Tagged with recipes

Introduction to Indian Cuisine

Introduction to Indian Cuisine

I’ve never been to India and I’ve never even eaten at an Indian restaurant. But I was curious about the cuisine, and so it was a great pleasure that two natives, Vinod and Seema, were willing to cook for me and show me how Indians cook at home. Of course India is a large country … Continue reading

Spinach Risotto (Risotto agli Spinaci)

Spinach Risotto (Risotto agli Spinaci)

We love risotto and I’m always trying to come up with new recipes. This spinach risotto turned out really nice, and it was even nicer with the garnishes of pancetta and sous-vide egg-yolk. But the risotto is delicious by itself, so for a vegetarian version you could easily leave out the pancetta. However, using homemade … Continue reading

Homemade Guanciale

Homemade Guanciale

Guanciale is cured pork jowl. It is the traditional ingredient for Spaghetti alla Carbonara, Amatriciana and Gricia, but difficult to find outside of Italy. Pancetta (cured pork belly instead of jowl) can be used as a substitute, but of course it is nicer to use the real thing. After the success with making my own homemade … Continue reading

Fusilli with Bolognese Ragù and Burrata

Fusilli with Bolognese Ragù and Burrata

This is more a serving suggestion than an actual recipe, but since I liked it so much I’m sharing it with you anyway. You see, the place where I found imported burrata before, had it again (after a few botched attempts of finding it again). And so after the first success with a recipe featuring … Continue reading

Auldo’s Lobster Bisque

Auldo’s Lobster Bisque

I’ve never yet tried my hand at lobster bisque, and so when Auldo claimed his lobster bisque was top notch I asked him to give me a demo. The result was outstanding, and he volunteered to do a guest post on it. So for once, the only thing I did was taking the photos — … Continue reading

Breast of Lamb Sous-Vide

Breast of Lamb Sous-Vide

Breast of lamb is a cut of lamb I had never prepared before. It is interesting that similar cuts from different animals can have completely different names. In this case, breast is to lamb what belly is to pork. The difference with pork belly is that breast of lamb is of course thinner and smaller. … 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

Tomato Risotto (Risotto al Pomodoro)

Tomato Risotto (Risotto al Pomodoro)

This post is another example of how good very simple dishes can be. I had never thought of tomato risotto, and saw it for the first time on Le Ricette di Baccos. I tried it, and it was absolutely wonderful. What a great flavor! Grazie per aver condiviso, Marina! This risotto really allows the tomato … Continue reading

My First Pad Thai

My First Pad Thai

Thanks to Miranti’s great blog The High Heel Gourmet, I’ve been trying out authentic Thai recipes for the first time. Miranti is very clear about what is authentic Thai and what is not, and I really like her style. The funny thing about me cooking Pad Thai is that I have never eaten it before … Continue reading

Caramelized Carrot Puree

Caramelized Carrot Puree

The first recipe I tried from Modernist Cuisine at Home was Caramelized Carrot Puree. The flavor of the carrots is intensified by pressure cooking them with baking soda. The baking soda allows caramelization to occur at temperatures that a pressure cooker can generate. I really liked the result, although I think I will pressure cook … Continue reading

Carnitas Sous-Vide

Carnitas Sous-Vide

After my trip to REMCooks I was inspired to try some more Mexican/Southwestern food. Carnitas is a dish made of braised or roasted and then fried or sauteed pork in Mexican cuisine. Richard had served us delicious sous-vide duck carnitas, and a few days later in Miami I tried a taco with pork carnitas. The recipe … Continue reading

Wiener Schnitzel

Wiener Schnitzel

After my post about Viennese potato salad, it won’t be a surprise that my next post that was inspired by my trip to Vienna is about Wiener Schnitzel. Although this is probably the most famous savory dish from Vienna (unfortunately I did not have time to try Sachertorte as well, which is of course the … Continue reading

Wiener Erdäpfelsalat (Viennese Potato Salad)

Wiener Erdäpfelsalat (Viennese Potato Salad)

Last week I was in Vienna for the first time, on a business trip for a day. We went to a rather tacky restaurant that played Austrian waltz music but served decent food. I decided to order the most Austrian thing I could find on the menu: Wienerschnitzel mit Erdäpfelsalat. Erdäpfelsalat is the Austrian word … Continue reading

Tuna Tacos

Tuna Tacos

I used my first homemade corn tortillas to make tuna tacos. Tacos are stuffed tortillas (either wheat or corn). Tuna tacos are not very traditional, but they sure are delicious. I stuffed the tacos with ancho seared tuna, pico de gallo (a raw tomato salsa) and avocado. We tried this with both soft and crispy tacos, … Continue reading

Homemade Corn Tortillas and Hard Taco Shells

Homemade Corn Tortillas and Hard Taco Shells

It won’t come as a surprise that after visiting casa Remcooks, I have been inspired to do some Mexican/Tex-Mex/Southwestern cooking. Baby Lady got me a big bag of corn masa flour, needed to make corn tortillas and she also taught me how to make crispy taco shells. Thank you, Baby Lady! Making your own corn tortillas … Continue reading

Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already put it on my “to cook” list after reading Cristina’s post, but when Marina of … Continue reading

Almond Amarena Cookies

Almond Amarena Cookies

I really like the combination of amarena cherries and almonds, as you may have noticed from this almond meringue cake with amarena cherries. I also really liked the texture of Mimi’s hazelnut cranberry cookies. And so it wasn’t hard to come up with almond amarena cookies, starting from Mimi’s recipe as a base. I made … Continue reading

Homemade Pork Stock

Homemade Pork Stock

The success of many recipes depends on using a good stock. Most store-bought stock has too much salt in the best case, and in the worst case even lacks flavor. Not to mention bouillon cubes… Homemade stock is easy to make, just put some ingredients in water and allow to simmer for some hours. It … Continue reading