All of my e-mails have been mostly meatless. This one won’t be - Sorry. The next ones will be vegetarian friendly again.
To me, there are two types of cooking. “Weekday-cooking” means doing everything in your power to make an enjoyable meal within 30 minutes. And then there’s “going all out” creating something that your guests won’t forget — something that people will be raving about and posting on Instagram.
This dish is one of the latter categories; it has all the components: ingredients you would never think work together, it looks great, and you can set stuff on fire. Literally. How often have you seen somebody do this in their home kitchen?
Yep, I thought so. If you cook it for friends, they’ll believe you’re a pro, but the secret is: it’s straightforward, and except for burning down your house, there’s not much that can go wrong.
Burning your apartment can easily be avoided if you follow two rules. Rule number one: limit the amount of alcohol you add to the pan. There’s a video of me failing to do this that I will show on request. Rule number two: don’t light it while it’s under the hood. The hood or whatever exhaustion system you use should be turned off.
Boudin Noir in dutch is “bloed worst” (blood sausage). In English, people often call it “black pudding”. My Jewish grandmother refers to it as the least kosher ingredient out there because it contains blood, the consumption of which is forbidden by Jewish law. It might sound gross, but 1) it’s not - even my grandmother loves it - and 2) it’s made from blood, which is often just thrown away, so you can feel good about wasting less meat.
for 6 servings
250 grams Boudin Noir sliced. Ask your butcher for one that is soft, so it will fall apart when you bake it. In Dutch we have a word for it called “rul”.
3 pears (you can replace this with Apple) - diced in 1cm thick slices
3 teaspoons cinnamon
2 tablespoons of Calvados - if you don’t have it pear liquor or vodka will work too.
Bake the pears for a few minutes until they get glassy
Add the cinnamon and the boudin noir to the pan.
With a spatula, cut the boudin noir in small pieces and move around the pan for about 2 minutes until it’s baked through
When the boudin noir is done, add the Calvados, remove the pan from the stove and set it on fire!
I’ve served this as a dish on its own, but I also combined it with coquelet as a starter. You can even combine it with ice cream and make it a meaty desert.
Hope you like it! Let me know if you made it and be careful with fire.
This piece was originaly published in Earnest (WeTransfers’ internal magazine).