Homemade limoncello tastes better than most store-bought limoncello. I have been making it myself for about 10 years now (click here for the recipe). Lemon peels, infused for 4 to 6 weeks in pure alcohol (95% pure), then add a … Continue reading Homemade Limoncello: To Sous Vide Or Not To Sous Vide?
The inspiration for this dish came from a dish we enjoyed at the Librije. Usually when I use a restaurant dish for inspiration I do not try to make an exact copy, but try to simplify it to get to … Continue reading Foie Gras Sous Vide with Shrimp and Lime
My mission statement for this blog is that “I strive to share every single interesting experience with respect to food and wine.” This also includes my failures in the kitchen, so that we can all benefit from them. I love making … Continue reading The Bitter Truth About Kaffir Limecello
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