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Every time we'd visit my grandmother as kids she'd make stoemp and sausage for us, and we'd grind mounds of parsley on top. She doesn't cook a lot of things, but this simple Belgian recipe was guaranteed to be on the table at least one night we were there-- and sometimes she'll still make it when we're visiting together. It's a nice, easy meal that I've made a bunch in college too! Most of the ingredients are things I tend to keep around anyway, and the sausage could be substituted for other kinds of sausage or really anything else you like! And the best part, it always tastes like family and home.
A wonderful winter dessert, great for Thanksgiving! In a dutch oven, slowly poached 4 peeled pears in 2 cups of (sweet) white wine. Add 2 sprigs of rosemary and 3 tbs of honey. Optionally, sprinkle some pepper. After boiling, simmer for about 30 minutes.
If you've never had membrillo, or quince paste, before you're in for a treat! You just have to get hold of some quinces which aren't often found in the supermarkets in the UK, but try Farmer's Markets in the Autumn when they're in season. Traditionally it's eaten with Manchego, a Spanish hard cheese, but to be honest it's still delicious with cheddar, or feta, or with crumbled stilton and butternut squash baked into a pie a la Ottolenghi. You can make it in large batches, and give little parcels to your friends for Christmas - it keeps for ages wrapped in greaseproof paper.
Before I was married, my hard boiled eggs were more like bedeviled eggs after many attempts at trying to get consistently smooth peeled eggs. They were often pitted, dented and cracked. My mother-in-law, Inge’s Deviled Eggs always came out smooth and delicious. Her secret? She used an egg piercer or a pushpin and ice water. (See recipe). That really did the trick! In a pinch: No tarragon? Use parsley instead.