Brussels Sprouts in Vinaigrette
We always enjoy vinegar on our cabbage, greens and Brussels sprouts. This recipe is from the Daytona News-Journal and was adapted from the Washington Post.
Rainbow Kale Slaw
This recipe will easily double for a big group or potluck. If you can, use lacinato kale, it’s not as tough as curly kale and lends itself well to raw salads like this one.The dressing is lovely with orange juice, mustard, and balsamic vinegar!
Belgian Endive Salad
This salad is so attractive sitting by each place. You can vary the filling to suit your taste – make it hotter, add a dressing, salt & pepper it etc.
Grilled Belgian Endive
Who knew salad ingredients would taste so good grilled? A simple and elegant accompaniment to any dish. This can be prepared on the outdoor grill or easily made up on a stove top grill pan.
Quatre Épices – French Four Spice Mix from the Auberge
The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a “sweet” quatre épices spice mix as well a “savoury” quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess!
