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Tag: garlic

1. Antipasti (appetizers)4 Comments

Amêijoas à Bulhão Pato (Clams in Portuguese Style)

October 18, 2020October 18, 2020 StefanGourmet

Amêijoas à Bulhão Pato is a very common dish in Portugal that many if not most restaurants have on their menu, also as tapas (called petiscos in Portuguese). Amêijoas is Portuguese for clams, and the dish has been named after the … Continue reading Amêijoas à Bulhão Pato (Clams in Portuguese Style)

Basics11 Comments

Salsa Verde Cocida

September 1, 2019September 1, 2019 StefanGourmet

Today would have been Richard McGary’s birthday, and so it is a fitting day to post his recipe for salsa verde. Which I finally made, seven years after he posted it. The excuse that I have is that fresh Mexican … Continue reading Salsa Verde Cocida

1. Antipasti (appetizers), 3. Secondi (main courses), Contorni (side dishes)14 Comments

Sicilian Stuffed Eggplant (Melanzane abbottonate)

August 6, 2019August 6, 2019 StefanGourmet

Although I have been to Sicily a number of times and I have tasted local dishes there like caponata, pasta con le sarde, arancini, and busiate, I had never heard of melanzane abbottonate until I read about them on Stefano’s blog. … Continue reading Sicilian Stuffed Eggplant (Melanzane abbottonate)

1. Antipasti (appetizers), Contorni (side dishes)6 Comments

Artichokes alla Romana (Carciofi alla Romana)

April 29, 2019April 30, 2019 StefanGourmet

If you go to a trattoria in Rome, chances are that you will find carciofi alla romana on the menu. This way of preparing artichokes is quite simple, but very good. The mint and garlic add a nice fragrance to … Continue reading Artichokes alla Romana (Carciofi alla Romana)

1. Antipasti (appetizers), Contorni (side dishes)9 Comments

Ciambotta alla Cilentana (Campania’s Ratatouille)

October 27, 2018October 27, 2018 StefanGourmet

Cilento is an area in the south of Campania, and when I was there I enjoyed a dish called Ciambotta alla Cilentana. There are many versions of ciambotta, but here it is potatoes, eggplant, bell peppers, and tomatoes. It reminded … Continue reading Ciambotta alla Cilentana (Campania’s Ratatouille)

1. Antipasti (appetizers)9 Comments

Ajo Blanco (Spanish Chilled Almond and Bread Soup)

August 26, 2018 StefanGourmet

Due to the hot climate, Spain has many recipes for chilled soups. Ajoblanco (or Ajo blanco) one is from the southern Andalucia and a great way to use up stale bread, and quite filling. It is more traditional to garnish it … Continue reading Ajo Blanco (Spanish Chilled Almond and Bread Soup)

Asian cuisine18 Comments

Three Cup Chicken (Taiwanese Chicken with Thai Basil)

May 21, 2018May 21, 2018 StefanGourmet

We love Taiwanese food so much that it keeps coming on the blog (and that we are already thinking about when to there again). We liked the “three cup” scallops and squid so much, that I decided to try it … Continue reading Three Cup Chicken (Taiwanese Chicken with Thai Basil)

Asian cuisine11 Comments

Taiwanese Scallops with Basil (‘3 Cup’ Scallops)

April 25, 2018April 25, 2018 StefanGourmet

One of my favorite dishes in Taiwan was ‘3 cup’ scallops. The name refers to the sauce, which includes equal amounts of soy sauce, rice wine, and sesame oil. But the star of the dish is the Taiwanese basil, which … Continue reading Taiwanese Scallops with Basil (‘3 Cup’ Scallops)

Asian cuisine, Secondi di Pesce (fish dishes)6 Comments

Pan Fried Haddock, Asian Style

April 8, 2018April 8, 2018 StefanGourmet

Haddock (schelvis in Dutch) is the lesser cousin of cod, but that doesn’t mean you can’t prepare a nice dish with it. Still inspired by our Taiwan trip, I decided to pan fry it and serve it with Asian flavors. … Continue reading Pan Fried Haddock, Asian Style

Asian cuisine6 Comments

Gai Lan

February 27, 2018February 27, 2018 StefanGourmet

During our vacation in Taiwan I discovered that I really liked the cuisine: high quality fresh ingredients, prepared simply but skillfully to allow the flavor of the ingredients to shine. Vegetables were often prepared very simply: stir fried with a … Continue reading Gai Lan

Secondi di Carne (meat dishes)13 Comments

Veal Roulade with Prosciutto and Sage (Punta di Vitello con Prosciutto e Salvia)

January 12, 2018January 12, 2018 StefanGourmet

One of my favorite dishes is veal saltimbocca, veal cutlets with prosciutto and sage. The combination works so well, that I thought it would be nice to make a variation using veal breast. This cut of meat is more flavorful … Continue reading Veal Roulade with Prosciutto and Sage (Punta di Vitello con Prosciutto e Salvia)

Baking15 Comments

Red Lentil Muffins with Indian Spices

September 25, 2017September 25, 2017 StefanGourmet

I am on a mission to gain lean body mass, and this involves a lot of nutritious but at the same time tasty meals that I can easily take with me to work. Meals should be high in protein and … Continue reading Red Lentil Muffins with Indian Spices

Secondi di Carne (meat dishes)8 Comments

Pork Tenderloin with Apricot Ginger Sauce

August 6, 2017August 6, 2017 StefanGourmet

It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with … Continue reading Pork Tenderloin with Apricot Ginger Sauce

Secondi di Pesce (fish dishes)10 Comments

Baked Cod, Potatoes, and Tomatoes (Merluzzo, Patate e Pomodori al Forno)

August 4, 2017August 4, 2017 StefanGourmet

If it’s too hot right now to turn on the oven where you are, save this recipe for later, because it is easy and delicious. Cod, potatoes, and tomatoes are all cooked together in the oven with garlic and herbs … Continue reading Baked Cod, Potatoes, and Tomatoes (Merluzzo, Patate e Pomodori al Forno)

2. Primi (pasta, risotto)13 Comments

Slow-Roasted Cauliflower Ravioli

March 28, 2017 StefanGourmet

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

Secondi di Carne (meat dishes)8 Comments

Duck ‘in Salsa’ with Radicchio (Anatra in Salsa con Radicchio di Treviso)

March 22, 2017 StefanGourmet

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)

Basics16 Comments

Homemade Guacamole

March 14, 2017 StefanGourmet

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

Contorni (side dishes)16 Comments

Baked Chard Stems (Coste di Bietola al Forno)

January 3, 2017January 3, 2017 StefanGourmet

Using chard for the filling of the ravioli alla genovese meant I had leftover chard stems. I thought what a home cook from Genoa would do with leftover chard stems, and that is how I came up with this contorno (side dish) … Continue reading Baked Chard Stems (Coste di Bietola al Forno)

2. Primi (pasta, risotto), Secondi di Pesce (fish dishes)16 Comments

Spaghetti Squash with Clams and Pancetta

December 7, 2016December 7, 2016 StefanGourmet

Have you ever heard of spaghetti squash? I had not until I read about it on Shanna’s wonderful blog. Coincidence or not, this autumn for the first time I saw spaghetti squash in markets here. The name may sound strange, but … Continue reading Spaghetti Squash with Clams and Pancetta

Secondi di Pesce (fish dishes)24 Comments

Trout and Potatoes from the Oven

November 28, 2016November 28, 2016 StefanGourmet

Often simple preparations are the best. In this case a trout is wrapped in aluminum foil and baked in the oven, while potatoes are roasted in the same oven and with the same flavors (rosemary and garlic). The only tricky … Continue reading Trout and Potatoes from the Oven

1. Antipasti (appetizers)13 Comments

Shrimp, Pumpkin, and Almonds

October 24, 2016October 24, 2016 StefanGourmet

I always like it when I get requests for a dinner party, because it makes it easier to choose what to make. In this case, the request was something with shrimp and garlic. Because of the season I looked for … Continue reading Shrimp, Pumpkin, and Almonds

Contorni (side dishes)18 Comments

Sancrau alla Piemontese (Savoy Cabbage with Vinegar and Anchovies)

October 21, 2016October 21, 2016 StefanGourmet

You may have noticed something else on the plate along with the venison and mushroom stew of my previous post. Because the stew was served with a wine from Piemonte, I wanted to serve a contorno (side dish) from that … Continue reading Sancrau alla Piemontese (Savoy Cabbage with Vinegar and Anchovies)

Asian cuisine10 Comments

Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)

July 10, 2016July 10, 2016 StefanGourmet

My friend Melvin is great at cooking Asian dishes, and recently he made tom yum goong for us. This is a sour (from lime) and spicy (from chillis) Thai soup with shrimp. We liked it a lot, so I wanted … Continue reading Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)

Secondi di Pesce (fish dishes)8 Comments

Bouillabaisse

May 11, 2016 StefanGourmet

Bouillabaisse is a classic fish soup from Marseille in France. The name comes from boiling (bouilla) over low (baisse) heat. Originally it was made from fish that fishermen had left over. Now there are so many versions that a group … Continue reading Bouillabaisse

Secondi di Carne (meat dishes)22 Comments

Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)

April 11, 2016April 11, 2016 StefanGourmet

It’s Spring and when it’s spring I see lambs frolicking in the pastures. And it makes me think of how good they will taste as lamb chops or lamb shank 😉 A part of lamb that is not as popular … Continue reading Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)

Contorni (side dishes)14 Comments

Slow Roasted Kale

February 27, 2016February 27, 2016 StefanGourmet

Baking or slow roasting is an original way to prepare kale. It takes a long time to bake, but most of that is inactive time. This version with Italian flavors has great depth of flavor and a nice texture. For … Continue reading Slow Roasted Kale

Secondi di Pesce (fish dishes)14 Comments

Skate and Cauliflower

October 28, 2015October 28, 2015 StefanGourmet

Skate is a fish that is not very well known. Both its flavor and its texture are different than other fish. When prepared correctly, it is delicious. When overcooked, it is dry and stringy. The best way to prevent this … Continue reading Skate and Cauliflower

Asian cuisine11 Comments

Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce

August 21, 2015August 21, 2015 StefanGourmet

Shrimp and mushrooms are a classic combination in stir fry dishes. In this Chinese-style dish, I’ve added another layer of flavor by braising dried shii take mushrooms in oyster sauce first. It is a bit more work, but worth it. … Continue reading Stir Fried Shrimp with Braised Mushrooms in Oyster Sauce

1. Antipasti (appetizers)11 Comments

Cold Soup of Leftover Zucchini with Toasted Almonds

August 10, 2015August 10, 2015 StefanGourmet

When I posted the recipe for a great side dish based on the outer part of zucchini, I mentioned to reserve the remaining inner part for another use. This cold soup is a great way to use up those inner parts, or … Continue reading Cold Soup of Leftover Zucchini with Toasted Almonds

Secondi di Carne (meat dishes)12 Comments

Leg of Lamb Sous-Vide with Anchovies, Garlic, and Rosemary

June 19, 2015June 19, 2015 StefanGourmet

A great way to cook a whole leg of lamb is to roast it in the oven with anchovies, garlic and rosemary. I wanted to cook the lamb sous-vide instead so it would be more tender and juicy, and just … Continue reading Leg of Lamb Sous-Vide with Anchovies, Garlic, and Rosemary

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