Tagged with sous-vide

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Lamb Korma

Lamb Korma

My recent short trip to India inspired me to try and cook some more Indian food. After the success of Shahi Salmon, I decided to try my hand at Lamb Korma. It is similar because it also has a creamy sauce made with yogurt and tomato. If you are new to Indian food, too, I … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Spiced Pear Ice Cream (Stoofperenijs)

Spiced Pear Ice Cream (Stoofperenijs)

This is the last post in a trilogy of posts with the recipes of the components for the dessert that I served at game & wine dinner parties over the last three Saturdays: marzipan mushrooms, almond madeleines, and in this final part: spiced pear ice cream. I wanted to serve something fitting for the autumn/winter, … Continue reading

Venison Shank Sous-Vide

Venison Shank Sous-Vide

There isn’t much wildlife in the Netherlands, but there is some. The nearby dunes that are used to filter the drinking water for the city of Amsterdam (Amsterdamse Waterleidingduinen) have so much deer running around in them, that the authorities have decided that some have to be shot in order to prevent suffering from starvation. … Continue reading

Smoked Duck Legs Sous-Vide

Smoked Duck Legs Sous-Vide

It is wonderful how much culinary inspiration I get from other bloggers and my followers. Today’s recipe was inspired by Cecil Brewer, a follower who e-mails me his ideas and recipes. Cecil uses a slightly different technique because he uses a brine instead of a dry rub and he smokes the duck legs much longer … Continue reading

Duck with Cherries and Port Sauce

Duck with Cherries and Port Sauce

For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny port, vintage port is like regular red wine in that you should finish the bottle … Continue reading

Thai Style Fish Mousse and Napa Cabbage

Thai Style Fish Mousse and Napa Cabbage

This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and limes in my refrigerator and I decided to use them to create this dish. The … Continue reading

Pork Chops in Piquant Sauce

Pork Chops in Piquant Sauce

The best pork chops are those that are marbled with fat, as the fat provides flavor and prevents the chops from drying out. For this recipe I used some pork chops from iberico pig, the same Spanish pork that is used to make the famous jamón. The best part of this recipe is the piquant … Continue reading

Roasted Beets, Mackerel, Balsamic

Roasted Beets, Mackerel, Balsamic

The best dishes are those that use only a few ingredients. In this case: beets, mackerel, and balsamic vinegar (plus salt, pepper, and olive oil). It is a versatile dish: you could serve it lukewarm or at room temperature as a salad for lunch, or in a smaller portion as an appetizer, or as a … Continue reading

Venison with Turnips and Peas

Venison with Turnips and Peas

This recipe is all about the turnips, small purple turnips that we get in spring and are called “meiraapjes” in Dutch. They look very pretty with their nice purple color, which unfortunately will be gone once you have peeled them. These turnips do not only look like radishes, but also the flavor is like radishes … Continue reading

Turkey with Spinach

Turkey with Spinach

This is a recipe that started off as “what can I make from what is in my refrigerator”, but we liked it so much that it is now a regular feature on our menu. Turkey can be a bit boring, but served this way it is almost exciting. The combination with the tender and juicy … Continue reading

Involtini di Vitello (Stuffed Veal Bundles)

Involtini di Vitello (Stuffed Veal Bundles)

This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook these perfectly is of course sous-vide, but you can just as easily finish them in … Continue reading

Crab-Crusted Halibut with Asparagus and Madeira Sauce

Crab-Crusted Halibut with Asparagus and Madeira Sauce

After preparing shrimp-crusted grouper with spinach and butter beans, which was inspired by a crab-crusted grouper I’d had in Miami Beach, I decided to try a crab-crusted version as well. You can prepare this with any type of white fish that doesn’t flake easily, like wolffish (zeewolf), halibut, or grouper. For variation I paired it with grilled … Continue reading

Cod Sous-Vide Temperature Experiment

Cod Sous-Vide Temperature Experiment

When you look on-line for the best temperature to cook cod sous-vide, you will find answers ranging from 41C/106F to 60C/140F. On this blog, I have posted a recipes at 41C/106F and 54C/159F. Especially if you are new to sous-vide cooking, these different temperatures may be confusing. And so it is time for another installment in … Continue reading

Picanha Sous-Vide with Chimichurri

Picanha Sous-Vide with Chimichurri

Picanha is a cut of beef that is very popular in Brazil and Argentina, that is known as “rump cap” in the United States or as staartstuk in the Netherlands. It is a tender and flavorful piece of beef from the rear of the animal with a fat cap on top. In South America it … Continue reading

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

Soul Food, Part 2: Smothered Pork Chops

Soul Food, Part 2: Smothered Pork Chops

The second part of the soul food feast we prepared was smothered pork chops. This is a simple but tasty recipe: pork chops that are cooked low and slow in onion gravy. Of course we made this sous-vide, but you can make it on the stovetop, too. The most important for this dish is to get … Continue reading

Rina’s Ribs (Puntine “della Rina”)

Rina’s Ribs (Puntine “della Rina”)

This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, the land of prosciutto di Parma, aceto balsamico, Parmigiano Reggiano, and Lambrusco. She wrote a … Continue reading