Tagged with step by step

Post Sous-Vide Searing by Deep Frying

Post Sous-Vide Searing by Deep Frying

As promised in my review of sous-vide equipment, I’m going to write more about sous-vide techniques. This is the first post in a series, that will be in the new categorie “Sous-Vide tips & tricks“. In cooking we often strive to combine a tender and juicy interior with a crispy and flavorful crust, which is an … Continue reading

No-Bake Cherry Ricotta Amaretti Tartlets

No-Bake Cherry Ricotta Amaretti Tartlets

Doesn’t this cherry ricotta tartlet look great? It is not only as delicious as it looks, it is also very easy to make and does not require any baking (or any baking skills for that matter). So you don’t have to turn on the oven if you are lucky to have hot summer weather. The … Continue reading

Easy Foolproof Béarnaise Sauce

Easy Foolproof Béarnaise Sauce

Béarnaise is one of the classic sauces from French cuisine and it is great with steak. The traditional way of preparing it au bain marie requires quite a bit of skill, as the sauces curdles easily. It also requires you to make clarified butter first. And even though you should make clarified butter to cook the steak … Continue reading

Homemade Chipotles in Adobo Sauce

Homemade Chipotles in Adobo Sauce

My favorite kind of chiles are chipotles because of their smokiness. Chipotles in adobo sauce, a sauce made from tomatoes and ancho chiles, are a great condiment. I love them for instance with chicken, mushrooms and cream. Chipotles in adobo sauce are available in cans, but since I like to make everything from scratch, I … Continue reading

Ravioli Primavera

Ravioli Primavera

To celebrate the coming of Spring I wanted to create a dish with spring vegetables, and came up with these wonderful ravioli filled with baby asparagus, snow peas, peas, baby carrots, ricotta, parmigiano, and basil. Served with a fresh tomato sauce they are delicious and I will definitely prepare them again. They have such a … Continue reading

Pastiera Napoletana

Pastiera Napoletana

Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and cinnamon, give the cake a delicious flavor as well. The wheat needs to be soaked … Continue reading

Risotto with Braised Fennel and Whiting

Risotto with Braised Fennel and Whiting

Fennel develops a great flavor when it is braised slowly until it lightly caramelizes and becomes mushy, and it pairs well with fish.  In this case I chose whiting, and used the heads and bones of the fish to make a fish stock to make risotto. The fish is only just cooked through by adding … Continue reading

Easy Foolproof Flourless Chocolate Cake

Easy Foolproof Flourless Chocolate Cake

Do you like chocolate? Do you like to impress your guests with your skills in the kitchen? Do you find baking a bit intimidating? Then this is the perfect recipe for you! This flourless chocolate recipe is much easier than the recipe I posted before, and just as good. But, it is much easier. It … Continue reading

Artichoke Ravioli (Ravioli con Carciofi)

Artichoke Ravioli (Ravioli con Carciofi)

There are three things I don’t like about artichokes: (1) it is a lot of work to clean them, (2) they don’t go well with wine, and (3) you can only eat a small part of them and have to throw away the rest. Simona solved the third issue by using the discarded parts to make artichoke … Continue reading

Homemade Bergamocello

Homemade Bergamocello

Do you like Earl Grey tea? Did you know that this tea is flavored with the essential oil from the skin of bergamot orange? My homemade limoncello is a very popular digestif with my dinner guests. When I saw bergamot oranges, I thought it would be nice to try to make bergamocello rather than limocello … Continue reading

Torta di Mele (Apple Cake)

Torta di Mele (Apple Cake)

As every year, for my birthday I baked to treat my colleagues. This year I made a pound cake, almond cookies stuffed with amarena cherries, and an Italian apple cake. Other than Dutch appeltaart (the same as American apple pie), Italian torta di mele is made with a batter similar to pound cake rather than shortcrust pastry. The … Continue reading

How to Cut a Bell Pepper

How to Cut a Bell Pepper

In a change of pace from a very involved preparation and a very sophisticated meal, in this post I’m going to show you how I cut bell peppers quickly and with zero waste. A lot of food is wasted. The statistics are staggering. One of the ways in which food is wasted is by wasteful ways … Continue reading

Home made Puff Pastry From Scratch

Home made Puff Pastry From Scratch

Puff pastry has a reputation of being difficult and a lot of work to make from scratch. I had never attempted it before, but now that I have I thought it wasn’t so hard at all. The main point is temperature control, which is easier right now because it is winter and thus not warm … Continue reading

Cake with Plums, Almonds and Orange

I served this delicious cake to my parents for dessert when they came over for dinner, and everyone loved it. I got the recipe from the newspaper a long time ago, and found it when I was sorting out old recipes. It’s so good I regret not making it earlier. Ingredients 500 grams (1.1 lbs) … Continue reading