In Sardinia braised mutton is a regular item on restaurant menus. It has more depth of flavor and is more unctuous than lamb. If you can’t find mutton, you can also make this with lamb or even beef. You can … Continue reading Sardinian Mutton Sous Vide (Pecora in Umido)
At A Casa di Nonna restaurant in Pula in the South of Sardinia I enjoyed Fregola al ragù di pecora con vino rosso, which is fregula/fregola with a mutton ragù with red wine. Fregula is a Sardinian version of couscous, … Continue reading Fregula with Mutton Ragù (Fregola al Ragù di Pecora)
The inspiration for this dish came from a dish we enjoyed at the Librije. Usually when I use a restaurant dish for inspiration I do not try to make an exact copy, but try to simplify it to get to … Continue reading Foie Gras Sous Vide with Shrimp and Lime
This was a very special wine dinner at Restaurant Karel 5 in Utrecht, organized by Fred Nijhuis. Fred is a wine writer who specializes in Italy and was the guide for the wine trips to Lombardia and Piemonte. For this … Continue reading A Dinner at Karel 5* With Very Old Wines
Dutch cuisine does not have a great reputation like Italian or French cuisine, but the comfort food Hutspot met Klapstuk can be taken to the next level by preparing it sous vide. Hutspot, literally hotch-potch, is carrot, onion, and potatoes, … Continue reading Braised Beef Short Ribs Sous Vide with Carrot, Onion, and Potato Mash (Hutspot met Klapstuk)
I wanted to treat my friend Sebas for his birthday and allow him to experience a two-start Michelin restaurant for the first time in his life. Since I had not been to Ciel Bleu in a long time (the last … Continue reading Dining in Amsterdam: Ciel Bleu** (2023)
This walnut cake is quick and easy to make, as you can just mix all the ingredients in the food processor. The only additional step that is important for the flavor is to toast the walnuts first. Cakes like this … Continue reading Walnut Cake (Torta di Noci)
The first lunch of the wine trip to Lombardia last October featured a risotto with radicchio, scamorza, and Bonarda (red wine). I really liked it and recreated it at home. An important ingredient is the brodo di carne, a mixed … Continue reading Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)
Our recent vacation in the Yucatán peninsula in Mexico was also a culinary introduction to Mayan cuisine (which is actually fusion between pre-Columbian Mayan cuisine and Spanish cuisine). One of the most famous Mayan dishes is Cochinita Pibil. Cochinita is … Continue reading Cochinita Pibil
Meat that comes from a muscle that has done a lot work during the animal’s life is the most flavorful. Cheeks are one of the best examples. In this recipe, wild boar cheeks are first cooked sous vide and then … Continue reading Wild Boar Ravioli with Mushrooms (Ravioli di Cinghiale con Funghi)
At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes. Zuppa Gallurese is a kind … Continue reading Zuppa Gallurese con Ghisadu
At Lo Stuzzichino we enjoyed a wonderful dessert that was simply called Lemon Delight, showing off the fantastic lemons from nearby Sorrento. It is layers of sponge cake with a lemon cream, garnished with lemon zest. I decided to make … Continue reading Lemon Delight
Brisket is a big deal in Texas. There are brisket smoking competitions. It takes hours to smoke a perfect brisket, tending the fire to keep the temperature just right, and spraying the brisket with liquid (such as apple juice) to … Continue reading Smoked Brisket Sous Vide
A classic and delicious dish from Venice is pesce in saôr, which does not mean ‘sour’ fish but ‘flavored’ fish (saôr comes from ‘sapore’). The recipe was invented in Venice as a way to preserve fish, and even though we have … Continue reading Mackerel ‘in Saor’ (Sgombro in Saor)
This is a dish that I’ve enjoyed a lot on holiday in France. Strip steak is not as tender as ribeye and can be a bit tough. But since I like it on the rare side of medium rare, cooking … Continue reading Faux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal Herbs)
Brasato al Barolo is a classic dish from the Italian region of Piemonte of beef braised in Barolo. Barolo is also known as the king of Italian wine, and is the most important wine from that region. Traditionally a beef … Continue reading Brasato al Barolo Sous Vide (Beef Braised in Barolo)
Although we have been to Campania a number of times, during our latest trip in September it was the first time that we got to enjoy a slice of Torta Caprese, which was at Villa Rosa. It is a flourless … Continue reading Torta Caprese (Chocolate Almond Cake)
In Italy at Villa Rosa di Nonna Rosa, I enjoyed sea bream with a squash velouté. I really liked this combination, so I decided to make this at home. Sea bream (orata) is a type of fish that dries out … Continue reading Sea Bream with Squash Velouté (Orata con Vellutata di Zucca)
If you cook octopus sous vide, you will get tender flavorful octopus, as well as a lot of flavorful liquid in the bag (more than a third of the original weight of the octopus, see this post). Het is a … Continue reading Octopus Risotto (Risotto al Polpo)
Salmon mousse is a festive appetizer that is delicious yet easy to prepare. The only equipment you need is an immersion blender. You can serve it in small glasses like I did here, but it is also excellent for canapés: … Continue reading Salmon Mousse (Mousse di Salmone)
At Ubin restaurant in Costa Rica we enjoyed tuna that had been seared with fennel seed and coriander seed. I really liked this combination and wanted to try it at home. The photo was made with my phone in bad … Continue reading Seared Tuna with Coriander Seed and Fennel Seed
Bussia is one of my favorite restaurants in Amsterdam. I had not been for a while, due to Covid and because it is so popular that you usually need to make a reservation a few weeks in advance. The restaurant … Continue reading Dining in Amsterdam: Bussia (2022)
One of my favorite foods to cook on a charcoal grill is a lobster tail. Although it is not much of a recipe, I should photograph it so I can blog about it. If you start with whole live lobsters, … Continue reading Lobster Fettuccine (Fettuccine all’Astice)
When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good meat-to-fat ratio for burgers … Continue reading Venison Burger
When we visited Milano last year, we had a lovely evening with Bea of Viaggando con Bea and her husband Gigi. Bea brought me a very thoughtful gift: a book (in Italian) with recipes from Brianza (“Brianza in cucina: storia, … Continue reading Italian Chicken Pot Roast (Pollo nello stovin)
There are already two similar recipes on this blog, ravioli with green asparagus and goat cheese and white asparagus ravioli with prosciutto, but the combination of white asparagus and goat cheese is so good that I wanted to share this … Continue reading Goat Cheese and White Asparagus Ravioli
This dish looks and sounds very simple, but it requires a lot of ingredients and a lot of steps. They are worth it though. For this stir fried beef with ginger and scallions I used the recipe from Chinese Cooking … Continue reading Chinese Stir Fried Beef with Ginger and Scallions
I often get inspiration for dishes from wine pairings. I like rack of lamb with a red Burgundy, and aged red Burgundy can have a hint of cauliflower. And so I created this dish of rack of lamb with slow-roasted … Continue reading Rack of Lamb Sous Vide with Slow-Roasted Cauliflower
Tonno di Coniglio is a classic Italian recipe from the region of Piemonte. It literally means “Tuna of Rabbit”. In Italy, tuna is preserved in glass jars with olive oil, and this recipe is rabbit prepared as if it were … Continue reading Tonno di Coniglio Sous Vide (Italian Marinated Rabbit)
Fried steak is a typical dish from the Italian region of Piemonte. Morsels of beef are breaded with flour, eggs, and breadcrumbs, and then deep fried until golden brown and crispy on the outside and tender and juicy medium rare … Continue reading Fritto Misto alla Piemontese (Fried Steak, Mushrooms, and Zucchini)
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