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Swiss rösti.
European cuisine, or alternatively Western cuisine, is a generalised term collectively referring to the cuisines of Europe and other Western countries, including (depending on the definition) that of Russia] as well as non-indigenous cuisines of Australasia, Latin America, North America, Southern Africa, and Oceania, which derive substantial influence from European settlers in those regions. The term is used by East Asians to contrast with Asian styles of cooking. (This is analogous to Westerners' referring collectively to the cuisines of East Asian countries as Asian cuisine.) When used by Westerners, the term may sometimes refer more specifically to cuisine in Europe; in this context, a synonym is Continental cuisine, especially in British English. In this blog it is used for European recipes from countries without their own page!


Belgian-Style Mashed Vegetables And Potatoes

Serve this refreshing change of pace side dish as you would plain mashed potatoes.

Serves 4-6.

2 cups Cabbage, chopped
2 medium Carrots, peeled and sliced
4 medium Potatoes, peeled and large diced
3 Tablespoons Butter
1/2 cup (or more) Milk
1/4 cup Bacon, cooked, diced (optional)
Salt and pepper to taste

Add the cabbage and carrots to a large pot. Cover with water, bring to a boil, reduce the heat and simmer until soft (about 20-30 minutes). Add the potatoes (make sure they are covered with water) and cook until soft. Drain and add the vegetables to a mixer bowl. Add the butter and half of the milk. Start the mixer on low. Add more milk and increase the speed of the mixer until the vegetables are fluffy. Add the bacon if used and mix for 20 seconds longer. Check the seasonings. Serve warm.

Caldo Gallego

Serve this hearty Spanish-style one-pot dinner on a cold evening.

2 cups White beans (canned)
1 cup Chicken, cooked
1 cup Chorizo (or kielbasa) sausage, sliced
1 cup Ham, diced
1 Onion, diced
1 1/2 teaspoons Garlic, minced
2 Potatoes, large dice
1 cup Cabbage, sliced
2 cups Kale, sliced
2 Turnips, peeled and diced
3 cups Chicken broth
Salt and pepper to taste

Add all ingredients to a large soup pot. Bring to a boil. Reduce the heat and simmer until the vegetables are tender (about 50-60 minutes). Serve warm with a loaf of hearty bread.

Easter Bread

Many variations of this recipe are prepared in Europe. This one is adapted for bread machines.

Makes 1 loaf.

1 cup Milk, whole
2 Eggs, lightly beaten
3 Tablespoons Butter, melted
1/2 cup Granulated sugar
1 teaspoon Salt
3 cups Bread flour
1 packet (2 1/4 teaspoon) Dry active yeast

Add all ingredients to a bread machine in the order listed. Do not use a delayed start program. Use a basic bread program.

Horseradish Sauce

Serve this cold sauce with corned beef brisket or prime rib.

Makes about 1 cup

3/4 cup Sour cream
1 1/2 tablespoons Mayonnaise
1 1/2 tablespoons Prepared Horseradish
Salt and white pepper to taste

Mix all ingredients well. Chill.

Irish Stout Beef Stew

The full flavor of dark ale goes well with beef.

Serves 4-6.

2 pounds Stew meat
3 Tablespoons Flour
Salt and pepper to taste
2 Tablespoons Oil
2 cups Onions, diced
1 1/2 cups Carrots, diced
1 teaspoon Garlic, minced
1/2 cup Crushed tomatoes
1 cup Irish stout ale
2 cups Beef broth
1/2 teaspoon Thyme

Heat the oil in a heavy skillet. Toss the beef, flour, salt and pepper in a large bowl. Add the beef to the hot oil and brown well. Add the remaining ingredients. Slowly bring to a boil. Reduce the heat and simmer until the beef and vegetables are tender (about 1 1/2 hours). Serve warm with bread.

Red Bean Soup With Andouille Sausage

Smoked sausage or kielbasa can be substituted if andouille is not available.

Serves 6-8

1 pound Red beans, dried
8 ounces Ham hock
4 cups Chicken broth
4 cups Water
1 medium Onion, diced
3 stalks Celery, diced
1 teaspoon Hot sauce
3/4 pound Andouille sausage, diced
2 teaspoons garlic, minced
Salt and pepper to taste

Soak beans overnight. Drain. Place all ingredients in a large soup pot. Slowly bring to a boil, skimming any foam or fat off the top. Reduce the heat and simmer for about 2 1/2 hours (or until the beans are soft).

Roast Chicken With Yorkshire Pudding

Although Yorkshire Pudding is usually served with beef, it also goes well with chicken.

Serves 4

3 1/2 pound Chicken
1/2 cup Flour
1/4 teaspoon salt
2 Eggs
1/2 cup water
1/2 cup Milk

Pre-heat the oven to 375. Place the chicken on a rack and bake for 1 1/2 hours. Remove the chicken to a platter. Raise the heat to 425. Place the pan juices in an oven-ready bowl. Allow to cool slightly. Skim the fat off the top and reserve. Place the fat in the bottoms of a six-compartment muffin pan. Place in the oven (on a cookie sheet) for 10 minutes. Meanwhile, lightly beat the eggs in a mixing bowl. Whisk in the flour, water, milk, and salt. Remove the muffin pan and place the batter 2/3's of the way up the hot muffin compartments. Return to the oven and bake 20-25 minutes or until golden brown. Serve immediately with the sliced chicken and your favorite chicken gravy.

Romesco Butter

Enjoy this Spanish-style compound butter over baked fish.

Makes about 1 cup.

2 Tablespoons Olive oil
1/2 teaspoon Garlic, minced
1 Tablespoon Onion, minced
1 Tablespoon Red bell pepper, minced
1/2 cup Roma tomatoes, diced
2 tablespoons Almonds, chopped
4 ounces Butter, softened

Heat the oil in a skillet. Add the garlic, onion and bell pepper. Cook for 3 minutes, stirring frequently. Add the tomatoes and simmer for 15 minutes. Toss in the almonds. Remove from the heat and allow it to cool completely. Mix with the softened butter. Place on a piece of plastic wrap. Roll into a 1-inch cylinder and refrigerate. At service time, slice into 1/4-inch pieces and place on warm fish to create an instant butter sauce.


This potato preparation is considered the national dish of Switzerland.

Serves 4

4 Potatoes, large
Salt and pepper to taste

Peel the potatoes. Place in boiling water for 10 minutes. Allow to cool. Cover and refrigerate. Grate. Season. Form into patties. Heat the butter in a heavy skillet over medium flame. Add the patties and brown on both sides. Serve warm.

Scotch Broth

Serve this hearty soup to take the edge off of a cold fall evening.

Serves 4-6

1 1/2 pounds Lamb shoulder, small diced
2 cups Water
2 cups Beef broth
2 cups Chicken broth
2 Carrots, peeled and diced
2 stalks Celery, diced
1 medium Onion, diced
1 cup Turnip, peeled and diced
1 cup Rutabaga, peeled and diced
1/2 cup Barley, quick cook
Salt and pepper to taste

Add the lamb, water, and broths to a large soup pot. Bring to a boil. Reduce the heat and simmer one hour. Skim off any fat or foam during cooking. Add the remaining ingredients, cover, and simmer 30 minutes or until the vegetables are soft.

Smoked Gouda And Onion Quiche

Serve this delicious savory pie at your next brunch.

Serves 6

1 Tablespoon Butter
1/2 medium Onion, diced
1 Deep-dish pie shell (frozen)
3/4 cup Smoked Gouda cheese, grated
4 Eggs
1 1/2 cups Half and Half
1 1/2 teaspoon Parsley, chopped
Dash White pepper
1/8 teaspoon Salt

Pre-heat oven to 375. Melt the butter in a small skillet. Add the onions and cook until just soft. Set aside. Bake the empty pie shell for 5 minutes. Remove from the oven and place it on a cookie sheet. Place the cheese in the bottom of the warm shell. In a mixing bowl, lightly beat the eggs. Whisk in the half and half, parsley, onions, and seasonings. Pour into the shell. Bake for 25-35 minutes, or until the pie is firm. Serve warm or chilled.


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