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Black & White...

post #1 of 8
Thread Starter 

Time of the year to make some rustic oldtimers.

Here black and a white boudin, caramelized apples and fried potatoes.

 

Potatoes are very small ones. In the old days farmers kept these to feed to their pigs! Potatoes are boiled 20 minutes in their peel, so they're done. Then peeled and cooled entirely, halved and fried in a pan with sunflower oil for another 20-30 minutes on medium high heat.

Apples are sweet Jonagolds peeled and cut in cubes. Fried in butter first, sprinkled with soft darkbrown sugar and a pinch of Chinese 5-spice powder, lemonjuice, raisins. Fry until just starting to caramelize.

Boudin noir and boudin blanc fried on mediumlow heat. Simple sauce made with a little vealstock and shallot.

 

Boudin blanc & boudin noir

boudinNoirBlanc.jpg

post #2 of 8

Outstanding.  Perfect for this time of year indeed.  Thank you for the history lesson and the inspiration.

 

Are you in the USA?  If so where did you get the boudin noir?   There must be a law against using animal blood in the US because all of the blood sausage I've (yet) found here is not made with blood.  

post #3 of 8

I think the clue is in the poster's name?!

 

Chris, how nice to see you posting again.  I'm not much of a black pudding fan, but the white pudding?  YUM!

post #4 of 8
Quote:
Originally Posted by Ishbel View Post

I think the clue is in the poster's name?!

 

Chris, how nice to see you posting again.  I'm not much of a black pudding fan, but the white pudding?  YUM!

 

The thread is a year old my dear.  I do miss ChrisBelgium's posts more than anyone's for sure.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 8
Thanks, KK. I didn't notice the date Chris first posted this topic!

He really brought a great amount of expertise and knowledge to the board, that's for sure.
post #6 of 8

I can't recall why he left though.  Was he chased away by a bristly member?

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #7 of 8
More or less!
post #8 of 8
Quote:
Originally Posted by Ishbel View Post

More or less!

----> What?!?

 

This thread was linked to in a new thread, that's how I accedently brought it up.  Looks great though.

 

Belgium has an outstanding and underrated culinary culture.  Some say it is on par with Paris or Lyon.  Personally I think it is better than the two with outstanding seafood, an unabashed passion for awesome beer, and they like to use glace de viand and liqueurs in a way to make time stop when you taste it.

 

 "Comme Chez Soi" is (debatably of course) the best restaurant in the world.  I guess that would at least put it in the top 20 of the world. (tell that to Ducasse!!)

http://www.commechezsoi.be

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