We are nearing the end of the growing season of one of my favorite vegetables: white asparagus. I grew up in a town that has in recent years styled itself as Belgium’s hub, and rightly so. Kinrooi is one of the biggest producer of white asparagus, and unlike the big, fat stems that are more about volume, here they are properly treated as a foodie’s treasure. Even though I have lived in Brussels for the past couple of years, I would never dream of buying my asparagus anywhere else, and it is always a great way to welcome Spring. What better way to now end the season than with two Belgian classics? Continue reading →
Food-wise, Easter is perhaps the most traditional holiday. I can’t recall ever having eaten anything else but lamb, in various preparations of course, but the gist of it remains the same. So for the family, what else to make but a nice, slow-roasted lamb shoulder glazed with mustard seeds and honey, accompanied by a truly French classic dish: ratatouille?
What would the French prefer to drink with it? Wen researching different suggestions or argumentations, I discovered an interesting split: lamb is associated with Médoc, and not the cheapest ones (Jancis Robinson simply notes: red Bordeaux – as grand as possible); whereas ratatouille is almost an afterthought, maybe because of its comparably humble origins in the Provence, and therefore cornered in an unfortunate association with the ubiquitous rosé that the region produces. Continue reading →
Saying life in Brussels for a foodie has its perks is an understatement. Plenty of restaurants, an it-scene when it comes to new cuisines being offered and basically all ingredients imaginable within reach almost qualifies for a Walhalla. The usual ride from work takes me by the Chatelain market; the place to be for an aperitif in spring/summer, and otherwise a favorite stop for your everyday market vegetables as well as something a bit more international. Afterwards I cannot help but walk by my local wine merchant, and everything for an extra special weekday meal is practically ready. Continue reading →
Something new! As mentioned in my previous post, there are a couple of changes upcoming, one of them being more attention being paid to matching food with wine. Those sommelier studies have to count for something, right? First up, risotto vs. Chardonnay!
Spring is upon us, which means that it is time to say goodbye to my favorite squash, the butternut pumpkin. Nutty in flavor with a dash of sweetness and a smooth, wintery structure, I find it irresistible when looking for comfort food. It is the perfect base for a fantastic risotto; hearty, heavy enough to make you regret the last bite yet not so heavy as to make you feel too guilty about it. Continue reading →