How To Make Belgian Endive And Apple Salad Recipe

Ingredients:

• 2 tablespoons minced shallots
• 2 tablespoons white wine vinegar
• 2 tablespoons red wine vinegar
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon walnut oil or olive oil
• 4 cups julienne-cut Golden Delicious apple (about 2 large)
• 3 heads Belgian endive, halved and thinly sliced lengthwise (about 4 cups)
• 2 tablespoons chopped fresh parsley

Directions:

1. Combine 5 ingredients; add oils, stirring well with a whisk. 
2. Add apple, tossing well; cover and chill.
3. Combine apple mixture, endive, and parsley in a large bowl; toss well to coat.
4. Serve immediately.

How To Make Belgian Praline Glazed Cod Fish Recipe

Ingredients:

• 1 1/2 pounds cod (any white fish, salmon or sea trout) fillets
• 2 ounces almonds, peeled and grated
• 3 tablespoons brown sugar
• 2 tablespoons butter, melted
• 2 tablespoons lemon juice
• Salt and pepper to taste

Directions:

1. Mix almonds, sugar, lemon juice and butter.
2. Put the cod fillets in an oven tray, sprinkle salt and pepper on top and grill for 5 minutes.
3. Turn the fish fillets around and divide the nut-sugar mixture on top of them.
4. Grill 3 minutes more. 

4 Serves

How To Make Belgian Fish Soup, Ostend Waterzooi Recipe

Ingredients:

• 1 lb. fresh or frozen fish fillets
• 1 lb. fresh or frozen lobster tails
• 20 mussels
• 2 leeks, sliced
• 2 stalks celery, sliced
• 2 tbsp. butter or margarine
• 1-1/2 tsp. dried marjoram, crushed
• 1-1/3 tbsp. instant chicken bouillon granules
• 1 tbsp. snipped parsley

Directions:

1. Thaw fish, if frozen. 
2. Cut into 1-inch pieces. 
3. Partially thaw lobster; remove from shells. 
4. Split tails in half lengthwise; cut into 1-inch pieces.
5. Wash mussels; cover with salted water using 1 gallon cold water and 1/3 cup salt.
6. Let stand 15 minutes; rinse. 
7. Repeat soaking and rinsing twice.
8. Cook leeks and celery in butter till tender. 
9. Stir in marjoram and 1/2 teaspoon pepper. Set aside. 
10. In Dutch oven combine mussels and 4 cups water. Bring to boiling; reduce heat. 
11. Cover; simmer 5 minutes or till mussels open. 
12. Remove with slotted spoon. 
13. Remove mussels from shells; set aside.
14. Return water to boiling. Add fish and lobster. 
15. Simmer 4 to 5 minutes, covered, till fish flakes easily when tested. 
16. Remove with slotted spoon. 
17. Strain cooking liquid and return to Dutch oven. 
18. Add mussels to liquid with fish, lobster, leek-celery mixture, and bouillon granules. 
19. Heat through. Sprinkle with parsley.

Makes 6 servings

How To Make Belgian Chicken Soup Recipe

Ingredients:

• 3 carrots
• 1 beef shank bone
• 3 1/4 pound chicken
• 2 leeks, trimmed and rinsed well
• bunch of celery, including leaves
• 5 tablespoons olive oil
• a pinch of dried aromatic herbs
• or 1 bouquet garni (1 sprig fresh thyme, 1 bay leaf, and 1 sprig fresh parsley tied together in cheesecloth)
• 2 tablespoons (1/4 stick) butter
• 1 heaping tablespoon all-purpose flour
• 2 egg yolks
• juice of 1/2 lemon
• fried bread or toasted bread
• salt and pepper

Directions:

1. Slice 1 carrot. Put the beef bone, chicken, 1 leek, half the celery including the leaves, the sliced carrot, and a pinch of salt into a pan and pour in 10 2/3 cups water. 
2. Bring to a boil, then lower the heat, and simmer for 1 hour.
3. Remove the pan from the heat and strain the stock into a bowl.
4. Reserve the chicken and, when it is cool enough to handle, remove and discard the skin, and cut the meat off the bones. 
5. Chop the remaining, uncooked carrots, leek, and celery.
6. Heat 3 tablespoons of the oil in another pan. 
7. Add the chopped carrots, leek, and celery and cook over low heat, stirring occasionally, for about 5 minutes, until the vegetables are softened but not colored.
8. Add the chicken meat and aromatic herbs or bouquet garni and season with a pinch of pepper.
9. Pour in the stock and simmer gently for about 20 minutes.
10. Melt the butter with the remaining oil in another pan. 
11. Stir in the flour, then gradually add 2 1/4 cups of the chicken stock, a little at a time, stirring constantly. 
12. Cook for about 8 minutes, then stir back into the soup. Simmer for 10 minutes more.
13. Lightly beat the egg yolks with the lemon juice in a bowl and then, very slowly to prevent the eggs curdling, stir in a little chicken stock.
14. Pour into the soup and transfer to a soup tureen.
15. Serve immediately, offering the fried or toasted bread separately.

Serves 8

How To Make Belgian Chicken Waterzooi Recipe

Ingredients :

• 4 stalks celery, julienned
• 4 medium carrots, julienned
• 4 parsley roots (facultative)
• 6 boneless skinless chicken breast halves
• 1 tablespoon vegetable oil
• 2 tablespoons unsalted butter
• 3 minced shallots
• 1/4 lb sliced mushrooms
• 1 large leek, thinly sliced (white part only)
• 1 clove minced garlic
• fresh thyme (a few sprigs)
• 1 tablespoon peppercorn (preferable rainbow)
• 12 ounces St. Amand french country ale (the remainder to be poured into the chef)
• 3 cups half-and-half
• salt & pepper

Directions:

1. Steam the celery, parsley roots and carrots for 5 minutes and set aside.
2. Heat the oil and one tablespoon butter in a deep skillet; saute chicken until golden and juices run clear (about 4 minutes per side).
3. Cool chicken slightly and cut crosswise into large pieces; cover with plastic wrap and set aside.
4. Add remaining butter to pan and lightly saute the shallots, mushrooms, leek, garlic and thyme for about 5 minutes.
5. Add the St. Amand Ale and peppercorns, increase heat and simmer for about 15 minutes till the liquid is reduced by half, stirring to loosen brown bits in the pan.
6. Stir in half & half and simmer for 10 minutes until sauce thickens.
7. Add chicken, celery, parsley roots and carrots, heat through.
8. Add salt and pepper to taste and serve immediately.
9. Accompany with steamed new potatoes, a radicchio salad, and St. Amand French Country Ale.

6 - 7 servings