Shrimp Dim Sum
These Chinese shrimp dumplings are so good and worth the effort to make from scratch, even though it takes 1.5 to 2 hours to make a batch. They are just like the shrimp dim sum Har Gow (虾饺), but with … Continue reading Shrimp Dim Sum
Tag: viognier
Mackerel in Thai Red Curry Sauce (Choo Chee)
My friend Melvin is great with Asian food. The other day he prepared this mackerel in Thai red curry sauce for us, and it was so good that I wanted to make it myself as soon as possible. Melvin got … Continue reading Mackerel in Thai Red Curry Sauce (Choo Chee)
Lobster with Romanesco and Green Curry
With all the restaurants closed it is nice to make restaurant-style food at home, using ingredients that we usually eat at restaurants like lobster. The idea to combine lobster with cauliflower came from Aqua. Instead of using regular cauliflower I … Continue reading Lobster with Romanesco and Green Curry
Chile Relleno En Nogada (Stuffed Chile with Walnut Sauce and Pomegranate)
Chile en Nogada was created in 1821 by the Pueblan Nuns as a festive food to honor a visit from revolutionary general Don Augustín de Iturbide. Mexico had just won its independence from Spain. The colors of the dish are the same … Continue reading Chile Relleno En Nogada (Stuffed Chile with Walnut Sauce and Pomegranate)
Simple Shahi Salmon
I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). … Continue reading Simple Shahi Salmon
Condrieu: the Best Viognier in the World
You may have noticed that over the last year, I’ve been blogging a bit less frequently and lately there have been more posts about wine. The reason for both is the same: I’ve been studying the become a vinologist (which … Continue reading Condrieu: the Best Viognier in the World
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 … Continue reading Crab-Crusted Halibut with Asparagus and Madeira Sauce
Bouillabaisse
Bouillabaisse is a classic fish soup from Marseille in France. The name comes from boiling (bouilla) over low (baisse) heat. Originally it was made from fish that fishermen had left over. Now there are so many versions that a group … Continue reading Bouillabaisse
Irish Mussels with Irish Blue Cheese and Irish Parsnips
Recently we took a plane to Dublin for a return visit to Conor and ‘the wife’ (a.k.a. Sharon). They showed us a really great time.
We stayed in a wonderful house with a huge kitchen by Lough Derg (a beautiful lake in the county of Tipperary). Continue reading “Irish Mussels with Irish Blue Cheese and Irish Parsnips”
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Lobster Carpaccio with Gorgonzola Sauce
A few months ago we had a wonderful dinner at Combal.Zero** near Turin (Italy). My favorite dish of the evening was lobster carpaccio with gorgonzola sauce. It was such a surprising combination that I wanted to try to make something similar myself. The result was pretty good, although it was not as good at Combal. I know that Davide Scabin does a lot of experimenting to get a dish just right, so it was to be expected that my first try would not be as good. Unlike Davide, I served the claws with the dish and they were cooked. I … Continue reading Lobster Carpaccio with Gorgonzola Sauce
Stefan's Gourmet Blog 