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
Last September I enjoyed a wonderful plate of ravioli at ristorante Vecchia Vieste in the town of Vieste in the South-Italian region of Puglia. The ravioli were stuffed with cernia (grouper) and pistachios, and served with a ragù of cicale di … Continue reading Sea Bass and Pistachio Ravioli with Scampi Ragù
Ravioli and all other shapes of stuffed pasta are my signature dish, so I am always excited when I see a new traditional recipe that I did not know yet. Like the savoy cabbage tortelli I saw on Simona’s blog … Continue reading Tortelli di Verza (Savoy Cabbage Tortelli)
One of the great things about Italy is that there are so many regional and local recipes that there is always something new to discover. I have still not run out of ideas that I gathered during our trip to … Continue reading Cartellate Pugliesi
There are already two other recipes for lobster ravioli on this blog (here and here), but I like them so much that I couldn’t resist posting yet another variation. This is now my favorite version, as the lobster bisque that … Continue reading Lobster Ravioli (Ravioli all’Astice)
Doing an excursion with food included is often a treat in Italy — as it was when we went on a boat tour of the Gargano peninsula in Puglia during our last vacation there. The pasta served for lunch was … Continue reading Handmade Cavatelli Pasta with Mussels (Cavatelli alle Cozze)
At a restaurant in the mountains of Calabria we had cherry ice cream in which the cherries were coarsely chopped. I really liked the texture, and so decided to make my own version of it. Amarena cherries are cherries from … Continue reading Amarena Cherry Ice Cream (Gelato di Amarene)
If you are looking for something delicious and elegant yet vegan for your Christmas dinner, look no further. The holidays are often about eating a lot of meat, but this vegan dish has all the flavor and all the protein … Continue reading Delicious Vegan Pumpkin Ravioli
We’ve been back home for more than two months, but I am still enjoying the inspiration from our three weeks in Southern Italy. At Cala del Citro we had a wonderful dinner, that ended with almond ice cream. I loved … Continue reading Almond Ice Cream
One of my favorite inventive dishes from our trip to Italy was the eel ice cream at Don Alfonso. There it was served with rose-flavored pasta, but I thought it would also work very well with beets. Eel is most … Continue reading Eel Ice Cream with Beets
This dish was inspired by similar ravioli I had at Angiolina in Campania. It was listed as red mullet ravioli with fennel on the menu, but it was actually served with carrot and cherry tomatoes. Here I opted to use … Continue reading Black Ravioli with Red Mullet and Fennel (Ravioli con triglie e finocchi)
Homemade ice cream has many advantages over store-bought: it tastes better, it only has natural ingredients, and you get boasting rights for making it yourself. If you own a simple ice cream maker, it is quite easy and not a … Continue reading Coconut Ice Cream
Four years ago I thought I had perfected lobster ravioli, but meanwhile I have developed an alternate version that is at least as good (and is an even better pairing with high quality oaked Chardonnay). This version has more texture … Continue reading Lobster Ravioli with Bisque Sauce (Ravioli all’Astice)
Steamed Chinese buns with a meat filling are known as “bapao” in the Netherlands. It is very popular snack food. You can buy them in the supermarket and heat them up in the microwave. The quality is not very good … Continue reading Chinese Steamed Buns with Beef Short Ribs Sous Vide Filling
I had never heard about Kräuterprinten until I noticed I would need them to prepare Sauerbraten. I googled them and found out they are German spiced cookies that are not available around here, so I decided to bake them myself. They … Continue reading Kräuterprinten (German Spiced Cookies)
We really loved the street food in Taiwan. On the island of Cijin that is part of the harbor city of Kaohsiung, we had very tasty oyster cakes. You could also call them fritters, because the oysters are deep fried … Continue reading Taiwanese Oyster Cakes
Our friend Marjolein makes great Asian style food, and we really liked this variation on the well-known Peking duck that she prepared for us. Usually Peking duck is all about the skin, but in Marjolein’s version it is all about … Continue reading Duck Breast with Hoisin and Pancakes
This is the first of a series of dishes that we really enjoyed in Taiwan and I wanted to recreate at home: dumplings that have soup in them, that will burst open in your mouth as you eat them. They … Continue reading Steamed Soup Dumplings (Xiao Long Bao)
Bitterballen are popular party food in the Netherlands. They are breaded and deep fried, and usually filled with a meat ragoût. I have already blogged about those here. When they are larger and have a cylindrical shape, they are called … Continue reading Shrimp Croquettes (Garnalenbitterballen)
Yet another dish from our trip to Sardinia. We had brodo di cipolle e ravioli di percorino at S’apposentu, and this is my rendition of it. The dish is very tasty and elegant, yet only uses a few simple ingredients. … Continue reading Onion Broth with Pecorino Ravioli (Brodo di cipolle e ravioli di pecorino)
When we had dinner at Michelin-starred restaurant S’Apposentu in Sardinia (read about our experience there in my review), one of the dishes that I decided right away I wanted to try at home was an unbaked lasagna with a mutton … Continue reading Unbaked Lamb Lasagna
Dorgali is a town in the mountains on the east coast of Sardinia. We were staying at the seaside resort of Cala Gonone, but drove up to Restaurant Ispinigoli in the mountains to try the local cuisine. (If you ever … Continue reading Ravioli alla Dorgalese (Pecorino and Mint Ravioli with Meat Ragù)
The series of recipes from our trip to Sardinia has not ended yet. One of the goodies I brought home with me, was a bag of dried myrtle berries. I did not only use them to make wild boar with … Continue reading Mirto (Sardinian Myrtle Berry Liqueur)
Goat cheese and asparagus both go well with Sauvignon blanc, so it is no surprise they go together as well. In this case I’ve made them into ravioli, delicate parcels of loveliness. To enhance the ‘goatness’ I made goat cheese … Continue reading Asparagus and Goat Cheese Ravioli (Ravioli agli Asparagi e Formaggio di Capra)
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. … Continue reading Fennel Ravioli (Ravioli ai Finocchi)
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 … Continue reading Croquetas de Jamón (Iberico Ham Croquettes)
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 … Continue reading Smoked Sardines (Sardinas Ahumadas)
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 … Continue reading Croquetas de Setas (Mushroom Croquettes)
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 … Continue reading Frikandellen (Dutch Deep Fried Hot Dog)
Beurre noisette, literally hazelnut butter, is often used in French cooking and baking, and it is therefore good to know how to make it. The hazelnut doesn’t only refer to the color, but also to the nutty smell and taste … Continue reading How To Make Beurre Noisette (Brown Butter)
