Tagged with tomatoes

Patatas Bravas

Patatas Bravas

“Bravo” is a Spanish word that can mean brave (as in courageous), but also wild, rough, or spirited, as in the name of the rough coastline near Barcelona (Costa Brava). And so Patatas Bravas could literally be translated as potatoes with spirit. This tapas dish of spicy potatoes is very popular, and there are many versions. The … Continue reading

Venison Pasta Sauce (Ragù di Cervo)

Venison Pasta Sauce (Ragù di Cervo)

Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. As you only have to stir every half hour or so, this is a perfect sauce to prepare during an autumnal (rainy) Sunday afternoon. It freezes well, so it makes sense to make a … 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

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora (Chicken in Tomato Sauce)

Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and the holy trinity of carrot, celery, and onion. As with all traditional recipes there are … 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

Risotto alla Marinara (Risotto with Fish)

Risotto alla Marinara (Risotto with Fish)

Marinara sauce is the American-Italian term for tomato sauce, but in Italy it usually refers to a sauce prepared in the style of  the seaman’s wife and is a tomato-based sauce with seafood. I really liked the risotto alla marinara I had at Ristorante Anna in the Adriatic beach town Gabicce Mare, and decided to … Continue reading

Panzanella

Panzanella

Panzanella is a perfect dish for the hot weather we’ve been having, as it is refreshing, makes good use of the summer’s bounty, and the basic version doesn’t require any cooking. Originally it is an Italian peasant lunch prepared to use up old bread: the bread is mixed with tomatoes, cucumber, onion, olive oil, and … Continue reading

Homemade Ketchup

Homemade Ketchup

I’ve already posted about homemade ketchup in my most about making my first hamburgers from scratch. I wasn’t completely happy with the ketchup back then, and I’ve been experimenting a bit to find a recipe I liked better based on  a recipe posted by ChgoJohn. That recipe makes a very spicy ketchup, and I’ve made a … Continue reading

Chunky Salsa for Fajitas

Chunky Salsa for Fajitas

I’ve sung the praises of cooking from scratch before. Sure, you can buy something similar in a jar in the store. But you get to tune this homemade salsa to exactly how you like it, how about that!  You can make it as mild or as hot and spicy as you like. Or as sweet. … Continue reading

Fresh Tagliatelle with Slow-Cooked Beef Ragù

Fresh Tagliatelle with Slow-Cooked Beef Ragù

This pasta dish is inspired by Sapori Pugliesi, a humble trattoria in downtown Amsterdam. This place is in walking distance from where I work, and perfect for a quick, delicious and cheap meal after work if I’m going to stay downtown for whatever reason. They have great antipasti and fresh tagliatelle served with a variety … Continue reading

Pasta with Squid (Conchiglie alla Pappagano)

Pasta with Squid (Conchiglie alla Pappagano)

Yet another simple and delicious seafood pasta dish from Biba Caggiano that only takes as long as it takes to cook the pasta: pasta shells with calamari, tomatoes, anchovies, and chile pepper flakes. This is best with fresh squid, but frozen squid will work too. The most important is not to overcook the squid, as … Continue reading

Roasted Mackerel (Sgombro al Forno)

Roasted Mackerel (Sgombro al Forno)

Mackerel is a cheap and tasty fish, and healthy because it’s loaded with omega-3 fatty acids. I’ve prepared it as ceviche, in a quiche with sauerkraut, and marinated ‘in saor’. Recently I saw oven-roasted mackerel on two of my favorite blogs: from the Bartolini kitchens and le Ricette di Baccos. And so when I was … Continue reading

Gnocchi alla Sorrentina

Gnocchi alla Sorrentina

Home made potato gnocchi made from scratch are the best! They are so much better than chewy store-bought ones. I’ve only posted about potato gnocchi once before: gnocchi with gorgonzola was the first recipe I ever posted on this blog. The city of Sorrento is near the island of Capri, the island that gave its … Continue reading

Eggplant Caprese Pasta Salad

Eggplant Caprese Pasta Salad

Pasta salads are great summer food and perfect as a side for a cook out. I like to prepare pasta salads with lots of vegetables, as a cook out or BBQ as we call it here usually involves a lot of meat. For some variation from a Greek style pasta salad, I prepared this pasta … Continue reading

Smoked Halibut ‘Pizza’

Smoked Halibut ‘Pizza’

The following I dish I prepared for the Sicilian dinner was very loosely based upon one of the appetizers at La Madia, the best restaurant in Sicily with two Michelin stars. This is what I wrote about this dish in my review of our dinner at La Madia: “We were thoroughly fooled by this pizza, … Continue reading

Esther’s Tomato Salad

This is my version of the tomato salad that my friend Esther always used to make. Unfortunately she passed away much too young. Today would have been her 14th wedding anniversary, so I thought it an appropriate day to tell you about this recipe in her memory. Esther loved to cook and unfortunately we haven’t … Continue reading