Wednesday, February 20, 2013

Brunch- Belgian Style

Belgians take breakfast very seriously. When I first moved to Brussels and was still living in a hotel, I walked to the hotel cafe in the morning expecting a bounty of waffles and maple syrup. What I found was more akin to what I had so frequently enjoyed at my parents' wine tastings: fresh bread, cheese, jams, and chutneys. There were, of course, some of the staples: eggs (scrambled and soft-boiled to order), croissants, breakfast sausages, etc. But these were complimented by roasted tomatoes, roasted mushrooms, and yes, more cheese. Waffles are far too whimsical for this serious meal. 

When Matt finally joined me in Brussels, I couldn't wait to give him my spin on a Belgian breakfast: the green drink (more on that next time); a fresh baguette; cinnamon raisin croissants; chevre, gruyere, and a delightfully stinky goat cheese; chutney procured from my last trip to London; dates; fresh fruit; and soft-boiled eggs. Needless to say, it was devoured.

See my recipe for soft-boiled eggs below!

Monday, February 18, 2013


What do a vegetarian with a passion for kale and an omnivore with a love of cured meats have in common? Manhattans! Welcome to Scotch + Soba!

 Two righteous foodies who love to eat and drink, host and be hosted, laugh, sing, dance, and do karate, we've just embarked on a new culinary adventure with a transatlantic move to Brussels, Belgium. Scotch + Soba is loosely intended to document our favorite dietary discoveries, share our latest edible inspiration, and connect us to other friendly foodies along the way.

Thank you for joining us on this adventure. À bientôt! 

E + M