Kale is called cavolo riccio (curly cabbage) in Italy, but it is not widely used. The closest type of cabbage that is common in Italy is the Tuscan cavolo nero.In the Netherlands kale is very common and called boerenkool (farmer’s … Continue reading Pasta with Kale “in Saor” (Pasta con Cavolo Riccio “in Saor”)
When we had dinner at Michelin-starred restaurant S’Apposentu in Sardinia (read about our experience there in my review), one of the dishes that I decided right away I wanted to try at home was an unbaked lasagna with a mutton … Continue reading Unbaked Lamb Lasagna
Food blogging has provided me with so much inspiration to try new dishes. This tasty risotto was posted almost a year ago by CampariGirl, a long-time blogging friend. This time of the year it seems that the only local fresh … Continue reading Risotto with Savoy Cabbage and Sausage (Risotto Verza e Salsiccia)
This way of preparing sous-vide braised venison was inspired by a recipe from Piemonte in Italy to braise beef in red wine (or more specifically, in Barolo): Brasato al Barolo. The traditional recipe tells you to marinate the meat in … Continue reading Neck of Venison Sous-Vide with Red Wine (Brasato di Cervo)
I enjoyed the combination of scallops, shallots and almonds so much that I decided to serve it as a sauce on homemade fresh pasta. First the scallops are sautéed in olive oil. Then the shallots are slowly cooked in that … Continue reading Tagliolini with Scallops and Almonds (Tagliolini alle Capesante e Mandorle)
Celeriac, also known as celery root, is a winter vegetable that is easily available here and so it ticks the boxes of seasonal and local. A great way to serve it is as a puree. Now you can make this … Continue reading Roasted Celeriac Puree
Dorgali is a town in the mountains on the east coast of Sardinia. We were staying at the seaside resort of Cala Gonone, but drove up to Restaurant Ispinigoli in the mountains to try the local cuisine. (If you ever … Continue reading Ravioli alla Dorgalese (Pecorino and Mint Ravioli with Meat Ragù)
Beef short ribs are a very popular cut to prepare sous-vide, because they are so flavorful. How do you like beef short ribs? Braised and unctuous like in the photo above? Then cook them sous-vide for 24 hours at 74C/165F. … Continue reading Beef Short Ribs Sous-Vide: Like Steak Or Braised
It was over 4 years ago that I last dined at Vermeer, the one Michelin star restaurant of chef Chris Naylor, located just across the street from Central Station in Amsterdam. As you can read here in the review of my previous visit, it was good then but not spectacular. I had recently heard good things about it, and when I read an interview with the maitre in which he explained they had upgraded the wine pairings to be able to serve wines at par with the food, I decided to check it out again. I’m glad that I did, … Continue reading Dining in Amsterdam: Vermeer* (2017)
A charlotte is usually a dessert, where a mold is lined with bread, cake, or biscuits, and then filled with custard or fruit. In this savory version, inspired by an appetizer I had at restaurant l’Ardoise in Bastia (Corsica), it … Continue reading Eggplant Charlottes (Charlottes d’Aubergines)
Pasta is sometimes cooked in the way of risotto in Italian cooking, which means that it is cooked (or finished to be cooked) in stock. The pasta will take on the flavor of the stock, so this will give your … Continue reading ‘Risottoed’ Tagliatelle with Mushrooms (Tagliatelle Risottate ai Funghi)
Pulled pork is fantastic when prepared sous-vide. It is not only delicious, but also so easy and foolproof. But what to do when you guests coming over that do not eat pork? Make pulled lamb instead! The procedure is very … Continue reading Pulled Lamb Sous-Vide
Guess what’s in the photo? Celery? Look again, but more closely. It’s cardoon (“kardoen” in Dutch, “cardo” in Italian and Spanish, or “cardon” in French). It is closely related to artichokes, and that is also what it tastes like. It is … Continue reading Cardoon Gratin (Cardi Gratinati)
The series of recipes from our trip to Sardinia has not ended yet. One of the goodies I brought home with me, was a bag of dried myrtle berries. I did not only use them to make wild boar with … Continue reading Mirto (Sardinian Myrtle Berry Liqueur)
Coda alla Vaccinara is a classic dish from Rome: oxtail stewed in tomato sauce. It is usually served as a secondo, but you can also eat the sauce over pasta as a primo before that. Another less common variation is … Continue reading Conchiglie alla Vaccinara (Pasta with Oxtail Ragù Sous-Vide)
The nice thing about cooking vacation memories is that even after having returned two months ago, it still keeps the memories fresh. When I saw Spaghetti alla Carbonara di Mare on the menu of La Perla in Calasetta on Sardinia, … Continue reading Spaghetti alla Carbonara di Mare
Chili is a American dish of beef and chiles. There are many versions and debates about what is and is not authentic chili. I trust the judgement of Adam J. Holland aka The Unorthodox Epicure on what is real chili, and … Continue reading Texas Chili Sous-Vide
We love risotto and make it quite often. The nice thing about this recipe for bell pepper risotto is that no flavor is lost because the bell peppers are cooked in the stock that will be used for the risotto … Continue reading Bell Pepper Risotto (Risotto ai Peperoni)
When you cook meat (beef, lamb, pork, venison, etc.) sous-vide for a long time (8 hours or more) at a temperature below 60C/140F, sometimes the meat comes out with an unpleasant smell. Sometimes just faintly, sometimes very strongly. The bag … Continue reading How To Prevent A Bad Smell With Long And Low Sous-Vide Cooks
In the previous post on wild boar with myrtle berries I promised to post the recipe for the side. For such an autumnal dish, I thought I’d choose an autumnal side as well. I decided to roast some pumpkin and … Continue reading Pumpkin, Lentils and Porcini Mushrooms
I did not have any cinghiale al mirto in Sardinia, but I did bring home dried myrtle berries. In Sardinia they may also use the greens and fresh berries, but those are hard (if not impossible) to come by here … Continue reading Wild Boar with Myrtle Berries Sous-Vide (Cinghiale al Mirto)
There are more recipes from Sardinia to follow, but for now let’s go to Emilia-Romagna for some classic meat-filled cannelloni. Cannelloni can be made using fresh pasta or store-bought pasta, and they can be filled with either spinach and ricotta … Continue reading Cannelloni
White sauce is known as béchamel in France or besciamella in Italy and is an important basic sauce that is used in many dishes like lasagna. White sauce is made using only three ingredients: milk, butter, and flour. Most recipes … Continue reading How To Make White Sauce The Easy Way (Béchamel / Besciamella)
Fregola or fregula is one of the typical pasta shapes from Sardinia (the other one is malloreddus). It is like very thick spaghetti made from durum wheat, cut into short pieces and then toasted. It is a bit like large … Continue reading Fregola Sarda con le Cozze (Fregola with Mussels)
At Trattoria La Saletta in Alghero, Sardinia, I enjoyed some delicious mutton ravioli (ravioli di pecora) with crunchy vegetables. Since mutton (the meat of a mature sheep) is not available in the Netherlands, I decided to make something similar using … Continue reading Lamb Ravioli with Crunchy Vegetables
A seàda (also written as sebàda, seatta or sevada) is a typical dessert from Sardinia that we saw on restaurant menus everywhere. It is a large ravioli that is filled with unaged local sheep’s milk cheese (pecorino sardo primosale), then deep-fried in olive oil and … Continue reading Seadas con Miele
Samphire (also known as marsh samphire, salicornia, or sea asparagus) is a salt tolerant plant that grows near the sea. In Italy it is called asparagi di mare (sea asparagus), although I don’t think it tastes like asparagus. Samphire is … Continue reading Samphire and Tomato Salad (Insalata di Asparagi di Mare e Pomodori)
Our vacation to Sardinia provided a lot of inspiration for dishes to cook. Yet another one from La Perla in Calasetta is stuffed calamari braised in tomato sauce. This reminded me of a recipe by Biba Caggiano that I still … Continue reading Stuffed Calamari Braised in Tomato Sauce (Calamari Ripieni)
This recipe started as a joke, but it turned out so good that I will make it more often! Dutch pea soup (erwtensoep) is a winter favorite in the Netherlands. When I found some leftover dried split peas from last … Continue reading ‘Dutch Pea Soup’ Muffins (Erwtensoepmuffins)
Saté is Indonesian for a grilled skewer of meat or seafood. Popular versions are chicken and goat. Four years ago, Putneyfarm posted a recipe for a Singapore/American version of shrimp satay (saté udang) that I put on my list of … Continue reading Shrimp Satay (Saté Udang)
