Salmon and Sea Bass Glued Together

Salmon and Sea Bass Glued Together

What you see in the photo above is the result of a bit of playfulness. Or silliness. It is salmon and sea bass, glued together, and then cooked sous-vide as if it is some kind of mutant fish with layers of orange-pink and white flesh. This is possible by using a (perfectly natural and harmless) … Continue reading

Apple and Goat Cheese Dessert

Apple and Goat Cheese Dessert

Recently we had green apple and goat cheese as dessert at Restaurant Jacob in Leiden. I have a few bottles of a wonderful late harvest Sauvignon Blanc from Sancerre that I thought would work particularly well with that combination. And that is how I came up with this very simple but delicious dessert of green … Continue reading

Flank Steak Sous-Vide Temperature Experiment

Flank Steak Sous-Vide Temperature Experiment

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become tender. This has as an advantage that the beef retains as much juices as possible, because … Continue reading

Sheet Pan Pizza (Pizza in Teglia)

Sheet Pan Pizza (Pizza in Teglia)

In Italy there are two kinds of pizza. Round and thin pizza, cooked for a couple of minutes in a very hot (wood-fired) oven, is available in pizzerias. That type of pizza is difficult to make at home with a domestic oven (but it is not impossible to get close, click here to find out … Continue reading

Tagliatelle with Sous-Vide Turkey Thigh

Tagliatelle with Sous-Vide Turkey Thigh

Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that … Continue reading

Crispy Egg with Smoked Eel (Failed Experiment)

Crispy Egg with Smoked Eel (Failed Experiment)

After the positive reactions to the report of my failure trying to make oyster sauce from fresh oysters, here is another experiment that didn’t turn out so well. The photo above is the “crispy egg” we got served for breakfast at Librije last December. It was amazing: a light and very crispy crust with a … Continue reading

Banana Oat Bran Quark Stevia Muffins

Banana Oat Bran Quark Stevia Muffins

For months now I’ve been making muffins for breakfast with oat bran, quark (or cottage cheese or skyr), eggs, and stevia as the base. I bake them every weekend to eat for breakfast during the week. These muffins are nutritious because they are high in protein and high in fiber, low in fat, and contain … Continue reading

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Lamb Korma

Lamb Korma

My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I … Continue reading

Pimientos de Padrón

Pimientos de Padrón

Pimientos de Padrón are green chilli peppers from Spain that are usually mild, but sometimes one of them can be very hot. They are very tasty, a bit like green bell pepper but better. To prepare them, you only need neutral oil with a high smoke point such as grapeseed oil. Then serve them with … Continue reading

Homemade Stroopwafels (Dutch Syrup Waffles)

Homemade Stroopwafels (Dutch Syrup Waffles)

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles. They can … Continue reading

Pasta with Calamari and Bell Peppers

Pasta with Calamari and Bell Peppers

Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was hungry when I was making this dish, I opted for the short method. But this … Continue reading

Lychee Ice Cream

Lychee Ice Cream

I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a  tropical fruit with a complex delicious aroma and flavor. When turned into ice cream, they become a very special treat. It is a bit of … Continue reading

Ravioli alla Genovese

Ravioli alla Genovese

For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would succeed. But then I saw ravioli alla genovese on Enassar’s blog Oven-Dried Tomatoes, and I … Continue reading

Lentil, Fennel and Skyr Salad

Lentil, Fennel and Skyr Salad

This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps a good choice after all the decadent food you’ve had over the holidays. If you … Continue reading

Dining in the Netherlands: Librije*** (2016)

Dining in the Netherlands: Librije*** (2016)

Every year we celebrate our anniversary at Librije, our favorite restaurant in the Netherlands and one of our favorite restaurants in the world. The restaurant run by chef Jonnie Boer (no relation) and his wife and sommelier/maitre Thérèse is located in Zwolle, about an hour from Amsterdam, in a historic building (a former prison for … Continue reading

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

Caramelized Fennel and Gorgonzola Tartlets

Caramelized Fennel and Gorgonzola Tartlets

Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them and immediately understood the combination would be a winner. For a dinner party I made … Continue reading

Homemade Brioche Bread

Homemade Brioche Bread

Brioche is white bread enriched with eggs and butter, and thus perfect for the holidays. In this case I made one big loaf, but you can also make smaller loaves or buns. For the characteristic shiny top, braze the top with egg yolk after baking (when still hot). If you’re serious enough about baking to … Continue reading

Pairing Wild Game and Wine

Pairing Wild Game and Wine

Twice a year I organize themed wine pairing dinners (click here to read more about them). This fall’s theme was Wild Game and Wine. The same menu was repeated on three Saturdays for three different groups of friends, and on each night there were two different wines paired with each dish. And so I ended … Continue reading