Brussels Challenge #10: Croissants

Bonjour! My morning walks to work from General Jacque to Rue Guimard and Avenue Louise are accompanied by a certain beauty: Scenery you might ask? People you might think? Well…yes, but the true beauty – the smell - those aromas of fresh baked breads and pastries wafting out of the boulangeries and patisseries. It’s hard to beat the warm smell of freshly baked French bread in the morning…unless of course you happen catch a buttery waft of another French classic – the croissant!

Being, that I have only 2 weeks left on my European summer internship and to gear up for a short holiday in France, it was time for the ultimate challenge with the ultimate French ingredient – Butter.

Butter, Flour, Yeast, Butter, Sugar, Butter, Salt, & Butter…’nough said. I experimented with 2 varieties of croissants: plain and chocolate. The result from the taste-testers at the European Food Information Council (including a French woman with a discerning palate)… délicieux!

Tassel Cupcakes - A Classic with a Decadent Twist

The offices of my internship recently moved to the first art nouveau building ever designed – The Hotel Tassel, Brussels, Belgium. Designed by Victor Horta, the Hotel Tassel boasts 4 floors, each with natural “light chimneys”; spiraling metal work adorning staircases and ceilings; stained glass windows, two terraces; and hand-painted walls and mosaic floors…to name just a few features.

To celebrate this, I wanted a classy dessert that mirrored the art nouveau style of Hotel Tassel – light, classic, with a few, well-placed decadents twists. Light, airy vanilla cupcakes, topped with a classic cream-cheese frosting, and adorned with a decadent chocolate-drizzled strawberry… these mini art nouveau masterpieces welcome any and all to the Hotel Tassel.

Brussels Challenge #9: A little Mexican in Brussels - Chicken Fajitas avec Lime-Cilantro Rice

I’ve been in Brussels for almost three months. I love the French-inspired food, international restaurants, and Belgian classics…but as a California native, I miss my Mexican food. Time to bring it to Brussels where cilantro may be called coriander, but my guac is still delicious/délicieux/delicioso!

Puerto Rican Night: Rice & Beans and Mofongo

After a trip to Puerto Rico this past March we've been wanting to attempt Puerto Rican cuisine at 51 Porter. While rice and beans paired with plantain mofongo will never taste as good when not being enjoyed on a tropical island, this plate satisfied my craving until another trip is in the forecast!

Brussels Challenge #8: Exploring Local Ingredients - Chocolate Part Trois

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be. J

Brussels Challenge #7: Exploring Local Ingredients - Chocolate Part Deux

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be… J

Brussels Challenge #6: Exploring Local Ingredients - Chocolate Part Une

Cooking with local ingredients can be a challenge, especially when what’s local is not a palate favorite. Fortunately for me, one of my current local ingredients just happens to be extremely palatable, comes in a variety of flavors and forms, and is available on just about every corner…perhaps the ideal local ingredient…Belgian Chocolate. Let me show you how easy cooking with local ingredients can be. J

Egg in a Nest

Bread, eggs, and butter…’nough said. My Uncle John taught me to make this simple delight when I was a little kid. It is the perfect meal: easy on the wallet, works for any meal, and…really…it just makes you smile and think of Sunday mornings with the fam.

Brussels Challenge #5: Salade pour le déjeuner

Salads are great for any meal of the day! There is an endless variety of ingredients, countless combinations, and many easy ways to bulk up or lighten up your meal. Whether lunching for one or cooking a crowd, give this simple salad selection a search...and liven-up your lunch (or dinner).

Nectarine and Blueberry Tart with a Gingersnap Crust

Deliciously made with summer fruit and minimal oven usage...the perfect summer dessert! This tart only takes a half hour at most to prep; the hardest part is waiting for the crust to cool and the tart to set in the refrigerator without stealing a bite.