Recipezaar: Belgian,Vegetables recipes

Salad Frisee with Endive, Canadian Bacon, & Croutons

Tue, 30 Oct 2001 18:24:37 -0500

-- posted by LikeItLoveIt

Moules Et Frites (Mussels and Fries)

Tue, 30 Oct 2001 18:24:52 -0500

. -- posted by LikeItLoveIt

Mussels With Curry Cream Sauce

Tue, 30 Oct 2001 18:25:08 -0500

-- posted by LikeItLoveIt

Chicken Waterzooi Stew

Tue, 30 Oct 2001 18:25:25 -0500

. -- posted by LikeItLoveIt

Asparagus in the Flemish Manner

Sun, 18 Nov 2001 11:41:03 -0500

When serving this dish, make sure EVERYTHING stays warm. -- posted by LikeItLoveIt

Flemish Beef Stew II

Mon, 19 Nov 2001 09:41:54 -0500

-- posted by LikeItLoveIt

Belgian Meatballs Braised in Beer

Mon, 19 Nov 2001 09:41:57 -0500

-- posted by LikeItLoveIt

Green Beans, Potatoes and Bacon Salad from Liege

Mon, 19 Nov 2001 09:42:02 -0500

. -- posted by LikeItLoveIt

Fried Fish Balls from Brussels

Mon, 19 Nov 2001 09:42:15 -0500

-- posted by LikeItLoveIt

Belgian Hutsepot

Mon, 19 Nov 2001 09:42:27 -0500

-- posted by LikeItLoveIt

Cold Egg and Leek Hors d'Oeuvre

Mon, 19 Nov 2001 09:42:42 -0500

-- posted by LikeItLoveIt

Lobster Ganda

Mon, 19 Nov 2001 09:42:45 -0500

-- posted by LikeItLoveIt

Flemish Beef Stew

Mon, 19 Nov 2001 09:42:49 -0500

-- posted by LikeItLoveIt

Flemish Mussel Croquettes

Tue, 20 Nov 2001 12:09:01 -0500

-- posted by LikeItLoveIt

Flemish Fishermen's Salad

Tue, 27 Nov 2001 13:04:39 -0500

-- posted by LikeItLoveIt

Asparagus with Fish and Eau de Vie

Tue, 27 Nov 2001 13:06:53 -0500

-- posted by LikeItLoveIt

Petit Dejeuner

Thu, 14 Mar 2002 15:39:10 -0500

A delightful dish for a weekend breakfast or brunch. -- posted by Mille®

Flemish Carrots

Mon, 02 Sep 2002 19:19:08 -0400

Carrots sauteed in butter until lightly caramel then seasoned with lemon. -- posted by *Pixie*

Frieten (Belgian Fries)

Mon, 30 Sep 2002 22:02:23 -0400

The true secret to the best Belgian fries is the twice frying of the potatoes! And specifically using a Bintje potato! -- posted by Taylor in Belgium

Belgian Endive Wrapped in Ham with Cheese / Lof met Ham en Kaas

Tue, 21 Jan 2003 20:03:06 -0500

Belgian endive or chicory is not a vegetable that will be liked by everybody. It being slightly bitter puts it in the category for an acquired taste. The recipe is based on 2 pieces per serving, so if you buy the endive heads and they are large or thick and you will halve them buy less heads. You can also make a bechamel sauce to which you add cheese and nutmeg, pour that over the ham wrapped endive, add more cheese on the top and bake. Bread crumbs can be mixed in the cheese for the topping. In Holland we usually serve this with mashed potatoes. -- posted by Pets'R'us

chips or freedom fries cheats method

Mon, 21 Apr 2003 20:12:24 -0400

great british staple adopted from the french or the belgians not sure which one but cheers anyway! -- posted by Stephen Dunne

Lower Fat Cheese Fries

Tue, 15 Jul 2003 20:00:53 -0400

These have a delightful flavor and are a satisfying alternative to fries that are fried. Note that you'll need to soak and scrub the pan but it's well worth the effort. Use a non-stick pan if you have one available. -- posted by TommyGato

Alaskan Pollack with Broccoli in a Cream Sauce

Sat, 20 Mar 2004 20:00:05 -0500

After eating a dish something like this one in a restaurant, I decided to reconstruct it in my kitchen. A few tries later, this is my delicious recipe -- posted by cgmary

Cream of Endive Soup

Tue, 17 Aug 2004 19:59:15 -0400

This sounds easy and wonderful. I have not tried it yet, but I will keep my eyes open for some endive next time I go to the market. -- posted by Mercy

Scallops and Endive With Pasta

Wed, 18 Aug 2004 19:58:57 -0400

I found this recipe on another site and I have not yet tried it out. -- posted by Mercy

Whitloaf

Mon, 17 Jan 2005 20:00:36 -0500

This is a traditional Femish Belgium dish. It is easy and can be prepared in the morning and baked when you get home from work. This and other recipes have been taught to me by my Flemish husband. Enjoy -- posted by Chef Suz in Bekond

Stoemp Aux Poireaux/Stoemp Met Prei - Belgian Mashed Potatoes

Tue, 10 May 2005 13:33:04 -0400

This is a version of a dish I first had in Brussels. I think it is a traditional Flemish working person's dish, and goes really well with Carbonnades de Boeuf or Waterzooi. It is also sometimes cooked with ham as well. You can use light chicken stock in place of the vege stock if you prefer. -- posted by LilKiwiChicken

Belgium Chicken Waterzooi

Thu, 02 Jun 2005 13:13:04 -0400

From $40 a Day, this comes from Brussels, Belgium. Comfort food! -- posted by Sharon123

Calf Liver and Oyster Mushroom Tart

Tue, 05 Jul 2005 08:07:57 -0400

For the liver lovers out there, this recipe provides a different method of preparation with a refined taste and an attractive presentation. Especially easy to put together if you use ready-to-use store-bought pie crusts, though of course home-made is always better. Use a 9 or 10 inch deep dish pie pan, or 11-inch (1 1/2 inch deep) tartform. Recipe comes from my local grocer. Preparation time does not include time to prepare home-made pastry. -- posted by FlemishMinx

Salade Liégeoise

Fri, 29 Jul 2005 10:30:47 -0400

A simple salad, served warm. Typical from the Liège region in Belgium. -- posted by Maïté G.

Milky Carrots

Wed, 03 Aug 2005 17:48:14 -0400

We always eat carrots this way, my mum came up with this recipe. We like them a lot. -- posted by Maïté G.

Gentse Waterzooi

Mon, 08 Aug 2005 20:19:43 -0400

A typical Belgian (Ghent) dish, used to feed the poor, but now even served in fancy restaurants. -- posted by Maïté G.

Curried Mussel and Butternut Squash Soup

Wed, 17 Aug 2005 14:56:31 -0400

In the Middle Ages, Flemish cities were at the crossroads of the Northern spice routes, and brewers and cooks both took advantage of exotic spices. According to Food & Wine, you'll see that influence in this curried soup and in the Blanche de Bruges that is its ideal wheat beer accompaniment. MAKE AHEAD: The curried soup can be prepared through Step 1 and refrigerated overnight. -- posted by NcMysteryShopper

Belgian Chicons Au Gratin (Endives Au Gratin)

Wed, 24 Aug 2005 20:24:31 -0400

These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet. -- posted by Elmotoo

Cream of Belgian Endive Soup

Sat, 24 Sep 2005 15:16:06 -0400

A lovely soup, quite nice when made with skim milk, very rich when made with whole milk, a splurge when made with cream. -- posted by Chef Kate

Hutsepot Soep

Tue, 04 Oct 2005 15:34:17 -0400

This is a delicious wintery soup, based on my recipe for Hutsepot, a traditional Belgian dish. Very nice with some homemade bread! -- posted by Maïté G.

Chicory/Witlof With Gruyere and Ham

Wed, 02 Nov 2005 14:55:09 -0500

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! -- posted by kiwidutch

Crispy Potatoes and Leeks

Tue, 14 Feb 2006 13:11:25 -0500

These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods. -- posted by Sharon123

Brussels Sprouts in Vinaigrette

Thu, 09 Mar 2006 21:01:43 -0500

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. -- posted by Brad Beckwith

Breakfast in Bread

Tue, 11 Apr 2006 14:49:13 -0400

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! -- posted by Sharon123

Liege Salad

Wed, 24 May 2006 22:51:45 -0400

Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin. -- posted by SusieQusie

Potato and Leek Pancake

Tue, 30 May 2006 14:34:56 -0400

Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer. -- posted by Chef Kate

Red Tomato Chutney

Sun, 11 Jun 2006 21:08:55 -0400

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light. -- posted by Sharon123

Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)

Tue, 07 Nov 2006 16:57:36 -0500

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes. -- posted by Belgicook

Hashed Brussels Sprouts With Lemon Zest

Fri, 24 Nov 2006 22:46:58 -0500

Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006. -- posted by Kumquat the Cat's friend

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Sun, 11 Mar 2007 21:11:28 -0400

From Belgian chef, Daniel Joly -- posted by DR. House

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

Mon, 11 Jun 2007 21:20:46 -0400

Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux. -- posted by French Tart

Bastille Burger - Bearnaise, Blue Cheese and Red Onion Burgers

Sun, 15 Jul 2007 15:41:25 -0400

A home-made burger with three of my favourite French elements included in the ingredients, Bearnaise sauce, French blue cheese and sliced red onions! I made these for a quick lunch on Bastille Day - 14th July, hence the name! I used our excellent local Charolaise beef, a salt marsh beef which is superb, with a good fat to muscle ratio, and a slight tang of herbs and salt. If you want to cut down on the carbs, just have this burger "Naked" without the bun! Likewise for low fat - omit the Bearnaise sauce and chop some fresh tarragon up and mix it with the minced/ground beef. I am not a great lover of commercial burgers, but I do like home-made burgers - and these are now a firm favourite with all my family & friends! This recipe is for 2 people - just increase the ingredients for more people. -- posted by French Tart

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Mon, 25 Feb 2008 02:17:03 -0500

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta. -- posted by French Tart

Belgian Style Carrot Coins

Wed, 09 Apr 2008 19:19:55 -0400

From TOH. -- posted by dicentra

Petits Pois à La Française - French Style Peas

Thu, 10 Apr 2008 23:56:59 -0400

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious! -- posted by French Tart

Belgium Butter Crumbed Asparagus Eggs for Two

Mon, 12 May 2008 02:01:34 -0400

It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish. -- posted by Olha

Leeks With Bacon

Tue, 20 May 2008 18:06:45 -0400

Leeks are very common in Belgium. This makes a nice change. -- posted by Maïté G.

Belgian Carrots

Thu, 22 May 2008 15:04:53 -0400

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well! -- posted by Sydney Mike

Belgium Frites(French Fries)

Wed, 28 May 2008 17:22:24 -0400

A typical dish from Belgium, usually served in paper cones along with mussels. Adapted from About.com. -- posted by Sharon123

Carbonnade (Beef and Onions Stewed in Beer)

Wed, 28 May 2008 20:40:36 -0400

From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder." -- posted by AB_Fan

Chicken Paillard

Mon, 18 Aug 2008 18:20:00 -0400

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. -- posted by Vicki in CT

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)

Thu, 13 Nov 2008 15:47:21 -0500

Cooking Life columnist Molly Wizenberg makes a particularly addictive version of this traditional Belgian dish with the addition of aged goat cheese. Bon Appetit Magazine, October 2008 edition. Leeks look like oversize scallions, and they are related to both onions and garlic, but their taste is softer and more subtle than any of them. In a word, they're delicious. I love leeks but have to admit that I don't cook them as often as I should. Haven't included cooling times. -- posted by Manami

Green Beans, Flemish Style

Sun, 30 Nov 2008 02:11:17 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." -- posted by Belgophile

Fennel-Tomato Soup

Mon, 01 Dec 2008 01:08:58 -0500

A simple and light vegetable soup, great for lunch or as an appetizer. The fennel is complemented nicely with tomatoes, potatoes and a bit of garlic; even people who are usually not very fond of the anise-like taste of fennel might enjoy this soup. This recipe comes from a classic Belgian cookbook and I make it pretty often. -- posted by spinster

Belgian Spaghetti, Student Style

Mon, 01 Dec 2008 01:09:14 -0500

From Ruth Van Waerebeeks "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party. -- posted by Belgophile

Mushroom-Flavored Forcemeat Stuffing

Mon, 01 Dec 2008 01:09:36 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgian Cookbook. She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I've started skipping them), but people absolutely love it. It's got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French farce, to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey. -- posted by Belgophile

Waterzooi of Chicken

Tue, 02 Dec 2008 12:58:31 -0500

From Ruth Van Waerebeek's Everyone Eats Well in Belgium Cookbook. Dont be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); its basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that its Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time. -- posted by Belgophile

Celery Root and Potato Purée

Wed, 03 Dec 2008 23:40:42 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive." She's right. -- posted by Belgophile

Cream of Tomato Soup, Belgian-Style

Wed, 03 Dec 2008 23:59:47 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead. -- posted by Belgophile

Belgian Fries (Pommes Frites)

Thu, 04 Dec 2008 23:24:42 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer. -- posted by Belgophile

Gratin of Brussels Sprouts

Fri, 05 Dec 2008 00:30:53 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Delicious. -- posted by Belgophile

Gratin D'endives Ardennaise

Tue, 20 Jan 2009 16:58:11 -0500

This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960's. Modified to reflect modern tastes. -- posted by Celticevergreen

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

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! -- posted by French Tart

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Abc's Sauteed Apple, Brussels Sprouts and Cabbage

Sun, 10 Jan 2010 08:16:13 -0500

A healthy side nicely seasoned with onion, garlic, nutmeg and parsley. This side is rich in nutrition and fiber, cabbage is an absolutely phenomenal source of Vitamin C also Vitamin A, E and B, rich in iron and sulfur. This is a good thing to add to your diet if trying to lower blood cholesterol. Just skip the butter! -- posted by ~Rita~