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Stefan's Gourmet Blog

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Tag: recipes

Secondi di Carne (meat dishes)22 Comments

Wild Boar with Myrtle Berries Sous-Vide (Cinghiale al Mirto)

October 29, 2017October 29, 2017 StefanGourmet

I did not have any cinghiale al mirto in Sardinia, but I did bring home dried myrtle berries. In Sardinia they may also use the greens and fresh berries, but those are hard (if not impossible) to come by here … Continue reading Wild Boar with Myrtle Berries Sous-Vide (Cinghiale al Mirto)

Asian cuisine25 Comments

Introduction to Indian Cuisine

April 13, 2016April 13, 2016 StefanGourmet

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 … Continue reading Introduction to Indian Cuisine

2. Primi (pasta, risotto)19 Comments

Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)

October 11, 2014October 16, 2014 StefanGourmet

Bologna is famous for being the food capital of Italy. The best-known pasta dishes from Bologna are tagliatelle (not spaghetti!) alla bolognese and lasagne alla bolognese, both made with fresh egg pasta and the famous ragù alla bolognese. Being the … Continue reading Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)

2. Primi (pasta, risotto)20 Comments

‘Water’ Gnocchi with Sage Pesto (Gnocchi all’Acqua al Pesto di Salvia)

September 11, 2014 StefanGourmet

Different types of pasta can be found all over Italy. Especially the shapes are different everywhere, but there are also differences in the pasta dough. Generally speaking, fresh pasta is made with eggs and 00 flour in the North, and … Continue reading ‘Water’ Gnocchi with Sage Pesto (Gnocchi all’Acqua al Pesto di Salvia)

2. Primi (pasta, risotto)9 Comments

Spinach Risotto (Risotto agli Spinaci)

July 23, 2014 StefanGourmet

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, … Continue reading Spinach Risotto (Risotto agli Spinaci)

2. Primi (pasta, risotto)9 Comments

Pasta with Raw Vegetables (Penne con Verdure Crude)

June 13, 2014 StefanGourmet

I got the idea for this fast delicious summery pasta dish from Marina of Le Recette di Baccos. It only takes as long as it takes to cook the pasta and the variations are endless. Raw vegetables, in this version … Continue reading Pasta with Raw Vegetables (Penne con Verdure Crude)

Basics14 Comments

Homemade Guanciale

June 9, 2014 StefanGourmet

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 … Continue reading Homemade Guanciale

2. Primi (pasta, risotto)6 Comments

Penne with Scamorza, Eggplant and Cherry Tomatoes

June 3, 2014June 2, 2014 StefanGourmet

Scamorza is a cheese from southern Italy that is often smoked, and it is this smoked variety that is the star of this recipe. You can think of it as smoked mozzarella. I had picked up this scamorza without deciding … Continue reading Penne with Scamorza, Eggplant and Cherry Tomatoes

4. Dolci (dessert), Asian cuisine14 Comments

Klepon (Sticky Rice Balls with Palm Sugar and Coconut)

May 25, 2014 StefanGourmet

My friend Melvin taught me how to make this dessert from Indonesia. They look great and when you bite into them, there is a nice surprise of melted palm sugar inside. First a dough is made of glutinous rice flour, … Continue reading Klepon (Sticky Rice Balls with Palm Sugar and Coconut)

2. Primi (pasta, risotto)7 Comments

Fusilli with Bolognese Ragù and Burrata

May 12, 2014 StefanGourmet

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 … Continue reading Fusilli with Bolognese Ragù and Burrata

1. Antipasti (appetizers), Secondi di Pesce (fish dishes)19 Comments

Auldo’s Lobster Bisque

April 23, 2014 StefanGourmet

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 … Continue reading Auldo’s Lobster Bisque

2. Primi (pasta, risotto)22 Comments

Pasta with Burrata, Spinach, and Lemon (Orecchiette Burrata, Spinaci, Limone)

April 15, 2014 StefanGourmet

Burrata is a fresh cheese from the Italian region of Puglia that is like a creamy version of mozzarella. I had never seen it imported before, so when I did see it in Amsterdam I jumped at the chance to … Continue reading Pasta with Burrata, Spinach, and Lemon (Orecchiette Burrata, Spinaci, Limone)

Secondi di Carne (meat dishes)13 Comments

Breast of Lamb Sous-Vide

April 9, 2014April 10, 2014 StefanGourmet

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 … Continue reading Breast of Lamb Sous-Vide

2. Primi (pasta, risotto)21 Comments

Fish Ravioli with Seafood (Ravioli di Pesce ai Frutti di Mare)

April 7, 2014 StefanGourmet

In Italy, ravioli with a seafood stuffing are usually made with potato rather than ricotta and/or egg to bind the stuffing. In this case I selected seabream (orata) to stuff the homemade fresh ravioli, and I served them with a … Continue reading Fish Ravioli with Seafood (Ravioli di Pesce ai Frutti di Mare)

Secondi di Carne (meat dishes)12 Comments

Lamb-Eggplant-Potato Mosaic

April 6, 2014 StefanGourmet

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. … Continue reading Lamb-Eggplant-Potato Mosaic

2. Primi (pasta, risotto)14 Comments

Tomato Risotto (Risotto al Pomodoro)

March 29, 2014March 29, 2014 StefanGourmet

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. … Continue reading Tomato Risotto (Risotto al Pomodoro)

Asian cuisine15 Comments

My First Pad Thai

March 27, 2014 StefanGourmet

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 … Continue reading My First Pad Thai

Contorni (side dishes), Secondi di Carne (meat dishes)15 Comments

Wagyu Blade Steak Sous-Vide with Caramelized Red Onions

March 25, 2014March 23, 2014 StefanGourmet

After seeing a nice recipe for caramelized red onions on Viaggiano con Bea I wanted to try, all that was left to do was pick what I would serve it with. I had some lovely wagyu blade steaks in the freezer, … Continue reading Wagyu Blade Steak Sous-Vide with Caramelized Red Onions

2. Primi (pasta, risotto)8 Comments

Chestnut Gnocchetti with Taleggio Sauce (Gnocchetti di Castagne)

March 24, 2014March 23, 2014 StefanGourmet

I saw a recipe for chestnut gnocchetti with a taleggio sauce on GialloZafferano, and thought I’d give it a try. This was the first time I made something with chestnut flour, which has a bit of a sweet taste. It … Continue reading Chestnut Gnocchetti with Taleggio Sauce (Gnocchetti di Castagne)

Contorni (side dishes)3 Comments

Caramelized Carrot Puree

March 23, 2014March 22, 2014 StefanGourmet

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 … Continue reading Caramelized Carrot Puree

Secondi di Carne (meat dishes)10 Comments

Carnitas Sous-Vide

March 22, 2014 StefanGourmet

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 … Continue reading Carnitas Sous-Vide

2. Primi (pasta, risotto)10 Comments

Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)

March 21, 2014 StefanGourmet

Viaggiando con Bea is one of the Italian blogs that I follow to get inspiration and feedback on my Italian recipes directly from the source. A while ago she published a recipe for a Sicilian side dish with cauliflower called … Continue reading Sicilian Pasta and Cauliflower Gratin (Gratin di Mezze Maniche al Cavolfiore)

Secondi di Carne (meat dishes)15 Comments

Wiener Schnitzel

March 20, 2014 StefanGourmet

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 … Continue reading Wiener Schnitzel

Contorni (side dishes)29 Comments

Wiener Erdäpfelsalat (Viennese Potato Salad)

March 18, 2014 StefanGourmet

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 … Continue reading Wiener Erdäpfelsalat (Viennese Potato Salad)

Secondi di Pesce (fish dishes)21 Comments

Tuna Tacos

March 17, 2014March 16, 2014 StefanGourmet

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 … Continue reading Tuna Tacos

Basics48 Comments

Homemade Corn Tortillas and Hard Taco Shells

March 16, 2014March 16, 2014 StefanGourmet

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 … Continue reading Homemade Corn Tortillas and Hard Taco Shells

2. Primi (pasta, risotto)18 Comments

Malloreddus alla Campidanese (Sardinian Pasta with Tomato and Sausage)

March 15, 2014March 15, 2014 StefanGourmet

Each region in Italy has its own pasta shapes and pasta recipes. For the southern part of the island of Sardinia the shape is called malloreddus or gnocchetti sardi, and the traditional dish using them is called Malloreddus alla Campidanese. … Continue reading Malloreddus alla Campidanese (Sardinian Pasta with Tomato and Sausage)

2. Primi (pasta, risotto)18 Comments

Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

March 14, 2014March 16, 2014 StefanGourmet

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 … Continue reading Pisarei e Fasö (Breadcrumb Gnocchi with Beans)

4. Dolci (dessert)9 Comments

Almond Amarena Cookies

March 12, 2014March 12, 2014 StefanGourmet

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 … Continue reading Almond Amarena Cookies

Basics16 Comments

Homemade Pork Stock

March 10, 2014March 9, 2014 StefanGourmet

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 … Continue reading Homemade Pork Stock

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