A Few Words 4 What’s in this Book? 6 Grilled Asparagus and Crispy Spanish Bacon Basque Pintxos 9 Patatas Bravas Secas 11 Patatas Bravas Clásicas 13 Meatballs with Spicy Tomato Sauce and Spanish Yoghurt 15 Spanish Meatballs with Mushrooms and Pepper Sofrito 17 Empanadas de Ternera con Salsa Agridulce Picante 19 Huevos Rancheros with Chorizo, Beans and Cheese Sauce 21 Galician-Style Octopus – a Potato-Free Variation 23 Spanish Crispy Fried Squid 25 Classic Spanish Omelette 27 Smoky Salt-Crusted Shrimp with a Polished Finish 31 Chorizo and Green Pepper Skewer 33 Gazpacho 35 Catalan-Style Roasted Snails 37 Pintxo de Salmón y Aguacate con Crema de Hierbas 41 Fusion Smoked Potato and Sausage Skewer 43 Roasted Chicken Livers with Caramelised Onions 45 Goat Cheese, Beetroot, and Walnut Tapa 47 Iberian Ham 49 Garlic Shrimp in Sizzling Oil 53 Toasted Bread with Melted Galician Cheese and Sautéed Mushrooms 55 Sardines on Rye with Tomato Emulsion and Quail Eggs 57 Cream Cheese and Bacon-Wrapped Green Pepper Montadito 59 Sardines in Chunky Tomato Sauce 61 Falafel Bites with Garlic-Yogurt Sauce and Purple Cabbage 65 Crispy Light-Battered Sardines 67 Clams with Coriander and Lemon 69 Gambas a la Plancha 71 Roasted Lard and Green Pepper Skewer 73 Thick Spanish Lentil Stew 75 Peeled Shrimp with Mango Mash on Toast 77 Goat Cheese, Sun-Dried Tomato, and Green Olive Tapa 79 Roasted Mushrooms with Aged Spanish Cheese and Young Sprouts 81 Avocado Mash and Shrimp Skewer 83 Canned Sardine and Sun-Dried Tomato on Dark Toast 85 Sweet Summer Melon with Ibérico Ham 87 Creamy White Cheese with Cantabrian Anchovy 89 Chicken Liver Pâté and Caramelised Onions 91 Anchovy and Gherkin on Alioli Brown Bread 93 Roast Beef and Arugula on Brown Toast with Alioli 95 Classic Battered Fried Calamari 97 Fried Anchovies in Crispy Batter 99 The Classic Ham Croquette 101 Spicy Mussels 103 Galician-Style Octopus with Cachelos 105 The Iconic Spanish Vegetable Medley 107 Bacon-Wrapped Dates with a Crunchy Secret 109 The Barcelona Meat-Potato Bomb 111 Crispy Potatoes with Smokey Chorizo & Garlic 113 Tender Boiled Cuttlefish with Garlic-Parsley Emulsion 115 The Diversity, History and European Influence of Tapas Across Spain 117-125

FOREWORD 6 HOW ITALIAN PASTA CONQUERED THE WORLD 9 The Early Beginnings: Pre-13th Century 9 The Middle Ages: The First Noodles 9 The Renaissance: The Birth of Italian Cuisine 10 The 19th Century: Pasta Goes Nationwide 10 The Early 20th Century: Pasta Takes to the World Stage 10 The 21st Century: Pasta Goes Global 11 Why Has Pasta Conquered the World? 11 FISH AND SEAFOOD 13 Farfalle, Smoked Salmon, Cream and Parsley 15 Cellentani, Anchovy and Olives Puttanesca 17 Mezze Penne, White Fish, Black Olives and Capers 19 Rigatoni, Fish Ragout, Pistachio and Cream 21 Pasta with Pike Perch Fillet, Broccoli and Eggplant 22 Linguine with Scallops 23 Rigatoni, Salmon and Parmigiano 25 Rigatoni, Sardines, Eggplants, Pine Nuts and Tomato 27 Spaghetti alle Vongole with Clams, Garlic and Parsley 29 Spaghetti, Mussels, Parsley and Hot Chili 31 Black Tagliatelle, Seafood Miscela 33 Black Spaghetti with Mussels 35 Bucatini, Salmon, Spinach and Cream 37 Spaghetti with Sardines 39 Fusilli with Marinated Anchovies and Fresh Zucchini 41 Whole Grain Pasta with Sicilian Sardines, Tomato and Arugula 43 Spaghetti and Lobster 45 Tagliatelle al Naturale with Salmon Parmesan 47 Spaghetti Gamberi e Polpa di Pomodoro 49 Pasta with Lobster, Spicy Tomato and Bell Pepper Blend 51 Black Spaghetti with Shrimp, Scallops and Garlic Infused Butter 53 Linguine with Cuttlefish and Fresh Tomatoes 55 Spaghettoni, Fresh Tuna, Tomato and Capers 57 Spaghetti ai Frutti di Mare 59 Seafood and Cheese Ravioli with Cream and Baked Basil 61 Spaghetti with Anchovies, Fresh Tomatoes and Parsley 65 Classic Spaghetti Marinara with Mussels and Salmon 67 Spaghetti with Halibut Fish Steak and Spinach 69 MEAT 71 Cannelloni with Mincemeat and Béchamel 73 Classic Lasagna 75 Farfalle with Chicken Fillet, Tomato Sauce and Green Peas 77 Sausage and Fennel Rigatoni 79 Mezzi Rigatoni with Speck, Zucchinis and Cream Sauce 81 Rigatoni with Chicken, Eggplant, and Fresh Tomato 83 Penne with Capsicum, Tomatoes, Orange Bell Pepper and Bresaola 85 New York Meatball Pasta 87 Spaghetti all’Amatriciana 89 Tagliatelle with Mushrooms and Raw Parma Ham 91 Pasta Bolognese with Parmesan and Meatballs 93 Classic Spaghetti Bolognese 95 Tagliolini with Green Pesto, Pine Nuts and Raw Parma Ham 97 Spaghetti with Chicken in Tomato Sauce 99 Instant Polenta with Meatballs 101 Spaghetti with Cubed Veal, Fresh Cherry Tomatoes, Parmesan Cheese and Fresh Basil 103 Gomiti Rigati with Strips of Chicken and Eggplant 105 Fusilli with Pork Strips in Garlic Butter 107 Pappardelle with Beef Ragu 109 Bolognese Cannelloni with Mozzarella 111 Classic Spaghetti Carbonara 113 Spaghetti with Creamy Tuscan Chicken and Sun-Dried Tomatoes 115 Fettuccine Alfredo with Pan-Seared Chicken 117 VEGETABLES AND CHEESE 119 Penne alla Norma 121 Cannelloni with Egg Sauce, Cream Cheese and Oregano Leaves 123 Conchiglioni with Pesto and Spinach 125 Tortelli with Creamy Mushroom Sauce and Diced Bacon 127 Stuffed Tortelli Emiliani 129 Cacio e Pepe 131 Rigatoni with Pumpkin and Arugula 133 Mezzo Rigatoni with Artichokes, Cream, Carrots and Pistachio Nuts 135 Spaghetti Aglio e Olio 137 Roasted Gnocchi with Tomato Sauce 139 Fettuccine with Cep Mushrooms, Tomato and Lemon Peel 141 Pasta with Butter, Garlic and Black Truffle 143 Gomiti Rigati with Pesto, Pomegranate and Sliced Carrot 145 Linguine with Mushroom Cream and Parmesan 147 Wholemeal Pasta with Roasted Cherry Tomatoes and Parmesan Shavings 149 Homemade Potato Gnocchi with Nuts and Parmesan 151 Spaghetti with Eggplant, Zucchini, Bell Pepper and Tomato Sauce 153 Tagliatelle with Butter, Garlic, Raw Bell Pepper and Lamb’s Lettuce 155 Freshly Made Brown Butter Cheese Ravioli with Sage 157 THE HISTORY OF ITALIAN PASTA CUISINE 159 The Origins of Italian Pasta 159 The Role of Pasta in Italian Culture 159 The Introduction of Pasta into Europe 159 The Introduction of Pasta to the United States 160 The Cultural Significance of Italian Cuisine in America 160 Regional Italian Pasta Dishes 161 Pasta Shapes and Their Purpose 161 INTRODUCTION TO HOMEMADE PASTA 162 Making Basic Pasta Dough 162 Making Spaghetti 163 Making Lasagna Sheets 163 Making Tagliatelle 164 Making Gnocchi 164 Making Orecchiette 165 Tips and Tricks for Pasta Making 165 Storing Fresh Pasta 166 PASTA AND FLOUR 166 Introduction to Flour for Fresh Pasta 166 All-Purpose Flour – The Most Common Choice 166 Semolina Flour – The Traditional Choice for Durum Wheat Pasta 167 “00” Flour – The Italian Favorite for Silky Pasta 168 Other Flours – Whole Wheat, Durum, and Gluten-Free Options 170 A GUIDE TO THE TOP 10 HERBS IN ITALIAN CUISINE 171 1. Basil (Ocimum basilicum) 171 2. Parsley (Petroselinum crispum) 172 3. Oregano (Origanum vulgare) 172 5. Rosemary (Rosmarinus officinalis) 173 6. Sage (Salvia officinalis) 174 7. Bay Leaves (Laurus nobilis) 174 8. Marjoram (Origanum majorana) 175 9. Tarragon (Artemisia dracunculus) 175 10. Chives (Allium schoenoprasum) 176

Content per book

Explore the content of our books tracing the history, flavours, and stories behind European cuisine — richly researched, deeply savoured. And including the full list of all recipes.

Comfort Food from Europedirk.deboeck2026-07-10T13:40:22+02:00

Comfort Food from Europe

Foreword 10
The Food That Holds Us Together 14
What Is Comfort Food? 14
The Geography of Warmth 15
The Ingredients That Travelled 17
Religion, Fasting and Feasting 18
Poverty, Thrift and Ingenious Cooking 19
The Comfort of Preservation 21
War, Rationing and the Dishes That Endured 22
The Public Comfort Table 23
Migration and the Portable Kitchen 24
A Note on the Recipes 25
Europe’s Culinary Future 26
Comfort Food in European Cuisine Today 27
Modern Comfort Food Recipes From Across Europe 31
1. Scandinavia – Flæskesteg 33
2. Scandinavia – Swedish Meatballs With Mashed Potatoes and Ligonberry Jam 35
3. Scandinavia – Finland Karelian Pies (Karjalanpiirakka) 39
4. Scandinavia – Danish Smørrebrød with Smoked Salmon 41
5. Scandinavia – Laksefiskesuppe (Norwegian Salmon Fish Soup) 43
6. Scandinavia – Sursild (Norwegian Pickled Herring) 45
7. Scandinavia – Risengrød (Original Danish Cinnamon Rice Pudding) 47
8. Switzerland– Cheese Fondue 49
9. Austria – Tiroler Gröstl (Hearty Potatoes and Eggs) 51
10. Austria – Sachertorte Chocolate Cake 53
11. Austria – Wiener Schnitzel and Potato Pancakes 57
12. Austria – Apfelstrudel (Vienna Apple Cake) 61
13. Great-Britain – Victoria Sponge Cake 65
14. Great-Britain – Apple Crumble 67
15. Great-Britain – Bangers and Mash 69
16. Great-Britain – Shepherd’s Pie 71
17. Great-Britain – Scotch Egg 73
18. Great-Britain – Classic Fish and Chips 75
19. Ireland – Boxty (Irish Potato Pancakes) 77
20. Ireland – Irish Stew 79
21. Ireland – Irish Fish Pie 81
22. Ireland – Dublin Cuddle with Sliced Sausages 83
23. Ireland – Colcannon (Savoy Enriched Potato Mix) 85
24. Baltics – Šaltibarščiai (Lithuanian Cold Beet Soup) 87
25. Baltics – Latvian Apple Pie 89
26. Baltics – Cepelinai (Lithuanian Dumplings) 91
27. Baltics – Estonian Sweet Kringel Pastry 93
28. Baltics – Estonian Beetroot and Herring Salad 95
29. Belgium – Classic Beef Stew 97
30. Belgium – Belgian Fries Streetfood 99
31. Belgium – Meatballs in Tomato Sauce 101
32. Belgium – Endive and Ham Gratin Rolls 103
33. The Netherlands – Green Pea Soup with Smoked Bacon or Sausage Topping 105
34. The Netherlands – Dutch Maatjes (Streetfood Herring) 107
35. The Netherlands – Original Syrup Waffles 109
36. Germany – Classic Spätzle With Fried Onion Rings (German Egg Pasta) 111
37. Germany – Jägerschnitzel With Potato Salad 113
38. Germany – Sauerbraten with Red Cabbage and Mashed Potatoes 115
39. Germany – Eintopf Beef Stew 119
40. Germany – Zwiebelkuchen (German Onion Tart) 121
41. Bulgaria – Banitsa (Cheese Pastry) 123
42. Bulgaria – Kebapche (Grilled Meat Skewers) 125
43. Bulgaria – Mekitsa (Fried Dough and Powdered Sugar) 127
44. Bulgaria – Stuffed Peppers (Palneni Chushki) 129
45. Bulgaria – Bob Chorba (Bean Soup) 131
46. Romania – Sarmale (Stuffed Cabbage Rolls) 133
47. Romania – Ciorbă de Perișoare – Sour Meatballs Soup 135
48. Romania – Papanasi (Fried Cheese Doughnuts) 137
49. Romania – Mititei (Grilled Sausages) 139
50. Romania – Zacuscă (Eggplant Spread) 141
51. Hungary – Gulyás (Beef Goulash Stew) 143
52. Hungary – Csirkepaprikás (Chicken Paprikash) 145
53. Hungary – Halászlé (Fisherman’s Soup) 147
54. Hungary – Kakaós Csiga (Cocoa Swirl Buns) 149
55. Hungary – Rakott Krumpli (Layered Potatoes) 151
56. Poland – Bigos (Cabbage and Sausage Stew) 153
57. Poland – Zapiekanka (Street Food Baguette) 155
58. Poland – Potato Pancakes and Sour Cream 157
59. Poland – Sweet Cheese Pierogi with Caramelised Onions and Butter 159
60. Poland – Paczki (Powdered Doughnuts) 163
61. Czechia – Zelňačka (Sauerkraut Soup) 165
62. Czechia – Dršťková Polévka (Spiced Tripe Soup) 167
63. Czechia – Blueberry Kolache 169
64. Czechia – Kulajda (Czech Creamy Mushroom, Dill and Potato Soup) 173
65. Slovakia – Šišky (Jam-Filled Doughnuts) 175
66. Greece – Eggplant Moussaka 177
67. Greece – Chicken Gyros with Fresh Vegetables and Fries 181
68. Greece – Portokalopita (Orange Phyllo Cake) 183
69. Greece – Bougatsa (Phyllo Pastry with Semolina Custard) 185
70. Greece – Avgolemono Soup (Greek Lemon Chicken Soup) 187
71. Slovenia – Prekmurska Gibanica Cake with Walnut, Hazelnut and Caramel 189
72. Croatia – Škampi na Buzaru (Shrimp Buzara) 193
73. Croatia – Zagorski Štrukli (Baked Cheese Dumplings) 195
74. Croatia – Gulaš (Croatian Goulash) 197
75. Croatia – Čupavci (Croatian Chocolate Coconut Squares) 199
76. Luxembourg – Gromperekichelcher (Luxembourg Crispy Potato Fritters) 201
77. Luxembourg – Quetschentaart (Luxembourg Plum Tart) 203
78. Luxembourg – Stuffed Kniddelen with Baked Minced Beef and Bacon Bits 205
79. Luxembourg – F’rell am Rèisleck (Trout in Riesling Wine Sauce) 207
80. Cyprus – Loukoumades with Pistachio Sprinkles 209
81. Cyprus – Koupepia (Stuffed Vine Leaves) 211
82. Portugal – Francesinha with Shrimp and Olive 212
83. Portugal – Bacalhau à Brás (Salt Cod with Eggs and Potatoes) 215
84. Portugal – Polvo à Lagareiro (Octopus with Potatoes) 217
85. Portugal – Sardinhas Assadas (Grilled Sardines) 219
86. Portugal – Pastel de Nata (Custard Tarts) 221
87. France – Croque Madame 223
88. France – Tartiflette 225
89. France – Alsace Flammekueche 227
90. France – Cassoulet from Toulouse 229
91. France – Quiche Lorraine with Spinach and Bacon 231
92. Spain – Tortilla Española (Potato Omelette) 233

World of Tapasdirk.deboeck2026-07-10T13:42:17+02:00

World of Tapas

A Few Words 4
What’s in this Book? 6
Grilled Asparagus and Crispy Spanish Bacon Basque Pintxos 9
Patatas Bravas Secas 11
Patatas Bravas Clásicas 13
Meatballs with Spicy Tomato Sauce and Spanish Yoghurt 15
Spanish Meatballs with Mushrooms and Pepper Sofrito 17
Empanadas de Ternera con Salsa Agridulce Picante 19
Huevos Rancheros with Chorizo, Beans and Cheese Sauce 21
Galician-Style Octopus – a Potato-Free Variation 23
Spanish Crispy Fried Squid 25
Classic Spanish Omelette 27
Smoky Salt-Crusted Shrimp with a Polished Finish 31
Chorizo and Green Pepper Skewer 33
Gazpacho 35
Catalan-Style Roasted Snails 37
Pintxo de Salmón y Aguacate con Crema de Hierbas 41
Fusion Smoked Potato and Sausage Skewer 43
Roasted Chicken Livers with Caramelised Onions 45
Goat Cheese, Beetroot, and Walnut Tapa 47
Iberian Ham 49
Garlic Shrimp in Sizzling Oil 53
Toasted Bread with Melted Galician Cheese and Sautéed Mushrooms 55
Sardines on Rye with Tomato Emulsion and Quail Eggs 57
Cream Cheese and Bacon-Wrapped Green Pepper Montadito 59
Sardines in Chunky Tomato Sauce 61
Falafel Bites with Garlic-Yogurt Sauce and Purple Cabbage 65
Crispy Light-Battered Sardines 67
Clams with Coriander and Lemon 69
Gambas a la Plancha 71
Roasted Lard and Green Pepper Skewer 73
Thick Spanish Lentil Stew 75
Peeled Shrimp with Mango Mash on Toast 77
Goat Cheese, Sun-Dried Tomato, and Green Olive Tapa 79
Roasted Mushrooms with Aged Spanish Cheese and Young Sprouts 81
Avocado Mash and Shrimp Skewer 83
Canned Sardine and Sun-Dried Tomato on Dark Toast 85
Sweet Summer Melon with Ibérico Ham 87
Creamy White Cheese with Cantabrian Anchovy 89
Chicken Liver Pâté and Caramelised Onions 91
Anchovy and Gherkin on Alioli Brown Bread 93
Roast Beef and Arugula on Brown Toast with Alioli 95
Classic Battered Fried Calamari 97
Fried Anchovies in Crispy Batter 99
The Classic Ham Croquette 101
Spicy Mussels 103
Galician-Style Octopus with Cachelos 105
The Iconic Spanish Vegetable Medley 107
Bacon-Wrapped Dates with a Crunchy Secret 109
The Barcelona Meat-Potato Bomb 111
Crispy Potatoes with Smokey Chorizo & Garlic 113
Tender Boiled Cuttlefish with Garlic-Parsley Emulsion 115
The Diversity, History and European Influence of Tapas Across Spain 117-125

The European Salad Tourdirk.deboeck2026-07-10T13:44:10+02:00

The European Salad Tour

A Few Words 3
Golden Recipes 4
Scallop Salad in a Saint Jacques Shell 9
Warm Corn, Pepper, Olives and Lettuce 11
Three Bean Salad 13
White Bean Salad, Lettuce, Red Onion and CherryTomato 15
Vegetarian Fruit Bowl of Pumpkin, Tangerine, Pomegranate, Grapefruit and Microgreens 17
Red Beet Salad 19
Beet Summer Salad With Arugula, Radicchio, Soft Cheese and Walnuts 21
Healthy Spring Mix with Salad Hearts, Cucumber, Flax Seed & Cress 23
Pickled Cucumbers With Dill and Garlic 25
Egg Salad Sandwich 27
Potato Salad With Boiled Egg, Green Onion and Mayonnaise 29
Herring Salad With Mustard and Egg Sauce 31
Spinach, Bell Peppers, Cucumber and Grated Cheese 33
Strawberry, Avocado, Feta and Spinach 35
Mussel and Shrimp Salad with Cherry Tomatoes 37
Grapefruit, Fennel & Pistachio Salad 39
Mixed Greens with Orange, Radish, Walnuts 41
Octopus with Black Olives, Cherry Tomatoes, Lemon and Potato Brunoise 43
Fig Salad with Parmesan, Pomegranate and Framboise Vinaigrette 45
Scallop Sashimi with Sesame, Cucumber Julienne & Yellow Dressing 47
Fennel, Salmon Sashimi & Pomegranate Salad with Fresh Dill 49
Italian Salmon Carpaccio with Red Onion, Arugula & Lemon 51
Classic Beef Carpaccio with Arugula and Balsamic Dressing 53
Butter Board with Cream Cheese, Salami, Olives, Red Onion, Arugula & Capers 55
Vitello Tonnato with Lemon and Capers 57
Blackberry and Avocado Nut Salad 59
Roasted Eggplant and Arugula Salad 61
Sesame Beef & Cucumber Salad 63
Classic Greek Salad with Yellow Bell Pepper 65
Classic Chicken Caesar Salad 67
Low-Carb Salade Niçoise 69
Caprese Salad with Balsamic Glaze 71
Chicken and Kale Salad with Pecans, Pomegranate, and Red Onion 73
Creamy Steak and Spring Onion Salad 75
Mediterranean Summer Melon and Bacon Salad 77
Grilled Steak and Brown Olive Salad 79
Mediterranean Quinoa Power Salad 81
Purple Cauliflower and Walnut Salad 83
Pear and Prosciutto Salad with Toasted Pecans 85
Fig and Creamy Goat Cheese Salad 87
Zesty Shrimp and Avocado Summer Salad 89
Peppery Chicken and Avocado Club Salad 91
Mediterranean Tuna and Green Bean Platter 93
Salmon Sashimi and Blue Cheese “Ultimate” Salad 95
Smoky Chicken and Kale Avocado Salad 97
Winter Jewel Citrus and Persimmon Salad 99
Fig, Prosciutto & Burrata Platter 101
Roasted Squash and Jewel-Tone Citrus Salad 103
Tropical Citrine Pac Choi Salad 105
Green Grape, Kale and Mozzarella Salad 107
Earth & Citrus Jewel Salad 109
French Shrimp Cocktail Salad 111
Elevated Apple Salad 113
Butter-Glazed Scallop & Chive Salad 115
Watermelon, Feta & Basil Summer Salad 117
Baked Goat Cheese and Pear Salad with Raspberries 119
Baked Camembert, Grape and Bitter Greens Salad 121
Traditional Salad Olivier 123
Herring & New Potato Salad 125
Classic Creamy Coleslaw 127
The Great European Green Tour: A History of the Salad 129

World of Pastadirk.deboeck2026-07-10T13:47:59+02:00

World of Pasta

FOREWORD 6
HOW ITALIAN PASTA CONQUERED THE WORLD 9
The Early Beginnings: Pre-13th Century 9
The Middle Ages: The First Noodles 9
The Renaissance: The Birth of Italian Cuisine 10
The 19th Century: Pasta Goes Nationwide 10
The Early 20th Century: Pasta Takes to the World Stage 10
The 21st Century: Pasta Goes Global 11
Why Has Pasta Conquered the World? 11
FISH AND SEAFOOD 13
Farfalle, Smoked Salmon, Cream and Parsley 15
Cellentani, Anchovy and Olives Puttanesca 17
Mezze Penne, White Fish, Black Olives and Capers 19
Rigatoni, Fish Ragout, Pistachio and Cream 21
Pasta with Pike Perch Fillet, Broccoli and Eggplant 22
Linguine with Scallops 23
Rigatoni, Salmon and Parmigiano 25
Rigatoni, Sardines, Eggplants, Pine Nuts and Tomato 27
Spaghetti alle Vongole with Clams, Garlic and Parsley 29
Spaghetti, Mussels, Parsley and Hot Chili 31
Black Tagliatelle, Seafood Miscela 33
Black Spaghetti with Mussels 35
Bucatini, Salmon, Spinach and Cream 37
Spaghetti with Sardines 39
Fusilli with Marinated Anchovies and Fresh Zucchini 41
Whole Grain Pasta with Sicilian Sardines, Tomato and Arugula 43
Spaghetti and Lobster 45
Tagliatelle al Naturale with Salmon Parmesan 47
Spaghetti Gamberi e Polpa di Pomodoro 49
Pasta with Lobster, Spicy Tomato and Bell Pepper Blend 51
Black Spaghetti with Shrimp, Scallops and Garlic Infused Butter 53
Linguine with Cuttlefish and Fresh Tomatoes 55
Spaghettoni, Fresh Tuna, Tomato and Capers 57
Spaghetti ai Frutti di Mare 59
Seafood and Cheese Ravioli with Cream and Baked Basil 61
Spaghetti with Anchovies, Fresh Tomatoes and Parsley 65
Classic Spaghetti Marinara with Mussels and Salmon 67
Spaghetti with Halibut Fish Steak and Spinach 69
MEAT 71
Cannelloni with Mincemeat and Béchamel 73
Classic Lasagna 75
Farfalle with Chicken Fillet, Tomato Sauce and Green Peas 77
Sausage and Fennel Rigatoni 79
Mezzi Rigatoni with Speck, Zucchinis and Cream Sauce 81
Rigatoni with Chicken, Eggplant, and Fresh Tomato 83
Penne with Capsicum, Tomatoes, Orange Bell Pepper and Bresaola 85
New York Meatball Pasta 87
Spaghetti all’Amatriciana 89
Tagliatelle with Mushrooms and Raw Parma Ham 91
Pasta Bolognese with Parmesan and Meatballs 93
Classic Spaghetti Bolognese 95
Tagliolini with Green Pesto, Pine Nuts and Raw Parma Ham 97
Spaghetti with Chicken in Tomato Sauce 99
Instant Polenta with Meatballs 101
Spaghetti with Cubed Veal, Fresh Cherry Tomatoes, Parmesan Cheese and Fresh Basil 103
Gomiti Rigati with Strips of Chicken and Eggplant 105
Fusilli with Pork Strips in Garlic Butter 107
Pappardelle with Beef Ragu 109
Bolognese Cannelloni with Mozzarella 111
Classic Spaghetti Carbonara 113
Spaghetti with Creamy Tuscan Chicken and Sun-Dried Tomatoes 115
Fettuccine Alfredo with Pan-Seared Chicken 117
VEGETABLES AND CHEESE 119
Penne alla Norma 121
Cannelloni with Egg Sauce, Cream Cheese and Oregano Leaves 123
Conchiglioni with Pesto and Spinach 125
Tortelli with Creamy Mushroom Sauce and Diced Bacon 127
Stuffed Tortelli Emiliani 129
Cacio e Pepe 131
Rigatoni with Pumpkin and Arugula 133
Mezzo Rigatoni with Artichokes, Cream, Carrots and Pistachio Nuts 135
Spaghetti Aglio e Olio 137
Roasted Gnocchi with Tomato Sauce 139
Fettuccine with Cep Mushrooms, Tomato and Lemon Peel 141
Pasta with Butter, Garlic and Black Truffle 143
Gomiti Rigati with Pesto, Pomegranate and Sliced Carrot 145
Linguine with Mushroom Cream and Parmesan 147
Wholemeal Pasta with Roasted Cherry Tomatoes and Parmesan Shavings 149
Homemade Potato Gnocchi with Nuts and Parmesan 151
Spaghetti with Eggplant, Zucchini, Bell Pepper and Tomato Sauce 153
Tagliatelle with Butter, Garlic, Raw Bell Pepper and Lamb’s Lettuce 155
Freshly Made Brown Butter Cheese Ravioli with Sage 157
THE HISTORY OF ITALIAN PASTA CUISINE 159
The Origins of Italian Pasta 159
The Role of Pasta in Italian Culture 159
The Introduction of Pasta into Europe 159
The Introduction of Pasta to the United States 160
The Cultural Significance of Italian Cuisine in America 160
Regional Italian Pasta Dishes 161
Pasta Shapes and Their Purpose 161
INTRODUCTION TO HOMEMADE PASTA 162
Making Basic Pasta Dough 162
Making Spaghetti 163
Making Lasagna Sheets 163
Making Tagliatelle 164
Making Gnocchi 164
Making Orecchiette 165
Tips and Tricks for Pasta Making 165
Storing Fresh Pasta 166
PASTA AND FLOUR 166
Introduction to Flour for Fresh Pasta 166
All-Purpose Flour – The Most Common Choice 166
Semolina Flour – The Traditional Choice for Durum Wheat Pasta 167
“00” Flour – The Italian Favorite for Silky Pasta 168
Other Flours – Whole Wheat, Durum, and Gluten-Free Options 170
A GUIDE TO THE TOP 10 HERBS IN ITALIAN CUISINE 171
1. Basil (Ocimum basilicum) 171
2. Parsley (Petroselinum crispum) 172
3. Oregano (Origanum vulgare) 172
5. Rosemary (Rosmarinus officinalis) 173
6. Sage (Salvia officinalis) 174
7. Bay Leaves (Laurus nobilis) 174
8. Marjoram (Origanum majorana) 175
9. Tarragon (Artemisia dracunculus) 175
10. Chives (Allium schoenoprasum) 176

Comfort Food from Belgiumdirk.deboeck2026-07-10T13:50:48+02:00

Comfort Food from Belgium

Foreword 8
About Comfort Food and Everyday Meals 10
A Universal Source of Comfort, Nostalgia, and Connection. Daily. 10
Defining Comfort Food 10
Why Comfort Food and Everyday Cooking are Loved 10
The Difference Between Comfort Food and Regular Cooking 11
Why Comfort Food Has a Fixed Place in All Cultures 11
Belgian Cuisine and Comfort Food: A Perfect Match 12
Why Belgian Cuisine is a Haven for Comfort Food Lovers 13
Historical Examples of the Use of Comfort Food 13
Comfort Food During Times of War 14
Comfort Food in the Great Depression 14
Comfort Food as Cultural Identity 15
Comfort Food in Times of Crisis and Recovery 16
The History of Belgium: From Ancient Times to Modern Day 17
Prehistoric and Ancient Belgium 17
The Middle Ages: Kingdoms and Religious Influence 18
The Low Countries: From Burgundian Rule to the Spanish Netherlands 19
Belgian Independence and the Formation of the Modern State 19
The Culinary Evolution of Belgium 20
Early Beginnings and Medieval Influences 20
The Influence of the Spanish and French 20
The History of Brussels and Its Culinary Importance in Europe 22
Early Beginnings: Brussels as a Medieval Trade Center 22
Brussels in the 19th Century: A Culinary Metropolis 23
Brussels Today: A Global Culinary Hub 24
In a nutshell … 24
Soup 27
The Origin of Soup 28
Royal Cauliflower Soup 31
Creamy Mushroom and Morel Soup 33
Pea Soup with Chives and Crushed Pepper 35
Cream of Broccoli and Leek with Spring Onion and Sour Cream 37
Pumpkin Soup with a Touch of Apple and Orange 39
Creamy North Sea Chowder with Cod and Venus Clams 40
Salmon Waterzooi 43
Natural Lobster Bisque 45
Grandma’s Original Lobster Bisque 47
Smoked Sausage Soup from Lorraine 49
White Asparagus Soup 51
Green Asparagus Soup with Bacon 53
Farmer’s Corn Soup 55
Flemish Stew of Vegetables and Soup Meat 57
Onion Soup Alosta 59
Malmedy Traditional Cabbage Soup 61
Potato Soup with Leek 63
Chicory Cream with Spring Onions 65
Freshwater Shrimp and Bell Pepper Bisque 67
Classic Tomato Soup 69
The Evolution of Everyday Cuisine in Belgium: 1945-2025 72
Post-War Period: 1945-1970 72
The 1970s and 1980s: Changing Tastes and Increased Globalization 72
The 1990s: The Rise of Fusion and Belgian Regionalism 73
The 2000s and 2010s: Food as Identity and Global Influences 74
The 2020s and Beyond: Sustainability, Technology, and New Trends in Food 75
Savory Dishes with Meat, Vegetables or Local Specials 79
Burgundian Snails with Garlic Butter 81
Fresh Steak Tartare with Truffle 83
Roast Pork Chops with Garlic and Rosemary 84
Fried Pork Tenderloin with Quince 87
Roast Pork Ham in the Oven with Apples and Passion Fruit 89
Baked Pork Knuckle in the Oven 91
Stewed Pork Tongues in Mustard Gravy 93
Flemish Meatloaf in the Oven with Bacon and Fresh Herbs 95
Slow-Roasted Pork with Garlic-Butter and Thyme 97
Honey-Glazed Chicken with Cinnamon Apples and Rocket Salad 99
Veal Shank in the Oven 101
Chicken Legs with Garlic and Rosemary 103
Roasted Duck Leg with Potatoes and Yoghurt Dressing 105
Flemish Stew 107
Beef Stew with Potato and Carrot 111
Beef Bourgignon 113
Pork Cheeks in Dark Beer 115
Veal and Carrot Stew 117
Hunter’s Stew 119
Beef Ribs Stew 121
Veal Tongue Madeira 123
Pork and Beef Meatballs in Tomato Sauce 125
Pork and Veal Meatballs with Mushrooms 129
Original Belgian Pork Meatballs 131
Calf’s Liver in Mustard Cream 133
How to Really Cook a Steak Blue (Raw) 134
Pepper Steak Rare 137
Spicy Chicken Wings 139
Roast Chicken Salad 141
Creamy Chicken with Smoked Paprika 143
Chicken Cordon Bleu 145
Puffy Schnitzel 147
Tartiflette with Mushrooms and Reblochon 151
Cauliflower and Potato Gratin 155
Chicken in a Jacket with Spicy Ketchup 157
Roasted Hare Stewpot 159
Grilled Lamb Chops 161
Lamb Skewers with Lemon 163
Belgian Cheese Croquettes 165
The History of Fries: Belgium, France, and the Global Phenomenon 166
The Origins of French Fries: Belgium or France? 166
Why Are Fries So Popular? 166
The International Appeal of Fries 167
Fun Facts and “Nice to Know” Things About Fries 168
The Timeless Appeal of Fries 168
Belgian Fries 171
Savory Dishes with Fish 173
Belgian Shrimp Croquettes with Remoulade 175
Oven-baked Cod with Herb Crust 177
Pan-Fried Scallops with Green Asparagus and Green Peas 179
Salmon Tartare 181
Mussels Marinara 183
Pan-fried Half Shell Mussels 185
Baked Half-Shell Mussels with Parmesan 187
Mussels in a Tomato Delight 189
Codfish with Potatoes and Salsify in the Oven 191
Port of Ostend Seafood Casserole 193
Shrimp Diabolique 195
Grilled Cod with Three-Color Cherry Tomato Salad and Fresh Basil 197
Grilled Sea Bream with Baked Spinach and Soft Red Chili Peppers 199
Grilled Swordfish over Green Pea Cream 201
Fish and Chips 203
Roasted Red Perch Fillet with Himalayan Salt, Garlic, and Thyme 207
Hake with Tomato Sauce and Crushed Red Peppercorns 209
Monkfish Stew with Cherry Tomatoes 211
Ardennes Trout with Roasted Potatoes 213
Grilled Tiger Prawn with Lemon and Young Leek 215
Baked Spicy Shrimp in Their Jacket 217
Mackerel in Tomato Sauce and Basil 219
Savory Dishes with Eggs 221
Omelet with Fried Salmon and Green Beans 223
Omelet with Summer Salad and Herbs 225
Herb Omelet with Chives and Oregano 227
Omelet with Chorizo and Cheddar 229
Fried Eggs with Marinated Tomatoes 231
Fried Eggs with Ham, Cherry Tomatoes, and Fresh Herbs 233
Croque Madame 235
The Sweetest Touch 237
Mini Apple Hand Pies with Puff Pastry 239
Apple Rings Fried in Beer Batter 241
Belgian Pancakes 243
Belgian Chocolate Gravy 244
Waffles from Liège 247
Brussels Waffles 249
Belgian Chocolate Macarons 251
Belgian Crème Caramel 257
Rice Pudding 261
Dark Chocolate Mousse 263
Crème Brûlée 265
Baked Camembert with Nuts 267
Glazed Chocolate Cake 269
Granny’s Chocolate Cookies 271
Index 273
About the Author 279