Calamari and squid are both types of cuttlefish. You can use any type for this recipe. Squid can be cooked in two ways: either very short or very long. Something in between, and it will be tough. Since I was … Continue reading Pasta with Calamari and Bell Peppers
With as much cooking experience as I have, most new dishes I try turn out well the first time I make them. And so what you read on this blog is mostly successes. But to allow you to learn from … Continue reading Oyster Sauce: Don’t Try This At Home
Using chard for the filling of the ravioli alla genovese meant I had leftover chard stems. I thought what a home cook from Genoa would do with leftover chard stems, and that is how I came up with this contorno (side dish) … Continue reading Baked Chard Stems (Coste di Bietola al Forno)
I wish you all a happy and healthy 2017 with delicious food and wine. As my first contribution to this, I present to you homemade lychee ice cream. Lychees are a tropical fruit with a complex delicious aroma and flavor. When … Continue reading Lychee Ice Cream
For Christmas I wanted to make a traditional Italian dish that I had not prepared before, preferably something that involved stuffed pasta. As I’ve already made so many stuffed pasta dishes over the years, I wasn’t sure if I would … Continue reading Ravioli alla Genovese
This is the type of salad that I often eat for lunch during the weekend, and I will be posting a few more of them. It is low in fat and low in carbs as well as vegetarian, so perhaps … Continue reading Lentil, Fennel and Skyr Salad
Have you ever eaten a dish from Azerbaijan? I had not. Thanks to Darya’s post, I have prepared this wonderful lamb stew with chestnuts and pomegranate. It is original and absolutely delicious. Of course I cooked the meat sous-vide, but … Continue reading Lamb Stew with Chestnuts and Pomegranate (Nar Govurma Sous-Vide)
Another niece turned 18 and so it was time for another bottle of the same 1998 Barolo, but this time for Dana. I thought it would be nice to cook something with duck breast for her, which already works with … Continue reading Duck Breast with Mushrooms
Sandra always publishes tasty recipes on her blog Please Pass The Recipe. Recently, her blue cheese tart with caramelized fennel caught my attention. I had never thought of combining caramelized fennel with blue cheese, but I love both of them … Continue reading Caramelized Fennel and Gorgonzola Tartlets
Scallop and parsnip ravioli is a dish that I came up with five years ago and I already blogged about back then, but my photos were pretty terrible back then, I had hardly any followers, and besides I have made some … Continue reading Scallop and Parsnip Ravioli (Ravioli di Capesante e Pastinaca)
Pheasant is a tricky bird to prepare, because it very easily becomes tough and dry. Sous-vide comes to the rescue, because only perfect temperature control can assure you to get it tender without drying it out. If you’ve read my … Continue reading Pheasant Sous-Vide (Breast, Leg Confit And Its Own Jus)
This is the last post in a trilogy of posts with the recipes of the components for the dessert that I served at game & wine dinner parties over the last three Saturdays: marzipan mushrooms, almond madeleines, and in this … Continue reading Spiced Pear Ice Cream (Stoofperenijs)
Marzipan and almond paste are pretty similar, as both are made by grinding almonds and sugar together. The differences are that marzipan is sweeter than almond paste (almond paste is 50% of almonds by weight, whereas marzipan is 35-45% almonds), … Continue reading Homemade Marzipan Mushrooms
One of my favorite cooking blogs in Italian is Primo, non sprecare by Paola. The title can be translated as “First of all, don’t waste anything”. In Paola’s vision this doesn’t only refer to not wasting any food, but also … Continue reading Wholewheat Pasta with Lentils and Pancetta (Pasta con lenticchie e pancetta)
Before we had refrigerators, airplanes, and greenhouses, fresh vegetables were hard to come by in winter. And so our ancestors developed many ways to preserve vegetables for the winter. Even though it is not a necessity anymore, we keep preserving … Continue reading Homemade Sauerkraut
Have you ever heard of spaghetti squash? I had not until I read about it on Shanna’s wonderful blog. Coincidence or not, this autumn for the first time I saw spaghetti squash in markets here. The name may sound strange, but … Continue reading Spaghetti Squash with Clams and Pancetta
Recently, Mimi blogged about pumpkin mousse, a decadent mousse with mascarpone. I liked the idea of pumpkin mousse, and made my own version, leaving out the mascarpone. The result is feathery light with a good balance between the pumpkin flavor … Continue reading Pumpkin Mousse
Zoodles are noodles made from zucchini. You make them with a gadget called a spiralizer. There are electric ones as well has hand-operated models. I got one of the latter after reading ChgoJohn’s blog post about the spiralizer he had … Continue reading Zoodles with Fish and Eggplant Ragù (Tagliatelle di Zucchine al Ragu di Pesce e Melanzana)
There isn’t much wildlife in the Netherlands, but there is some. The nearby dunes that are used to filter the drinking water for the city of Amsterdam (Amsterdamse Waterleidingduinen) have so much deer running around in them, that the authorities … Continue reading Venison Shank Sous-Vide
Often simple preparations are the best. In this case a trout is wrapped in aluminum foil and baked in the oven, while potatoes are roasted in the same oven and with the same flavors (rosemary and garlic). The only tricky … Continue reading Trout and Potatoes from the Oven
Some Dutch words are difficult to translate. Two important ones are gezellig and borrel. “Gezellig” means having a good time together with other people. It can be used as an adjective, as in “gezellige avond” (avond = evening), or as an adverb: … Continue reading Crispy Chili Balls (Chili Bitterballen)
This recipe is pretty crazy. It’s something I thought of and wanted to try: deep fried ravioli made with cornflour (masa) that I wanted to taste like hard taco shells, filled with chili con carne and smoked mozzarella. Although I … Continue reading Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne
I’ve just returned from a short business trip to Bombay in India. There wasn’t time for any specific food research, but I did enjoy the food immensely and even tried Indian wine for the first time (which was unexpectedly good). … Continue reading Simple Shahi Salmon
A pizza crust made from cauliflower is often presented as a low-carb substitute for real pizza. I put the word ‘pizza’ between quotes in the title of this post, because I do not think it is a substitute for real … Continue reading Cauliflower ‘Pizza’ with Smoked Mozzarella
During our travels through Spain, on many nights we wouldn’t sit down in a restaurant to have dinner, but instead go from tapas bar to tapas bar to sample the tapas with a nice glass of wine. This is not … Continue reading Tigres o Mejillones Rellenos (Stuffed Mussels Tapas)
It is wonderful how much culinary inspiration I get from other bloggers and my followers. Today’s recipe was inspired by Cecil Brewer, a follower who e-mails me his ideas and recipes. Cecil uses a slightly different technique because he uses … Continue reading Smoked Duck Legs Sous-Vide
Fresh porcini mushrooms are hard to find, in part because they are so perishable. Luckily dried porcini mushrooms can be kept for a long time and they pack a lot of flavor. The secret to making the most delicious dried … Continue reading Porcini Mushroom Ravioli (Ravioli ai Funghi Porcini Secchi)
Making traditional Italian venison pasta sauce is pretty straightforward, but it does require some patience because of the long cooking time involved. As you only have to stir every half hour or so, this is a perfect sauce to prepare during … Continue reading Venison Pasta Sauce (Ragù di Cervo)
One of the questions I get asked the most is whether I spend a lot of time preparing each meal. The answer is no, as when I get home from work I am usually too hungry to wait a long … Continue reading Fusilli with Shrimp, Peas, and Tomato
This is food blogging how I like it best. A simple but tasty recipe using a limited amount of seasonal ingredients, prepared, eaten, and blogged about all during the same evening. The flavor still lingers as I am typing this. … Continue reading Roasted Pumpkin, Lentils, and Rabbit with Rosemary
Stefan's Gourmet Blog 