (Elotes Asados)

September 14, 2020September 14, 2020 StefanGourmet

Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog … Continue reading Mexican Street Corn (Elotes Asados)

Asian cuisine5 Comments

Thai Green Papaya Salad (Som Tum)

September 13, 2020September 13, 2020 StefanGourmet

Green papaya is an intriguing ingredient to me, because it is just an unripe papaya, but here in the Netherlands costs about three times as much as a ripe one. The green papaya itself doesn’t have much flavor and provides … Continue reading Thai Green Papaya Salad (Som Tum)

Sous-Vide tips & tricks12 Comments

The Use of Chilling After Cooking Steak Sous-Vide

September 12, 2020October 30, 2020 StefanGourmet

The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide

Sous-Vide tips & tricks5 Comments

Pork Neck or Pork Shoulder Sous Vide Temperature Experiment

September 8, 2020 StefanGourmet

Yesterday I was interviewed by Jason Logsdon of Amazing Food Made Easy for the Exploring Sous Vide Show. Click here to watch the full interview on Facebook. It was great to talk to Jason about topics like how to use … Continue reading Pork Neck or Pork Shoulder Sous Vide Temperature Experiment

4. Dolci (dessert), Asian cuisine4 Comments

Mango and Sticky Rice (Kao Niew Mamuang)

September 6, 2020September 6, 2020 StefanGourmet

I have never been to Thailand, but I love Thai food (so I should probably go there at some point, if only for the food). Luckily my friend Melvin has been to Thailand many times, so together with Thai bloggers … Continue reading Mango and Sticky Rice (Kao Niew Mamuang)

Asian cuisine4 Comments

Duck Lettuce Wraps

August 30, 2020August 30, 2020 StefanGourmet

These duck lettuce wraps are somewhat similar to mandarin pancakes with peking duck, but a lot less work to make (and a lot lower on carbs, if that matters to you). The crunchy lettuce with the flavorful filling has a … Continue reading Duck Lettuce Wraps

Sous-Vide tips & tricks7 Comments

Adapting Classic Stew Recipes for Sous-Vide

August 24, 2020 StefanGourmet

Yesterday I spoke at the Sous Vide Summit of the International Sous Vide Association about how to adapt stew or braise recipes for sous-vide. Because of the pandemic, the conference was held virtually. It was a great conference and if … Continue reading Adapting Classic Stew Recipes for Sous-Vide

Secondi di Carne (meat dishes)4 Comments

Pollo alla Cacciatora Sous Vide

August 15, 2020August 16, 2020 StefanGourmet

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

2. Primi (pasta, risotto)4 Comments

Pasta with Scallops and Bell Pepper

July 26, 2020July 26, 2020 StefanGourmet

Scallops were on sale if bought by the kilo (2.2 lbs), so I smoked some as an appetizer and cooked the remainder sous-vide to be able to keep them longer. But you can also prepare this dish using raw scallops. … Continue reading Pasta with Scallops and Bell Pepper

Cooking6 Comments

Umai Bags For Dry Aging Steak At Home

July 14, 2020July 14, 2020 StefanGourmet

Dry aging is a technique that is applied to meat for three reasons: it concentrates the flavors by reducing the amount of water; it tenderizes the meat by the slow activity of enzymes that are naturally present in the meat; … Continue reading Umai Bags For Dry Aging Steak At Home

4. Dolci (dessert), Baking6 Comments

Chocolate and Cherry Clafoutis (Clafoutis chocolaté aux cerises)

July 1, 2020July 1, 2020 StefanGourmet

Clafoutis is a famous French pie with cherries. You can find my rendition of the classical version here. Since cherries work well with chocolate, I thought there must also be a variation with chocolate. Some googling did indeed confirm that … Continue reading Chocolate and Cherry Clafoutis (Clafoutis chocolaté aux cerises)

2. Primi (pasta, risotto)9 Comments

Chard Lasagna (Lasagne alle Bietole)

June 1, 2020June 1, 2020 StefanGourmet

Unlike other ‘old-fashioned’ vegetables like parsnip that are now in every supermarket, chard is still difficult to find in the Netherlands. As research for this post I googled Italian recipes for lasagne alle bietole and noticed that most recipes use … Continue reading Chard Lasagna (Lasagne alle Bietole)

Sous-Vide tips & tricks12 Comments

Octopus Sous-Vide Time and Temperature

May 23, 2020May 24, 2020 StefanGourmet

Octopus can be tough and tasteless, but when cooked sous-vide more flavor is retained and it will be tender with the right combination of time and temperature. So far I have always used 4 to 5 hours at 77C/170F or … Continue reading Octopus Sous-Vide Time and Temperature

Sous-Vide tips & tricks22 Comments

White Asparagus: To Sous-Vide or Not To Sous-Vide?

May 11, 2020 StefanGourmet

The season for white asparagus started very early this year in the Netherlands due to the warm winter, but then came to an abrupt end caused by a shortage of people to harvest them due to the Corona crisis. But … Continue reading White Asparagus: To Sous-Vide or Not To Sous-Vide?

1. Antipasti (appetizers)8 Comments

Asparagus with Smoked Salmon and Hollandaise

May 10, 2020May 10, 2020 StefanGourmet

The combination of white asparagus, smoked salmon, and Hollandaise sauce is a classic one. With homemade Hollandaise, sous vide asparagus, and home-smoked salmon it is a lovely appetizer. You could substitute good quality store-bought smoked salmon and steam the asparagus … Continue reading Asparagus with Smoked Salmon and Hollandaise

Asian cuisine, Secondi di Pesce (fish dishes)1 Comment

Miso-Cured Salmon Sous-Vide

May 2, 2020May 2, 2020 StefanGourmet

Curing fish improves its texture for cooking sous-vide, and this miso cure also adds flavor. This recipe is often prepared with black cod, a type of fish that is not available here. I prepared it with salmon instead, and it … Continue reading Miso-Cured Salmon Sous-Vide

Secondi di Carne (meat dishes)8 Comments

Paella with Rabbit and Snails (Arroz con Conejo y Caracoles)

April 26, 2020April 26, 2020 StefanGourmet

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)

Asian cuisine7 Comments

Mackerel in Thai Red Curry Sauce (Choo Chee)

April 25, 2020April 25, 2020 StefanGourmet

My friend Melvin is great with Asian food. The other day he prepared this mackerel in Thai red curry sauce for us, and it was so good that I wanted to make it myself as soon as possible. Melvin got … Continue reading Mackerel in Thai Red Curry Sauce (Choo Chee)

4. Dolci (dessert), Baking16 Comments

Pear and Walnut Cake (Torta di Pere e Noci)

April 19, 2020April 19, 2020 StefanGourmet

Baking seems to be popular when in lockdown, or at least the idea of baking must be, because flour, yeast, and other baking supplies are sold out everywhere. But pears were on sale and I had walnuts that needed to … Continue reading Pear and Walnut Cake (Torta di Pere e Noci)

1. Antipasti (appetizers)5 Comments

Lobster with Romanesco and Green Curry

April 13, 2020April 13, 2020 StefanGourmet

With all the restaurants closed it is nice to make restaurant-style food at home, using ingredients that we usually eat at restaurants like lobster. The idea to combine lobster with cauliflower came from Aqua. Instead of using regular cauliflower I … Continue reading Lobster with Romanesco and Green Curry

2. Primi (pasta, risotto)9 Comments

Asparagus and Goat Cheese Lasagne (Lasagne agli Asparagi con Formaggio di Capra)

April 12, 2020April 12, 2020 StefanGourmet

Happy Easter everyone! I thought this white asparagus lasagne was going to be good, but it turned out even better than I expected and I am most definitely making this again. The secret to this lasagne is that the white sauce … Continue reading Asparagus and Goat Cheese Lasagne (Lasagne agli Asparagi con Formaggio di Capra)

2. Primi (pasta, risotto)7 Comments

Risotto with Zucchini, Pine Kernels and Basil

April 6, 2020April 6, 2020 StefanGourmet

The first time I prepared this risotto it was very much an improvisation because I had some zucchini that needed to be used up, and I regretted not taking photos for the blog. But it was a good excuse to … Continue reading Risotto with Zucchini, Pine Kernels and Basil

2. Primi (pasta, risotto)5 Comments

Chestnut Tagliatelle with Basil Pesto (Tagliatelle di Castagne al Pesto)

March 28, 2020March 28, 2020 StefanGourmet

Simple dishes can be surprisingly good. Many traditional Italian recipes can be linked to the local circumstances. Liguria is a mountainous strip of land along the Mediterranean coast without any room for growing wheat. But there are lots of chestnut … Continue reading Chestnut Tagliatelle with Basil Pesto (Tagliatelle di Castagne al Pesto)

1. Antipasti (appetizers)6 Comments

Lentil and Artichoke Soup (Zuppa di lenticchie con carciofi)

March 22, 2020March 22, 2020 StefanGourmet

Paola of Primo non sprecare always has tasty Italian recipes. Her lentil and artichoke soup intrigued me, because I had not encountered that combination before. It is a vegan soup from only a few ingredients with a surprising flavor that … Continue reading Lentil and Artichoke Soup (Zuppa di lenticchie con carciofi)

Asian cuisine5 Comments

Kimchi Pancake

March 7, 2020March 8, 2020 StefanGourmet

The first thing I made with my homemade kimchi was a kimchi pancake, again using a recipe by Maangchi. Kimchi pancakes are popular in Korea and I can see why as they are very tasty: crispy and crunchy with a … Continue reading Kimchi Pancake

Secondi di Carne (meat dishes)5 Comments

Pulled Boar Cheeks Sous-Vide

March 1, 2020March 1, 2020 StefanGourmet

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

Asian cuisine12 Comments

Homemade Kimchi

February 25, 2020 StefanGourmet

Kimchi is probably the most famous Korean food. To make kimchi at home, I used Maangchi’s recipe for traditional napa cabbage kimchi. What makes the recipe ‘traditional’ is to leave the cabbage leaves whole rather than chopping them. The only … Continue reading Homemade Kimchi

Mexican cuisine10 Comments

Poblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)

February 20, 2020February 20, 2020 StefanGourmet

This recipe is quite simple with a limited number of ingredients, but very tasty. The combination of textures and flavors works really well: spicy pepper, earthy shrimp, sweet soft onions, and cheesy cheese. If Poblano peppers are not available or … Continue reading Poblano Chiles Stuffed With Shrimp (Chile Relleno con Camarones)

4. Dolci (dessert), Baking6 Comments

Italian Apple and Pumpkin Cake (Torta Monferrina di mele e zucca)

February 18, 2020February 18, 2020 StefanGourmet

Stefano of Italian Home Cooking, an Italian chef who lives in the UK, always has great authentic regional Italian recipes. When I saw this very unusual cake from Monferrato in Piemonte on his blog, I decided at once that I … Continue reading Italian Apple and Pumpkin Cake (Torta Monferrina di mele e zucca)

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