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.

Abbey Cheese Croquettes With Pear Syrup (Belgium)

I used this recipe in week 26 of my food blog, “Travel by Stove.” I am attempting to cook on meal from every nation on Earth, and Belgium is my 26th stop. I never use any recipe for my blog that I’m not reasonably sure is from authentic or traditional sources, and this recipe has been posted without any alternations or additions to the ingredients. This appetizer uses Belgian Abbey cheese and homemade pear syrup; but you could really use any soft cheese if you aren’t worried about authenticity, and you could also use a store-bought pear syrup.

Belgian Chicons Au Gratin (Endives Au Gratin)

These taste wonderful with mashed potatoes. (To make mashed potatoes the Belgian way, you also put some nutmeg in with the salt and pepper) I hope you will enjoy these as much as I do. Endives are a little bitter, but cooked they are sometimes a mixture of bitter and sweet.

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