Belgian Fries With Andalouse Sauce
Belgian fries are cooked twice for a soft middle and crisp outside and served with a mayo sauce called Andalouse, found online at allrecipes and the best fries I’ve ever made
Elegant Beef Blue
The perfect solution to the “blues”! A heavenly dish made with blue cheese! This dish won second place in the 1993 Georgia Beef Cookoff! Credit goes to Rebecca Gulledge of Marietta, Ga. Blue cheese is believed to have been discovered by accident. The caves (in France) that early cheeses were aged in shared the properties of being temperature and moisture controlled environments, as well as being favorable to many varieties of mold. Roquefort is said to have been invented in 1070 AD. Gorgonzola is one of the oldest known blue cheeses, having been created around 879 AD, though it is said that it did not actually contain blue-veins until around the 11th century. Stilton from England is a relatively new addition occurring sometime in the 18th century. Many varieties of blue cheese that originated subsequently were an attempt to fill the demand for Roquefort-style cheeses that were prohibitive either due to cost or politics.
Can-Can Canapés! Boursin Baguette Bruschetta
Ooh la la! Let’s do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta!
Traditional French Pistolets – Little Onion and Rye Bread Rolls
These lovely little dinner or breakfast rolls are found everywhere in Belgium, and in most parts of France too. The last time I had them was a cosy Bed and Breakfast in Bruges, where they were served warm with fresh butter and boiled eggs for breakfast. They can vary in what type of flour is used, but they must always have the distinctive split, due to them being cut with the handle of a wooden spoon before baking. They are crusty and yet light inside, and make great sandwiches for picnics or a light lunch. This recipe is the result of numerous trial and error baking sessions, and the pistolets bread rolls are nutty and full of onion flavour. I start these off in the bread machine for ease when I am pushed for time, but they are just as easily made the more traditional way, mixing and proving by hand. NB: As one reviewer found out, baking can be a challenge, and in most cases an exact science. Do try to stick to the recipe as written – you won’t be disappointed! Thanks!
Chicory/Witlof With Gruyere and Ham
I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, … hearty comfort food 🙂 Gruyere cheese gives this recipe a flavour all of its own. Enjoy!
