Flemish Carbonades
Make and share this Flemish Carbonades recipe from Food.com.
Beef in Beer – 2-Qt Pressure Cooker
Entered for safe-keeping, from “Quick Cuisine” by Kuhn Rikon. This recipe calls for the vegetables and sauce to be pureed after cooking, to be used as a sauce over the meat. Personally, I would prefer it chunky. The sauce is also good served over vegetables, especially mashed potatoes. I hear Chimay beer from Belgium is the best.
Mushroom-Flavored Forcemeat Stuffing
From Ruth Van Waerebeek’s “Everybody Eats Well in Belgian Cookbook.” She uses it as the stuffing in her Christmas Turkey recipe, which I use on Thanksgiving. The stuffing takes a fair amount of prep (and those porcini mushrooms can be hard to find and expensive; I’ve started skipping them), but people absolutely love it. It’s got a rich, complex taste completely different from the traditional bread-and-herb stuffing. (I looked it up: Forcemeat comes from the French “farce,” to stuff. The forcemeat stuffing is more like a meatloaf.) This recipe is enough for a 12 to 14 pound turkey.
Pork Chops, Brussels Style
From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious.
Belgian Endive Au Gratin
Make and share this Belgian Endive Au Gratin recipe from Food.com.
