Epicurien.be Recipes

P�rigourdine salad

Laurent Goffin — 2008-11-02T10:31:44+01:00

Who holds the secret to the true recipe for this party salad? I think that every brasserie has its own recipe that contains a part of the whole truth.

Scallops with mushrooms

Laurent Goffin — 2008-10-19T23:50:05+01:00

Scallops are extraordinary because they marry well with a variety of non-marine ingredients. Today, the world of the sea meets the world of mushrooms - 2 universes that will never cease to amaze me.

French Onion soup

Laurent Goffin — 2008-10-14T15:33:00+01:00

Revellers will be happy to be able to shake the cobwebs as New Year’s Eve winds down in the early morning hours. It will also be a great help on New Year’s Day when the effects of the parties begin to be felt

Liqueur vieux garcon

Laurent Goffin — 2008-10-12T15:33:00+01:00

Very practical for making the best use out of any excess fruit from your personal orchard: some fruit, sugar, alcohol. . .and you have a nice little liqueur to savor wisely. . .

Roasted breast of duck seasoned with Sarawak pepper

Laurent Goffin — 2008-10-10T22:33:00+01:00

Breast of duck is one of the great symbols of our holiday meals, and the simpler the recipe, the more spectacular it turns out. In this version, the breast is simply coated with richly flavored Sarawak pepper

Chocolate mascarpone mousse

Laurent Goffin — 2008-10-09T22:32:59+01:00

You take a tiramisu base, remove the ladyfingers, add chocolate . . . and voila! a delicious mousse. This dessert is simple to prepare and offers the lightness of whipped egg whites together with the sweetness of Mascarpone

Chocolate Sorbet with Orange Zest Syrup

Laurent Goffin — 2008-08-30T10:11:58+01:00

Why not end a delicious meal of duck à l'orange with a chocolate sorbet 'à l'orange'? If you don’t have an ice cream maker you can make a granita – it tastes just as good.

Tomates crevettes (tomatoes filled with schrimps)

Laurent Goffin — 2008-08-21T22:07:36+01:00

From Arlon to Ostende, from Liège to Mons and passing by Brussels, tomates crevettes are a Belgian specialty as well known as its famous moules frites. This dish, which even children adore, is nothing more than an uncooked tomato filled with a shrimp-based stuffing

Parmesan Focaccia with Vegetables and Pesto

Laurent Goffin — 2008-08-15T12:50:08+01:00

Less well known than pizza but equally delicious, focaccia can even be eaten on the move. However, this should not stop you from enjoying it when seated comfortably with a glass of cold, white wine.

Eggplant parmigiana (au gratin)

Laurent Goffin — 2008-07-26T11:44:40+01:00

This "parmigiana di melanzane," whose name is a song in itself, is an antipasto that comes to us straight from Italy. You'll have a wealth of opportunities to serve this delicious recipe. I particularly love serving it with an escalope.

Two salmon tartar

Laurent Goffin — 2008-07-23T22:06:17+01:00

This cold appetizer is probably one of the best ways to enjoy the full flavor of salmon. It is cool and light yet very refined. It will go well with your holiday menus and it won’t spoil your fun because it can be prepared in advance.

Tiramisu

Laurent Goffin — 2008-06-14T12:24:17+01:00

The authentic recipe for this scrumptiously creamy Italian cake. It's child's play to make and the easiest way to delight your guests at the end of a meal.

Casserole of Sole and Cod Au Gratin with Shellfish

Laurent Goffin — 2008-06-01T23:12:54+01:00

A hot entrée to suit all occasions, one that tempts me especially for a New Year’s Eve menu. Arrange all the ingredients in a casserole dish, bake in the oven and it’s ready. It’s hard to find something simpler than that!

Mascarpone Mousse with Balsamic Vinegar Caramel

Laurent Goffin — 2008-05-20T17:34:38+01:00

I discovered this dessert on a restaurant menu and was immediately seduced by its lightness and the delicious contrast between the unctuous cream-mascarpone pairing and the lively Balsamic vinegar that awakens your tastebuds. In short, don't wait any longer to discover this magnificent dessert, a fine change from tiramisu.

Roasted leg of lamb with rosemary

Laurent Goffin — 2008-05-18T13:06:08+01:00

Leg of lamb is one of the dishes that best represents Sunday lunch with the family. Needless to say a 4½ lb (2 kg) leg of lamb should not be cooked for a romantic dinner unless you want to be eating it all week!

Fish terrine

Laurent Goffin — 2008-05-16T12:53:47+01:00

This smooth, creamy terrine is loaded with mouth-watering fish flavors. Put this terrine on your cold buffet and you'll see right away what a hit it makes.

Lamb Tajine

Laurent Goffin — 2008-05-14T01:33:22+01:00

I love stewed dishes and lamb is a meat that lends itself perfectly to this type of cooking. Like all tajines, it's a favourite for dinner parties where guests serve themselves from the dish placed in the middle of the table

Hummus

Laurent Goffin — 2008-05-07T15:43:12+01:00

Here is a slightly lighter version of this great oriental cuisine classic that we often find on the table at our favorite Lebanese restaurants. This chickpea purée is sure to be a hit while you or your guests nibble on appetizers.”

Potato salad with cumin and cilantro

Laurent Goffin — 2008-05-05T21:34:31+01:00

My Moroccan uncle showed me this recipe and I must admit that I love these potatoes bathed in cumin oil lightly flavored with lemon. It can be served warm or cold. I prefer the cold version, which is a really delicious addition to any cold buffet or picnic.

Guacamole

Laurent Goffin — 2008-05-04T12:28:02+01:00

Hola amigos… today we are inviting Mexico, or rather one of its most distinguished representatives, to join us for an aperitif. I am talking about the king of dips – the “salsa” world champion – guacamole. Must be enjoyed with a good Margarita!”

Lemon cake

Laurent Goffin — 2008-05-03T19:08:03+01:00

This recipe is doubly interesting as it is very light and has the fresh flavour of lemon. In addition, you can let your imagination run free to find the ideal syrup, coulis or jelly to accompany this dessert

Mascarpone and Porcini Mushroom Risotto

Laurent Goffin — 2008-05-02T15:29:30+01:00

A magnificent risotto, suitable for a festive entrée which you can announce proudly, saying: ‘Il risotto al mascarpone con il funghi porcini.’ An entire trip summarized in a single phrase... It reminds me of the markets of Florence overflowing with dried ‘funghi porcini’.

Cold Penne Salad with Zucchini and Cherry Tomatoes

Laurent Goffin — 2008-05-01T20:00:22+01:00

A cold Mediterranean-inspired salad to enjoy all summer long. This recipe is the perfect accompaniment to grilled meats served at barbecues where a good rosé flows freely

Cauliflower Gratin with Emmenthal

Laurent Goffin — 2008-05-01T18:38:16+01:00

Here is a particularly useful little recipe to use when you have leftover cauliflower. It’s wonderful with a roast and you probably won’t be able to resist pouring the pan juices from the roast over the gratin.

Crepe batter with beer

Laurent Goffin — 2003-05-05T17:32:00+01:00

Candlemas is coming soon, so get out your crepe pans and head off to Brittany on pilgrimage, get out your perry bowls and let's have a contest to see who can eat the most crepes. This recipe with beer will yield especially light crepes.