Recipezaar: Belgian recipes

Chicory/Witlof With Gruyere and Ham

Wed, 02 Nov 2005 14:55:09 -0500

I love the distinctive tastes of gruyere cheese, chicory and ham together and regularly make this in the winter as a main course to warm everyone up from top to toe when the rain is lashing down outside and they come in from the cold, ... hearty comfort food :) Gruyere cheese gives this recipe a flavour all of its own. Enjoy! -- posted by kiwidutch

Belgium Pancakes A.k.a. Crepes

Wed, 25 Jan 2006 14:46:53 -0500

In Belgium when you are invited for a pancake breakfeast you are actually going to eat what Americans think of as crepes. They are usually only made for special occasions such as birthdays. From my very old recipe book called "Wonderfull Ways to Prepare Crepes and Pancakes". -- posted by Chef Suz in Bekond

Crispy Potatoes and Leeks

Tue, 14 Feb 2006 13:11:25 -0500

These become tender and soft in the oven, and are finished off under the broiler to crip them up! Adapted from Cooking Pleasures magazine. Potatoes and leeks were used throughout Europe and are considered Irish, Russian and Southern USA foods. -- posted by Sharon123

Beef Stew With Beer

Thu, 16 Feb 2006 14:55:43 -0500

This is my mothers recipe. Simple but delicious! It tastes great with French fries or mashed potatoes and is great for the cold winter days! -- posted by what are we eating tonight?

Liege Waffles (Belgian Pearl Sugar Waffles)

Wed, 08 Mar 2006 12:42:30 -0500

I have not yet had the good fortune to visit Belgium, but I do frequent a lovely NYC cafe called Le Pain Quotidien, which is based in Belgium. I tried their crispy, caramelized Belgian Sugar Waffle, and was instantly in love. If perled sugar is not available, substitute an equal amount of coarsely crushed sugar cubes. I got this recipe off a Belgian website. -- posted by GoodMorningBurger

Brussels Sprouts in Vinaigrette

Thu, 09 Mar 2006 21:01:43 -0500

We always enjoy vinegar on our cabbage, greens and Brussels sprouts. This recipe is from the Daytona News-Journal and was adapted from the Washington Post. -- posted by Brad Beckwith

Easy Bisqusteaz Belgian Waffles

Mon, 20 Mar 2006 20:27:02 -0500

The best Belgian Waffle recipe I've ever had. This recipe simply mixes 1 part Bisquick & 1 part Krusteaz Waffle mix together with a couple added ingredients. -- posted by mabroox

Belgian Beef Stew With Beer

Mon, 03 Apr 2006 15:49:52 -0400

One of my old standby real comfort food recipes. Very easy to make, and the combination of the flavors of the caramelized onions and beer give it a very subtle, complex rich taste without giving it a lot of extra calories. Great with rice, mashed potatoes or noodles and a simple green vegetable. -- posted by Semra22

Breakfast in Bread

Tue, 11 Apr 2006 14:49:13 -0400

This is so yummy, not to mention pretty! Adapted from Better Homes & Gardens magazine. A European recipe(English and French), also much enjoyed in the Northeast! -- posted by Sharon123

Honey Glazed Corned Beef

Thu, 11 May 2006 11:58:18 -0400

A yummy glaze with honey, brown sugar and mustard. From the Sue Bee Honey folks! Corned beef is very popular in England. -- posted by Sharon123

Liege Salad

Wed, 24 May 2006 22:51:45 -0400

Belgian Name = Salade Liegoise While browsing recipes for Zaar World Tour II, I've been amazed to find that what I consider everyday Texas fare is actually considered international food. This is yet another example of a dish I've eaten for years without knowing of it's Belgian origin. -- posted by SusieQusie

Croque Madame

Mon, 29 May 2006 21:43:32 -0400

Another version of a croque monsieur. Here in Belgium you can eat it in almost every restaurant that serves snacks. -- posted by Maïté G.

Our Favourite Belgian Waffles

Mon, 29 May 2006 21:44:08 -0400

This is our favourite type of waffles. They normally are eaten hot, but the leftovers are very good cold as well. -- posted by Maïté G.

Potato and Leek Pancake

Tue, 30 May 2006 14:34:56 -0400

Adapted from "Everybody Eats Well In Belgium" by Ruth van Waerebeek, this pancake can be lunch or brunch or a wonderful appetizer. -- posted by Chef Kate

Glazed Rice Tart (Tarte De Riz)

Tue, 30 May 2006 18:20:11 -0400

Posted for the Zaar World Tour-Belgium. From the "International Vegetarian Cookbook". This is a custard, glazed with apricot jam and kirsch. I haven't tried this recipe yet, but it sounds delicious. Note: prep time does not include refrigeration time. -- posted by Bayhill

Croque Boum

Tue, 30 May 2006 19:10:01 -0400

Another version af the classic croque monsieur. Served a lot in Belgium. -- posted by Maïté G.

Flemish Carbonnade

Fri, 02 Jun 2006 15:33:57 -0400

Someone was once kind enough to send me the proper spices for this beef stew along with this recipe. -- posted by Sackville

Belgian Meatballs

Wed, 07 Jun 2006 11:29:33 -0400

These are really good. Easy, but fancy enough for company... -- posted by Lori 13

Triple-Fruit Scones

Sun, 11 Jun 2006 21:02:59 -0400

An Irish recipe adapted from Cooking Light! Posted for the Zaar World Tour. Great for breakfast, lunch, or dessert! -- posted by Sharon123

Red Tomato Chutney

Sun, 11 Jun 2006 21:08:55 -0400

This sweet-tart chutney combines summer tomatoes with autumn-flavored cranberries, making it an awesome condiment for late-summer and fall barbecues. Spoon it over burgers and/or grilled chicken. When the weather gets cooler, toss a little chutney with roasted vegetables, such as carrots, onions, or sweet potatoes. Mix it with mayonnaise to make a dip for raw or cooked vegetables. This is also good over omelets or scrambled eggs! Adapted from Cooking Light. -- posted by Sharon123

Jam and Bread Pudding

Fri, 16 Jun 2006 21:51:04 -0400

Well, this is a multi-cultural recipe! It uses Challah bread, making it Jewish, Canadian strawberry jam, and is an English recipe. Go figure! This dessert is also a wonderful breakfast, topped with maple syrup! -- posted by Sharon123

Kerrin's Belgian Tea Cake

Fri, 23 Jun 2006 09:16:54 -0400

This cake, from a friend, has a choice of fillings. The lemon cheese is the original filling, both are lovely. -- posted by Ninna

Belgian Roast- (Crock Pot)

Thu, 31 Aug 2006 15:54:22 -0400

I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work. -- posted by Brenda.

Belgian Chicken Fricassee (Vol-Au-Vent)

Wed, 27 Sep 2006 13:40:42 -0400

This delicious, creamy chicken fricassee is a classic Belgian recipe. My father used to make this regularly for Sundays and other festive occasions. Often served as a starter, but it is great as a main course as well, accompanied by plain rice or potato puree, for example. Freezes well. Its Flemish name is "Koninginnenhapje", which could be translated as "Queen's Nibble"... nice, isn't it? -- posted by spinster

Belgian Stoemp Aux Carottes (Carrot Mashed Potatoes)

Tue, 07 Nov 2006 16:57:36 -0500

This is a popular side dish in Belgium. It usually goes with blood sausage (boudin) or strips of bacon, but I often serve it with sautéed chicken. Go easy on the cream, you want it to have more substance than smooth mashed potatoes. -- posted by Belgicook

Hashed Brussels Sprouts With Lemon Zest

Fri, 24 Nov 2006 22:46:58 -0500

Something aromatic, bright and snappy for your Thanksgiving table, or anytime! Or so says Julia Moskin as per New York Times article, 11/15/2006. This particular recipe comes from The Union Square Cafe Cookbook. We tried this with yellow mustard seeds. It was different and delicious cold the next day. I am a fan of hashed brussels sprouts, which I learned courtesy of Sugarpea's husband, who created Brussels Sprouts Mojo #80110. Made for Thanksgiving 2006. -- posted by Kumquat the Cat's friend

Belgian Christmas Cookies

Fri, 01 Dec 2006 14:01:56 -0500

These are bar cookies, sprinkled with almonds, cinnamon and red and green sugar. -- posted by Olga Drozd

Belgian Rabbit With Prunes in Wine Sauce

Sun, 10 Dec 2006 13:28:11 -0500

Rabbit has long been underrated on our side of the oceannot so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very healthy meat and low in fat. -- posted by Olga Drozd

Belgium Waterzooi Belgian (Gentse Waterzooi)

Mon, 05 Feb 2007 15:53:57 -0500

The very pleasant city of Ghent, at the confluence of the Schedlt and Lys rivers, is the historic capital of Flanders in northern Belgium. It is also the home of the most famous of Flemish stews, Gentse waterzooi or waterzooi gantois among the Francophones, a rich chicken stew made with vegetables and eggs and cooked in beer or a rich chicken stock. Waterzooi can be made with chicken, rabbit, or fish. The parsley root is an important part of waterzooi, so do make an effort to get it. Waterzooi is very nice served with boiled potatoes or toasted French bread with some butter. -- posted by Olga Drozd

Belgium Verviers Bread

Mon, 12 Feb 2007 23:08:47 -0500

The secret of this famous bread lies in the lumps of sugar that you add to the dough, which give the bread its sweet, crunch character. Served warm with sweet butter, it will disappear in no time at all! Tasty! -- posted by Olga Drozd

Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Sun, 11 Mar 2007 21:11:28 -0400

From Belgian chef, Daniel Joly -- posted by DR. House

Godiva Peppermint Patty

Fri, 30 Mar 2007 13:05:46 -0400

This will keep you warmed up! -- posted by Kim127

Peanut Butter Cup

Tue, 03 Apr 2007 17:00:25 -0400

Wow, watch out for these! So tasty! The original recipe called for half and half, but I like the milk. -- posted by Kim127

Flammekeuch

Tue, 24 Apr 2007 16:24:16 -0400

Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine. -- posted by evelyn/athens

Pear, Roquefort and Rosemary French Galettes - Tartelettes

Thu, 17 May 2007 22:38:50 -0400

These wonderful little tartelettes are made from a combination of ripe, sweet pears with tangy, sharp Roquefort blue cheese and aromatic rosemary.They make an excellent and very elegant starter; they are also wonderful if served as a light luncheon dish, with salads and chutney or pickles. The galettes can be assembled several hours in advance - or even the night before - then chilled until you are ready to bake and serve them. I have stipulated shortcrust pastry - but puff pastry can also be used. -- posted by French Tart

Easy Cheese, Potato and Ham Soufflé

Sat, 09 Jun 2007 22:33:32 -0400

Serve this as an impressive starter or a light main meal - it has an unsusual combination of cheese, ham and potatoes. Soufflés are easy to make - honestly! The only real criteria is that they are served immediately and that the bowl used for whisking the egg whites is oil and grease free.....but even that is not that essential. I sometimes add bacon instead of the ham - just brown and crisp it up first, and then crumble it before adding. -- posted by French Tart

The Classic French Bistro Sandwich - Croque Monsieur

Mon, 11 Jun 2007 16:30:18 -0400

My two versions of this classic French café/bistro sandwich - oven baked for large quantities and ease.......or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain "je ne sais quoi" to even the simplest food ...including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned ... it's not for calorie-counters, the Cholesterol Police or those of a nervous disposition!! -- posted by French Tart

Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

Mon, 11 Jun 2007 21:20:46 -0400

Entrecote Bordelaise is a French classic, impressive yet simple to prepare - it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts......and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux. -- posted by French Tart

Classic French Tarte Au Citron - Fresh Lemon Tart

Tue, 12 Jun 2007 00:28:07 -0400

This is the most requested dessert in our Chambres d'Hotes; I like to make it quite tart and lemony, with creme fraiche, instead of thick double cream - plus I like it to be baked until just set and with a wobble! This is great served with a drizzle of cassis for an elegant finishing touch, plus a sprig of mint. If you are not a great lover of lemons, please reduce the quantity of lemons in the recipe. -- posted by French Tart

Bastille Burger - Bearnaise, Blue Cheese and Red Onion Burgers

Sun, 15 Jul 2007 15:41:25 -0400

A home-made burger with three of my favourite French elements included in the ingredients, Bearnaise sauce, French blue cheese and sliced red onions! I made these for a quick lunch on Bastille Day - 14th July, hence the name! I used our excellent local Charolaise beef, a salt marsh beef which is superb, with a good fat to muscle ratio, and a slight tang of herbs and salt. If you want to cut down on the carbs, just have this burger "Naked" without the bun! Likewise for low fat - omit the Bearnaise sauce and chop some fresh tarragon up and mix it with the minced/ground beef. I am not a great lover of commercial burgers, but I do like home-made burgers - and these are now a firm favourite with all my family & friends! This recipe is for 2 people - just increase the ingredients for more people. -- posted by French Tart

Rice With Mushrooms

Mon, 13 Aug 2007 22:25:47 -0400

on peggy's request and as a thank you for the wonderful kabuli. it comes from the cookbook by the farmers union. very popular in belgium especially because of its easy but yummy recipes. it's a great succes when I serve my brothers this...judge for yourself!! (it is great just by itself (for my vegetarian friends) or really good with some chicken fillets.) -- posted by salad slave

Belgian Cinnamon Cookies

Thu, 30 Aug 2007 11:58:50 -0400

We fell in love with these cookies when our friend Patricia at La Chatte Gitane (see www.lachattegitane.blogspot.com for her recipes) baked a batch for us. They are so soft and full of cinnamon taste. When I finally got the chance to make them for myself, I couldn't find dark brown sugar so had to use cane sugar instead. This worked out pretty well, but I would recommend sticking with the muscovado sugar if you can find it. I also left out the almonds as we just didn't have any in the house but they do make the cookies look extra special. Reduce the cooking time if you are baking these in a fan oven. The last thing you want to do is overcook them because then they'll lose their charming softness. -- posted by Sackville

Orange Blossom

Mon, 03 Sep 2007 21:11:21 -0400

A drink from the bar Archiduc, Bruxelles, Belgium. Taken in a book. -- posted by Boomette

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Moules Frites - French Bistro Style Mussels and Chips/Fries

Wed, 12 Dec 2007 17:33:15 -0500

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home - Moules Marinière - but now and then, for a treat I also do the "Frites" bit as well......chips or French fries! Serve these with lots of paper towels or napkins, and a glass of chilled white wine would be the perfect accompaniment! I bought special Moules Frites dishes, as shown in the photos, but a couple of bowls would be fine - and don't forget a large bowl for the shells. If you really want to be 100% authentic, it is de rigueur to serve the frites with mayonnaise my dear.....sinfully good! Vive la France! -- posted by French Tart

Moule Frites (Mussels With Chips)

Sun, 30 Dec 2007 03:06:45 -0500

This is served everywhere you go in France & Belgium, particularly on the coast. However I most recently ate this at 'La Grande Braderie' in Lille where it is the specialty dish, it was fantastic! For the chips I have used my own recipe for chips as I a) prefer them and b) they are much healthier! Traditionally the 'frites' would be deep fried. I hope you enjoy the recipe! -- posted by Karen Smithe

Real Belgian Stiff Dough Waffles-No Sugar Added

Thu, 03 Jan 2008 02:21:25 -0500

These came from a grandmother to one of the girls in our youth group. She was born in Belgium and this is her family recipe - they are rich and lovely. I use splenda now for the recipe as my son is diabetic, but it works with sugar beautifully too. These are the ones you only eat once a year! Great as dessert waffles too! -- posted by HeidiRenee

Gigot a La Cuillère - French Slow Cooked Spoon Lamb

Wed, 23 Jan 2008 12:05:55 -0500

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence its name! You will need a very large ovenproof casserole with a lid or a large, deep roasting tin, which you can cover tightly with tin foil - or, this can be cooked with GREAT success in the crock-pot. This lamb is just divine when served alongside gratin Dauphinoise and steamed haricots verts. I add lots of garlic for quite a pungent flavour - adjust the garlic and seasonings to personal taste. -- posted by French Tart

Auberge Roast Chicken Rillettes With Armagnac, Thyme and Garlic

Tue, 29 Jan 2008 19:37:58 -0500

This is my "secret" recipe, that I make for the guests who stay in our Chambres D'Hotes - Bed and Breakfast! (Not so secret anymore!) It is always popular, and makes a nice change from the usual pork rillettes, and it is MUCH lighter in fat as well. Serve these rillettes as I do, with triangles of hot toast and a selection of cornichons, pickled onions and a good quality or home-made confit d'oignons.......a good Dijon mustard is also "le Must Have" as well as a selection of salad leaves! I have a recipe for confit d'oignons posted on Zaar: Recipe #211001 -- posted by French Tart

Quatre Épices - French Four Spice Mix from the Auberge

Fri, 01 Feb 2008 00:48:48 -0500

The literal translation of quatre épices is four spices; however, quatre épices rarely contains JUST four spices, but can have anything up to five or six spices in the mixture! This is my own version of quatre épices, a spice mixture that I find invaluable in the French kitchen, especially for charcuterie such as terrines, pates, sausages and rillettes. This spice mix is also that quintessential ingredient when added to deep, dark slow cooked beef and game dishes, especially when they contain wine. There is a school of thought that suggests the need for a "sweet" quatre épices spice mix as well a "savoury" quatre épices spice mix; I have never bothered to deviate from this basic recipe, which is equally delicious in savoury dishes (as mentioned above), and when used with moderation in sweet puddings, rich cakes and biscuits. My recipe contains five spices and will keep for a several weeks in an airtight tin or jar. This spice mix also makes a thoughtful gift for a foodie friend or host and hostess! -- posted by French Tart

Paupiettes De Porc - French Stuffed Pork Fillet Parcels

Mon, 25 Feb 2008 02:17:03 -0500

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but these are so easy to make, that I often make my own. You can also use turkey or veal escalopes - the sauce remains the same. Serve these little parcels with seasonal vegetables, gratin potatoes or rice and pasta. -- posted by French Tart

Raisin Breakfast Bread (Cramique)

Fri, 21 Mar 2008 01:17:52 -0400

A lovely lean sort of brioche from Belgium, this particular version comes from Wittaner, arguably the best pastry shop in Brussels, and is featured in Nick Malgieri's "A Baker's Tour." This bread should be cut into relatively thin slices and makes great sandwiches and toast. -- posted by Chef Kate

Van Gelder Dutch Baby

Fri, 28 Mar 2008 18:34:42 -0400

A warm souffle-style soft thick pan-cake, made from simple ingredients you probably have in your cupboard already. Perfect for a quick and easy meal or snack when you don't feel like shopping. I make these for company or just because. They are so easy, delicious and lovely to look at, they are a completely satisfying snack, breakfast or dessert anytime. Also extremely versatile! I sometimes leave out the sugar and lemon and add a teaspoon of savory herbs and salt, then add grated cheese and sausage as a topping/filling at the end for a more hearty breakfast. My recipe is for a 12" skillet, if you use a regular 8" or 9" pie pan, reduce servings to 6 above (or just cut recipe to 3/4). -- posted by RupaMagic

Belgian Style Carrot Coins

Wed, 09 Apr 2008 19:19:55 -0400

From TOH. -- posted by dicentra

Petits Pois à La Française - French Style Peas

Thu, 10 Apr 2008 23:56:59 -0400

A delicious combination of peas, onions and lettuce which are gently poached in a buttery sauce with crème fraiche and vegetable stock; this classic French recipe is a wonderful way to serve tender little peas, petits pois. This recipe makes a delightful accompaniment to any type of main meal, and adds a real splash of colour. I have stated fresh OR frozen peas in the recipe - frozen peas can be used to great effect out of season. In the absence of small silverskin onions, spring onions (green onions) can be used, making this a very versatile recipe to serve throughout the year. Cut back on the butter if you are on a low fat diet - the taste will be less rich, but still as delicious! -- posted by French Tart

Belgium Butter Crumbed Asparagus Eggs for Two

Mon, 12 May 2008 02:01:34 -0400

It is something of a timing feat for one cook to have the asparagus hot and crisp, the crumbs golden, and the Eggs Mollet all done at the proper time, so a shift from mollet to hard cooked eggs is perfectly in order if you wish. -- posted by Olga Drozd

Speculoosbavarois

Fri, 16 May 2008 16:13:27 -0400

Delicious dessert using Belgiums most famous cookies. -- posted by Maïté G.

Dame Blanche

Tue, 20 May 2008 17:52:53 -0400

Super-easy dessert recipe. Served in every Belgian restaurant! -- posted by Maïté G.

Leeks With Bacon

Tue, 20 May 2008 18:06:45 -0400

Leeks are very common in Belgium. This makes a nice change. -- posted by Maïté G.

Tarte Au Flan

Tue, 20 May 2008 18:11:43 -0400

Very common pie in Belgium. -- posted by Maïté G.

Omelet With Belgian Endives and Shrimps

Tue, 20 May 2008 18:19:44 -0400

Belgian endives and shrimps are a great combo. -- posted by Maïté G.

Belgian Carrots

Thu, 22 May 2008 15:04:53 -0400

Here's an interesting carrot recipe -- If you can, try making it a day ahead of time & give the flavor time to develop! They do reheat well! -- posted by Sydney Mike

Belgium Frites(French Fries)

Wed, 28 May 2008 17:22:24 -0400

A typical dish from Belgium, usually served in paper cones along with mussels. Adapted from About.com. -- posted by Sharon123

Carbonnade (Beef and Onions Stewed in Beer)

Wed, 28 May 2008 20:40:36 -0400

From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder." -- posted by AB_Fan

Drunken French Country Chicken Au Gratin

Mon, 21 Jul 2008 17:41:49 -0400

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh salad and pasta, or with seasonal steamed vegetables and rice. You can omit the cognac and wine and use apple juice if you wish - the taste will not be as sophisticated, deep or intense, but the chicken could be served to children this way! An ideal dinner party recipe or Valentine's day meal for two - just reduce the ingredients, or make the full amount and freeze the remaining portions. Recommended wine: Saumur Champigny. -- posted by French Tart

Oooh La La! French Savoury Ham, Cheese and Olive Cake

Sun, 27 Jul 2008 03:16:33 -0400

Another one of my savoury "cake" recipes from France. This recipe is slightly more substantial than my Recipe #316039, as this recipe contains ham with white wine and port! Serve this as alternative sandwich bread or as a light snack spread with cream cheese or butter. This cake recipe will also make fantastic little appetisers if the loaf is cut into small cubes and served with olives, cubes of cheese and savoury spreads. Please note that the texture of this savoury cake is NOT like a sweet dessert cake - it will be slightly holey with a robust and slightly chewy texture, almost like sourdough. -- posted by French Tart

Chicken Paillard

Mon, 18 Aug 2008 18:20:00 -0400

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. -- posted by Vicki in CT

Ahoy There! Moules Marinières - French Sailor's Mussels

Mon, 22 Sep 2008 00:54:18 -0400

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic, parsley, butter, onion and cream sauce. Moules Marinières can be served as an appetising starter or even a light main meal. It is delicious served with fresh crusty bread or with frites (chips/fries). There is nothing more mouth-watering than a huge bowl of artistically presented mussels, yet the fun part is eating them. The best way is to use an empty mussel shell as the "spoon" in which to pick the remaining mussels from their shells and then eat them. It's a brilliant excuse to use your fingers to eat rather than the usual knife and for - very tactile! A traditional French recipe will use butter, however the butter may be substituted for a few tablespoons of olive oil for a healthier option - I sometimes use a mix of butter and olive oil I hope you find the step-by-step photos helpful, this recipe was used in the September 2008 Cooking School for the TOTM - hopefully, the photos will debunk the myth that mussels are hard to prepare and cook, NOT so! Bon Appétit! -- posted by French Tart

Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)

Thu, 13 Nov 2008 15:47:21 -0500

Cooking Life columnist Molly Wizenberg makes a particularly addictive version of this traditional Belgian dish with the addition of aged goat cheese. Bon Appetit Magazine, October 2008 edition. Leeks look like oversize scallions, and they are related to both onions and garlic, but their taste is softer and more subtle than any of them. In a word, they're delicious. I love leeks but have to admit that I don't cook them as often as I should. Haven't included cooling times. -- posted by Manami

French Tart's Classic Madeleines: Madelines: Little Fluted Cakes

Wed, 19 Nov 2008 16:52:55 -0500

These are one of my favourite French cakes; delicate little light sponge cakes, baked in special fluted trays and sprinkled lightly with icing sugar, so elegant, light and airy! Some are flavoured with vanilla extract only, whilst other recipes suggest using lemon or orange; my recipe uses a combination of vanilla extract and lemon. These are ideal served with afternoon coffee or with a glass of dessert wine after a meal, just as the French serve them. You can also dip the tips into melted chocolate, but I prefer mine to be a little more subtle - but it is up to you! -- posted by French Tart

Belgian Mayonnaise to Serve With Frites

Tue, 25 Nov 2008 23:35:02 -0500

This is taken from De Vlaamse Pot by Marie Cattoor. In Belgium everyone eats French Fries (which are actuallly Belgian) with homemade mayonnaise so here is a recipe so you can make your own. -- posted by Dan-Amer #1

Pork Chops, Brussels Style

Sun, 30 Nov 2008 02:10:52 -0500

From Ruth Van Waerebeekss Everybody Eats Well in Belgium Cookbook, from her Cooking With Beer chapter. Fairly easy to make, and delicious. -- posted by Belgophile

Green Beans, Flemish Style

Sun, 30 Nov 2008 02:11:17 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." -- posted by Belgophile

Poached Pears in Kriek

Sun, 30 Nov 2008 23:19:43 -0500

Kriek is a special Belgian beer which some say is reserved for consumption by the fair sex! For this recipe the Kriek made by Lindemans is recommended. This recipe is taken from De Vlaamsche Pot by Marie Cattoor. -- posted by Dan-Amer #1

Fennel-Tomato Soup

Mon, 01 Dec 2008 01:08:58 -0500

A simple and light vegetable soup, great for lunch or as an appetizer. The fennel is complemented nicely with tomatoes, potatoes and a bit of garlic; even people who are usually not very fond of the anise-like taste of fennel might enjoy this soup. This recipe comes from a classic Belgian cookbook and I make it pretty often. -- posted by spinster

Belgian Spaghetti, Student Style

Mon, 01 Dec 2008 01:09:14 -0500

From Ruth Van Waerebeeks "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and ground beef (or try ground turkey for a leaner version.) The Gruyère cheese is worth the extra cost; it makes all the difference. I like the extra Tabasco, too. I usually double or triple, and freeze the extra for another meal or two later in the week. This dish, a couple of bottles of wine, and some friends... you got yourself a nice, casual dinner party. -- posted by Belgophile

Mushroom-Flavored Forcemeat Stuffing

Mon, 01 Dec 2008 01:09:36 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgian Cookbook. She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I've started skipping them), but people absolutely love it. It's got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French farce, to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey. -- posted by Belgophile

Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Mon, 01 Dec 2008 19:47:19 -0500

From Ruth Van Waerebeeks Everybody Eats Well in Belgium Cookbook. This has become my standard Thanksgiving turkey recipe. I follow it precisely, alternately basting with drippings and butter every 15 minutes. The result is a spectacular presentationa beautiful, dark golden brown turkey that everyone oohs and ahhs over. Its not that hard, just takes a little extra work. And the extrasmaking the forcemeat stuffing beforehand and the gravy at the endare worth the trouble. Ruth says that the Christmas Turkey is traditionally served with Deep-Fried Potatoe Croquettes, Celery Root and Potato Purée, an assortment of green vegetables, and Baked Apples Filed with Berries, or Pears Poached in Spiced Red Wine. -- posted by Belgophile

Waterzooi of Chicken

Tue, 02 Dec 2008 12:58:31 -0500

From Ruth Van Waerebeek's Everyone Eats Well in Belgium Cookbook. Dont be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); its basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and creamy broth. (I tell the kids that its Belgian Chicken Soup, and they love it.) It's not hard to make at all, and great for entertaining since it can be prepared almost entirely ahead of time. -- posted by Belgophile

Flemish Beef Stew Cooked in Beer

Wed, 03 Dec 2008 23:07:30 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer. -- posted by Belgophile

Celery Root and Potato Purée

Wed, 03 Dec 2008 23:40:42 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth writes, "The strong peppery flavor of the celery root marries extremely well with the sweetness of the potato, giving the purée a depth of flavor that is haunting and almost addictive." She's right. -- posted by Belgophile

Cream of Tomato Soup, Belgian-Style

Wed, 03 Dec 2008 23:59:47 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth says this soup has a special status in Belgium where it's commonly served at wedding receptions, anniversaries and other festive occasions. It's a little different from the tomato soup I grew up with: creamy, yes, but with bits of fresh tomato and the flavors of Madeira or Cognac providing a kind of grown-up undertone. This is Ruth's mother's version; it can be made a day ahead. -- posted by Belgophile

Roast Pork With Cheese and Cured Ham

Thu, 04 Dec 2008 00:05:58 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth describes this as a "lavish-to-look-at-but-easy-to-prepare feast for your most festive dinner party. The presentation is spectacular." I can vouch for that: when I put in on the table recently, everyone oooh'ed and aaaah'ed. And the next day, I got an email from my friend: "Out of the blue today Bill says to me, 'Boy, that roast was really good last night,' I can't remember the last time he remarked on a roast the next day!" -- posted by Belgophile

Belgian Fries (Pommes Frites)

Thu, 04 Dec 2008 23:24:42 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." There are other good frites recipes on Recipezaar; I'm including Ruth's for the sake of personal closure -- I can't NOT include her frites in my collection of her traditional Belgian recipes. What makes Ruth's unique is her call for older, starchy potatoes. As she says: "Never make fries with new potatoes.... It is imperative to use a starchy older potato for making real Belgian fries.... All your efforts will be in vain as the young potatoes have not had time to develop sufficient starch." She adds: "The size of the fries is a very personal matter. Experiment to find the size you like best." Adjust the frying time according to the thickness you prefer. -- posted by Belgophile

Gratin of Brussels Sprouts

Fri, 05 Dec 2008 00:30:53 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Delicious. -- posted by Belgophile

Baked Apples Filled With Berries

Fri, 05 Dec 2008 00:41:16 -0500

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." She recommends serving as an accompaniment to roasted poultry or pork. -- posted by Belgophile

Pears Poached in Spiced Red Wine

Fri, 05 Dec 2008 00:46:42 -0500

From Ruth Van Waerebeeks Everbody Eats Well in Belgium Cookbook. Ruth recommends this as an accompaniment to her Christmas Turkey. I make this once a year for Thanksgiving. Note: Prepare several hours prior to, if not the day before, serving. -- posted by Belgophile

Belgian Shrimp Croquettes (Croquettes Aux Crevettes Grises)

Mon, 08 Dec 2008 17:56:21 -0500

From Ruth Van Waerebeekss Everybody Eats Well In Belgium Cookbook. Traditional Belgium shrimp croquettes are made with North Sea shrimp, called brown shrimp -- small, and very flavorful, and not readily available in the United States. Ruth writes: For a while I thought I could never duplicate [the traditional Belgian croquette in the U.S.] .... But with a little experimentation I achieved quite good results. Do avoid frozen peeled shrimp, for they have very little flavor and search out the freshest shrimp you can find. The dish must be refrigerated at least overnight to allow yourself enough preparation time. (And DO read the directions through to prepare yourself for the time involved!) -- posted by Belgophile

Chocolate Orange Cream Cocktail

Tue, 09 Dec 2008 23:07:31 -0500

This is a drink that's as pretty as it is a sweet indulgence. In fact, we like to call it dessert in a martini glass. It tastes a bit like those Chocolate Orange Cream candy eggs, but a whole lot better and more grown up. Wanna really make this pretty? Drizzle some chocolate syrup lightly across the finished drink in a zig zag pattern. Oh yummy! -- posted by Jess4Freedom

Gratin D'endives Ardennaise

Tue, 20 Jan 2009 16:58:11 -0500

This recipe is supposedly from the Le Coq au Vin, Brussels, Belgium, according to an old newspaper clipping from the 1960's. Modified to reflect modern tastes. -- posted by Celticevergreen

Asperge Violette: Violet Asparagus With Hollandaise Sauce

Sun, 08 Mar 2009 17:28:51 -0400

A springtime treat in France, violet asparagus - gently steamed and then served with hollandaise sauce, divine! All that is needed to accompany this seasonal delicacy is crusty bread and chilled white wine. There are several ways of making this classic French sauce, I give you a very simple method here, and this recipe is well behaved enough to stay warm for up to 30 minutes! There are three types of cultivated asparagus: white, violet and green. The exposure time of asparagus to sunlight determines its colour under sunlight the white asparagus turns first violet and then green. The cultivation methods applied determine the colour. Green asparagus for example is grown above ground and tastes most similar to the original wild asparagus. I like to sprinkle fresh violets from the garden on my asparagus - violets are edible and even if you do not eat them, they make a beautiful garnish! Serves 4 as an appetiser and 2 to 3 as a light meal. -- posted by French Tart

Chocolate Raspberry Truffles With Fresh Raspberries

Sun, 29 Mar 2009 20:37:04 -0400

Entered for safe-keeping. By Michelle Polzine, from "Grow", Volume 1, 2009 by www.vegetablegardner.com. Prep time includes 1 hour chilling. -- posted by KateL

Gianduia (Gianduja) (Nutella) (Chocolate Hazelnut Spread)

Tue, 21 Apr 2009 10:18:29 -0400

A sweet hazelnut chocolate spread, great for icing, fillings, and just for spreading. This recipe scales perfectly, so make as much as you want, Also the ammount of oil used will determine if the spread is thickness of the final spread -- posted by AussieHusky

Sacré Buf! Sirloin Steak Topped With Mustard Herb Butter

Fri, 15 May 2009 10:56:04 -0400

A delicious and lucky discovery, I found this recipe in a Maille (pronounced "My" ) French Mustard leaflet.This recipe has been slightly adapted to suit our own personal tastes.It's very easy to prepare and is a winning French classic; wonderful when served with chunky chips (fries) and grilled tomatoes for a hearty Bistro style main course. Sacré Bleu!! -- posted by French Tart

Can-Can Canapés! Boursin Baguette Bruschetta

Sat, 16 May 2009 10:43:39 -0400

Ooh la la! Let's do the can-can, have our canapés and eat them with wild high-kicking abandon! The full flavour and creamy texture of Boursin cheese makes an ideal ingredient for party nibbles. These bruschetta are quick and easy to prepare and hit the nibbles and aperitifs spot! High kicks and dancing are not compulsory, as you might spill your drink and drop your bruschetta! -- posted by French Tart

Belgian Hot Chocolate

Fri, 26 Jun 2009 02:56:59 -0400

One of the first recipes David Lebovitz put up on his site was a hot chocolate recipe from Wittamer, one of the best chocolate shops in Brussels, where he actually worked for a time. The head chocolatier, Michael Lewis gave him this recipe, which they serve in their chic tea salon overlooking the place Sablon. Try to find the best chocolate you can(30-40%). Adapted from The Great Book of Chocolate. -- posted by Sharon123

Tarte Aux Abricots - Glazed French Apricot Tart With Almonds

Mon, 06 Jul 2009 14:12:06 -0400

This is my favourite type of French fruit tart, even more so than apple tart! Our local Patisserie makes a wonderful Tarte aux Abricots, but they are quite expensive and VERY large, much too big for the two of us when we have no B and B guests! So, I have been tinkering in the kitchen again, and have come up with this recipe. You MUST use fresh apricots for this - tinned ones are too soft and too sweet. Plus, I love the slightly tart flavour that the fresh apricots lend to the flavours of this tart. The ground almonds are scattered over the base of the short crust pastry case to stop it becoming soggy during cooking; they also provide a complimentary flavour to the apricots. A classic French tart that will make a delightful ending to any special meal or for afternoon tea. Serve this tart with fresh whipped cream or crème fraiche. -- posted by French Tart

Buttermilk & Brown Butter Waffles

Tue, 01 Sep 2009 16:50:36 -0400

This waffle recipe gets a deep and delicious flavour from first browning the butter. The recipe is from chow.com. I think it might work for pancakes too. TIP: To make these even fluffier, separate the yolks and whites. Put the yolks in as normal. When all other ingredients are combined, beat the whites until fluffy and fold into the batter. -- posted by blucoat

An Indoor Camembert Picnic Platter for Parties and Fêtes!

Mon, 05 Oct 2009 17:05:54 -0400

Picnic like the French with a perfectly ripe Camembert, some garlicky sausage and a fresh, crusty baguette - eh voila! No need to go outside for a picnic, if the weather is inclement; enjoy a picnic in your kitchen at the kitchen table, or use the cheese platter as a centrepiece for parties, fêtes, cocktails or social gatherings! Lay a tartan rug on the table and use wicker baskets or a hamper if you wish...........be as "rustique" or as "chic" as you want to be! Great for Christmas, Thanksgiving, New Year, as well as for a summer picnics of course! -- posted by French Tart

Beer- and Onion-Braised Chicken Carbonnade

Fri, 23 Oct 2009 01:13:19 -0400

DH and I enjoyed this flavorful, easy to make recipe from the January 2009 Bon Appetit. -- posted by Dr. Jenny