Yellowtail is one of my favorite types of fish. It goes by many names, like hamachi in Japan, ricciola in Italy, as well as amberjack and kingfish. It is a white fish but more fatty and therefore more flavorful and … Continue reading Yellowtail Sous Vide With Smoky Jus
A popular dish from Yucatán (Mexico) is Poc Chuc. “Poc” means roasting in Mayan, and “Chuc”, means charcoal. The name doesn’t specify what food is being roasted, but if it just says Poc Chuc it will be charcoal roasted pork. … Continue reading Poc Chuc Sous Vide
This recipe for pasta with pumpkin is from Campania and Calabria, where it is made using the local elongated variety of pumpkin called cocozza (cucuzza in Calabria). Since pumpkin doesn’t have a very strong flavor anyway, you can easily substitute … Continue reading Pasta with Pumpkin (Pasta e Zucca)
An unusual dish I enjoyed in Yucatán Mexico was Tzic de Venado, which is also written as Tsi’ik de Venado. Venado is Spanish for venison, and Tzic means something like pulled meat. So this is pulled venison. What makes it … Continue reading Tzic de Venado Sous Vide (Maya Style Pulled Venison)
One of the nicest meals during our vacation in Yucatán, Mexico, was a lunch at La Palapa del Tio Fito in Campeche. From the large reed shack at the waterfront it is not immediately apparent that they really know how … Continue reading Octopus Poc Chuc
Melanzane a Scabecciu is a typical sweet & sour eggplant antipasto from Sardinia, which I enjoyed at Agriturismo Oasi Blu in Calasetta. There it was made with lovely red eggplant from the agriturismo’s garden, but it is also very nice … Continue reading Melanzane a Scabecciu (Sweet & Sour Eggplant Antipasto)
During our vacation in Yucatán in Mexico I thoroughly enjoyed the local food. For lunch we often went to a taquería to have tacos. Taquería Honorio in Tulum has become famous due to René Redzepi’s praise when Noma had a … Continue reading Tacos with Relleno Negro Sous Vide (Black Filling of Pulled Turkey with Roasted Chiles)
In Sardinia braised mutton is a regular item on restaurant menus. It has more depth of flavor and is more unctuous than lamb. If you can’t find mutton, you can also make this with lamb or even beef. You can … Continue reading Sardinian Mutton Sous Vide (Pecora in Umido)
I got the idea to combine a lemon risotto with clams from our dinner at Taverna Estia, where the dish was more elaborate and also included raw shrimp and pistachios. I had never prepared a lemon risotto before, which I … Continue reading Lemon Risotto with Clams (Risotto al Limon con Vongole)
At A Casa di Nonna restaurant in Pula in the South of Sardinia I enjoyed Fregola al ragù di pecora con vino rosso, which is fregula/fregola with a mutton ragù with red wine. Fregula is a Sardinian version of couscous, … Continue reading Fregula with Mutton Ragù (Fregola al Ragù di Pecora)
The inspiration for this dish came from a dish we enjoyed at the Librije. Usually when I use a restaurant dish for inspiration I do not try to make an exact copy, but try to simplify it to get to … Continue reading Foie Gras Sous Vide with Shrimp and Lime
Manfrigole are comfort food from Valtellina, a valley in the North of Italy near Switzerland. I encountered them for the first time during the wine trip to Lombardia last fall, where we enjoyed them for both lunch and dinner. Manfrigole … Continue reading Manfrigole (Buckwheat Pancakes Filled With Casera Cheese)
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)
The first lunch of the wine trip to Lombardia last October featured a risotto with radicchio, scamorza, and Bonarda (red wine). I really liked it and recreated it at home. An important ingredient is the brodo di carne, a mixed … Continue reading Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)
Our recent vacation in the Yucatán peninsula in Mexico was also a culinary introduction to Mayan cuisine (which is actually fusion between pre-Columbian Mayan cuisine and Spanish cuisine). One of the most famous Mayan dishes is Cochinita Pibil. Cochinita is … Continue reading Cochinita Pibil
Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)
At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes. Zuppa Gallurese is a kind … Continue reading Zuppa Gallurese con Ghisadu
For these ravioli I wanted the delicate flavor of the (farmed) rabbit to shine. To accomplish that, I did not use any other prominent ingredients, and squeezed all of the flavor out of the rabbit by making a stock from … Continue reading Rabbit Ravioli (Ravioli di Coniglio)
Ossobuco is a classic Italian dish from Milan: braised veal shank, often served with a saffron risotto on the side (which is the exception to the Italian rule that pasta or rice (primo piatto) is not served together with meat … Continue reading Ossobuco Sous Vide Time and Temperature Experiment
In the Sorrento peninsula, famous for the Amalfi Coast, bell peppers are stuffed with a mixture of eggplant, olives, capers, bread, basil, and parsley. We enjoyed this humble but tasty vegan antipasto at Lo Stuzzichino. It is a bit of … Continue reading Peperoni imbottiti alla Sorrentina (Stuffed Bell Peppers alla Sorrentina)
Brasato al Barolo is a classic dish from the Italian region of Piemonte of beef braised in Barolo. Barolo is also known as the king of Italian wine, and is the most important wine from that region. Traditionally a beef … Continue reading Brasato al Barolo Sous Vide (Beef Braised in Barolo)
In Italy at Villa Rosa di Nonna Rosa, I enjoyed sea bream with a squash velouté. I really liked this combination, so I decided to make this at home. Sea bream (orata) is a type of fish that dries out … Continue reading Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)
If you cook octopus sous vide, you will get tender flavorful octopus, as well as a lot of flavorful liquid in the bag (more than a third of the original weight of the octopus, see this post). Het is a … Continue reading Octopus Risotto (Risotto al Polpo)
Salmon mousse is a festive appetizer that is delicious yet easy to prepare. The only equipment you need is an immersion blender. You can serve it in small glasses like I did here, but it is also excellent for canapés: … Continue reading Salmon Mousse (Mousse di Salmone)
At Ubin restaurant in Costa Rica we enjoyed tuna that had been seared with fennel seed and coriander seed. I really liked this combination and wanted to try it at home. The photo was made with my phone in bad … Continue reading Seared Tuna with Coriander Seed and Fennel Seed
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, … Continue reading Lobster Fettuccine (Fettuccine all’Astice)
When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good meat-to-fat ratio for burgers … Continue reading Venison Burger
When we visited Milano last year, we had a lovely evening with Bea of Viaggando con Bea and her husband Gigi. Bea brought me a very thoughtful gift: a book (in Italian) with recipes from Brianza (“Brianza in cucina: storia, … Continue reading Italian Chicken Pot Roast (Pollo nello stovin)
Risotto alle Rape is a simple risotto that is prepared with turnips in Italy, but can just as easily be prepared with kohlrabi (which is a close relative with a very similar flavor). As always with risotto, the quality is … Continue reading Turnip or Kohlrabi Risotto (Risotto alle Rape)
There are already two similar recipes on this blog, ravioli with green asparagus and goat cheese and white asparagus ravioli with prosciutto, but the combination of white asparagus and goat cheese is so good that I wanted to share this … Continue reading Goat Cheese and White Asparagus Ravioli
Stefan's Gourmet Blog 