The second course of our High Heel Gourmet-inspired Thai feast was Thai fish mousse (Hor Mok Pla). The flavors are quite similar to Thai fish cakes (Tod Mun Pla), as it is fish with Thai red curry paste. But the … Continue reading Thai Fish Mousse (Hor Mok Pla)
Before we continue with another dish from our Thai feast, I’d like to share this very simple pasta dish from Rome with you that is perfect for the hot summer weather we are having. Spaghetti alla Checca is cold (or … Continue reading Spaghetti alla Checca
Miranti’s blog The High Heel Gourmet is an excellent source for learning how to prepare authentic Thai food. Every recipe I’ve tried from her has been a success, and without ever having set foot in Thailand I somehow feel comfortable … Continue reading Thai Shrimp Cake (Tod Mun Goong)
I did the fava beans thing a bit backwards this time around, as I got the fava beans to experiment with the pods, and then I ended up with the leftover beans! I decided to double shell them and serve … Continue reading Chicken Leg with Fava Beans
Each region of Italy has its own pasta shapes. One of the typical shapes of Sardinia (Sardegna) is fregula or fregola, made from durum wheat flour and water, and similar to cous cous. The store-bought variety is a bit like … Continue reading Fregula with Clams (Fregola con Cocciua Niedda)
A great way to cook a whole leg of lamb is to roast it in the oven with anchovies, garlic and rosemary. I wanted to cook the lamb sous-vide instead so it would be more tender and juicy, and just … Continue reading Leg of Lamb Sous-Vide with Anchovies, Garlic, and Rosemary
On the Italian foodie blogs I follow, everyone is turning over to cold food because of the hot weather. When we have hot weather here we still eat hot food — we just prepare it outside on the grill (which … Continue reading Grilled Marinated Jumbo Shrimp
My friend Antonella took a sabbatical to be trained as a professional pastry chef in Italy. Upon her return, she baked acetani for us, wonderful almond-orange cookies that are crispy on the outside, soft on the inside, and have lovely aromas … Continue reading Acetani (Italian Almond-Orange Cookies)
Two years ago I made jambon persillé for the first time, for a Burgundy-themed wine dinner. Jambon persillé is a terrine of ham hock (pork shank) with parsley. Back then I wrote that it was “quite a bit of work … Continue reading Ham Hock Terrine Sous-Vide (Jambon Persillé)
Lamb shank sous-vide is one of my favorite cuts of lamb. I tend to avoid serving meat or fish with bones when preparing dinner for company, unless I know they are comfortable with it. And so in order to serve … Continue reading Deboned Lamb Shank Sous-Vide with Peas and Mint
Cooking an unfamiliar cut of meat sous-vide is always a bit exciting, as I am always looking for the perfect combination of time and temperature to make it as tender and juicy as possible. So I knew it was show … Continue reading Venison Shoulder Sous-Vide
Canard à l’Orange is a French classic that I hadn’t cooked in a while. It can be prepared either with a whole duck or with duck breast, as I did here. Duck breast is called magret de canard (magret because it is, relatively speaking, … Continue reading Magret de Canard à l’Orange (Duck Breast with Orange)
Lately I’ve been getting a lot of inspiration from three Italian food blogging ladies that I follow. Even though I like to experiment with different cuisines and techniques, Italian home cooking always stays closest to my heart. In this case … Continue reading Breaded Lamb Chops (Costolette di Agnello Impanate)
We are having some wonderful weather here — I would sign up for weather like this in Summer — and so during my lunch break I walked to the market to pick up some fresh fish for dinner, to be … Continue reading White Fish Gratin (Pesce Bianco Gratinato al Forno)
Have you ever heard of risotto alla bolognese? I had not. Or at least I couldn’t remember, because I found it in a cookbook by Biba Caggiano that I’d had for years. It’s not a traditional combination, but it it … Continue reading Risotto alla Bolognese
The more muscles work during the life of an animal, the more flavor the meat will have and the tougher the meat will be. The muscles in the cheeks are used for chewing food, and so it’s not hard to … Continue reading Wild Boar Cheeks Sous-Vide (Ganacini di Cinghiale)
Happy Easter everyone! With Easter we celebrate Spring by eating eggs and lamb. Recently I posted a recipe for veal scaloppine with balsamic, and blogging buddy Kathryn aka Anotherfoodieblogger commented that it could also be made with lamb. I really liked … Continue reading Lamb Scaloppine with Balsamic and Roasted Eggplant
Pastiera is a traditional Easter cake from Naples, filled with boiled wheat, ricotta, and candied citrus. The wheat provides an interesting texture and also makes the cake quite filling. The candied citron, candied orange, lemon zest, orange blossom water, and … Continue reading Pastiera Napoletana
After figuring out the best time and temperature to cook rabbit sous-vide, I wanted to put my new-found knowledge in practice to make a proper sous-vide rabbit dish. That’s when I remembered reading about cajun rabbit on REMCooks.com. As Richard’s … Continue reading Cajun Rabbit Sous-Vide
There is a drawback of being a good cook — some friends tend to be intimidated by your prowess in the kitchen and don’t dare to invite you back over for dinner. And so I appreciate it a lot when someone does … Continue reading Butternut-Parsnip Soup with Shrimp
This decadent appetizer was inspired by the signature appetizer of Martín Berasategui, three Michelin star chef from San Sebastian (Spain), “Mille-feuille of smoked eel, foie-gras, spring onions and green apple”. The combination of foie gras with smoked eel and green … Continue reading Layered Foie Gras, Smoked Eel, and Green Apple
This recipe is an embellishment on the easy flourless chocolate cake I posted about recently. I decorated the cake with whipped cream and amarena cherries, and used the syrup of the amarena cherries for the cake batter instead of hot … Continue reading Flourless Chocolate Tartlets with Amarena Cherries
Smoked eel and celeriac go very well together, and I’ve already posted about risotto and pasta with this combination. Even more refined are these ravioli stuffed with a creamy filling of celeriac and smoked eel, and served with a creamy … Continue reading Smoked Eel and Celeriac Ravioli (Ravioli di Anguilla Affumicata e Sedano Rapa)
This post was inspired by two of my blogging friends. The idea to use riso venere, black rice, came from ChgoJohn. Black risotto can be made in two ways: by using squid ink to make ordinary risotto black, or by using … Continue reading Black Risotto with Crab and Artichoke (Riso Venere con Granchio e Carciofi)
To celebrate a friend’s 20th birthday, I got him a vintage port from his birth year and an accompanying dinner. Since I know he loves blue cheese, it wasn’t difficult to decide what to prepare to go with the vintage … Continue reading Steak with Blue Cheese, Belgian Endive (Witlof) and Mushrooms
Do you like chocolate? Do you like to impress your guests with your skills in the kitchen? Do you find baking a bit intimidating? Then this is the perfect recipe for you! This flourless chocolate recipe is much easier than … Continue reading Easy Foolproof Flourless Chocolate Cake
This pasta dish is quick and easy enough to serve for a weekday meal, and special and delicious enough for a dinner party. It takes less than half an hour to prepare, and only a few ingredients are required. The … Continue reading Fusilli with Smoked Eel and Celeriac
Each region of Italy has its own pasta shapes and pasta recipes. Valeggio sul Mincio, a town near Lago di Garda and the city of Verona, is famous for its Tortellini di Valeggio, tortellini made of pasta as thin as … Continue reading Tortellini di Valeggio
This was the secondo of our Christmas dinner — yes I am running behind a little in posting as I also still have to post the primo — loin of hare with a sauce of port and amarena cherries and brussel sprouts with … Continue reading Hare Loin with Brussels Sprouts
As every year, for my birthday I baked to treat my colleagues. This year I made a pound cake, almond cookies stuffed with amarena cherries, and an Italian apple cake. Other than Dutch appeltaart (the same as American apple pie), Italian torta … Continue reading Torta di Mele (Apple Cake)
