Lobster Thermidor is a classic French dish that I had not prepared before. Now I regret that, because it is really delicious and I will definitely make it again. As I am somewhat of an ‘adopted Italian’, I don’t tend … Continue reading Lobster Thermidor
Béarnaise is one of the classic sauces from French cuisine and it is great with steak. The traditional way of preparing it au bain marie requires quite a bit of skill, as the sauces curdles easily. It also requires you to make … Continue reading Easy Foolproof Béarnaise Sauce
When I started my blog, it was an easy decision that it would be in English. Almost all of my fellow Dutchmen can read English well, and it would greatly enhance the number of possible readers worldwide. As a side effect I now have blogging buddies from Dublin, Chicago, Dallas–Fort Worth, Los Angeles, Northern California, Rome, London, Adelaide, Colorado, Northern Canada, Seattle, Saint Emilion, etc. but none from my own country. I do have Dutch readers (about 8%, in third place after the USA and the UK) and a lot of them are friends that I already know in real life.
No matter how much fun it is to exchange our recipes, photos, successes, failures and ideas with my blogging buddies, an important aspect is missing from such online friendships: cooking and eating together! This is impractical because of the distances involved, but luckily it has happened and if it’s up to me it will undoubtedly happen again.
Why am I telling you all this and what does it have to do with smoked salmon and sous-vide egg yolk crostini? I’m getting to that. Continue reading “Smoked Salmon and Sous-Vide Egg Yolk Crostini”