Celeriac Gnocchi with Smoked Salmon (Gnocchi di Sedano Rapa con Salmone Affumicato)

This is an original dish I created because I had some leftover trimmings from the salmon that I smoked. The sauce was inspired by Sandra’s recipe for speedy smoked salmon mousse. The earthy flavor of the celeriac works well with … Continue reading Celeriac Gnocchi with Smoked Salmon (Gnocchi di Sedano Rapa con Salmone Affumicato)

Celeriac Ravioli with Eel Tomato Sauce

Obtaining fresh seafood on a holiday is always problematic, but I wanted to serve seafood for at least one of the courses of the Christmas menu anyway. I’ve done lobster in the past, which you can keep alive in your refrigerator. Then I thought of eel. In Italy eel is prepared for New Year’s eve to ward off evil, so it is traditional for the holiday season. When I saw live eel at the fishmonger’s, my problem was solved. Continue reading “Celeriac Ravioli with Eel Tomato Sauce”

Iberico Secreto Sous-Vide with Celeriac Fondant Sous-Vide

The dinner we cooked when Teun came over consisted of tuna with runner beans as antipasto, gnocchi alla sorrentina as primo, iberico pork sous-vide as secondo, and finally chocolate stuffed ancho chile with amarena cherries as dolce. The pigs that are grown for the famous jamón ibérico from Spain do not just yield the hams, but also other fine cuts of meat. The finest is called the secreto (literally secret) and is a very nicely marbled piece of pork with lots of flavor. Teun and Albert introduced me to this cut, and I absolutely love it. Cooking it sous-vide is of course a great way to enjoy it to its fullest. I thought it would be nice to combine it with celeriac fondant, and the dish did turn out great. Continue reading “Iberico Secreto Sous-Vide with Celeriac Fondant Sous-Vide”

Smoked Celeriac Risotto with Scallops

The inspiration for this risotto came from our wonderful dinner at De Librije, where the sea scallops with veal marrow, black garlic and a smoky jus of roasted celeriac was one of our favorite dishes. This is by no means my version of the same dish, I mainly used the idea of pairing scallops with smoky celeriac. At De Librije the dish was paired with a white burgundy from Cotes-de-Nuits, and I also happened to have one bottle of a white Cotes-de-Nuits 2006 left so we drank that with it (and I also used one glass for the risotto). Ingredients … Continue reading Smoked Celeriac Risotto with Scallops