Chicken with Belgian Endive (kip met witloof)
Belgian Endive is a slightly bitter vegetable, but delicious to those who acquire the taste. I realize it is rather expensive in the US, but “cheap as chips” here in Belgium !
Loin of Pork, Braised in Red Wine
From Ruth Van Waerebeek’s “Everyone Eats Well in Belgian.” She describes it as her mother’s signature dish. Recommends: “This wonderful dish is tradtionally served with Recipe #341811. Recipe #418054 make it a feast.”
My Mother’s Belgian Meatloaf
From Ruth van Waerebeek’s “Everybody Eats Well in Belgium Cookbook.” Ruth call this “My Mother’s Meatloaf.” She also recommends a variation: adding small cubes of Swiss cheese to the meat mixture, and placing thin slices of smoked bacon atop the loaf while it is baked.
Belgian Hare a La Maryland
Rabbit is available at supermarkets these days if you don’t hunt your own. From the Southern chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Flemish Beef & Beer Stew
Make and share this Flemish Beef & Beer Stew recipe from Food.com.
