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Duck Breast Sous-Vide with Duck Red Wine Demi-Glace
After yesterday’s post about duck stock, it won’t come as a surprise that today’s post features duck. I love duck meat and this duck breast with a demi-glace sauce made from duck stock and red wine was...
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Ham of Lamb with Salt-Roasted Beetroot
Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region,...
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Iberico Secreto Sous-Vide with Pomegranate and Chervil Root
For the main course of our Christmas dinner I wanted to prepare iberico pork, as I had liked it so much when I tried it for the first time. Because REMCooks’ pork with pomegranate sauce had looked so...
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Reconstructed Sole à la Meunière
That fillet of sole looks thick, doesn’t it? That is because the two fillets have been ‘glued’ together with transglutaminase, a natural enzyme sold as Activa RM (USA) or Activa EB (Europe). This way...
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Venison Short Ribs Sous-Vide Roulade with Fava Beans and Mushrooms
When I saw venison short ribs available, I couldn’t resist buying some as I really like beef short ribs cooked sous-vide and was curious what venison short ribs sous-vide would be like. It is important...
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Blade Steak Sous-Vide
Beef shoulder, also known as the top blade roast, has great marbling (intramuscular fat) and therefore great flavor. It has a drawback, which is a thick central muscle sheath that is very tough. If...
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How to Save 50% on Beef Tenderloin
Tenderloin, prized for its tenderness, is an expensive cut of beef. A tenderloin tapers towards one end, and the ‘tip’ of the tenderloin is not suitable for tournedos or châteaubriand. Tenderloin tips...
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Hare Loin with Brussels Sprouts
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...
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Turbot with Morels, Wild Mushrooms, and Celeriac Puree
It was my lucky day at the market. Because not only did I find the nice box of wild mushrooms for a bargain, the turbot was on sale as well. The turbot was on the small side (which for turbot means...
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Salmon and Sea Bass Glued Together
What you see in the photo above is the result of a bit of playfulness. Or silliness. It is salmon and sea bass, glued together, and then cooked sous-vide as if it is some kind of mutant fish with...
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