Tag Archives: carrot

Jordan…

Monday, July 15 –

I’m late on this post. I know it. SUPER late, really. To tell you the truth, I lost my mojo for this project somewhere along the last few weeks. I’m trying to get it back, but it’s a struggle. So here’s this one, and I will try my best to get back on photo(25)board with it…

This dinner was just BestestFianceEver and me, but we were hoping to have yummy leftovers for lunch. So we took a pound of ground lamb, one onion finely chopped, some garlic, some spices, an egg, and a grated carrot and mixed it altogether. It ended up being super, extra oniony – but that’s ok because we love onion. I made them into round-ish patties instead of balls because they tend to cook faster and more evenly on the stove. Then I threw them onto a hot pan that had a little coating of oil.

While those were cooking I started on the sauce. And I have to ask – how do you boil two teaspoons of water for several minutes? I have no idea. So I put two teaspoons of water into a coffee mug, put the saffron threads in with it, covered it with plastic wrap and microwaved it for three minutes. That was about as close as I knew how to pull that off. I took the wrap off and put the rest of the ingredients in and ended up doubling the lemon (so one whole lemon, juiced) and extra parsley.

BestestFianceEver made rice and a salad (yes, a salad – it was hot outside and it sounded good). Once the meat was done cooking we were good to go for dinner. The meatballs ended up super crumbly because of the meat-to-onion ratio, but the flavor was good. The sauce was still a little tasteless but it went pretty well with the caraway seeds in the meat. All in all this dinner gets a thumbs up.

Jordan
(recipe borrowed from the cooks at: http://khanapakana.com)

Jordanian Meat Balls

  • Lean Minced Lamb or Mutton 350 gm
  • Small Onion finely chopped 1
  • Garlic 1 clove
  • Fresh Thyme 1 tsp
  • Caraway Seeds 1/2 tsp
  • Paprika 1/2 tsp
  • Egg 1
  • Salt to taste
  • Black Pepper to taste
  • All Spice Powder 1/4 tsp
  • Carrot Grated 1/2
  • Oil as required for grilling

For the sauce:

  • Saffron Threads a few
  • Boiling Water 2 tsp
  • Fresh Parsley 2 tbsp
  • Lemon 1/2
  • Yogurt Unsweetened 1 cup
  • Salt to taste

Cooking Directions:      In a bowl mix the lamb mince, onion, garlic, thyme, caraway seeds, all spice powder, grated carrot, paprika, salt and black pepper along with the egg.    Mix well to combine.    Shape the mixture into approximately 16 balls and refrigerate for at least 20 minutes.    Soak the skewers in cold water.    Carefully thread the meatballs onto the skewers and grill on a well greased grill either charcoal or a grill pan and cook for about 10-15 minutes until meat is cooked through making sure to rotate the skewers whilst cooking.    For the sauce soak the saffron threads in the boiling water for about 10 minutes with a pinch of sugar, stirring occasionally.    Add 2 tbsp chopped parsley and the rind of 1/2 lemon along with the yogurt to the saffron and soaking water.    Transfer it all into a small bowl for serving.    Serve the ready meatballs with the sauce, lemon wedges and sprinkle with some more caraway seeds and fresh parsley.


Isle of Man…

Tuesday, May 7 –

I cooked a whole rabbit. It was a little bit strange because I had to get past the “fluffy bunny” image in my head. But in the end, it turned out pretty darn yummy.photo(4)

I thawed the rabbit, rinsed it off, got rid of the innards that they left inside, and put it in a glass baking dish. Then I chopped up a big carrot and a turnip and put them around the rabbit. I then put four slices of bacon across the rabbit, crisscrossing them so that they sat on the meaty parts. Then I put the dish into a 375* oven for 30 minutes, then I flipped the rabbit and repositioned the bacon and cooked it for another 45 minutes.

In a pan on a stove I sauteed some onions in a little bit of olive oil. Once they were soft, but before they browned, I sprinkled sage on them and stirred it in. Then I turned the heat off and set it aside. In another pan I boiled water and butter, throwing in a packet of boxed stuffing, then adding the onion and sage once it was done.

To serve I carved the meat off the rabbit and divided it between four plates. Next to that was the carrot and turnip slices. Then the stuffing. Dinner was served!

The meat was juicy and tender like the dark meat of a slow-roasted turkey. The carrots and turnips were crisp but cooked. The stuffing was perfect, especially with the onion and sage. And the bacon added that extra perfect flavor, as bacon usually does.

Then ChinUp and MyBuddy served up dessert that they had made, which was a chester pudding. It tasted like a tart lemon meringue with almonds on top. Good flavor and a great way to end a meal. photo(5)

I’m off on vacation next week, so I will be back with more delicious meals after that. Cheers!

Isle of Man
(recipe borrowed from the cooks at: www.iofm.net)

Roast Rabbit with Sage and Onion Stuffing

  • 1 Rabbit – skinned and prepared
  • Sage and Onion Stuffing
  • Bacon Fat
  • Potatoes, Carrots and Turnips.

Clean the skinned rabbit in salted water. Stuff the belly with sage and onion stuffing, Draw the sides together and stitch up. Spoon bacon fat over the rabbit and bake in a moderate oven for about two hours. Serve with potatoes, carrots and turnips.

The Stuffing

  • 4 oz. Dry Bread
  • 2 Large Onions
  • 1 Tablespoon Mashed Potato
  • 2 Teaspoons Dried Sage
  • a Knob of Margarine
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper.

Pour warm water over the dry bread and leave to soak. Meanwhile boil the onions until tender and chop them finely. Drain the water off the bread, pressing out as much moisture as possible. Crumble the bread into the chopped onions. Add the mashed potato, margarine and chopped sage, and season well with salt and pepper.


Ireland…

Saturday, May 4 –

Whiskey – lots and lots and lots of whiskey. Accompanied by lots of wonderful food. Did I mention whiskey? Ok, great. Let’s see if I can remember everyone who was there: Hot Momma, Mr. Hero (chicken and 21098_571154629582519_158003147_ndumplings, whiskey and chasers), BabyBear, BigMan (juice for drinks), RubsWithLove (vodka), Sir VJ (corned beef hash), ChinUp (potato leek soup), MyBuddy (soda bread), BirthdayShots (whiskey), FootballTamer (whiskey souffle dessert), BestestFianceEver (Guinness), and yours truly (Dublin coddle).

I cooked the bacon until crisp but not burnt and then broke it up into pieces, which I set aside. I browned the sausages on two sides, but didn’t cook them all the way through, and then set them aside. I cut up four potatoes, two onions, and two carrots, and some garlic, threw them into a big pot, dumped bacon grease on top, and cooked while I was cooking the meats in batches. I then took two glass baking dishes and put the sausages in first, dumped the veggies on top, sprinkled the bacon on the veggies, and then poured one bottle of hard cider over the two dishes. I covered it in foil and baked in a 375* oven for about 40 minutes. (I didn’t have a pot big enough to fit all of that on the stove, so I figured the oven would work just as well.

The Dublin coddle was good, but a little plain. The cider soaked into the potatoes to make an interesting flavor. I’m not sure I would commit to that many calories again, but it wasn’t bad. The chicken and dumplings was more of a soup than a casserole, but the flavor was great and I would totally eat it again. The corned beef hash was so good I had to put my plate away so that I would stop eating it. The potato leek soup was perfect, creamy, and a pleasure to eat. I am stealing that recipe for making in the near future! The soda bread was pretty good, I’m not usually a fan of soda bread, but this one wasn’t too bad. The whiskey souffle dessert was SO GOOD. Holy goodness. I can’t even tell you how wonderful it was, you just need to go make it and experience it yourself!

All in all, it was a huge success, we had great food outside in a wonderful warm spring evening, with LOTS of booze. We even got the fire pit going and spent relaxing time just hanging out. I couldn’t have asked for a better evening. Thank you to everyone who came to share Ireland with me!

Ireland
(recipe borrowed from the cooks at: www.ireland-information.com)

Dublin Coddle

  • 1 pound bacon slices
  • 2 pounds pork sausages
  • Some bacon fat or oil
  • 2 large onions, sliced
  • 2 cloves garlic
  • 4 large potatoes, thickly sliced
  • 2 carrots, thickly sliced
  • 1 large bunch of fresh herbs, tied with string
  • black pepper
  • hard cider (apple wine) or apple cider
  • fresh parsley, chopped for garnish

Lightly fry the bacon until crisp. Place in a large cooking pot. Brown the sausages in some bacon grease or vegetable oil. Remove and add to pot. Soften sliced onions and whole garlic cloves in fat, then add to pot with potatoes and carrots. Bury the bunch of herbs in the middle of the mixture. Sprinkle with pepper. Cover with cider. Cook 1 1/2 hours over moderate heat, do not boil. Garnish with chopped parsley. Serves 6.


Fiji…

Friday, October 5 –

Fiji turned into a house full of friends, an entire kitchen full of food, and lots of empty wine bottles by the end of the night. We had: BestestFianceEver, Bestie Extraordinaire, Mistress Whiskey, MoneyShot, RubsWithLove, Sir VJ, GingerNuts, NoPoots, ChinUp, and MyBuddy. Bestie Extraordinaire and Mistress Whiskey made squash and chana dhal, MoneyShot brought a salad and wine, RubsWithLove made a ceviche, Sir VJ made crabby patties and a remoulade, GingerNuts and NoPoots brought wine and bread, ChinUp and MyBuddy made ginger fish and brought wine, and I made Fijian raita, chicken palau, and rice and brought wine. Holy goodness, it was a lot of food and wine!

I started by making the raita so that the flavors could sit and blend a little in the fridge. I grated the cucumber and lightly salted it and let it sit in a colander while I grated the carrot and chopped the jalapeno. Blended altogether in the yogurt it turned a pale orange color from the carrot juices. I wrapped it up and let it chill while I started on the chicken.

Starting the chicken dish I chopped an onion, the cloves of garlic, the jalapenos (keeping the seeds), and the chicken and set them separately in bowls. I also chopped half an onion and the cilantro for the rice. With the pan hot I put in the oil, then the onion and garlic, then the spices (using curry powder instead of curry leaves, but everything else as it is listed below). Once the onion was translucent and starting to brown I put in the rest of the spices and the jalapenos. In went the chicken and the salt. Left to simmer I moved on to the rice.

I changed up the rice so that I sauteed the onion, spices, and rice but then I dumped it all into my rice cooker. I knew I had someone that was coming over that doesn’t like to eat chicken and I wanted the rice available as a side without being tainted, so I kept them as separate dishes.

Did I mention there was a lot of food? Delicious, aromatic, mouth-watering food. The crabby patties with the remoulade were everything you ever wanted out of a crab cake. The squash and chana dhal was flavorful without being too spicy. It had a good, not-too-gooey texture. The chicken palau was spicy but a little dry. It could have been cooked for much less time. The ginger fish was moist, flaky, and simple in flavor, which worked really well with the rest of the dishes on the plate. The rice went with everything. The salad added a good crunch. And last but not least, the ceviche was so good that I can’t even properly explain it. Wrapped in butter lettuce with tender fish and a tangy sauce, it was perfect.

There might have been 11 of us, but we were all well fed that night. Three cheers to Fiji and their exceptional food!

Fiji
(recipes borrowed from the cooks at: www.angelfire.com and www.fijibure.com)

Fijian Raita

  • 2 cups light sour cream or yogurt
  • 1 cucumber, grated
  • 1 carrot, grated
  • 1 clove garlic, minced
  • 1 green chili such as Serrano or jalapeno, seeds and stem removed, minced
  • 1 teaspoon cumin
  • Salt to taste

In a bowl, combine all ingredients and mix well. Allow to sit for an hour to blend the flavors. Yield: 6 servings. Heat Scale: Medium

Chicken Palau (Pulao)

  • 1 whole chicken (cut in curry pieces)
  • oil 4 tablespoons
  • 1 onion, chopped
  • 5 cloves of garlic, chopped
  • curry leaves – 6
  • cumin seeds (jeera) 1 teaspoon
  • mustard seeds (sarson) – 1 teaspoon
  • fenugreek seeds (methi) – 1/2 teaspoon
  • cardamom pods – 3
  • cloves – 3
  • cinnamon stick – 1 small piece
  • Palau masala or garam masala – 2 teaspoons
  • 3 chilies – chopped
  • salt to taste

For rice

  • water – 6 cups
  • rice – 3 cups, washed and drained well
  • ghee or oil 3 tablespoons
  • 1 onion
  • cardamom pods – 3
  • cloves – 3
  • cinnamon stick – 1 small piece
  • 1/4 chopped fresh coriander leaves (dhania)

Method:  Heat up a fairly large pot, add oil, then onion, garlic, curry leaves, cumin, mustard, fenugreek, cardamom, cloves and cinnamon stick. Cook for stir for approximately 5 minutes. You may add a little more oil if it sticks to pan. Add palau masala or garam masala and chili. Stir for a minute then add chicken. Stir for a couple of minutes. Add salt. Let cook for 45 minutes on slow/medium heat. Add 1/4 cup water if it sticks. On another burner heat up ghee [clarified butter]. Add onion, cardamom, cloves and cinnamon. Add rice and fry for approximately 5 minutes. You may add a little oil if it sticks to pan. Add water and let cook for ten minutes. Add cooked chicken. Stir all together and let cook for a further 10 to 15 minutes on low heat without opening lid. Lastly add coriander, stir and switch off burner. Adjust salt. Serve and enjoy.

Ginger Fish

  • 2-3 pounds of snapper, grouper or cod — or any firm white fish
  • 1 lemon
  • 2 T vegetable oil
  • 1/4 cup Soy Sauce
  • 1/4 cup corn oil
  • 3/4 cups white wine
  • 1 clove garlic, crushed
  • 2 tsp grated fresh ginger root
  • 2 tsp sugar
  • parsley, coriander or slivered ginger root for garnish

Rinse & dry fish well. Cut lemon in half and squeeze, rubbing juice into fish, inside & out. Refrigerate for about an hour then rub with vegetable oil and place in a shallow baking dish. In a blender, mix thoroughly soy sauce, corn oil, white wine, garlic, sugar and ginger. Pour over fish. Bake at 350 degrees for about 40 minutes until the fish flakes easily and juices are opaque. Baste frequently with sauce. Garnish & serve. Yields 6 portions.

Squash and Chana Dhal

  •   1 cup channa dhal (yellow split peas)
  • 1 small yellow squash, peeled and sliced
  • 2 teaspoons vegetable oil or clarified butter
  • 2 medium onions, chopped
  • ½ teaspoon turmeric powder
  • 1 teaspoon cumin seed
  • 1½ teaspoons red chili powder
  • 1 teaspoon mustard seed
  • ½ teaspoon crushed garlic
  • ½ teaspoon minced ginger
  • ½ teaspoon salt
  • 1/4 cup lemon or lime juice
Wash the split peas thoroughly and place in a pan with four cups of lightly salted water. Boil, uncovered, until the peas are soft, about 20 minutes. Add the squash and simmer for about 10 minutes, or until the squash is soft. While the squash is simmering, heat the oil in a saucepan and saute the onions for three minutes. Add the remaining ingredients, except the lime juice, and stir well. Continue to saute for 5 minutes.

Ecuador…

Friday, August 10 –

One more for today…

This dinner was a little smaller, but had a whole lot more flavor. Holy wow, one of the recipes from this dinner rocked my world. We were only five for this dinner: Bestie Extraordinaire, BestestEverFiance, Sir VJ, and RubsWithLove. Sir VJ and RubsWithLove brought marinaded shrimp, rice, sauce, and avocado puree. I made slow cooked lamb shanks and mango, avocado, and arugula salad. BestestEverFiance helped to make the magic happen and helped do all of the dishes, like always.

I made the recipes below exactly as they are written. I chose to bake the shanks in the oven in a baking dish covered with foil. It only took about two hours total for them to be fall-off-the-bone done.

The lamb was tender but a little bit oily for my tastes. The sauce that went with it was a perfect level of flavor. The salad was really good, and I will definitely be making it again. The shrimp with the sauce and the rice and the avocado was so good that thinking about it makes me want more for dinner tonight. And then I tasted the shrimp by itself and realized that it was possibly one of the best shrimp flavors I have EVER had. If you like shrimp, steal this recipe and go home and make it. You will not be disappointed!

Ecuador
(Recipes borrowed from the cooks at: www.food.com)

Slow Cooked Lamb Shanks (Seco De Chivo)

  • 4 lamb shanks
  • 1 tablespoon olive oil
  • 24 ounces beer (or 12 ounces beer & 12 ounces water)
  • 1 bunch fresh cilantro leaves , washed well
  • 1 1/2 teaspoons brown sugar (I use brown sugar Splenda)
  • 1 large onion , chopped
  • 3 medium tomatoes
  • 2 tablespoons ketchup
  • 1 carrot
  • 1/2 stalk celery
  • 1 garlic clove
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon cumin powder

Directions:

1    Brown meat and onion in olive oil. Remove meat to slow cooker or heavy dutch oven.

2    Place onion, tomatoes, cilantro, carrot, celery, garlic, brown sugar, ketchup, seasonings & beer in food processor. Process until everything is thick puree consistency.

3    Pour beer mixture over the lamb and cook at low heat for 2-3 hours if stove-top. If you are using the oven, 325 degrees for 2-3 hours. If using a crockpot, cook on low for 4-6 hours, depending on size of the shanks.

Mango, Avocado and Arugula Salad

Spicy orange vinaigrette

  • 1 tablespoon champagne vinegar
  • 4 tablespoons orange juice , about 1/2 orange
  • 2 tablespoons lime juice , about 1/2 lime
  • 4 tablespoons olive oil
  • 1/2 teaspoon cumin
  • 2 tablespoons finely chopped cilantro
  • 1 red chili peppers or 1 hot pepper , sliced
  • salt and pepper

Salad

  • 1/2 red onion , sliced
  • 6 cups arugula leaves
  • 1 mango , peeled and cut into long slices
  • 1 avocado , peeled and sliced
  • 1 tablespoon lime juice

Directions:

1    Combine all the ingredients for the salad dressing in a jar, close it tight and shake until the ingredients are well mixed.

2    Soak the onion slices in warm water with a dash of salt and 1 tbs lime juice for about 10 minutes.

3    Rinse and drain the onions slices.

4    Toss the arugula leaves with half of the vinaigrette.

5    Add the avocado slices, mango slices and onion slices to the arugula mix, drizzle the remaining vinaigrette on top.

6    Serve immediately.

More Ecuador Recipes

Camarones Guayaquil:

  • 1/2 cup rum
  • 1 lb large shrimp, shelled and deveined
  • 1/4 cup honey
  • 1 tablespoon fresh ginger, grated

Directions: 1 Mix the rum, honey and ginger together and pour over the shrimp. 2 Marinate for two hours. 3 Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes). 4 You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.

Aji (Ecuadorean Hot Sauce):

  • 4 hot red peppers (aji peppers or similar small hot peppers)
  • 2 garlic cloves
  • 1/2 cup water
  • 2 tomatoes, peeled and chopped
  • 3 tablespoons scallions, chopped
  • 1 tablespoon fresh coriander, chopped
  • 1 tablespoon fresh flat leaf parsley, chopped
  • 1 lemon, juice of
  • 2 tablespoons olive oil
  • 1 tablespoon salt

Directions: 1 Combine the water, peppers and garlic in the blender and blend well. 2 Strain the liquid into a bowl and discard any solids. 3 Add the balance of the ingredients and mix well. {I added a smidgen of habenero too.}


Bulgaria…

Friday, February 10 –

As I sit here trying to think of what to say about this dinner, my mouth is literally watering. Just remembering the smell of the food cooking is making me want to make it again for dinner tonight.

I definitely changed this recipe, but I’m sure it would be good as written too! I only made one eggplant for the four of us (Wonderful Boyfriend, Roommate Extraordinaire, and our new guest, LostBoy) and cut the ingredients down accordingly. I used one shredded carrot, two celery stalks, four roma tomatoes, and two sweet onions. I also used one pound of ground lamb and an entire bulb of garlic. So I started with cooking the lamb, then added the onion and garlic, then the celery and carrot, then the tomatoes, and then topped it off with salt, pepper, and crushed red pepper. (I know what you’re thinking… “This isn’t really the recipe at all!” And you’d be mostly right. I used the recipe as the base and expanded it to a full entree from there.) I let the mixture simmer down a little while I scooped out the middles of the eggplant. Then I filled it with the lamb and veggie mix, surrounded it with the rest, topped it with a light sprinkle of parmesan, and baked it for 25 minutes. The smell was intoxicating, let me tell you!

On the side I served a small green salad and some fresh sourdough bread. For LostBoy and I, I also made black pepper mushrooms (olive oil, sliced mushrooms, garlic salt, and a half a ton of black pepper – saute until soft). I felt like it needed a little bit extra (the salad and mushrooms) and something to scoop up the yummy juices (the sourdough). Definitely good choices!

The eggplant was firm but well cooked. The lamb and veggie mix was full of flavor with a slight heat-spice because of the red peppers. The salad was a great starter. And the bread was a great way to soak up the juices!

Things I have learned: You can eat eggplant skin! Weird! Of the few ways I’ve ever cooked it the recipes always said to peel them first. So surprise, surprise, you can eat the skin. It definitely changed the flavor a little, but in a good and interesting way. So next time you think to cook eggplant, don’t be afraid to leave the skin on!

Bulgaria
(recipe borrowed from the cooks at: www.findbgfood.com)

Imambayalda (Babaganoush, Stuffed Eggplants)

  • 4 eggplants
  • 6 tomatoes, grated
  • 5 onions, chopped
  • 2 carrots, grated
  • 1 celery, grated
  • 4 cloves garlic, finely chopped
  • half a lemon,
  • 1 bay leaf,
  • parsley,
  • peppers,
  • half a cupful sunflower oil,
  • salt

Preparation:  Remove the top of the eggplants and scoop out the soft insides (you should end up having 4 hollow eggplants with half of their meat still on the sides). Heat the oil and cook the onions until golden. Add the carrots, celery, tomatoes, garlic and parsley, add the bay leaves and some water and sauté for 5 minutes. Stuff the eggplants with this mixture (you can add some of their meat you scooped out if you don’t have enough ingredients to fill them with), top with a slice of tomato and bake in a 375F oven for 25 minutes. Serve warm or cold.


Belgium…

Monday, November 21 –

Today we added a new face to this project, LightsOn (sorry, it’s an inside joke that I just couldn’t help). He’s new to the idea, new to the project, and new to my cooking. So much bravery all in one go! 😉 We also had WingWoman, Roommate Extraordinaire, and of course my Wonderful Boyfriend.

This dinner was chicken soup, two different kinds of cooked Brussels sprouts, french bread baguette, and dessert made by WingWoman. So I started with the chicken soup by chopping all the veggies and getting them into the pan with the butter. I used dried spices instead of bundles of fresh (it’s the week of Thanksgiving, so please don’t judge me!) and used one rounded palm-full of each. I also skewed the chicken a little by chopping the chicken while it was raw into mouth-sized pieces and dumping them into the boiling chicken broth. I stirred it altogether and let it simmer until it was done. I whisked the cream and the egg yolk together and scooped out a couple of cups of broth that I added a little bit at a time so the mixture would come up to temperature and blend well (good trick for most recipes that add dairy or egg to anything warm). Then I just let it simmer together to blend the flavors together.

The Brussels sprouts I did two different ways because WingWoman can’t have gluten (so no beer) and I don’t normally like beer, so I wanted to give myself another way to enjoy the combination of soup and greens. The recipe from Belgium has you simmer them in beer (I used a German beer because I was rushed and that’s all Safeway had), then strain them and saute them in butter and salt. The other way I cooked them, how I normally cook them, is in bacon fat. I cooked about five strips of bacon, which were cut up into pieces, pulled the bacon out, threw the sprouts and about a half of an onion in, added some garlic salt and pepper, and let them get crispy and browned. At the end I throw the bacon back in and serve it. Everything is better with bacon, I swear it!

Roommate Extraordinaire took care of slicing, buttering, and garlic salt-ing the baguette, which we toasted in the oven just long enough to brown it a little. We both thought it would be better in soup if it had a little crunch.

Roommate Extraordinaire brought beer, two different Belgian styles that he and Wonderful Boyfriend both agreed were delicious. LightsOn brought two different wines, which were amazing and went perfectly with the dinner.

WingWoman made the dessert, which was simply heaven. Pure, sugary bliss in a cup. The photo doesn’t really do this amazing dessert justice, believe me. It was blended strawberries, cream, and sugar on the top with strawberries and Grand Marnier on the bottom. Make it, savor it, and thank her for the recipe. I’ll add it to the recipe page so it will live on forever where everyone can find it.

Things I have learned: Asking guests to bring wine and dessert makes this whole adventure a whole lot more fun. (Not that my diet would agree…) Adding more people to my blog list has become a fun and unique challenge to find fun names for them. And I look forward each week to the different flavors this journey helps me create. Four and a half years? To go around the world with my friends and loved ones? To learn to make all of these fun recipes? Priceless.

Belgium
(recipes borrowed from the cooks at: www.foodnetwork.com, www.recipes4us.co.uk, and answers.yahoo.com)

Waterzooi de Poulet

  • 2 tablespoons butter
  • 2 carrots, peeled and diced
  • 2 leeks, chopped, rinsed and dried
  • 2 all-purpose potatoes, peeled and diced
  • Salt and white pepper
  • 6 cups chicken stock or broth
  • 1 fresh bay leaf or 2 leaves dried
  • 4 sprigs fresh parsley, plus a handful chopped for garnish
  • 4 sprigs fresh thyme
  • 4 boneless, skinless chicken breasts, 8 ounces
  • 1 cup heavy cream
  • 1 large egg yolk
  • Crusty baguette, warmed, for passing

Directions: In a deep pot over moderate heat melt butter and saute the vegetables for 5 minutes. Season with salt and white pepper. Tie together bay, parsley and thyme and add to the pot with stock or broth. Cover the pot and raise heat to bring liquid to a boil. Add chicken to the pot, cover and reduce heat to medium low. Poach the chicken 10 minutes. Uncover the pot. Remove chicken and slice. Whisk cream and egg together. Add a ladle of cooking broth to cream and egg to temper it. Stir cream and egg mixture into the waterzooi and stir constantly for 2 to 3 minutes to thicken. Add chicken back to the pot along with chopped parsley. Adjust seasoning. Ladle waterzooi into warm shallow bowls and serve with crusty baguette for dipping.

Brussels Sprouts in Beer

  • 450g/1lb Brussels Sprouts, trimmed
  • Approx. 480ml/16fl.oz. Dark Beer
  • 1/2 teasp Salt
  • 3 tbsp Butter

Instructions

1.  Place the sprouts in a medium saucepan and pour in enough beer to cover.

2. Bring to the boil then reduce heat and simmer for 15-20 minutes or until tender, adding more beer if necessary.

3. Drain well then return to the pan, season with salt and add the butter. Stir over a low heat until the butter has melted and coated the sprouts. Serve immediately.

Belgium Strawberry Mousse

  • 1 Pound Strawberries — sliced
  • 2 Tablespoons Granulated Sugar
  • 1 Tablespoon Kirsch Or Grand Marnier
  • 1/2 Cup Confectioner’s Sugar
  • 1 1/4 Cups Whipping Cream

Directions: Place half the strawberries in bowl and sprinkle with the granulated sugar and kirsch. Let macerate for 15 minutes. Puree the remaining strawberries together with the confectioner’s sugar. Whip the cream into stiff peaks. Reserve a quarter of the whipped cream for garnish and refrigerate. Carefully fold the remaining cream into the pureed strawberries. Arrange the macerated strawberries in 4 wine glasses, reserving a few slices for garnish. Fill the glasses with strawberry cream, cover with plastic wrap and refrigerate for a few hours. Pipe the reserved whipped cream through a pastry bag fitted with a star tip and decorate with sliced strawberries.