The other brilliant dish I tried from “Yotam Ottolenghi’s fusion feast” column in The Guardian. Continue reading “Cabbage with Ginger Cream and Szechuan Chili Oil by Yotam Ottolenghi”
His recipe column in The Guardian recently had some experimental fusion dishes under the moniker “Yotam Ottolenghi’s fusion feast”, so what did I do: I combined elements of two of these dishes… Continue reading “‘Caponata’ with Silken Tofu by Yotam Ottolenghi”
We tried this one before, and it definitely deserved another go. It also was an excellent excuse for getting the sous-vide out the storage again.
Searching for a stunning vegetarian centerpiece for (Christmas) dinner? Look no further. I’d go as far as to say this was the tastiest vegetarian dish I made this entire year…
Finally, an oven risotto that is spot on!
Recently, I have been cooking from Marcus Wareing’s cookbook, Marcus at Home, which was released in the fall of 2016.
This was the pièce de résistance from the Ad Hoc At Home cookout that Koen and I had in December: Beef Stroganoff.
I kind of overdid it with the broccolini…
Another zen moment for me during very hectic weeks at work: making your own classic French onion soup.
Bacon, Brussels Sprouts, Potatoes, Cream, Cheese + Oven = Delicious Dinner