Menu:

 
from "Everybody Eats Well in Belgium Cookbook"  
by Ruth Van Waerebeek

One of the signature dishes of Belgium is Waterzooi - a cross between a soup and a stew that uses chicken or fish and lots of aromatic vegetables and herbs in a creamy flavorful broth. Prepare the dish through step 5 the day before you want to serve it. The delicate flavors of the broth are enhanced by sitting overnight in the refrigerator. 

1 stewing or roasting chicken (3-4 lbs.)
salt and freshly ground black pepper to taste
2 bay leaves
3-4 fresh springs of parsley
2 large sprigs of fresh thyme
3 tablespoons unsalted butter
2 medium onions, coarsely chopped
4-6 cups chicken broth or water
4 large carrots, peeled and sliced (1/4 inch) 
5 medium leeks, white parts only, rinsed and sliced
2 medium ribs celery, sliced  (1/2 inch)
4 large potatoes, peeled and cubed (1/2 inch)
1 cup heavy cream
2 large egg yolks
1/2 cup minced fresh parsley or chervil for garnish

1. Pul away and discard any excess fat from the cavity of the chicken. Rinse the bird inside and out. Season with salt and pepper and place 1 bay leaf, 2 sprigs parsley, and 1 sprig thyme in the cavity.   

Note: I often use chicken breasts in this and cook for only 15 minutes instead of 30 for each of the first two steps so the meat doesn't overcook and dry out. See what Royer and Schacht have at the Market.   

2. Melt the butter in a heavy Dutch oven over medium heat. Add onions and cook, stirring occasionally, until translucent but not browned, about 5 minutes. Place the bird breast side up in the Dutch oven and add enough broth and/or water to partially cover by about two-thirds. Cover and simmer gently over low heat for 30 minutes.

3. Skim the surface of the broth to remove any foam and fat. Add the carrots, leeks, and celery to the pot. Tie the remaining parsley, thyme, and bay leaf together with kitchen string to make a bouquet garni and add it to the broth. Cover and regulate the heat to maintain the liquid at a slow simmer for another 30 minutes.

Note: In the true spirit of seasonal local cooking, I use whatever I happen to have. When I didn't have carrots recently I used a parsnip and with only 1 potato, I substituted a turnip. If I only have 2 leeks, I use more yellow onion to compensate. It just depends on what is available at the Market.   

4. Add the cubed potatoes to the simmering chicken broth and cook until the potatoes are done and the chicken is very tender, 20 to 30 minutes.

5. Remove the chicken from the broth and transfer to a large bowl. Discard the bouquet garni. Allow the chicken to rest until it is cool enough to handle. Strip off the skin and use your fingers to remove the meat from the bones. Discard the skin and bones. Shred the meat into bite-size pieces. Refrigerate the broth with vegetables and the chicken separately overnight.  

6. Beat the cream and egg yolks together in a mixing bowl. Place the Dutch oven on medium to reheat the broth. Stir a ladleful of hot broth into the egg mixture to temper it, then gradually stir this mixture into the broth and vegetables. Cook, stirring constantly over low heat until the sauce thickens. Do not allow to boil or the sauce will curdle. Return the chicken pieces to the broth. Taste for seasoining and add salt and pepper if necessary. Garnish with plenty of fresh chopped parsley and serve in heated bowls.  

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8 slices bacon and 2 tablespoons syrup (hickory or maple)

Preheat oven to 400 degrees. On a parchment or foil-lined rimmed baking sheet, arrange bacon in a single layer. Bake until fat is rendered and bacon is beginning to brown, 15-18 minutes. Remove from oven and brush with syrup. Bake until browned and sticky, 3-5 minutes. Transfer to a wire rack on a baking sheet and let drain. Serve warm. Fabulous with pancakes or waffles topped with the same syrup! For a really different BLT, use this bacon and mix a little syrup into your mayo!  

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1 1/2 tablespoons fresh lemon juice
1 1/2 teaspoons sherry vinegar
1 tablespoon honey
4 1/2 tablespoons extra-virgin olive oil
1 teaspoon salt, or more to taste
1/2 teaspoon freshly ground pepper, or more to taste

Combine lemon juice, vinegar, and honey in a small bowl. Whisk in olive oil, salt, and pepper. I love this on a salad that includes radishes and red onions. The sweetness of the honey offsets the earthy flavor of the radishes and the bite of the red onions.   

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3/4 cup hickory syrup
1 cup ketchup
2 teaspoons grated lemon rind,optional
1 cup onion, finely chopped
1/4 cup brown sugar, firmly packed
1/4 cup lemon juice
2 tablespoons Worcestershire sauce
1/4 cup water
1/2 teaspoon salt
2 tablespoons garlic, finely chopped or crushed
1/2 teaspoon coriander, optional 
Combine all ingredients in medium saucepan. Bring to a boil and simmer for 15-20 minutes. Yields about 4 cups. Incredible on ribs, chicken or chops!
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1 cup sour cream  
1 cup maple syrup (or substitute hickory syrup) 
Mix sour cream and maple syrup in a saucepan. Bring to a simmer. Cook until mixture coats a spoon. Could this be any easier! Drizzle it on scones, sweet rolls or coffee cake!

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from Martha Stewart Living
marthastewart.com 
Ingredients
3 acorn squash (about 3 pounds total)

3 1/2 cups Chicken Stock

1 1/2 cups apple cider

1 tablespoon freshly grated horseradish

3/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 Granny Smith apples (about 1 pound)

Juice of 1 lemon

1/4 cup coarsely chopped fresh flat-leaf parsley  

Olive-oil cooking spray

DirectionsHeat oven to 450 degrees. Cut acorn squash in half lengthwise, scoop out seeds, and place, cut side down, on a baking sheet coated with olive-oil cooking spray. Roast until tender, about 45 minutes.

Combine chicken stock, apple cider, 1 teaspoon horseradish, salt, and pepper in a medium saucepan, and bring to a simmer. Scoop squash flesh out of skins, and place in the bowl of a food processor. Add 1 cup hot stock mixture, and puree until smooth. Stir squash mixture into pan with remaining stock, and keep soup warm.

Peel and core apples, and cut into 1/4-inch dice. Transfer to a small bowl, add lemon juice and remaining 2 teaspoons horseradish, and toss to combine. Heat a medium saute pan coated with olive-oil cooking spray over medium-high heat. Add apple mixture, and saute until golden brown. Serve soup garnished with sauteed apple mixture and chopped parsley. Serves 8.

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Ingredients: 
  • 3/4 lb. beets, trimmed  (4 medium) 
  • 1 tablespoon extra-virgin olive oil
  • Coarse salt and ground pepper
  • 2 oranges, segmented 
  • 2 hearts, romaine lettuce, chopped  
  • 4 oz. blue cheese crumbles 
  • 1/2 cup walnut pieces
  • 1 small red onion sliced  
  • Raspberry Vinaigrette to taste 
Directions:
  1. Preheat oven to 450 degrees. Place beets in a square piece of foil. Drizzle with olive oil and season with salt and pepper; fold foil into a packet. Roast until beets are easily pierced with a paring knife, 30 to 45 minutes. When cool enough to handle, peel beets and cut into wedges.
  2. Chop romaine lettuce into a large blowl and top with beets, orange segments, onion slices, blue cheese crumbles, walnuts, and dressing. Toss and serve immediately. Yum! 
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Picture
by Sonja and Alex Overhiser, A Couple Cooks 


What You Need:

1 apple (any type; we used Pink Lady) 
1 pear 
2 tablespoons white wine vinegar 
2 tablespoons olive oil 
1 teaspoon curry powder 
1/2 teaspoon real maple syrup (or honey) 
1/4 teaspoon kosher salt 
Salad greens 
A few tablespoons roasted pumpkin seeds
A few tablespoons golden raisins

What to Do:

1.  In a small canning jar, combine 2 tablespoons white wine vinegar, 2 tablespoons olive oil, 1 teaspoon curry powder, 1/2 teaspoon maple syrup, and 1/4 teaspoon kosher salt. Shake vigorously to combine.

2.  Core and thinly slice the apply and pear. Wash the salad greens. If the pepitas are not roasted, place them in a dry pan over medium high heat, and toast for about 3 minutes, shaking the pan and watching constantly so they do not burn.

3.  Place salad greens on a plate; top with apple and pear slices and a sprinkling of golden raisins and pepitas. Drizzle with curry vinaigrette.

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Picture
by Sonja and Alex Overhiser, A Couple Cooks 


What You Need:  

4 medium apples (about 5 cups chopped) 
1 large red onion (about 1 cup diced) 
1/3 cup dried cranberries 
1/4 cup fresh chopped sage (4 teaspoons dried) 
2 tablespoons olive oil 
2 tablespoons brandy 
Kosher salt 
Parmesan cheese (or your favorite cheese - blue, cheddar, Brie, etc.) 
Crackers, bread, or pita wedges for serving

What to Do:

1.  Finely chop the red onion. Core and chop the apples. Chop the sage.

2.  Heat 2 tablespoons oil in a large skillet over medium heat. Add onion and saute for 2 to 3 minutes, until softened. Add apple, sage, and cranberries. Cover and cook over medium heat for about 10 minutes, stirring occasionally, until the apples are soft.

3.  Remove from the heat. Stir in the brandy.  Let cool slightly. Add kosher salt to taste.

Serve over crackers or bread, garnished with shaved Parmesan cheese. Makes about 24 appetizer bites.

  
Alex and Sonja Overhiser are A Couple Cooks, two passionate home cooks who cook and blog from their galley kitchen in Broad Ripple. They believe that healthy living starts with healthy eating. You can find more of their recipes and adventures at www.acouplecooks.com.

      

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Picture
This recipe is a combination of three similar ones from Giada De Laurentiis, Rachael Ray, and Martha Stewart. I don't have a panini maker, so I use a grill pan. They each use a different type of cheese, but I am partial to the Fontina. Martha uses butter, where Giada and Rachael use olive oil. Giada adds fresh arugula or spinach and Rachael adds fresh sage which are all wonderful. I also like to include her carmelized onions if I am not in too big a hurry.  Martha includes ham in her recipe (and so do I), but the other two chefs don't find it necessary. 

Ingredients:

8 slices of ciabatta or other good bread
butter or olive oil to spread on bread 
2 ripe pears, thinly sliced
1 lb. of Fontina, Gruyère, or other melting cheese  
1 lb. of deli sliced ham (optional) 
3 oz. arugula or spinach (optional) 
or 2 oz. chopped fresh sage (optional)
carmelized onions (optional)   

Directions: 

  1. Layer 4 slices of bread with 8 ounces cheese, 1 thinly sliced pear; the optional  sliced ham, arugula or spinach, sage, onions; top each with bread.
  2. Heat a large skillet over medium heat. Spread outside of both bread slices with butter or oil. Cook sandwiches in batches, if necessary, until golden and cheese is melted, flipping once, 3 to 5 minutes per side. Cut sandwiches in half and serve hot. Enjoy with soup or salad!
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