It is the season for white asparagus in the Netherlands. The classic way to serve them is with boiled ham, eggs, and Hollandaise sauce. Three years ago at Michelin starred restaurant De Juwelier they served asparagus with prosciutto and a … Continue reading White Asparagus with Prosciutto & Sage Beurre Blanc Recipe
Conejo en Salmorejo is the first dish I have prepared following my trip to Tenerife. Rabbits were introduced to the island by Spanish settlers and thrived in the volcanic landscape, providing an affordable source of protein. The recipe likely evolved … Continue reading Conejo en Salmorejo Sous Vide
This is not really an Italian dish, as there are too many components and most Italians do not even know what a parsnip is. But it sure is delicious. The combination of flavors and textures is great: sweet plump shrimp … Continue reading Risotto with Bacon-Wrapped Shrimp and Parsnip
One of my favorite dishes at Aqua*** was “squid cut into the shape of tagliatelle and cooked in a stock of smoked sturgeon with Beluga lentils, imperial caviar, sauce of smoked sturgeon and samphire”. I really liked the combination of … Continue reading Squid, Caviar, and Lentils
