Wapi

Cod with curry pumpkin sauce and parsley vinaigrette

Meatballs with white mushrooms and a tomato cream sauce with wild mushrooms, served with pasta

Thank you! Chunk indeed! I quickly seared 2 kg of meat with some butter in a large pot. After removing the meat I sauteed 4-6 medium onions, 4 paprikas, 6 pieces of garlic. Added the meat back to the pot and added 1 bottle of red wine together with 2 bay leaves, 3 cloves, half of a chilli peper, thyme, rosemary, and a handfull of dried mushrooms. I used a mix of mushrooms, but the ones you see on the picture are black trumpets. The are truly heavenly. I am a huge fan of dried mushrooms. They bring a great, deep flavor to the dish. I then simmered the stew for 2,5 hours and seasoned it with some salt, peper, half of a bouillon cube (yeah the lazy way, I know ) and 2 teaspoons of sugar.

Beef goulash with dried wild mushrooms

Thank you! I was very pleased with the result. Very tender. However, next time I'll try the temperature and time as recommended in Modernist Cuisine so that I can compare. One thing is certain, sous vide and octopus are a great match.

Grilled sous vide octopus (77°C for 5 hours - as recommended in "Under Pressure" - Thomas Keller) with salsa verde (basil, parsley, oregeano, garlic, olive oil) and potatoes boiled in butter and sherry. Stew of wild boar Sous vide salmon (43°C - 13 minutes) with cream sauce of paprika, shrimp, sherry, chilli, lemon grass and tomato.

Actually, it is a technique I have found on a blog today and it was the first time I tried it. Certainly a very interesting technique. I roasted them seperately in olive oil with some thyme, rosemary and garlic. Not only does the flavor of the oil and herbs get deep inside the potatoes, they also roast very evenly and faster. Even though it was the first time I tried it, I think it will become my standard method.

Roasted duck breast with Rodenbach sauce (barrel aged sour Belgian beer) with endives and roasted potatoes

I had some endives left in the fridge so made myself a quick endive soup.

Paella Vongole

Mussels with cream sauce Salad with duck, foie gras terrine and vinaigrette of reduced grapefruit juice with thyme and honey

Looks like it has a lot of deep flavors. Tell us a bit more about how you prepared your dish. Ingredients for 4-5 portions: - 6 tomatoes - 1,2 kg squid - 1 paprika - 6 cloves garlic - 2 bay leaves - 2-3 onions - basil - chives - paprika powder - thyme - rosemary Chopping up the poor squids in bite-size pieces I sauteed the onions for about 5 minutes, then added the garlic and squid. After about 5 minutes I added half a bottle of red wine and paprika powder After vaporizing the alcohol for about 5 minutes, I added the tomatoes and paprika Halfway through: After stewing for about 1,5 hours on medium/low heat: Finished with chives and basil and slightly thickened with starch Really proud of the result. Certainly one of the best dishes I produced this year. The squid was amazingly tender and the dish was rich of flavour. Red wine and squid are an amazing combination.

Squid stew with tomatoes and red wine

After seeing the Mozambique episode of No reservations, I just had to make peri-peri chicken (piri-piri / pili-pili? I get confused by all these different names. Are there any differences?) Last night I made my interpretation of the dish: Ingredients: - 4 whole chilli peppers - 5 pieces of garlic - thumb size grated ginger - 3 large spoons paprika - basil - parsley - oregano - coriander - 3 limes - white wine vinegar - soy sauce - salt and pepper - olive oil

Summary of this week: 60°C sous vide pork loin with cognac/mushroom sauce Sous vide short ribs with wine reduction I was not fully satisfied with 60°C for 48h. I will try a lower temperature next time. The sauce was also too heavy. Pork ribs with mushroom cream sauce Sous vide at 60°C for 48h. My god, I can still taste this meat. So delicious and moist. Fish stew with sherry and cream

The rabbit looks delicious. Can you share the recipe? I did not follow a recipe and it was just at the spot improvisation so unfortunately I can't give you exact measures: I quickly browned the rabbit legs and minced onions and garlic, added 2 bottles of Westmalle Trippel (heavy blond Belgian beer), 1/5 bottle of sherry and half a liter of beef stock. The herbs I added were: parsley, tarragon, thyme and rosemary. I let it simmer at a low to medium heat for about 1,5 hours until the rabbit was very tender but not falling apart. I removed the rabbit, strained the sauce and let it reduce to 1/2. I finished it by adding some small silver onions. For the risotto: just some minced onions, garlic, dried forest mushrooms (soaked in hot water - the mushroom flavored water gives an amazing flavor to the risotto), some homemade dried mushroom powder and near the end I added diced fresh brown mushrooms. Finished with grated parmesan and a little butter. As for the dried mushroom powder: this stuff is amazing. I managed to buy a large amount of oyster mushrooms at a very low price, dehydrated them and ground them up in a blender. Below is what is left from half a kilo. Great way to instantly add a delicious mushroom flavor to something like a risotto. The flavor release is also much greater than using fresh ones. (also a cost saver as my local supermarkets tend to overprice these types of mushrooms)

Some dishes of the past week Mussels with cream sauce Lamb with roasted red beets Rabbit with beer and sherry sauce and mushroom risotto

mm84321, I am so jealous at your presentation skills! Another similar lamb dish. This time around no gratin with cream but with onions and beef stock. Much lighter and a better match with the balsamico/honey sauce.

I have just bought a pasta maker with a gift coupon received from my friends. Needless to say, my weekend was pasta themed My first attempt at ravioli. Filled with guacamole. Final dish: guacamole ravioli with tomato sauce finished with sour cream, parsley, coriander and parmesan. Homemade tagliatelli with truffles. Delicous I also managed to buy some fresh scallops at a market in Brussels. Scallops with aerated cauliflower puree.

Great hangover cure!

Finally used my Polyscience smoking gun: lightly smoked salmon with sateed shallots, spring onions, lemon and olive oil. (smoke in glass hard to see on picture) Sauce: Sourcream with chives, lemon and peper and salt. main dish: Cauliflower puree with skrei fillet Sauce: lemon grass, spring onions, garlic, pepper, salt, cream ==> blender ==> heated

Sous vide chicken breast (60°C - 45 minutes) with lemon sauce and fennel puree

Endive cream soup with sherry

Warm. I boiled the peas with some garlic, onions and one potato in a small amount of water for about 5-10 minutes and blended it with a few leaves of fresh mint. The texture was very smooth. Yes, my favorite combination with lamb!

Haddock fillet with pea puree and sherry cream sauce. Sous vide rack of lamb (60°C - 50 minutes) with balsamic-honey reduction and fresh mint