Nigirizushi and Proper Sushi Etiquette

Last night Koen prepared salmon nigirizushi, a mound of sushi rice (shari) with wasabi and a topping (neta) draped over it, . Normally he always makes makizushi, or sushi rolls, but decided to try something different after watching Jiro Dreams of Sushi.

Salmon nigirizushi process

Salmon nigirizushi process

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Christmas Post!

I know it’s a bit late for a Christmas post, but I can be a bit lazy when there are a lot of photos involved!

Because we exchange gifts with Sinterklaas, we celebrate Christmas with a big dinner and everyone prepares a course!

Koen and me in our Christmas clothes!

Koen and me in our Christmas clothes!

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Christmas Eve in Roosendaal

Last year’s Christmas Eve at the De Feijter’s was so well-received, we decided to do it again this year! The evening was filled with lots of laughter and enjoying delicious food and drinks surrounded by family!

Koen and I brought a Belgian hapje – tomate aux crevettes. I mentioned it before in a previous post. This is a Belgian dish created by carving out tomatoes and filling them with a mixture of North Sea shrimp, mayonnaise, and fresh squeezed lemon juice. We used cherry tomatoes this time because they’re the perfect finger food size and we substituted the lemon juice with finely chopped fresh grapefruit!

Mini Tomate aux Crevettes

Mini Tomate aux Crevettes with Grapefruit

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Decadent Mini-Burgers!

For Sinterklaas, I must have been very good because I received a lot of delicious goodies from Koen – foie gras, truffle oil, various cheeses, and wine! I am not very patient when it comes to delicious food (I must get that from my father, who always says ironically that patience is his middle name). With that in mind I wanted try to incorporate everything into one decadent dinner!

Decadent Mini-Burgers! My plate is featured below. I created 2 foie gras burgers and 1 Stilton burger! All 3 were drizzled in truffle oil and topped off with raspberry-onion confiture!

Decadent Mini-Burgers

Decadent Mini-Burgers

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A “Boar”ing Weekend

A few weekends ago, Koen and I happily accepted a large amount of wild boar from a friend of Koen’s father. I had only had boar once before in a kroket form, so I was excited to try it in other ways.

First night:

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Slowly roasted wild boar marinated in Norton Privada wrapped in prosciutto, served with green cabbage/potato mash and roasted chestnuts

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