Posts from — April 2006

8 sm head belgian endive
Squeeze lemon juice
Seasoning
8 thin slices cooked ham

Sauce:
2 tb butter
1/4 c flour
1 1/4 c milk
1/2 c to 3/4 c grated cheddar or gruyere cheese

Topping:
1/2 c to 3/4 c fresh soft breadcrumbs
1/4 c grated cheddar or gruyere-cheese

Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish.

Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endive. Top with crumbs and cheese, brown under the broiler.

Remarks: 4 servings.

500 g – 1,1 lb haricots princesses
or green beans
3 large potatoes
125 g – 4 oz. smoked streaky bacon,
in one piece
15 g – 1/2 oz. butter
1 tb chopped parsley
1 tb chopped spring onions
0.5 dl – 3 tb + 1 ts red wine vinegar

Trim and wash the beans and cook them in boiling, salted water. They must remain firm. At the same time, cook the potatoes in their skins in boiling salted water.

While the vegetables are cooking, dice the bacon and fry in 15 g – 1/2 oz. butter until it changes color. When the potatoes are cooked, peel them and cut them into rounds.

Drain the beans. Put the beans in a salad bowl, arrange the potatoes all around, sprinkle with the chopped parsley and spring onions, and pour the diced bacon and its fat over the lot.

Pour the wine vinegar in the frying pan and boil, scraping up the crunchy remaining bits of bacon and bacon juice until the liquid has reduced considerably.

Pour over the salad, and serve warm.

Remarks: 4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).

4 dozen oysters
150 g – 5,25 oz. butter
2 shallots
2 tablespoons minced parsley
Salt, pepper
Breadcrumbs

Open the oysters carefully, reserving both shells and liquid. Strain the liquid into a saucepan and bring to the boil. Lift the flesh off the oysters with a small fork and poach in the liquid for 1 minute. Then drain and reserve.

Preheat the oven to a high temperature. Mince the parsley and shallots very finely and work them into the butter until it is soft and creamy. Season with salt and pepper to taste.

Put the poached oysters back into their shells, fill them with the shallow butter, sprinkle with breadcrumbs, and bake in the hot oven for 5 minutes.

Serve very hot.

4 servings.

Source: A Taste of the Belgian Provinces, Enid Gordon and Midge Shirley (published by The Tuesday Group, rue Frans Merjay, 1060 Brussels).