Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Following other blogs is a great way to discover new recipes. I saw a Mexican shrimp meatball soup on my blogging buddy’s Kathryn’s blog, Anotherfoodieblogger. Regular albóndigas from Spain are meatballs cooked in tomato sauce, but these shrimp balls are cooked in something that … Continue reading Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Cauliflower Risotto (Risotto al Cavolfiore)

A few weeks ago I dined at my favorite Italian restaurant in Amsterdam: Bussia. The risotto I was served there was a cauliflower risotto and it was the inspiration for the risotto I created. This risotto is very creamy with most of the cauliflower used to make a cauliflower puree and the remainder roasted in the oven for some additional flavor and crunch. As a finishing touch I added some roasted almonds. I was happy with the result and will definitely make this again. If made with vegetable stock, this is an outstanding vegetarian dish. Continue reading “Cauliflower Risotto (Risotto al Cavolfiore)”

Sous-vide Salmon-Pesto Roulade with Haricots Verts

The inspiration for this dish was provided by Richard McGary’s Salmon Roulade with Cilantro Citrus Pesto on Mango Corn Salsa, but it is quite different. A salmon fillet is butterflied, filled with a basil-lemon pesto, rolled up into a roulade, cooked sous-vide, and cut into slices that are served on haricots verts. Salmon cooked sous-vide to 43C/109F is amazingly velvety, which contrasts nicely with the crispy haricots verts. The round buttery flavor of the salmon is complemented by the fresh taste of the basil-lemon pesto. Continue reading “Sous-vide Salmon-Pesto Roulade with Haricots Verts”

Pasta with Romanesco and Hazelnut

The dish with sole and hazelnut emulsion with romanesco we recently had at a fancy restaurant in Amsterdam was not such a big success because the sole was overpowered by the hazelnut emulsion, but it did inspire me to make this pasta dish because it made me realize that hazelnut and romanesco work very well together. Romanesco is an Italian green variety of cauliflower. If you can’t find it, you could substitute with regular cauliflower. A hazelnut emulsion is basically a warm mayonnaise made with hazelnut oil. I was happy with the result, as also in this pasta dish the combination worked very well and it was a nice variety from other pasta dishes that I make. Because of the nuts it is not really needed to eat a secondo of meat afterwards. And it only takes about 20 minutes to make. Continue reading “Pasta with Romanesco and Hazelnut”

Radishes Risotto with Monkfish and Pancetta

I liked pasta with radishes, so I thought I’d try risotto with radishes as well. The pasta with radishes seemed to need a little pancetta, and since pancetta is also good with monkfish I decided to combine the three of them. And it worked! I cooked the monkfish sous-vide, but if you don’t have sous-vide equipment you could just pan-fry the monkfish, being careful not to overcook it. Ingredients For 2 servings 225 grams (1/2 pound) monkfish fillet 80 grams (3 oz) pancetta, thinly sliced 1 bunch radishes with nice-looking leaves 2/3 cup risotto rice such as Arborio 2 cups … Continue reading Radishes Risotto with Monkfish and Pancetta