This recipe is posted exactly 9 years after I posted for the first time on this blog. Over 3 million views and 1,400 blog posts later, of which more than 1,200 recipes, I am still blogging regularly (although not as … Continue reading Mu Shu Pork Sous-Vide
Kimchi stew has great depth of flavor because it is spicy, savory, sweet, and sour. I’ve adapted Maangchi’s recipe for sous-vide, which ensures that the pork will be tender and succulent. This is wonderful comfort food for this time of … Continue reading Kimchi Stew Sous-Vide (Kimchi-jjigae)
In a restaurant in Évora in Alentejo, Portugal, I had a simple local dessert that consisted of sweet pumpkin puree with pine nuts, almonds, and cinnamon. It was quite nice and prepared something similar back home; less sweet and using … Continue reading Pumpkin Puree with Almonds, Pine Nuts, Honey and Cinnamon (Doce de Abóbora)
Thai food is so much better if you make your own fresh curry paste from scratch. Fresh curry paste is not just spicy hot, but also very fragrant and complex. The secret to juicy tender fish in your curry rather … Continue reading Thai Red Fish Curry with Squash
We had Meia desfeita de Bacalhau as a petisco (tapa) at the Tasting Room in Cascais, on the coast near Lisbon. A wine and petiscos (tapas) bar that I can strongly recommend, by the way, for their excellent selection of … Continue reading Meia desfeita de Bacalhau (Salad of Salted Cod and Chickpeas)
A dessert that we had at Alma in Lisbon that we really liked, was more or less the combination of three desserts that are already on my blog: Almond ice cream (leave out the cherries and crumbled amaretti)… …almond madeleines… … Continue reading Almond Ice Cream, Almond Madeleine, and Orange Curd
We spent most of our trip to Portugal on the coast and so had lots of fish and seafood. When we did have meat, stewed pork cheeks were often on the menu. They were often iberico pork, referred to as … Continue reading Portuguese Style Pork Cheeks Sous Vide (Queixadas de porco)
Bacalhau, salted cod, is an ingredient that is used a lot in Portuguese cooking. It is so popular in Portugal that the supermarket had a special department with just bacalhau. Bacalhau is not produced in Portugal itself, but imported from places … Continue reading Bacalhau à Brás (Portuguese Salted Cod with Potatoes, Onions, and Egg)
Chicken Piri Piri is a popular dish from the Algarve in Portugal. The name “piri piri” refers to the type of chilli pepper used in de marinade or sauce. If you can’t find this particular type of chilli pepper, you … Continue reading Chicken Piri Piri (Frango Piri Piri)
This vegetable appetizer was inspired by a dish we enjoyed at Casa Velha in Portugal a few weeks ago, though it is certainly not a Portuguese dish. I liked the idea of using thinly sliced celeriac (celery root) instead of … Continue reading Celeriac ‘Ravioli’ with Parsnip and Mushrooms
Amêijoas à Bulhão Pato is a very common dish in Portugal that many if not most restaurants have on their menu, also as tapas (called petiscos in Portuguese). Amêijoas is Portuguese for clams, and the dish has been named after the … Continue reading Amêijoas à Bulhão Pato (Clams in Portuguese Style)
Ripe fresh figs, directly from the tree, are one of my favorite fruits. They are so sweet, fragrant, and delicate. Unfortunately the local climate is too cold for that, and so we can only get imported figs that do not … Continue reading Fresh Figs Poached in Red Wine or Port
We love eggplant and we love Thai food, so it was no surprise that we loved this when our friend Melvin prepared this for us according to Pailin’s recipe. Although you could also make it with regular eggplant, it is … Continue reading Thai Eggplant Salad (ยำมะเขือยาว)
On Malta I really enjoyed the potatoes cooked liked a risotto with shrimp under the name of nosotto at Noni. And so back home I decided to create something similar. It is basically diced potatoes cooked in a fish and … Continue reading Nosotto (Potato-Risotto with Shrimp)
Mexican street corn is my favorite way to eat corn. It is so tasty and easy to make when grilling. I was introduced to it by Richard and make it often, but it has only been mentioned on the blog … Continue reading Mexican Street Corn (Elotes Asados)
Green papaya is an intriguing ingredient to me, because it is just an unripe papaya, but here in the Netherlands costs about three times as much as a ripe one. The green papaya itself doesn’t have much flavor and provides … Continue reading Thai Green Papaya Salad (Som Tum)
I have never been to Thailand, but I love Thai food (so I should probably go there at some point, if only for the food). Luckily my friend Melvin has been to Thailand many times, so together with Thai bloggers … Continue reading Mango and Sticky Rice (Kao Niew Mamuang)
These duck lettuce wraps are somewhat similar to mandarin pancakes with peking duck, but a lot less work to make (and a lot lower on carbs, if that matters to you). The crunchy lettuce with the flavorful filling has a … Continue reading Duck Lettuce Wraps
Next week, August 21-23 2020, the second Sous Vide Summit of the International Sous Vide Association will be held. Because of COVID it will be a virtual conference, so the good news is you can join from anywhere. And I … Continue reading Pollo alla Cacciatora Sous Vide
Scallops were on sale if bought by the kilo (2.2 lbs), so I smoked some as an appetizer and cooked the remainder sous-vide to be able to keep them longer. But you can also prepare this dish using raw scallops. … Continue reading Pasta with Scallops and Bell Pepper
Dry aging is a technique that is applied to meat for three reasons: it concentrates the flavors by reducing the amount of water; it tenderizes the meat by the slow activity of enzymes that are naturally present in the meat; … Continue reading Umai Bags For Dry Aging Steak At Home
Clafoutis is a famous French pie with cherries. You can find my rendition of the classical version here. Since cherries work well with chocolate, I thought there must also be a variation with chocolate. Some googling did indeed confirm that … Continue reading Chocolate and Cherry Clafoutis (Clafoutis chocolaté aux cerises)
Unlike other ‘old-fashioned’ vegetables like parsnip that are now in every supermarket, chard is still difficult to find in the Netherlands. As research for this post I googled Italian recipes for lasagne alle bietole and noticed that most recipes use … Continue reading Chard Lasagna (Lasagne alle Bietole)
Strawberries are in season and this cake is a simple yet delicious way of serving them. It is an Italian recipe without whipped cream like in this strawberry cake and I reduced the amount of sugar, so it is quite … Continue reading Strawberry Cake (Torta di Fragole)
The season for white asparagus started very early this year in the Netherlands due to the warm winter, but then came to an abrupt end caused by a shortage of people to harvest them due to the Corona crisis. But … Continue reading White Asparagus: To Sous-Vide or Not To Sous-Vide?
The combination of white asparagus, smoked salmon, and Hollandaise sauce is a classic one. With homemade Hollandaise, sous vide asparagus, and home-smoked salmon it is a lovely appetizer. You could substitute good quality store-bought smoked salmon and steam the asparagus … Continue reading Asparagus with Smoked Salmon and Hollandaise
Curing fish improves its texture for cooking sous-vide, and this miso cure also adds flavor. This recipe is often prepared with black cod, a type of fish that is not available here. I prepared it with salmon instead, and it … Continue reading Miso-Cured Salmon Sous-Vide
Most of the times when I’ve had paella in a restaurant or made it myself, it has always contained seafood. But there are also paella recipes without seafood, like this one from Alicante with rabbit and snails. Eva of KitchenInspirations … Continue reading Paella with Rabbit and Snails (Arroz con Conejo y Caracoles)
My friend Melvin is great with Asian food. The other day he prepared this mackerel in Thai red curry sauce for us, and it was so good that I wanted to make it myself as soon as possible. Melvin got … Continue reading Mackerel in Thai Red Curry Sauce (Choo Chee)
Baking seems to be popular when in lockdown, or at least the idea of baking must be, because flour, yeast, and other baking supplies are sold out everywhere. But pears were on sale and I had walnuts that needed to … Continue reading Pear and Walnut Cake (Torta di Pere e Noci)
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