Tagged with chardonnay

Bacon-Wrapped Scallop with Pumpkin

Bacon-Wrapped Scallop with Pumpkin

This a great appetizer for a dinner party, because it is delicious, looks great, and is quite easy to prepare. Only a few ingredients are needed to make a fantastic dish. Scallops and bacon are friends, so bacon-wrapped scallops are a classic. The trick is to cook them such that the bacon is slightly crispy … Continue reading

Pork with Almonds and Paprika

Pork with Almonds and Paprika

Sometimes I fall in love with a recipe at first sight. This is what happened when I saw Pork and Almonds on Dave Chrichton’s blog Fine Dining at Home. Dave wanted to create a Spain-inspired dish, and served oven-roasted pork loin, wrapped in serrano ham, with an almond sauce and toasted almonds. When I saw … Continue reading

Lobster Bisque Risotto

Lobster Bisque Risotto

I’ve posted a recipe for lobster risotto before, a very elegant dish with a mild lobster flavor in the risotto itself. That version requires 1 lobster (of about 650 grams or 1.5 lbs) for every two servings. If you like it more decadent and with a bold lobster flavor, this lobster bisque risotto is the … Continue reading

New England Clam Chowder

New England Clam Chowder

Anatoli wrote an interesting article about clam chowder on his great wine blog Talk-A-Vino. He explains that chowder is “a rich soup typically containing fish, clams, or corn with potatoes and onions” and that there are four types of clam chowder: New England Clam Chowder, with cream Manhattan Clam Chowder, with tomatoes Rhode Island Clam … Continue reading

Fusilli with Smoked Eel and Celeriac

Fusilli with Smoked Eel and Celeriac

This pasta dish is quick and easy enough to serve for a weekday meal, and special and delicious enough for a dinner party. It takes less than half an hour to prepare, and only a few ingredients are required. The combination of smoked eel and celeriac is a classic one in the Netherlands, and in … Continue reading

Hot Smoked Grey Mullet with Steamed Wild Asparagus

Hot Smoked Grey Mullet with Steamed Wild Asparagus

Yesterday’s dinner featured two unusual ingredients: grey mullet and wild asparagus. I served them as simple as possible, dressed only with extra virgin olive oil, freshly squeezed lemon juice, sea salt, and freshly ground black pepper. It was delicious and ready in less than half an hour. Grey mullet (not to be confused with red … Continue reading

Auldo’s Lobster Bisque

Auldo’s Lobster Bisque

I’ve never yet tried my hand at lobster bisque, and so when Auldo claimed his lobster bisque was top notch I asked him to give me a demo. The result was outstanding, and he volunteered to do a guest post on it. So for once, the only thing I did was taking the photos — … Continue reading

Veal Rib Eye with Mushrooms

Veal Rib Eye with Mushrooms

According to my butcher, you will live to be 100 if you eat veal on a regular basis. This is not a scientifically proven statement (he bases it on a few people he knows who used to eat veal on a regular basis and have lived to be 100) and since he’s selling the veal … Continue reading

Lobster Sous-Vide with Couscous

Lobster Sous-Vide with Couscous

Last weekend Conor of ConorBofin.com and ‘the Wife’ visited for a great weekend of Food Blogging Without Boundaries. As you will notice, the pictures in this post and the next three are vastly superior to my usual point-and-click-and-hurry-to-get-back-to-the-cooking photographs. That’s because Conor took and processed them and kindly allowed me to use them in these … Continue reading