Cappon Magro is a delicious and special dish from Liguria with fish and vegetables. It is on the menu in Liguria for special occasions such as the holidays. The name means “lean capon”, which indicates that it was an alternative … Continue reading Cappon Magro Sous Vide (Stack of Fish and Vegetables with Green Sauce from Liguria)
Since I had more foie gras than I needed to prepare Tournedos Rossini, I decided to use the leftover foie gras to make a simple appetizer of faux Brussels sprouts filled with cream of foie gras, inspired by a more … Continue reading ‘Brussels Sprouts’ Stuffed with Cream of Foie Gras
One of my favorite inventive dishes from our trip to Italy was the eel ice cream at Don Alfonso. There it was served with rose-flavored pasta, but I thought it would also work very well with beets. Eel is most … Continue reading Eel Ice Cream with Beets
Yes, you’ve read it correctly, a cake that contains beets (also known as beetroot). When I saw this recipe on Polianthus’ blog, I was intrigued and knew I had to try it. I am glad that I did, because the … Continue reading Hazelnut and Beet Cake
The best dishes are those that use only a few ingredients. In this case: beets, mackerel, and balsamic vinegar (plus salt, pepper, and olive oil). It is a versatile dish: you could serve it lukewarm or at room temperature as … Continue reading Roasted Beets, Mackerel, Balsamic
This dish has been inspired by a dish we had at Le Calandre in Italy. The concept is very easy: beetroot juice is turned into jelly using agar, ravioli are filled with the beetroot jelly, and when the ravioli are … Continue reading Beetroot Ravioli with Gorgonzola Sauce
Pita bread with shawarma, usually lamb or pork, is popular street food in the Netherlands. I discovered that it can be really good, if freshly made from high quality ingredients. You can read my post about that here. Some months … Continue reading Salmon ‘Shawarma’ with Beetroot Tzatziki on Pita or Naan Bread
This is what I came up with when I put my mind to creating a dessert made from vegetables. I sweetened freshly juiced beetroot, fennel, and ginger and then turned it into a sorbet. To keep the flavor as fresh … Continue reading Beetroot, Fennel and Ginger Sorbet
After really having liked salt-baked beetroot at Bord’eau, I decided to make this myself and served it as side for smoked ham of lamb for Christmas. When I googled for some recipes, I noticed that some recipes used only salt, … Continue reading Salt-Baked Beetroot Experiment
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