Ingredients

• 1 cup (2 sticks) unsalted butter
• 2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. kosher salt
• 2½ tsp. ground cardamom, divided
• 2 tsp. ground cinnamon, divided
• 1 cup (packed) light brown sugar
• ½ cup granulated sugar, divided
• 2 large eggs
• 1 tsp. vanilla extract or paste
• 2 1.4-oz. chocolate toffee bars (preferably Skor), finely chopped
• 3 cups cornflakes, lightly crushed
• Gold or rainbow disco or luster dust (for serving; optional)

Preparation

Place racks in upper and lower thirds of oven; preheat to 350°. Cook butter in a medium saucepan over medium heat, stirring often, until it foams, then browns, 5–8 minutes. Scrape into the bowl of a stand mixer. Let brown butter cool slightly. Meanwhile, whisk flour, baking soda, salt, 1½ tsp. cardamom, and 1 tsp. cinnamon in a medium bowl. Add brown sugar and ¼ cup granulated sugar to brown butter. Fit bowl onto stand mixer fitted with paddle attachment and beat on medium speed until thick, about 1 minute. Add eggs one at a time, beating well after each addition. Continue to mix just until smooth, about 1 minute longer. Beat in vanilla. Reduce speed to low and add dry ingredients; beat until nearly combined. Add Skor bars and beat just long enough to bring dough together (it will be a little loose). Cover and let rest 5–10 minutes to let flour hydrate (dough will thicken). Place cornflakes in a small bowl. Mix remaining ¼ cup granulated sugar, 1 tsp. cardamom, and 1 tsp. cinnamon in another small bowl. Working one at a time, scoop out 2-tablespoonfuls of dough (they don’t need to be perfect balls) and toss in cornflakes to coat well; squeeze lightly to adhere. Move to bowl with spiced sugar and toss to coat. Divide between 2 parchment-lined baking sheets, spacing 3" apart. Bake cookies, rotating baking sheets top to bottom and front to back halfway through, until edges are set, 13–16 minutes. Let cool on baking sheets. Brush with gold dust if desired.

Bon Appétit, December 2018

Ingredients

• 1 œuf a température ambiante [1 egg at room temperature]
• 60 gr beurre mou [60g butter, softened]
• 60 gr amandes en poudre [60gr ground almonds]
• 60 gr sucre poudre/semoule [60g superfine sugar]
• 1 jaune d œuf pour décorer [1 egg yolk for decoration]
• Crème fraîche si besoin [Crème fraîche, if needed]
• 500 gr pâte feuilletée [500gr or 1/2 lb. puff pastry]
• 2-3 gouttes d’arôme amande amère ou eau de rose [2-3 drops of bitter almond extract, optional, can substitute rose water]

Preparation

Battre l’œuf entier par fouet électrique jusqu’à obtenir une mousse. Ajouter le sucre jusqu’à ce qu il se dissolve. Ajouter le beurre continuer avec le fouet. Ajouter les amandes, bien mélanger. Si trop épais, ajout de crème fraîche. [Beat the whole egg with an electric mixer just until a mousse is formed. Add the sugar and beat just until it dissolves. Add the butter and continue beating. Add almonds, mix well.]

Découper 2 ronds (assiette comme aide), 1 rond sur du papier cuisson/plaque du four. Étaler la frangipane sur rond de pâte feuilletée, laisser au moins 1 cm au bord sans frangipane Cacher la fève. Mouiller le bord libre. Mettre le 2ème rond de pâte feuilletée, bien appuyer les bords. Battre jaune d’œuf avec un peu de sucre ou sel. Enduire la galette. Avec une fourchette, décorer. Four préchauffe environ 170 chaleur tournante. Attendre patiemment environ 30 min. [Cut two rounds of puff pastry (using a plate as a guide), and place one on top of parchement paper on a cookie sheet. Spread the frangipane on the round, leaving 1/2" around the outside. Hide the bean/baby/etc. Moisten the edge you left free. Put the second round on top, seal the edges well. Beat the egg yolk with a little sugar or salt. Coat the top of the cake. With a fork, decorate (traditional is a kinda wavy-lines pattern across the top). Bake in a preheated oven around 170C (325-350F), convection. Wait patiently for 30 minutes.]

On peut le faire comme ça pour 5/6 personnes ou avec seulement 1 paquet de pâte feuilletée et une plus petite assiette pour 2 personnes (même frangipane). [The recipe like this is for 5 or 6 people, or with just 1 packet of puff pastry and a smaller plate as your guide you can make it for 2 people (with the same amount of filling).]

Reddit

Ingredients

• 1-2 oz. cold brew concentrate, or 4 oz. nice cold brew coffee
• 1 slice lime
• handful ice
• top quality ginger ale/beer (Trader Joe’s is nice for those in the US)

Preparation

Place the slice of lime in a highball glass and muddle it. Add a handful of ice and the coffee. Fill the rest of the glass with the ginger ale.

Idea due to Black & Bloom, Groningen, NL

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

• 1 nice chicken
• 20g butter
• 1 egg
• 1 slice of bread per person
• Lemon
• 20cl cream
• 5 parsley roots/parsnips
• 5 potatoes
• 2 onions, cut in half
• 5 carrots
• 6 celery stalks
• 1 clove
• Thyme
• Bay leaf
• Pepper and salt
• Parsley

Preparation

The day before, prepare a nice chicken stock using the chicken. Discard the skin, but reserve the meat and the bones.

Place the bones in a large soup pot and cover them with half water and half chicken stock. Add the onions and the rest of the vegetables, either chopped medium-size or in large julienne. Add the clove, thyme, and bay leaf, and lightly season with salt and pepper to taste. Simmer on low heat for three hours.

Remove the bones and spices, and reserve the vegetables. Add the cream and butter to the broth, and adjust the seasoning. Add all the vegetables and the chicken meat.

Just before serving, temper the egg yolk in broth and add it to the soup, then heat the soup slowly, making sure the egg yolk doesn’t cook.

Serve with chopped parsley and a squeeze of fresh lemon juice, and a slice of bread and butter on the side.

visit.brussels

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

• 1 medium-size firm eggplant, a little over a pound or so in weight
• Salt and pepper
• 3 tablespoons Extra Virgin Olive Oil
• 1 pound ground pork
• 1 teaspoon fennel pollen or seed
• 4 large cloves garlic, finely chopped or grated
• 1 small onion, grated or very finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 chili pepper – Italian red cherry or Fresno, finely chopped
• 3/4 cup white wine
• 1/2 cup heavy cream
• a generous handful of flat leaf parsley, chopped
• 1 pound short-cut pasta, whatever shape you like
• Parmesan cheese

Preparation

Peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve. Place a large pot of water over high heat for the pasta. Add pasta and cook according to package directions. Reserve a half cup of the starchy pasta water for the sauce. Heat the olive oil, 3 turns of the pan, over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and the chili pepper. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then stir in cream and simmer over low heat while pasta cooks. Toss the cooked pasta with the sauce, adding liquid to combine. Stir in parsley.

Bobbi’s Kozy Kitchen

Ingredients

• 2 large onions, chopped
• butter, cubed
• 1 kg round steak, in equal 1–1.5" pieces
• 250g of bacon (thick slices, not lardons; optional)
• fresh-ground black pepper
• salt
• 2–3 bottles of Sint Bernardus Abt 12
• 2 bay leaves
• 2 sprigs thyme
• 1 whole clove
• 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
• enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
• 2 tbsp. (sharp) mustard
• dash white vinegar
• 1 kg potatoes
• mayonnaise

Preparation

Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.