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

Ingredients

• 1/2 cup dried apricots, chopped
• 1/4 cup Cognac or other brandy
• 2 tablespoons light brown sugar
• 2 sticks unsalted butter, softened
• Salt

Preparation

In a small saucepan, soak the apricots in the Cognac for 10 minutes. Bring to a boil, then carefully ignite with a long match. When the flames subside, add the brown sugar and cook over moderate heat until the sugar is dissolved. Transfer to a food processor and let cool. Add the butter and process until fairly smooth. Season the butter with salt. Scrape the apricot butter into a large ramekin and serve with crusty bread.

Food & Wine

Ingredients

• 4 ounces very thinly sliced country ham or prosciutto
• 1 cup coarse fresh breadcrumbs
• 4 tablespoons olive oil, divided
• 1 teaspoon chopped fresh thyme
• 1 cup finely grated Parmesan, divided
• Kosher salt, freshly ground pepper
• 2 bunches collard greens (about 1 pound), center ribs and stems removed
• 1 large onion, thinly sliced
• 2 garlic cloves, finely chopped
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups whole milk
• 1/4 teaspoon freshly grated nutmeg

Preparation

Preheat oven to 325°F. Place ham on a parchment-lined baking sheet and bake until crisp, 20–25 minutes; let cool and break into pieces.

Combine breadcrumbs and 2 tablespoons oil in a medium skillet; toast over medium heat, tossing occasionally, until golden brown and crisp, 10–15 minutes. Remove from heat and add thyme and 1/4 cup Parmesan; season with salt and pepper. Mix in ham and set aside.

Cook collard greens in a large pot of boiling salted water until tender and bright green, about 4 minutes. Drain, transfer to a bowl of ice water, and let cool. Drain and squeeze dry with paper towels. Coarsely chop greens and place in a large bowl.

Heat remaining 2 tablespoons oil in a medium saucepan over medium heat. Add onion and garlic and cook, stirring often, until softened and golden, 15–20 minutes. Transfer to bowl with greens; set aside. Reserve saucepan.

Increase oven temperature to 400°F. Melt butter in reserved saucepan over medium heat. Add flour and cook, whisking constantly, until mixture is smooth and very pale brown, about 4 minutes. Gradually whisk in milk, 1/2-cupful at a time; add nutmeg. Bring to a boil, reduce heat, and simmer, whisking often, until thickened, 5–8 minutes. Whisk in remaining 3/4 cup Parmesan. Add béchamel to collard greens mixture and mix to combine; season with salt and pepper.

Transfer collard greens mixture to a 10" cast-iron skillet or 9" pie dish and top with breadcrumb mixture; place pie dish on a rimmed baking sheet. Bake until gratin is bubbling, 15–20 minutes. Let cool slightly before serving.

Bon Appetit, November 2013

Ingredients

• 2 pounds baby yukon golds and red potatoes, about 1 to 1 1/2 inches
• 1/2 teaspoon dried rosemary
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder (or: 1 tbsp. of a spice mix)
• 1 teaspoon kosher salt
• 1/4 teaspoon pepper
• 3 tablespoons olive oil
• 1/2 cup water or chicken stock

Preparation

Wash the potatoes and pat dry. Set Instant Pot to Sautee mode. Add oil and heat. In batches, add the potatoes and cook on all sides, for about 5-6 minutes, until browned and crisp. Pierce each potato with a fork. Add seasonings, water, and stock. Close and lock the lid, and cook for 7 minutes on Manual. Quick release the pressure.

Adapted from Onion Rings and Things