tag:blogger.com,1999:blog-36810344149347430602012-02-17T02:14:16.797+01:00Good food, good friends, ...Great times!Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-3681034414934743060.post-62952574515155045972009-08-12T20:05:00.004+02:002009-08-13T16:02:03.186+02:002009-08-13T16:02:03.186+02:00

THIS POST WAS ORIGINALLY PUBLISHED LAST SUMMER, BUT I COULDN'T RESIST POSTING IT AGAIN AS IT'S THE MIDDLE OF MUSSLES SEASON IN BELGIUM. ENJOY!!I'm back! After more than a week of silence, I finally managed to get my act together and tell you about that single dish that's been on my mind since March. Every year, I, and several million other Belgians along with me, anxiously await the arrival of

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2009/08/re-post-mussels-fries-beer-heaven.htmltag:blogger.com,1999:blog-3681034414934743060.post-32581529339767432402009-08-10T16:00:00.007+02:002009-08-10T16:44:03.993+02:002009-08-10T16:44:03.993+02:00

The sun is shining...the weather is sweet....Make you wanna move, those dancing feet...Ah yes, the height of summer. As I'm writing this, I'm gazing into my parents' neverending backyard and listening to the birds' chatter become more and more silent as the sun rises higher and higher. Sitting atop of the garden on the house's patio, I feel fantastically lucky to be able to enjoy all these

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2009/08/sensual-smooth-sun-drenched-strawberry.htmltag:blogger.com,1999:blog-3681034414934743060.post-62630549864559840512009-08-06T17:58:00.001+02:002009-08-06T17:58:44.531+02:002009-08-06T17:58:44.531+02:00

Another low-cost lunch or dinner alternative is my mom's basic daal recipe. From the first time I tried daal at an Indian restaurant, I immediately felt as if I could have this dish everyday. Problem is that many people (including myself) are sometimes put off by the sheer number of spices that have to be gathered, and added to the dish. And now that I've started a slow-carb, high-protein diet (

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2009/08/moms-versatile-lentil-stew.htmltag:blogger.com,1999:blog-3681034414934743060.post-87666433522762669412008-12-03T19:02:00.004+01:002008-12-03T19:18:50.316+01:002008-12-03T19:18:50.316+01:00

As a first in this series of low cost, delicious alternatives to your lunch sandwich, Pass the Saffron features Taboule! Taboule (pronounced tah-boo-lay) is a Middle Eastern or even Meditteranean wheat salad.  It's very easy to prepare, served cold and healthy!  It's best to make it one day before eating it, so all the flavors can mix.  Take it with you to work in a tupperware dish and have it

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com1http://passthesaffronplease.blogspot.com/2008/12/food-finances-taboul.htmltag:blogger.com,1999:blog-3681034414934743060.post-52088332792197021922008-11-29T04:47:00.004+01:002008-11-29T05:14:13.055+01:002008-11-29T05:14:13.055+01:00

Because I was still feeling stuffed from yesterday's Thanksgiving dinner, I couldn't bring myself to making a much-needed pit stop at the grocery store.  And when I say much needed, I mean it.  As far as main ingredients go, I was limited to beef or chicken, tomatoes or green peppers and pasta or rice.  I was in a Chinese mood so I decided to try my hand at creating a ubiquitous Chinese dish:

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/11/lazy-mans-chinese-chicken-with-green.htmltag:blogger.com,1999:blog-3681034414934743060.post-5756343221961489572008-11-26T18:20:00.003+01:002008-11-26T19:01:03.791+01:002008-11-26T19:01:03.791+01:00

Since winter has arrived, I couldn't resist making this wonderful winter dish.  A traditional dish from Brussels, "stoemp" has everything you need to stay fat warm and happy!  It basically is a type of mashed potatoes with a large amount of vegetables mashed right in with the potatoes.  And you can do it with all kinds of vegetables, although each one will require a slightly different

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/11/stoemp-met-wortelen-stoemp-with-carrots.htmltag:blogger.com,1999:blog-3681034414934743060.post-1211523235781974402008-10-13T22:49:00.003+02:002008-10-13T22:53:25.057+02:002008-10-13T22:53:25.057+02:00

Today is an important day for our foodblogging community, where we take a significant step forward!The press release below gives all the information on this event. Enjoy!LAUNCH OF GLOBAL FOODBUZZ BLOGGER COMMUNITY LEVERAGES REAL-PEOPLE, REAL-TIME POWER OF FOOD PUBLISHING San Francisco – October 13, 2008: Foodbuzz, Inc., officially inaugurates its food blogger community with more than 1,000

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/10/foodbuzz-publisher-community-launches.htmltag:blogger.com,1999:blog-3681034414934743060.post-85062723393258174572008-10-12T20:15:00.006+02:002008-10-13T22:58:28.764+02:002008-10-13T22:58:28.764+02:00

Even though this is ideally a summer dish, when ripe tomatoes are available in abundance, the weather was so nice this weekend with blue skies and radiant sun shine, that I couldn't resist making myself a dish which was equally light and radiant. (Plus I had a whole bunch of (over-) ripe tomatoes to use... ). You'll notice that it closely mimics the quintessential Italian dish, pasta

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/10/salsa-con-pomodori-freschi-e-pancetta.htmltag:blogger.com,1999:blog-3681034414934743060.post-8755719650485129002008-09-04T18:24:00.006+02:002008-09-04T19:29:06.790+02:002008-09-04T19:29:06.790+02:00

I love mushrooms. Strange, however, that as a kid I would try to avoid eating mushrooms at all costs. I'd pick them out the sauce and throw them outside when my parents weren't looking, I'd scrape them from my plate into a napkin and hide them in the pocket of my pants only to dispose of them later. I'd even hide the mushrooms before my parents had even started cooking them. But, all of a sudden,

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/09/trio-of-sauteed-mushrooms.htmltag:blogger.com,1999:blog-3681034414934743060.post-10002023371486201752008-09-03T21:36:00.005+02:002008-09-04T19:28:41.718+02:002008-09-04T19:28:41.718+02:00

I'm back! Finally, after almost two months of silence, Pass the saffron, please has jumped back into action! Now that I've settled into my new home and into my new life, I hope to be able to post regularly again, although you'll have to bear with me at some points... Law school will demand most of my time to be spent sitting behing books instead of standing behind pots and pans. The first dish

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/09/saffrons-back-baby-with-flemish-beef.htmltag:blogger.com,1999:blog-3681034414934743060.post-63009426227179033542008-07-21T15:00:00.002+02:002008-07-21T15:06:54.680+02:002008-07-21T15:06:54.680+02:00

As I'm typing this post, I'm actually in the middle of packing my belongings into two huge suitcases and getting ready to go on a long trip. I'm moving to Philadelphia, USA to attend law school there and put a final touch on my formal education. I've been told that there's lots of international food to be savored in Philly, and hence I'm looking forward to sampling the different opportunities

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/07/skipping-across-atlantic-pond.htmltag:blogger.com,1999:blog-3681034414934743060.post-16508650526909883182008-07-17T13:42:00.004+02:002008-07-19T20:18:59.593+02:002008-07-19T20:18:59.593+02:00

I'm back! After more than a week of silence, I finally managed to get my act together and tell you about that single dish that's been on my mind since March. Every year, I, and several million other Belgians along with me, anxiously await the arrival of the mussels season. The official start for me and my family is the mussel fair in one of the neighboring villages, which I usually visit several

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com1http://passthesaffronplease.blogspot.com/2008/07/mussels-fries-beer-heaven.htmltag:blogger.com,1999:blog-3681034414934743060.post-41036023433353848422008-07-01T18:13:00.006+02:002008-07-02T12:10:15.492+02:002008-07-02T12:10:15.492+02:00

Finally, the temperature has exceeded the 25°C mark on the thermometer here in Belgium. Today a "brisk" 29°C (I'm melting...) was noted. This obviously calls for some tasty and colorful food to accompany such wonderful weather! And seeing as how it's already hot enough, you don't want to spend to much time toiling at the kitchen stove.... Therefore, I decided to whip up a batch of delicious

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/07/green-quesedillas.htmltag:blogger.com,1999:blog-3681034414934743060.post-13655312245101057682008-06-24T16:31:00.002+02:002008-06-24T16:41:49.338+02:002008-06-24T16:41:49.338+02:00

Pass the Saffron, Please can now proudly call itself member of the Foodie Blogroll! Jenn aka The Leftover Queen has added me to this cool Foodie community tool and I hope to find interesting foodie blogs in it!All Hail the Queen!

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/pass-saffron-please-foodie-blogroll.htmltag:blogger.com,1999:blog-3681034414934743060.post-30413819607138867072008-06-24T06:00:00.006+02:002008-06-30T22:00:14.150+02:002008-06-30T22:00:14.150+02:00

A quick and easy way to use and savor the flavors of freshly harvested zucchinis is to use them as quick side dish to a BBQ meal. I planted three zucchini plants a couple of weeks ago, and thanks to the recent (scarse) days of sunshine, I was slightly overwhelmed by the speed at which these litle guys grow. Knowing that the smaller ones are much better than their big brothers, I quickly grabbed

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com1http://passthesaffronplease.blogspot.com/2008/06/friends-bbq-grilled-zucchini.htmltag:blogger.com,1999:blog-3681034414934743060.post-51109502992844979342008-06-21T19:17:00.014+02:002008-06-24T16:30:45.714+02:002008-06-24T16:30:45.714+02:00

Fries are at the heart of almost every Belgian's love of food and hence you'll see them being served everywhere. They are Belgians' primary street food, where you can get it at so-called "fritkoten" (literally "fries shacks"), but you'll also find them in all kinds of restaurants and taverns, being served as an accompaniment to a wide variety of main dishes. In Belgium there's a true fries

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/belgian-fries.htmltag:blogger.com,1999:blog-3681034414934743060.post-27624172024732669342008-06-19T18:07:00.011+02:002008-06-20T01:54:25.897+02:002008-06-20T01:54:25.897+02:00

Ahhh vleessla...no doubt one of my all-time favorite sandwich fillings. You can buy it readymade in virtually every butcher's or supermarket in Belgium, however, there's nothing like the homemade version. It's easy, it's rich and it's very, very tasty. And it's not for those who try to keep their cholestorol in check... In Belgium it's usually eaten as a filling between two slices of bread, for

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com5http://passthesaffronplease.blogspot.com/2008/06/vleessla-meat-egg-salad.htmltag:blogger.com,1999:blog-3681034414934743060.post-25649284957649437732008-06-16T13:39:00.010+02:002008-06-20T03:27:46.268+02:002008-06-20T03:27:46.268+02:00

Another signature Belgian dish with contrasting tastes, typical of the region I live in, the South of the province of Antwerp. I know it may sound strange, even people from other parts of the country who don't know this dish will usually give me the "what the heck?!" response. But trust me, the saltiness of the meatballs goes great with the tangy sweetness of the sour cherries! If you're not sure

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/frikadellen-met-krieken-meatballs-with.htmltag:blogger.com,1999:blog-3681034414934743060.post-37460321394707587452008-06-15T16:12:00.008+02:002008-06-16T13:25:51.920+02:002008-06-16T13:25:51.920+02:00

My grandmother often makes this soup for Sunday lunches, when the entire family has lunch at her place. Originally, this soup was only cooked when there was a "kermis" or fair in town, which called for a celebration. The celebratory part of this soup in those days was the use of meat, as in the past -for example during the war- meat wasn't always readily available. Luckily, we now don't have to

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/kermissoup-fair-soup.htmltag:blogger.com,1999:blog-3681034414934743060.post-52564391032303924712008-06-14T20:08:00.003+02:002008-06-14T20:31:50.626+02:002008-06-14T20:31:50.626+02:00

This dish dates back to the Middle Ages, but remains very popular to this day. Typical for this time of year, well, from middle to late spring, you will often see people enjoying these asparagus during the short time that they're available. A true image of essential Belgian cooking, this recipe calls for very little main ingredients: asparagus, butter and eggs. So naturally you must ensure you

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/06/flemish-style-asparagus.htmltag:blogger.com,1999:blog-3681034414934743060.post-75771875875060603972008-06-13T18:42:00.008+02:002008-06-15T15:48:37.513+02:002008-06-15T15:48:37.513+02:00

Finally, I will be starting a long line of posts on Belgian cooking and Belgian food. Most of the traditional Belgian dishes are handed down from generation to generation, usually from (grand) mother to daughter, but in this case from grandmother and mother to (grand) son. I basically spent a few days interrogating my grandma, asking her to spill her secrets. Although I was already quite familiar

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/belgian-food.htmltag:blogger.com,1999:blog-3681034414934743060.post-21190720157079154352008-06-06T11:37:00.003+02:002008-06-14T16:44:45.307+02:002008-06-14T16:44:45.307+02:00

Since summer and its pool parties are right around the corner, I thought this oldie (but drunk goldie) might be a good idea to post. It's very minimalistic in terms of work and preparation, but you will have to remember to get started on it two days prior to your party.What do you need?1 large, ripe watermelon1 bottle of vodka (you can also try it with other spirits, I found amaretto to be a

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/06/vodkamelon.htmltag:blogger.com,1999:blog-3681034414934743060.post-18928525892710871282008-06-05T09:00:00.003+02:002008-06-13T01:06:12.420+02:002008-06-13T01:06:12.420+02:00

Panzanella is another favorite of mine. Traditionally, it was a poor man's dish, and I discovered it during my studies in Siena, Italy, where it rapidly became a favorite among cash-strapped students. Panzanella is a typical Tuscan dish (the Sienese will say typical Sienese...), whose ingredients can vary according to the region or city that you're in. It's a great summer salad, with bright and

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/06/panzanella-alla-senese.htmltag:blogger.com,1999:blog-3681034414934743060.post-6007317342977982942008-06-04T17:26:00.007+02:002008-06-04T18:45:44.576+02:002008-06-04T18:45:44.576+02:00

Have you ever been to Cataluña? If so, then you cannot have missed this sauce, which is more like a staple food there. And rightfully so! This recipe was taught to me by a very good friend of mine while we were studying, and obviously we had loads of it. Just toast some bread, break out the mixer and you're off! This is the quick version; the traditional version calls for crushing of the cloves

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com2http://passthesaffronplease.blogspot.com/2008/06/alioli.htmltag:blogger.com,1999:blog-3681034414934743060.post-47232281477766810292008-06-03T16:45:00.006+02:002008-06-04T22:44:29.072+02:002008-06-04T22:44:29.072+02:00

Sawasdee Krab!! This is a typical quick dish that you'll find on the fast-paced streets of Bangkok, which are usually packed with countless foodstalls. Once again a fast and easy dish, which will blow you away with its punchy flavors!What do you need? 4 large cloves of garlic1 teaspoon of chilipowder or fresh peppersone eggChinese cabbage or iceberg lettuce or spinachany type of instant Thai

Josmanshttp://www.blogger.com/profile/02043388576092737046noreply@blogger.com0http://passthesaffronplease.blogspot.com/2008/06/spicy-thai-street-noodles.html