There’s one ingredient that is so archetypal for Japanese cuisine that you just can’t live without it – for many reasons. I am talking about dashi, a rich, smoky broth made of seaweed and bonito flakes that build the base for many Japanese udon noodle dishes and many others. See it as an essential staple […]Read more "Mastering Dashi Broth"
I want to give here an account of one of my favourite Italian pasta recipes. Actually, it is the most exquisite pasta recipe I have. It will amaze your tastebuds. Cook this for your friends or loved one, and they will think you’re a five-michelin-star chef. The recipe I’m talking about is Pasta with italian […]Read more "Truffle Tagliolini"
It is a common myth that it’s next to impossible to make a good pizza in your home oven. There are hundreds of recipes on the net that come close, but eventually you give up and decide to buy the pizza elsewhere. The crust doesn’t become as crunchy as you would like, and the bottom […]Read more "How to bake perfect pizza at home"
My first experiences in baking began a few months ago, when I bought my first edition of Flour Water Salt Yeast by Ken Forkish. Driven by the desire to eat real Italian-style country bread that was nowhere available in my country I was desperately looking for a solution. And the only solution to me was […]Read more "How to Bake Country Bread"
I’ve been a fan of BBQ ribs ever since I tried that perfect rack of baby back ribs. I think it started with a really juicy rack of honey BBQ ribs in Tony Roma’s in Barcelona, Spain. You know what I mean, when the meat really just falls off the bones, and there is a […]Read more "Baby Back Ribs Tony Roma’s Style with Smokey BBQ Sauce"
Since we seem to have “meat week” this week on the blog, I wanna set you up with yet another one of my favorites that I have learned to perfect over the years: The classic bacon cheeseburger. I’ll show you how to build a beautiful and mouth-watering bacon cheeseburger, explaining every step and giving shopping […]Read more "Making The Perfect Cheeseburger"
The perfect steak is something you might all have dreamed of on a hungry night. Remembering this night out at that steak house in Chicago, where they brought you a perfect piece of grilled meat on a sizzling plate made out of cast iron. With Macaroni and Cheese, and some of the best creamed spinach […]Read more "How To Cook The Perfect Steak"
This classic soup originates within the European soups, mainly potato and celery, and has been given a modern twist by adding Topinambour. Topinambour, also called the Jerusalem artichoke, is a root crop native to North America and brought over to Europe centuries ago. They have a fine, nut-like taste, almost a bit sweet. And since […]Read more "Topinambour cream soup"