charadesinbelgiumdeux.blogspot.com

Charades in Belgium Deux

Thursday, October 2, 2008. That has started to change, though, since I met my friend Olaiya Land. Essentially, leek confit is nothing more than leeks that have been sliced into thin rounds, chucked into a Dutch oven with a decent amount of butter, and left to cook under a tight lid for about half an hour. But with the help of moist heat, they become much more than that. They soften like loops of satin ribbon, and their oniony flavor gives way to something more delicate and sweet. 1/2 cup whole milk.

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Charades in Belgium Deux | charadesinbelgiumdeux.blogspot.com Reviews

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Thursday, October 2, 2008. That has started to change, though, since I met my friend Olaiya Land. Essentially, leek confit is nothing more than leeks that have been sliced into thin rounds, chucked into a Dutch oven with a decent amount of butter, and left to cook under a tight lid for about half an hour. But with the help of moist heat, they become much more than that. They soften like loops of satin ribbon, and their oniony flavor gives way to something more delicate and sweet. 1/2 cup whole milk.

<META> KEYWORDS

1 belgian leek tart

2 article continued

3 ingredients

4 crust

5 3/4 teaspoon salt

6 filling

7 1 large egg

8 1/4 teaspoon salt

9 preparation

10 posted by

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belgian leek tart,article continued,ingredients,crust,3/4 teaspoon salt,filling,1 large egg,1/4 teaspoon salt,preparation,posted by,3 comments,no comments,saturday night,a concert where,enjoy,2 comments,place flagey,1 comment,blog archive,october,about us

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Charades in Belgium Deux | charadesinbelgiumdeux.blogspot.com Reviews

https://charadesinbelgiumdeux.blogspot.com

Thursday, October 2, 2008. That has started to change, though, since I met my friend Olaiya Land. Essentially, leek confit is nothing more than leeks that have been sliced into thin rounds, chucked into a Dutch oven with a decent amount of butter, and left to cook under a tight lid for about half an hour. But with the help of moist heat, they become much more than that. They soften like loops of satin ribbon, and their oniony flavor gives way to something more delicate and sweet. 1/2 cup whole milk.

INTERNAL PAGES

charadesinbelgiumdeux.blogspot.com

1

Charades in Belgium Deux: Moby at Cafe Belga

http://charadesinbelgiumdeux.blogspot.com/2008/07/moby-at-cafe-belga.html

Wednesday, July 9, 2008. Moby at Cafe Belga. Since we have lived here we have heard that Cafe Belga is the "hottest" place to be in Brussels. have we been there yet? That would be a no! It is only 5 minutes from our house). How do you like the pink outline? Jill, Foxy and Ana. Subscribe to: Post Comments (Atom). Charades in Belgium Deux. Moby at Cafe Belga. Jill, Foxy and Ana. View my complete profile.

2

Charades in Belgium Deux: place flagey

http://charadesinbelgiumdeux.blogspot.com/2008/07/place-flagey.html

Sunday, July 6, 2008. It was as much fun as it looks like! Hope you enjoy it. Jill, Foxy and Ana. Jill, Joe and Foxy. If you notice the same red and white tape used to draw attention to the open man hole cover in the middle of the place is the same tape they used to hange off the buildings surrounding the place. some did catch on fire during the fireworks. July 7, 2008 at 3:31 AM. Subscribe to: Post Comments (Atom). Charades in Belgium Deux. Moby at Cafe Belga. Jill, Foxy and Ana. View my complete profile.

3

Charades in Belgium Deux: Belgian Leek Tart

http://charadesinbelgiumdeux.blogspot.com/2008/10/belgian-leek-tart.html

Thursday, October 2, 2008. That has started to change, though, since I met my friend Olaiya Land. Essentially, leek confit is nothing more than leeks that have been sliced into thin rounds, chucked into a Dutch oven with a decent amount of butter, and left to cook under a tight lid for about half an hour. But with the help of moist heat, they become much more than that. They soften like loops of satin ribbon, and their oniony flavor gives way to something more delicate and sweet. 1/2 cup whole milk.

4

Charades in Belgium Deux: September 2008

http://charadesinbelgiumdeux.blogspot.com/2008_09_01_archive.html

Friday, September 19, 2008. Fun friday part 2. Here are the other photos of me on the red carpet. . Berlin Film Fest - February 2008. Not sure why it is so small. Cannes Film Fest - May 2007. Jill, Foxy and Ana. Subscribe to: Posts (Atom). Charades in Belgium Deux. Fun friday part 2. Jill, Foxy and Ana. View my complete profile.

5

Charades in Belgium Deux: Saturday Night

http://charadesinbelgiumdeux.blogspot.com/2008/07/saturday-night.html

Sunday, July 13, 2008. Jill, Foxy and Ana. Subscribe to: Post Comments (Atom). Charades in Belgium Deux. Moby at Cafe Belga. Jill, Foxy and Ana. View my complete profile.

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charadesinbelgium.blogspot.com

Charades in Belgium: July 2008

http://charadesinbelgium.blogspot.com/2008_07_01_archive.html

Wednesday, July 30, 2008. Everyone could use more "thyme" so I planted double. Now the jokes in our house can finely end, it took me a while to plant them, or as Joe was saying " I'm. Running out of thyme.". Jill, Foxy and Ana. Montmartre in the 18th arrondissement in Paris has the famous church of Scare Coeur, Moulin Rouge, and the house Van Gogh lived in just to name a few sites. Foxy sitting pretty for her drawing at place du tertre. Van Gogh's house on Rue Lepic. More Artists at place du tertre.

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Charades in Belgium Deux

Thursday, October 2, 2008. That has started to change, though, since I met my friend Olaiya Land. Essentially, leek confit is nothing more than leeks that have been sliced into thin rounds, chucked into a Dutch oven with a decent amount of butter, and left to cook under a tight lid for about half an hour. But with the help of moist heat, they become much more than that. They soften like loops of satin ribbon, and their oniony flavor gives way to something more delicate and sweet. 1/2 cup whole milk.

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