There is already a recipe for smoked salmon ravioli on this blog, but that one is for hot smoked salmon. Today’s post is about cold smoked salmon. The filling is as easy as it comes: simply blend smoked salmon with … Continue reading Smoked Salmon Ravioli with Whiskey Sauce (Ravioli al Salmone Affumicato con Whiskey)
For my friend Jelmer’s birthday I cooked dinner for him with a bottle of vintage port from his year of birth (1989). This meant I had to come up with a dish that would work well with vintage port. Unlike tawny … Continue reading Duck with Cherries and Port Sauce
Summer has finally started (not just on the calendar but also the weather) and that means that cakes for which you don’t have to turn on the oven are the preferred solution for dessert. Although this recipe is tagged “baking”, … Continue reading Quark Cake with Cherries (Kwarktaart met Kersen)
This is not an authentic Thai dish, but my own creation that was heavily inspired by Thai cuisine. Plaice (Dutch: schol) is a flatfish that is very common in the Netherlands. I had some rawit (Thai red chillis), galangal, and … Continue reading Thai Style Fish Mousse and Napa Cabbage
Lamb shank is one of my favorite cuts of meat, especially when cooked sous-vide. It is so flavorful, tender, and moist. And so I keep coming up with new ways to prepare it. In this case I thought it would … Continue reading Lamb Stew with Smoked Paprika and Zucchini
My friend Melvin is great at cooking Asian dishes, and recently he made tom yum goong for us. This is a sour (from lime) and spicy (from chillis) Thai soup with shrimp. We liked it a lot, so I wanted … Continue reading Thai Sour and Spicy Shrimp Soup (Tom Yum Goong)
Although in Italy eel is mostly eaten in winter time, fresh eel is available here in summer. And so I’ve made a summer version of eel ragù by making it with fresh tomatoes and basil. This makes the ragù very … Continue reading Tagliatelle with Eel (Tagliatelle al Ragù di Anguilla)
Spaghetti alla Carbonara is one of our favorite dishes that I make often because it is such great comfort food: filling and full of flavor. If you are a long time follower of this blog with a good memory, you … Continue reading Spaghetti alla Carbonara
The best dishes are those that use only a few ingredients. In this case: beets, mackerel, and balsamic vinegar (plus salt, pepper, and olive oil). It is a versatile dish: you could serve it lukewarm or at room temperature as … Continue reading Roasted Beets, Mackerel, Balsamic
Bacalà alla Vicentina is a famous dish from the North Italian city of Vicenza, prepared with dried cod. The cod is cooked low and slow and flavored with onions, anchovies, parsley, milk, extra virgin olive oil, and grated cheese (grana … Continue reading Fresh Cod alla Vicentina with Polenta
After making yesterday’s butternut squash risotto, I still had half of the pumpkin puree left. I opened my refrigerator and pondered what to do with the leftover puree. Then I noticed a nice piece of gorgonzola, and I quickly made up … Continue reading Wholewheat Fusilli with Pumpkin and Gorgonzola (Fusilli Integrali alla Zucca e Gorgonzola)
This summertime ragù is more elegant than ragù alla Bolognese and takes less time. It is best over fresh pasta, but as seen in the photo it is great on spaghetti or other store-bought dry pasta, too. As with many … Continue reading Pork, Fresh Tomato and Fennel Seed Ragù (Ragù di Maiale al Pomodoro Fresco e Semi di Finocchio)
Recently I posted a recipe for goat satay, saté kambing, prepared sous-vide. This had turned out to so well that I wanted to make it again soon, but this time with chicken. Unlike goat (or lamb) shoulder, chicken meat is tender … Continue reading Chicken Satay (Saté Ajam)
Spaghetti with a sauce made from fresh tomatoes is the only dish that I prepare quite often, but has not appeared on this blog yet. There are two reasons for that: one is that I thought it wouldn’t be interesting … Continue reading Spaghetti with a Fresh Tomato Sauce (Spaghetti al Pomodoro)
Strawberries with pastry cream on a sweet shortcrust pastry crust are a classic. You could make a large tart, but it looks much better and is easier to serve when you make individual tartlets. There are some special techniques used … Continue reading Strawberry Tartlets
My old-fashioned butcher (which is not a bad quality at all in a butcher) is slowly catching up to new trends, and is now dry aging beef. I picked up a dry aged strip steak (called entrecote in the Netherlands) … Continue reading Strip Steak with Parsnip, Zucchini and Potatoes
When I posted my recipe for crème brûlée, I got suggestions to try white chocolate creme brulee (which I did and liked) and passion fruit creme brulee as well. Blogging is a continuing source of inspiration for my cooking, and … Continue reading Passion Fruit Crème Brûlée
Blade steak or flat iron steak is a relatively inexpensive cut of beef that when you cook it sous-vide becomes more flavorful than many more expensive cuts of steak, and just as tender. Look for steaks with a lot of … Continue reading Blade Steak Sous-Vide with Shii Take Mushrooms and Oyster Sauce
This is an Italian version of what is known in the Netherlands as kalfsvinken: a thin slice of veal stuffed with ground veal. It becomes Italian by the addition of prosciutto, parmigiano, sage, and nutmeg. The easiest way to cook … Continue reading Involtini di Vitello (Stuffed Veal Bundles)
After preparing shrimp-crusted grouper with spinach and butter beans, which was inspired by a crab-crusted grouper I’d had in Miami Beach, I decided to try a crab-crusted version as well. You can prepare this with any type of white fish that doesn’t … Continue reading Crab-Crusted Halibut with Asparagus and Madeira Sauce
I had some left-over remoulade sauce in my fridge, along with some parsnips that needed to be used. And so I decided to buy some fish fillet and make these fish and parsnip balls. The reasoning behind it was that … Continue reading Fish and Parsnip Balls with Tarragon
Bouillabaisse is a classic fish soup from Marseille in France. The name comes from boiling (bouilla) over low (baisse) heat. Originally it was made from fish that fishermen had left over. Now there are so many versions that a group … Continue reading Bouillabaisse
Picanha is a cut of beef that is very popular in Brazil and Argentina, that is known as “rump cap” in the United States or as staartstuk in the Netherlands. It is a tender and flavorful piece of beef from … Continue reading Picanha Sous-Vide with Chimichurri
When I posted my recipe for regular crème brûlée, CampariGirl suggested I should try making it with passion fruit or white chocolate. Since passion fruit appears to be out of season, I opted to make it with white chocolate. White chocolate … Continue reading White Chocolate Crème Brûlée
Apart from anything sous-vide, homemade ravioli could be considered to be my signature dish. Besides Italian classics I have developed many variations over the years. So many that it is getting hard to come up with something new. White asparagus … Continue reading White Asparagus Ravioli
As the dessert for our soul food dinner, Selena suggested we bake a sweet potato pie. This is like pumpkin pie, but made with sweet potato. Of course we made the pastry crust from scratch, using the new method that … Continue reading Soul Food, Part 4: Sweet Potato Pie
It’s Spring and when it’s spring I see lambs frolicking in the pastures. And it makes me think of how good they will taste as lamb chops or lamb shank 😉 A part of lamb that is not as popular … Continue reading Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)
On Ocean Drive in Miami Beach I had a very nice dish at A Fish Called Avalon, crab-crusted grouper with steamed spinach, giant white beans, roasted teardrop tomatoes, and a madeira beurre blanc. This is the only dish from my recent … Continue reading Shrimp-Crusted Grouper with Spinach and Butter Beans
This is one of those rare cases when the name of a dish sounds better in English than it does in the original Italian. Simona of Grembiule da Cucina always has wonderful Italian home cooking recipes from her region Emilia, … Continue reading Rina’s Ribs (Puntine “della Rina”)
Geese have become somewhat of a plague in the area were we live. There are so many of them that they ruin the fields and therefore their numbers need to be ‘managed’. As a result, local wild goose is now … Continue reading Goose Breast Sous-Vide with Sauerkraut and Pear
Stefan's Gourmet Blog 