Roasted Bone Marrow With Caramelized White Turnip
I’m a big fan of bone marrow in the winter. Combined with the turnip it gives you that comforting-feel-good warm feeling, just perfect to get through a cold grey winter day.
Belgian Beef Stew With Beer
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.
Belgian Spaghetti, Student Style
From Ruth Van Waerebeek’s “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.
Braised Belgian Endive and Chicken Cutlets – Clean Eating
Make and share this Braised Belgian Endive and Chicken Cutlets – Clean Eating recipe from Food.com.
Flemish Beef Stew Cooked in Beer
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.
