还是从我们前往意大利南部拉更多的食物st September. We had dinner in Puglia at Già Sotto l’Arco, and one of the dishes there was orecchiette with a lamb ragù and cream of ricotta. The cream of ricotta …继续阅读面食与Sous Vide LambRagù和乳清干酪（Orecchiette AlRagīdi Agnello Con Crema di Ricotta）
这个美味的意大利面菜是偶然的结果。我已经煮熟和吸烟了太多的茄子，用烟草和番茄组成的抗帕斯托，我正在在Sous-Vide中试验羔羊ragù。......继续阅读Orecchiette with Lamb Ragù and Cream of Smoked Eggplant (Orecchiette al Ragù di Agnello e Crema di Melanzana Affumicata)
羊肉颈内圆角是最具口气的羊肉之一，因为它是大理石的并且有很多结缔组织。当脖子上有抱着羔羊的脖子，你可以想象它是......继续阅读羊肉脖子圆角Sous-Vide
When we had dinner at Michelin-starred restaurant S’Apposentu in Sardinia (read about our experience there in my review), one of the dishes that I decided right away I wanted to try at home was an unbaked lasagna with a mutton …继续阅读Unbaked Lamb Lasagna
当你煮肉（牛肉，猪肉，猪肉，鹿肉等）时长时间（8小时或更长时间）在低于60℃/ 140F的温度下，有时肉出来令人不快的气味。有时只是微弱的，有时非常强烈。袋子 …继续阅读如何防止长而低的Sous Vide厨师的糟糕气味
在撒丁岛阿尔盖罗的Trattoria La Saletta，我喜欢一些美味的羊肉馄饨（馄饨di pecora），蔬菜嘎吱嘎吱。荷兰不可用羊肉（成熟绵羊的肉）以来，我决定使用...使用......继续阅读羊肉馄饨用脆脆的蔬菜
When cooking sous-vide, you have perfect control over how done the meat is going to be. But it does require you to know what temperature corresponds with how you like your steak done. And so I prepared the above chart …继续阅读Sous-Vide的牛排温度图表
我最近到印度的短途旅行激发了我尝试煮更多的印度食物。在莎莉三文鱼成功之后，我决定尝试在羊肉Korma的手。它类似，因为它也有奶油......继续阅读羔羊科尔马
Have you ever eaten a dish from Azerbaijan? I had not. Thanks to Darya’s post, I have prepared this wonderful lamb stew with chestnuts and pomegranate. It is original and absolutely delicious. Of course I cooked the meat sous-vide, but …继续阅读羊肉用栗子和石榴（Nar Govurma Sous-Vide）
Lamb shank is one of my favorite cuts of meat, especially when cooked sous-vide. It is so flavorful, tender, and moist. And so I keep coming up with new ways to prepare it. In this case I thought it would …继续阅读羊肉炖熏辣椒粉和西葫芦
这是春天，当它的春天时，我会看到羊羔嬉戏的牧场。And it makes me think of how good they will taste as lamb chops or lamb shank A part of lamb that is not as popular …继续阅读Agnello alla Romagnola (Lamb Stew with Peas, Pancetta and Tomato)
我刚刚吃了这一点，这太好了，我想直接博客！沙爹是印度尼西亚烤肉串。SatéBabi是猪肉，SatéAjam是鸡肉，而SatéKambing则是...继续阅读Saté Kambing (Lamb or Goat Satay with Peanut Sauce)
Blecs is a pasta shape from Friuli. Blecs are triangular, square or lozenge shaped fresh pasta, similar to quadrucci or maltagliati. I tasted them for the first time at Trattoria Ai Cacciatori in Friuli, where the blecs were made with nettles and …继续阅读Blecs用荨麻，羊肉和脆脆的蔬菜ragù
羊肉和茴香也许不是一个非常常用的组合，但它确实有效。在这盏盘中，羊肉和茴香都是煮熟的。用酸奶和茴香籽煮熟的羊肉片。......继续阅读羊肉和茴香Sous Vide
再一次，食物博客介绍了我的新东西。在这种情况下，阿尔及利亚斋月美食，我在La PetitePanière阅读了。虽然斋月已经完成了今年，但这道菜听起来很有趣......继续阅读Lham Lahlou（阿尔及利亚甜羊肉）Sous-Vide
烹饪整个羔羊的一个好方法是用凤尾鱼，大蒜和迷迭香在烤箱里烤它。我想烹饪羔羊Sous-Vide，所以它会更温柔多汁，只是......继续阅读Lamb Sous的腿与凤尾鱼，大蒜和迷迭香
最近我一直从我遵循的三个意大利食品博客女士们获得了很多灵感。即使我喜欢尝试不同的美食和技术，即使是意大利家庭烹饪始终最接近我的心脏。在这种情况下 …继续阅读面包屑的羊排（Costolette di Agnello Impanate）
大家复活节快乐！复活节我们通过吃鸡蛋和羊羔来庆祝春天。最近，我发布了一个带有香醋的小牛肉鳞片的食谱，博客伙伴kathryn aka另一个食物博客评论说，它也可以用羊羔制作。我非常喜欢 …继续阅读羊羔鳞片用香醋和烤茄子
你有没有想知道我用中国鸡汤制作的东西？好吧，这里是：中国火锅（又称蒙古火锅），一个美味，健康，令人惊讶的是令人惊讶的菜肴的节日，对此......继续阅读中国火锅
This recipe is best when cooked sous-vide, but it is also great to prepare in the oven. The two sauces are what take it over the top. Even if you don’t like lamb or you don’t cook sous-vide this post …继续阅读Lamb Shank with Eggplant and Yogurt
羔羊的乳房是我从未准备过的羊羔。有趣的是，来自不同动物的类似削减可以具有完全不同的名称。在这种情况下，乳房是羔羊肉猪肉。......继续阅读Breast of Lamb Sous-Vide
通常我是一种形式的那种物质，但这一刻在我身边去看看 - 毫无遗忘味道当然！这道菜中的口味是经典的组合：羊肉，迷迭香，茄子和土豆。......继续阅读Lamb-Eggplant-Potato Mosaic
由于这博客上的新“闪回”功能以及卷曲和胡萝卜的沙漠的热情，是另一个国际粮食博客项目的时候了。最近，我将经典的荷兰豌豆汤作为两个......继续阅读豌豆和羊肉汤
Usually I first pick a dish and then the wine, but for the antipasto for this year’s Christmas dinner I did it the other way around. A friend of ours had brought a sparkling red from the Loire region, made from cabernet franc. I thought it would be great with the羔羊驼that I made last year, when paired with some salt-roasted beetroot. This way of preparing beetroot concentrates the flavor without making the beets too salty.继续阅读“羊羔的羊肉与盐烤甜菜根”
I had a craving for rack of lamb after seeingConor的帖子在Herbed架羊肉上。我拿起了一块漂亮的羔羊架，想着我用酱汁用酱汁服务。当我想到它的服务时，我也记得了Conor的帖子关于胡萝卜和姜汤。所以我决定用胡萝卜酱服羔羊。胡萝卜，姜和孜然均匀地一起，羊肉，姜和孜然融合在一起。所以那么羊肉，胡萝卜，姜和小茴香都应该顺利。他们做了！在最终菜肴中只有一丝百里香，生姜和孜然，但他们确实非常好地带出羊肉和胡萝卜的味道。继续阅读“Rack of Lamb with Carrot Puree, Thyme, Ginger and Cumin”
注添加2017年11月1日：我终于解决了这个问题！检查我的解决方案，以防止在低温下烹饪Sous-Vide时的糟糕气味。互联网是一个如此伟大的地方。不是......继续阅读具有意外结果的Sous视频实验
下次我将参观阿布鲁佐的意大利地区，我要注意，因为我在这篇文章中欺骗了。意大利的每个地区都有自己的意大利面形状，而且对于阿布鲁佐，这是意大利面条，也称为Maccheroni Alla Chitarra。在其他地区，这种类型的意大利面被称为Tonnarelli或Troccoli。
Spaghetti Alla Chitarra是厚方形新鲜鸡蛋面，由粗面粉制成，厚度和宽度为2至3毫米（1/12至1/8英寸）。它们被称为“alla chitarra”，因为它们传统上是用吉他样器件制成，它具有带金属线的木制框架。首先用擀面杖滚动面团面团，然后布置在金属线的顶部，然后使用滚动销通过电线按压面，从而切割它。你猜到了：Chitarra是吉他的意大利语。该装置有助于将面食造成粗糙的表面，理想的是酱汁。
我不拥有这样的设备，但由于我确实为我的意大利面滚筒附着而宽2-3毫米，我认为我可以使用Tagliolini的附件欺骗和准备非常接近的意大利面神殿。为了获得方形的意大利面，面团的厚度也应为2-3毫米。意大利面条alla chitarra应该很多Al Dente., with a lot of bite to them, so it is important not to overcook them.
在Abruzzo的意大利面条alla chitarra提供的传统方式之一是羊肉和甜椒，用大蒜和湾叶调味，这就是我穿着意大利面条alla chitarra的东西。它令人惊讶地证明我肯定会再次这样做。ragù用新鲜的西红柿制成，品味非常优雅。继续阅读“Spaghetti alla Chitarra con Ragù di Agnello e Peperoni (Fresh Pasta with Lamb and Bell Pepper Sauce)”
Just a week after returning from my cooking on the boat adventure I have another challenge lined up, as we are participating in the gay pride canal parade in Amsterdam this Saturday and that requires a lot of preparation. As a result, I’m not cooking very elaborately this week and nothing that I haven’t blogged about before. I had some leftover羊肉和茄子馄饨填充在我的冰箱里，既然我更愿意在为客人制作馄饨时填充填充物，我决定通过面包屑和煎炸肉丸。这结果很棒：肉丸的外面很脆弱，而内部是非常柔软和多汁和美味的。这些肉丸是如此美好，值得制作馅料只是为了给他们做好准备。
I already blogged aboutLAMB CHOPS'COTSADITO'（3月份）“烧你的手指”）。然后我在烤箱里准备了它们，但以为他们会在扒炉或木炭烤架上更好。我现在尝试了扒手，事实证明我是对的：因为较高的热量，他们在外面的外面得到了更好的地壳，同时保持多汁的内心。Lamb Chops Scottadito这么简单，很好，这次我的照片变得更好，所以我再次给你食谱继续阅读“Lamb Chops ‘Scottadito’”
Summer has finally arrived and that means it time for grilling, or BBQ as we call it. For me grilling is strictly a charcoal thing, as a charcoal fire is hotter and imparts more flavor than a gas grill. Most grilling done in the Netherlands is very ‘low brow’, with cheap meat from the supermarket, with the lack of flavor masked by a reddish marinade. That is clearly not my kind of grilling. I like to use proper meat and pre-cook it sous-vide so it’s always cooked through, juicy and tender on the inside, and nicely browned on the outside. Since the meat is already cooked, visual inspection (i.e. using your eyes) is all that’s needed to decide when to remove the meat from the grill. Since I discovered last year that羊羔和山羊奶酪在一起, I decided to make a roulade of lamb shoulder with goat cheese, pancetta, thyme, and balsamic vinegar. It turned out great!继续阅读“羊羔和山羊奶酪roulade”
