Lentil and Root Vegetable Mash with Wine-Braised Shallots by Yotam Ottolenghi

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 by Yotam Ottolenghi”

Crostini with Braised Oxtail, Cauliflower, Shimeji Mushrooms and Quail Eggs

This recipe is based on one I found over at LXRY by Aan de Poel**’s chef Stefan van Sprang.

Continue reading “Crostini with Braised Oxtail, Cauliflower, Shimeji Mushrooms and Quail Eggs”