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Posts by ChrisBelgium

First and most important step is to clean them thoroughly; remove all veins and the dark thingies if any. Soak in ice-and-ice-cold milk to remove remaining blood and other impurities which will make the livers bitter!   This is how I proceed; Fry on very high heat in sunflower oil for just a few minutes. Too long in the pan and you'll end up with disgusting grainy livers! Remove from the pan, reduce the fire to medium, add some chopped shallots (much more refined than...
Chocotoff is the name, made by Côte d'Or, Belgain stuff of course, chocolate outside and chocolate caramel inside. No idea how they're made but they are very addictive!  
Me and my whole generation have been tingled since 1969 with this song from Serge Gainsbourg and Jane Birkin. It guaranteed full dancefloors with very little light at that time! The song was written by Gainsbourg to be sung with Brigitte Bardot but Gunther Sachs didn't like his wife to do it. Now, the song is revived in this Dior commercial. It still triggers a lot of memories (no further comments) and a big smile on my face. So,... tingle this;  
Moules à l'escargot   Mussels prepared the same way escargots (snails) are served; a gratin made with a mix of butter, parsley, garlic, shallot, s&p.  
In France and Spain, they sell roasted chestnuts in the streets. Simply use a heavy pan and throw in the chestnuts. Their peel will turn black but you have to stir them frequently. No fat is used in the pan. It's a very smoky thing, so I would do this in the garden using an old pan, put straight into the charcoals of your bbq. Here's a picture I took in Malaga, Spain;     Also, you can make a delicious purée too, but it's a lot of work. Make cross incisions with a...
 This is the secret about making an excellent stew; set it aside overnight! All flavors merge in this resting period into a fantastic ensemble. @ordo thanks for the recipe!
@ordo I would love to have the recipe too of your chinese pork ribs. Thanks!
And a few more:   Pork cheeks with Brussels sprouts and bacon     Very wintery dish!   Rabbit in cherry beer with cherries     Rabbit stewed in cherry beer. This kind of beer is made with "lambic beer" (spontaneous fermentation) or "old brown" in which fresh cherries are macerated for a year. A specialty beer from my own country and a delight to drink in summertime and to cook with. I added some cherries in this dish. Served as rabbit stew should be served; with...
The renovation of my place is nearly ended. I'm already able to cook on my new induction thing but it's going to take some more time to get used to it! I'm posting a series of stews that already are in my albums on this forum, so nothing new. I consider these as an illustration not a participation on the challenge. I'll try to make something this month. So, here we go;   Carbonnades à la Flamande (Vlaamse stoverij)     One of the most popular dishes originating from...
Truffles don't keep forever! Keep them in a tightly closed jar in uncooked rice. If you add raw eggs too, they will absorb the flavor of the truffle and will make a fantastic omelet. Want to enjoy your truffle as long as you want? Here's something easy to make.Truffle butter; cut some unsalted butter in cubes and bring to room temperature. Grate your truffle finely and add to the butter. Mix well using a fork. Put the truffle butter on a large sheet of plastic wrap film...
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