Tagged with from scratch

Fennel Ravioli (Ravioli ai Finocchi)

Fennel Ravioli (Ravioli ai Finocchi)

These fennel ravioli are heavily inspired on these fennel ‘meatballs’ (polpette) that I discovered in Sicily at the great trattoria Tischi Toschi in Taormina. I prepare a lot of fennel, either in a salad, in pasta, or braised as a side. Usually I don’t use the tops/fronds, and save them in the freezer to make the … Continue reading

Croquetas de Jamón (Iberico Ham Croquettes)

Croquetas de Jamón (Iberico Ham Croquettes)

Spain is very proud of its jamón iberico, and rightly so. The cured ham is made from a special breed of pig (known simply as iberico in Spain, but abroad often called pata negra because of the black hooves) and the best quality is fed with acorns (bellota). Jamón iberico isn’t cheap,  so when you … Continue reading

Smoked Sardines (Sardinas Ahumadas)

Smoked Sardines (Sardinas Ahumadas)

In Spain we visited the city of Logroño, which is in the Rioja wine region but also famous for its tapas scene. One of my favorite tapas I tried there was smoked sardines (served on toast with roasted bell pepper). It turns out that it is pretty simple and quick to smoke sardines at home, and … Continue reading

Croquetas de Setas (Mushroom Croquettes)

Croquetas de Setas (Mushroom Croquettes)

During our trip to Spain last fall we gorged ourselves on researched many different types of tapas. One very popular kind of tapas that you see everywhere is croquettes with various fillings. They are crispy on the outside and creamy on the inside and a great way to finish leftovers: simply mix with some béchamel … Continue reading

Frikandellen (Dutch Deep Fried Hot Dog)

Frikandellen (Dutch Deep Fried Hot Dog)

A frikandel is one of the most popular Dutch fast food items. They are usually produced from “mechanically separated meat”, which means any meat that can be obtained through mechanical means from a carcass after ‘regular’ butchering has finished. To make up for the lack of proper meat, a lot of spices are used as well … Continue reading

Slow-Roasted Cauliflower Ravioli

Slow-Roasted Cauliflower Ravioli

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 will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading

Homemade Guacamole

Homemade Guacamole

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 most important ingredient. Of course the avocado must be ripe. Luckily avocados are fruits that … 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

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

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

Homemade Stroopwafels (Dutch Syrup Waffles)

Homemade Stroopwafels (Dutch Syrup Waffles)

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles. They can … 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

Homemade Brioche Bread

Homemade Brioche Bread

Brioche is white bread enriched with eggs and butter, and thus perfect for the holidays. In this case I made one big loaf, but you can also make smaller loaves or buns. For the characteristic shiny top, braze the top with egg yolk after baking (when still hot). If you’re serious enough about baking to … Continue reading

Homemade Marzipan Mushrooms

Homemade Marzipan Mushrooms

Marzipan and almond paste are pretty similar, as both are made by grinding almonds and sugar together. The differences are that marzipan is sweeter than almond paste (almond paste is 50% of almonds by weight, whereas marzipan is 35-45% almonds), and that marzipan has a smoother texture. Marzipan is often colored using food coloring and … Continue reading

Homemade Sauerkraut

Homemade Sauerkraut

Before we had refrigerators, airplanes, and greenhouses, fresh vegetables were hard to come by in winter. And so our ancestors developed many ways to preserve vegetables for the winter. Even though it is not a necessity anymore, we keep preserving vegetables because we like the flavors. An important example in Dutch (and other northern European) … Continue reading

Blackberry Rose Water Sorbet

Blackberry Rose Water Sorbet

Rosenmuskateller is a rare dessert wine from Alto Adige/Südtirol, the German speaking north-east of Italy. It is made from the rare grape of the same name, related to other muscat grapes but with the distinctive quality that it smells of roses! I thought it would be great to pair this with a dessert that includes … Continue reading

Hummus

Hummus

Hummus, also spelled as houmous, is a middle eastern dip made from cooked chickpeas (also known as garbanzo beans), tahini, lemon juice, olive oil, garlic, and salt. Chickpeas are high in protein and hummus is great when used as a dip for raw vegetables such as bell peppers, carrots, or celery. Hummus is easy to make … Continue reading

Chicken Satay (Saté Ajam)

Chicken Satay (Saté Ajam)

Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender and does not need to be cooked sous-vide to become tender. This changes the recipe … Continue reading

Strawberry Tartlets

Strawberry Tartlets

Strawberries with pastry cream on a sweet shortcrust pastry crust are a classic. You could make a large tart, but it looks much better and is easier to serve when you make individual tartlets. There are some special techniques used in this recipe: the strawberries are covered with a thin layer of apricot jam to … Continue reading

Panzerotti

Panzerotti

Panzerotti are deep-fried calzone, i.e. deep-fried filled pizza! They are delicious street food from Puglia in the deep south of Italy. In Campania they are called calzoni fritti. The funny thing is that I did not get to know these from a visit to Puglia (when I was there I didn’t even see them), but … Continue reading

White Asparagus Ravioli

White Asparagus Ravioli

Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus are in season and I realized I had not posted a recipe for white asparagus … Continue reading

Soul Food, Part 4: Sweet Potato Pie

Soul Food, Part 4: Sweet Potato Pie

As the dessert for our soul food dinner, Selena suggested we bake a sweet potato pie. This is like pumpkin pie, but made with sweet potato. Of course we made the pastry crust from scratch, using the new method that guarantees a flaky crust (but with the regular amount of butter). The flavor of the … Continue reading

Introduction to Indian Cuisine

Introduction to Indian Cuisine

I’ve never been to India and I’ve never even eaten at an Indian restaurant. But I was curious about the cuisine, and so it was a great pleasure that two natives, Vinod and Seema, were willing to cook for me and show me how Indians cook at home. Of course India is a large country … Continue reading

Mushroom Lasagna (Lasagne ai Funghi)

Mushroom Lasagna (Lasagne ai Funghi)

Mushroom lasagna is a classic I’ve been making for years, but I noticed I had never published it on the blog yet. It is a great dish to indulge, rich yet elegant. Its components are fresh homemade spinach pasta, funghi trifolati (mushrooms sautéed in olive oil with garlic and parsley), white sauce, and plenty of … Continue reading