Mackerel ‘in Saor’ (Sgombro in Saor)

A classic and delicious dish from Venice is pesce in saôr, which does not mean ‘sour’ fish but ‘flavored’ fish (saôr comes from ‘sapore’). The recipe was invented in Venice as a way to preserve fish, and even though we have … Continue reading Mackerel ‘in Saor’ (Sgombro in Saor)

Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

After making yesterday’s butternut squash risotto, I still had half of the pumpkin puree left. I opened my refrigerator and pondered what to do with the leftover puree. Then I noticed a nice piece of gorgonzola, and I quickly made up … Continue reading Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)

Risotto with Pear, Gorgonzola, and Walnuts

Happy Christmas everyone!

Risotto with pear and gorgonzola is a well-known dish in Italy. I had made it before, but a post by Francesca about risotto with speck and apples reminded me that I had never blogged about it. To add some crunch, I decided to include some walnuts as well. The combination of the sweet pear, piquant gorgonzola, and crunchy walnuts works very well with the creamy rice. Continue reading “Risotto with Pear, Gorgonzola, and Walnuts”

Duck Leg a l’Orange Sous-Vide

Sous-vide confit of duck leg is great, but I thought it should also be possible to do a more juicy less flaky texture. Some experimenting with times and temperatures showed me right: 24 hours at 64.5C/148F yielded tender juicy duck legs. Duck with orange is a classic combination from French cuisine, known as Canard à l’Orange. And so a very simple but very stylish and tasty dish was born. Ingredients? Duck legs, an orange, salt and pepper, and a teaspoon of honey. That’s it! The duck is cooked in its own fat. Perfect simplicity or simple perfection? Continue reading “Duck Leg a l’Orange Sous-Vide”

Quiche Lorraine (Quiche Alsacienne)

A quiche is a savory pie with a custard-based filling. Lorraine is a region in north-east France that has mixed German-French history and is called Lothringen in German. The word “quiche” comes from German “Küchen” (pie). According to wikipedia there are three types of quiche: Lorraine: with bacon (lardons) only, Vosgienne: with bacon and cheese, and Alsacienne: with bacon, onions and cheese. There is even a “Syndicat National de Défense et de Promotion de l’Authentique Quiche Lorraine” (National Society for the Protection and Promotion of the Authentic Quiche Lorraine) that says that an authentic Quiche Lorraine may only contain shortcrust pastry, egg, bacon, crême fraîche, pepper … Continue reading Quiche Lorraine (Quiche Alsacienne)