This year I am continuing working through Everybody Eats Well in Belgium Cookbook by Ruth Van Waerebeek. Waterzooi and a Salad from the Ardennes made up our dinner for this year's Belgian GP.
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This is a simple bright salad with the extra crunch of toasted croutons and a kick of garlic.
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These hit all my dessert buttons too. Not too sweet, flaky and soft, texturally interesting with the filling of ground nuts, and great with coffee.
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For Hungary I perused a number of books, but Flavors of Hungary by Charlotte Slovak Biro was the clear winner. I found a lot of little gems in this cookbook. Including lovely recipes for Chicken, Potatoes, and Peas. A perfect trifecta in my world.
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A clean drinking, on the sweeter side, aperitif.
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For this year’s race, we made some Hungarian classics from a local library find, an excellent 1970's Hungarian cookbook: Flavors of Hungary by Charlotte Slovak Biro.
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Complex, yet versatile, a fantastic foil to the hearty richness of german brats and potato salad.
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Bacony, tangy from mustard and vinegar, deliciously warm melt in your mouth potatoes.
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Thinking about Germany always makes me immediately crave brats. I know there is more to their cuisine than that, but who am I to deny a craving?
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Tea cake, perfect for afternoon tea, breakfast, or dessert. Bright and citrusy. Super delicious.
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Versatile scones, simple to put together, and brilliant with a cup of coffee.
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Afternoon tea is a great excuse to eat tiny sandwiches and all the sweet things to your hearts content.
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A simple salad with a bright vinaigrette, perfect alongside a hearty dinner of gnocchi and mushroom ragu.
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This cake is not the usual fluffy, soft-crumbed, moist, birthday cake I am used to. It has much more complexity, density... and flavor, if we're being honest.
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For Austria I kept it simple. I made my tried and true Chicken Schnitzel and a side of Egg Noodles with Mushroom Butter Sauce. This meal comes together fast and is much more than you would expect for the effort involved, especially with a nice grainy mustard to dip your chicken in.
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Though complicated and a little scary they were completely worth it for the steaming soft interior and the shatteringly crisp exterior. With a hot cup of cafe au lait and a French Grand Prix to watch, these were heavenly.
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A few of my favorite cocktails have french origins. Simple, refreshing, and elegant.
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Crunchy, creamy, tart, and sweet, a perfect foil to buttery rich dishes.
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This gratin is very rich and creamy. It would be especially good along side any bright salad or light fish dish. Topping it with prosciutto is optional if you want a vegetarian option, but if you do eat meat it adds a nice salty umami to the dish.
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