In May, we visited the Venetian coast, where one of the most common ways to serve seafood is gratinated with breadcrumbs. This preparation is especially delightful with mussels—their natural brininess is deepened by the heat of the oven, while the breadcrumbs … Continue reading Gratinated Mussels (Cozze gratinate)
This tasty and elegant, but simple to prepare, appetizer was inspired by a dish I really liked at Wills Domain in Western Australia. As usual, I did not try to prepare an exact copy of the dish, but merely used … Continue reading Scallops with Avocado, Daikon, and Tosazu Dressing
This is an appropriate recipe for the first blog I’m writing after my trip to Australia (and a bit of Thailand), as this was inspired by a dish I had in restaurant Rebel Rebel in Canberra during the Australian wine … Continue reading Raw Kingfish with Boquerones, Orange, and Fennel
Boquerones en vinagre is a Spanish recipe for fresh anchovies marinated in vinegar, olive oil, parsley, and garlic. It is often served as tapas in Spain. A very similar preparation is the Italian alici marinate, with the main difference that … Continue reading Boquerones en Vinagre (Marinated Anchovies) made from Sardines
When I posted the recipe for Cod with Macadmia, Lemon, and Broccolini, I already mentioned it could also be prepared with sea bass. I like the version with (European) sea bass, sometimes also referred to by its Italian name branzino, … Continue reading Sea Bass with Macadamia, Lemon, and Broccolini
Tataki is a Japanese method of preparing fish or meat. The protein is seared only on the outside and then served sliced with an acidic dressing. The most common versions are tuna and beef. Last year during the wine trip in Australia, I had kangaroo tataki and liked it very much. Kangaroo fillet is very well suited for this prepartion, as the meat is very tender and flavorful. If you can’t find kangaroo, you could also use venison backstrap for a very similar effect. Ponzu is a citrus-based dressing that should be made with a Japanese citrus fruit like yuzu. … Continue reading Kangaroo Tataki with Ponzu Dressing
Aria fritta literally means “fried air”. This is what chef Peppe Guida called the deep fried pizza that he served as an appetizer at his agriturismo Villa Rosa (read about my visit here). It is also simply called pizza fritta. … Continue reading Aria Fritta (Deep Fried Pizza)
This is the appetizer I prepared for Christmas dinner this year. It was very loosely inspired by a dish I enjoyed at Michelin-starred Bistro de la Mer in Amsterdam. The flavor combination is quite unique but works very well. The … Continue reading Shrimp and Celery with XO Shiitake Mushrooms
Melanzane a Scabecciu is a typical sweet & sour eggplant antipasto from Sardinia, which I enjoyed at Agriturismo Oasi Blu in Calasetta. There it was made with lovely red eggplant from the agriturismo’s garden, but it is also very nice … Continue reading Melanzane a Scabecciu (Sweet & Sour Eggplant Antipasto)
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
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)
In the Sorrento peninsula, famous for the Amalfi Coast, bell peppers are stuffed with a mixture of eggplant, olives, capers, bread, basil, and parsley. We enjoyed this humble but tasty vegan antipasto at Lo Stuzzichino. It is a bit of … Continue reading Peperoni imbottiti alla Sorrentina (Stuffed Bell Peppers alla Sorrentina)
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)
This is a very simple recipe that I found in the Italian book “Le ricette di Osterie d’Italia”. The zucchini are boiled in the marinade and then left to cool. It can served as part of a spread of antipasti, … Continue reading Marinated Zucchini (Zucchine marinate)
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)
This mushroom soup is surprisingly simple to prepare, yet so delicious and elegant. The star of the dish is fresh truffle. I used black winter truffle, because that is what’s available at the moment. Although truffle isn’t cheap — this … Continue reading Mushroom Soup with Truffle
Melanzane fritte in pastella are slices of eggplant/aubergine dipped in batter and then deep fried until crispy on the outside and creamy on the inside. With some basil and tomato dipping sauce this is a lovely appetizer, that could also … Continue reading Fried Eggplant (Melanzane Fritte in Pastella)
Zander is a freshwater fish with a very elegant flavor that is caught locally in the Netherlands. It is also called pikeperch or pike perch. The combination with tart apple syrup and bacon has been made famous by Jonnie Boer, … Continue reading Zander with Apple Syrup and Bacon
At Ristorante Trippi in Valtellina I enjoyed veal tartare with hazelnuts. Although this was in Lombardia, it is close to Piemonte were carne cruda is a very typical dish. This version with ground hazelnuts mixed through the meat was very … Continue reading Veal Tartare With Hazelnuts (Carne Cruda Con Nocciole)
Flan di zucchine is a typical dish from Piemonte that we enjoyed at Due Lanterne in Nizza Monferrato. It is a savory flan (pudding) filled with zucchini and served with a lukewarm tomato salsa, basil, and extra virgin olive oil. … Continue reading Flan di Zucchine
Cappon Magro is a delicious and special dish from Liguria with fish and vegetables. It is on the menu in Liguria for special occasions such as the holidays. The name means “lean capon”, which indicates that it was an alternative … Continue reading Cappon Magro Sous Vide (Stack of Fish and Vegetables with Green Sauce from Liguria)
Although the inspiration for this dish came from our latest dinner at the Librije, this is not an attempt to recreate the dish from the restaurant. It is a ‘taco’ of kohlrabi stuffed with foie gras and crab dressed with … Continue reading Crab, Foie Gras, and Kohlrabi
This elegant vegetarian appetizer was inspired by a more elaborate version we enjoyed at Alma** in Lisbon. The combination of flavors and textures is very nice. The sweetness of the carrots goes well with the tartness of the goat cheese … Continue reading Sous vide baby carrots with bulgur, goat cheese, and pistachios
Vitello Tonnato is one of those classic dishes that are not ‘trendy’, but that I keep preparing because they are so delicious. It is originally from the Italian region of Piemonte. My blogging friend Stefano recommended this book about Piemontese … Continue reading Vitello Tonnato Sous Vide
I enjoy cooking, but it is also a great pleasure if someone cooks for me for a change. I appreciate it all the more because it can be nerve-wracking or at least intimidating to cook for a more experienced cook. … Continue reading Duck Breast and Sunchokes Sous-Vide With Mushrooms and Five Spice
Lobster Thermidor is a classic French dish that I had not prepared before. Now I regret that, because it is really delicious and I will definitely make it again. As I am somewhat of an ‘adopted Italian’, I don’t tend … Continue reading Lobster Thermidor
This elegant appetizer was inspired by a dish we enjoyed at Roeland Klein’s Avenida in Portugal. A grilled sardine fillet is served on tomato concassé, surrounded by a tomato dashi. The combination of flavors is very nice. The tomatoes and … Continue reading Grilled Sardine with Tomato Dashi and Tomato Concassé
This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green … Continue reading Sous-Vide version of Layered Foie Gras, Smoked Eel, and Green Apple
We had Meia desfeita de Bacalhau as a petisco (tapa) at the Tasting Room in Cascais, on the coast near Lisbon. A wine and petiscos (tapas) bar that I can strongly recommend, by the way, for their excellent selection of … Continue reading Meia desfeita de Bacalhau (Salad of Salted Cod and Chickpeas)
This vegetable appetizer was inspired by a dish we enjoyed at Casa Velha in Portugal a few weeks ago, though it is certainly not a Portuguese dish. I liked the idea of using thinly sliced celeriac (celery root) instead of … Continue reading Celeriac ‘Ravioli’ with Parsnip and Mushrooms
Stefan's Gourmet Blog 