It’s Spring and when it’s spring I see lambs frolicking in the pastures. And it makes me think of how good they will taste as lamb chops or lamb shank 😉 A part of lamb that is not as popular … Continue reading Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)
This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, … Continue reading Rina’s Ribs (Puntine “della Rina”)
Geese have become somewhat of a plague in the area were we live. There are so many of them that they ruin the fields and therefore their numbers need to be ‘managed’. As a result, local wild goose is now … Continue reading Goose Breast Sous-Vide with Sauerkraut and Pear
Pollo alla Cacciatora is an Italian classic. It means chicken prepared in the style of the hunter’s wife (traditional recipes usually do not assume that the wife would hunt herself), which is chicken stewed in tomatoes with herbs, wine, and … Continue reading Pollo alla Cacciatora (Chicken in Tomato Sauce)
Bacon-wrapped turkey is so simple that it is hardly a recipe. To make it sound better, I’m calling these medallions. That just means pieces of turkey breast. The most important thing is that they are delicious. Turkey breast is lean … Continue reading Bacon-Wrapped Turkey Medallions
Finding the right temperature and time for cooking sous-vide can be confusing, as many sources (both online and in the few books that cover sous-vide cooking) state different ‘optimal’ temperatures. One of the reasons for these differences is personal preference. … Continue reading Turkey Breast Sous-Vide Temperature
It has been a while since I had last cooked a recipe from Biba Caggiano, my favorite cookbook author. Rabbit in piquant sauce is something I had prepared before more than a decade ago, and I remember the rabbit turned … Continue reading Rabbit in Piquant Sauce, Stovetop Braised or Sous-Vide (Coniglio in Salsa Piccante)
Enchiladas is Spanish for something like ‘covered in chilli’, and refers to tortillas dipped in chilli sauce. In this version corn tortillas are dipped in chilli con carne, stuffed with cheese, and baked with more chilli con carne and cheese. I saw … Continue reading Cheese Enchiladas with Chilli con Carne
Sometimes I fall in love with a recipe at first sight. This is what happened when I saw Pork and Almonds on Dave Chrichton’s blog Fine Dining at Home. Dave wanted to create a Spain-inspired dish, and served oven-roasted pork … Continue reading Pork with Almonds and Paprika
This is an original dish that I created based on what I had in my fridge and pantry. Succulent morsels of rabbit with a crispy crust are served atop a flavorful and healthy lentil and corn salad with tomatoes and … Continue reading Lentil Salad with Rabbit and Corn
I’m in trouble. Or at least I may be. I am thrilled and honored that Ireland’s #1 blogger and his famous ‘Wife’ are coming over for a visit. Yes, no one less than the one and only Conor Bofin. But, to … Continue reading Quail with Mushrooms Sous-Vide
This dish was inspired by a pork roulade stuffed with pistachios and prosciutto that Marina made for us when we visited. I thought it would be nice to make it with veal, and cook it sous-vide. That way, the meat … Continue reading Veal Roulade with Pistachios and Prosciutto
Lamb and fennel are perhaps not a very usual combination, but it does work. In this dish both the lamb and the fennel are cooked sous-vide. A flavorful piece of lamb is cooked sous-vide with yogurt and fennel seed. The … Continue reading Lamb and Fennel Sous-Vide
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
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)
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
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’
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)
Stefan's Gourmet Blog 