This page is more for my sake as it is for yours, since this will help me to keep track of all the ideas that have popped into my head or that I’ve come across in another blog that I’d like to try for myself.
Please leave a comment if there is something else you think I should try…
Here’s my ‘to do list’ in completely random order:
- Roasted potato experiments (oven temperature, type of potatoes, with or without garlic/rosemary, etc.)
- Cauliflower soufflé
- Veal demi-glace from scratch
- Home-made orechiette integrali (wholemeal)
- Farinata
- Deep-fried eggplant stuffed with pork
- Japanese pork cheek sous-vide
- Aji de Gallina
- Lamb Tajine
- Warm Chinese Cabbage Salad
- Clarified butter in cake
- Stock experiments (clearing)
- Blueberry pancakes
- Chinese poached chicken
- Singapore Shrimp Satay (Satay Udang)
- Better gnocchi
- sous-vide eggs
- Crescenta Bolognese
- Dolcetti all’arancia
- Sartù di riso
- Pici all’aglione
- Oatcakes
- Blue cheese tarts
- Nasi lemak
- Soy braised chicken
- Deboned chicken
- Red onion gelato (Tropea)
- Dadar gulung
- Fritelle di ceci
- Aillade Toulousaine
- Southwestern smoked chicken
- Scampi U Batti
- Fazzoletti with walnut sundried tomato pesto
- Persian celery stew
- Clams with pork
- Marinated venison
- Beef tartare with caramelized onion and crunchy breadcrumbs
- Caramelized lemon
- Diplomatico
- Sichuan wontons
- Hazelnut cannoli
- Soufflé cheesecake
- Dulce de leche sous-vide
- Sang Choy Bao
- Bapao carnitas
- Onion tart
- White omelette with salmon and fennel
- Torta della Nonna
- Pizza with sardines
- Vegetable stock using blender and tea towel
- Italian chocolate pudding
- Italian carnival cakes (sfrappole)
- Crespelle alle melanzane
- Salted caramel brownies
- Chocolate chip tahini cookies
- Cold soup of zucchini, leeks, mint, and peas
- Homemade chorizo
- Homemade mortadella
- Pumpkin seed flavored butter
- Sous-vide shrimp
- Sicilian stuffed aubergines
- Bread pudding
- Panforte
- Chocolate hazelnut crepe cake
- Torta sbriciolata di amarene e nocciole
- Spicy black bean, sausage, and garlic soup
- Carne asada
- Badam halva
- Chicken piri piri
- Marinated raw tuna
- Spring roll with crab, shrimp, and vegetables
- Salad of bacala, tomatoes, onions, and celery
- Potato cream with egg, truffle, crispy onion and pancetta
- Tomato with frue salia
- Crescione
- Culurgiones
- Duck and apple paté
- Colombian Coconut Rice
- Chilean steak and bean sandwich
- Catalana di pesce spada
- Corona all’arancie e mandorle
- Cantonese soy sauce chicken
- Grape focaccia
- Torta monferrina
- Sfincione
- Focaccia filled with eggplant and basil
- Alici (anchovies) ‘in umido’
- Alici (anchovies) alla scapece (fried and marinated with vinegar, mint, and garlic)
- ‘Cheese cake’ of frisella crumbs, buffalo ricotta, tomato, and marinated anchovies
- Alici mbuttanate (anchovies with egg, ricotta, tomato)
- Basil risotto with vongole
- Baked potato with bell pepper glaze
- Romaine lettuce with warm baccala dressing and breadcrumbs
- Focaccia with cherry tomatoes
- Focaccia with cherry tomatoes, olives, and artichokes
- Pasticcio with red fruit
- Fresh orecchiette with swordfish and puffed chickpeas
- Panino Napoletano
- Mozzarella breaded with almonds and pistachios, ponzu sauce (with tuna)
- Mussels filled with egg (cozze ripiene alla viestana)
- Meatballs in almond sauce
- Red mole
- Pasta with sausage, zucchini, and cream of lettuce
- Carrots in verjuice
- Anolini in brodo
- Puchero Tabasqueño
- Mole de Olla
- Pipian rojo
- Meatballs
- Sedano al pomodoro
- Pomodori col riso
- Pasta Camilla
- Blushed pipian
- Parsnip bark with parsnip puree, peas, bacon-wrapped shrimp, and risotto
- Pizza rustica alla napoletana
- Pasta con muscoli
- Carrot puree with sous vide egg and bottarga
- Sous vide egg, cheese fondue, and truffle
- Linguine cacio pepe with smoked eel
- Sea bass with sweet & sour savoy cabbage
- Fennel risotto with raw scampi
- Fiores alla gallurese (fresh pasta with salame, cherry tomatoes, and pecorino)
- Fennel and octopus salad with bottarga
- Malloreddus with mussels and pecorino
- Octopus sousvide temperature experiment
- Camarones a la diabla
http://mysliceofmexico.ca/2022/07/20/puebla-style-chicken-stew-tinga-de-pollo/
http://mysliceofmexico.ca/2022/09/25/quintana-roo-style-empanadas/
Stefan's Gourmet Blog 
Check out David Chang’s high pH noodle commentary in Lucky Peach issue 1 if you can for homemade ramen.
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Bob, thanks for the tip. I don’t have Lucky Peach issue 1, but by googling I did find this blog post that seems to handle the same issue: http://norecipes.com/blog/homemade-ramen-noodle-recipe/
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not sure if you have done brussel sprouts sous vide, but that is another yummy way of cooking them, cut them in half, add a little butter, sat and pepper and about 60 mins @ 84 degrees
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We did rabbit with mustard last night! Sous vide the rabbit as you suggested for 4 hours a 60C with a small lump of butter and a couple of bay leaves. Fried shallots (chopped large) in olive oil with chopped streaky smoked bacon until browned; added a slug of sherry and two large teaspoons grain mustard and cooked down, added large slug of double cream and cooked down, then added the rabbit for final 5 mins (and another slug of sherry to loosen the sauce). Very nice! (recipe roughly based on one in Game cookbook)
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Sounds good! What did you think of the texture of the rabbit? Was it legs and/or loin?
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It was a smallish farmed rabbit, so i did the whole beast. Texture was fine – the loin possibly slightly soft, but the legs were fine, easy to cut into, not stringy at all… Definitely worth doing again
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Thanks. I’ve only done legs so far and I was expecting the loins to be cooked more quickly than the legs. I actually want to try cooking the loins just to temperature (1 hour or so) rather than 4 hours, and then searing them.
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Looking forward to the Roast Potato experiments, I’ve never been able to master them like my old mum did. Bookmarked!
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I’ve done one so far: https://stefangourmet.com/2013/02/13/roasted-potato-experiment-1-salting-before-or-after/
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love your ideas Stefan, very systematic, and the chilis in adobo look divine, I made my own sauce too last year, was quite time intensive but I agree with you that the flavour surpasses anything shop bought by a lot! thanks for stopping by my blog and liking a post – appreciated!
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Thanks for the return visit! The chilis in adobo were just that: divine.
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🙂 divine indeed! Is it easy for you to source chilis in Amsterdam – I am guessing you can find anything you could possibly want to eat there – possibly with focus on Asian foods though?
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There is an online shop for Mexican stuff. A bit limited, but they do have some types of chiles including chipotles. I’ve also gotten some through a blogging buddy from Texas.
Amsterdam is pretty good in sourcing ingredients, and you are right that there is a lot of Asian stuff. There is also some Italian stuff, but obviously not the more local products. For instance guanciale I cannot get, so I have to cure it myself 🙂
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I cannot believe you cure your own guanciale – and hold down a job – you are a wonder – it does make all the difference in cooking doesn’t it though!
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Curing guanciale is mostly a matter of waiting 🙂 It does help that I work only 4 days a week.
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wow and you work 4 days a week AND you still manage to write a perfect blog, spend hours in the kitchen and do research, you must be superman or else you only need to sleep 4 hours :)! or maybe both – I am happy to hear you haven’t got a pacojet, I was pretty sure you must have one, if you haven’t come across one yet, check them out, they are very very enticing, and very very expensive :)!! look forward to reading more on your blog Stefan!
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Thanks, you are too kind. It helps not to have children to care for. I think the pacojet is too expensive. I look forward to reading more on your blog and interacting!
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likewise!
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The beef tartare sounds lovely 😛 Love the site!
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Hi Stefan,
Never tried Thymus (zwezerik) ???
I’m in doubt; to sous-vide or not to…
Regards,
Frans
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I’ve never prepared it yet. From what I know, not sure if sous-vide would add anything since it would have to be fried afterwards anyway.
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It needs to be slowly cooked before frying. Interesting to find out the difference between pouch and Sous vide…
Would it keep its tastes better in the vacuum sound vide bag?
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So, the poached version was the better one. The sous vide version was a little bit more “tighter” or rubber like. It’s not easy to describe, both were soft and juicy, but I liked the poached version better.
However, it could also be a matter often the cooking time in the sous vide. I used the advice from Sidney Schutte in a Video.(http://www.receptenvantopchefs.nl/hoofdgerecht/krokante-zwezerik-sidney-schutte/)
He suggests in the video 45 min. (However the recipe text says 1h15…and reversed poaching and frying?)
Maybe double the time in a next experiment?
Best regards and very gourmet 2017!
Frans
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Thanks Frans, this will be useful to know when I ever get to trying to prepare zwerik/thymus myself.
Very often chef’s recipes are inaccurate and/or incomplete. Not sure why, although in many cases I wonder if they are expecting others to ever actually cook them.
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