Tuna Ravioli (Ravioli al Tonno)
Still more recipes to go from the memories of our trip to Southern Italy last year. We had dinner at Già sotto l’arco* in Puglia and the dish I remember the best was squid ink tortelli filled with tuna...
View ArticleStuffies (Rhode Island Stuffed Clams)
Quahogs are a type of large clams. In New England and especially Rhode Island they are prepared stuffed and then called “stuffies”. Since quahogs are not available in the Netherlands, I used a fairly...
View ArticleOctopus Sous-Vide Time and Temperature
Octopus can be tough and tasteless, but when cooked sous-vide more flavor is retained and it will be tender with the right combination of time and temperature. So far I have always used 4 to 5 hours at...
View ArticleLobster Stock Sous Vide
The advantage of preparing a stock sous vide is that you are extracting the flavors in a sealed bag, so the aromas can’t go anywhere but into the stock. If you make a stock on the stove, all the aromas …
View ArticleThai Coconut Lemongrass Clams (hoi lai tom ka)
We love clams and we love Thai food, so I knew right away this would be a winner. I mostly followed Hot Thai Kitchen’s recipe, but substituted chicken stock with Thai fish stock. These Thai clams are...
View ArticleRavioli di Ricotta al Ragù ai Frutti di Mare
When I make ravioli, usually I put most of the ingredients in the filling and serve them with a simple sauce. But when I had ravioli stuffed with ricotta and seafood ragù at Pepe Nero, I realized that...
View ArticleOctopus Risotto (Risotto al Polpo)
If you cook octopus sous vide, you will get tender flavorful octopus, as well as a lot of flavorful liquid in the bag (more than a third of the original weight of the octopus, see this post). Het is a …
View ArticlePotato Velouté With Mussels (Vellutata di Patate con Cozze)
The combination of mussels and potatoes is a classic one. For instance in Belgium as moules et frites (mussels with fries). In the Bistrot in Maddalena, Sardegna, Italy, we enjoyed a potato velouté...
View ArticleDining in Amsterdam: Bistro de la Mer*
Bistro de la Mer on Utrechtestraat 57 in Amsterdam is the sister restaurant of De Juwelier, just a few doors down on Utrechtsestraat at number 51. It is also owned by Richard van Oostenbrugge, chef of...
View ArticleBlack Ceviche
Ceviche was often on the menu in restaurants during my trip to Yucatán, Mexico. Ceviche is raw seafood that is ‘cooked’ by marinating it in citrus juice. What surprised me most when I ordered it in...
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