New Year’s Eve 2015

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Herring caviar and cream

 

Koen and I use New Year’s Eve and Day as an excuse to eat very luxuriously and indulgently. Every year we try to top the year before.

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Sweet Potatoes

My New Root's Big Comfy Sweet Potato

My New Root’s Big Comfy Sweet Potato

The last couple of months Koen and I have been eating more sweet potatoes. Normally I only eat sweet potatoes around Thanksgiving, but I had been seeing more and more recipes calling for them. I have to say, all 3 of these dishes were outstanding and I will definitely make them all again!

My first sweet potato dish that was not a pie or souffle, was the Big Comfy Sweet Potato from My New Roots. It consists of an oven-baked sweet potato topped with a mole inspired sauce served with black beans, avocado, goat cheese, green onion, sprouts, and cilantro. Yum!

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White Gold aka White Asparagus

White asparagus ready to be peeled

White asparagus ready to be peeled

In Belgium, the Netherlands, Germany, and France, late April to late June is white asparagus season. During this period I always try to eat as much white asparagus as possible – we’ve already had them 4 times! Compared to green asparagus, the white ones are more tender and less bitter. Normally Koen and I always eat them the Dutch way, with Hollandais sauce, ham, smoked salmon and a boiled egg. This season we’ve been experimenting. A few tips from Jeroen Meus to keep in mind when preparing asparagus:

  • Poke the bottom of the asparagus with your thumbnail; if moisture comes, they’re fresh
  • Rub the asparagus together; if they make a squeaky sound, they’re fresh
  • Rather than cutting the end off, break it off with your hands; that way you don’t accidentally cut off any of the tender asparagus

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Fried Avocado Tacos with Sesame and Lime

Fried Avocado Tacos with Sesame and Lime

Fried Avocado Tacos with Sesame and Lime

I love tacos and I love avocados, so when I found a recipe for fried avocado tacos with sesame and lime, I had to try it! The result was fantastic, with a wonderful juxtaposition of textures. This recipe comes from the Food 52 website that I’ve recently become obsessed with. Food 52 is an online community for foodlovers and cooks!

 

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Christmas 2013!

Opening my Christmas gifts from my parents!

Opening my Christmas gifts from my parents!

Koen and I celebrated Christmas Eve and Christmas Day in Roosendaal, first at his Aunt Maartje and Uncle Sjaak’s house and then at the Brörmann house for Christmas. Unfortunately Nikki, Brigiet, and Sofie could not make it to Roosendaal to celebrate with us – Nikki and Brigiet were in Friesland and Sofie was surfing in Spain! Christmas Eve, we all made special dishes – Koen and I made two types of meatballs – and enjoyed an evening with lots of laughter and delicious food. The next day began with Christmas brunch. The entire afternoon we took turns in the kitchen preparing for dinner. I made macarons for the first time! Oma joined us for our delicious dinner which included a game where we guess what Dook is thinking. Koen and I were the winners guessing Roy Donder’s huispak and Oma’s pearl necklace! After dinner we facetimed my family in the States where they were also enjoying Christmas dinner! Also, special thank you to Barbara for the beautiful photos from Christmas!

 

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Homemade Almond Milk

The almond milk process

The almond milk process

I love checking My New Roots for new ideas to try in the kitchen. This time I was inspired to make my own almond milk after watching her video and seeing how simple the process is! It is really unbelievable how easy it is to make your own nut milk – I think next time I am going to try oats or another sort of nut, maybe I’ll even go a little crazy and try combinations, who knows. I was surprised by how strongly the almond milk smelled and tasted like amaretto. Delicious! The only difference I could really taste between the homemade milk and store-bought milk is that mine isn’t sweetened. I don’t think I’ll add any sugar in the future, because I always use almond milk in my breakfast smoothies that already have fruit, so natural sweeteners.

 

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Barbeque Chicken with Jalepeno Cheddar Cornbread and Green Beans with Carmalized Onions and Almonds

Barbeque Pork Chops with Jalepeno Cheddar Cornbread and Green Beans with Carmalized Onions and Almonds

Barbeque Chicken with Jalepeno Cheddar Cornbread and Green Beans with Carmalized Onions and Almonds

I’ve decided to quit my new year’s resolution! Now that I’m back in school, I have less time to tryout recipes and make posts. That’s not to say I’m quitting trying new recipes, but I am relieving myself of personal pressure to try 2 new recipes a week (104 in a year).  With that in mind, here is one of my favorite recent new recipes – Jalepeno Cheddar Cornbread and Green Beans with Carmalized Onions and Almonds. I was craving a taste of home when I decided to try making cornbread for the first time and a new green bean side dish. Yum!

 

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Venezuelan Arepas

Venezuelan arepa with black beans, grilled banana, avocado, and goat cheese

Venezuelan arepa with black beans, grilled banana, avocado, and goat cheese

While Koen and I were in New York, we tried a lot of different multicultural food, including Venezuelen arepas. They are basically corn pancakes that you slice open and stuff with delicious ingredients. I decided to prepare a vegetarian version with black beans, grilled banana (I couldn’t find plantains), avocado, and goat cheese. While we were in New York at Arepera Guacuco, there were also a lot of different sauces to use with the arepas, so I found a recipe for a mango pepper arepa sauce. I was really proud of how the areaps turned out! It was a lot of work, but worth it!

 

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