The {Page-Turner-Cookbook} featuring
Belgium
Cuisine is influenced by the cooking of
France 
Germany
Belgium Appetizers - Soups - Sauces
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Artichoke pâté
Asparagus sauce
Chocolate sauce
Split pea soup
Other Appetizers & Soups influenced by Germany Ham and cheese toast Chicken liver mousse
Belgium Main Dishes
Asparagus sauce
Chocolate sauce
Split pea soup
Other Appetizers & Soups influenced by Germany Ham and cheese toast Chicken liver mousse
Braised onions
Endives meuniere
Mussels mariniere
Shrimp salad with belgian endive
Split pea soup
Other Main Dishes influenced by Germany Potato cake Grilled pork chops with red onion marmalade Old fashion beef stew Roast loin of pork with prunes Seared chicken breast with red onion vinaigrette Braised endives in beer Split pea soup Puff pastry rochoises Jaeger schnitzel Tarragon roasted chicken
Belgium Side Dishes
Endives meuniere
Mussels mariniere
Shrimp salad with belgian endive
Split pea soup
Other Main Dishes influenced by Germany Potato cake Grilled pork chops with red onion marmalade Old fashion beef stew Roast loin of pork with prunes Seared chicken breast with red onion vinaigrette Braised endives in beer Split pea soup Puff pastry rochoises Jaeger schnitzel Tarragon roasted chicken
Asparagus sauce
Barley supper salad
Celery root and fennel slaw with green apple and manchego
Leeks au gratin
Other Side Dishes influenced by Germany
Herb roasted potatoes
Braised red cabbage
Marinated onions
Warm brussels sprout salad
Creamy cauliflower purée
Broccoli stems cabbage slaw
Onion braid
Broccoli cauliflower gratin
Belgium Desserts
Chocolate banana cake
Chocolate orange torte with raspberry coulis
Chocolate sauce
Liége belgian waffles - gaufres de liége
Rhubarb-strawberry custard tart
Other Desserts influenced by Germany
Apple strudel
Blueberry basic pie filling
Chocolate mocha torte
Apple sauce cake
Chocolate creme caramel
Poppy seed chocolate torte
Flambeed bananas
Dutch apple pie
liquid MeasuresChocolate orange torte with raspberry coulis
Chocolate sauce
Liége belgian waffles - gaufres de liége
Rhubarb-strawberry custard tart
Weight & temperature Measures
non-liquid ingredients
Top 5 countries
Last Page
Just as the country is divided linguistically, it’s also divided food-wise. Flemish cuisine has a strong Dutch influence, while Wallonian cooking is very similar to French foods with lots of rich sauces. Most dishes are based around meat or fish, with seafood playing an important role in Belgian cuisineBelgian cuisine is mostly made up of different regional dishes with influences from the neighboring cuisines: French, German, and Dutch (Netherlands). There’s even this saying that Belgian food is “served in the quantity of German cuisine (which is a lot!) but with the quality of French food”.
It’s not just about the Belgian fries, waffles, and chocolates: though they are undoubtedly delicious, there’s more to the country’s national cuisine than these famous snacks like:
• 1. Mussels • 2. Fries • 3. Meatballs • 4. Flemish Stew • 5. Grey Shrimp Croquettes • 6. Waffles • 7. Eel in the green • 8. Rabbit with prunes • 9. Sausage and mash • 10. Steak tartare and martino sandwich • 11. Ham and endive in the oven • 12. Vol-au-vent • 13. Speculaas • 14. Jenever • 15. Asparagus Flemish-style
Appetizer Artichoke pâté 
Serves: 12
Preparation time: 1 hour
Cooking time:1 hour
5 ounces pork fatback 8 ounces boneless veal
8 ounces boneless pork
2 tablespoons oil
1/2 cup diced onion
1 1/2 cups cream
2 egg whites
1 teaspoon salt
1 teaspoon mixed seasonings
1 teaspoon chopped basil
12 artichoke hearts
1 cup dry white wine
2 tablespoons Brandy
1/2 cup chopped pistachios
Diced ham
pastry dough
Sherry wine aspic
Dice and freeze fatback. Dice the veal and pork. Heat oil in skillet. Sauté the onions. Combine meat, onion, and seasonings in a bowl. Mix cream and egg whites. Pour over meat. Refrigerate for a few hours.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Marinate artichokes in wine, brandy. Season with salt and pepper. Puree the meat with fatback. Add the pistachios and ham.
Grease a 5 cup mold and line top and bottom with pastry dough. Alternate forcemeat and artichokes ending with forcemeat.
Cover pâté with pastry. Brush with egg yolk.
Cut an opening in the center.
Bake at 350 degree for about an hour. When cold, fill the pate with sherry wine aspic.
Appetizer Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Appetizer Chocolate sauce
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Appetizer Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Appetizer Ham and cheese toast
Serves: 6
Preparation time: 20 minutes
Cooking time:10 minutes
2 tablespoons butter 2 tablespoons flour
1 cup milk to taste salt, pepper
1 tablespoon dry white wine
1/8 teaspoon cayenne pepper
1/8 teaspoon nutmeg
1 teaspoon minced garlic
1 egg yolk
2 cups grated Swiss cheese
6 slices crisp unbuttered toasts, ends trimmed
6 thin slices cooked ham
Preheat broiler to high.
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
In a heavy saucepan, melt the butter and add flour, stirring with a whisk. Add milk. Whisk until sauce thickens. Season with salt with salt, pepper, wine, cayenne, nutmeg and garlic. Add egg yolk and bring to the boil, stirring. Remove from heat.
Stir in cheese until melted.
Arrange slices of toast in one layer in a baking pan. Top each slice with ham. Spread cheese mixture evenly over ham.
Broil until bubbly and browned on top. Serve hot
Appetizer Chicken liver mousse
Serves: 10
Preparation time: 30 minutes
Cooking time:15 minutes
12 ounces chicken livers 2 ounces butter
1 cup chopped onion
1 clove minced garlic
1 cup milk
1 ounce dry sherry wine
1/8 teaspoon curry powder
1/2 teaspoon thyme
2 bay leaves
3/4 cup strong aspic
1/4 teaspoon hot pepper sauce
1 teaspoon salt
1/2 cup heavy cream .
Remove connective tissue from the liver. Melt butter in a sauté pan, add onions and garlic and sauté until soft and translucent.
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Add all other ingredients except cream. Cook covered for 10 minutes, stirring occasionally. Remove from heat and cool for 5 minutes. Whip cream to medium stiffness. Remove bay leaves from liver mixture. Puree the liver mixture in a food processor until smooth.
Pour into a large bowl and fold in the whipped cream.
Immediately pour into molds and chill.
Dip molds in hot water and unmold chicken liver mousse. Serve as hors d'oeuvre or appetizers
Main Braised onions
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour 15 minutes
2 pounds onions, thickly sliced2 tablespoons ketchup
2 tablespoons water
1 tablespoon liquid honey
1 tablespoon butter
1 teaspoon dry mustard
salt and pepper to taste
In a saucepan of salted boiling water, cook onions for 10 minutes. Drain and transfer to 6-cup casserole.
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Mix together ketchup, water, honey, butter, mustard, salt and pepper; pour over onions.
Bake in 350 degree oven for 1 hour or until onions are tender and glazed
Main Endives meuniere
Serves: 4
Preparation time: 30 minutes
Cooking time:40 minutes
8 Belgian endives 3 tablespoons freshly squeezed lemon juice
2 tablespoons sugar
Sea salt and freshly ground white pepper to taste
2 tablespoons butter
Rinse and dry the endives, and remove any leaves that have darkened. Trim the ends slightly and using a small knife.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Bring a large pot of salted water to a boil. Add the lemon juice, 1 tablespoon of the sugar, and the endives, and cook until soft, about 30 minutes.
Drain thoroughly and place in a single layer on a platter. Sprinkle with 1 tablespoon sugar, salt, and pepper, and set aside until cool enough to handle. (The recipe may be prepared to this point several hours in advance. Cover until needed.)
With your hands, gently but firmly squeeze each endive to extract the liquid.
In a large skillet, melt the butter over moderately high heat. Add the endives in a single later and brown evenly on each side, about 3 minutes per side. Remove and drain well.
Transfer the endives to a warmed serving bowl and season to taste with salt and pepper. Serve immediately.
Main Mussels mariniere
the national dish of Belgium! Mussels or moules are usually cooked or steamed and served with frites-Fench fries.
Serves: 6
2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Serves: 6
Preparation time: 20 minutes
Cooking time:15 minutes
5 pounds fresh mussels 2 ounces butter
2 ounces chopped shallots
2 tablespoons chopped parsley
1/4 teaspoon ground white pepper
1 1/2 cups dry white wine
Clean and wash mussels under cold running water and debeard.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Heat the butter in a kettle. Add shallots and cook for 5 minutes. Add half of the parsley, pepper, wine, and mussels.
Cover and steam until mussels open.
Serve in soup bowls with the strained cooking liquid. Sprinkle with remaining chopped parsley.
Main Shrimp salad with belgian endive
Serves: 4
Preparation time: 20 minutes
1 1/2 pounds of shrimp, cleaned and cooked 4 large Belgian Endives, prepared
1 large cucumber, sliced
1 carrot, peeled and sliced
Cucumber Sauce:
Mix in a bowl,
1 cup yogurt or sour cream
1 tablespoon horseradish
1 small cucumber, pared and grated
juice of lemon or lime to taste
2 tablespoons dill, chopped
salt and pepper to taste
Trim endives and separate leaves.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Arrange endive leaves, shrimp, cucumber and carrot slices on individual cold plates.
Serve with sauce.
Main Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Main Potato cake
Serves: 10
Preparation time: 20 minutes
Cooking time:1 hour
5 pounds potatoes 5 slices bacon
4 ounces butter
2 ounces chopped onion
to taste salt
Boil the potatoes in their skin in salted boiling water.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Peel potatoes when cool then grate coarsely.
Cut bacon slices across into small pieces. Fry until crisp. Saute onions with butter.
Add the potatoes and bacon bits. Season with salt. Mix well while turning the potatoes. Brown both sides of the potato cake and serve hot.
Main Grilled pork chops with red onion marmalade
Serves: 6
Preparation time: 15 minutes
Cooking time:40 minutes
6 center cut pork chops 1 cup apple cider
1 teaspoon salt
3 cloves minced garlic
1 sprig chopped thyme
1 sprig chopped rosemary
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
combine apple cider, kosher salt, garlic, thyme and rosemary in a glass bowl. Add pork chops and mix well with marinade. Marinate for 30 minutes to one hour, refrigerated.
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm
Remove chops from the marinade and pat dry.
Broil or cook pork chops on an open grill for approximately 10 minutes, turning as needed. Serve with red onion marmalade.
RED ONION MARMALADE:
(marmalade may be made up to 2 days ahead).
3 tablespoons extra virgin olive oil
10 cups red onions, thinly sliced
1 tablespoon brown sugar
to taste salt and white pepper
3/4 cup red wine vinegar
1 1/4 cups red wine
Heat olive oil in a large heavy bottomed saucepan and add the onions. Cook over medium heat until they begin to soften, about 10 minutes, then add the brown sugar and stir to coat. Season with salt and pepper.
Continue cooking over medium heat, stirring frequently, or bake in a 350 degree oven until the onions are golden soft and brown.
Add the vinegar and cook until it has completely evaporated, then add the red wine stirring the onions frequently to prevent sticking and burning. When the red wine has evaporated, taste and adjust the seasoning. Remove from heat and keep warm
Main Old fashion beef stew
Serves: 6
Preparation time: 30 minutes
Cooking time:2 hours 30 minutes
3 tablespoons butter 3 tablespoons canola oil
2 pounds boneless beef chuck, cut into 1-inch cubes
2 chopped shallots
2 tablespoons flour
1 quart beef stock
1 1/2 cups dry red wine
1 tablespoon tomato paste
2 cloves minced garlic
1 teaspoon dried savory
1/2 teaspoon dried thyme
4 medium potatoes, peeled and cubed
4 sliced carrots
20 small white onions, peeled
1/4 cup canola oil
8 ounces fresh mushrooms, cut into quarters
chopped parsley for garnish
Preheat oven to 350 degrees In a heavy casserole, heat butter and oil. Brown beef with shallots.
Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
Cover casserole and bake for 2 hours.
Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
Heat oil in a frying pan.
Fry onions and mushrooms until brown and tender.
Add to stew when meat is tender. Sprinkle with chopped parsley.
Add flour, cook to brown, then mix in beef stock and wine. Bring to a boil.
Season with salt, and pepper. Add tomato paste, garlic, savory and thyme.
Cover casserole and bake for 2 hours.
Add carrots and potatoes to stew 1/2 hour before meat is cooked. Blanch white onions in boiling water. Drain.
Heat oil in a frying pan.
Fry onions and mushrooms until brown and tender.
Add to stew when meat is tender. Sprinkle with chopped parsley.
Main Roast loin of pork with prunes
Serves: 6
Preparation time: 30 minutes
Cooking time:1 hour 15 minutes
12 dried pitted prunes 1 2-pound boneless pork loin roast
salt and pepper to taste
1/4 cup olive oil
2 tablespoons chopped fresh rosemary or 1 tablespoon dried
2 tablespoons chopped garlic
1 tablespoon chopped ginger
2 cups sliced onions
1 1/2 cups brown sauce
In a medium bowl, cover prunes with boiling water and let stand for one hour.
Run a knife through the center of the loin of pork to make a pocket for the prunes. Drain prunes; insert throughout the loin. Tie the loin with string to maintain its shape. Season with salt and pepper.
Rub the loin with oil, rosemary, garlic and ginger. Preheat oven to 350 °F. Transfer pork to a roasting pan; Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes.
Make gravy with pork drippings, adding water and brown sauce mix.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
Note: Add some pork bones to the loin while roasting. And use the bones to make the gravy.
Run a knife through the center of the loin of pork to make a pocket for the prunes. Drain prunes; insert throughout the loin. Tie the loin with string to maintain its shape. Season with salt and pepper.
Rub the loin with oil, rosemary, garlic and ginger. Preheat oven to 350 °F. Transfer pork to a roasting pan; Roast until thermometer inserted into center registers 150 degrees, about 55 minutes. Let stand 15 minutes.
Make gravy with pork drippings, adding water and brown sauce mix.
Slice pork; arrange on platter. Drizzle some sauce over. Serve, passing extra sauce separately.
Note: Add some pork bones to the loin while roasting. And use the bones to make the gravy.
Main Seared chicken breast with red onion vinaigrette
Serves: 6
Preparation time: 20 minutes
Cooking time:40 minutes
1 teaspoon + 1/2 cup olive oil 1 cup finely diced red onion
2 teaspoons minced fresh thyme
to taste salt and freshly ground pepper
2 cups chicken stock
3/4 cup red burgundy wine
1 tablespoon canned tomato puree
2 cloves garlic
1 bouquet garni
1 tablespoon red wine vinegar
3 whole boneless chicken breasts, skin on
1 tablespoon coarsely cracked black pepper
1 teaspoon corn oil
Heat 1 teaspoon olive oil in small sauté pan.
Add the onion. Saute until well browned and caramelized. Stir in thyme, salt and pepper. Set aside.
Combine stock, wine, tomato puree, garlic, and sachet (see note below).
Bring to a boil. Lower heat and simmer 25 minutes or until liquid is reduced to 3/4 cup.
Remove from heat and discard sachet. Pour liquid into a heat proof bowl. Allow to slightly cool. Alternately whisk in 1/2 cup olive oil and vinegar until emulsified.
Stir in caramelized onion. Keep warm in top half of double-boiler over hot water until ready to serve.
Preheat oven to 375 degrees. Split chicken in half and trim off any cartilage or bone.
Generously season with salt and cracked pepper. Heat corn oil in large oven proof saute pan. When hot , add chicken, skin side down. Cook for 5 minutes or until golden brown. Remove from oven and place over low heat. Add the vinaigrette and baste to coat. When well coated and cooked, serve with vinaigrette served over top.
Sachet:
bunch of parsley stems about the size of your little finger, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in cheesecloth bag.
Add the onion. Saute until well browned and caramelized. Stir in thyme, salt and pepper. Set aside.
Combine stock, wine, tomato puree, garlic, and sachet (see note below).
Bring to a boil. Lower heat and simmer 25 minutes or until liquid is reduced to 3/4 cup.
Remove from heat and discard sachet. Pour liquid into a heat proof bowl. Allow to slightly cool. Alternately whisk in 1/2 cup olive oil and vinegar until emulsified.
Stir in caramelized onion. Keep warm in top half of double-boiler over hot water until ready to serve.
Preheat oven to 375 degrees. Split chicken in half and trim off any cartilage or bone.
Generously season with salt and cracked pepper. Heat corn oil in large oven proof saute pan. When hot , add chicken, skin side down. Cook for 5 minutes or until golden brown. Remove from oven and place over low heat. Add the vinaigrette and baste to coat. When well coated and cooked, serve with vinaigrette served over top.
Sachet:
bunch of parsley stems about the size of your little finger, 10 peppercorns, 1 teaspoon dried thyme, and 2 bay leaves tied in cheesecloth bag.
Main Braised endives in beer
Serves: 6
Preparation time: 30 minutes
Cooking time:40 minutes
12 medium endives 1/2 cup butter
1 cup beer
1 tablespoon sugar
2 chicken bouillon cubes
ground pepper to taste
1/4 cup dry bread crumbs
1/4 cup shredded gruyere
1/4 cup melted butter
Remove any bruised outer leaves from the endives, leaving the heads intact. Trim the bases and tips and wipe with a damp cloth.
Melt butter in a large skillet.
Arrange endives in the skillet in a single layer. Cook over medium heat to brown the endives on all sides.
Add beer, sugar, and bouillon cubes.
Cover and simmer 20 minutes or until tender. Preheat oven to 400 degrees.
Transfer endives to a gratin dish. Reduce cooking liquid to 3 tablespoons. Sprinkle endives with bread crumbs and shredded cheese.
Pour any remaining liquid from the endives in the skillet over the endives. Pour melted butter over the endives.
Bake endives until golden brown. Serve immediately.
Main Split pea soup
Serves: 6
Preparation time:30 minutes
Cooking time:30 minutes
6 Tbsp butter or olive oil, divided2 cups chopped leeks, white and green parts
2 cups (½-inch) diced carrots
1½ cups chopped yellow onion
1 Tbsp minced garlic
1 lb dried green split peas
8 cups chicken or vegetable stock
1 smoked ham hock
2 tsp kosher salt
1 tsp freshly ground black pepper
8 fresh thyme sprigs, tied with kitchen twine
2 large bay leaves
12 oz smoked sausage, halved lengthwise and sliced diagonally into ¼-inch-thick pieces
Minced fresh parsley, for garnish
Heat ¼ cup of the butter oroil in a large ot or Dutch oven over medium-high. Add leeks, carrots and onion; cook 8 minutes, stirring occasionally. Stir in garlic; cook 1 minute. Stir in peas to coat; cook 1 minute. Add stock, 2 cups water, ham hock, salt, pepper, thyme and bay leaves. Bring to a boil, reduce heat and simmer, partially covered, 1¼ hours, stirring occasionally, or until peas are very tender and falling apart. (Stir bottom of the pot to be sure soup doesn’t stick.)
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Discard thyme, bay leaves and ham hock. Transfer 2 cups soup to a food processor fitted with a steel blade; puree. Return puree to pot. Stir in more stock or water if soup is too thick.
Heat remaining 2 Tbsp butter or oil in a medium saute pan over medium. Add sausage; cook 5–6 minutes or until browned, tossing occasionally. Serve soup garnished with sausage and parsley.
Main Puff pastry rochoises
Serves: 8
Preparation time: 30 minutes
Cooking time:10 minutes
2 ounces butter 2 ounces flour
2 cups milk
salt, pepper, nutmeg to taste
5 egg yolks
3 1/2 ounces diced ham
3 1/2 ounces diced cooked sausage
4 1/2 ounces grated Swiss cheese
1 pound puff pastry
1/2 cup flour 1 egg, beaten
1 cup fine bread crumbs
fried parsley for garnish
In a saucepan, make a roux with butter and flour. Add milk. Whisk until sauce thickens. Season with salt, pepper and nutmeg. Add egg yolks. Whisk sauce to boil a few seconds. Cool sauce.
Mix in diced ham and sausage, and grated cheese. Pour into an oiled baking pan so that mixture is 1 inch high. Chill.
Roll cheese mixture into small cylinders. Place on 2 by 4-inch pieces of thinly rolled puff pastry. Seal.
Roll in flour, egg and fine breadcrumbs. Deep fry. Serve with fried parsley.
Mix in diced ham and sausage, and grated cheese. Pour into an oiled baking pan so that mixture is 1 inch high. Chill.
Roll cheese mixture into small cylinders. Place on 2 by 4-inch pieces of thinly rolled puff pastry. Seal.
Roll in flour, egg and fine breadcrumbs. Deep fry. Serve with fried parsley.
Main Jaeger schnitzel
Jaeger Schnitzel or Jägerschnitzel means hunter’s schnitzel. It’s a schnitzel topped with a mushroom sauce. Jaeger Schnitzel was originally made with venison or wild boar that was pounded thin. It’s generally made with pork. In Europe Wiener schnitzel, sometimes spelled Wienerschnitzel, as in Switzerland, is a type of schnitzel made of a thin, breaded, pan-fried veal cutlet.
You can make your own breadcrumbs, add fresh herbs and serve with fried potatoes or rice.
Serves: 4
1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Serves: 4
Preparation time:15 minutes
Cooking time:15 minutes
4 boneless pork chops1/2 cup all-purpose flour
1 teaspoon salt
1 large egg, beaten
3/4 cup plain bread crumbs
5 ounces button mushrooms, sliced
3 tablespoons butter
3 tablespoons all-purpose flour
1 can (14.5 oz) beef broth
Salt and freshly ground black pepper
1. Place the pork chops between two sheets of plastic wrap and pound them with the flat side of a meat tenderizer until they're 1/4 inch thick. Sprinkle lightly with salt and freshly ground black pepper. Set aside.
2
If using fresh mushrooms, heat a tablespoon of olive oil in a small skillet over medium-high heat and add the mushrooms. Cook until the mushrooms have released their juices and the liquid is mostly evaporated. Transfer the mushrooms to a plate and set aside.
3
In the same skillet, melt the butter, add the flour, and whisk until the flour is dissolved. Continue to whisk constantly until the mixture is a rich, deep golden brown, about 3-4 minutes.
4
Slowly add the beef broth, whisking constantly, until combined. Return the mushrooms to the skillet. If using canned mushrooms, you will add them at this point. Bring the gravy to a simmer, reduce to low, and simmer uncovered for about 15 minutes or until the gravy is thickened. Season with salt and pepper.
5
While the gravy is simmering, dip the chops in the flour, the egg, and the breadcrumbs. Do not press the breadcrumbs into the meat. Coat gently but thoroughly, and shake off the excess crumbs.
6
Fry the Schnitzel for about 2-3 minutes on each side. When they are a deep golden brown, transfer them to a plate. Serve immediately with the mushroom gravy and your choice of sides.
Main Tarragon roasted chicken
Serves: 4
Preparation time: 25 minutes
Cooking time:1 hour 30 minutes
1 roasting chicken (3-4 pounds) salt and freshly ground pepper
5 sprigs of fresh tarragon
1 small onion, halved
1 tablespoon olive oil
2 tablespoons water
1 medium carrot, chopped
1 medium onion, chopped
1 garlic clove
10 sprigs fresh parsley
2 sprigs fresh thyme
1 bay leaf
1/2 cup dry white wine
1/2 chicken stock
1 teaspoon chopped fresh tarragon
Preheat oven to 450 degrees.
Wash chicken, inside and out, with cold running water. Pat dry. Season inside and out with salt and pepper.
Place the tarragon sprigs and halved onion in the cavity. Tuck wings tips under.
Tie the legs together with butcher's twine. Heat the oil in a medium nonstick roasting pan.
Place the chicken, on its side, in the pan. Roast, basting every 10 minutes for 20 minutes.
Turn the chicken on its other side, and add the water. Reduce the oven heat to 400 degrees.
Roast, basting every ten minutes, for 20 minutes. Turn the chicken on its back.
Add carrots, onions, garlic, parsley , thyme and bay leaf. Continue roasting for 10 more minutes, or until an instant-read thermometer inserted in the center of the breast registers 170 degrees.
Remove the chicken form the oven, and lift onto a platter. Cover loosely with foil.
Strain the vegetables and fat in a bowl. Discard fat and herbs. Return vegetables to the pan.
Add wine and stock to roasting pan. Heat to deglaze and simmer 5 minutes.
Strain into a saucepan and stir in the chopped tarragon. Season with salt and pepper.
Cut the breasts and legs from the chicken. Slice each breast across in two pieces. Separate the drumsticks form the thighs. Serve with the hot sauce.
Serve with rice, potatoes or noodles
Wash chicken, inside and out, with cold running water. Pat dry. Season inside and out with salt and pepper.
Place the tarragon sprigs and halved onion in the cavity. Tuck wings tips under.
Tie the legs together with butcher's twine. Heat the oil in a medium nonstick roasting pan.
Place the chicken, on its side, in the pan. Roast, basting every 10 minutes for 20 minutes.
Turn the chicken on its other side, and add the water. Reduce the oven heat to 400 degrees.
Roast, basting every ten minutes, for 20 minutes. Turn the chicken on its back.
Add carrots, onions, garlic, parsley , thyme and bay leaf. Continue roasting for 10 more minutes, or until an instant-read thermometer inserted in the center of the breast registers 170 degrees.
Remove the chicken form the oven, and lift onto a platter. Cover loosely with foil.
Strain the vegetables and fat in a bowl. Discard fat and herbs. Return vegetables to the pan.
Add wine and stock to roasting pan. Heat to deglaze and simmer 5 minutes.
Strain into a saucepan and stir in the chopped tarragon. Season with salt and pepper.
Cut the breasts and legs from the chicken. Slice each breast across in two pieces. Separate the drumsticks form the thighs. Serve with the hot sauce.
Serve with rice, potatoes or noodles
Side Dish Asparagus sauce
Serves: 6
Preparation time: 10 minutes
Cooking time:10 minutes
12 asparagus spears 2 tablespoons unsalted butter
4 small scallions (green onions), chopped
to taste, salt and ground white pepper
2 tablespoons heavy cream
Cut asparagus in halves. Discard the woody parts. Cut spears into 1-inch pieces. Cook in salted boiling water until tender, about 6 minutes. Melt butter in a skillet. Add asparagus, scallions, salt and pepper to taste. Cook over low heat for 5 minutes. Puree mixture in a blender. Put through a strainer. Heat in a saucepan with the cream, and keep warm until needed.
Side Dish Barley supper salad
Serves: 6
Preparation time: 15 minutes
Cooking time:1 hour
3 cups vegetable stock 1 cup pearl barley
1 bay leaf
2 carrots, chopped
2 stalks celery, chopped
4 green onions
1/2 green pepper
1-19 ounce can red kidney beans
Dressing:
1/4 cup vegetable stock
1/3 cup red wine vinegar
1 tablespoon Dijon mustard
2 teaspoons dried basil
1 teaspoon dried thyme
1/3 cup olive oil
1/4 cup chopped fresh parsley
Combine stock, barley and bay leaf. Bring to boil; reduce heat, cover and simmer for 40 minutes.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
Stir in carrots and celery; cook for 5 minutes or until stock is absorbed and barley is tender.
Discard bay leaf; transfer to large bowl. Fluff with fork. Meanwhile, chop onions and green pepper; drain and rinse beans. Add to barley mixture.
Dressing:
Whisk together stock, vinegar, mustard, basil and thyme; whisk in oil. Toss with barley mixture. Refrigerate for at least 2 hours or for up to 8 hours. Stir in parsley. Serve on lettuce leaves.
Side Dish Celery root and fennel slaw with green apple and manchego
Serves: 4
Preparation time:20 minutes
Cooking time:5 minutes
1/3 cup raw pumpkin seeds (pepitas)1/2 cup olive oil
Kosher salt, freshly ground pepper
3 tablespoons fresh lemon juice
1/4 cup rice wine vinegar
1 tablespoon Dijon mustard
2 teaspoons pure maple syrup
4 cups very thinly sliced fennel
1 1/2 cups matchsticks Granny Smith apple (from about 1/2 large)
1 1/2 cups matchsticks peeled celery root (from about 1/4 small) or celery
1 1/2 cups matchsticks peeled daikon (from about 1/2 medium)
3 ounces Manchego cheese, shaved, divided
Preheat oven to 350°F. Toss pumpkin seeds and 1 tsp. oil on a rimmed baking sheet; season with salt and pepper. Bake until golden brown and puffed, about 5 minutes; let cool. Finely chop 2 Tbsp. pumpkin seeds.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Whisk chopped pumpkin seeds, lemon juice, mustard, maple syrup, vinegar and remaining oil in a medium bowl; season dressing with salt and pepper.
Combine fennel, Asian pear, celery root, Granny Smith apple, most of the Manchego, and remaining pumpkin seeds in a large bowl. Drizzle dressing over top and toss to combine; season with salt and pepper. Top with remaining Manchego.
Side Dish Leeks au gratin
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
16 small leeks, white and light green parts only washed well 1 teaspoon salt
ground pepper to taste
2 teaspoons unsalted butter, cut into pieces
1 cup heavy cream
Preheat oven to 350 degrees.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Bring a large pot of water to a boil. Add the leeks and blanch until tender, about 15 minutes. Drain well.
Place leeks in a shallow baking dish large enough to hold them in a single layer. Season with salt and pepper and dot with butter.
Pour the cream over top. Bake for 25 minutes (can be made ahead up to this point and reheated.) Just before serving, preheat broiler and brown the leeks under the broiler. Serve.
Side Dish Herb roasted potatoes
Serves: 4
Preparation time: 15 minutes
Cooking time:40 minutes
3 tablespoons Dijon mustard 2 tablespoons olive oil
1 clove garlic, chopped
1/2 teaspoon Italian seasoning
6 medium red skin potatoes, cut into chunks
Preheat oven to 425 degrees. Combine all ingredients, except potatoes. Place potatoes in lightly greased 13x9x2-inch baking pan, toss with mustard mixture.
Bake 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
Bake 35 to 40 minutes or until potatoes are fork tender, stirring occasionally.
Side Dish Braised red cabbage
Serves: 8
Preparation time: 15 minutes
Cooking time:1 hour
1 tablespoon oil 1 medium onion, sliced
2 1/2 pounds head red cabbage
1 1/2 cups red wine vinegar
2 cups water
to taste, salt and pepper
Quarter, core and shred cabbage. Rinse under cold water. Heat oil in a dutch oven.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.
Add onions and sauté for 2 to 3 minutes. Stir in cabbage. Add vinegar, water, salt and pepper. Bring to a bubble; lower heat to simmering. Cover.
Cook 15 minutes for crisp tender cabbage, or 1 hour for well done. Add water if necessary.
I cook the cabbage for over an hour. Use with pork and ham, roast goose, or as is.
Note: Sliced apples can be added to cabbage while cooking.
Side Dish Marinated onions
Serves: 4
Preparation time: 10 minutes
Cooking time:8 minutes
For Marinade: 3/4 cup dry white wine
3/4 cup white vinegar
4 cups water
3 tablespoons oil
2 cloves garlic
4 small stems of parsley
1 teaspoon sugar
1 teaspoon salt
1/8 teaspoon cayenne pepper
1 teaspoon chopped basil
1 teaspoon Dijon mustard
1 pound pearl onions, peeled
1 teaspoon chopped parsley
Combine all ingredients except the pearl onions and chopped parsley. Bring marinade ingredients to a boil.
Remove from heat and pour over onions. Cool. Refrigerate for 48 hours.
When ready to serve, sprinkle with chopped parsley.
Remove from heat and pour over onions. Cool. Refrigerate for 48 hours.
When ready to serve, sprinkle with chopped parsley.
Side Dish Warm brussels sprout salad
This simple side of sauteed shredded brussels sprouts goes well with pork chops, sea scallops, or roasted chicken.
To shred brussels sprouts, halve them, then slice crosswise, or use the slicer blade in a food processor.
Serves: 4
3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)
Serves: 4
Preparation time: 15 minutes
Cooking time:8 minutes
2 tablespoons extra-virgin olive oil3/4 pound brussels sprouts, trimmed and shredded
coarse salt and ground pepper
3 tablespoons fresh lemon juice
1/4 cup grated pecorino cheese (1/2 ounce)
In a large skillet, heat 1 tablespoon oil over medium-high. Add brussels sprouts. Season with salt and pepper and cook, tossing often, until bright green and slightly wilted, about 3 minutes. Add lemon juice and transfer to a large bowl. Add cheese and 1 tablespoon oil; toss well to combine and season with salt and pepper.
Side Dish Creamy cauliflower purée
Serves: 4
Preparation time: 10 minutes
Cooking time:15 minutes
1 medium head cauliflower, cut up into florets4 cloves crushed garlic
1/3 cup 1% buttermilk or low fat sour cream
salt and pepper to taste
1 tbsp butter
Steam or boil cauliflower and garlic until soft. Drain, add buttermilk, light butter, salt, pepper and purée with a hand blender or regular blender.
Side Dish Broccoli stems cabbage slaw
Serves: 6
Preparation time: 25 minutes
1/4 cup raisins 3 or 4 broccoli stems
1/2 small green cabbage
1 small carrot, peeled
1 Granny Smith green apple
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Soak raisins into a cup of hot water to soften. Peel the broccoli stems, discarding the tough ends.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Shred with a salad shredder or food processor. Remove and discard tough outer leaves from cabbage.
Shred cabbage fine. Shred carrot with the finest blade. Drain raisins well and add to broccoli, carrot and cabbage shred, mixing well.
Peel and core apple and grate or shred. Add to cabbage-broccoli mixture.
Immediately add Coleslaw Dressing to avoid discoloration of the apple. Toss gently to mix well. Refrigerate for an hour before serving.
COLESLAW DRESSING
Mix well and refrigerate until ready to use.
Side Dish Onion braid
Serves: 8
Preparation time: 50 minutes
Cooking time:35 minutes
For dough: 4 cups flour
1/4 cup sugar
3/4 teaspoon salt
1 teaspoon instant dry yeast
1/2 cup milk
1/2 cup water
1/4 cup butter
1 egg
For filling:
1 cup finely chopped onion
1/4 cup butter
1 teaspoon grated parmesan cheese
1 teaspoon sesame seeds
1 teaspoon garlic salt
1 teaspoon paprika
Reserve 1 cup of flour. Mix remaining flour, sugar, salt, and yeast in a large bowl. Heat milk, water and butter until very warm (125 F/50 C).
Stir warm liquid into dry ingredients. Beat in egg. Mix in enough of the reserved flour to make a soft dough that does not stick to bowl. Turn out onto floured surface; knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Meanwhile, sauté onion in butter. Remove from heat and stir in remaining filling ingredients; set aside.
Roll dough into 18-by-12-inch rectangle. Cut evenly into three lengthwise strips 18 x 4-inch.
Evenly spread filling along center of strips. Fold each strip lengthwise and pinch edges together along 18-inch side to enclose filling. Braid strips together. Pinch ends to seal and tuck ends under loaf. Grease a baking sheet.
Place braid on sheet. Cover. Let rise in warm draft-free place until doubled in size, about 40 minutes.
Preheat oven to 350 degrees. Brush top with beaten egg white and sprinkle with more sesame seed, if desired. Bake 30 to 35 minutes or until done. Remove to wire rack to cool.
Stir warm liquid into dry ingredients. Beat in egg. Mix in enough of the reserved flour to make a soft dough that does not stick to bowl. Turn out onto floured surface; knead until smooth and elastic, about 5 minutes. Cover; let rest 10 minutes.
Meanwhile, sauté onion in butter. Remove from heat and stir in remaining filling ingredients; set aside.
Roll dough into 18-by-12-inch rectangle. Cut evenly into three lengthwise strips 18 x 4-inch.
Evenly spread filling along center of strips. Fold each strip lengthwise and pinch edges together along 18-inch side to enclose filling. Braid strips together. Pinch ends to seal and tuck ends under loaf. Grease a baking sheet.
Place braid on sheet. Cover. Let rise in warm draft-free place until doubled in size, about 40 minutes.
Preheat oven to 350 degrees. Brush top with beaten egg white and sprinkle with more sesame seed, if desired. Bake 30 to 35 minutes or until done. Remove to wire rack to cool.
Side Dish Broccoli cauliflower gratin
Serves: 4
Preparation time:25 minutes
Cooking time:45 minutes
1 (3-pound) head cauliflower, cut into large florets1 to 1 1/2 pounds broccoli, cut into medium florets
Kosher salt
8 tablespoons plus 2 tablespoons unsalted butter
1/2 cup bleached all-purpose flour
4 cups hot milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon grated nutmeg
3/4 cup freshly grated Gruyere or Comte cheese, divided
1/2 cup freshly grated Parmesan
1/4 cup fresh bread crumbs
Preheat the oven to 375 degrees F.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Cook the cauliflower florets in a large pot of boiling salted water for 5 to 6 minutes, until tender but still firm. Drain well.
Add the broccoli to the boiling water. Cook until just tender, about 5 minutes. Drain the broccoli in a colander. Rinse under cold running water to cool. Drain well.
Meanwhile, melt the butter in a medium saucepan over low heat. Add the flour, stirring constantly with a whisk for 2 minutes. Pour the hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened. Off the heat, add 1/2 teaspoon of salt, the pepper, nutmeg, 1/2 cup of the Gruyere, and the Parmesan.
Pour 1/3 of the sauce on the bottom of an 8 by 11 by 2-inch baking dish. Place the drained cauliflower and broccoli on top and then spread the rest of the sauce evenly on top. Combine the bread crumbs with the remaining 1/4 cup of cheese and sprinkle on top. Melt the remaining 2 tablespoons of butter and drizzle over the gratin. Bake for 25 to 30 minutes, until the top is browned. Serve hot.
Dessert Chocolate banana cake
Serves: 10
Preparation time: 30 minutes
Cooking time:60 minutes
2 cups sugar 1 cup shortening
2 eggs, beaten
3 bananas, mashed
1/2 cup cocoa
2 1/2 cups flour
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup buttermilk
1 cup boiling water
Frosting:
1 cup sugar
1/2 cup cocoa
1/2 cup butter
1/4 cup milk
1/4 teaspoon salt
1 teaspoon vanilla
Preheat oven to 300 degrees. In an electric mixer, cream sugar and shortening. Add eggs and bananas.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.
Cool and cover with frosting.
Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.
Mix well. Sift cocoa, flour, soda and salt. Add alternately with buttermilk while whisking.
Mix in boiling water. Bake in a 13 by 9-inch ungreased pan 50 to 60 minutes.
Cool and cover with frosting.
Frosting:
Combine all ingredients in a saucepan. Cook over low heat, stirring constantly until sauce comes to a boil.
Remove from heat. Add vanilla, and frost cake while icing is hot.
Dessert Chocolate orange torte with raspberry coulis
Serves: 14
Preparation time: 25 minutes
Cooking time:50 minutes
1 1/2 cups unsalted butter 12 ounces semisweet chocolate, coarsely chopped
3/4 cup sugar
3/4 cup orange juice
2 tablespoons orange liqueur
1 teaspoon vanilla
6 eggs
sifted unsweetened cocoa powder
Raspberry coulis:
1 package frozen unsweetened raspberries, thawed
1 tablespoon sugar
1 tablespoon orange liqueur
Preheat oven to 350 degrees.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Line bottom on 9-inch springform pan with parchment paper.
Over simmering water, melt together butter, chocolate, sugar and orange juice, stirring to blend.
Remove from heat; stir in liqueur and vanilla. Let cool; whisk in eggs, one at a time.
Pour into prepared pan. Bake for 40 to 50 minutes or until edges are slightly crusty and middle is just set. Let cool on rack.
Cover with plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
Raspberry coulis:
Purée raspberries in food processor; press through sieve to remove seeds. Stir in sugar, and liqueur.
Invert cake onto serving plate.
Sift cocoa powder over cake and garnish with raspberries. Slice and serve with raspberry coulis.
Dessert Chocolate sauce
Store the chocolate sauce in a covered container in the refrigerator for up to 10 days. Rewarm before serving.
Serves: 8
1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
Serves: 8
Preparation time: 10 minutes
Cooking time:10 minutes
1 cup (250 ml) water1/2 cup (100 g) sugar
1/2 cup (160 g) light corn syrup or agave nectar
3/4 cup (75 g) unsweetened cocoa powder (preferably Dutch-processed)
2 ounces (55 g) bittersweet or semisweet chocolate, finely chopped
In a medium saucepan, whisk together the water, sugar, corn syrup (or agave), and cocoa powder.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Bring to a boil over medium heat. Once it’s just begun to simmer and boil, remove from heat and stir in the chopped chocolate until melted.
Let the Chocolate Sauce stand for a few hours before serving.
Dessert Liége belgian waffles - gaufres de liége
7 grams instant yeast = 1/4 ounce instant yeast = 2 1/4 teaspoons instant yeast = 21 grams fresh yeast
Pearl sugar (or sugar grains) makes all the charm of Liège waffles, because it brings crispness and gives an exceptional flavor to this waffle.
Serves: 8
180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar
Pearl sugar (or sugar grains) makes all the charm of Liège waffles, because it brings crispness and gives an exceptional flavor to this waffle.
Serves: 8
Preparation time: 2 hours 30 minutes
Cooking time:5 minutes
375 g of flour180 g warm milk
30 g fresh baker's yeast or 1 tablespoon instant yeast
2 eggs
1/4 teaspoon of fine salt
30g brown sugar
200 g softened sweet butter
250 g of pearled sugar
In the bowl of the robot,mix the milk and the yeast.
Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
Using a pastry brush, grease the hot waffle plates.
Spoon a large spoonful of dough into the waffle maker.
Close the waffle iron and cook +/- 3 minutes until golden brown.
Add the flour, eggs, sugar brown sugar, a pinch of salt and knead to obtain an elastic paste.
Add the butter and knead gently to incorporate the butter and have a homogeneous mixture.
Cover the dough with film wrap and let the dough rise for 2 hours in a warm place.
When the dough has at least doubled in volume, deflate and incoporate the pearled sugar.
Using a pastry brush, grease the hot waffle plates.
Spoon a large spoonful of dough into the waffle maker.
Close the waffle iron and cook +/- 3 minutes until golden brown.
Dessert Rhubarb-strawberry custard tart
For this recipe, you need a 9-inch round tart pan with a removable bottom
Serves: 8
12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt
Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves
Serves: 8
Preparation time: 40 minutes
Cooking time:35 minutes
Tart Dough: 12 tablespoons unsalted butter, softened
1/2 cup firmly packed light brown sugar
1 large egg at room temperature
1/2 teaspoon vanilla
1 3/4 cups unbleached flour
pinch of salt
Filling:
2 cups fresh strawberries, hulled and sliced
1/2 pound rhubarb, cut into 1/4-inch pieces, about 2 cups
2/3 cup heavy cream
1/3 cup firmly packed light brown sugar
2 large eggs
Glaze:
1/2 cup apricot preserves
For dough:
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)
Using a heavy- duty mixer fitted with a paddle attachment, beat butter on medium speed until creamy. Add sugar and beat until pale. Beat in egg and vanilla.
Turn speed to low, add flour salt and mix until just blended.
Flatten dough to a 1/2-inch-thick disk and wrap in plastic. Refrigerate for at least 1 hour or up to 3 days.
Preheat oven to 400 degrees.
Unwrap dough and place on a lightly floured surface. Roll into 1/8-inch-thick round.
Fit dough into a 9-inch round tart pan with a removable bottom. Ease dough into bottom and up sides of pan, then run rolling pin over top to cut off excess.
Press dough to sides of pan. Freeze tart shell for 20 minutes.
To assemble and bake tart, strew strawberries and rhubarb in tart shell. Whisk cream, sugar and eggs together.
Pour over fruit, leaving a 1/8-inch margin at the top so it wont overflow in oven.
Bake until firm and well browned, until a knife inserted in the center comes out clean, 40 to 45 minutes. Let cool completely.
Transfer to a serving platter.
For glaze:
In a small saucepan, mix preserves with 2 tablespoons water. Heat over low heat. Push through a sieve with back of a spoon.
Brush tart with glaze and let set, 1 hour. (Adapted from Williams-Sonoma Taste)
Dessert Apple strudel
Serves: 8
Preparation time: 30 minutes
Cooking time:40 minutes
6 phyllo sheets 1/2 cup melted butter
3 cups diced apples, peeled and cored
1/2 cup raisins
3 tablespoons dark rum
1/2 cup dry bread crumbs
2 ounces melted butter
2 tablespoons brown sugar
1/2 cup chopped walnuts
1 teaspoon cinnamon
1 tablespoon lemon juice
1 tablespoon melted butter
confectioners's sugar
vanilla ice cream
Preheat oven to 400 degrees.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.
Brush phyllo leaves with melted butted.
Stack together to fit in a baking sheet.
Soak raisins in dark rum.
Brown dry bread crumbs with melted butter.
In a mixing bowl, combine apples, raisins, crumbs, brown sugar,
chopped walnuts, ground cinnamon, and lemon juice.
Mix ingredients well.
Spoon filling on the lower end of phyllo in a heap, lengthwise.
Roll strudel like a jelly roll. Brush top with 1 tablespoon melted butter.
Bake 40 to 45 minutes or until apples are soft.
Dessert Blueberry basic pie filling
Serves: 8
Preparation time: 15 minutes
Cooking time:35 minutes
4 cups blueberries 1 cup sugar
1/3 cup cornstarch
1/4 cup lemon juice
Mix blueberries, sugar and lemon juice in a heavy saucepan.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Bring to boil, stirring frequently. Mix cornstarch with enough water to make a paste. Pour into the berry mixture, stirring constantly until thick. Cool.
The mixture can be cooled and stored orpPour into unbaked pie shell and bake at 400 degrees for about 35 minutes or until crust is golden.
Dessert Chocolate mocha torte
Serves: 14
Preparation time: 40 minutes
Cooking time:30 minutes
For the pecan layer: 2 1/2 cups pecan pieces
1/2 cup sugar
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted
For the chocolate fudge layer
8 ounces semisweet chocolate, chopped
1 cup heavy cream
4 tablespoons (1/2 stick) unsalted butter, softened
2 tablespoons light corn syrup
For the mocha layer:
5 eggs at room temperature
1 1/2 cups light brown sugar
5 ounces unsweetened chocolate
2 teaspoons cornstarch
2 teaspoons instant coffee powder
1 cup (2 sticks) unsalted soft butter
Frosting:
2 1/2 cups heavy cream
3 ounce package instant vanilla pudding
2 tablespoons instant coffee powder
3/4 cup confectioner's sugar
Chocolate coffee beans
the pecan layer:
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.
The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.
The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.
Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.
Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans
Butter the bottom and sides of a 10-inch spring form pan.
Chop pecans finely in a food processor. Combine with sugar, salt, and butter. Press the mixture evenly over the bottom of the pan. Bake 15 minutes at 350 degrees. Cover with plastic wrap, and refrigerate for an hour.
The chocolate fudge layer:
Melt chocolate and cream over a double boiler. Stir in the butter and corn syrup. Transfer mixture to a bowl.
Allow to cool, then spread over the pecan layer. Cover and refrigerate for an hour.
The mocha layer:
Combine eggs, sugar and cornstarch in a saucepan. Whisk over medium heat until thick and bubbly.
Remove from heat. Add the chocolate, and stir to melt. Dissolve the coffee in a tablespoon of hot water.
Add to the chocolate mixture. Blend in the butter. Spread mixture over the fudge layer. Cover and refrigerate for an hour or until very firm.
Frosting:
Whip the cream with the instant pudding until thick and firm. Gradually mix in the confectioner's sugar.
Dissolve the coffee in a tbsp of hot water. Cool coffee and blend in the whipped cream.
Remove the sides of the spring form. Frost the sides of torte with the mocha cream. Using a pastry bag fitted with a large star tip (such as ateco #4), pipe the remaining whipped mocha cream over the cake. Decorate with chocolate coffee beans
Dessert Apple sauce cake
Serves: 8
Preparation time: 15 minutes
Cooking time:45 minutes
1/2 cup butter, softened 1 egg
1 cup molasses
2 1/4 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1 cup apple sauce
3/4 cup raisins
Preheat oven to 350 degrees.
Cream butter and egg. Add molasses. Stir in dry ingredients, apple sauce, and raisins.
Bake in a buttered-floured 8-inch square dish 40 to 45 minutes.
Cream butter and egg. Add molasses. Stir in dry ingredients, apple sauce, and raisins.
Bake in a buttered-floured 8-inch square dish 40 to 45 minutes.
Dessert Chocolate creme caramel
Serves: 8
Preparation time: 30 minutes
Cooking time:35 minutes
For caramel: 1/2 cup sugar
1/4 cup water
for custard:
6 ounces semisweet chocolate
2 cups milk
1 teaspoon vanilla extract
3 eggs
2 egg yolks
1/2 cup sugar
For caramel:
In a saucepan, combine 1/2 cup sugar and 1/4 cup water. When golden brown, carefully add 1/3 cup water to thin down. For custard: Preheat oven to 325 degrees.
Pour into 8 6-ounce ramekins to coat the bottom of the dishes evenly. Place the ramekins in a baking pan large enough to hold them without touching. Bring the milk to a boil in a medium saucepan. Pour in a mixing bowl. Add the chocolate and vanilla, and stir to melt.
In a large bowl, whisk the eggs and yolks with 1/2 cup sugar. Gradually whisk in the milk chocolate. Put through a strainer, then pour in the ramekins. Pour enough hot water into the pan to reach about half way up the sides of the ramekins. Bake for 30 to 35 minutes or until custards are just set in center. Transfer the ramekins to a rack to cool. Cover and refrigerate 3 hours or more.
To serve, run a knife around each custard, dip in hot water for about 2 minutes. Invert custards onto plates. Scrape bottom of ramekin molds and spoon caramel over the custard.
In a saucepan, combine 1/2 cup sugar and 1/4 cup water. When golden brown, carefully add 1/3 cup water to thin down. For custard: Preheat oven to 325 degrees.
Pour into 8 6-ounce ramekins to coat the bottom of the dishes evenly. Place the ramekins in a baking pan large enough to hold them without touching. Bring the milk to a boil in a medium saucepan. Pour in a mixing bowl. Add the chocolate and vanilla, and stir to melt.
In a large bowl, whisk the eggs and yolks with 1/2 cup sugar. Gradually whisk in the milk chocolate. Put through a strainer, then pour in the ramekins. Pour enough hot water into the pan to reach about half way up the sides of the ramekins. Bake for 30 to 35 minutes or until custards are just set in center. Transfer the ramekins to a rack to cool. Cover and refrigerate 3 hours or more.
To serve, run a knife around each custard, dip in hot water for about 2 minutes. Invert custards onto plates. Scrape bottom of ramekin molds and spoon caramel over the custard.
Dessert Poppy seed chocolate torte
30 minutes
Serves: 10
3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream
Serves: 10
Preparation time: 20 minutes
Cooking time:45 minutes
4 ounces bittersweet chocolate, chopped 3/4 cup sugar
6 tablespoons unsalted butter, room temperature
1 teaspoon vanilla extract
6 large eggs, separated
1/2 cup poppy seeds, ground (about 3 1/2 ounces)
2 tablespoons flour
powdered sugar
whipped cream
Preheat oven to 350 degrees.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.
Generously butter and flour 9-inch springform pan.
Melt chocolate in top of double boiler over simmering water, stirring chocolate until smooth.
Remove chocolate from over water.
Cool chocolate 10 minutes. Beat 3/4 cup sugar, butter and vanilla extract to blend.
Add egg yolks 1 at a time, beating well after each addition. Add melted chocolate; beat until just combined. Mix in poppy seeds.
Beat egg whites until stiff but not dry.
Fold half of beaten egg whites into chocolate mixture.
Fold flour into remaining beaten whites. Fold egg white mixture into chocolate mixture.
Pour batter into prepared pan. Spread to level.
Bake until tester inserted in center of torte comes out clean, about 45 minutes. Transfer pan to rack and cool completely.
Remove pan sides.
Sift powdered sugar over torte. Serve with whipped cream.
Dessert Flambeed bananas
Serves: 4
Preparation time: 15 minutes
Cooking time:10 minutes
1/3 cup dark brown sugar 2 teaspoons butter
1 teaspoon lemon juice
1/2 cup dark rum or bourbon
4 medium bananas, peeled and cut in halves
2 teaspoons butter
1/4 cup toasted sliced almonds
In a saucepan, combine the sugar, butter, and lemon juice.
Heat to melt butter. Add 1/4 cup rum.
Fry the bananas in butter until golden brown. Pour sauce over, and cook until tender.
Arrange bananas on a serving dish. Heat remaining rum. Ignite and pour over bananas.
Sprinkle with toasted almonds. Serve with rum and raisin ice cream, or cinnamon ice cream.
Heat to melt butter. Add 1/4 cup rum.
Fry the bananas in butter until golden brown. Pour sauce over, and cook until tender.
Arrange bananas on a serving dish. Heat remaining rum. Ignite and pour over bananas.
Sprinkle with toasted almonds. Serve with rum and raisin ice cream, or cinnamon ice cream.
Dessert Dutch apple pie
Serves: 8
Preparation time: 1 hour
Cooking time:1 hour
Pie Crust1¼ cups all-purpose flour, plus more for rolling out the dough
½ teaspoon salt
1 tablespoon sugar
3 tablespoons vegetable shortening or butter , chilled
4 tablespoons cold unsalted butter, cubed
4-5 tablespoons ice water
Apple Filling
5 large Granny Smith apples (about 2½ pounds)
4 large McIntosh apples (about 2 pounds)
¼ cup granulated sugar
½ teaspoon ground cinnamon
Pinch of salt
2 tablespoons unsalted butter
½ cup heavy cream
Streusel Topping
1¼ cups all-purpose flour
1/3 cup light brown sugar
1/3 cup granulated sugar
7 tablespoons unsalted butter, melted
1. For the pie crust: Process the flour, salt and sugar in a food processor until combined. Add the shortening or butter and process until the mixture has the texture of coarse sand, about 10 seconds. Scatter the butter pieces over the flour mixture; cut the butter into the flour until the mixture is pale yellow and resembles coarse crumbs, with butter bits no larger than small peas, about ten 1-second pulses. Sprinkle 4 tablespoons of the ice water over the mixture. Continue to pulse until the mixture comes together in a loose ball. Flatten the dough into a disk, wrap in plastic and refrigerate for at least 1 hour, or up to 2 days.
Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.
3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.
4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.
5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
Note: If you do not have a food processor, use this method to make the pie dough: In a large bowl, whisk together the flour, sugar and salt. Scatter the shortening and butter over the dry ingredients and, using a pastry blender or your fingers, work the fat into the flour mixture until it looks like coarse sand. Then sprinkle the water over the mixture and use a fork to incorporate until it is evenly moistened and the dough will hold together when pinched between your fingers.
2. Remove the dough from the refrigerator. Roll the dough on a lightly floured work surface to a 12-inch circle. Transfer the dough to a 9-inch pie plate. Ease the dough into the pan corners. Trim the dough edges to extend about ½ inch beyond the rim of the pan. Fold the overhang under itself; flute the dough or press the tines of a fork against the dough to flatten it against the rim of the pie plate. Refrigerate the dough-lined pie plate until firm, about 40 minutes, then freeze until very cold, about 20 minutes.
3. Adjust an oven rack to the lower-middle position and hat the oven to 375 degrees F. Remove the dough-lined pie plate from the freeze, press a doubled 12-inch piece of heavy-duty foil inside the pie shell, and fold the edges of the foil to shield the fluted edge; distribute 2 cups ceramic or metal pie weights over the foil. Bake, leaving the foil and weights in place until the dough looks dry and is light in color, 25 to 30 minutes. Carefully remove the foil and weights. Continue baking until deep golden brown, about 12 minutes more. Transfer to a wire rack and increase the oven temperature to 425 degrees F.
4. For the apple filling: Peel, quarter, and core the apples; slice each quarter crosswise into pieces ¼ inch thick. Toss the apples, sugar, cinnamon, and salt in a large bowl to combine. Heat the butter in a large Dutch oven (or pot) over high heat until foaming subsides; add the apples and toss to coat. Reduce the hat to medium-high and cook, covered, stirring occasionally, until the Granny Smith apple slices are tender and the McIntosh apple slices are softened and beginning to break down, about 10 minutes.
5. Set a large colander over a large bowl; transfer the cooked apples to the colander. Shake the colander and toss the apples to drain off as much juice as possible. Bring the drained juice and the cram to a boil in the now-empty Dutch oven over high heat; cook, stirring occasionally, until thickened and a wooden spoon leaves a trail in the mixture, about 5 minutes. Transfer the apples to the prebaked pie shell; pour the reduced juice mixture over and smooth with a rubber spatula.
6. For the streusel topping: Combine the flour and sugars in a medium bowl; drizzle with the melted butter and toss with a fork until evenly moistened and the mixture forms many large chunks with pea-sized pieces mixed throughout. Sprinkle the streusel evenly over the pie filling. Set the pie plate on a baking sheet and bake until the streusel topping is deep golden brown, 10 to 20 minutes. Cool on a wire rack to room temperature and serve.
conversion of liquids
Weights
Temperatures
Measures of non liquid ingredients
Non-liquid ingredients in volume converted
|
|||||||
|---|---|---|---|---|---|---|---|
Ingredient |
1 cup |
3/4 cup |
2/3 cup |
1/2 cup |
1/3 cup |
1/4 cup |
2 tablespoons |
| All-purpose wheat flour | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| All-purpose sifted wheat flour | 110 g | 80 g | 70 g | 55 g | 35 g | 27 g | 13 g |
| White sugar | 200 g | 150 g | 130 g | 100 g | 65 g | 50 g | 25 g |
| Powdered sugar/Icing sugar | 100 g | 75 g | 70 g | 50 g | 35 g | 25 g | 13 g |
| Brown sugar normally packed | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 23 g |
| Corn flour | 160 g | 120 g | 100 g | 80 g | 50 g | 40 g | 20 g |
| Cornstarch | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Rice (not-cooked) | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Macaroni (uncooked) | 140 g | 100 g | 90 g | 70 g | 45 g | 35 g | 17 g |
| Couscous (uncooked) | 180 g | 135 g | 120 g | 90 g | 60 g | 45 g | 22 g |
| Quick oatmeal (uncooked) | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Table salt | 300 g | 230 g | 200 g | 150 g | 100 g | 75 g | 40 g |
| Butter / Margarine | 240 g | 180 g | 160 g | 120 g | 80 g | 60 g | 30 g |
| Shortening | 190 g | 140 g | 125 g | 95 g | 65 g | 48 g | 24 g |
| Fruits and légumes chopped | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| chopped walnuts | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Nuts /ground almonds | 120 g | 90 g | 80 g | 60 g | 40 g | 30 g | 15 g |
| Fresh bread crumbs (not packed) | 60 g | 45 g | 40 g | 30 g | 20 g | 15 g | 8 g |
| Dry bread crumbs | 150 g | 110 g | 100 g | 75 g | 50 g | 40 g | 20 g |
| Parmesan grated | 90 g | 65 g | 60 g | 45 g | 30 g | 22 g | 11 g |
| Chocolate chips | 150 g | 110 g | 100 g | 75 g | 50 g | 38 g | 19 g |
As the sun rises or sets in Belgium
"May every sunrise hold more promise, and every sunset hold more peace."
The {Page Turner} E-Cookbooks
Library on a world cooking journey
46 Recipes
6 Appetizers
15 Main dishes
12 Side dishes
13 Desserts