Slow cooked beef with garlic, onions and bacon in Belgian beer – served with Dijon mustard croutons…….absolute bliss! I have eaten this many times on visits to Belgium and it remains a firm favourite, especially when eaten with piles of fluffy mashed potatoes and a glass of fine Belgian beer! This recipe serves two hungry people, but it can be increased to serve a crowd, and works beautifully in the crockpot too. (The recipe is courtesy of Cecile Loubaud and the Batham’s Brewery.) NB: Traditionally, the meat should be grilled on a barbecue – hence the name! The word comes from the Italian carbonate (charcoal-grilled).
Make and share this Poulet à La Bière – Chicken in Beer recipe from Food.com.
I love crock pot cooking, and am always in search of new recipes. Growing up in NE Wisconsin, we are lucky to have a large Belgian/German settling and influence on food. This recipe combines one of my favorite comfort foods with the convenience of a crockpot. This smells so good when I come home from work.
Entrecote Bordelaise is a French classic, impressive yet simple to prepare – it is a very chic way to serve a steak! Here are my easy step by step instructions for a perfect Entrecote Bordelaise! Serve with sauté potatoes or frites and haricots verts……and a good bottle of Saint Emilion, from the little Medieval town just to the east of Bordeaux.
My two versions of this classic French café/bistro sandwich – oven baked for large quantities and ease…….or, the traditional frying pan/skillet method! You can always rely upon the French to add a certain “je ne sais quoi” to even the simplest food …including the humble cheese and ham sandwich. The croque-monsieur (which becomes a croque-madame if you top it with a fried egg) is a great favourite in French cafés & bistros, and there are as many methods of crafting it as there are cafés! This one works for me. But, please be warned … it’s not for calorie-counters, the Cholesterol Police or those of a nervous disposition!!
