The nice thing about buying shrimp with heads and shells is that you can make a very flavorful shrimp stock using those heads and shells. Together with zucchini and tomatoes, this makes for a very nice risotto. To have a … Continue reading Risotto with Shrimp, Zucchini, and Tomato
Lately I’ve been creating recipes to make snacks that keep well at room temperature, are nutritious, tasty, and easy to transport. These savory muffins made with chickpea flour (garbanzo bean flour) certainly fit the bill. Chickpea flour is very high in … Continue reading Chickpea Muffins with Sundried Tomatoes or Peas
L’Amaryllis is the restaurant of chef Cedric Burtin in the village of Saint-Rémy, near Chalon-sur-Saône in Burgundy, France. It is housed in an old watermill, le Moulin de Martorey. In the dining room the old cogwheels are still there, which … Continue reading Dining in France: L’Amaryllis*
If you’ve been following my blog for some time, you may have noticed I really like the pairing of smoked eel with celeriac. And here is yet another dish based upon that combination, with the addition of toasted hazelnuts. The celeriac … Continue reading Smoked Eel and Caramelized Celeriac Mousse with Hazelnuts
In Italy many recipes have a “rosso” version (with tomatoes) and a “bianco” version (without tomatoes). For instance, a “pizza bianca” means a pizza without tomatoes. This also goes for pasta sauces, amatriciana is usually rossa, but amatriciana bianca also … Continue reading Pasta with ‘White’ Wild Boar Ragù (Pappardelle al Ragù Bianco di Cinghiale)
Duivekater is a traditional festive bread that originates in Amsterdam and surroundings and is now still popular in the Zaanstreek where I grew up (and still live), just north of Amsterdam. There are sources as far back as the 16th … Continue reading Duivekater
Stefano of Italian Home Cooking has done it again: he posted a delicious traditional Italian recipe that I had not heard of before. I love Ragù alla Napoletano, which is a large piece of beef braised in tomato sauce. The … Continue reading La Genovese alla Napoletana Sous-Vide (Ziti and Beef with Onion Sauce)
I don’t prepare enough classic French dishes, but luckily Nadia of Maison Travers keeps posting recipes to inspire me to cook more of them. In this case monkfish with Américaine sauce. This sauce, originally named Armoricaine, doesn’t have anything to … Continue reading Monkfish à l’Américaine (Lotte à l’Armoricaine)
This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide … Continue reading Fresh Tagliolini with Sous-Vide Lamb Shank
Librije’s Zusje is the “little sister” of Librije in the Waldorf Astoria Hotel in Amsterdam, with two Michelin stars. Two years ago we had dinner there for the first time, and I concluded back then it was the best restaurant in Amsterdam. … Continue reading Dining in Amsterdam: Librije’s Zusje** (2017)
Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. The beef is stewed with red wine and served with mushrooms and pearl onions in a rich beefy sauce. I’ve posted before how to make it on the stovetop … Continue reading Boeuf Bourguignon Sous-Vide
Carnitas is a Mexican recipe to prepare pork: slow cooked in lots of lard. This will make the pork tender and juicy on the inside, with some crisp edges on the outside. With sous-vide and a broiler you can get … Continue reading Carnitas Sous-Vide, Then Broiled
Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower … Continue reading Slow-Roasted Cauliflower Ravioli
Spring is really arriving here in the Netherlands, but on some days it is still a bit chilly and perfect for a hearty pasta dish with the last of the season’s savoy cabbage. This humble pasta dish with cabbage and sausage … Continue reading Pasta with Savoy Cabbage and Sausage (Pasta Verza e Salsiccia)
There are so many food blogs out there that it is hard to find the really good ones. But once in a while I discover a new food blog that I really like, and one of those is Stefano’s Italian Home … Continue reading Duck ‘in Salsa’ with Radicchio (Anatra in Salsa con Radicchio di Treviso)
Suzanne of apuginthekitchen recently posted about a coconut cauliflower soup that looked great, and so I wanted to try making it as well. With roasted cauliflower, coconut milk, and Thai red curry paste it promised great depth of flavor. As … Continue reading Cauliflower Coconut Soup with Ginger and Turmeric
When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart … Continue reading Steak Temperature Chart for Sous-Vide
We love Mexican food and we love fish, so I wanted to make fish tacos. I looked at many recipes, but many did not appeal to me because the fish was breaded and/or served with a white sauce. But then … Continue reading Fish Tacos
Guacamole is a dipping sauce that you are probably all familiar with. You get the best guacamole by making it at home from fresh ingredients rather than buying it in a store.As guacamole is an avocado-based sauce, it is the … Continue reading Homemade Guacamole
I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia … Continue reading Roasted Artichokes (Carciofi al Forno)
When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a … Continue reading Grilled Swordfish with Ratatouille
When Paola presented this savory tart on her blog she suggested to make this quickly before Spring arrives, as this leek and squash tart is more suitable for Winter. I was intrigued by the combination of leeks and squash, as … Continue reading Leek and Squash Tart
Podium onder de Dom is a restaurant in Utrecht (half an hour south-east of Amsterdam) that is located right under the city’s main landmark, the Dom (cathedral) tower. They do not have a Michelin star (yet) — but it seems … Continue reading Dining in the Netherlands: Podium onder de Dom
One of my favorite Italian food bloggers was Silva Rigobello. Unfortunately I have to write in past tense, as she passed away in 2015. I still prepare her recipes from time to time, and in this case it is a … Continue reading Pineapple & Coconut Upside-Down Cake
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)
Pulled pork is a classic dish from the South of the United States. Purists may not agree with the method I present here, as they insist that pulled pork has to be made by tending a smoker for hours and … Continue reading Pulled Pork Sous-Vide
When you have guests over for dinner, you want to please and possibly even impress them (in Italy this is called fare la bella figura). Over the years you have developed some dishes that you can always rely on in such … Continue reading Ravioli with Spinach and Ricotta (Ravioli Ricotta e Spinaci)
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 … Continue reading Split Pea Risotto with Hot Smoked Salmon
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 … Continue reading Chicken Soup
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 … Continue reading Blanquette de Veau Sous-Vide (Creamy Veal Stew)
