Scaloppine are a popular secondo in Italy because they are delicious and quick to prepare. Thin slices of meat are pounded even thinner and then served with all kinds of sauces, like balsamic, Marsala, with eggplant, mozzarella and tomato, or the most famous version with prosciutto and sage: Saltimbocca. They are supposed to be veal, … Continue reading
Can you make a delicious pasta dish using only four ingredients, counting salt and pepper as the first two? Yes, you can! Boneless and skinless turkey thigh becomes tender, flaky, juicy, and tasty after cooking it sous-vide for 24 hours at 74C/165F. It will release a lot of juices when cooked that way, but that … Continue reading
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
Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean meat that is high in protein, which is nutritious but can be a bit bland. … Continue reading
Finding the right temperature and time for cooking sous-vide can be confusing, as many sources (both online and in the few books that cover sous-vide cooking) state different ‘optimal’ temperatures. One of the reasons for these differences is personal preference. Although most foodies agree that medium-rare is the best way to serve a steak, there … Continue reading
Cordon Bleu was one of my favorite dishes as a kid. I hadn’t eaten it for years, but when I was thinking about what to do with the organic chicken breast I had left from the whole chicken I had used to make brodo for tortellini, I decided it would be nice to make cordon bleu … Continue reading
