ma vie trouvée

Yummy salad with pumpkin and feta cheese

 

salad with pumpkin & feta cheese & mustard dressing

 

I had the best salad in Bali last week.  I liked it so much I came home and recreated it for dinner.  It was so good.  Here is what I did:

 

* Cut pumpkin in thin strips and cook for about 15 minutes in a little butter.  Cook until caramelized.  Set aside.

* Boil green beans until done, run cool water over them to stop the cooking process.

* Mix oil and vinegar with a tablespoon or so of grainy mustard.

* Cut chicken in slices and cook in a pan with a little oil and salt and pepper.

Layer all ingredients on mixed lettuce greens and add feta cheese - drizzle dressing on top. 

The one I had in the restaurant also had small cubes of potatoes in the mix, but I think I actually liked it better without.

 

ENJOY!

 

dragon fruit - the pink version

 

 

A few weeks ago I posted about the pitaya or dragon fruit and featured the variety with the white center.  This week, I bought the one that is a deep pink version which, is much sweeter.  Isn't the inside color gorgeous?

The fruit vendor explained the way you tell them apart is by the shape.  The exterior color is the same on both, but the one with the pink inside is much rounder than the white.

 

 

Here is the white one - you can see it is longer.

 

And what does one do when the color is so beautiful?  

 

 

Color luggage tags!  I took a chuck of the fruit and just swiped it across the luggage tags a few times.  Then let it dry for an hour.  These will be so fun to decorate!

 

Will post what I create later in the week.

Our very special lunch at In de Wulf - Michelin-star restaurant

 

On Saturday we splurged and had a 20 course meal at the fabulous restaurant In de Wulf located in an old farmhouse in Heuvelland, Belgium.  It is located on the French border and took us two hours to get there.  But oh so worth the drive as we enjoyed a three and half hour fabulous meal........the best meal we have even eaten!

 

 

Click on the link below to visit our travel blog to read all about our gastronomical feast and see all the beautiful dishes we were served!

Donald and Cathy's World Adventures

 

Texture Tuesday: free and easy x2 - afternoon delight

 

With the move just around the corner ...... I have to stop and enjoy all the special things I can only get in Belgium.  Like the wonderful pastries.  I took a photo of the tarte aux framboises before I ate it yesteday.  And yes, it was absolutely wonderful!

I used two of Kim's textures:  Stained Linen 91% and Frame it 98%.  I am always amused when I adjust it to 91% or 98%.  But I guess that is what feels right to me.

Here is the original:

 

So many lovely photos this week - stop by Kim's blog to see.

 

 

new pizza joint

We tried a new Pizza place, "Papillon Pizza by Chef", in the Chatelain area in Brussels, one of our favorite neighborhoods for restaurants and shopping.  At Papillon Pizza, the pizzas are gourmet and created by Michelin-starred chefs.  

We had walked by a few weeks ago and the pizza in the window caught our attention.....meatball pizza with a little cone of french fries.  How cute is this?

 

The decor is super slick with a modern white and red design.  Look closely at the chairs on the one side of the table - they are swings!

 

 

It was a little tricky holding the swing still when it came time to eat. 

 

 

The onion and beet one shown below was my favorite.  The little tube on the right-hand was filled with olive oil. 

 

 

The meatball pizza was definitely for the kids - if you look closely you can see little crystals sprinkled on them - they were like pop-rocks candy and they crackled in your mouth.

Doesn't the black slate plates make the pizza look extra special? 

 

The pizza was good and it was a fun experience, but I think we prefer Pizza the good old-fashioned way.  And of course, ice cream for dessert!

 

Manneken Pis - another new outfit - Ukraine

 

National Day of the Ukraine - August 24

 

 

The new outfit honors the National Day of the Ukraine.  This year is special as it is the 20th anniversary of the independence of Ukraine.  Pisaûŝemu boy (Manneken Pis in Ukrainian) is always covered prior to the unveiling of a new outfit. 

 

 

The parade usually starts in the Grande Place and the procession marches to the location of the Manneken Pis.  This was a very small procession and turnout, probably because it is the middle of the week.

 

The young lady carrying the flag above is 10-year-old Solomiya Lukyanets - a very famous Ukrainian opera singer.  They were singing a song as they walked - maybe their national anthem?

 

 

 

The new outfits represents Prince Kievan Rus (11 - 12 century).  Here is the "money" shot - the super squirt!

 

And here is the Mayor of Manneken Pis-ville singing the Manneken Pis anthem.  I tried to find the words but didn't have any luck.

 

 

 

After the celebration,  we went to lunch at a new restaurant we found this weekend, Le Domaine de Chavagnac.  They specialized in South-Western French cuisine...duck!  Good food and super cute decor!

Texture Tuesday - "3" edition - un deux trois

 

 

Photo taken at Ambiance Jardin Chambres d'hotes in Alsace, France in one of Pierrette's very special rooms.

Recipe:

Kim's stained linen - multiply 100%

 Kim's stained linen - multiply - 42%

My own texture - old letter 100%

Kim's Art joy texture soft light 34%

Pixel Dust Photo Art dapple dawn 100% soft light

Un deux trois text - copies 6 times

Adjusted the levels and hue saturation

Original Photo: 

 

 

Our outdoor food market

 

 

We do most of our grocery shopping at the outdoor markets, which run all year in Brussels.  Several are within a mile of our apartment and we walk to them - added bonus of exercise!  Despite the lack of rain, all the fruits and veggies are beautiful right now so I thought it would be fun to do a post on my market.

 

Our new favorite outdoor market is in the neighborhood of St. Gilles. 

 

We call it the Polish market, as there are several Polish food stores there.  We both grew up with Polish food so we enjoying buying pierogis, poppy seed and nut rolls, and borscht.

 

 Look at these colorful greens.

 

Coeur Boeuf tomatoes - translated beef heart tomato or as we call them - beefsteak.

 

 

This is a new one to me.  The sign says courgette de Italie translated - zucchini from Italy.

Mushrooms, but not any mushroom - morels!  They are available mainly in the spring and are usually pretty pricey.

 

Beans - a vibrant color purple.

 

White asparagus.  Did you know it is grown in the dark, usually covered by dirt, to make it white?

 

D checking out cheese at the Italian stand.

At each market we have a favorite place to enjoy a cup of coffee.  We discovered this one, Brasserie Verschueren, a few months ago and is now a favorite. 

 

 

They make an excellent cappuccino.  Check out that froth...

Cheers!

I can't forget "olive guy".  Each of our markets has an excellent selection of olives - but this one, by far, has the biggest assortment.

 

 

And flowers....when we are in town for the whole week - I always buy fresh flowers.

 

This week I bought these gorgeous pink roses, which had a vintage feel. 

 

What else did we buy?  Peppers...

 

 

Beets so that we could cook up the greens - one of our favorites and super healthy. 

 

 

The fresh intensely colored greens for a salad - the purple leaves where quite peppery and very flavorful.

And fresh fruit....

We have become very spoiled by all the fresh produce and fruits available to us here.  

Wild Asparagus

 

Have you even eaten wild asparagus? 

 

 

We saw it at the market this week and decided to give it a try.  We have never eaten it before.  I read that it is also called "Bath Asparagus", which comes from the fact it was once abundant near the city of the same name in England.

 

 

All D did to prepare them was toss the stalks in the pan he used to cook the steaks and cooked them for four minutes uncovered.  They were perfect!

The next night we had risotto with the wild asparagus, bacon, and Parmesan cheese.  So yummy!

 

If you see them in your market - give them a try!

The royal wedding and a few recipes!

 

The marriage of Kate and William was a big event here in Belgium.  But from what I read.....it was big all over the world!  Did you get up to watch the special event?  Lucky me, it was afternoon here in Brussels.

 

I went to a champagne party where there were women from several different countries; which made for very interesting conversation.  One of the ladies was from Scotland so it was really fun to hear her tidbits about the Queen.  And yes, she stood up for their royal anthem.

 

The ladies brought delicious food. 

The one below was one of my favorites - lots of seafood and avocado.  Her husband made it and he is from Denmark. 

 

 

And the host made the most decedent chocolate scones.  She posted the recipe on her blog:   writing with chocolate.

 

 

I had my honey-pie make me a special soup to take - sorrel, pea, and leek soup.  It can be served hot or cold.  I served it cold for the party with a little creme-fraiche epaisse on the top.  Recipe follows.

 

 

sorrel, pea and leek soup

 

Can be prepared in 45 minutes or less but requires additional unattended time.  Makes about 4 1/2 cups

 

*  3 leeks - white and pale green parts (about 3/4 pound), chopped, washed well, and drained
*  1  1/2 tablespoons olive oil
*  1 small boiling potato (about 1/4 pound)
*  1  1/2 cups chicken broth
*  1  1/2 cups cold water plus additional to thin soup
*  1/2 cup peas
*  1/4 pound sorrel, washed and cut crosswise into thin strips (about 3 cups loosely packed)
*  1/3 cup sour cream (D used 1/4 cup of creme fraiche - but this is hard to find in the US)
*  1 teaspoon fresh lemon juice, or to taste

In a large saucepan cook leeks in oil with salt and pepper to taste over moderately low heat, stirring, until softened. Peel potato and cut into 1-inch cubes. Add potato, broth, and 1 cup water to leeks and simmer, covered, about 10 minutes, or until potato is tender. Stir in peas and simmer, uncovered, about 5 minutes, or until peas are tender.  Turn off heat, add sorrel, and let sit for 1 minute (until sorrel wilts).

In a blender purée soup in 2 or 3 batches until very smooth, transferring to a bowl. Whisk in sour cream (or creme fraiche) {If serving warm, replace sour cream (creme fraiche) with regular cream} , adding additional water to thin soup to desired consistency. Serve immediately or chill soup, covered, at least 2 hours. 

Decorate top with creme fraiche epaisse when serving.

Original recipe from epicurious with modifications by D.  This is a super yummy and pretty healthy soup.

 

Kate was beautiful, the dress was elegant, William looked handsome ...... it was a lovely wedding!  Cheers to the Royal couple.