Tagged with wine pairing

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

Pork Tamales

Pork Tamales

As there aren’t many Mexican restaurants around here and those that are there are probably not very authentic, I don’t eat a lot of Mexican (or Tex-Mex) food that I don’t prepare myself. And so I had never before seen or tasted tamales. Ever since I saw the recipe on Richard’s blog, I wanted to make … Continue reading

Foie Gras Ice Cream

Foie Gras Ice Cream

We love foie gras and I was curious to try and make foie gras ice cream. I looked at some recipes on-line, but found none that made sense to me. Some even suggested to discard (!) or save for another use the fat rendered from the foie, and to replace it with butter?! That would … Continue reading

Homemade Stroopwafels (Dutch Syrup Waffles)

Homemade Stroopwafels (Dutch Syrup Waffles)

Stroopwafels are a Dutch treat that is very popular both inside and outside the Netherlands. They are thin round waffles, filled with syrup that has a hint of cinnamon. They are very addictive! When a Dutchman wants to charm a foreigner, the best gift to bring is a box of these syrup-filled waffles. They can … Continue reading

Pasta with Calamari and Bell Peppers

Pasta with Calamari and Bell Peppers

Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was hungry when I was making this dish, I opted for the short method. But this … Continue reading

Lychee Ice Cream

Lychee Ice Cream

I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a  tropical fruit with a complex delicious aroma and flavor. When turned into ice cream, they become a very special treat. It is a bit of … Continue reading

Ravioli alla Genovese

Ravioli alla Genovese

For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would succeed. But then I saw ravioli alla genovese on Enassar’s blog Oven-Dried Tomatoes, and I … Continue reading

Duck Breast with Mushrooms

Duck Breast with Mushrooms

Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with Barolo, but would work even more with some mushrooms added to the mix. And so … Continue reading

Caramelized Fennel and Gorgonzola Tartlets

Caramelized Fennel and Gorgonzola Tartlets

Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them and immediately understood the combination would be a winner. For a dinner party I made … Continue reading