Thursday, March 5, 2015


It has been months since I’ve added something to my blog.  I’m sorry, but life can be busy sometimes.

And yes, I am still cooking.  My cookbook collection is spilling out of the closets onto the floor right now and crawling up on a chair.  It really is!  It’s high time to make some room in our other bookcases which are sadly enough overflowing as well.  Knowing that I’m also an ex-librarian, you probably realize that it’s still a pretty hard ordeal to separate myself from my books.

But life does go on.  And the books are in!

We discovered a super restaurant in Ghent (Gent) at the Graslei.  It’s called the “Belga Queen“.  They also have a restaurant in Brussels.  If you’re in the neighborhood, looking for a good restaurant to have dinner, I can highly recommend it.  A funny anecdote at the restaurant in Ghent will be a surprise for us Ladies.  I’m not going to tell you:  you’ll probably figure it out yourself when you give them a visit. ;-)

And of course, Tom and I have spend some more time in Antwerp, visiting my parents.  They do have terrific food in Belgium!

Did I tell you about the “chocolatier” in Antwerp?  It’s called Burie. It’s a family business going from father to son. In my opinion this is the best one in Antwerp.  They once made a chocolate car (I think it was an Audi) in  real dimensions, and the tiniest details like a speedometer were not forgotten.     Their chocolates are too good.

But in the meantime, I have found a secret for the best Sauce Bolognese ever!  After 30 years of making this simple sauce, this version I recently have been making is scrumptious!

I guess it is because I use wine and MILK!  The coriander seeds give the sauce a friendly refreshing taste.  You ought to try it.

For 4 Bolognese fans:


- butter- 2 tablespoons

- 4dl (1.6 cups) chicken stock

- 200 gr ground lamb (this is GREAT), or 200 gr ground lean beef

- 1 medium size onion – finely chopped

- 2 cloves of garlic- finely chopped (the pit removed)

- 1 chili pepper- finely chopped

- 1 carrot- finely chopped

- 1/2 red  bell pepper- finely chopped

- 3 stalks of celery- finely chopped

- 1 big can of the best Italian plum tomatoes you can find (28oz. or 800 gr) with the juice

- white wine

- full milk

- basil- 3 sprigs

- 2 bay leaves

- 2 teaspoons of dried thyme

- 2 teaspoons of grind coriander seeds

- course sea salt

- freshly grind pepper (any kind will do)

1.  Heat the butter in a heavy casserole and let it melt.

2. Once the butter starts to foam, add the onion, the garlic and the chili pepper.   Fry this on moderate heat until the onion turns transparent but not brown.  Watch out for the garlic, it can burn pretty easily.  You can add the garlic a bit later if you like.

3. Add the ground meat, and stir and jam it with a wooden spatula until it falls into tiny bits. Turn the heat up and cook the meat until there is no red meat to see.

4. Add enough white wine so the meat is covered.  Turn the heat up to maximum and let the fluids evaporate.

5.  Then add enough milk until it the meat is again covered, and let this also evaporate.  Stir from time to time: milk can burn.

6. When this is done, add the chicken stock, the canned tomatoes, carrot, bell pepper, celery, bay leaves, thyme, coriander seeds, the basil and salt and pepper to taste.

7. Stir this all together and let cook uncovered for an hour or so on low to medium heat.

8. Stir from time to time.

9. When it’s done, remove the bay leaves.

9. If you have some more basil left, tear the leaves into pieces and add it to the sauce just before serving.

Of course, this sauce is served with any kind of spaghetti-like noodles and freshly grated Parmesan cheese.

I serve noodles with the Pittole from Nicole Stich wonderful cookbook: “Delicious Days”.  They are indeed DELICIOUS!

Enjoy it!

A bientôt,



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Tweet Ilove aïoli garni! The sauce they serve with this dish is called aïoli, and you can use it for many other dishes besides aïoli garni. For the aïoli sauce you’ll need: – 2 large garlic cloves per person (peeled and the pit removed) – 1 egg yolk per person – 1 pinch of salt […]

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