Dutch cuisine does not have a great reputation like Italian or French cuisine, but the comfort food Hutspot met Klapstuk can be taken to the next level by preparing it sous vide. Hutspot, literally hotch-potch, is carrot, onion, and potatoes, … Continue reading Braised Beef Short Ribs Sous Vide with Carrot, Onion, and Potato Mash (Hutspot met Klapstuk)
This elegant vegetarian appetizer was inspired by a more elaborate version we enjoyed at Alma** in Lisbon. The combination of flavors and textures is very nice. The sweetness of the carrots goes well with the tartness of the goat cheese … Continue reading Sous vide baby carrots with bulgur, goat cheese, and pistachios
The Mexican feast I was preparing should also include refried beans and rice, as they are staples in Mexican cuisine. For the rice I based my preparation on Irene’s recipe on her Slice of Mexico. Mexican rice is enriched with … Continue reading Mexican Style Rice
This is a recipe that I made on the same day that I read it on Paola’s blog, because I happened to have all the ingredients, and needed to use up the carrots. What better recipe to use for such … Continue reading Pasta with Carrots and Almonds (Pasta con carote e mandorle)
I like using everything and reducing waste. When you buy a bunch of carrots, they come with the greens, but usually those are discarded or used to feed the rabbits if you have them. I’ve already posted recipes to use … Continue reading Pasta with Roasted Carrots and Carrot Tops Pesto
Sometimes I use ‘transitivity’ to come up with new dishes. A relationship between two objects is transitive if whenever an object A is related to an object B, and B is in turn related to an object C, then A is also related to … Continue reading Tuna and Carrots with Cumin
Doesn’t this risotto have a great color? I had some carrots, some fish stock, and some canned tomatoes I needed to use up, and thus this risotto was born. The cod was a nice addition that I bought especially for … Continue reading Risotto with Cod, Carrots and Lemon
To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato … Continue reading Ravioli Primavera
The first time I made Red Snapper Veracruz, I used the last of the pickled jalapeños that Richard had sent over. The Veracruz was so outstandingly good that I wanted to make it again, and so I had to make … Continue reading Jalapeños en Escabeche (Pickled Jalapeños)
They say crocodile tastes like chicken, but I had never tried it myself to confirm. When I saw frozen crocodile tail fillet on sale (still not cheap by the way at 60 euros/kilo or US$ 32.50/lb), I remembered reading a … Continue reading Crocodile Sous-Vide with a Root Vegetable ‘Swamp’
One of my co-workers, a nice lady called Heleen, mentioned that she had a great recipe for carrot cake. That got my attention as I was looking for a dessert recipe with vegetables. She lent me a book from Slow … Continue reading Carrot and Almond Cake (Torta di Carote)
The first recipe I tried from Modernist Cuisine at Home was Caramelized Carrot Puree. The flavor of the carrots is intensified by pressure cooking them with baking soda. The baking soda allows caramelization to occur at temperatures that a pressure … Continue reading Caramelized Carrot Puree
Mackerel is a cheap and tasty fish, and healthy because it’s loaded with omega-3 fatty acids. I’ve prepared it as ceviche, in a quiche with sauerkraut, and marinated ‘in saor’. Recently I saw oven-roasted mackerel on two of my favorite … Continue reading Roasted Mackerel (Sgombro al Forno)
I had a craving for rack of lamb after seeing Conor’s post on herbed rack of lamb. I picked up a nice rack of lamb, thinking I’d serve it with a sauce with a hint of ginger. When I thought about what to serve with it, I also remembered Conor’s post about carrot and ginger soup. And so I decided to serve the lamb with a carrot puree. Carrot, ginger, and cumin go well together, and lamb, ginger, and cumin go well together. So then lamb, carrot, ginger, and cumin should all go well together. And they did! There was only a hint of the thyme, ginger, and cumin in the final dish, but they did bring out the flavor of the lamb and the carrots very nicely. Continue reading “Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”
Before I started blogging, I used carrots mostly as supporting ingredients in stocks and stews, one of the few exceptions being hutspot sometimes in winter. Fellow bloggers have inspired me to give carrots a leading role as well. This is another primo piatto using carrots inspired by 35aweek.com with some adaptations. This one’s even easier to make than the carrot risotto. And if you prepare the carrots the night before like I did, it only takes as long to prepare this dish as it takes to boil the pasta. Fusilli (similar to the rotelle used by K. on $35 a week) are a good pasta … Continue reading Pasta with Carrot sauce (Fusilli alle Carote)
I’ve enjoyed cooking for a long time, but since I started blogging about it I’ve been experimenting and trying new things much more often than before. One of the big drivers of this is that other bloggers inspire me. One of the blogs that I get a lot of inspiration from is 35aweek.com. She posts a lot of things that sound and look delicious that I’ve never cooked before. One of those dishes was Roasted carrot & thyme risotto. Carrots are one of those vegetables that are healthy, cheap, and readily available, but can be a bit boring. So I … Continue reading Carrot Risotto (Risotto alle Carote)
Stefan's Gourmet Blog 