Mackerel escabeche
Escabeche hails from the Spanish cuisine and as a result it can be also found in South America and in The Philippines. It commonly [...]
Mackerel tartar
Mackerel tartar is nothing else but de-boned and skinned raw mackerel filet, sliced in small pieces. Although you can eat it raw as is, [...]
Balsamic reduction
Balsamic reduction is a thick glaze, very suitable as a dressing of salads, meat, fruit and so on. You can easily make it in [...]
Tarte Tatin apple pie: the French way
Tarte Tatin apple pie was born when the sisters who ran the Tatin restaurant in France one evening had forgotten to make any desert. [...]
Sugar cured mackerel
Sugar cured mackerel is prepared in a somewhat similar way as gravad laks. This is the century old tradition in Scandinavia to bury a [...]
Duck confit
Duck confit is duck meat that you slow-cook in its own fat. But first we apply a dry cure of the meat. The process [...]
Deep Fried Tofu
Deep fried tofu is a vegetarian, warm dish, that is usually eaten with a dip sauce. It is very rich in proteins, calcium, potassium [...]
Fish sauce
Fish sauce making is not as daunting as it may seem. In traditional fisherman's villages on the coasts of the Mediterranean and beyond home [...]
Caramelized Onions
Caramelized onions provide a completely different taste and smell pallet from raw onions. The penetrating smell of mercaptans (Organo sulfur compounds) has disappeared. And [...]
Vegetarian Meatballs
Vegetarian meatballs' preparation resemble those made from meat. Here we describe first the preparation of a delicious vegetarian ragout. The taste comes pretty close [...]
