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

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.

Easy Belgian Waffles

I had Belgian waffles in the Hotel where we were staying and they were so good. I found out that the Hotel used a mix and I tried various recipes to try to get a match. I combined a few recipes to get this one and I think it is very close to the original.

Crispy Potatoes and Leeks

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.

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