Tagged with barolo

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

Porcini-crusted Venison Steak

Porcini-crusted Venison Steak

A friend who came over for dinner requested I prepare game, so I picked up some nice venison haunch steaks and prepared porcini-crusted venison steak with cabbage and mushrooms. The idea for the porcini crust came from Conor, but of course I couldn’t resist to cook the venison sous-vide. This is a simple preparation that … Continue reading

Fresh Truffle Risotto (Risotto al Tartufo)

Fresh Truffle Risotto (Risotto al Tartufo)

Black autumn truffles (Tuber Uncinatum) are in season and they are not as expensive as white truffles (Tuber Magnatum Pico). They are also not as fragrant, but for fragrant truffles their freshness is more important than their color. I’ve already written about risotto with dried truffles and truffle oil, but dried truffles and truffle oil … Continue reading

Risotto al Barolo con Salsiccia

Risotto al Barolo con Salsiccia

Today it is exactly two years ago that I started this blog. This is the 486th post, there have been almost 150,000 views, and more than 5,000 comments. It has been a great ride so far and I never could have imagined I would have learned so much from it. The fun and learning is … Continue reading

Homemade Barolo Chinato

Homemade Barolo Chinato

Barolo Chinato is a spiced wine from the Italian region of Piemonte that was invented as a medicine in the late 19th century by pharmacist Giuseppe Cappellano in Turin. Commercial versions of Barolo Chinato are matured for over a year in oak barrels, but it is possible to make a very acceptable version at home. That … Continue reading

Tournedos Rossini

Tournedos Rossini

I hope you’ve all had a better Christmas than I’ve had, since instead of preparing and eating a five-course dinner, I was in bed with a nasty stomach flu 😩 I had to reschedule Christmas dinner with my parents to today. Yesterday I wasn’t fully recovered, but feeling well enough to cook this Tournedos Rossini. … Continue reading

Roe Deer Venison sous-vide with Roe Deer Jus

One of the tastiest and most prized types of game is venison from roe deer. A roe deer (Dutch: ree, French:  chevreuil, German: Reh, Italian: capriolo) is a small species of deer that is very picky about its food. If you cannot find roe deer, you can substitute with regular venison. I recently bought a nice … Continue reading

Beef braised in red wine (Brasato al Barolo)

A famous dish from the Piemonte region in Italy is Brasato al Barolo, beef braised in Barolo, king of the red wines. Since a bottle of good Barolo does not come cheap, it is good to realize that you can achieve an almost identical result using another wine from Piemonte made from the Nebbiolo grape that … Continue reading

Rosa di Parma (Stuffed fillet of beef)

Rosa di Parma (Stuffed fillet of beef)

This is one of my favorite dishes and always a big hit when I make it for guests. It tastes as great as it looks. It’s easy to tell where the name “rose of Parma” came from: it looks like a rose and the beef tenderloin is stuffed with cheese and prosciutto from Parma. It … Continue reading