Pita bread with shawarma, usually lamb or pork, is popular street food in the Netherlands. I discovered that it can be really good, if freshly made from high quality ingredients. You can read my post about that here. Some months … Continue reading Salmon ‘Shawarma’ with Beetroot Tzatziki on Pita or Naan Bread
Once again food blogging has introduced me to something new. In this case Algerian Ramadan cuisine, which I had read about on La Petite Panière. Although the Ramadan is already finished for this year, this dish sounded so intriguing that … Continue reading Lham Lahlou (Algerian Sweet Lamb) Sous-Vide
Breadcrumbs are often used in Sicilian cuisine to provide texture to antipasti such as sarde beccafico, primi piatti such as pasta with anchovies and broccoli, and secondi such as cotoletta alla palermitana. The latter dish inspired me to prepare swordfish … Continue reading Swordfish Palermitana (Pesce Spada alla Palermitana)
The next dish in our High Heel Gourmet-inspired Thai feast was this simple but oh so tasty stir-fried chicken and eggplant with red curry paste. This was actually one of the tastiest Thai dishes I have prepared so far. The … Continue reading Thai Chicken and Eggplant Stir-Fried with Red Curry (Pad Phed Gai)
The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the … Continue reading Thai Fish Mousse (Hor Mok Pla)
After the fava bean pods there were more leftovers to use up: the meat still attached to the bones from making chicken stock from what was left of the chicken whose legs we had with the fava beans. Although most … Continue reading Zucchini Stuffed with Leftover Chicken
I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve … Continue reading Chicken Leg with Fava Beans
A great way to cook a whole leg of lamb is to roast it in the oven with anchovies, garlic and rosemary. I wanted to cook the lamb sous-vide instead so it would be more tender and juicy, and just … Continue reading Leg of Lamb Sous-Vide with Anchovies, Garlic, and Rosemary
On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which … Continue reading Grilled Marinated Jumbo Shrimp
Scampi (langoustines) are caught locally here, but most of them get exported. Luckily I work very close to the Albert Cuyp market, which has an excellent selection of fresh seafood. Silva Rigobello has been posting a number of scampi recipes … Continue reading Scampi with Orange, Cream, and Fennel
Lamb shank sous-vide is one of my favorite cuts of lamb. I tend to avoid serving meat or fish with bones when preparing dinner for company, unless I know they are comfortable with it. And so in order to serve … Continue reading Deboned Lamb Shank Sous-Vide with Peas and Mint
Cooking an unfamiliar cut of meat sous-vide is always a bit exciting, as I am always looking for the perfect combination of time and temperature to make it as tender and juicy as possible. So I knew it was show … Continue reading Venison Shoulder Sous-Vide
Side by side experiments are a great way to find out if what you are doing when cooking actually makes a difference. For instance, is it worth making pesto by hand with pestle and mortar instead of in the blender … Continue reading Cooking Sous-Vide With(out) Sauce Experiment (Coda alla Vaccinara)
Canard à l’Orange is a French classic that I hadn’t cooked in a while. It can be prepared either with a whole duck or with duck breast, as I did here. Duck breast is called magret de canard (magret because it is, relatively speaking, … Continue reading Magret de Canard à l’Orange (Duck Breast with Orange)
Lately I’ve been getting a lot of inspiration from three Italian food blogging ladies that I follow. Even though I like to experiment with different cuisines and techniques, Italian home cooking always stays closest to my heart. In this case … Continue reading Breaded Lamb Chops (Costolette di Agnello Impanate)
“Secreto” is a cut of iberico pork that is called the “butcher’s secret”. It is very flavorful and marbled, and fairly thin. So thin in fact, that it made me think of veal scaloppine. One of my favorite preparations of … Continue reading Secreto Iberico Sous-Vide ‘Saltimbocca’
We are having some wonderful weather here — I would sign up for weather like this in Summer — and so during my lunch break I walked to the market to pick up some fresh fish for dinner, to be … Continue reading White Fish Gratin (Pesce Bianco Gratinato al Forno)
When I had made my first batch of homemade chipotles in adobo, I wanted to try them in a recipe. As a variation on chicken with mushrooms, chipotles, and cream, I prepared pork shoulder cooked sous-vide with chipotles, mushrooms, and … Continue reading Pork Shoulder Sous-Vide with Chipotles and Mushrooms
The more muscles work during the life of an animal, the more flavor the meat will have and the tougher the meat will be. The muscles in the cheeks are used for chewing food, and so it’s not hard to … Continue reading Wild Boar Cheeks Sous-Vide (Ganacini di Cinghiale)
Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked … Continue reading Lamb Scaloppine with Balsamic and Roasted Eggplant
After figuring out the best time and temperature to cook rabbit sous-vide, I wanted to put my new-found knowledge in practice to make a proper sous-vide rabbit dish. That’s when I remembered reading about cajun rabbit on REMCooks.com. As Richard’s … Continue reading Cajun Rabbit Sous-Vide
Rabbit meat is very lean and easily becomes dry and/or tough. With sous-vide this can be fixed: the meat will be tender and succulent. So far I’ve been cooking rabbit sous-vide for 3 to 4 hours at 60ºC/140ºF. Sometimes it … Continue reading Rabbit Sous-Vide Time and Temperature
Do you like to spend less time cooking? How about less than 10 minutes?! Veal scaloppine are delicious, and cook very quickly. There are many variations, like with marsala, or piccata, or saltimbocca. In this case the sauce is made … Continue reading Scaloppine all’Aceto Balsamico (Veal Scaloppine with Balsamic)
Happy St. Patrick’s day! It’s an Irish-American tradition to eat corned beef with cabbage on St. Patrick’s day. I usually don’t celebrate St. Patrick’s day (most people in the Netherlands haven’t even heard of it), but when I came across … Continue reading Corned Beef for St. Patrick’s Day
To celebrate a friend’s 20th birthday, I got him a vintage port from his birth year and an accompanying dinner. Since I know he loves blue cheese, it wasn’t difficult to decide what to prepare to go with the vintage … Continue reading Steak with Blue Cheese, Belgian Endive (Witlof) and Mushrooms
Recently we were on vacation in Cabo Verde, an archipelago off the coast of Senegal where the sun always shines. We were there for the weather, 25ºC/77ºF and sunny, not the food. There is an abundance of fresh fish, obviously, … Continue reading Seared Tuna: to Sous-Vide or Not to Sous-Vide
I dedicate this post to Richard and his Baby Lady, as they did not only inspire me to create this dish, but also taught me the techniques as well as donated the chiles used. And I also think they’d enjoy … Continue reading Chile Ancho Relleno (Ancho Stuffed with Pork)
This was the secondo of our Christmas dinner — yes I am running behind a little in posting as I also still have to post the primo — loin of hare with a sauce of port and amarena cherries and brussel sprouts with … Continue reading Hare Loin with Brussels Sprouts
Tenderloin, prized for its tenderness, is an expensive cut of beef. A tenderloin tapers towards one end, and the ‘tip’ of the tenderloin is not suitable for tournedos or châteaubriand. Tenderloin tips are therefore available at about half the regular … Continue reading How to Save 50% on Beef Tenderloin
They say crocodile tastes like chicken, but I had never tried it myself to confirm. When I saw frozen crocodile tail fillet on sale (still not cheap by the way at 60 euros/kilo or US$ 32.50/lb), I remembered reading a … Continue reading Crocodile Sous-Vide with a Root Vegetable ‘Swamp’
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