Carbonades Flamandes (Belgian Recipe for Beef, Onions in Sauce)
Found this recipe on-line @ recipes4us@co.uk while searching for recipes from Belgium. Posting it for ZWT 6 so untried by me at this time.
Belgian Meatballs
Make and share this Belgian Meatballs recipe from Food.com.
Belgian Endive Au Gratin
Make and share this Belgian Endive Au Gratin recipe from Food.com.
Grilled Ham & Chimay Cheese Sammies W/Caramelized Endive
Chimay “à La Bière” cheese is a Belgian smooth semisoft cheese that is washed with Chimay beer. It has a pungent aroma and mild flavor. Look for it in specialty cheese shops, or try another cheese with a beer-washed rind, such as German Temptin cheese. Recipe by Mathieu Palombino and taken from Bon Appetit May 2010 for ZWT.
Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat
From Ruth Van Waerebeek’s “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 presentation—a beautiful, dark golden brown turkey that everyone ooh’s and ahh’s over. It’s not that hard, just takes a little extra work. And the extras—making the forcemeat stuffing beforehand and the gravy at the end—are 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.
