Tagged with cooking

Split Pea Risotto with Hot Smoked Salmon

Split Pea Risotto with Hot Smoked Salmon

In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in summer, but dried split peas are available year round. In the Netherlands they are used … Continue reading

Chicken Soup

Chicken Soup

Many people don’t make soup anymore. They just buy a can or a package of instant soup. Homemade soup is more flavorful, contains less salt, more actual chicken meat, and no chemical flavors and preservatives. The traditional way of making chicken soup is to boil a whole chicken in water with aromatic vegetables, and then … Continue reading

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de Veau Sous-Vide (Creamy Veal Stew)

Blanquette de veau is a classic French dish that I was reminded of by Nadia. Visit her wonderful blog for a classic recipe. I’ve prepared a sous-vide version that turned out delicious. Blanc is French for white, and so everything but the parsley in this recipe is ‘white’: veal, mushrooms, pearl onions, white sauce, and … Continue reading

Celeriac Three Ways with Smoked Eel Ravioli

Celeriac Three Ways with Smoked Eel Ravioli

Celeriac and smoked eel work very well together, and I’ve posted recipes using them before. This time, I added hazelnuts to the mix and created a restaurant style appetizer. The celeriac is prepared in three ways: as a very smooth creamy puree, smoked cubes, and as a crispy chip. The smoked eel is used to … Continue reading

Salmon and Sea Bass Glued Together

Salmon and Sea Bass Glued Together

What you see in the photo above is the result of a bit of playfulness. Or silliness. It is salmon and sea bass, glued together, and then cooked sous-vide as if it is some kind of mutant fish with layers of orange-pink and white flesh. This is possible by using a (perfectly natural and harmless) … Continue reading

Apple and Goat Cheese Dessert

Apple and Goat Cheese Dessert

Recently we had green apple and goat cheese as dessert at Restaurant Jacob in Leiden. I have a few bottles of a wonderful late harvest Sauvignon Blanc from Sancerre that I thought would work particularly well with that combination. And that is how I came up with this very simple but delicious dessert of green … Continue reading

Flank Steak Sous-Vide Temperature Experiment

Flank Steak Sous-Vide Temperature Experiment

After having cooked sous-vide for six years, I still discover some improvements now and then. Until recently, when cooking beef sous-vide I would usually choose as low a temperature as possible, and then cook long enough for the meat to become tender. This has as an advantage that the beef retains as much juices as possible, because … Continue reading

Sheet Pan Pizza (Pizza in Teglia)

Sheet Pan Pizza (Pizza in Teglia)

In Italy there are two kinds of pizza. Round and thin pizza, cooked for a couple of minutes in a very hot (wood-fired) oven, is available in pizzerias. That type of pizza is difficult to make at home with a domestic oven (but it is not impossible to get close, click here to find out … Continue reading

Tagliatelle with Sous-Vide Turkey Thigh

Tagliatelle with Sous-Vide Turkey Thigh

Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that … Continue reading

Crispy Egg with Smoked Eel (Failed Experiment)

Crispy Egg with Smoked Eel (Failed Experiment)

After the positive reactions to the report of my failure trying to make oyster sauce from fresh oysters, here is another experiment that didn’t turn out so well. The photo above is the “crispy egg” we got served for breakfast at Librije last December. It was amazing: a light and very crispy crust with a … Continue reading

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Lamb Korma

Lamb Korma

My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I … Continue reading

Pimientos de Padrón

Pimientos de Padrón

Pimientos de Padrón are green chilli peppers from Spain that are usually mild, but sometimes one of them can be very hot. They are very tasty, a bit like green bell pepper but better. To prepare them, you only need neutral oil with a high smoke point such as grapeseed oil. Then serve them with … Continue reading

Pasta with Calamari and Bell Peppers

Pasta with Calamari and Bell Peppers

Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was hungry when I was making this dish, I opted for the short method. But this … Continue reading

Lychee Ice Cream

Lychee Ice Cream

I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a  tropical fruit with a complex delicious aroma and flavor. When turned into ice cream, they become a very special treat. It is a bit of … Continue reading

Ravioli alla Genovese

Ravioli alla Genovese

For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would succeed. But then I saw ravioli alla genovese on Enassar’s blog Oven-Dried Tomatoes, and I … Continue reading

Lentil, Fennel and Skyr Salad

Lentil, Fennel and Skyr Salad

This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps a good choice after all the decadent food you’ve had over the holidays. If you … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Caramelized Fennel and Gorgonzola Tartlets

Caramelized Fennel and Gorgonzola Tartlets

Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them and immediately understood the combination would be a winner. For a dinner party I made … Continue reading

Spiced Pear Ice Cream (Stoofperenijs)

Spiced Pear Ice Cream (Stoofperenijs)

This is the last post in a trilogy of posts with the recipes of the components for the dessert that I served at game & wine dinner parties over the last three Saturdays: marzipan mushrooms, almond madeleines, and in this final part: spiced pear ice cream. I wanted to serve something fitting for the autumn/winter, … Continue reading