Carbonnade a la Flamande canadian way: the recipe

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While preparing carbonnades, I started to recall about Bruxelles, its boulevards, the smell of the boulangeries, the beautiful parks and my strolls in the Petit Sablon. And, how to forget about the shrimps, or crevette, of the North Sea, and the chocolate shops…And all those nostalgic cafes where to sit and sip a mint tea or a good bier, on those lazy Sunday afternoons, while listening to the clickety-clack of the raindrops that flowed slowly and, as the hours, passed, in the attendance of the Monday morning…

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Shrimps and maple syrup salad: the recipe

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The book of Francois Chartier, “Taste buds and molecules”, presents a few “molecular” pairings between maple syrup and other foods. One of the most rated is with meat or fish. In this case, Chartier doesn’t precise which aromatic molecules* the two have in common with the syrup. I simply believe that the pairing meat/fish+maple syrup works well because the sugars, during the cooking process, react with the amino acids of the meat/fish. That is better known as the Maillard’s reaction that produces those compounds responsible for the typical taste of roasts or grilled food.

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Maple and walnuts brittles: the recipe

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In past, maple syrup was obtained by boiling the maple water collected from the trees. The process allows the evaporation of water and the concentration of sugars. During the boiling the sugars caramelize and reacts with the amino acids present in the maple water, which gives the syrup the typical amber color.

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