After the great meal at 212 last year, I couldn’t wait to go back again and decided to take my friend Melvin there for his birthday dinner. I hadn’t checked the menu when I made the reservation, so I only … Continue reading Dining in Amsterdam: 212** (2024)
MOS restaurant in Amsterdam has one Michelin star and offers a beautiful view of the river and Central Station from the large windows. The restaurant by chef Egon van Hoof and maître Henry Pattiwael opened in 2015 and has held … Continue reading Dining in Amsterdam: MOS*
Restaurant Aan de Poel is located in Amstelveen, the wealthy suburb of Amsterdam. It is situated and named after a small lake called “De Poel”. The terrace offers a beautiful view of the lake, but the weather wasn’t The restaurant … Continue reading Dining in the Netherlands: Aan de Poel**
Yellowtail is one of my favorite types of fish. It goes by many names, like hamachi in Japan, ricciola in Italy, as well as amberjack and kingfish. It is a white fish but more fatty and therefore more flavorful and … Continue reading Yellowtail Sous Vide With Smoky Jus
For Easter dinner I wanted to enjoy a nice bottle of Barolo from the 2006 vintage, that I had acquired at the winery in 2010 and had been aging in my wine fridge ever since. It was easy to select … Continue reading Fresh Pasta with Beef and Porcini Mushroom Ragù (Tajarin al Ragù di Manzo en Funghi Porcini)
My friend Melvin had enjoyed Spaghetti V.G.P. at a restaurant in Sicily, and suggested we make prepare this. Pasta with vongole, gamberi (shrimp) and pistachios is quite common in Sicilian restaurants; it uses local ingredients and is a great flavor … Continue reading Spaghetti V.G.P. (Spaghetti with Vongole, Shrimp, and Pistachios)
In the Netherlands we have a saying: a good neighbor is worth more than a friend far away. We have the best of both worlds, as our neighbors are also very good friends. One of the things we share with … Continue reading Dining in Amsterdam: Flore**
Spectrum is the restaurant of chef Sidney Schutte and maître-sommelier Cas Kratz, located inside the Waldorf Astoria hotel in the historic center of Amsterdam. The restaurant, formerly known as Librije’s Zusje, has held two Michelin stars since 2015. Since it … Continue reading Dining in Amsterdam: Spectrum** (2024)
This is what we had as secondo piatto for our Christmas dinner this year. This dish is very suitable for a special occasion, as you can prepare almost everything beforehand and to serve you only need to quickly brown the … Continue reading Venison Rolls Stuffed With Porcini Mushrooms and Red Wine Sauce
On the final day of the wine tour, we visited two wineries in Southern Tassie. The first one was Pooley Wines. This family business was started in 1985. They have their own winery and two vineyards, apart from producing wine … Continue reading Australian Wine Tour Day 13: Southern Tasmania
Restaurant Vinkeles in the Dylan Hotel in a historic building in the historic canal district of Amsterdam has been awarded its second Michelin star this year, so that was a good reason to go there to celebrate my friend Robert’s … Continue reading Dining in Amsterdam: Vinkeles**
Italian cuisine is very regional. Italy has 20 regions that are further subdivided into 107 provinces. The provinces are usually named after the main city or town. Each province is proud of its culinary tradition and has its own piatti … Continue reading Tordelli al Ragù (Ravioli from Lucca)
Recently I’ve enjoyed a seafood dish that featured a bisque at two different Michelin starred restaurants. The first was sea bass with a bisque at Ciel Bleu and the second was raw shrimp with bisque and carrots at Aqua. This … Continue reading Turbot with Carrots and Bisque
One of the nicest meals during our vacation in Yucatán, Mexico, was a lunch at La Palapa del Tio Fito in Campeche. From the large reed shack at the waterfront it is not immediately apparent that they really know how … Continue reading Octopus Poc Chuc
To celebrate my friend Anja’s birthday, I took her to dinner at Restaurant 212. This is the main restaurant of chef Richard van Oostenbrugge, who first held two Michelin stars at Bord’eau (I had the pleasure of dining there in … Continue reading Dining in Amsterdam: 212** (2023)
Ceviche was often on the menu in restaurants during my trip to Yucatán, Mexico. Ceviche is raw seafood that is ‘cooked’ by marinating it in citrus juice. What surprised me most when I ordered it in Yucatán, was that it … Continue reading Black Ceviche
During our vacation in Yucatán in Mexico I thoroughly enjoyed the local food. For lunch we often went to a taquería to have tacos. Taquería Honorio in Tulum has become famous due to René Redzepi’s praise when Noma had a … Continue reading Tacos with Relleno Negro Sous Vide (Black Filling of Pulled Turkey with Roasted Chiles)
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
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