belgian and main dish

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Recipes

Roast Pork With Cheese and Cured Ham

Posted by Belgophile  

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium Cookbook." Ruth describes this as a "lavish-to-look-at-but-easy-to-prepare feast for your most festive dinner party. The presentation is spectacular." I can vouch for... MORE»

Recipe #341620

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Flemish Beef Stew Cooked in Beer

Posted by Belgophile  

From Ruth Van Waerebeek's "Everybody Eats Well in Belgium." Use a rich, dark and slightly bitter beer, such as Rodenbach, or a dark Abbey ale. Serve with French fries or boiled potatoes, applesauce, and beer. MORE»

Recipe #341423

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Waterzooi of Chicken

Posted by Belgophile  

From Ruth Van Waerebeek's “Everyone Eats Well in Belgium Cookbook.” Don’t be turned off by the unusual name; it's Dutch in origin (pronounced VAH-ter-zoy); it’s basically a hearty chicken and vegetable soup/stew thing, with a deliciously rich and... MORE»

Recipe #340969

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Christmas Turkey Stuffed With Mushroom-Flavored Forcemeat

Posted by Belgophile  

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... MORE»

Recipe #340758

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Belgian Spaghetti, Student Style

Posted by Belgophile  

From Ruth Van Waerebeek’s "Everybody Eats Well in Belgium Cookbook." A simple-to-make, delicious spaghetti dinner — and nicely different from the traditional spaghetti and meatballs. Here, the thick sauce is loaded with vegetables and... MORE»

Recipe #340490

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Pork Chops, Brussels Style

Posted by Belgophile  

From Ruth Van Waerebeeks’s “Everybody Eats Well in Belgium Cookbook,” from her “Cooking With Beer” chapter. Fairly easy to make, and delicious. MORE»

Recipe #340156

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Belgian Leek Tart & Aged Goat Cheese (Flamiche Aux Poireaux)

Posted by Manami  

Cooking Life columnist Molly Wizenberg makes a particularly addictive version of this traditional Belgian dish with the addition of aged goat cheese. Bon Appetit Magazine, October 2008 edition. Leeks look like oversize scallions, and they are... MORE»

Recipe #336954

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Ahoy There! Moules Marinières - French Sailor's Mussels

(4 reviews) Posted by French Tart  

I adore moules, mussels, and this is the classic French recipe for them. Moules Marinières is also commonly known as Sailor's mussels or Mariner's mussels. The dish consists of delicately steamed fresh mussels in a white wine, garlic,... MORE»

Recipe #326393

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Chicken Paillard

Posted by Vicki in CT  

Thin breaded chicken cooked in panko bread crumbs served with a simple salad. From Tyler Florence. MORE»

Recipe #320061

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Drunken French Country Chicken Au Gratin

(1 reviews) Posted by French Tart  

An easy and delicious chicken dish with a few elegant touches here and there! The chicken is jointed (cut into pieces), sauteed and then grilled like a potato gratin in a sauce of cognac, wine, mustard and cheese. Serve this with a crisp fresh... MORE»

Recipe #314884

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Carbonnade (Beef and Onions Stewed in Beer)

Posted by AB_Fan  

From The Best Recipes in the World by Mark Bittman. "A simple beef stew that is good over buttered noodles or with plain boiled potatoes. Also works well with chunks of lamb shoulder or veal shoulder." MORE»

Recipe #305639

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Omelet With Belgian Endives and Shrimps

Posted by Maïté G.  

Belgian endives and shrimps are a great combo. MORE»

Recipe #304386

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Paupiettes De Porc - French Stuffed Pork Fillet Parcels

(3 reviews) Posted by French Tart  

A wonderful and very elegant dinner party dish, and one that will impress your family and friends! These little parcels can be made ahead of time and frozen uncooked. In France you can buy these ready made in most supermarkets and butchers - but... MORE»

Recipe #288321

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Gigot a La Cuillère - French Slow Cooked Spoon Lamb

(3 reviews) Posted by French Tart  

A classic French Bistro recipe, and one that is SO easy to cook; the lamb in this recipe is cooked after 5 or 6 hours, but 7 hours is the traditional French timing for 'gigot a la cuillère' - a joint that can be carved with a spoon, hence... MORE»

Recipe #281177

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Moule Frites (Mussels With Chips)

(1 reviews) Posted by Karen Smithe  

This is served everywhere you go in France & Belgium, particularly on the coast. However I most recently ate this at 'La Grande Braderie' in Lille where it is the specialty dish, it was fantastic! For the chips I have used my own recipe... MORE»

Recipe #274856

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Moules Frites - French Bistro Style Mussels and Chips/Fries

Posted by French Tart  

I adore Moules Frites - for me it is quintessential French Bistro food at its best - plus I love tactile eating! You can treat yourself to Moules Frites anywhere in France, and for most of the year. I often make the "Moules" part at home... MORE»

Recipe #271596

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Classic Entrecote Bordelaise - Steak in Red Wine With Shallots

(11 reviews) Posted by French Tart  

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... MORE»

Recipe #234065

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Flammekeuch

(3 reviews) Posted by evelyn/athens  

Flammekeuch is a pizza-like affair with a thin bread crust topped with crème fraiche, fromage blanc, smoked bacon and thinly sliced onion. From the LCBO magazine. MORE»

Recipe #224455

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Sauteed Shrimp and Arborio Risotto Stella Artois Asparagus Tips

Posted by DR. House  

From Belgian chef, Daniel Joly MORE»

Recipe #216260

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Belgian Rabbit With Prunes in Wine Sauce

Posted by Olga Drozd  

Rabbit has long been underrated on our side of the ocean—not so in Europe where rabbit is almost as popular as chicken. Marinated and stewed in wine with prunes, this Belgian dish may be the answer to an affordable but special dinner. Very... MORE»

Recipe #200029

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