How about insalata caprese for dessert? Most of us love the famous combination of tomato, buffalo mozzarella, and basil as a savory dish. But it is also delicious as a dessert with the basil transformed into ice cream. The technique for … Continue reading Basil Ice Cream with Tomato Confit, Mozzarella and Balsamic Syrup
Sometimes fresh borlotti beans are available at the market in Amsterdam. The pods are so pretty that they look like they were designed by an artist. I had picked up some and decided to turn it into a minestra using … Continue reading Pasta and Fresh Borlotti Beans Soup (Pasta con i Fagioli Freschi)
Sometimes I use ‘transitivity’ to come up with new dishes. A relationship between two objects is transitive if whenever an object A is related to an object B, and B is in turn related to an object C, then A is also related to … Continue reading Tuna and Carrots with Cumin
A simple classic from Italian kitchens: spaghetti with sausage and cream. This comfort food is even more simple than pasta with sausage and bell pepper, or with porcini, sausage, and cream. And it can be prepared in the time it … Continue reading Spaghetti with Sausage and Cream (Spaghetti Salsiccia e Panna)
There are different ways of cooking the potatoes to make gnocchi. You can cook the potatoes sous-vide, or roast the potatoes in the oven. In this post I show that you can also simply boil the potatoes. I should probably do a … Continue reading Potato Gnocchi with Venison and Chanterelles (Gnocchi di Patate al Ragù di Cervo e Finferli)
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
This dish was inspired by a pasta we had during our latest trip to Italy at Locanda delle Grazie: fresh pasta with duck ragù. The pasta is dressed with the duck cooking juices and tender morsels of duck meat. It … Continue reading Tagliatelle with Duck (Tagliatelle all’Anatra)
As I’ve described in my previous post about the history of the wine pairing dinners that I host, I’ve been organizing wine pairing dinners for 5 years now and I have hosted 25 of them with 11 different themes. To … Continue reading Organizing a Wine Pairing Dinner
I’ve been hosting wine pairing dinners for years now. At home, for family and friends. This tradition started before I started blogging, and I have written about it before, but as I have a lot on my plate on an … Continue reading History of Wine Pairing Dinners
Doesn’t this salmon look amazing? Believe me, it tastes as tender and juicy as it looks! That is because it has been cooked sous-vide at 43C/109F. What makes this dish even more mouth-watering, is that the salmon has been cooked … Continue reading Salmon Sous-Vide with Thai Green Curry Paste and Bok Choy
Fresh figs have to be imported and because they are quite perishable they are not often of a great quality, but sometimes some nice figs are available in the Netherlands. A nice way to use them is to make ice … Continue reading Fresh Fig Ice Cream (Gelato di Fichi)
It was my lucky day at the market. Because not only did I find the nice box of wild mushrooms for a bargain, the turbot was on sale as well. The turbot was on the small side (which for turbot … Continue reading Turbot with Morels, Wild Mushrooms, and Celeriac Puree
There are two posts about fresh pasta with mushrooms on this blog already: pappardelle with fresh porcini and pappardelle with dried porcini and fresh mushrooms. There are two reasons for yet another post. The first one is that during our … Continue reading Tagliolini ai Funghi di Bosco (Fresh Pasta with Wild Mushrooms)
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
Anatoli wrote an interesting article about clam chowder on his great wine blog Talk-A-Vino. He explains that chowder is “a rich soup typically containing fish, clams, or corn with potatoes and onions” and that there are four types of clam … Continue reading New England Clam Chowder
Before I talk about today’s recipe, I would like to say a few words to honor Silva Rigobello, who has suddenly passed away this weekend. You can imagine this came as quite a shock after the recent passing of Richard. Even … Continue reading Greens-Ricotta Dumplings with Venison Ragù (Gnocchetti alle Erbe con Ragù di Cervo)
Skate is a fish that is not very well known. Both its flavor and its texture are different than other fish. When prepared correctly, it is delicious. When overcooked, it is dry and stringy. The best way to prevent this … Continue reading Skate and Cauliflower
Vitello tonnato is one of my favorite dishes. The combination of slices of tender veal with a tuna sauce is surprisingly delicious. I’ve posted a sous-vide version of Vitello Tonnato before, but in that version only the veal was cooked … Continue reading Vitello Tonnato Extremely Sous-Vide
This is food blogging how I like it best. Today I came home from work, cooked dinner while taking photos, less than half an hour later we enjoyed a simple but delicious and healthy meal, and another half an hour … Continue reading Pasta with Cabbage and Smoked Prosciutto (Penne Verza e Speck)
The combination of shrimp and pesto may sound strange, but you can find pasta with this pairing of ingredients on the menu of many restaurants in Italy or on Italian blogs . And the combination does work. In fact, if … Continue reading Linguine with Shrimp, Pesto, and Zucchini
This dish has been inspired by a dish we had at Le Calandre in Italy. The concept is very easy: beetroot juice is turned into jelly using agar, ravioli are filled with the beetroot jelly, and when the ravioli are … Continue reading Beetroot Ravioli with Gorgonzola Sauce
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
Shrimp with almonds and onions is a simple but very tasty appetizer that was inspired by something we tried in Croatia. It reminded me a bit of a preparation from Venice called ‘in Saor‘, but this is even more simple. … Continue reading Shrimp with Almonds and Onions
This post is dedicated in loving memory to Richard. Even though I’ve only known him for three years and I’ve had the pleasure to meet him ‘in real life’ only once for a wonderful weekend at his home, he was very … Continue reading Slow-Roasted Cauliflower
This elegant dish was inspired by something served at Aga in Italy during our recent vacation. First eggplant is smoked, then a broth is made from the eggplant skin and the eggplant pulp is reduced to become a filling for … Continue reading Smoked Eggplant Ravioli in Broth
Škampi na Buzaru is a traditional dish from the peninsula of Istria in Croatia and another discovery from our recent vacation. It is prepared in nearby Italy as well, and there it is called Scampi alla Bùsara. Like with many … Continue reading Scampi alla Bùsara (Škampi na Buzaru)
Blecs is a pasta shape from Friuli. Blecs are triangular, square or lozenge shaped fresh pasta, similar to quadrucci or maltagliati. I tasted them for the first time at Trattoria Ai Cacciatori in Friuli, where the blecs were made with nettles and … Continue reading Blecs with Nettles, Lamb and Crunchy Vegetable Ragù
Frico is a typical dish from the Italian region of Friuli in the North-East. It is made from potatoes and Montasio cheese. Sometimes also onions are included. I tried it the first time when Marina from Le Ricette di Baccos … Continue reading Frico
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
It is time for another quick pasta dish. One of those that takes about as long as is needed to cook the pasta. It took me 22 minutes to cook this dish from start to finish, including taking all the … Continue reading Pasta with Sausage and Bell Pepper (Fusilli Salsiccia e Peperone)
Stefan's Gourmet Blog 