Artichokes are served with mint in Rome as carciofi alla romana and lamb is often served with mint. So it is the mint that provided the inspiration for this dish. Instead of neck of lamb you could also use leg … Continue reading Neck of Lamb and Artichokes Sous-Vide
Sometimes I pick the wine first and then think of a dish. I had a nice bottle of 2007 late harvest Gewurztraminer from Alsace and I thought it would be great with duck ravioli and orange sauce, and so that … Continue reading Duck Ravioli with Orange Sauce (Ravioli all’Anatra con Salsa d’Arancia)
One of the most original and best new dishes I’ve had in a Michelin starred restaurant over the last years was “Raw carabinero prawn on crispy strands of short rib (‘pulled’ short ribs, then deep fried) with roasted bell pepper, … Continue reading Carabinero Shrimp, Crispy Short Rib and Roasted Bell Pepper
This appetizer is decadent and delicious, yet easy to prepare. It was inspired by an amuse bouche we had at Spectrum. There it was served as a small portion inside a whelk shell (a whelk is a sea snail). The amount … Continue reading Caviar with Cauliflower and Lime Mousse
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)
Elia suggested this recipe from Pati Jinich as the dessert for our Mexican feast. It is called “impossible” chocoflan, because the two batters look like a mess when you put them into the oven, but when the flan comes out, … Continue reading Chocolate and Vanilla Flan with Pecans (Chocoflan Imposible)
Since 2009 I’ve been organizing wine pairing dinners twice per year for family and friends. As there is room for 12-16 at a time, I repeat each theme three times (so in total 6 wine pairing dinners per year, 3 … Continue reading Pairing Wine with Mexican Food
In La Maddalena we had a wonderful dinner at The Bistrot, a trattoria that prides itself on using ingredients from local artisan producers. La Maddalena is the capital town of the Maddalena archipelago on the North-East of Sardinia and the … Continue reading Chiusoni alla Gallurese (Pasta Dumplings with Salami, Cherry Tomatoes, and Pecorino Cheese)
Yesterday it was 8 years ago that I started blogging. When I started I thought blogging would be about me sharing stuff with the world, but now I know that what I am getting back from others is just as … Continue reading Homemade Mole Poblano
During our recent trip to Sardinia, we had a nice dinner at Albisbe4 in Alghero. As secondo piatto I had sea bass with sweet & sour savoy cabbage that I really enjoyed, and so I decided to recreate something similar … Continue reading Sea Bass with Sweet & Sour Savoy Cabbage (Spigola con Verza in Agro-Dolce)
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
Red mullet is a very tasty fish, but it dries out easily as it is very lean. By cooking it sous-vide at a low temperature, the fish will be very tender and juicy. Flaked and mixed with extra virgin olive … Continue reading Pasta with Red Mullet Sous-Vide and Pistachios (Taglioni con Triglie e Pistacchi)
This is what I had for dinner tonight. Quick and simple, but very tasty. There are a couple of tricks that I used: Instead of dicing the fish and then browning it, I browned it first and then diced it. … Continue reading Paccheri al Ragù di Rana Pescatrice (Pasta with Monkfish)
Scarpaccia is a zucchini cake from the northern coast of Tuscany. There are two versions: savory from the town of Camaiore, and sweet from Viareggio. I had already prepared and blogged about the savory version, so now it’s time for … Continue reading Scarpaccia di Viareggio (Zucchini Cake)
When we were anchored in the Maddalena Archipelago, north of Sardinia, in an area that is known as the Piscine Naturali di Budelli, I thought it would be appropriate to prepare pasta with mussels and cherry tomatoes for dinner. Because … Continue reading Cooking on board: Pasta with Mussels, Cherry Tomatoes, and Basil
It’s amazing how much inspiration for new dishes I get from one trip to Italy. We are about to leave for this year’s trip to Italy, but I haven’t prepared all the dishes yet that I wanted to after last … Continue reading Burrata Ravioli with Cod Confit and Chard Puree (Ravioli di Burrata con Merluzzo e Purè di Bietole)
This is not the first recipe I’ve posted for eggplant and mozzarella, and it probably won’t be the last because they work really well together. What makes this version special is that the eggplant is smoked. I served this as … Continue reading Smoked Eggplant with Mozzarella (Involtini di Melanzana Affumicata)
Sometimes the inspiration for a dish comes from a wine that I wanted to drink with it. Sometimes it comes from what is in season. Sometimes it comes from what I see at the market (which is often the same … Continue reading Duck Breast with Garden Peas, Chanterelle Mushrooms, and a Red Wine Sauce
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
This is hardly a recipe, but it is very good and so I wanted to share it with you anyway. In Italy this is called a “salad” of strawberries and parmigiano. To make this work, you will need high quality ingredients: … Continue reading Strawberries with Parmesan and Balsamic Vinegar (Insalata di Fragole e Parmigiano)
At seafood restaurant Angiolina in Pisciotta, south of Naples, I enjoyed a wonderful seafood and vegetable soup. Back home I made my own version. You can easily adapt it to what is available and seasonal, in terms of both seafood … Continue reading Seafood and Vegetable Soup (Zuppa Mediterranea)
Tarte Tatin is a famous French tart that is often prepared with puff pastry, but the original is made with more of a shortcrust kind of pastry. In this variation I used pears instead of apple, and I used a … Continue reading Tarte Tatin aux Poires (Pear Tarte Tatin)
Oxtail is one of those meats that can be prepared sous-vide in a way that it could never be without sous-vide. By cooking it a whopping 4 days (96 hours, give or take) at 60C/140F, the meat becomes as tender … Continue reading Oxtail Sous-Vide Served In A Portobello Mushroom With Stir-Fried Spinach
Lamb and asparagus are very seasonal, but what is really the star of this dish is the goat cheese sauce. I used a French artisan raw milk goat cheese, a Selles sur Cher appellation d’origine protegée. I used neck of … Continue reading Lamb with Asparagus and Goat Cheese Sauce
This is a nice example how you can make a great looking and delicious appetizer with only a few ingredients and little time. The combination of sea scallops and parsnip works very well. The hardest part by far of this … Continue reading Sea Scallops with Parnsip Puree
These hare and savoy cabbage ravioli are similar to agnolotti from Piemonte, which are also stuffed with a mixture of braised meat and greens. I had some left over hare, which had already been cooked sous-vide (2 hours at 60C/140F). … Continue reading Hare and Savoy Cabbage Ravioli (Ravioli di Lepre e Verza)
This asparagus salad can be made with either white, green, or a combination of white and green asparagus. I made a Dutch-Italian version using a vinaigrette and lightly toasted pine nuts, combined with hard-boiled egg and boiled ham. The flavor … Continue reading Asparagus Salad (Insalata di Asparagi)
If you like dark chocolate, you will love this dark chocolate crème brûlée. Compared to regular crème brûlée the flavors are hefty and although the chocolate version has the same contrast between the creamy custard and the crispy caramel, there … Continue reading Chocolate Crème Brûlée
The season for asparagus has started, and so it is time for a nice risotto. The delicate taste of asparagus calls for a recipe with few ingredients, which does not even include pepper. Parmigiano reggiano should be used with restraint. … Continue reading Asparagus Risotto (Risotto agli Asparagi)
Usually when we go on vacation, I come back with a lot of ideas for new dishes to try. In fact, I still haven’t finished cooking and blogging all the ideas I had after our trip to the South of … Continue reading Peruvian Ceviche
