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Posts by ChrisBelgium

Witlof flammkuchen   What? Witlof are Belgian endives. Flammkuchen is the german name for the French tarte flambée. This is an experiment going fantastically well. Halve and braise the witlof on low fire in butter for at least 30 minutes, 45 minutes is better. Add 2 tbsp of water only if strictly necessary. Remove the lid the last 10 minutes to be sure all liquid is gone. I used a lazy, store bought pizza bottom . Give it a thick layer of sour cream, add braised...
And a little more specific...  
Ah yes, saucisses flambées, lovely!
I thought that a chaud-froid was always made with a velouté (roux + stock) + cream + gelatin. But when you think of it, a béchamel could indeed be used as well instead of a velouté. Many times I make a béchamel as usual (roux + milk) and add a tsp of bouillon paste. Works so well!
Thanks RR, it's nice to hear from a perfectionist how precise they work in their kitchen. Consistency is so important to keep clients happy.Interesting twist using cold béchamel and I can imagine you need to add a lot more flavor to it than normal.
Thanks for sharing that recipe too, Jim!
I'm sorry but I really feel like you just copied this recipe from older cookbooks? May I ask what is your own usual method of making béchamel?And I never ever heard of using béchamel as a cold sauce!
Tagliatelle verde, smoked salmon, salmon roe   Sauce; red onion/ garlic/ red chili/ red bell pepper/ fennelseeds/ anis seeds/ parsely stems finely cut/ chicken stock/ cream/ harissa/ tomato purée. Dish finished with parsley leaves, smoked salmon, salmon roe. On tagliatelle verde.  
@Jumper I've been sniffing around on the internet since this subject interest me highly. This is what I found;   There seems to be two possibilities;   1. A Bengali fish curry powder which is a spice mix à la garam massala. A webshop in Holland sells the stuff and... mentions the ingredients, so, time for you to experiment!!! To make it more easy for you, they have a dutch and an English version of their...
Below is the link to my favorite brasserie. I'm posting this because many restaurants in my bilingual (dutch/french) country have their menus written in dutch, French and in touristic areas also in English.   A perfect example of how not to put the emphasis unnecessarily on "French" cooking and not getting people frustrated about all that French nonsense that they don't understand. In short, the best tip ever; please, do write menus in your clients language,... basta!...
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