I love the umami flavor of anchovies, which brings me back to the first time I tasted ‘bagna cauda’ in Torino, an amazing city in the Piemonte. I gradually found my ideal mixture between canned anchovies, dried spices, garlic and light cream ( instead of butter). The original recipe is meant for a dip sauce … More With the idea of ‘bagna cauda’ in my mind
After a wonderful week in Belgium, spending time with family and friends, eating lots of delicious food and lacking sleep, we quickly find the formula to slow traveling. We love the national park of the Hoge Veluwe with the incredible Kröller-Müller museum where you can easily spend half a day ( we travel with Oskar, … More Enjoying the Netherlands
Weather has been unpredictable in Italy and, we had lots of friends visiting us. I cooked a lot of children proof dishes which I’m sure you know. Our second rehearsal with our camper Gloria goes South ( our South of Italy), hoping for some more sun. It’s so difficult to decide what to take and … More Second rehearsel
After being in Belgium for the second time, we are gradually getting back in our daily routines. The cold and sunny weather helps to be outside for regular walks and Oskar doesn’t mind😉. We start the week with a vegetarian pasta dish. For 2p you need 1 onion, the usual 4 garlic cloves, 1 chili, … More Cold and sunny
A second virus in 2 weeks time is forcing me to slow down ( which is really difficult for me). So my meals will be extra simple and light. Tonight we will have some beautiful salmon with roasted carrots. Wash 2 bunches of carrots carefully so that you don’thave to peel off the skin. Remove … More Start the new year slowly
It could be the name of a poet, but it’s a fish. Pagello fragolino is a beautiful sea bream. I asked Mirco, the fishmonger, to bring me a local, seasonal whole fish. What a name! Reading online the most common way to prepare would be ( again) with tomatoes. A gorgeous cauliflower is our side … More Pagello Fragolino
Baccalà già ammollato is what you need to ask. Ammollato means softened but also desalted. As some may remember,my first experiment with the Baccalà was not really successful. It’s a process of almost a day to get the Baccalà right. Since I know Mirco does the whole process, I buy the ready to cook one … More Baccalà alla fiorentina
This morning I took a portion of 400 grams of dogfish from the freezer. With 700 grams of cleaned Swiss chard and 400 grams of green beans as vegetables our dinner for tonight will be complete. Clean, rinse and drain the Swiss chard. Clean, rinse and drain the green beans. Heat a large pan with … More Easy, healthy and tasty
Mango, avocado and lime…so delicious, but so bad for the planet…I hope you will understand. The combination of mango, avocado, chili, garlic, lime, fresh coriander and shrimps is more than awesome. It’s the perfect compensation for the cold temperature outside. Marinate 400 grams of peeled raw ( defrosted is perfect and surely intestines free) scampi … More Craving for the sun
When I started this blog, I posted every evening what we just had eaten, which was almost a ‘full-time job’. After a while I started to program my recipes. And nowadays, although our daily menu is almost always different, I only post a few recipes a week. I still keep on writing them in the … More It’s about time to be transparent 😉
Doc V's Healthy Kitchen 