Shrimp Dim Sum
These Chinese shrimp dumplings are so good and worth the effort to make from scratch, even though it takes 1.5 to 2 hours to make a batch. They are just like the shrimp dim sum Har Gow (虾饺), but with … Continue reading Shrimp Dim Sum
Tag: Condrieu
Mackerel in Thai Red Curry Sauce (Choo Chee)
My friend Melvin is great with Asian food. The other day he prepared this mackerel in Thai red curry sauce for us, and it was so good that I wanted to make it myself as soon as possible. Melvin got … Continue reading Mackerel in Thai Red Curry Sauce (Choo Chee)
Lobster with Romanesco and Green Curry
With all the restaurants closed it is nice to make restaurant-style food at home, using ingredients that we usually eat at restaurants like lobster. The idea to combine lobster with cauliflower came from Aqua. Instead of using regular cauliflower I … Continue reading Lobster with Romanesco and Green Curry
Chile Relleno En Nogada (Stuffed Chile with Walnut Sauce and Pomegranate)
Chile en Nogada was created in 1821 by the Pueblan Nuns as a festive food to honor a visit from revolutionary general Don Augustín de Iturbide. Mexico had just won its independence from Spain. The colors of the dish are the same … Continue reading Chile Relleno En Nogada (Stuffed Chile with Walnut Sauce and Pomegranate)
Simple Shahi Salmon
I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). … Continue reading Simple Shahi Salmon
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 … Continue reading Bacon-Wrapped Scallop with Pumpkin
Condrieu: the Best Viognier in the World
You may have noticed that over the last year, I’ve been blogging a bit less frequently and lately there have been more posts about wine. The reason for both is the same: I’ve been studying the become a vinologist (which … Continue reading Condrieu: the Best Viognier in the World
Crab-Crusted Halibut with Asparagus and Madeira Sauce
After preparing shrimp-crusted grouper with spinach and butter beans, which was inspired by a crab-crusted grouper I’d had in Miami Beach, I decided to try a crab-crusted version as well. You can prepare this with any type of white fish that doesn’t … Continue reading Crab-Crusted Halibut with Asparagus and Madeira Sauce
Bouillabaisse
Bouillabaisse is a classic fish soup from Marseille in France. The name comes from boiling (bouilla) over low (baisse) heat. Originally it was made from fish that fishermen had left over. Now there are so many versions that a group … Continue reading Bouillabaisse
Breaded Wolffish with Anchovy-Braised Peppers
Wolffish is one of my favorite types of white fish, as it has a better flavor and texture than cod and its relatives. For this recipe you could also use another white fish that doesn’t flake easily (as flaky fish … Continue reading Breaded Wolffish with Anchovy-Braised Peppers
Stefan's Gourmet Blog 