Rack of Lamb Sous Vide with Slow-Roasted Cauliflower
I often get inspiration for dishes from wine pairings. I like rack of lamb with a red Burgundy, and aged red Burgundy can have a hint of cauliflower. And so I created this dish of rack of lamb with...
View ArticleItalian Chicken Pot Roast (Pollo nello stovin)
When we visited Milano last year, we had a lovely evening with Bea of Viaggando con Bea and her husband Gigi. Bea brought me a very thoughtful gift: a book (in Italian) with recipes from Brianza...
View ArticleVenison Burger
When I saw boneless venison short ribs, I thought they would be perfect to make venison burgers. I prefer beef short ribs to make my own beef burgers from scratch, because short ribs have a good...
View ArticleBrasato al Barolo Sous Vide (Beef Braised in Barolo)
Brasato al Barolo is a classic dish from the Italian region of Piemonte of beef braised in Barolo. Barolo is also known as the king of Italian wine, and is the most important wine from that region....
View ArticleFaux Filet Grillé aux Herbes de Provence (Grilled Strip Steak with Provençal...
This is a dish that I’ve enjoyed a lot on holiday in France. Strip steak is not as tender as ribeye and can be a bit tough. But since I like it on the rare side of medium rare, cooking …
View ArticleOssobuco Sous Vide Time and Temperature Experiment
Ossobuco is a classic Italian dish from Milan: braised veal shank, often served with a saffron risotto on the side (which is the exception to the Italian rule that pasta or rice (primo piatto) is not...
View ArticleSmoked Brisket Sous Vide
Brisket is a big deal in Texas. There are brisket smoking competitions. It takes hours to smoke a perfect brisket, tending the fire to keep the temperature just right, and spraying the brisket with...
View ArticleZuppa Gallurese con Ghisadu
At agriturismo “Il Muto di Gallura” we enjoyed Zuppa Gallurese con ghisatu. This is a local dish from the area of Gallura in the North-West of Sardinia. It is actually the combination of two dishes....
View ArticleSardinian Mutton Sous Vide (Pecora in Umido)
In Sardinia braised mutton is a regular item on restaurant menus. It has more depth of flavor and is more unctuous than lamb. If you can’t find mutton, you can also make this with lamb or even beef....
View ArticleVenison Rolls Stuffed With Porcini Mushrooms and Red Wine Sauce
This is what we had as secondo piatto for our Christmas dinner this year. This dish is very suitable for a special occasion, as you can prepare almost everything beforehand and to serve you only need...
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