Our main course for Christmas dinner was this hare stew. The recipe I followed was very similar to that for lepre alla cacciatora, but adapted for sous-vide. An important aspect of any stew is concentrating the flavors by allowing water … Continue reading Hare Stew Sous-Vide
For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny … Continue reading Duck with Cherries and Port Sauce
To celebrate a friend’s 20th birthday, I got him a vintage port from his birth year and an accompanying dinner. Since I know he loves blue cheese, it wasn’t difficult to decide what to prepare to go with the vintage … Continue reading Steak with Blue Cheese, Belgian Endive (Witlof) and Mushrooms
This was the secondo of our Christmas dinner — yes I am running behind a little in posting as I also still have to post the primo — loin of hare with a sauce of port and amarena cherries and brussel sprouts with … Continue reading Hare Loin with Brussels Sprouts
After enjoying pigeon with cherries at Povero Diavolo, I thought it would be nice to create my own version of it. I made a sauce of pureed cherries and reduced pigeon stock. For some more cherry flavor I deglazed the … Continue reading Pigeon with Cherries
Recently I tried wagyu flank steak sous-vide for the first time, and liked the results with 24 hours at 56C/133F, but decided that I wanted to try 48 hours at 55C/131F as well since I was expecting that would be even better. Turns out my expectation was correct! This time I made it teriyaki style and it was outstanding. Please note that you could use the same method to prepare regular steak teriyaki, the only difference is that the steak would only need 4 hours or so at 55C/131F instead of 48. In this recipe, the teriyaki sauce is not … Continue reading Wagyu Flank Steak Sous-vide Teriyaki
I picked up some more roe deer venison, which is still in season in the Netherlands, and created this ‘Italian style’ dish that is not an existing dish that I know of. You could also use regular venison or even veal or beef for this, but venison makes it just that bit more special. You can cook the involtini sous-vide or in the oven. Ingredients For 2 generous or 3 normal servings 400 grams (0.9 lbs) fillet of roe deer venison or regular venison 50 grams (2 oz) pancetta, chopped 25 grams (1 oz) dried porcini mushrooms 2 cloves garlic, … Continue reading Stuffed fillet of Venison (Involtini di Capriolo)
