Sometimes I get the inspiration for a new dish from something I’ve enjoyed in a restaurant. Very seldomly I try to copy a dish exactly, but I do use the combinations of ingredients or preparations. At two Michelin star restaurant … Continue reading Grouper Sous Vide with Vanilla and Lemon Zest
This dish was inspired by the ravioli we had at Lo Stuzzichino during our latest vacation to Italy: ravioli filled with ricotta perfumed with lemon zest, served with vongole. Although making your own ravioli from scratch requires some practice, this … Continue reading Lemon Ricotta Ravioli with Clams (Ravioli al profumo di limone con vongole)
When I make ravioli, usually I put most of the ingredients in the filling and serve them with a simple sauce. But when I had ravioli stuffed with ricotta and seafood ragù at Pepe Nero, I realized that the other … Continue reading Ravioli di Ricotta al Ragù ai Frutti di Mare
This is my favorite way of preparing cod. And so I was surprised to find that I had not yet shared it with you on my blog, when I did the post about what we eat on a daily basis. … Continue reading Merluzzo alla Palermitana (Baked Cod With Crust)
This is what we’ve just had for dinner, or as the primo piatto to be more precise (with a flat iron steak as secondo piatto): orecchiette pasta with slow-roasted cauliflower, capers, anchovies, lemon zest, extra virgin olive oil, parsley, and … Continue reading Pasta with Slow-Roasted Cauliflower (Orecchiette al Cavolfiore)
Red mullet is a very tasty fish, but it dries out easily as it is very lean. By cooking it sous-vide at a low temperature, the fish will be very tender and juicy. Flaked and mixed with extra virgin olive … Continue reading Pasta with Red Mullet Sous-Vide and Pistachios (Taglioni con Triglie e Pistacchi)
It’s amazing how much inspiration for new dishes I get from one trip to Italy. We are about to leave for this year’s trip to Italy, but I haven’t prepared all the dishes yet that I wanted to after last … Continue reading Burrata Ravioli with Cod Confit and Chard Puree (Ravioli di Burrata con Merluzzo e Purè di Bietole)
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
When I saw this yogurt cake on Mimi’s blog, I wanted to make it straight away. She had eaten it at Moro, a restaurant in London, and loved it so much that she made it at home. I can see … Continue reading Yogurt Cake with Pistachios and Pomegranate
Yes, you’ve read it correctly, a cake that contains beets (also known as beetroot). When I saw this recipe on Polianthus’ blog, I was intrigued and knew I had to try it. I am glad that I did, because the … Continue reading Hazelnut and Beet Cake
This elegant pasta dish can be prepared in the time it takes to cook the pasta. Succulent pieces of sole fillet (I actually used plaice, schol in Dutch) are tossed with linguine pasta in a simple sauce of white wine, … Continue reading Linguine with Sole and Lemon Zest
Cold smoking is a technique that preserves food (and gives it a wonderful smoky flavor and aroma) just by smoke, without heat. To get a really nice smoky aroma, it is best to cold smoke for 24 hours. This means … Continue reading Cold Smoked Halibut
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
Stefan's Gourmet Blog 