Tagged with seafood

Understanding Food Safety

Understanding Food Safety

After the trilogy of posts about understanding what happens to meat when you cook it in terms of juiciness, tenderness, succulence, flavor, and appearance, another important subject to cover is food safety. This post does not just apply to meat, but also to other animal-based foods such as seafood, and plant-based foods such as vegetables. … Continue reading

Scampi alla Bùsara (Škampi na Buzaru)

Scampi alla Bùsara (Škampi na Buzaru)

Škampi na Buzaru is a traditional dish from the peninsula of Istria in Croatia and another discovery from our recent vacation. It is prepared in nearby Italy as well, and there it is called Scampi alla Bùsara. Like with many traditional dishes, there are many variations on the recipe. The constant factor is that scampi … Continue reading

Clam Cakes

Clam Cakes

Clams were on sale (only 6 euros per kilo or US$ 3.50 per lb), which was a good reason to make clam cakes. They originate in New England and are also called clam fritters. Chopped clams are mixed with a batter of flour, eggs, clam juice, milk, baking powder, salt, and pepper. Some recipes also … Continue reading

Linguine ai Frutti di Mare

Linguine ai Frutti di Mare

The secret to a great linguine ai frutti di mare is to use fresh seafood and to use the juices of the vongole and a stock made from the shrimp heads and shells for the sauce. It is a bit of work to make the stock and clean the fresh seafood, but it is oh so delicious … Continue reading

Dining in Italy: Vecchia Marina

Dining in Italy: Vecchia Marina

The next stop in our culinary Italy tour is the beach town of Roseto degli Abruzzi, on the Adriatic coast in the region of Abruzzo. There are only 15 trattorie in all of Italy with a tre gamberi (3 ‘shrimp’) rating by Gambero Rosso, and one of them is in Roseto degli Abruzzi. It is Vecchia … Continue reading

Seafood Cous Cous

Seafood Cous Cous

The final dish in the series of Sicilian dishes I cooked for my parents is a seafood cous cous. I’m hesitant to refer to it as “Cous Cous Siciliano”, because I used a few shortcuts. You see, traditional cous cous in Sicily is made from scratch from coarse semolina flour and water, and then steamed … Continue reading

Scallops with Radishes and Sorrel Sauce

Scallops with Radishes and Sorrel Sauce

Life is full of coincidences. One day my friend Jeroen mentioned sorrel during our wonderful dinner at Bord’Eau, and then the next day I noticed sorrel available at a local supermarket. After deciding to buy it, I had to pick something to prepare. Sorrel can be used for salads, soups, or sauces. As a sauce … Continue reading

Eel in Tomato Sauce (Anguilla in Umido)

Eel in Tomato Sauce (Anguilla in Umido)

Eel is caught locally in the area where we live and we love smoked eel. Eel is also available fresh to be used for stewing, but I don’t care much for the Dutch/Flemish preparations. My curiosity was piqued though when I saw a post by ChgoJohn on eel stewed in tomato sauce Italian style (or … Continue reading

Swordfish Salmoriglio

Swordfish Salmoriglio

Swordfish is more meaty than most other fishes. So meaty in fact, that if the swordfish is really fresh and you cut away the ‘blood meat’, you could probably fool someone into thinking he’s eating meat rather than fish. There is one issue with swordfish and that is that it is often overcooked and dry. … Continue reading

Vongole with Pancetta

I was intrigued by PutneyFarms’s combination of clams with bacon, so I decided to give this a try even though I had never heard of this in Italy. Of course I did have to Italify things slightly by using pancetta rather than bacon and parsley rather than thyme. The combination of vongole with pancetta worked … Continue reading

Fish soup (Zuppa di Pesce)

My parents came over for dinner and my dad’s favorite dish is fish soup filled with different kinds of seafood. There are many varieties of this type of soup, including bouillabaisse from France and zarzuela from Spain. It can’t be a surprise that my version is Italian style and therefore called zuppa di pesce. The … Continue reading

Home-made Sushi

Today calls for a special post, since I am very proud that the 100th follower has just joined this blog! As it happens we made sushi last night, and blogging about that will certainly be special as this will be the longest post yet with over 40 pictures! Making sushi together is a lot of … Continue reading

Seafood Paella (Paella de Marisco)

Paella is probably the most famous Spanish dish. There are different versions of paella, many of them containing meat such as chicken, rabbit and chorizo, as well as seafood. My version is seafood-only. Paella is traditionally made in a special paella pan, but I like to serve it on individual plates. Like many stock-based dishes, … Continue reading

Dining in Italy: La Mola, Varazze

During our weekend in Italy we did not only stay in Turin to eat at Combal.Zero, but we also stayed at a friends’ house at the seaside in Varazze with an amazing seaview and the sound of the crashing waves lulling us to sleep. Her brother recommended La Mola just around the corner, and we … Continue reading

Scampi tartare with apple

Scampi tartare with apple

Scampi (also known as langoustines) are one of my favorite types of seafood. Unlike jumbo shrimp (which are only available frozen in the Netherlands), they are available freshly caught, which means that if they are very fresh you can eat them as sashimi. (They are fresh enough if they have been stored on ice and smell … Continue reading

Hot-smoked Scallops (Coquilles St. Jacques)

I remember very well the first time I tasted a scallop, which was at the christmas party of PricewaterhouseCoopers (one of my first employers) in 1998 as an hors d’oeuvre. Scallops, also known as Coquilles St. Jacques, are perfect as a hors d’oeuvre because they taste fantastic and are exactly the right size. I didn’t … Continue reading