Our recent vacation in the Yucatán peninsula in Mexico was also a culinary introduction to Mayan cuisine (which is actually fusion between pre-Columbian Mayan cuisine and Spanish cuisine). One of the most famous Mayan dishes is Cochinita Pibil. Cochinita is … Continue reading Cochinita Pibil
Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)
Brisket is a big deal in Texas. There are brisket smoking competitions. It takes hours to smoke a perfect brisket, tending the fire to keep the temperature just right, and spraying the brisket with liquid (such as apple juice) to … Continue reading Smoked Brisket Sous Vide
In Italy at Villa Rosa di Nonna Rosa, I enjoyed sea bream with a squash velouté. I really liked this combination, so I decided to make this at home. Sea bream (orata) is a type of fish that dries out … Continue reading Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)
If you cook octopus sous vide, you will get tender flavorful octopus, as well as a lot of flavorful liquid in the bag (more than a third of the original weight of the octopus, see this post). Het is a … Continue reading Octopus Risotto (Risotto al Polpo)
When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good meat-to-fat ratio for burgers … Continue reading Venison Burger
I often get inspiration for dishes from wine pairings. I like rack of lamb with a red Burgundy, and aged red Burgundy can have a hint of cauliflower. And so I created this dish of rack of lamb with slow-roasted … Continue reading Rack of Lamb Sous Vide with Slow-Roasted Cauliflower
Tonno di Coniglio is a classic Italian recipe from the region of Piemonte. It literally means “Tuna of Rabbit”. In Italy, tuna is preserved in glass jars with olive oil, and this recipe is rabbit prepared as if it were … Continue reading Tonno di Coniglio Sous Vide (Italian Marinated Rabbit)
Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)
Happy New Year! I hope you will eat well in 2022. Perhaps this post can provide some inspiration for that. The three questions I get asked the most regarding cooking are: How can you eat all that food and not … Continue reading What We Eat On A Daily Basis
Bollito misto is a classic Italian recipe from Piemonte of boiled meat with various sauces, including salsa verde. At Ristorante Trippi in Valtellina I enjoyed a dish inspired by bollito misto, which was a boiled blade of beef with salsa … Continue reading Braised Blade of Beef Sous Vide with Peperonata and Salsa Verde
Zander is a freshwater fish with a very elegant flavor that is caught locally in the Netherlands. It is also called pikeperch or pike perch. The combination with tart apple syrup and bacon has been made famous by Jonnie Boer, … Continue reading Zander with Apple Syrup and Bacon
Pheasant fillet dries out easily, but with sous vide it is a piece of cake to prepare it tender and juicy every time. The idea for the sauce comes from restaurant Le Due Lanterne in Nizza Monferrato, Italy. There the … Continue reading Pheasant Fillet Sous Vide with a Mushroom Marsala Cream Sauce
Last September on vacation in Italy, I enjoyed fresh pasta with a pheasant sugo at one of my favorite restaurants in Italy, Danêl Ai Cacciatori in Friuli. This was a pasta sauce without tomato, or not really a sauce actually, … Continue reading Fresh Pasta with Pheasant Sugo (Tagliatelle al Sugo di Fagiano)
After enjoying pork cheeks during our trip to Portugal last year, this year in Italy we had several different renditions of veal cheeks. The veal cheeks we had at Mariella were amazingly tender and flavorful, so back home I wanted … Continue reading Veal Cheeks Sous Vide (Guancialino brasato)
Cappon Magro is a delicious and special dish from Liguria with fish and vegetables. It is on the menu in Liguria for special occasions such as the holidays. The name means “lean capon”, which indicates that it was an alternative … Continue reading Cappon Magro Sous Vide (Stack of Fish and Vegetables with Green Sauce from Liguria)
Two of the questions that people ask me most frequently are “Why don’t you start a restaurant?” and “How can you stay so slim with all the food you eat?” The answer to the second question is very easy: portion … Continue reading Chicken, Broccoli, and Rice (Post-Workout Meal)
Pork tenderloin with a sauce of mushrooms and cream (Varkenshaas met champignon-roomsaus) is a classic example of Dutch cuisine, but I had never prepared it before. It is often made with store-bought powdered instant sauce and very old-fashioned. But it … Continue reading Pork Tenderloin with Mushrooms and Cream (Varkenshaas met champignon-roomsaus)
Someone in our Dutch sous vide group on Facebook asked if anyone had ever tried to make erwtensoep (Dutch pea soup) sous vide. I had not, and my first thought was that it didn’t make any sense, because the peas … Continue reading Dutch Pea Soup Sous Vide (Erwtensoep)
Coq au vin is a famous French dish of chicken stewed in red wine. As the name implies, the recipe was originally devised to prepare a rooster. As they were usually slaughtered when they were old and tough, it took … Continue reading Rooster Sous Vide
Today, January 26th, is International Sous Vide Day and it is the 50th anniversary of sous vide. I joined a global panel discussion about sous vide cooking. To watch the panel discussion, register for free at InternationalSousVideDay.com. The panel discussion … Continue reading The International Sous Vide Association (ISVA)
I enjoy cooking, but it is also a great pleasure if someone cooks for me for a change. I appreciate it all the more because it can be nerve-wracking or at least intimidating to cook for a more experienced cook. … Continue reading Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice
Sous vide is a very precise cooking technique when it comes to temperature control. This is especially useful for cooking meat and fish, because proteins react strongly to a difference in temperature. A difference of 2 degrees Celcius or 5 … Continue reading Chicken Breast Sous Vide Time Experiment
In Facebook groups I see many people using a sous vide stick in a pot or in a container without a cover or insulation. This made me wonder how much difference it actually makes for your electricity bill and your … Continue reading Why You Should Cover and Insulate Your Sous Vide Container
This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green … Continue reading Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple
This recipe is posted exactly 9 years after I posted for the first time on this blog. Over 3 million views and 1,400 blog posts later, of which more than 1,200 recipes, I am still blogging regularly (although not as … Continue reading Mu Shu Pork Sous-Vide
Kimchi stew has great depth of flavor because it is spicy, savory, sweet, and sour. I’ve adapted Maangchi’s recipe for sous-vide, which ensures that the pork will be tender and succulent. This is wonderful comfort food for this time of … Continue reading Kimchi Stew Sous-Vide (Kimchi-jjigae)
We spent most of our trip to Portugal on the coast and so had lots of fish and seafood. When we did have meat, stewed pork cheeks were often on the menu. They were often iberico pork, referred to as … Continue reading Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco)
This vegetable appetizer was inspired by a dish we enjoyed at Casa Velha in Portugal a few weeks ago, though it is certainly not a Portuguese dish. I liked the idea of using thinly sliced celeriac (celery root) instead of … Continue reading Celeriac ‘Ravioli’ with Parsnip and Mushrooms
Ripe fresh figs, directly from the tree, are one of my favorite fruits. They are so sweet, fragrant, and delicate. Unfortunately the local climate is too cold for that, and so we can only get imported figs that do not … Continue reading Fresh Figs Poached in Red Wine or Port
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