Hazerug (saddle of hare?!??)

Prepared by Anke's papa!

Guest blogger

What today ate for lunch Anke?
See anoukscheutjens.blogspot.com

Beautiful Netherlands

Random Cat Picture

Boerenkool

Holland!

More precisely: Brabant.

Trappist (with and without) together with Ellen and Christiaan.

Boerenbordje.

Hutspot

We are preparing ourselves to go to the Netherlands.

Pancakes!

... with Ethiopian beef "stew". We doubled the amount of spices --- not recommended; this is a great recipe (if you follow it).

When Ghillie says "tofu"...

we ask "how high?". And serve it with a nice... cava.

A simple pasta

Just add parsley, balsamic vinegar, olive oil, lemon zest, lemon juice and pine nuts, and it's done.

Kebab and roasted red pepper salad

It was SO good again.


Also, this time we had a non-candy like wine which was a bit astringent and acidic on its own, but actually kind of worked with the food.

Another trifecta

We tried to be careful about our food-wine pairing again, and paired the Italian veal liver with risotto and spinach with ... a nice Chianti.

Lesson 1 in food-wine pairing is to pair food from a certain region with wine from that region, and we have clearly not really progressed far into our food-wine pairing adventures.

Recyclin'

Somehow, the smoked turkey didn't really work in our pasta with grilled zucchini, lime and basil. Oh well, can't win 'm all.

Anke likes cherries

Tea-roasted old veal and warm eggplant butternut squash salad

The recipe called for veal, and we do not discriminate on age.

We should though.

We're back!!

We are very sad to say that b.t. has left the building. So sad in fact that we haven't posted for over 2 weeks. We did eat though.

This is what we had on Nov 24 after having said goodbye to b.t.

Frans turned his grief into some pretty tasty ratatouille:

Thanksgiving

Obligatory turkey:

And as an added bonus:
Emma and b.t., BFF!

Hutspot

It's winter, time for hutspot.

Lamb balls

Pizza!

Also, what today ate b.t.:

Special Mix, 3 irresistible flavors, irresistibly fun, loaded with lots of fun shapes, so b.t. never gets bored.

Meet b.t.

No, we didn't start a Chinese restaurant. Also, b.t. has no meat to speak of.

b.t. (short for Banana Tourist --- ask Anke for the correct pronunciation, she is adamant about this) came by our house Sunday night, while we tried to get rid of the cooking smells. She (?) is very skinny, very sweet, very dirty, and seemingly very tired: she hardly reacts to anything at all.

Ethiopian cabbage and...

... pancakes, hmmm.... pancakes.

Mango and carrots again

Anke is trying to take a photo of the mise en place.

But Frans is holding the better camera, and his picture wins hands down.

And this is the resulting carrot - mango - ginger - pistachio - cilantro - thingy. Yum-o!

Fries!

Master at work, or should I say Doctor.

Post #100!

It is post #100 again! This time the food for post #100 did work out very nicely, so we are very happy that blogger gave us a second chance (by counting a couple of drafts as posts).

As you know, Frans REALLY likes pancakes.
Pancakes (injera) with a very spicy Ethiopian beef stew. What more could one want for the 100th post?

Risotto - Anke's original

Well, kinda anyways. The recipe was suggested to Anke by a man who hit on her when she was buying pancetta. We think the recipe still lacks some je-ne-sais-quoi (terroir?).


The wine was expensive. We did not like it. So sad.

Sunday Offal Day

So good

Roasted red pepper with feta, capers and preserved lemon (and argan oil, which we fortunately still have from our trip to Morocco) -- ahh, it is SO good. The kebabs were awesome too.
Wine (a tempranillo from La Mancha) was interesting -- tasted like candy -- but not great with the food. But wow, did we tell you how great the food was?

Post #100!

Celebration! It is post #100!


We had chicken satay, with Brasa-inspired grilled zucchini (Frans has much to learn), peanut sauce that separated, red pepper that tasted like Frans's grandpa, and french fries. The french fries were great, chicken was pretty good too.

Purple Room

Mmmmm, wild boar is no bore.

Brasa, Seattle

Our first night in Seattle, we had "tapas" at restaurant Brasa. Highly recommended and insanely cheap (at happy hour).





(Besides pizza, there was also squid, very tasty grilled veggies, oysters, hummus. Check out their website.)

Chowders

Seattle has great chowder. Pictured are just 4 samples.

Thanks Millie, for being our tour guide!

Food on Northwest Airlines

We are off to Seattle for the Informs Annual Meeting. We are expecting great things of the food on our flights! It looks almost homemade...

Lamb, couscous and fennel

and harissa.