Category: Vegetables

9th February 2016

Rabbit stew with prunes in Belgian beer

For some reason I often associate rabbit with Belgium and like to make a rabbit stew with prunes in Belgian beer. Perhaps because we had a rabbit when I was young and it was a Belgian race that grew rather fast. My parents thought they had bought a “dwarf “ rabbit that would live quietly in its cage and eat carrots, lettuce and other greens. […]

Main dish Pork Potatoes Vegetables

14th December 2015

Pork chops with celery and potato purée

Winter is the season for root vegetables like the celery, as well as the truffle. Celery is inexpensive while truffles are rather expensive, but there are ways to overcome this and add a bit of truffle flavour to a dish with truffle oil. So I did here, I cooked a chopped-up celery with six potatoes, then blended that with some stock, reheated it and added […]

Main dish Offal Veal Vegetables

17th September 2015

Veal kidneys and cauliflower

The butcher had some nice veal kidneys – bright purple in white kidney fat that he removed for me. I like kidneys but we do not eat them often because of the high cholesterol content. But they are a source for many minerals. Cauliflower has no cholesterol and is rich in vitamins and minerals.

Cheese Main dish Rice Vegetables

26th May 2015

Green asparagus risotto

When the vegetable stand on our market had French green asparagus, I could not resist buying them and decided to make a spring risotto. White asparagus are available in the south of the Netherlands; solid and straight stems that make a wonderful meal with eggs, potatoes and cream. In France, the white variety, sometimes with violet heads, comes from the Loire valley and the sandy […]

Beans Main dish Offal Veal Vegetables

23rd May 2015

Veal kidneys with broad beans

The French eat more offal than many other nationalities. In the Netherlands, I sometimes ate liver or blood sausage but that was about it. In France, I discovered sweetbread, kidney and spleen but I have not yet dared to eat heart or lungs. A French editor once tested my willingness to adapt to France and the French way of life by ordering me a plate […]

Main dish Poultry Vegetables

13th April 2015

Poached Bresse chicken with bear garlic

I love to cook with the seasons and to use seasonal products, provided they are not very expensive such as the morel mushrooms at the moment. One of the early manifestations of Spring is the appearance of young shoots of various vegetables and plants. Such as bear garlic. I first ran into this herb in Switzerland where you can find it in the shades in […]

Beef Main dish Seafood Vegetables

16th March 2015

Beef and oyster pie with ginger

Beef and oyster pie is an old English recipe that stems from the times that oysters were so plentiful that they were cheap enough for the poor to eat. Beef was not cheap but the meat used was not a prime cut. Many recipes use a pint of British ale in the broth. Beef and oyster sauce is a common dish in Asia, and almost […]

Main dish Vegetables

17th February 2015

Rabbit with prunes and cider

Rabbit is relatively lean meat and not expensive. The animals multiply fast and a lot because they have many natural enemies and feature on the menu of various wild animals and birds of prey. Man has also been catching rabbit for centuries. It easily falls prey to traps and can be blinded with strong lights, and many poor peasant people have eaten rabbit and made […]

Game Main dish Vegetables

9th October 2014

Grouse on sauerkraut

One of the earliest kind of game on the markets is grouse. In France it is imported from Scotland. The poultry man assured it was hunted grouse but I have my doubts due to the quantities – I fear the bird is reared and then shot. At least this means there is less of a burden on the wild population.

Main dish Poultry Vegetables

24th September 2014

Chicken with 40 cloves of garlic, revisited

The chicken with 40 cloves of garlic is one of those rustic traditional dishes that are a pleasure to make and eat. Forty is just an approximative figure, as in Alibaba and the forty thieves, but there is indeed a lot of garlic in it. You do not peel the garlic but let it cook in oil so that you get a puree that can […]