Tagged with garlic

Pork Tenderloin with Apricot Ginger Sauce

Pork Tenderloin with Apricot Ginger Sauce

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 fruit, and serve the apricot sauce with pork. I decided on pork tenderloin, but pork … 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

Spaghetti Squash with Clams and Pancetta

Spaghetti Squash with Clams and Pancetta

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 when you look at the texture of the cooked squash it is clear where the … Continue reading

Trout and Potatoes from the Oven

Trout and Potatoes from the Oven

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 part is cooking the trout just right: too short and it will still be raw … Continue reading

Shrimp, Pumpkin, and Almonds

Shrimp, Pumpkin, and Almonds

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 autumn flavors that would work well with shrimp and garlic. As shrimp are earthy and … Continue reading

Bouillabaisse

Bouillabaisse

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 of restaurants in Marseille has published a charter to define what bouillabaisse should be. According … Continue reading

Slow Roasted Kale

Slow Roasted Kale

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 best results, remove the tough central ribs before shredding the kale. Ingredients For 2 servings … Continue reading

Skate and Cauliflower

Skate and Cauliflower

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 is using a thermometer with a probe, to ensure that the skate is cooked exactly … Continue reading

Grilled Marinated Jumbo Shrimp

Grilled Marinated Jumbo Shrimp

On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which we call barbecue). This is to celebrate having hot weather, which doesn’t happen too often. … Continue reading

Kerupuk, Krupuk, Kroepoek (Shrimp Crackers)

Kerupuk, Krupuk, Kroepoek (Shrimp Crackers)

Because of our, euphemistically put, shared history, kroepoek (Indonesian shrimp crackers, the Indonesian spelling is kerupuk or krupuk) is very common and very popular in the Netherlands. You can buy it at every supermarket and ‘Chinese/Indonesian’ restaurants sell large rectangular sheets of kroepoek with their take-out food. Many of my countrymen are probably not even aware that … Continue reading

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

Homemade Italian Pork Sausage (Salsiccia Fatta in Casa)

For Christmas I got a meat grinding attachment for my stand mixer, and so I can finally make my own salsiccia. Italian pork sausage (salsiccia) is an important ingredient for many Italian primi piatti, like risotto al barolo con salsiccia, malloreddus alla campidanese, and pasta with romanesco and sausage. Without the proper sausage, these dishes just won’t taste … Continue reading

Gazpacho

Gazpacho

As a good patriot I’m looking for ways to eat more tomatoes, bell peppers, and cucumbers. And so I thought of a wonderful solution: gazpacho. This is a cold soup from Spain that is made from tomatoes, cucumbers, bell peppers, onions, stale bread, garlic, extra virgin olive oil, white wine vinegar, and salt. It has … Continue reading

Homemade Aioli

Homemade Aioli

Aioli (Catalan) or Alioli (Spanish) is the Spanish version of mayonnaise with garlic instead of mustard. It is served with various tapas. Traditionally it is made with pestle and mortar and a whisk, but a blender does a pretty good job, too. The preparation is very similar to that of regular mayonnaise. Key to successful … Continue reading

Bagna Càuda

Bagna Càuda

As an appetizer for my Piemonte-themed evening I decided to make bagna càuda. This is a hot dip sauce made with olive oil, anchovies, and garlic and served with raw or cooked vegetables to dip. There are many varieties, with a lot of them including butter besides olive oil or even milk or cream. Also … Continue reading