Sometimes you do not need much for a great dinner. Like this recipe of quail grilled on the barbecue.
I had four prepared quail, with its innards still inside, and I flattened them. I put a leave of sage in each bird and then inserted wooden pins in a cross-like fashion. This was to make the grilling easier and an unflattened bird would brown unevenly or need constant turning.
Continue reading “Quail on the barbecue” »
Lobster is a luxury ingredient because of its price. It is more expensive than prime beef and you can buy a whole lot of chicken for the same money. Or more than a week of vegetables.
Lobster is also relatively rare. It is not threatened with extinction, yet, but it is fished with special cages or sometimes finds itself in dragnets. There are no reared lobster in France, but there is a “lobster farm” in Malaysia that supplies some restaurants in the United States.
The meat of a fresh lobster is very tender and delicate and does not need any additions, apart from some pepper perhaps. Continue reading “Lobster on the BBQ” »
A long time ago, I left my parents house to study at university in the big city of Amsterdam. My mother gave me a book of recipes as I had already showed signs that I would not be eating pizzas and French fries all the time but actually do some cooking.
In my first student room – a rented room with a family in the Bijlmermeer high-rise area – I built a two-burner bottle-gas kitchen around the sink, using the hot plate of the coffee maker to slowly cook rice. That recipe book from 1981 is still in my collection and one of the dishes I made from it was called Turkish stuffed aubergines (eggplant), that used ground lamb or mutton meat. Continue reading “A rice dish with eggplant, beef and raisins” »
A tasty meal does not need to be complicated. Endives are in season, it is a healthy vegetable with a bitter taste and as a standalone it is not appreciated by many. In the Netherlands, they present the endives rolled into a slice of ham and with a molten cheese sauce. That tastes good but adds fat. Continue reading “Grilled pork chops with chorizo on a bed of endives” »
The other day I made a grilled chicken with lemon and did not feel like throwing the remains away so I turned it into a chicken stock. Then my wife suggested I made risotto and then I saw nice veal shank at the butcher’s. The ossobuco, “bone with a hole” can be made in advance and is even nicer when reheated. It also takes several hours. Risotto is best eaten straight off the stove, because of the grated cheese, but leftovers can be reheated later.
Continue reading “Milan-style Ossobuco and ceps risotto” »