Tagged with wine pairing

Pasta with Salmon and Cherry Tomatoes

Pasta with Salmon and Cherry Tomatoes

It doesn’t have to take a lot of time or effort to cook a delicious meal. This quick pasta dish was inspired by Simona’s insalata di pasta, salmone e pomodori. Her version was made with canned salmon and uncooked tomatoes and served lukewarm by mixing the cooked pasta with the cold sauce. That would certainly … Continue reading

Pork Tenderloin with Apricot Ginger Sauce

Pork Tenderloin with Apricot Ginger Sauce

It is not often that fresh apricots are available here, and as they were not very ripe I thought they’d be most suited to make a sauce. I decided to follow the example of Conor, the king of meat with fruit, and serve the apricot sauce with pork. I decided on pork tenderloin, but pork … Continue reading

Fennel Ravioli (Ravioli ai Finocchi)

Fennel Ravioli (Ravioli ai Finocchi)

These fennel ravioli are heavily inspired on these fennel ‘meatballs’ (polpette) that I discovered in Sicily at the great trattoria Tischi Toschi in Taormina. I prepare a lot of fennel, either in a salad, in pasta, or braised as a side. Usually I don’t use the tops/fronds, and save them in the freezer to make the … Continue reading

Grilled Sea Bream and Fennel

Grilled Sea Bream and Fennel

Even in the moderate Dutch climate in summer we have days that are so warm that it is nicer to cook outside than inside. What is locally called “barbecue” is usually a festive meal where everyone participates in the cooking process. This involves mostly cheap meat that ends up burnt on the outside and undercooked … Continue reading

Warm-Aged and Hay-Smoked Beef Picanha

Warm-Aged and Hay-Smoked Beef Picanha

The popularity of picanha as a cut of beef to be prepared on the grill (BBQ) hails from Brazil, and that is why the cut is known under its Brazilian (Portuguese) name. It is called rump cover or rump cap in English, or staartstuk in Dutch. It has a triangular shape and is covered by … Continue reading

Rose Water Fruit Salad

Rose Water Fruit Salad

A simple fruit salad can be made special by the addition of a bit of rose water. Rose water is made by steeping rose petals in water and originates in Iran and India. It has a wonderful smell of roses. Berries you buy in the supermarket are sometimes a touch underripe, so a bit of honey … Continue reading

Sole with Mint, Peas, and Fennel

Sole with Mint, Peas, and Fennel

This is an elegant dish for a dinner party that is easy to prepare. Flatfish with mint sauce is a combination I saw in one of Biba Caggiano’s cookbooks. In this case I used sole. If turbot is the king of flatfish, then sole certainly is the queen. But you could also use turbot or … Continue reading

Croquetas de Jamón (Iberico Ham Croquettes)

Croquetas de Jamón (Iberico Ham Croquettes)

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 the best quality is fed with acorns (bellota). Jamón iberico isn’t cheap,  so when you … Continue reading

Sea Bass Ceviche with Avocado

Sea Bass Ceviche with Avocado

It is always a treat when friends cooks for me. This simple but tasty dish is based on an appetizer that our friends Merel and Barthold served at a dinner party at their house. As usual with simple recipes, it all comes down to the best quality ingredients and good technique. Ceviche is a latin … Continue reading

Sachertorte

Sachertorte

Sachertorte is a famous cake from Vienna that I had never made before. Thanks to CampariGirl’s post I was reminded of it. A Sachertorte is a chocolate cake with two layers, separated by a layer of apricot jam and finished with a chocolate glaze. It was invented in 1832 and is still served in the Sacher Hotel … Continue reading

Monkfish à l’Américaine (Lotte à l’Armoricaine)

Monkfish à l’Américaine (Lotte à l’Armoricaine)

I don’t prepare enough classic French dishes, but luckily Nadia of Maison Travers keeps posting recipes to inspire me to cook more of them. In this case monkfish with Américaine sauce. This sauce, originally named Armoricaine, doesn’t have anything to do with America but has instead been named after Armorica, the ancient name for the … Continue reading

Fresh Tagliolini with Sous-Vide Lamb Shank

Fresh Tagliolini with Sous-Vide Lamb Shank

This dish requires only seven ingredients: lamb shank, salt, pepper, thyme, flour, egg, and pecorino cheese. The lamb shank is cooked sous-vide, then shredded, and fresh homemade pasta is tossed with the shredded meat and the juices from the sous-vide bag. Finally it is served with freshly grated pecorino cheese. That’s it. For such a … Continue reading

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon Sous-Vide

Boeuf Bourguignon is a famous beef stew from the French region of Burgundy. The beef is stewed with red wine and served with mushrooms and pearl onions in a rich beefy sauce. I’ve posted before how to make it on the stovetop or using a pressure cooker. It is delicious, if you succeed in stewing the beef … Continue reading

Slow-Roasted Cauliflower Ravioli

Slow-Roasted Cauliflower Ravioli

Slow roasting is my favorite way to prepare cauliflower, and this time of the year I prepare it often (using this recipe or something similar). Slow roasting means it will take longer (90 minutes to 2 hours), but the cauliflower will have much greater depth of flavor compared to roasting it quickly in a hotter … Continue reading

Roasted Artichokes (Carciofi al Forno)

Roasted Artichokes (Carciofi al Forno)

I don’t prepare artichokes very often, because they are usually too expensive for what will be left after you clean them. This is what I commented when Jo of Frascati Cooking That’s Amore recently blogged about a recipe from Lombardia for oven-roasted artichokes with parmigiano, breadcrumbs, and mint. Lo and behold, just a few days … Continue reading

Grilled Swordfish with Ratatouille

Grilled Swordfish with Ratatouille

When I saw swordfish on sale at the market, I knew what we were going to have for dinner. I love swordfish, but it is often hard to get it fresh (frozen means it will be dry) and for a reasonable price. Swordfish is very meaty with a mild fish flavor. I served with ratatouille … Continue reading

Pineapple & Coconut Upside-Down Cake

Pineapple & Coconut Upside-Down Cake

One of my favorite Italian food bloggers was Silva Rigobello. Unfortunately I have to write in past tense, as she passed away in 2015. I still prepare her recipes from time to time, and in this case it is a pineapple and coconut cake that is more American in origin than Italian. I wish she could … Continue reading

Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Mexican Shrimp Meatball Soup (Albóndigas de Camarón)

Following other blogs is a great way to discover new recipes. I saw a Mexican shrimp meatball soup on my blogging buddy’s Kathryn’s blog, Anotherfoodieblogger. Regular albóndigas from Spain are meatballs cooked in tomato sauce, but these shrimp balls are cooked in something that is more like a tomato soup. You should buy shrimp with heads and shells for … Continue reading

Split Pea Risotto with Hot Smoked Salmon

Split Pea Risotto with Hot Smoked Salmon

In summer there is ample choice of fresh produce to choose from, but in winter we have to make do with what is available, especially if you want to cook with local seasonal ingredients. Fresh peas are only available in summer, but dried split peas are available year round. In the Netherlands they are used … Continue reading

Celeriac Three Ways with Smoked Eel Ravioli

Celeriac Three Ways with Smoked Eel Ravioli

Celeriac and smoked eel work very well together, and I’ve posted recipes using them before. This time, I added hazelnuts to the mix and created a restaurant style appetizer. The celeriac is prepared in three ways: as a very smooth creamy puree, smoked cubes, and as a crispy chip. The smoked eel is used to … Continue reading

Apple and Goat Cheese Dessert

Apple and Goat Cheese Dessert

Recently we had green apple and goat cheese as dessert at Restaurant Jacob in Leiden. I have a few bottles of a wonderful late harvest Sauvignon Blanc from Sancerre that I thought would work particularly well with that combination. And that is how I came up with this very simple but delicious dessert of green … Continue reading