Kibbeling is one of the most popular Dutch fish snacks. The name has been derived from kabeljauwwang (cod cheek), although nowadays a lot of kibbeling is no longer made from actual cod cheeks but from other pieces of cod, hake, or haddock. When I … Continue reading Kibbeling (Fried Cod Cheeks)
December 5 is the date of the Saint Nicholas (Sinterklaas) celebration in the Netherlands. Sinterklaas is a bearded fellow dressed in red who gives presents to children. Sounds familiar? The Coca Cola company moved him to Christmas and the North … Continue reading Kruidnoten
Traditional strudel isn’t made with puff pastry but with its own special dough. Although its origins are Turkish (related to baklava), it now mostly known as a recipe from Austria. You can also find strudel in North-East Italy, because of … Continue reading Apple Strudel
Happy Thanksgiving! When I was googling researching gnocchi all’acqua (‘water’ gnocchi, made from a dough much like that of éclairs), I noticed a variety of these gnocchi stuffed with pieces of pancetta and served with a tomato sauce. This sounded … Continue reading Gnocchi all’Acqua con Pancetta
Despite my forays into fusion, my favorite cuisine remains Italian home cooking. I’ve started following another blog in Italian, Grembiule da Cucina, hosted by Simona, an experience Italian home cook. She posted her family’s meatball recipe, which is also used for … Continue reading Green Ravioli with Ham
To prepare a Chinese hot pot, I needed to make Chinese chicken stock. Stock is an important ingredients for soups, sauces, and risottos, and homemade stock made from scratch can’t be beaten. Traditionally Chinese chicken stock is made using a … Continue reading Chinese Chicken Stock
There isn’t much Dutch cuisine to speak of, but a popular tasty dish that is available all along the coast is “schol met patat en sla”, or fried plaice with fries and salad. Plaice is a flatfish that is common … Continue reading Fried Plaice with Remoulade Sauce
Homemade ravioli are my specialty. I love to serve them at dinner parties and delight my guests with those parcels of delicate pasta with a scrumptious stuffing. The keys to good ravioli are to make the pasta as thin as … Continue reading Shrimp Ravioli (Ravioli ai Gamberoni)
Bologna is famous for being the food capital of Italy. The best-known pasta dishes from Bologna are tagliatelle (not spaghetti!) alla bolognese and lasagne alla bolognese, both made with fresh egg pasta and the famous ragù alla bolognese. Being the … Continue reading Gramigna al Ragù di Salsiccia (Fresh Pasta with Sausage Ragù)
In 2007 during our first wine discovery tour through Italy, we visited Castello di Brolio in Tuscany and had dinner at the restaurant that was part of the winery. They served a tasting menu to showcase their wines, and with … Continue reading Cheese Ravioli
Giallo Zafferano is one of the most popular Italian cooking websites, with anchorwoman Sonia Peronaci now on Italian TV daily with a recipe. Recently she presented Cicatielli con cozze e fagioli. The combination of mussels and beans was a new … Continue reading Fresh Pasta Dumplings with Mussels and Beans (Cicatielli con Cozze e Fagioli)
Different types of pasta can be found all over Italy. Especially the shapes are different everywhere, but there are also differences in the pasta dough. Generally speaking, fresh pasta is made with eggs and 00 flour in the North, and … Continue reading ‘Water’ Gnocchi with Sage Pesto (Gnocchi all’Acqua al Pesto di Salvia)
We have lots of mint growing in our garden, and I love mint ice cream (especially when combined with chocolate). So why not make mint ice cream from scratch? Mint ice cream is very refreshing and perfect for the summer. … Continue reading Homemade Mint Ice Cream
Octopus cooked sous-vide and then finished on the grill is one of my favorites. Octopus and squid go well with bell peppers. It is so hot that I wanted to serve something refreshing, and so I thought: “Why not make … Continue reading Grilled Octopus with Roasted Bell Pepper Ice Cream
When I made my first batch of ravioli with a cauliflower stuffing some weeks ago, I contemplated whether I would make it with red wine or with white wine and ended up making a delicious red wine version with great depth … Continue reading Cauliflower and Lemon Ravioli
I had picked up a cauliflower because it was on sale, without knowing what I was going to do with it. Then when it was time to cook I wanted to try something new, and as ravioli is one of … Continue reading Cauliflower Ravioli (Ravioli al Cavolfiore)
Guanciale is cured pork jowl. It is the traditional ingredient for Spaghetti alla Carbonara, Amatriciana and Gricia, but difficult to find outside of Italy. Pancetta (cured pork belly instead of jowl) can be used as a substitute, but of course it … Continue reading Homemade Guanciale
I’ve already posted about homemade ketchup in my most about making my first hamburgers from scratch. I wasn’t completely happy with the ketchup back then, and I’ve been experimenting a bit to find a recipe I liked better based on a … Continue reading Homemade Ketchup
My first try making fish paste from scratch was a bit of a disaster, but the thai fish cakes (tod mun pla) made with store-bought fish paste were such a big success that I wanted to try again to make … Continue reading How to Make Fish Paste For Thai Fish Cakes From Scratch
I’ve sung the praises of cooking from scratch before. Sure, you can buy something similar in a jar in the store. But you get to tune this homemade salsa to exactly how you like it, how about that! You can … Continue reading Chunky Salsa for Fajitas
I’ve never yet tried my hand at lobster bisque, and so when Auldo claimed his lobster bisque was top notch I asked him to give me a demo. The result was outstanding, and he volunteered to do a guest post … Continue reading Auldo’s Lobster Bisque
Kaeng Kua is ‘basic’ Thai red curry paste that I will use in the next few days to make a thai red curry with chicken and thai fish cakes. Like so many other foodstuffs, thai red curry paste is better … Continue reading Thai Red Curry Paste (Kaeng Kua)
Thanks to Miranti’s great blog The High Heel Gourmet, I’ve been trying out authentic Thai recipes for the first time. Miranti is very clear about what is authentic Thai and what is not, and I really like her style. The … Continue reading My First Pad Thai
I saw a recipe for chestnut gnocchetti with a taleggio sauce on GialloZafferano, and thought I’d give it a try. This was the first time I made something with chestnut flour, which has a bit of a sweet taste. It … Continue reading Chestnut Gnocchetti with Taleggio Sauce (Gnocchetti di Castagne)
It won’t come as a surprise that after visiting casa Remcooks, I have been inspired to do some Mexican/Tex-Mex/Southwestern cooking. Baby Lady got me a big bag of corn masa flour, needed to make corn tortillas and she also taught … Continue reading Homemade Corn Tortillas and Hard Taco Shells
Pisarei e fasö is a typical dish from the province of Piacenza in Emilia-Romagna. Cristina from The Blog Around the Corner was inspired to blog about this dish from her region by my post about pasta with stewed beans. I already … Continue reading Pisarei e Fasö (Breadcrumb Gnocchi with Beans)
I really like the combination of amarena cherries and almonds, as you may have noticed from this almond meringue cake with amarena cherries. I also really liked the texture of Mimi’s hazelnut cranberry cookies. And so it wasn’t hard to … Continue reading Almond Amarena Cookies
The success of many recipes depends on using a good stock. Most store-bought stock has too much salt in the best case, and in the worst case even lacks flavor. Not to mention bouillon cubes… Homemade stock is easy to … Continue reading Homemade Pork Stock
Kees and I like to enjoy Spring Break in Miami Beach to enjoy some long awaited sun after the cold rainy winter with little daylight in the Netherlands. As Miami Beach is relatively close to DFW, we thought it would … Continue reading StefanGourmet & REMCooks Fusion: Ancho Chile Ravioli with Smoked Bacon and Sage
After the success of my first homemade puff pastry, I thought croissants and pains au chocolat would be just as easy. There is one major difference though: croissants and pains au chocolat (basically croissants with a different shape and stuffed … Continue reading Homemade Croissants and Pains au Chocolat
Stefan's Gourmet Blog 