BELGIAN STEAMED MUSSELS
Serves 4

3 quarts mussels in the shell {about 4 pounds}
3 garlic cloves, minced
6 shallots or green onions, chopped
3 tablespoons olive oil
1 cup dry white wine
1/3 cup minced parsley
Freshly ground black pepper
Melted butter

Soak mussels for 30 minutes in salted water. Scrub well under cold running water with a stiff brush. In a ( Read more... )

FROTHY BELGIAN COFFEE

1 egg white (no yolk)
1 vanilla pod
Whipping cream
Shaved dark chocolate
Hot coffee of choice, stronger blends work best

Beat the egg white until it forms stiff peaks. Remove seeds from vanilla pod and add it to the whipping cream. Beat the cream until stiff, and fold in the egg white. Fill 4 glasses 1/3 full with the whipped cream ( Read more... )

BELGIAN MASHED POTATOES WITH CARAMELIZED SHALLOTS
Serves 4

5 large potatoes, peeled and cubed
1 cup milk
1 tablespoon salt
6 tablespoons unsalted butter
3 tablespoons cream
Nutmeg, to taste
White pepper, to taste
3 medium shallots, thinly sliced
2 tablespoons parsley, finely chopped

In saucepan, combine potatoes, milk, salt and enough cold water to ( Read more... )

STRAWBERRY MOUSSE
Serves 4.

From The Oxford Companion to Food: "Mousse, a French term meaning foam, is applied to dishes with foamy texture, usually cold and often sweet but also savoury and sometimes hot. The terms was in common use in France by the 18th century. Menon (1758) has recipes for frozen mousses...Chocolate mousse is well known ( Read more... )