Tagged with sauvignon blanc

White Asparagus Ravioli

White Asparagus Ravioli

Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus are in season and I realized I had not posted a recipe for white asparagus … Continue reading

White Asparagus and Goat Cheese Soup

White Asparagus and Goat Cheese Soup

This elegant and delicious appetizer is ridiculously simple. It requires only two ingredients (if you don’t count water, salt and pepper,  and the parsley that I used for garnish) and not much skill to prepare. Due to some relatively warm weather we’ve had in January (now it is cold), asparagus are very early this year. I hadn’t … Continue reading

Slow-Roasted Cauliflower

Slow-Roasted Cauliflower

This post is dedicated in loving memory to Richard. Even though I’ve only known him for three years and I’ve had the pleasure to meet him ‘in real life’ only once for a wonderful weekend at his home, he was very dear to me and it is still hard to believe he is no longer with … Continue reading

Grilled Marinated Jumbo Shrimp

Grilled Marinated Jumbo Shrimp

On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which we call barbecue). This is to celebrate having hot weather, which doesn’t happen too often. … Continue reading

Thai Style Sole Sous-Vide

Thai Style Sole Sous-Vide

Fish is easily overcooked, and so the precise temperature control of sous-vide cooking is great to always obtain tender juicy fish that is perfectly cooked. Moreover, vacuum sealing the fish with a marinade allows the marinate to penetrate optimally while the fish cooks. Fish only takes a short time to cook sous-vide, as it only … Continue reading

Fish Sous-vide Cajun Style

Fish Sous-vide Cajun Style

We love to eat seafood and I prepare it at least twice a week, but for a food blogger with an Italian inclination it doesn’t provide much material to blog about. The Italian kitchen is very diverse with different dishes in each region, but the Italians agree all along the long coastline that as little as possible … Continue reading

Shrimp Jambalaya

Shrimp Jambalaya

I had never heard of Jambalaya, but it looked delicious when I saw Shrim & Crayfish Jambalaya on REMCooks. (Kees had heard of it, because it is the title of a Carpenters song. Go figure.) I decided to try it, and I am glad that I did because it turned out to be absolutely delicious. … Continue reading

Modernist Cuisine Shrimp Cocktail

Modernist Cuisine Shrimp Cocktail

In the same session as Modernist Cuisine Pulpo a la Gallega, we also prepared the Shrimp Cocktail from the Plated Dishes volume of Modernist Cuisine. This preparation is quite a contrast with the traditional Avocado and Shrimp Cocktail I blogged about a few days ago. It looks very pretty and is a lot of work. … Continue reading

Thai Green Curry with Shrimp

Thai Green Curry with Shrimp

Sometimes I can be a bit of a purist (OK you may laugh). Everyone can do as he pleases in the kitchen and everybody can eat what he likes, but please let’s not confuse each other by calling things what they are not. If you want to eat spaghetti with bacon and cream, fine, but … Continue reading

Homemade Gravlax

Homemade Gravlax

Stéphane Gabart has beautiful photograph on his blog My French Heaven, and the recipes he shares with us are both simple and delicious. His post on gravlax inspired me to try this for myself. Gravlax or gravad laks is salmon cured with salt and sugar. This used to be a method to preserve salmon, and … Continue reading

Herring Ceviche with Cucumber Foam

Herring Ceviche with Cucumber Foam

The inspiration for serving herring marinated in lime juice with cucumber comes from an amuse bouche served by Albert when he cooked dinner for us. Brined herring is a Dutch delicacy, prepared by ripening the herrings for a couple of days in oak barrels in a brine. The pancreatic enzymes which support the ripening make this … Continue reading

Penne with Asparagus and Goat cheese

Emmy Cooks blogged recently about “an automatic bond among people who spend the day in serious contemplation of what to eat next”. When I read that, I realised that I am such a person, too. I also realised that I also feel this bond with my fellow food bloggers out there, even without ever having met them … Continue reading

Pairing wine and cheese, revisited

Four weeks ago I had organized the first cheese & wine tasting event for friends at my house. Last night was the second evening with mostly the same wines and cheese, but some differences and better pictures. For the full story, please check out my post about the first evening. Soft cheese with light white … Continue reading

Pairing Wine and Cheese

Wine and cheese are a great match. But not just any wine with any cheese. Restaurants still offer a mix of very different cheeses with a glass of port. However in cases that different styles of cheeses are served together, they should be paired with different styles of wine as well. Last night we tasted 12 … Continue reading