Ingredients

• 1 lg. fennel bulb, trimmed, cored
• 3 limes
• 2 green onions
• 3 avocados
• 250g baby cucumbers, cut into ribbons with a peeler
• 200g (1 bunch) radishes, trimmed, washed, thinly sliced
• 400g smoked salmon
• olive oil
• crème fraîche, for serving
• salmon roe, for serving
• fresh dill, for serving
• crackers or bread, for serving

Preparation

Use a mandoline to thinly slice the fennel lengthwise. Place in a large bowl with the juice of 1 lime. Add a large pinch of salt, toss to combine, and set aside to pickle.

Cut green onions into 8cm lengths, and thinly slice lengthwise. Place in a bowl of cold water for 2–3 minutes or until lightly curled. Drain well.

Mash the avocados in a bowl, and add the juice of the last two limes. Combine and season with salt and pepper.

Drain the fennel. Arrange the avocado in a heaped circle around the edge of a large plate. Arrange fennel, cucumber, radishes, green onions, and salmon over the top. Drizzle with olive oil, and season with pepper. Dollop on crème fraîche and salmon roe. Scatter with dill. Serve immediately with bread or crackers.

Taste.com.au

Ingredients

• 1 small butternut squash, halved
• 3 small leeks, cut into rings
• 2 garlic cloves, minced
• 4 slices bacon, diced (optional)
• 1 1/4 c. risotto rice
• 1 c. heavy cream, plus extra if needed
• 1/2 c. Parmesan, grated, plus extra for serving
• 4 c. vegetable stock, warm
• 1/4 c. white wine
• 3 springs thyme
• 6-10 sage leaves
• olive oil (can be flavored, e.g. thyme)

Preparation

Add squash halves to a dish, drizzle with olive oil, and season with salt and pepper. Bake for 45 minutes at 375F, or until the squash is soft.

Meanwhile, add the bacon to a pot and render on medium-low heat until crispy. Reserve the bacon bits. Alternatively, replace with oil to make the recipe vegetarian. Fry the sage leaves in oil until crispy, about 1 minute. Set aside.

Add the leeks and cook for 5 minutes, then garlic and cook for 1 minute more. Add rice and thyme, and cook for 2–3 minutes. Deglaze with the wine. Add the vegetable stock, one ladle at a time, making sure that it is mostly absorbed before adding more. Cook until no stock remains, stirring often.

Scoop out the flesh of the squash and add to a food processor with the cream. Blend until smooth and season with more salt and pepper.

When the risotto is almost ready, add the squash and the parmesan. Season again, and add more cream if needed to thin the risotto. Serve topped with sage, bacon, more parmesan, and olive oil.

Nudo

Ingredients

• 4 large potatoes
• 3 cloves garlic, crushed
• salt and pepper
• 1 pinch (or more) dried marjoram (optional)
• 2 tsp. caraway seeds
• 2 eggs
• 1 tbsp. milk
• 3 tbsp. flour
• oil for frying

Preparation

Peel and coarsely grate the potatoes, squeezing out as much liquid as you can. Transfer the shredded potatoes to a mixing bowl. Stir in the crushed garlic, salt, pepper, marjoram, and caraway seeds. Beat the eggs with the milk. Add the egg mixture to the potatoes and stir well to combine. Gradually mix in the flour.

Heat the oil in a skillet over medium-high heat; the oil should be about 1/4-inch deep. Spoon about 1/4 cup of batter into the hot oil, flattening it slightly. Fry the pancake until golden brown, about 3 minutes on each side. Drain on paper towels. Taste the first pancake and adjust the seasoning if necessary; repeat with remaining batter.

AllRecipes, edited

Ingredients

• 8 endives
• 8 slices of ham
• 40cl milk
• flour
• 150g butter
• 300g grated Gruyere cheese
• 1 tsp sugar
• grated nutmeg
• salt and pepper

Preparation

Wash the endives and remove any damaged outer leaves. Trim the bottom of the endives and remove the bitter root base. Heat 50g of butter in a saucepan and add the endives with a few drops of water and the sugar. Leave to braise for 15 minutes lid on. The endives are cooked when tender and when they start to caramelize slightly. Remove them from the saucepan and leave them to drain for half an hour. In the meantime, prepare a Béchamel sauce and stir in some of the endive cooking juice. Season with salt, pepper and nutmeg, and add 200g of the grated Gruyere cheese little by little. Wrap each endive in a slice of ham. Put them into a gratin dish. Pour the Béchamel sauce over the wrapped endives and place the gratin dish in a 180°C oven for about 20 minutes. After 10 minutes in the oven, add the remaining grated Gruyere cheese over the preparation and leave until the sauce is bubbly and golden brown.

visit.brussels

Ingredients

• 3 1/2 teaspoons white sugar
• 2 teaspoons salt
• 1 tablespoon active dry yeast
• 4 cups all-purpose flour
• 1/2 cup margarine
• 1 cup milk
• 1 egg
• 1 egg yolk
• 2 pounds Muenster cheese, shredded
• 1 egg white, beaten
• 2 tablespoons whole blanched almonds

Preparation

Heat milk and butter or margarine over low heat until very warm.

Combine sugar, salt, yeast, and 1 cup of flour in a large bowl. Stir in hot milk mixture, and beat with mixer on medium speed for 2 minutes. Beat in 1 more cup of flour, and continue beating for 2 more minutes. With a wooden spoon, stir in enough flour (about 2 cups) to make a soft dough.

Knead the dough on a lightly floured surface for about 10 minutes, adding more flour as necessary. Cover dough with bowl, and let rest for 15 minutes.

Meanwhile, shred muenster cheese. Combine with 1 egg and 1 egg yolk.

On a lightly floured surface and with a floured rolling pin, roll dough into a 24 x 6 inch rectangle. Spoon the cheese mixture into a log shape lengthwise along the dough. Fold the dough over the cheese making a 1 inch overlap, and pinch seam to seal. In a greased 9 inch round cake pan, place roll, seam side down, to make a ring. Overlap the ends, and pinch to seal. Cover with a towel. Let rest 10 minutes.

Brush loaf with egg white, and garnish with blanched almonds, if desired. Bake at 350 degrees F (175 degrees C) for 1 hour, until loaf sounds hollow when tapped. Remove bread from pan immediately. Cool for 15 minutes before slicing into wedges.

Ingredients

• 4 eggs
• 1 tbsp. white vinegar
• 1 tbsp. lukewarm water
• 2 tbsp. sharp mustard
• 4 dl peanut oil or fine salad oil
• salt and pepper

Preparation

Put egg yolks in a bowl and beat them for a moment. Add the vinegar, water, and mustard. Whisk (or use a mixer) briefly. Whisk in the oil in a stream. Taste and season with salt and pepper. If the mayo is too thick, you can add extra vinegar, lemon juice, or water.

Dagelijkse kost, translated

Ingredients

Cilantro Lime Dipping Sauce

• 1/2 cup soy sauce
• 2 teaspoons fresh ginger, minced
• 2 cloves garlic, minced
• 2 tablespoons rice vinegar
• 2 tablespoons honey
• 1/3 cup chopped fresh cilantro
• 2 limes, juiced

Wontons

• 2 cups vegetable oil (for frying)
• 1 (8 oz) package cream cheese
• 2 ripe avocados, peeled, seed removed, and diced
• 1 package won ton wrappers
• 1 egg + 1 tablespoon water, lightly beaten

Preparation

1. In a medium bowl, whisk together cilantro lime dipping sauce ingredients. Set aside.

2. Heat vegetable oil in a medium saucepan over medium heat (should reach 350 degrees).

3. While oil heats up, whip the cream cheese with a hand mixer until fluffy and smooth. Add in the diced avocado and gently fold in with a spoon.

4. Lightly brush both sides of the wonton wrapper with the egg wash (1 egg + 1 tablespoon water). Put about a teaspoon of the avocado cream cheese filling in the center of each wonton. Fold the wonton wrappers in half, forming a triangle, and seal the edges. Fold the very ends of each point of the triangle over.

5. Fry wontons in the hot oil 4 at a time until golden brown. This will only take about a minute.or two. Using a slotted spoon, remove the golden brown wontons from the oil and put on paper towels to drain.

6. Divide the dipping sauce into individual bowls and serve with hot wontons.

The Stay at Home Chef

Ingredients

Chile-Scallion Oil

• 2 scallions, thinly sliced
• 2 garlic cloves, thinly sliced
• 2 star anise pods
• 2 tablespoons crushed red pepper flakes
• 1 tablespoon chopped fresh ginger
• 1 teaspoon Sichuan peppercorns
• ½ cup vegetable oil

Noodles and Assembly

• 6 oz. Japanese wheat noodles (such as ramen, somen, or udon)
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 2 cups shredded cooked chicken
• 2 scallions, thinly sliced
• ½ large English hothouse cucumber, halved lengthwise, thinly sliced
• 4 radishes, trimmed, thinly sliced
• 1 cup cilantro leaves or any sprout

Preparation

Chile-scallion oil Cook all ingredients in a small saucepan over medium heat, swirling pan occasionally, until scallions and garlic are just golden brown, about 3 minutes. Let cool; transfer oil to a jar.

Noodles and assembly Cook noodles in a large pot of boiling water according to package directions; drain. Rinse noodles under cold water, then shake off as much water as possible. Whisk soy sauce, vinegar, sugar, and oil in a medium bowl until sugar dissolves. Add noodles, chicken, and scallions; toss to coat. Toss with cucumber, radishes, and cilantro and drizzle with chile oil just before serving.

Bon Appetit

Ingredients

• 1 lb. crawfish tails
• 1 lb. cream cheese, softened
• 4 scallions
• 1 tbsp. chopped cilantro
• 1 tbsp. chopped tarragon
• 1/2 tsp. chopped garlic
• 1/2 tsp. curry powder
• 1/2 tsp. red pepper flakes
• salt
• lime juice
• 1/2 lb. phyllo sheets
• 1/2 c. butter, melted
• 1/2 c. breadcrumbs

Preparation

Preheat oven to 400 degrees. Roughly chop crawfish meat and combine with cream cheese. Chop green and white of scallions and add to cream cheese along with cilantro, tarragon, garlic, and curry powder. Add pepper flakes, salt, and lime juice to taste.

Lay out one sheet of dough. Brush lightly with butter and sprinkle with breadcrumbs. Repeat with two more sheets, stacking one on top of the other. Cut widthwise into three pieces. Place a large spoonful of filling in the corner of each piece and fold flag-style into triangle. Brush with butter and place on a tray sprinkled with breadcrumbs. Repeat with remaining phyllo sheets. Bake until brown and crispy, about 10 minutes. Serves 10-12.

The hallway by the bathroom, Bayona

Ingredients

• 400 g. chestnuts
• 2 lg shallots, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 2 tbsp. butter
• 1/2 c. dried porcini mushrooms, rinsed
• 4 c. chicken broth
• 1/2 c. heavy cream
• salt and pepper

Preparation

Place the dried porcinis in hot water to steep. In a 2-qt sauce pan, melt the butter over medium heat. Add the carrot, celery, and shallot. Cook vegetables until soft. Coarsely chop the chestnuts and add them to the pan. Add the porcini and the steeping liquid (being careful not to add any dirt at the bottom of the bowl).

Add broth and bring to a simmer. Simmer until all ingredients are fork-tender, 15–25 minutes. Remove from heat and homogenize with an immersion blender. Return to low heat, add cream, and season to taste.

D’Artagnan