June 2025 - Belgian Foods

In June 2025, we had our Supper Club at Katharina's house. Our theme was Belgian food. This is what we had:

Lauren made a buttermilk-apple soup:

Christiane made a quiche with leek and ham:

Katharina made Carbonnades a la Flamande / Stoofvlees (beef stew):

I found the recipe at this link: https://thehungrybelgian.com/2013/07/05/flemish-beef-stew/

– 2 to 2.5 lbs of stew meat (I prefer chuck shoulder meat)
– 2 large onions, cut in half and sliced into not-so-thin strips
– 16oz of dark beer, more or less
– 2 tbsp of dark brown sugar, heaping (or ¼ cup of molasses)
– 1 whole clove
– 1 small clove of garlic, minced
– 2 laurel leaves
– 3-4 sprigs of rosemary
– 2-3 sprigs of thyme
– 1-2 slices of brown bread, liberally spread with 2 tbsp of mustard
– a splash of balsamic vinegar
– a few tbsp of olive oil
– 1-2 tbsp of butter
– salt & pepper to taste

1. Take a small piece of cheese cloth and tie the rosemary, thyme & cloves in. You’ll want to be able to remove it from the stew easily later on.

2. Cut the meat in roughly 1-inch size cubes. Salt & pepper like you would a steak.

3. In a large Dutch oven, heat the olive oil and brown the meat over medium heat. It’s best to do this in batches, as you don’t want to overcrowd the meat. Overcrowding means the meat won’t brown, it’ll rather steam and you don’t want this. You want a nice crispy brown edge on each piece of meat. Set each batch of meat aside. Don’t be alarmed by the brownish ‘crud’ that forms on the bottom of your pan, and definitely don’t try to get rid of it… This is where a lot of the flavor forms.

4. When all meat is browned, turn up the heat a bit and pour a splash or two of the beer in the pan. Scrape the bottom of your pan to loosen the browned bits the meat formed.

5. When most of the bits are loosened and starting to dissolve in the beer, add the butter and the sliced onions & minced garlic, and continue to cook until the onions are turning translucent.

6. Add the remainder of the beer, browned beef, cheese cloth with herbs and the sugar, and cook over low heat for 2-3 hours until the beef is fork tender. Place slices of mustard covered bread on top of the simmering stew. They’ll slowly dissolve and thicken the stew some.

7. Keep the lid off of your pot. Once you have reached the desired thickness of the sauce, only then place the lid on the pot.

Susanna brought fries, endives and dipping sauces:

Kim made Speculaas Loaf (of which we unfortunately forgot to take a photo).

We also enjoyed a variety of Belgian beers, such as Leffe, Hoegaarden, Westmalle and Lindeman's lambic beer with Kriek (cherry) and Framboise (raspberry) flavor.

February 2024: Vegan Foods

In February 2024, we had our Supper Club at Katharina's house. The theme was Vegan foods.

For a starter, Christiane made faux fois gras:

Sara brought this mixed salad as a side dish:

Katharina made a kale slaw as another side dish:

And Lauren brought a sweet corn dish:

For a main course, Katharina had prepared a chickpea curry:

For dessert, Anali brought a fruit salad:

And Kim had baked a chocolate cake and some merengue cookies:

 

Spanish Food - 9/9/2023

 

September 2023 Supper Club - Spanish Food

Anali hosted a Spanish Food Dinner.

 She made a Spanish chicken and seafood Paella, and some red wine Sangria

Kim brought a Coca (flatbread) with sweet onions, piquillo peppers, olives and Manchego cheese

Susanna made a Vegetable Pisto with Eggs

Katarina made individual cheese flan

Christiane make a Basque burnt cheese cake

Christiane also brought some Madeira Wine, which paired nicely with the cheese cake

It was a fun evening with friends and tasty food. Looking forward to seeing everyone at the next Supper Club!

Street Food - June 24, 2023

For our June 2023 dinner, Kim hosted a Steet Food themed dinner

She made a grilled version of Chicken Shwarma

a quick cucumber, tomato and parsley salad to go with the shwarma

and Whole Grain Sourdough Pita

Susannah made a chickpea dish and brought naan to eat with it

(also pictured harissa tahini sauce and quick pickled onions)

Sarah made Tortilla Española

Christiane made Currywurst and Rye Bread

It was a wonderful celebration of the many delicious street foods that the world has to offer!  

Pizza on the Grill (May 2022)

Kim hosted a Pizza on the Grill garden party.

Here is Kim's pizza dough, ready to be shaped into pizzas and topped with various toppings.

We had different toppings that we ended up combining creatively and to our hearts' delight. Below are a few of our creations.

  

Katharina had made a delicious salad that complemented the pizzas well.

For dessert, we had Lauren's cookie pizza topped with a caramelized and fresh fruit.

 

Coca topping (Christiane)

• 1 yellow bell pepper
• 1 red bell pepper
• 2 onions
• 1 garlic cloves
• 200 g (7 oz) spinach leaves
• 4 TL (4 tbsp) olive oil
• salt

1. Clean and deseed the bell peppers, cut them into stripes. Peel and halve the onion, then cut it into stripes. Peel and slice the garlic cloves. Wash and dry the spinach leaves.
2. In a skillet, heat 2 tbsp of the olive oil. Add the onion and garlic, saute until soft and translucent (do not brown them), then take them out and set them aside.
3. Add 1 tbsp olive oil, briefly saute and salt the spinach, then take it out and set it aside.
4. Add 2 tbsp olive oil, saute the red and yellow bell pepper for about 2 minutes, salt and remove from the skillet.

Use the prepared vegetables to top your pizza.

Flammkuchen topping with smoked salmon and goats cheese (Christiane)

While not a pizza topping, it worked pretty well.

• 3 Tl (3 tsp) green peppercorns (in marinade)
• 300 g (10.5 oz) mild goats cheese
• 100 g (3.5 oz) creme fraiche
• 200 g (7 oz) smoked salmon (thinly sliced is preferrable)
• 2 red apples
• 2 EL (2 tbsp) lemon juice
• 1 bunch of dill
• 4 TL (4 tsp) honey

1. Drain the green peppercorns, chop finely and mix with goats cheese and creme fraiche.
2. Cut salmon into reasonably sized bits that will look nice on the pizza.
3. Wash the apples, slice thinly and immediately mix with the lemon juice.
4. Chop the dill (I didn't because I like the decorative look of the dill fronds)

To top your pizza, spread some of the cheese mix and then add apple slices, salmon strips and dill.

 April 2023 Supper Club - Harry Potter Foods

Katharina hosted a Harry Potter Foods dinner. 

For starters, we had Sorting Hat appetizers (Lauren):

We also had Bezoars (Susanna):

For the main course, we had Shepherd's Pie (Katharina):

For a side dish, we had sauteed bok choi (Sara):

And we had two types of pumpkin pasties (savoury and sweet) (Kim).  

When I was reading the books, I always imagined the pumpkin pasties to be a savoury treat.  It wasn't until I started looking for a recipe online that I realized that nearly everyone had sweet versions, like American-style pumpkin pie but as a hand pie.  I decided to make both versions for our dinner, the kind I imagined and the kind almost everyone else had.  While both version were good, my personal favourite was the savoury version.

For the savoury version, I made Erin Jeanne McDowell's Rough Puff Pastry (posted on Food52.com)

(makes 1 1/2 lbs pastry)

Ingredients:

2 1/2 cups (302g) all-purpose flour

1/2 teaspoon (2g) fine sea salt

8 ounces (226g) cold unsalted butter, cut into 3/4-inch (19mm) cubes

1/3 cup (75g) ice water, plus more as needed

Directions:

1. In a medium bowl, stir the flour and salt together to combine. Add the cubes of butter, tossing them through the flour until each individual piece is well coated. Cut the butter into the flour by pressing the pieces between your fingers, flattening them into big shards. As you work, continue to toss the butter through the flour, recoating the shingled pieces. The goal is to flatten each piece of butter only once, leaving the pieces very large (they will get smaller/more dispersed through the process of folding the dough).
2. Make a well in the center of the flour mixture. Add the ice water to the well and, using your hands, toss the flour with the water to start to mix the two together (this begins to combine them without creating too much gluten). As the flour begins to hydrate, you can switch to more of a kneading motion—but don’t overdo it, or the dough will be tough. Then add more water, about 1 tablespoon (15 grams) at a time, until the dough is properly hydrated. It should be uniformly combined and hold together easily, but it shouldn’t look totally smooth. Divide the dough in half and form each piece into a disk. Wrap tightly in plastic wrap and refrigerate for at least 30 minutes.
3. On a lightly floured surface, working with one piece of dough at a time, roll out the dough to about 1/2-inch thick (the exact size/shape of the dough doesn’t matter here, just the thickness). Brush off any excess flour with a dry pastry brush, then fold the dough in half. Fold the dough in half again into quarters. Wrap the dough tightly in plastic wrap and chill for 15 to 30 minutes, until firm.
4. Repeat the previous step three more times: rolling out the dough, folding it, and chilling it each time before continuing. If you work quickly, you can sometimes do two rounds of folds back to back, but if the dough is soft or sticky, don’t rush it.
5. Once the final fold is completed, wrap it tightly in plastic wrap and refrigerate for at least 30 minutes, and preferably 1 to 2 hours before using.

For the filling for the savoury version, I liked the flavors in the recipe on this website https://www.lovemysalad.com/recipes/savoury-pumpkin-pie-red-onion-and-feta-cheese

Ingredients:

1 pumpkin, peeled and cut into small cubes

Olive oil

1 red onion, sliced into rings

2 garlic cloves, minced

2 teaspoons thyme, chopped (I used dried so cut the amount by 2/3)

75g crumbled feta cheese

Instructions:

1. Preheat oven to 350 degrees.

2. Place onion and cubed pumpkin (or any winter squash) on a sheet pan, drizzle with oil, salt and pepper.

3. Roast in oven for 20-30 minutes, stirring every 10 minutes, until squash is softened and onion is starting to brown.  When you remove the sheet pan from the oven, stir in the minced garlic and thyme.  As long as the sheet pan is still hot while you do this, the garlic will cook, but not burn.  

Assembly:

Roll out puff pastry, cut into rectangular shapes with a sharp knife.  Fill with 1 tablespoon of filling, moisten edges of puff pastry and crimp edges.  Beat 1 egg with a splash of water, brush tops of pastry with egg wash.  Slash top (or poke holes) to give pies a place for steam to escape.

Bake for 30-40 minutes at 400 degrees. Remove from oven when pastry is nicely golden brown.  Allow to cool a bit before enjoying.

Sweet Pumpkin Pasties:

I used store bought Israeli puff pastry, cutting small circles into the dough.

I used canned pumpkin and mixed pumpkin pie spice + a little cardamom & vanilla sugar into the pumpkin pie mix (no measurements, just estimating and tasting as I went).

Assembled by filling the circles with about 1 tbsp of pumpkin pie filling, moistening the edges with water, and crimping.  Used remaining egg wash from the savoury pasties, and slashed the tops to allow steam to escape.  Baked for 20-30 minutes in 400 degree oven.

For dessert, we had tea and rock cakes (Christiane):

We also had butter beer (Lauren):

Ukrainian (April 2022)

In April 2022, we met at Christiane's place to enjoy delicious Ukrainian-inspired food. The weather was perfect, allowing us to sit outside.

Christiane served Borscht.

The recipe is from a German cookbook. Quantities are given in the original measures and converted as well.

Ingredients

1.5 l (1.8 gl) water
1 TL (1 tsp) salt
1 Msp (1 pinch) black pepper
500 g (1.1 lb) beef chuck
100 g (0.25 lb) pork belly
500 g (1.1 lb) white cabbage
500 g (1.1 lb) red beets
1 EL (1 tbsp) red wine vinegar
1 parsley root (I did not have one and skipped it)
1/4 celery root
1 large onion
1 small leek
1/8 l (4.2 oz) sour cream
1 EL (1 tbsp) chooped parsley

Steps

• Bring water with salt and pepper to a boil. Add the meat to the boiling water and bring to a bubbling boil. Remove any foam that forms during the first 30 minutes.
• Remove outer leaves from the cabbage, quarter, remove stalk, cut into strips, rinse.
• Peel the beets. Cut all except one into strips. Grate the remaining beet, mix it with the vinegar and set aside.
• Peel the parseley and celery root, cut into small cubes.
• Peel and roughly chop the onion.
• Clean the leek and thinly slice the yellow part only. Discard the green part or keep it for another purpose.
• After 40 minutes, add the vegetables - not the beet mixed with vinegar - to the meat. Cook on low heat for another 50 minutes.
• Remove the meat, cut it into bite-size pieces and add it back into the broth. Add the beet mixed with vinegar.
• Serve garnished with a dollop of sour cream and some chopped parsley.

Kim made Pampushki.

Anali made Yabluchnyk.

Cross buns and strawberries brought by Sara rounded out our meal.

Japanese Lunch Oct. 17, 2021

 Lauren brought a Soba Noodle salad. I increased all the amounts by about 25% to make sure we had enough.

Also, I noted what I changed in the recipe. I cooked the noodles 3 minutes, tested and by 4 minutes had drained and rinsed the noodles. Testing is important!

Soba Noodle Salad

See recipe at https://cookingformysoul.com/soba-noodle-salad/ 

This easy and refreshing soba noodle salad is full of flavor. It is made with soba, or buckwheat, noodles and is tossed with lots of fresh veggies and a homemade dressing.

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings 6 people

Ingredients

• ▢ 9 oz soba noodles (3 standard bundles) - I used 12 oz.
  
• ▢ 1 cup roughly chopped fresh cilantro - kept this about the same
  
• ▢ 1 cup snow peas
  
• ▢ 10 oz matchstick carrots (10 oz bag)
  
• ▢ 3 scallions, thinly sliced (plus more for garnish)
• ▢ 1 tablespoon sesame seeds (garnish)
• ▢ Sliced seasoned nori seaweed (garnish) - forgot to add the nori
  

Dressing:

• ▢ 1/4 cup rice vinegar - 1/3 cup instead
  
• ▢ 3 1/2 tablespoons vegetable or canola oil used 4 Tbsp of olive oil
  
• ▢ 3 teaspoons sesame oil (or to taste) added 4 tsp
  
• ▢ 3 tablespoons soy sauce (or to taste) did not change
  
• ▢ 1 to 2 tablespoons honey (or to taste) used 2
  
• ▢ 1 teaspoon grated ginger, or to taste -  used 2 tsp
  

Instructions

• Make the dressing: In a mason jar, combine all the Dressing ingredients. Cover with lid and shake vigorously until evenly combined. Set aside.
• Cook soba noodles according to package directions, until al dente, about 4-5 minutes. To be sure, test it after 3-4 minutes to check for doneness (al dente). When ready, immediately drain and rinse them with very cold water to stop the cooking process and to prevent mushy noodles.
• In a large bowl, toss the noodles with the cilantro, cabbage, carrots, scallions, and the prepared dressing. Garnish with sesame seeds, more sliced scallions, and sliced seasoned seaweed. Serve immediately. Enjoy!

Notes

• Cooking the noodles: Soba noodles cook really fast, in about 4-5 minutes. I’d say closer to 3.5 to 4 if you want it al dente. After they are cooked, be sure to rinse them in cold water immediately.
  
  
• Make ahead: chop or slice all the veggies and prep the dressing up to 1 day in advance. Store in the fridge. Do not cook the noodles ahead of time since they will get soft and mushy if stored for too long. - I made the noodles ahead, kept them al dente, and they were fine the next day.
  
  
• For the dressing, I’d highly recommend using freshly grated ginger. - I got young ginger form the store, it is very nice.
  

Italian Lunch , February 2020 (Just before Covid)

 

August 2021 - New Recipes from the Lockdown

 This was our first get-together after a 16-month hiatus due to the coronavirus pandemic. We met at Katharina's house, and our theme was 'New recipes discovered during lockdown'.

We started our dinner with some appetizers.

Christiane brought a leek pie:

Lauren made watermelon and feta cheese bites and a salad.

Watermelon and Feta Bites:

1/2 cup whipped cream cheese (full or low fat)

1/3 cup crumbled Feta Cheese

1.5 to 2 Tbsp Water

Watermelon, cut into triangular wedges, make enough for number of people you are serving (assume 2-3 wedges per person)

1/4 tsp black pepper (enough to sprinkle a little on each wedge)

Basil leaves, small. 1 per wedge (I used lemon basil from my yard)

1. In a food processor, combine the cream cheese and feta; process until almost smooth, stopping to scrape down the sides of the bowl. Drizzle with water and process until very smooth.  If you have a min-processor, use that.
   
   
2. Arrange the watermelon wedges on a platter; dollop about 1 generous tsp of cheese mixture over each. Sprinkle pepper evenly over wedges; top each piece with 1 basil leaf.

Watermelon and Feta Salad:

4 cup(s), seedless, chunks fresh watermelon

6 Tbsp. crumbled feta cheese

2 Tbsp chopped mint leaves

1 tsp fresh lime juice

1 tsp olive oil

• Put all ingredients in a medium bowl; gently toss to mix.

For our main course, we had a slow cooker pot roast made by Katharina:

And a number of side dishes.

Eggplant parmigiana made by Sara:

Tikka Masala lentils made by Kim:

I found this Tikka Masala Lentil recipe on LeitesCulinaria.com  During the lockdown, we reduced our grocery trips to every other week.  This recipe was good for the weeks that we did not grocery shop since most of the ingredients can easily be kept in the pantry to be used when needed.  I double the recipe when I make it so we have a good amount of leftovers for lunches.

https://leitesculinaria.com/296097/recipes-tikka-masala-lentils.html

Tikka Masala Lentils

Adapted from Brittany Williams, Instant Loss on a Budget

Ingredients:

1 tablespoon mild vegetable oil
1/2 medium (about 4oz) yellow onion, diced
1 1/2 teaspoons curry powder
1/2 teaspoon garlic powder
1/2 teaspoon paprika
1/2 teaspoon ground turmeric
1/2 teaspoon fine sea salt
1/4 teaspoon cayenne pepper
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
2 cups water
1 cup (7oz) brown lentils (I used a 5 lentil mix that I found at a Middle Eastern market)
1/2 cup canned full-fat coconut milk, shaken or stirred
2 tablespoons tomato paste
1 tablespoon fresh lemon juice
2 tablespoons fresh cilantro leaves
fresh spinach (optional)

Directions:

1. Preheat an electric pressure cooker using the Saute function. If using an Instant Pot, adjust the heat to MORE.

2. When the pressure cooker insert is hot, add the oil and onion and cook, stirring frequently, until it softens and becomes translucent, about 5 minutes

3. Add the curry powder and other spices, water, lentils, coconut milk, tomato paste, and lemon juice

4. Place the lid on the cooker and make sure the vent is in the SEALING or pressure position. Using the display panel, set to cook at low pressure for 15 minutes (I cooked at high pressure in a stovetop pressure cooker for 15 minutes).

5. When the cooker beeps, let it naturally release the pressure for 10 minutes. Swith the vent valve from the SEALING to the VENTING or pressure release position. Use caution while the steam escapes.

6. If using, stir in the spinach leaves until they are wilted, then top with cilantro leaves and serve.

Without a pressure cooker: In a Dutch oven over medium heat, saute the onion until tender, about 5 minutes. Add the spices and cook, stirring for 30 seconds. Add the water, coconut milk, tomato paste and lemon juic, and bring to a simmer. Cover, adjusting the heat to maintain a simmer and cook, stirring occasionally, until lentils are very tender, but not mushy, 25-35 minutes. If the lentil mixture becomes too dry, stir in up to to 1 cup more water.

Braised cabbage and sourdough bread made by Susanna:

And finally, for a sweet bite after all these delicacies, we had some hazelnut toffee made by Katharina:

It was so nice to finally be able to get together again!