Recipes by Johan Declerck (Page 7)

Belgium Chef

	Pitod ka saag Chickpea flour dumplings in yogurt sauce by Johan Declerck Pitod ka saag Chickpea flour dumplings in yogurt saucePitod ka saag Chickpea flour dumplingsin yogurt saucethis is a very unusual vegetarian dish using yogurt and chickpea flour as theprimary ingredients. the texture of the dumplings and the complex mix of spicesmake a very interesting dish. this is good in the summer, served with…	1 vote 424 views
	Chicken gumbo by Johan Declerck Chicken gumboChicken gumboThis hearty soup-stew from Cajun country will have the richest flavor if you usechicken thigh meat.Heat the oil in a large saucepan over medium heat. Add the onion, celery, and green pepper and cook for 5 minutes, stirring often, until softened. Stir in the garlic.Add the chicken and cook, turning frequently,…	1 vote 294 views
	Grilled quail with ginger glaze by Johan Declerck Grilled quail with ginger glazeGrilled quail with ginger glazeThese quail have a sweet and sour southeast Asian style. Cook themon a grill, under a broiler, or on a hot griddle pan.Using poultry shears or strong scissors, cut each quail down one side of the backbone. Open the quail and place on a work surface, skin side up. Press each…	1 vote 334 views
	Beef stroganoff by Johan Declerck Beef stroganoffBeef stroganoffThis classic Russian dish was named after the Strogonov family.8 minutes, until golden. Add the mushrooms and cook about 5 minutes, until they begin to brown. Transfer to a plate.Meanwhile, season the beef with salt and pepper. Mix the flour and paprika together in a largebowl, add the beef and toss well.…	1 vote 297 views
	Osso bucco by Johan Declerck Osso buccoOsso buccoVeal shanks have a richness unlike any other cut of meat and turn this stewinto an extraordinary meal.Season the veal with salt and pepper. Dredge in the flour and shake off any excess.Melt the butter with the oil in the casserole over medium-high heat. Add the veal and cook,turning occasionally, about 5 minutes,…	1 vote 233 views
	Kasha with vegetables by Johan Declerck Kasha with vegetablesmore stock for about 20 minutes, or until the kasha is tender but still chewy.Stir in the beet and season with salt and pepper. Transfer to a serving bowl and sprinkle withcheese and parsley. Serve hot. Good with Crusty bread, as a main meal.	1 vote 488 views
	Spaghetti mare e monti by Johan Declerck Spaghetti mare e montiSpaghetti mare e montiThis pasta dish combines ingredients from the sea (mare) and from themountains (monti).and reserve. Bring a large pot of salted water to a boil.Heat the olive oil in a large frying pan over medium-high heat. Add the white mushrooms andcook, stirring often, about 5 minutes, until golden. Add…	1 vote 223 views
	Chili tofu stir-fry by Johan Declerck Chili tofu stir-fryChili tofu stir-fryThis quick and easy dish takes advantage of tofu’s ability to take on other flavors.Heat the oil in a wok over high heat. Add the cashews and stir-fry for about 30 seconds or until lightly browned. Using a slotted spoon, transfer to paper towels. Add the tofu and stir-fry about 2 minutes, or until…	1 vote 288 views
	Watercress and pear soup by Johan Declerck Watercress and pear soupWatercress and pear soupFor extra flavor, serve this velvety soup with shredded Parmesan cheese.stirring occasionally, about 10 minutes, or until tender. Meanwhile, trim the watercress and pluck off the leaves. Add the watercress stems to the pot with the pears and stock. Bring to a boil over high heat.Cover…	1 vote 269 views
	Porcini mushroom soup by Johan Declerck Porcini mushroom soupPorcini mushroom soupThis hearty Italian country soup is full of deep, earthy goodness.methodCombine the dried porcini and boiling water in a small bowl. Let stand for 30 minutes. Drainthrough a fine sieve, reserving the soaking liquid. Coarsely chop the soaked mushrooms. Heat the oil in a large saucepan over…	1 vote 304 views