Recipe Index

To find a recipe, you can use the Search box above, browse recipes by category, or use Ctrl+F on this page as at the bottom is a list of all recipes on StefanGourmet.com.

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  1. Sugo di Carne alla Genovese: Il Tocco (Genoese Braised Veal and Meat Sauce)
  2. Lentil, Fennel and Skyr Salad
  3. Lamb Stew with Chestnuts and Pomegranate (Nar Govurma Sous-Vide)
  4. Duck Breast with Mushrooms
  5. Caramelized Fennel and Gorgonzola Tartlets
  6. Scallop and Parsnip Ravioli (Ravioli di Capesante e Pastinaca)
  7. Homemade Brioche Bread
  8. Pheasant Sous-Vide (Breast, Leg Confit And Its Own Jus)
  9. Spiced Pear Ice Cream (Stoofperenijs)
  10. Almond Madeleines
  11. Homemade Marzipan Mushrooms
  12. Wholewheat Pasta with Lentils and Pancetta (Pasta con lenticchie e pancetta)
  13. Homemade Sauerkraut
  14. Spaghetti Squash with Clams and Pancetta
  15. Pumpkin Mousse
  16. Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)
  17. Venison Shank Sous-Vide
  18. Trout and Potatoes from the Oven
  19. Crispy Chili Balls (Chili Bitterballen)
  20. Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne
  21. Simple Shahi Salmon
  22. Cauliflower ‘Pizza’ with Smoked Mozzarella
  23. Tigres o Mejillones Rellenos (Stuffed Mussels Tapas)
  24. Smoked Duck Legs Sous-Vide
  25. Porcini Mushroom Ravioli (Ravioli ai Funghi Porcini Secchi)
  26. Venison Pasta Sauce (Ragù di Cervo)
  27. Fusilli with Shrimp, Peas, and Tomato
  28. Roasted Pumpkin, Lentils, and Rabbit with Rosemary
  29. Hazelnut and Beet Cake
  30. Roasted Brussels Sprouts with Balsamic and Honey
  31. Shrimp, Pumpkin, and Almonds
  32. Sancrau alla Piemontese (Savoy Cabbage with Vinegar and Anchovies)
  33. Venison and Wild Mushroom Stew (Brasato di Cervo ai Funghi di Bosco)
  34. Leek Royale (Royale de Poireaux)
  35. Bacon-Wrapped Scallop with Pumpkin
  36. Risotto with Apple, Mushrooms, and Goat Cheese
  37. Pasta with Roasted Carrots and Carrot Tops Pesto
  38. Sole with Yogurt Remoulade Sauce
  39. Grilled Sardines
  40. Five-Spice Duck with Napa Cabbage and Noodles
  41. Choosing a Pasta Shape, Part 2: Spaghetti with Bell Peppers and Olives
  42. Choosing a Pasta Shape, Part 1: Penne with Bell Peppers and Olives
  43. Date, Oat Bran, and Quark Muffins
  44. Linguine with Sole and Lemon Zest
  45. Blackberry Rose Water Sorbet
  46. Smoked Salmon Ravioli with Whiskey Sauce (Ravioli al Salmone Affumicato con Whiskey)
  47. Duck with Cherries and Port Sauce
  48. Hummus
  49. Quark Cake with Cherries (Kwarktaart met Kersen)
  50. Thai Style Fish Mousse and Napa Cabbage
  51. Lamb Stew with Smoked Paprika and Zucchini
  52. Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
  53. Tagliatelle with Eel (Tagliatelle al Ragù di Anguilla)
  54. Risotto con Spinaci e Ricotta (Spinach and Ricotta Risotto)
  55. Pork Chops in Piquant Sauce
  56. Spaghetti alla Carbonara
  57. Roasted Beets, Mackerel, Balsamic
  58. Fresh Cod alla Vicentina with Polenta
  59. Venison with Turnips and Peas
  60. Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)
  61. Butternut Squash Risotto (Risotto alla Zucca)
  62. Turkey with Spinach
  63. Pasta with Asparagus Ends
  64. Pork, Fresh Tomato and Fennel Seed Ragù (Ragù di Maiale al Pomodoro Fresco e Semi di Finocchio)
  65. Chicken Satay (Saté Ajam)
  66. Vichyssoise (Cold Potato & Leek Soup)
  67. Spaghetti with a Fresh Tomato Sauce (Spaghetti al Pomodoro)
  68. Strawberry Tartlets
  69. Strip Steak with Parsnip, Zucchini and Potatoes
  70. Passion Fruit Crème Brûlée
  71. Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce
  72. Involtini di Vitello (Stuffed Veal Bundles)
  73. Crab-Crusted Halibut with Asparagus and Madeira Sauce
  74. Fish and Parsnip Balls with Tarragon
  75. Cod Sous-Vide Temperature Experiment
  76. Egg White ‘Pizza’ With Tuna
  77. Bouillabaisse
  78. Panzerotti
  79. Oat Bran Quark Almond Poppy Seed Muffins
  80. Picanha Sous-Vide with Chimichurri
  81. White Chocolate Crème Brûlée
  82. White Asparagus Ravioli
  83. Soul Food, Part 4: Sweet Potato Pie
  84. Soul Food, Part 3: Turnip Greens
  85. Soul Food, Part 2: Smothered Pork Chops
  86. Soul Food, Part 1: Dirty Rice
  87. Introduction to Indian Cuisine
  88. Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)
  89. Oat Bran Cottage Cheese Muffins
  90. Saté Kambing (Lamb or Goat Satay with Peanut Sauce)
  91. Shrimp-Crusted Grouper with Spinach and Butter Beans
  92. Rina’s Ribs (Puntine “della Rina”)
  93. Pasta with Celeriac, Chicken, and Walnuts
  94. Sea Bream with Crunchy Ratatouille and Flavored Brown Rice
  95. Goose Breast Sous-Vide with Sauerkraut and Pear
  96. White Asparagus and Goat Cheese Soup
  97. Mushroom Lasagna (Lasagne ai Funghi)
  98. Pecan Maple Squares (+ A New Method For Flaky Pastry)
  99. Slow Roasted Kale
  100. Pasta with Lamb, Peas and Mint (Tagliatelle al Ragù di Agnello, Piselli e Menta)
  101. Pollo alla Cacciatora (Chicken in Tomato Sauce)
  102. Pasta with Broccoli and Pancetta
  103. Brown Rice Pilaf with Lentils, Beef, and Bell Peppers
  104. Bacalà alla Vicentina (Dried Cod Braised in Milk and Olive Oil)
  105. Bacon-Wrapped Turkey Medallions
  106. Pasta Casserole with Salmon and Spinach (Pasta al Forno con Salmone e Spinaci)
  107. Duck Fried Rice
  108. Cold Smoked Halibut
  109. Pasta with Parsley Root
  110. Breaded Wolffish with Anchovy-Braised Peppers
  111. Pistachio Orange Cookies
  112. Crème Brûlée
  113. Turkey Breast Sous-Vide Temperature
  114. Traditional French Onion Soup
  115. Apple Almond Paste Tart
  116. Celeriac Gnocchi with Smoked Salmon (Gnocchi di Sedano Rapa con Salmone Affumicato)
  117. Rabbit in Piquant Sauce, Stovetop Braised or Sous-Vide (Coniglio in Salsa Piccante)
  118. Ragù alla Bolognese: Pressure Cooked, Sous-Vide, or Traditional?
  119. Cheese Enchiladas with Chilli con Carne
  120. Ravioli with Gorgonzola in Foie Gras Sauce
  121. Pork with Almonds and Paprika
  122. Post Sous-Vide Searing by Deep Frying
  123. Date and Pear Cake
  124. Whiskey Cold Smoked Salmon with Salsify
  125. Lobster Bisque Risotto
  126. Roasted Cauliflower Frittata
  127. Ravioli al Ragù di Cinghiale (Wild Boar Ravioli)
  128. Wild Boar Ragù Sous-Vide (Ragù di Cinghiale)
  129. Basil Ice Cream with Tomato Confit, Mozzarella and Balsamic Syrup
  130. Pasta and Fresh Borlotti Beans Soup (Pasta con i Fagioli Freschi)
  131. Tuna and Carrots with Cumin
  132. Spaghetti with Sausage and Cream (Spaghetti Salsiccia e Panna)
  133. Potato Gnocchi with Venison and Chanterelles (Gnocchi di Patate al Ragù di Cervo e Finferli)
  134. Lentil Salad with Rabbit and Corn
  135. Sticky Date Pudding
  136. Tagliatelle with Duck (Tagliatelle all’Anatra)
  137. Salmon Sous-Vide with Thai Green Curry Paste and Bok Choy
  138. Fresh Fig Ice Cream (Gelato di Fichi)
  139. Turbot with Morels, Wild Mushrooms, and Celeriac Puree
  140. Tagliolini ai Funghi di Bosco (Fresh Pasta with Wild Mushrooms)
  141. Quail with Mushrooms Sous-Vide
  142. New England Clam Chowder
  143. Greens-Ricotta Dumplings with Venison Ragù (Gnocchetti alle Erbe con Ragù di Cervo)
  144. Parsnip Walnut Cake (Torta di Pastinaca e Noci)
  145. Skate and Cauliflower
  146. Vitello Tonnato Extremely Sous-Vide
  147. Almond and Fig Tart
  148. Pasta with Cabbage and Smoked Prosciutto (Penne Verza e Speck)
  149. Linguine with Shrimp, Pesto, and Zucchini
  150. Beetroot Ravioli with Gorgonzola Sauce
  151. Banana Peanut Cranberry Oats Cookies
  152. Veal Roulade with Pistachios and Prosciutto
  153. Shrimp with Almonds and Onions
  154. Slow-Roasted Cauliflower
  155. Smoked Eggplant Ravioli in Broth
  156. Berry Tart (Crostata ai Frutti di Bosco)
  157. Scampi alla Bùsara (Škampi na Buzaru)
  158. Blecs with Nettles, Lamb and Crunchy Vegetable Ragù
  159. Frico
  160. Lamb and Fennel Sous-Vide
  161. Pasta with Sausage and Bell Pepper (Fusilli Salsiccia e Peperone)
  162. Flourless Chocolate Hazelnut Cake
  163. Cactus with Corn
  164. Spaghetti Risottati alle Triglie (Risotto-Style Spaghetti with Red Mullet)
  165. Linguine ai Moscardini (Pasta with Baby Octopus Sous-Vide)
  166. Farfalle Pasta with Runner Beans and Prosciutto, ‘Carbonara’-Style
  167. Linguine with Razor Clams (Linguine ai Cannolicchi)
  168. Tagliolini al Pesto di Zucchine e Pistacchi (Fresh Pasta with Zucchini and Pistachio Pesto)
  169. Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce
  170. Pasta with Jumbo Shrimp and Samphire (Pasta con Gamberoni e Salicornia)
  171. Cold Soup of Leftover Zucchini with Toasted Almonds
  172. Gooseberry Meringue Pie from Limburg (Kruisbessenvlaai, Krosjelevlaai mit Sjoem)
  173. Risotto with Cod, Carrots and Lemon
  174. Char Siu Sous-Vide (Chinese BBQ Pork)
  175. Salmon ‘Shawarma’ with Beetroot Tzatziki on Pita or Naan Bread
  176. Roze Koeken (Pink Glazed Cookies)
  177. Multi-Grain Sourdough Bread Made in a Breadmaker
  178. Risotto al Polpo e Chorizo (Octopus and Chorizo Risotto)
  179. Lham Lahlou (Algerian Sweet Lamb) Sous-Vide
  180. Thai Panang Curry Pork Belly Sous-Vide
  181. Swordfish Palermitana (Pesce Spada alla Palermitana)
  182. No-Bake Cherry Ricotta Amaretti Tartlets
  183. Ravioli al Prosciutto
  184. Thai Coconut Rice Custard (Kanom Tuay)
  185. Pasta with Roasted Cauliflower, Ham, and Cumin
  186. Thai Chicken and Eggplant Stir-Fried with Red Curry (Pad Phed Gai)
  187. The Bitter Truth About Kaffir Limecello
  188. Thai Fish Mousse (Hor Mok Pla)
  189. Spaghetti alla Checca
  190. Thai Shrimp Cake (Tod Mun Goong)
  191. Zucchini Stuffed with Leftover Chicken
  192. Chicken Leg with Fava Beans
  193. Pasta with Fava Bean Pods (Pasta con Baccelli di Fave)
  194. Fregula with Clams (Fregola con Cocciua Niedda)
  195. Leg of Lamb Sous-Vide with Anchovies, Garlic, and Rosemary
  196. Grilled Marinated Jumbo Shrimp
  197. Scampi with Orange, Cream, and Fennel
  198. Marinated Mackerel
  199. Acetani (Italian Almond-Orange Cookies)
  200. Ham Hock Terrine Sous-Vide (Jambon Persillé)
  201. Pea Velouté with Mint and Crispy Speck
  202. Kerupuk, Krupuk, Kroepoek (Shrimp Crackers)
  203. Deboned Lamb Shank Sous-Vide with Peas and Mint
  204. Bucatini alle Cipolle (Pasta with Onions)
  205. Naan Bread
  206. Baked Pasta with Ham and Peas (Pasta al Forno con Cotto e Piselli)
  207. Venison Shoulder Sous-Vide
  208. Linguine with Calamari Tentacles (Linguine ai Tentacoli di Calamari)
  209. Cooking Sous-Vide With(out) Sauce Experiment (Coda alla Vaccinara)
  210. Celeriac Soup with Walnuts
  211. Easy Foolproof Béarnaise Sauce
  212. Risotto with Cream of Shrimp (Risotto con Crema di Gamberi)
  213. Magret de Canard à l’Orange (Duck Breast with Orange)
  214. Breaded Lamb Chops (Costolette di Agnello Impanate)
  215. Secreto Iberico Sous-Vide ‘Saltimbocca’
  216. Hazelnut Mocha Meringue Torte
  217. White Fish Gratin (Pesce Bianco Gratinato al Forno)
  218. Risotto alla Bolognese
  219. Pork Shoulder Sous-Vide with Chipotles and Mushrooms
  220. Homemade Chipotles in Adobo Sauce
  221. Wild Boar Cheeks Sous-Vide (Ganacini di Cinghiale)
  222. Ravioli Primavera
  223. Wakame Seaweed Salad
  224. Lamb Scaloppine with Balsamic and Roasted Eggplant
  225. Pastiera Napoletana
  226. Pasta with Sundried Tomatoes and Olives (Orecchiette con Pomodori Secchi e Olive)
  227. Walnut-Hazelnut Cookies
  228. Cajun Rabbit Sous-Vide
  229. Rabbit Sous-Vide Time and Temperature
  230. Scaloppine all’Aceto Balsamico (Veal Scaloppine with Balsamic)
  231. Butternut-Parsnip Soup with Shrimp
  232. Corned Beef for St. Patrick’s Day
  233. Layered Foie Gras, Smoked Eel, and Green Apple
  234. Risotto with Braised Fennel and Whiting
  235. Flourless Chocolate Tartlets with Amarena Cherries
  236. Smoked Eel and Celeriac Ravioli (Ravioli di Anguilla Affumicata e Sedano Rapa)
  237. Scallops with Capers, Anchovies, Lemon, and Wine (Cape Sante in Padella)
  238. Black Risotto with Crab and Artichoke (Riso Venere con Granchio e Carciofi)
  239. Steak with Blue Cheese, Belgian Endive (Witlof) and Mushrooms
  240. Calamarata al Ragù di Pesce (Pasta with Fish Ragù)
  241. Seared Tuna: to Sous-Vide or Not to Sous-Vide
  242. Easy Foolproof Flourless Chocolate Cake
  243. Fusilli with Smoked Eel and Celeriac
  244. Artichoke Ravioli (Ravioli con Carciofi)
  245. Jalapeños en Escabeche (Pickled Jalapeños)
  246. Homemade Bergamocello
  247. Kale and Chestnut Tartlets (Sformatini di Cavolo Nero e Castagne)
  248. Tortellini di Valeggio
  249. Chile Ancho Relleno (Ancho Stuffed with Pork)
  250. How to Turn Zucchini into a Wonderful Side Dish (Contorno di Zucchine)
  251. Quail Legs Sous-Vide: The Perfect Cocktail Snack
  252. Sourdough Bread
  253. How to Make Your Own Sourdough Starter (Lievito Madre)
  254. Piadina Romagnola
  255. Hare Loin with Brussels Sprouts
  256. Torta di Mele (Apple Cake)
  257. How to Save 50% on Beef Tenderloin
  258. Sausage and Potato Ravioli (Ravioli di Salsiccia e Patate)
  259. Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)
  260. Scallops, Chicken, Bergamot
  261. Crocodile Sous-Vide with a Root Vegetable ‘Swamp’
  262. Cold Smoked Salmon
  263. Gnudi (Basil Ricotta Dumplings)
  264. Goat Cheesecake
  265. Caviar with Corn
  266. Oxtail Cooked Sous-vide For 100 Hours
  267. Cannoli
  268. Salsify à la Clayton with Duck
  269. Duck Orange Ravioli (Ravioli d’Anatra e Arancia)
  270. Top 10 Secrets to Make the Best Homemade Ravioli From Scratch
  271. Is Pressure Cooking a Better Way to Prepare Risotto?
  272. Kibbeling (Fried Cod Cheeks)
  273. Fusion Risotto with Oysters, Salsify and Avocado
  274. Fusilli with Crab and Fennel
  275. Kruidnoten
  276. Pasta with Romanesco and Sausage (Pasta con broccolo romano e salsiccia)
  277. Spaghetti alle Vongole
  278. Apple Strudel
  279. Gnocchi all’Acqua con Pancetta
  280. Porcini-crusted Venison Steak
  281. Green Ravioli with Ham
  282. Gambas al Pil Pil (Shrimp with Garlic and Paprika)
  283. Pomegranate Risotto (Risotto alla Melagrana)
  284. Carnitas Sous-Vide with Guacamole
  285. Pasta with Anchovies and Broccoli (Orecchiette Alici e Broccoli)
  286. Blade Steak Sous-Vide
  287. Witlof and Pancetta Salad (Insalata di Radicchio e Pancetta)
  288. Hot-Smoked Halibut with Guacamole
  289. Carrot and Almond Cake (Torta di Carote)
  290. Clam Cakes
  291. Thai-Italian Fusion: Shrimp Ravioli with Coconut and Green Curry
  292. Chinese Hot Pot
  293. Chinese Chicken Stock
  294. Red Snapper Veracruz (Huachinango a la Veracruzana)
  295. Swine Tenderloin with Balsamic Reduction
  296. Hake in the Spanish Way (Merluza a la Romana)
  297. Shrimp and Green Beans with Thai Red Curry Paste (Pad Prik Khing Goong)
  298. Cauliflower Risotto (Risotto al Cavolfiore)
  299. Fried Plaice with Remoulade Sauce
  300. Sea Bass with Triple Fennel
  301. Flourless Chocolate Muffins
  302. Shrimp Ravioli (Ravioli ai Gamberoni)
  303. Calamarata Pasta with Swordfish Ragù (Calamarata con Ragù di Pesce Spada)
  304. Fresh Truffle Risotto (Risotto al Tartufo)
  305. Beetroot, Fennel and Ginger Sorbet
  306. Pan Ducale
  307. Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)
  308. Lamb Shank with Eggplant and Yogurt
  309. Indonesian Spicy Green Beans (Sambal Goreng Buncis/Sambalboontjes)
  310. Pasta with Celeriac and Blue Cheese
  311. Round Zucchini Stuffed with Pork and Chipotle
  312. Homemade Gluten Free Pasta
  313. Chicken with Chipotle and Mushrooms (Pollo con Chipotle y Champiñones)
  314. French Toast Sous-vide
  315. Cheese Ravioli
  316. Orange Almond Cake
  317. Pasta with Rabbit and Fennel (Penne Coniglio e Finocchio)
  318. Lamb Sous-Vide with Couscous and Zucchini
  319. My First Gluten Free Bread
  320. Fresh Pasta Dumplings with Mussels and Beans (Cicatielli con Cozze e Fagioli)
  321. Thai Style Sole Sous-Vide
  322. ‘Water’ Gnocchi with Sage Pesto (Gnocchi all’Acqua al Pesto di Salvia)
  323. Fish Sous-vide Cajun Style

  324. Risotto alla Marinara (Risotto with Fish)

  325. Homemade Pistachio Ice Cream

  326. Chinese Eggplant with Chicken

  327. Stir-fried Loofah

  328. Mussels with Pepper (Impepata di Cozze)

  329. Apricot Jam Tart (Crostata alla Confettura di Albicocche)

  330. Cacciucco (Tuscan Seafood Soup)

  331. Double Corn Polenta with Ham and Pickled Chipotles

  332. Pistachio-Crusted Guinea Fowl

  333. Jumbo Shrimp with Eggplant Dumplings (Gamberoni con Gnocchetti di Melanzane)

  334. Gazpacho

  335. Rice Noodles with Shrimp, Shiitake and Cabbage

  336. Pigeon with Cherries

  337. Fried Sage with Anchovies (Salvia Fritta con Acciughe)

  338. Soqquadri Pasta with ‘deconstructed’ Eggplant Parmigiana

  339. Rice and Seafood Salad (Insalata di Riso e Frutti di Mare)

  340. Homemade Mint Ice Cream

  341. Panzanella

  342. Spinach Risotto (Risotto agli Spinaci)

  343. Vongole alla Marinara (Clams in Tomato Sauce)

  344. Grilled Octopus with Roasted Bell Pepper Ice Cream

  345. Clafoutis

  346. Quick Pasta with Zucchini

  347. Sous-vide Warm Aged T-Bone Steak

  348. Cauliflower and Lemon Ravioli

  349. Sous-Vide Steak Fajitas

  350. Venison Short Ribs Sous-Vide Roulade with Fava Beans and Mushrooms

  351. Stuffed Round Zucchini

  352. Hot Smoked Grey Mullet with Steamed Wild Asparagus

  353. Pasta with Raw Vegetables (Penne con Verdure Crude)

  354. Cauliflower Ravioli (Ravioli al Cavolfiore)

  355. Homemade Guanciale

  356. Homemade Ketchup

  357. Penne with Scamorza, Eggplant and Cherry Tomatoes

  358. How to Make Fish Paste For Thai Fish Cakes From Scratch

  359. Chunky Salsa for Fajitas

  360. Thai Vegetable Coconut Fritters (Gra Bong Tod)

  361. Carnitas Cooked Sous-Vide with Orange Juice

  362. Risotto with Witlof and Pancetta (Risotto con Radicchio e Pancetta)

  363. Klepon (Sticky Rice Balls with Palm Sugar and Coconut)

  364. Fresh Tagliatelle with Slow-Cooked Beef Ragù

  365. Frozen Salmon Sous-Vide

  366. Fusilli with Bolognese Ragù and Burrata

  367. Lobster Ravioli (Ravioli all’Astice)

  368. Cotoletta alla Palermitana

  369. Pasta with Squid (Conchiglie alla Pappagano)

  370. Gnocchi with Fish Sauce (Gnocchi con Sugo di Pesce)

  371. Babi Pangang (Pork with Sweet & Sour Red Sauce)

  372. Spaghetti all’Acqua Pazza (Spaghetti with Fish and Tomatoes)

  373. Thai Fish Cakes (Tod Mun Pla)

  374. Auldo’s Lobster Bisque

  375. Lamb Shank and Asparagus Sous-Vide

  376. Thai Kaeng Panang Red Curry with Chicken

  377. Thai Red Curry Paste (Kaeng Kua)

  378. Pasta with Burrata, Spinach, and Lemon (Orecchiette Burrata, Spinaci, Limone)

  379. Breast of Lamb Sous-Vide

  380. Fish Ravioli with Seafood (Ravioli di Pesce ai Frutti di Mare)

  381. Lamb-Eggplant-Potato Mosaic

  382. Braised Cauliflower (Cavolfiore Affogato)

  383. Almond Cherry Cookies (Bocconcini all’Amarena)

  384. Tomato Risotto (Risotto al Pomodoro)

  385. My First Pad Thai

  386. Wagyu Blade Steak Sous-Vide with Caramelized Red Onions

  387. Chestnut Gnocchetti with Taleggio Sauce (Gnocchetti di Castagne)

  388. Caramelized Carrot Puree

  389. Carnitas Sous-Vide

  390. Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)

  391. Wiener Schnitzel

  392. Wiener Erdäpfelsalat (Viennese Potato Salad)

  393. Tuna Tacos

  394. Homemade Corn Tortillas and Hard Taco Shells

  395. Malloreddus alla Campidanese (Sardinian Pasta with Tomato and Sausage)

  396. Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

  397. Almond Amarena Cookies

  398. Homemade Pork Stock

  399. Pork Tenderloin Sous-Vide with Sweet & Sour sauce

  400. Penne with Leeks and Pancetta (Penne con Porro e Pancetta)

  401. StefanGourmet & REMCooks Fusion: Ancho Chile Ravioli with Smoked Bacon and Sage

  402. Banana Eclairs (Bananensoezen)

  403. Roasted Mackerel (Sgombro al Forno)

  404. Linguine with Scallops (Linguine alle Capesante)

  405. Homemade Croissants and Pains au Chocolat

  406. Eggplant with Buttermilk Sauce

  407. Deep-Fried Calamari (Calamares Fritos)

  408. Homemade Aioli

  409. Rack of Venison Sous-Vide with Salsify and Pickled Green Cabbage

  410. Reconstructed Sole à la Meunière

  411. Chicken Gizzards Sous-Vide with Celeriac and Cream of Foie Gras

  412. Salt-Baked Beetroot Experiment

  413. Shrimp Jambalaya

  414. My Sausage Rolls (Mijn Saucijzenbroodjes)

  415. Almond Meringue Cake with Amarena Cherries

  416. Pea & Lamb Soup

  417. Chicken Breast Sous-vide Temperature Experiment

  418. Witlof with Gorgonzola and Mascarpone

  419. Vine-ripened Tomatoes Stuffed with Ricotta, Basil and Balsamic

  420. Albóndigas (Spanish Meatballs in Tomato Sauce)

  421. Bison Ribeye with Eggplant

  422. Orange Muffins

  423. Carne Adovada Sous-Vide

  424. Mimi’s Cranberry Hazelnut Cookies

  425. Spaghetti alla Gricia

  426. Homemade Pancetta

  427. Modernist Cuisine Shrimp Cocktail

  428. Pears Poached in Port Wine (Stoofperen)

  429. Fit for a Board: Bistecca alla Fiorentina

  430. Smoked Ham Hock Sous-Vide

  431. Avocado and Shrimp Cocktail

  432. Modernist Cuisine Pulpo a la Gallega

  433. Gevulde Speculaas (Speculoos Stuffed with Almond Paste)

  434. Hanoi Turmeric Fish with Dill

  435. Jerusalem Artichoke Gnocchi (Gnocchi di Topinambur)

  436. Guinea Fowl and Salsify Sous-Vide with Porcini Sauce

  437. Braised Flat Iron Steak with Parsnip Fondant (Draadjesvlees)

  438. Thai Green Curry with Shrimp

  439. Poffertjes

  440. Appelflappen (Dutch Apple Fritters)

  441. Oliebollen

  442. Dutch Pancakes (Pannenkoeken)

  443. Malloreddus Pasta with Fennel and Sausage

  444. Iberico Secreto Sous-Vide with Pomegranate and Chervil Root

  445. Celeriac Ravioli with Eel Tomato Sauce

  446. Ham of Lamb with Salt-Roasted Beetroot
  447. Chocolate Pomegranate Tart
  448. Risotto with Pear, Gorgonzola, and Walnuts
  449. Beef Wellington
  450. Home made Puff Pastry From Scratch
  451. Fresh Pasta Squares with Peas and Prosciutto (Quadrucci con Piselli e Crudo)
  452. Chard Stems Gratin
  453. Homemade Amaretti
  454. Swordish, Fennel and Orange Salad
  455. Stuffed Veal Bundles (Involtini di Vitello)
  456. Butternut Squash Tartlets
  457. Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin
  458. Pansoti con Salsa di Noci
  459. How to get the Seeds (Arils) out of a Pomegranate
  460. Fresh Pomegranate Juice
  461. Walnut Chocolate Cake
  462. Fennel Gratin (Finocchi Gratinati)
  463. Bagna Càuda
  464. Risotto al Barolo con Salsiccia
  465. Agnolotti
  466. Homemade Barolo Chinato
  467. Duck Breast Sous-Vide with Duck Red Wine Demi-Glace
  468. Duck Stock
  469. Irish Mussels with Irish Blue Cheese and Irish Parsnips
  470. Improved Octopus Carpaccio using Transglutaminase
  471. Sous-Vide Pork Belly Asian Style with Garlicky Broccoli
  472. Pasta with Stewed Beans (Pasta con i Fagioli Stufati)
  473. My First Chili con Carne
  474. Pickled Chipotles à la Richard
  475. Rose Fish Sous-Vide with Lemon-Roasted Cauliflower
  476. Gnocchi with Walnut Sauce (Gnocchi in Salsa di Noci)
  477. Homemade Gravlax
  478. Rendang Daging (Indonesian Beef Stew)
  479. Wagyu Short Ribs Sous-Vide
  480. Pear Ice Cream
  481. Richard’s Ancho Chile Rub
  482. Tuna Confit Sous-Vide
  483. Penne with Cavolo Nero and Parmigiano
  484. Homemade Chicken Fajitas
  485. Homemade Flour Tortillas
  486. Salsa Roja (Roasted Tomato Salsa)
  487. Belgian Endive/Witlof/Chicory Salad with Mandarins and Walnuts
  488. Perfect Duck Breast Using Transglutaminase
  489. Bresaola
  490. Rabbit Legs Sous-Vide with Fresh Fig Sauce
  491. Rabbit Stock
  492. Rabbit Loin Saltimbocca (Saltimbocca di Coniglio)
  493. Fettuccine with Porcini, Sausage, and Cream
  494. Stuffed Cabbage (Involtini di Verza)
  495. Langoustine Tartare with Mandarin and Bottarga
  496. Tarte Tatin
  497. Pappardelle al Ragù di Cinghiale (Fresh Pasta with Wild Boar Ragù)
  498. Rabbit Sous-Vide with Mustard Sauce (Lapin à la Dijonnaise)
  499. Herring Ceviche with Cucumber Foam
  500. Iberico Secreto Sous-Vide with Celeriac Fondant Sous-Vide
  501. Tuna Tartare with Runner Bean ‘Seaweed’
  502. Gnocchi alla Sorrentina
  503. Ancho Chile with Chocolate Mousse and Amarena Cherries
  504. Chocolate Mousse (Mousse au Chocolat)
  505. Pasta with Mussels, Roquefort and Broccoli
  506. Apple Tatin Cheat
  507. Pork Chop in Tomato Sauce (Primo + Secondo)
  508. Hazelnut Meringue Cake
  509. Chicken Ravioli with Sage
  510. Risotto alla Bartolini
  511. Roo Fillet from the Barbie
  512. Mussels with Blue Cheese (Moules au Roquefort)
  513. Sgroppino
  514. Flank Steak Sous-Vide with Tian Provençal
  515. Tian Provençal
  516. Fennel Pasta
  517. Grilled Octopus with Octopus Sponge, Bell Pepper Coulis and Romanesco
  518. My First Poke
  519. Eggplant Caprese Pasta Salad
  520. Apricot Tart (Limburgse Abrikozenvlaai)
  521. Tagliatelle alle Zucchine
  522. Parsley-Crusted Steak with Mushroom Ketchup and Garlic Puree
  523. Seafood Cous Cous
  524. Sarde a Beccafico (Stuffed Sardines)
  525. Smoked Halibut ‘Pizza’
  526. Improved Fennel Polpette
  527. Fennel ‘Meatballs’ (Polpette di Finocchietto)
  528. Cassata Siciliana
  529. Pasta with Green Beans and Savory Pesto (Pasta ai Fagioli e Pesto di Santoreggia)
  530. Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)
  531. Homemade Limoncello
  532. Lamb and Eggplant Meatballs
  533. Paella made with Stock from Rotisserie Chicken Leftovers
  534. Hot Smoked Trout
  535. Suckling Pig over an Open Fire
  536. Lamb Chops ‘Scottadito’
  537. Carne alla Pizzaiola
  538. Lamb and Goat Cheese Roulade
  539. Scallops with Radishes and Sorrel Sauce
  540. Trenette alla Genovese
  541. Eel in Tomato Sauce (Anguilla in Umido)
  542. Penne all’Arrabbiata
  543. Spicy Sweet & Sour Pork Belly and Cauliflower
  544. Ancho Chile Salmon with Chinese Cabbage
  545. Dutch Nasi Goreng with Chicken Satay and Atjar
  546. Pasta with Smoked Duck, Beetroot, and Orange
  547. Richard’s Awesome Chipotle Pork Burgers
  548. Braciole alla Barese Sous-Vide
  549. My Entry for the International “Shanghai Chicken” Project
  550. Ancho Chile Crusted Tuna, Tomato Salsa with Pickled Chipotles, and Zucchini with Pickled Jalapeños
  551. The Chilehead Challenge
  552. Grilled Avocado with Tuna Sous-Vide
  553. Swordfish Sicilian Style (Pesce Spada alla Siciliana)
  554. Risotto with Peas and Mint (Risotto ai Piselli e Menta)
  555. Pulled Pork Sous-Vide with Spiced Apricot Chutney
  556. Flamusse aux Pommes (Burgundian Apple Flan)
  557. Hanger Steak Sous-Vide
  558. Arancine (Sicilian Rice Balls)
  559. Homemade Lemon Sorbet
  560. Homemade Ciabatta
  561. Caponata
  562. Swordfish Salmoriglio
  563. Busiate alla Trapanese
  564. Macarons
  565. Orange Curd
  566. Lamb Shank Sous-Vide
  567. Orecchiette con le Cime di Rapa
  568. Fennel Sous-Vide Fondant
  569. Veal Scaloppine al Marsala
  570. Jambon Persillé (Ham Hock Terrine)
  571. Duck Leg a l’Orange Sous-Vide
  572. Pressure-Cooked Boeuf Bourguignon
  573. Brown Beef Stock
  574. Fusilli with Runner Beans (Fusilli ai Fagiolini al Corallo)
  575. Burgundian Fish Stew (Pôchouse Bourguignonne)
  576. Leg of Lamb Steak Sous-vide
  577. Halibut Sous-vide with a Creamy Sauce
  578. Pasta with Chard Stems (Penne alle Gambe di Coste)
  579. Cauliflower Risotto (Risotto al Cavolfiore)
  580. Veal Piccata (Piccata di Vitello)
  581. Eggplant Parmigiana ‘Light’ (Parmigiana di Melanzane)
  582. Homemade Pizzoccheri alla Valtellinese
  583. Hot dog à la Stefan
  584. Sous-vide Brisket Rosa di Parma
  585. Foie Gras with Goat Cheese and Beetroot
  586. Beetroot Risotto (Risotto alle Barbabietole)
  587. Chicken Breast with Tarragon Sous-Vide
  588. Leek Tarts (Sformatini di Porri)
  589. Parsnip Sous-Vide Fondant
  590. Risotto with Chard (Risotto alle Bietole)
  591. Torta Mimosa
  592. Lamb with Lemon-Egg Sauce (Abbacchio Brodettato)
  593. Asparagus and Egg Sous-Vide
  594. Lasagne alla Genovese
  595. Colomba Muffins for Easter
  596. Lamb a Scottadito
  597. Broiled Cod alla Romagnola (Grigliata di Pesce alla Romagnola)
  598. Homemade Pesto: Man versus Machine
  599. Coq au Vin Sous-Vide
  600. Homemade Italian Bread
  601. I didn’t know Shawarma could be that good
  602. Veal Rib Eye with Mushrooms
  603. Deep Fried Fennel (Finocchi Dorati)
  604. Baby Lady’s Easy Lemon Chess Pie
  605. Smoked Salmon and Sous-Vide Egg Yolk Crostini
  606. Coda alla Vaccinara (Oxtail Stewed in Tomato Sauce)
  607. Sous-vide Salmon-Pesto Roulade with Haricots Verts
  608. Kung Pao Chicken
  609. Horse Sirloin and Sous-Vide: a (not so) Rare Combination
  610. Lobster Risotto Like No Other
  611. Fabio’s Grandmother’s Meatballs (Le Polpette della Nonna di Fabio)
  612. Limburger Cherry Pie (Limburgse Kersenvlaai)
  613. Pasta with Romanesco and Hazelnut
  614. Mexican-Style Pork and Bean Stew
  615. Brown Chicken Stock
  616. Coq au Vin
  617. Cod in White Wine Sous-Vide
  618. Chicken Ramen From Scratch
  619. Sweet Potato Gnocchi (Gnocchi di Patate Dolci)
  620. Vanilla Sauce (Crème Anglaise)
  621. Hot-Smoked Scallops with Roasted Bell Peppers
  622. Bartolini-inspired Ravioli
  623. There is nothing wrong with Horse meat (Braciole di Cavallo alla Barese)
  624. Spinach Tartlets (Sformatini di Spinaci)
  625. Lobster Sous-Vide with Couscous
  626. Homemade Multigrain Bread
  627. Venison and Bell Pepper Stew
  628. Roasted Parsnips
  629. Spaghettini with Venison and Bell Pepper Ragù (Spaghettini al Cervo e Peperoni)
  630. My Grandmother’s Chicken Sous-Vide
  631. Roasted Potato Experiment #1: Salting Before or After?
  632. Lasagne alla Napoletana (Lasagne di Carnevale)
  633. Homemade Ebi Nigiri Sushi (Shrimp Sushi)
  634. Pork & Beef Ragù Napoletano
  635. Chicken Quesadillas
  636. How to make Fresh Pasta Dough using a Stand Mixer
  637. Italian Green Sauce (Salsa Verde)
  638. Chocolate-packed Brownies
  639. What to do with leftover Peking Duck: Pappardelle all’Anatra
  640. Homemade Pancakes for Peking Duck
  641. Simple Peking Duck
  642. Pasta with Ham, Peas, and Cream (Penne con Prosciutto Cotto, Piselli e Panna)
  643. Apple Cinnamon Muffins
  644. Stuffed Zucchini
  645. Chocolate Muffins
  646. Ravioli with Eggplant and Ricotta (Ravioli di Melanzane e Ricotta)
  647. Blueberry Muffins
  648. Lamb Stew with Polenta
  649. Banana Nut Muffins
  650. Turnip Risotto (Risotto alle Rape)
  651. Almond Poppy Seed Muffins
  652. Braciole alla Barese (Stuffed Beef Bundles)
  653. Pasta with Roasted Cauliflower and Fat from Beef Stock
  654. Stephane’s Cheese Puffs
  655. Tortelli di Zucca
  656. White Asparagus Ice Cream with Truffle
  657. Certosino di Bologna (Fruitcake from Bologna)
  658. Tortellini in Brodo
  659. Crispy! Spicy Shrimp Crackers
  660. Spicy Shrimp Crackers with Tuna Tartare
  661. Chicken Cordon Bleu
  662. Mince Pie à la Conor
  663. Tournedos Rossini
  664. Smoked Brisket Sous-vide
  665. Penne with Bell Peppers and Pancetta
  666. Pork Roast with Sweet-and-Sour Onions (Arrosto di Maiale con Cipolle in Agrodolce)
  667. Smoked Eel and Celeriac Risotto (Risotto Anguille e Sedano Rapa)
  668. Pumpkin Gnocchi (Gnocchi di Zucca)
  669. Crispy Deep Fried Chicken
  670. Beef Ragù Napoletano (Primo + Secondo)
  671. Foie Gras Sous-vide with Sauternes, Beetroot and Roquefort
  672. Russian Salad
  673. Home-made Mayonnaise
  674. Corn Soup with Crab
  675. Chervil Root and Parsley Root
  676. Neck of Lamb Sous-Vide
  677. Lamb Stock
  678. Smoked Ham of Lamb
  679. Maple Ice Cream
  680. My First Pumpkin Pie
  681. Caramelized Fennel
  682. Dutch Veal Croquettes or “Bitterballen”
  683. Spaghetti with Butternut Squash (Spaghetti alla Zucca)
  684. Simple Succulent Salmon
  685. Lepre alla Cacciatora (Hare Legs Stewed in Red Wine)
  686. Hare Loin with Sauerkraut and Chestnuts
  687. Home-skinned Hare, Part 1: Hare Stock
  688. Homemade Fish Fingers
  689. Spaghetti with Red Wine and Leeks (Spaghetti Ubriachi)
  690. Amazing Sous-Vide Vitello Tonnato
  691. Quiche Lorraine (Quiche Alsacienne)
  692. 35aweek’s Potstickers (Guotie)
  693. REMCook’s Breaded Chicken Breast Fried in Claried Butter
  694. Duck Leg Confit Sous-Vide
  695. Vongole with Pancetta
  696. The Proof of the Duck is in the Eating
  697. Scallops and Shrimp with a Vanilla Sauce, Pea Puree and Parsnip Puree
  698. Ravioli al Salmone Affumicato (Ravioli with Smoked Salmon)
  699. Home-made Belgian Fries
  700. Gado-Gado (Indonesian Vegetables with Peanut Sauce)
  701. Indonesian Peanut Sauce
  702. Kale with Mashed Potatoes and Smoked Pork Sausage (Boerenkool met worst)
  703. Pear Tart
  704. Butternut Squash Lasagne (Lasagne alla Zucca)
  705. Home-made Beef Gravy
  706. Sole Meunière
  707. Clarified Butter
  708. Kale Salad with Grilled Goat Cheese, Bacon and Walnuts (Salade de Chèvre Chaud aux Lardons)
  709. Noodle Soup with Beef and Cabbage
  710. Japanese Mixed Grill
  711. Japanese Simmered Eggplant
  712. Wagyu Flank Steak Sous-vide Teriyaki
  713. Pappardelle ai Funghi Porcini (Pasta with Fresh Porcini Mushrooms)
  714. M&M’s Ginger Glazed Salmon
  715. Home-made Ginger & Honey Ice Cream
  716. Sweet and Sour Pork Tenderloin (Filetto di Maiale in Agrodolce)
  717. Pasta with Lamb, Vegetables, Honey & Thyme
  718. Mackerel Ceviche
  719. Spaghetti ‘Salmonara’
  720. Sous-vide Rib Steak finished on the BBQ
  721. Fresh Pasta with Rabbit (Tajarin al Sugo di Coniglio)
  722. ‘Japanese’ Salad
  723. Cake with Plums, Almonds and Orange
  724. First experiment with Agar Agar: Beetroot Tagliatelle
  725. Kale Salad with Apples, Trail Mix, and Blue Cheese
  726. Improvised Chicken Fajitas
  727. Fish soup (Zuppa di Pesce)
  728. Tina’s Rhubarb Strawberry Crisp (Rabarber och Jurdgobbar med knäckigt havrepajs täcke)
  729. Risotto al Basilico
  730. Ciambelline al Vino
  731. Sea Bass poached in fresh Tomatoes (Branzino al Pomodoro Fresco)
  732. Pork Ribs Sous-vide
  733. Pasta with Carrot sauce (Fusilli alle Carote)
  734. Pizza ai Funghi (Pizza with Mushrooms)
  735. Wagyu Flank Steak, Pan-seared versus Sous-vide
  736. Spaghetti alla Puttanesca
  737. Carrot Risotto (Risotto alle Carote)
  738. Esther’s Tomato Salad
  739. Pasta with Peas and Pesto (Mafaldine Piselli e Pesto)
  740. Hot-smoked Salmon
  741. Easy Chicken Yakitori from the BBQ
  742. Cantuccini with Vin Santo (Biscotti di Prato)
  743. Pasta with Peas and Tomato (Mafaldine Piselli e Pomodoro)
  744. Lobster Carpaccio with Gorgonzola Sauce
  745. Home-made Orecchiette with Tomato and Basil
  746. Japanese Fried Chicken, Drenched Daikon and Noodles in Broth
  747. Dengaku
  748. ‘Tiramisù alla Pugliese’
  749. Cold-fermented Pizza Dough
  750. Tagliatelle Mortadella e Indivia (Pasta with Mortadella and Endive)
  751. Cherry Cake
  752. Hot Smoked Duck Breast with Plum Chutney
  753. My First Home-made ‘Slow Food’ Hamburger
  754. Monkfish sous-vide temperature experiment
  755. Tempura
  756. Dashi sous-vide
  757. Home-made Ricotta
  758. Sous-vide Artichoke Salad
  759. Home-made Sushi
  760. Seafood Paella (Paella de Marisco)
  761. Focaccia alla Genovese
  762. Raspberry Soufflé
  763. Swordfish Carpaccio (Carpaccio di pesce spada)
  764. Radishes Risotto with Monkfish and Pancetta
  765. Sea bream with vegetables (Orata al forno)
  766. Lamb Shoulder sous-vide with Goat Cheese
  767. BBQ’ed Lamb skewers with Balsamic
  768. ‘Greek’ Pasta Salad
  769. Stuffed fillet of Venison (Involtini di Capriolo)
  770. Strawberry Cake
  771. Insalata Caprese, how to improve the taste of Mozzarella
  772. Linguine with Scampi, Scallops, Zucchini and fresh Tomatoes
  773. Classic Ossobuco alla Milanese sous-vide
  774. Real Pizza in a domestic oven using an Aluminum plate
  775. Linguine ai gamberoni alla Fra Diavolo (Linguine with flambeed shrimp, garlic and chile pepper)
  776. Smoked Celeriac Risotto with Scallops
  777. Penne with Asparagus and Goat cheese
  778. Sea bream in salt (Orata al sale)
  779. Pork Belly sous-vide
  780. Chicken Ramen sous-vide
  781. Pasta with Radishes (Orecchiette ai Ravanelli)
  782. Boeuf Bourguignon à la Conor
  783. Strawberry Frozen Yogurt
  784. Roe Deer Venison sous-vide with Roe Deer Jus
  785. Carpaccio of Sous-vide Octopus (Carpaccio di Polpo)
  786. Scampi tartare with apple
  787. Hot-smoked Scallops (Coquilles St. Jacques)
  788. Home-made Vanilla Ice-cream 
  789. Roe Deer Carpaccio with Herb Salad
  790. BBQ’ed green Asparagus
  791. Spaghetti with Tuna (Spaghetti al Tonno)
  792. Strawberries macerated with Balsamic & Honey
  793. Quest for my Grandmother’s Chicken, Part 2
  794. Pasta with Broccoli (Orecchiette al Broccoli)
  795. Steak Teriyaki Sous-vide
  796. Spaghetti Cacio e Pepe
  797. Spaghetti all’Amatriciana
  798. Beef short ribs Teriyaki sous-vide
  799. Truffle, leek and shallot risotto (Risotto al Tartufo, porro e scalogno)
  800. How to make home-made Vegetable Stock
  801. How to use juices from the bag after sous-vide braising
  802. Lamb-stuffed Eggplant
  803. Lasagne alla Bolognese
  804. Ragù alla Bolognese
  805. Best temperature for Beef Short Ribs sous-vide
  806. Revenge on the Nettles (Tortelli di Ortiche)
  807. Veal scaloppine with Eggplant and Mozzarella (Scaloppine alla Melanzana e Mozzarella)
  808. Banana gelato
  809. Penne with Cauliflower and Almonds (Penne Cavolfiori e Mandorle)
  810. Beef braised in red wine (Brasato al Barolo)
  811. Tagliatelle al Prosciutto
  812. Quest for my Grandmother’s Chicken, Part 1
  813. Penne with peppers and salami (Penne peperoni e salame)
  814. Bergamot cookies
  815. Fennel risotto with Sea bream (Risotto di Finocchio con Orata)
  816. My Key Lime Pie
  817. Rosa di Parma (Stuffed fillet of beef)
  818. Pizzoccheri alla Valtellinese
  819. Japanese Chicken loaf with Eggplant and Ginger
  820. How to make fresh spinach pasta
  821. Rabbit leg sous-vide with rosemary
  822. Home-made Bigoli alle Vongole
  823. Lobster sous-vide temperature experiment
  824. Peperonata
  825. Risotto sous-vide with Asparagus and Goat cheese
  826. Spaghetti alla Carbonara
  827. Tagliatelle Verdi con Ragù Bianco
  828. Dutch Easter bread (Paasstol)
  829. Sous-vide egg
  830. Chicken Adobo sous-vide
  831. Venetian marinated Mackerel ‘in saor’ sous-vide
  832. Black Forest Cake
  833. 35aweek’s Pasta with Cabbage and Gorgonzola
  834. Orecchiette with Endive and Pancetta (Orecchiette Indivia e Pancetta)
  835. 35aweek’s Beef & parsnip ragù (Ragù di manzo e pastinaca)
  836. Pear-Ricotto-Almond Cake (Torta Pere, Ricotta e Mandorle)
  837. Beetroot gnocchi (Gnocchi di barbabietole)
  838. Beetroot gnocchi: not as beetrooty as I wanted
  839. Ratatouille
  840. Fusilli ai Peperoni (Pasta with roasted peppers)
  841. Prosciutto-wrapped Monkfish sous-vide
  842. Ravioli workshop
  843. Hotchpotch with sous-vide braised beef (Hutspot met draadjesvlees)
  844. Pork shoulder sous-vide
  845. Experiment with the Girardet method for broiling fish
  846. Pasta alla Norma (pasta with eggplant, tomatoes and ricotta salata)
  847. Mackerel & Sauerkraut Quiche
  848. Pasta with chicken, pesto, haricots verts, and sundried tomatoes
  849. How to make your own Pesto alla Genovese
  850. Saltimbocca alla Romana (Veal scaloppine with prosciutto and sage)
  851. Pappardelle ai funghi (Pappardelle with mushrooms)
  852. Lemon-Basil Chicken breast sous-vide
  853. Risotto ai gamberoni (Risotto with jumbo shrimp)
  854. Sous-vide to the next level: tenderizing beef by ‘warm ageing’
  855. Pizza with roasted vegetables
  856. Turbot sous-vide Asian style
  857. Pasta with mussels and broccoli (Orecchiette alle cozze e broccoli)
  858. Jerusalem artichoke risotto (Risotto al topinambur)
  859. Salmon Teriyaki sous-vide
  860. Pasta with clams and green cauliflower (Orechiette alle Vongole e Romanesco)
  861. Ravioli stuffed with eggplant and lamb (Ravioli di agnello e melanzane)
  862. Octopus sous-vide (Insalata di Polpo)
  863. How to cook duck breast (with or without sous-vide)
  864. Almond cake (Torta di Mandorle)
  865. Classic Dutch pea soup (erwtensoep, snert)
  866. Almond – coconut – lemon macarons
  867. Simple sous-vide chicken leg with crispy skin
  868. Flourless chocolate cake for chocoholics
  869. Pound cake
  870. Classic Dutch apple pie
  871. Turbot and white asparagus sous-vide with Hollandaise sauce
  872. Attempt to recreate Torre del Saracino dish from memory
  873. Tiramisù
  874. Rabbit with tomatoes sous-vide
  875. Sous-vide pigeon with smoky pigeon jus
  876. Ravioli with scallops and parsnip
  877. Italian bread
  878. Bounet sous-vide
  879. Pheasant: stock, smoked breast, leg ravioli
  880. Perfect sous-vide seabass
  881. Pasta from the oven with eggplant and mozzarella (Paccheri alla parmigiana)
  882. Dry-aged MRIJ T-bone steak sous-vide
  883. Sous-vide cod with braised fennel and white wine sauce
  884. How to make fish stock
  885. Ravioli al Radicchio (witlof/chicory/belgian endive) e Gorgonzola
  886. How to make fresh pasta
  887. Beetroot with blue cheese
  888. Sous-vide rack of lamb
  889. Gnocchi di Patate al Gorgonzola
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2 thoughts on “Recipe Index

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