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Tag: tutorial

Sous-Vide tips & tricks17 Comments

The Use of Chilling After Cooking Steak Sous-Vide

September 12, 2020October 30, 2020 StefanGourmet

The topic of chilling after cooking sous-vide, also referred to as “shocking” or “ice bath”, is frequently debated in sous-vide support groups on Facebook. Some people insist chilling after sous vide should always be done, others don’t understand its use … Continue reading The Use of Chilling After Cooking Steak Sous-Vide

4. Dolci (dessert)8 Comments

Cartellate Pugliesi

February 4, 2019February 4, 2019 StefanGourmet

One of the great things about Italy is that there are so many regional and local recipes that there is always something new to discover. I have still not run out of ideas that I gathered during our trip to … Continue reading Cartellate Pugliesi

Basics, Secondi di Pesce (fish dishes)7 Comments

How to Pan Fry Salmon

December 12, 2018December 12, 2018 StefanGourmet

To compensate for the fanciness of the previous post featuring white truffle, this post is back to basics: how to pan fry salmon. Or salmon fillet, to be more precise. There are two common problems with cooking salmon fillet, caused … Continue reading How to Pan Fry Salmon

General8 Comments

Mirto (Sardinian Myrtle Berry Liqueur)

November 21, 2017November 21, 2017 StefanGourmet

The series of recipes from our trip to Sardinia has not ended yet. One of the goodies I brought home with me, was a bag of dried myrtle berries. I did not only use them to make wild boar with … Continue reading Mirto (Sardinian Myrtle Berry Liqueur)

Basics30 Comments

How To Make White Sauce The Easy Way (Béchamel / Besciamella)

October 27, 2017November 23, 2017 StefanGourmet

White sauce is known as béchamel in France or besciamella in Italy and is an important basic sauce that is used in many dishes like lasagna. White sauce is made using only three ingredients: milk, butter, and flour. Most recipes … Continue reading How To Make White Sauce The Easy Way (Béchamel / Besciamella)

Basics, Secondi di Pesce (fish dishes)7 Comments

How To Cook Fish Fillets On The Skin

August 8, 2017August 11, 2017 StefanGourmet

Fish fillets, such as European sea bass (also known by the Italian name branzino or the French name loup de mer) or sea bream (also known by the Italian orata or the French daurade) are great when cooked on the … Continue reading How To Cook Fish Fillets On The Skin

1. Antipasti (appetizers)10 Comments

Croquetas de Jamón (Iberico Ham Croquettes)

June 30, 2017June 30, 2017 StefanGourmet

Spain is very proud of its jamón iberico, and rightly so. The cured ham is made from a special breed of pig (known simply as iberico in Spain, but abroad often called pata negra because of the black hooves) and … Continue reading Croquetas de Jamón (Iberico Ham Croquettes)

1. Antipasti (appetizers)8 Comments

Croquetas de Setas (Mushroom Croquettes)

May 28, 2017May 28, 2017 StefanGourmet

During our trip to Spain last fall we gorged ourselves on researched many different types of tapas. One very popular kind of tapas that you see everywhere is croquettes with various fillings. They are crispy on the outside and creamy … Continue reading Croquetas de Setas (Mushroom Croquettes)

Cooking13 Comments

Tortilla de Patatas o Tortilla Española (Spanish Potato Omelette)

May 20, 2017May 20, 2017 StefanGourmet

Next to paella, tortilla española or tortilla de patatas is one of the most famous national dishes of Spain. It can be found on restaurant menus, but it is also served as tapas. Patatas means potatoes, and that about sums it … Continue reading Tortilla de Patatas o Tortilla Española (Spanish Potato Omelette)

Basics9 Comments

How To Make Beurre Noisette (Brown Butter)

May 15, 2017 StefanGourmet

Beurre noisette, literally hazelnut butter, is often used in French cooking and baking, and it is therefore good to know how to make it. The hazelnut doesn’t only refer to the color, but also to the nutty smell and taste … Continue reading How To Make Beurre Noisette (Brown Butter)

Sous-Vide tips & tricks16 Comments

Post Sous-Vide Searing by Deep Frying

December 23, 2015December 23, 2015 StefanGourmet

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 … Continue reading Post Sous-Vide Searing by Deep Frying

4. Dolci (dessert)9 Comments

No-Bake Cherry Ricotta Amaretti Tartlets

July 15, 2015July 15, 2015 StefanGourmet

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 … Continue reading No-Bake Cherry Ricotta Amaretti Tartlets

Basics22 Comments

Easy Foolproof Béarnaise Sauce

May 3, 2015May 3, 2015 StefanGourmet

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 … Continue reading Easy Foolproof Béarnaise Sauce

Basics24 Comments

Homemade Chipotles in Adobo Sauce

April 11, 2015February 14, 2021 StefanGourmet

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 … Continue reading Homemade Chipotles in Adobo Sauce

2. Primi (pasta, risotto)11 Comments

Ravioli Primavera

April 7, 2015April 7, 2015 StefanGourmet

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 … Continue reading Ravioli Primavera

4. Dolci (dessert)26 Comments

Pastiera Napoletana

April 4, 2015April 4, 2015 StefanGourmet

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 … Continue reading Pastiera Napoletana

2. Primi (pasta, risotto)7 Comments

Risotto with Braised Fennel and Whiting

March 13, 2015March 13, 2015 StefanGourmet

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 … Continue reading Risotto with Braised Fennel and Whiting

4. Dolci (dessert)18 Comments

Easy Foolproof Flourless Chocolate Cake

February 20, 2015 StefanGourmet

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 … Continue reading Easy Foolproof Flourless Chocolate Cake

2. Primi (pasta, risotto)10 Comments

Artichoke Ravioli (Ravioli con Carciofi)

February 14, 2015February 14, 2015 StefanGourmet

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 … Continue reading Artichoke Ravioli (Ravioli con Carciofi)

General12 Comments

Homemade Bergamocello

February 9, 2015February 5, 2015 StefanGourmet

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 … Continue reading Homemade Bergamocello

4. Dolci (dessert)11 Comments

Torta di Mele (Apple Cake)

January 18, 2015 StefanGourmet

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 … Continue reading Torta di Mele (Apple Cake)

Secondi di Carne (meat dishes)13 Comments

How to Save 50% on Beef Tenderloin

January 16, 2015 StefanGourmet

Tenderloin, prized for its tenderness, is an expensive cut of beef. A tenderloin tapers towards one end, and the ‘tip’ of the tenderloin is not suitable for tournedos or châteaubriand. Tenderloin tips are therefore available at about half the regular … Continue reading How to Save 50% on Beef Tenderloin

2. Primi (pasta, risotto)6 Comments

Sausage and Potato Ravioli (Ravioli di Salsiccia e Patate)

January 15, 2015January 15, 2015 StefanGourmet

Since I had some lovely homemade sausage, I thought it was time to try another Italian classic: ravioli filled with sausage and potato. Another version of sausage ravioli is with ricotta and spinach, the Bartolini version. As I wanted the … Continue reading Sausage and Potato Ravioli (Ravioli di Salsiccia e Patate)

2. Primi (pasta, risotto), Basics113 Comments

Top 10 Secrets to Make the Best Homemade Ravioli From Scratch

December 20, 2014January 15, 2015 StefanGourmet

Homemade ravioli are my signature dish. These delicate pasta pillows stuffed with goodness are a great way to impress your guests, and would be perfect for a Christmas dinner. You can make them in advance and when it is time … Continue reading Top 10 Secrets to Make the Best Homemade Ravioli From Scratch

Basics17 Comments

How to Cut a Bell Pepper

June 22, 2014 StefanGourmet

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 … Continue reading How to Cut a Bell Pepper

Asian cuisine6 Comments

How to Make Fish Paste For Thai Fish Cakes From Scratch

June 1, 2014 StefanGourmet

My first try making fish paste from scratch was a bit of a disaster, but the thai fish cakes (tod mun pla) made with store-bought fish paste were such a big success that I wanted to try again to make … Continue reading How to Make Fish Paste For Thai Fish Cakes From Scratch

Basics49 Comments

Homemade Corn Tortillas and Hard Taco Shells

March 16, 2014March 16, 2014 StefanGourmet

It won’t come as a surprise that after visiting casa Remcooks, I have been inspired to do some Mexican/Tex-Mex/Southwestern cooking. Baby Lady got me a big bag of corn masa flour, needed to make corn tortillas and she also taught … Continue reading Homemade Corn Tortillas and Hard Taco Shells

Basics16 Comments

Homemade Pork Stock

March 10, 2014March 9, 2014 StefanGourmet

The success of many recipes depends on using a good stock. Most store-bought stock has too much salt in the best case, and in the worst case even lacks flavor. Not to mention bouillon cubes… Homemade stock is easy to … Continue reading Homemade Pork Stock

Basics8 Comments

Homemade Croissants and Pains au Chocolat

February 27, 2014February 24, 2014 StefanGourmet

After the success of my first homemade puff pastry, I thought croissants and pains au chocolat would be just as easy. There is one major difference though: croissants and pains au chocolat (basically croissants with a different shape and stuffed … Continue reading Homemade Croissants and Pains au Chocolat

Basics15 Comments

Homemade Aioli

February 24, 2014February 23, 2014 StefanGourmet

Aioli (Catalan) or Alioli (Spanish) is the Spanish version of mayonnaise with garlic instead of mustard. It is served with various tapas. Traditionally it is made with pestle and mortar and a whisk, but a blender does a pretty good … Continue reading Homemade Aioli

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