This amazing city never disappoints me. Our appartment in Soho was a perfect location to explore the different areas. Being exhausted every evening didn’t stop me cooking in a kitchen with a minimum of tools. Breakfast, dinner in the appartment, and lunch outside is my perfect combination. My first inspection of the kitchen in a … More A little taste of New York
Blanch or steam 500 grams of green asparagus. Blanch 250 grams of agretti. Grill 2 pieces of swordfish. Serve immediately with lemon wedges, a drizzle of extra vergine olive oil, pepper and salt. Simple, pure and delicious!
Put 100 grams of rucola, 2 garlic cloves, 1 spicy little pepper in a small blender. Add some olive oil to obtain a smooth, bright green pasta. Taste, add pepper and salt. Spread the rucola pesto on a rectangular puff pastry. Finish with 250 grams of halved cherry tomatoes and some dried oregano. Put in … More Movie and a dinner
Thanks to Maria Silvia ( who had to clean her fridge before her ‘goodbye party’) I have now 2 delicious Calabrian pork sausages, long, also chubby and red because of the amount of chilly peppers. Iris prefers not to try, so I have a huge portion ;-). Bake 500 grams of cherry tomatoes, 1 chopped … More Italian sausages from Calabria
Squacquerone is a fresh cows milk cheese. The day after the large buffet I decide to prepare a ‘caccio e pepe’- like pasta with this lovely cheese. Boil the pasta in salted water. Drain, but keep some of the cooking water. Chop and fry 4 garlic cloves. Add 200 grams of squacquerone, loads of pepper, … More No waste of squacqerone
My mother always made our favorite menu on our birthdays. Mine was definitely or chicken with the best curry sauce ever, or this lovely mixture of puree, cheesy sauce and North Sea shrimps. We decided to sacrify 800 grams of our frozen treasures (brought at our last trip to Belgium). Boil 2.5 kilo of peeled … More North Sea shrimps in a cheesy sauce in between two layers of potato puree, thanks to my first cooking teacher, my mother.
Paneer is a firm cheese based on cows milk. Put 3l of whole milk in a large casserole. Heat the milk while stirring. Just before the moment of boiling, add the juice of 2 lemons. Continue to stir and allow the milk to boil for 1 min. The curdling process starts. Cool the milk down. … More Make your own paneer to prepare Malai Kofta
Thanks to internet the Moldavian cuisine is no hidden secret. The first recipe which I found was ‘placinta’, although I immediately realized that there are a lot of versions. To make my life a bit easy, I decided to go for a ready made pastry of phyllo dough combined with cottage cheese for a lighter … More Moldavian Placinta
Soak 1cup of cannellini beans in water for 24 h. Renew the water the following day. Put some salt, 2 bay leaves and 2 garlic cloves in the water and boil for approx 1h, until they are soft. Drain but keep some of the cooking water. Remove the bay leaves. Add 100 grams of feta … More Cannellini puree and tarelli
A whole day of cooking for a big dinner to say ‘goodbye and thankyou’ to Maria Silvia, a collegue of Iris’ team. First I will tell you the whole menu. In the following blogposts I will explain certain recipes while (yes, New York) I’m taking a little break and you will not notice ;-). -While … More International guests, international buffet
Doc V's Healthy Kitchen 