Poached Pears in Kriek
Kriek is a special Belgian beer which some say is reserved for consumption by the fair sex! For this recipe the Kriek made by Lindemans is recommended. This recipe is taken from De Vlaamsche Pot by Marie Cattoor.
Mushroomed Afternoon
Where to find ingredients, if not in market: ***Lactarius deliciosus: In moss and perennial forests of pines, summer and autumn——————– ***Lycoperdon perlatum: In forests, on wood partly burrowed.—————- ***Hygrocybe punicea: In fields, above all of mountains, autumn———– ***Tricholoma portentosum: From October-December, hills, below spruce or pine trees —— ***INGREDIENTS AND QUANTITIES CAN BE CHANGED, NOT FIXED. ***To eat more, put 5 preps. To eat less, put 3 preps. HYGROCYBE PUNICEA CAN BE CHANGED FOR CLITOCYBE GEOTROPA ——————— TRICHOLOMA PORTENTOSUM CAN BE CHANGED FOR TRICHOLOMA ARGYRACEUM
Cucumber Soup (Warm)
I never would have believed it, until someone made me eat some: cucumber soup can be served warm and is really yummy! It’s easy, quick, inexpensive, low fat, and really tasty – just perfect comfort food for the colder months! This is a traditional Belgian recipe. Even my kids loved this and said it tasted like broccoli and cheese soup – but better (I agree!). It has a very mild taste and the cucumber is not overwhelming. Some black pepper really brings out the best in this recipe.
Pumpkin/Pompoen Confituur
Make and share this Pumpkin/Pompoen Confituur recipe from Food.com.
Belgian Safehouse Drunken Applesauce
Upon arriving in Belgium you might think “AHH safety, finally I’m in an allied nation”..WRONG!!! Belgium is CRAWLING with red spies. You’re walking down the street thinking…Hmm, maybe I’ll grab some mussels and a beer then take in a nice marionette show. Then while you’re in the theater BAM…Abe Lincoln style. Anyway…In the Autumn in Belgium after the apple harvest there are always a bunch of apples not fit for eating out of hand…but when you’re holed up in a safehouse, you have to stretch everything to make ends meet. Maybe you didn’t finish you beer last night, but you can’t imagine drinking it…well here’s a use for it. I like this with very oniony pork chops. the savory from the caramelized on ions, the saltiness of the pork and the sweetness of the applesauce is absolutely perfect.
