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Coquinaria

Culinaire geschiedenis, onderzoek en praktijk

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fish

Vol-au-vent with fish

A pescetarian alternative for ragoĂ»t with meat Recently I have published the recipe for vol-au-vent with ragoĂ»t of chicken meat. That once was a classic Dutch first course for Christmas dinner. Here is an alternative for people who do not eat meat, but do eat fish. This ragoĂ»t can also be used as stuffing for…

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Filed Under: Modern, Netherlands, Lucheon dish, First course, With fish (pescetarian) Tagged With: shrimp, fish, dill, christmas Gepubliceerd op 12 May 2018Laatste wijziging 9 December 2019

Fish Fumet

A good beef stock is made with meat bones, a good fish fumet (concentrated stock) needs fish bones. Ask the fishmonger to collect the bones when he is filleting, you’ll need about one kilogram. The bones have to be from lean fish like sole, halibut, plaice, flounder, etc., no bones from salmon or maquerel. By…

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Filed Under: Technique, Modern, Soup, With fish (pescetarian) Tagged With: fish Gepubliceerd op 7 January 2006Laatste wijziging 1 December 2019

Cooking with clay

Wrapped fish, baked on a coal fire Archaeologists and archaeobotanists are experts in reconstructing cooking methods and ingredients that were possibly used during Prehistoric times. However, a ‘prehistoric cuisine’ does not exist. What was on the menu depended on the millennium, the time of the year, the location and available resources, and perhaps also on…

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Filed Under: Prehistory, First course, Main dish, With fish (pescetarian) Tagged With: barbecue, fish Gepubliceerd op 21 August 2018Laatste wijziging 1 December 2019

Fish curry from Mauritius

Straight to the recipe “You ate all the dodo’s!” I’ve heard that remark several times in the summer of 2006 during my vacation on Mauritius. It was said with a smile, by friendly people, but still … Yes, I am Dutch, and “we” Dutch people are responsible for the extinction of that peculiar flightless bird…

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Filed Under: 19th century, 20th century, Mauritius, Main dish, With fish (pescetarian) Tagged With: rode peper, knoflook, gember, geelwortel, garlic, chilli pepper, vis, fish Gepubliceerd op 24 August 2006Laatste wijziging 29 November 2019

A medieval evergreen

Very, very healthy! In Asterix in Britain, the heroes Asterix and Obelix’ first meal on British soil is eaten in a pub called ‘The Jolly Boar’. Obelix is deeply disappointed, his favourite boar has not been roasted, but boiled. To make matters even worse, it is served in a green mint sauce. Boring. Had Obelix lived fourteen centuries later,…

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Filed Under: Middle Ages, France, Netherlands, First course, With fish (pescetarian) Tagged With: parsley, fish Gepubliceerd op 18 April 2014Laatste wijziging 27 November 2019

Dashi

Recipes for Japanese stock Dashi is the basic stock of Japanese cuisine. It can be prepared in several manners, but mostly dashi is made with seaweed and dried bonito. Below there are several recipes for making dashi. When preparing noodlse, use Japanese noodle bouillon. The two main variations of dashi are ichiban dashi and niban…

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Filed Under: Technique, Traditional, Japan, Soup, Meat nor fish (vegetarian), With fish (pescetarian) Tagged With: seaweed, fish Gepubliceerd op 10 January 2006Laatste wijziging 24 November 2019

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Het excellente kookboek

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