Tagged with pinot noir

Fresh Tagliolini with Sous-Vide Lamb Shank

Fresh Tagliolini with Sous-Vide Lamb Shank

This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading

Smoked Duck Legs Sous-Vide

Smoked Duck Legs Sous-Vide

It is wonderful how much culinary inspiration I get from other bloggers and my followers. Today’s recipe was inspired by Cecil Brewer, a follower who e-mails me his ideas and recipes. Cecil uses a slightly different technique because he uses a brine instead of a dry rub and he smokes the duck legs much longer … Continue reading

Duck Fried Rice

Duck Fried Rice

I love recipes that use all parts of an ingredient. When I saw the recipe for deconstructed duck fried rice on Simon’s blog Stranded on the Island, which uses the duck breast, skin, and fat from the skin, I decided straight away to make it as soon as possible. Using the fat rendered from the skin … Continue reading

Quail with Mushrooms Sous-Vide

Quail with Mushrooms Sous-Vide

I’m in trouble. Or at least I may be. I am thrilled and honored that Ireland’s #1 blogger and his famous ‘Wife’ are coming over for a visit. Yes, no one less than the one and only Conor Bofin. But, to my shock I realized I had not prepared and blogged about one of Conor’s recipes … Continue reading

Lamb Scaloppine with Balsamic and Roasted Eggplant

Lamb Scaloppine with Balsamic and Roasted Eggplant

Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked that idea, especially since I had purchased some lamb loin fillets and had not decided … Continue reading

Salsify à la Clayton with Duck

Salsify à la Clayton with Duck

Are you looking for an original dish to serve for Christmas that is tasty, not too difficult, but different from anything you’ve ever had for Christmas before? Then this might just be it! You need to be able to source salsify, duck breast, sumac, and fermented black beans, though. Recently I posted a recipe with … Continue reading

Lamb Shank and Asparagus Sous-Vide

Lamb Shank and Asparagus Sous-Vide

This is what I prepared for our secondo piatto for Easter dinner: lamb shank ‘Italian style’ sous-vide with white asparagus sous-vide. Both lamb and asparagus are perfect to celebrate Spring. I’ve blogged about lamb shank sous-vide before, and that was a very simple preparation with just a bit of thyme. Lamb shanks are amazing when cooked sous-vide … Continue reading

Lamb-Eggplant-Potato Mosaic

Lamb-Eggplant-Potato Mosaic

Usually I am a substance over form kind of guy, but this time around I went for the look — without forgetting about flavor of course! The flavors in this dish are a classic combination: lamb, rosemary, eggplant, and potato. I decided to cut all ingredients into cubes of roughly equal size, and serve the … Continue reading

Lamb Chops ‘Scottadito’

Lamb Chops ‘Scottadito’

I already blogged about lamb chops ‘scottadito’ (“burn your fingers”) in March. Back then I prepared them in the oven, but thought they would be better on a griddle or on a charcoal grill. I now tried the griddle and it turns out I was right: because of the higher heat they get a nicer … Continue reading

Lamb and Goat Cheese Roulade

Lamb and Goat Cheese Roulade

Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, … Continue reading

Coq au Vin Sous-Vide

Coq au Vin Sous-Vide

Coq au Vin was ‘invented’ to turn a tough old rooster into a feast. Nowadays it is hard to find such tough old roosters, and most Coq au Vin is made with chickens that have only lived to be about six weeks old. They do not really require to be simmered for a long time … Continue reading

I didn’t know Shawarma could be that good

I didn’t know Shawarma could be that good

Shawarma (or shoarma as it is called in the Netherlands) is Middle-Eastern way of preparing meat with spices on a vertical spit, which is subsequently served in pita bread with salad and garlic sauce. It is a fast food staple around the world, and not something you’d expect to read about on a foodie blog such … Continue reading

Coq au Vin

Coq au Vin

Coq au Vin is a prime example of classic French cooking. It is a lot of work, but worth it. “Coq” is French for rooster, and in times when people still ate roosters they were old and thus so tough that they needed to be stewed in wine to make them edible. Nowadays most chicken … Continue reading

Pasta with Lamb, Vegetables, Honey & Thyme

I used to make this Italian-French fusion dish that I had invented myself on a regular basis, but hadn’t for a while as I was concentrating on more traditional dishes. I wanted to make something with lamb, remembered this dish and realised that I hadn’t blogged about it yet. So I made it again and … Continue reading

Lamb-stuffed Eggplant

I invented this dish myself, so as far as I know it is not an authentic recipe unless I recreated it by accident. It’s definitely Mediterranean though. I love the combination of lamb, eggplant and rosemary and that’s why I created this dish. I’ve been making it for years and have made small improvements over time. … Continue reading