Monday, November 23, 2009
1. Bring a big pot of salted water to a boil. (because lettuce tends to shrink quite a lot)
2. When water is at a rolling boil, precipitate the lettuce in it for a quick boil. until the lettuce is just limp, but still uncooked
3. Drain really well, really well
While the lettuce is draining...
4. Prepare your MORNAY sauce (white sauce with sharp cheese) [Recipe available on the internet]
5. In an oven proof glass dish, lay down the lettuce, pour MORNAY sauce over it, add a pinch of sugar (Kills bitterness), lots of fresh nutmeg, salt, pepper, if you like, a bit of shredded ham (optional), cover with thin slices of butter and breadcrumbs, cook in the oven to taste. .... et voila!
Belgians also make a fresh Endive salad, but the endive is mixed with other types of lettuce like "ESCAROLLES", and a pinch of sugar is added to the dressing to mitigate the bitterness.
Monday, November 16, 2009
Double Celery Soup
Monday, November 9, 2009
I like a good soup to clean out the fridge. Borscht is perfect this time of year - carrots, cabbage, celery and of course beets.
1. Chop 1-2 celery stalks, 2 carrots, and several beets and sauté over medium heat in a glug of olive oil with a pinch of salt in a large soup pot. Reserve a small amount of beet to grate and add near the end to enliven the color. (I am allergic to onions but most people include onions here. I use a few cloves of garlic instead.)
2. In the meantime, bring heat veggie or beef stock to a simmer. Don't boil stock it ruins the flavour. When the vegetables are soft (about 5 minutes), add the shredded cabbage and the hot stock. Simmer 15-25 minutes, until the vegetables are tender. With a few minutes left, add the reserved grated beet.
3. Season to taste with salt and pepper, then squeeze in some lemon juice or a bit of a tasty vinegar, aiming for a pleasing but subtle sour taste. Serve with freshly grated black pepper, a dollop of sour cream, and chopped parsley, if desired.