This one actually goes back to one of the first posts I made on arcisfoodblog. It’s a delicious dish with succulent fried chicken and a smooth, mild Japanese curry sauce that has become a family favorite over the years.
This was the pièce de résistance from the Ad Hoc At Home cookout that Koen and I had in December: Beef Stroganoff.
Carrots and oranges as well as pumpkin and ginger are well-known and delicious combinations.
Why, oh why didn’t I try this one before?? Hearty beef ragù covered in a creamy layer of crispy crusted mac ‘n’ cheese! Hmmmm…. ultimate comfort food!
I followed the suggestion to make a double portion as it was advertised by Daniel Gritzer of seriouseats.com as an epic vegetarian sauce. Continue reading “Mushroom Ragù and Creamy Polenta Lasagna”
Potato based stews are definitely a staple in Dutch cuisine (curly kale, endive and sauerkraut are the most popular), but this stew made with root vegetables, lentils. The boozy shallots/gravy is absolutely incredible too. A must try winter dish! Continue reading “Lentil and Root Vegetable Mash with Wine-Braised Shallots”
The second dish that we did was based on Jeremy Pang’s recipes I found on BBC Good Food: oven roasted char siu (BBQ-ed pork belly) with pickled carrots and mooli. Continue reading “Char Siu with Pickled Carrot and Mooli”
I was looking for a ragu bolognese in Tom Kerridge’s cookbook Best Ever Dishes and found this interesting lasagna recipe. Continue reading “Lasagna by Tom Kerridge”
A classic American-Italian dish.
An easy Italian style lentil soup that is packed with flavour due to ‘gremolata’: a mixture of parsley, lemon zest, garlic and olive oil.