1. Antipasti (appetizers), Contorni (side dishes)1 Comment

Beetroot with blue cheese

StefanGourmet

I usually make this as an antipasto, but tonight I thought it would be a nice side for the rack of lamb. It seems very simply, but the combination of beetroot and blue cheese tastes heavenly! Raw beetroot that you cook in the oven has more and a better flavor than already cooked beetroot from the supermarket. It’s not a lot of work, so give it a try! Ingredients for 2 servings 2 beetroot Good blue cheese such as roquefort or gorgonzola piccante to taste Good balsamic vinegar to taste Preparation Wrap each beetroot into aluminum foil and cook them … Continue reading Beetroot with blue cheese

Secondi di Carne (meat dishes)12 Comments

Sous-vide rack of lamb

StefanGourmet

As a secondo after the primo of gnocchi al gorgonzola, we had another favorite: rack of lamb! The Dutch lamb from my local butcher is still very tender even though it’s almost December. Ingredients for 2 servings 1 rack of lamb with 6-8 ribs 3 sprigs rosemay salt, freshly ground black pepper olive oil 75 ml (1/3 cup) red wine 75 ml (1/3 cup) lamb stock Preparation Preheat water bath to 54.5C/130F. Rub the rack of lamb with salt, freshly ground black pepper and some olive oil and seal in a bag with the rosemary sprigs (one on each side). … Continue reading Sous-vide rack of lamb

General5 Comments

Why a blog?

StefanGourmet

I’ve always enjoyed sharing my enthusiasm for cooking, good food and wine with others. It gives me a big thrill when my sharing leads to someone trying something new or developing an interest for wine or cooking. I’ve had a home page on the internet since 1995, where I’ve shared some of my recipes almost from the start. Back in those days the ‘easiest’ way to create a page was to write HTML code using Notepad, so it was quite laborious to share stuff and that is part of the reason why I did not post regular updates. The other reason … Continue reading Why a blog?