Jan’s Belgian Waffles
This is a great recipie, but it barely makes 4 waffles. I’ve quadrupled it before and it turned out great!
Beer- and Onion-Braised Chicken Carbonnade
DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. Carbonnade is a Belgian beef stew flavored with beer, onions, and brown sugar. Bon Appetit substituted chicken thighs for this twist on an old favorite. Serve over egg noodles.
Easy Cheese, Potato and Ham Soufflé
Serve this as an impressive starter or a light main meal – it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make – honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free…..but even that is not that essential. I sometimes add bacon instead of the ham – just brown and crisp it up first, and then crumble it before adding.
Stewed Veal in a Cream and Lemon Sauce
This recipe is from the ‘Compleat Housewife’ written in 1729. It is a most satisfying and delicate dish, and is traditionally served with plain, boiled, fluffy rice.
Breakfast in Bread
This is so yummy, not to mention pretty! Adapted from Better Homes & Gardens magazine. A European recipe(English and French), also much enjoyed in the Northeast!
