Flemish Beef Stew
Makes 6 servings

2 tablespoons flour
Salt and pepper
2 pounds boneless beef chuck, cut in 1 1/2 inch pieces
2 tablespoons butter and olive oil
4 medium onions, sliced
1 garlic clove, crushed
1 bay leaf
1/4 teaspoon dried thyme
2 tablespoons chopped flat-leaf parsley
1 tablespoon brown sugar
1 bottle (12 oz.) dark beer
Beef stock
1 tablespoon cider vinegar

Combine the flour, salt, and pepper in a bag. Add the meat and shake well. Melt half the butter and oil and fry the onions until tender; do not brown. Remove the onions. Brown the meat on all sides in remaining oil and butter. Add the onions, herbs, and sugar. Pour the beer over. Add stock if needed to cover. Cook covered, over low heat for 1 1/2 hours or until the meat is tender, adding more beer or stock if necessary. Just before serving add the vinegar. Serve with hot boiled potatoes and a green salad.

Pine Nut and Chicory Salad
Makes 2 servings

About 2 cups torn chicory or frisee
1-1/2 tablespoons olive oil
1 tablespoon Balsamic vinegar
1 teaspoon Dijon mustard
Salt and pepper to taste
1 teaspoon fresh chopped tarragon or 1/4 tsp. dried tarragon
1 shallot, chopped
2 tablespoons toasted pine nuts or pistachios

Place the chicory in a medium bowl. In a 1-cup measure combine the oil, vinegar, mustard, salt and pepper, tarragon, shallot, and nuts. Microwave on High 30 seconds to 1 minute or until hot. Toss with the chicory.

 

Braised Belgian Endive
Makes 4 servings

8 whole heads of Belgian endive, cored
2 tablespoons butter
3 tablespoons lemon juice
1/2 teaspoon salt
1 tablespoon sugar

Slowly sautÈ the endive in butter in a shallow pan over a medium hot heat. Turn to cook both sides. Add the
other ingredients, cover the pan, and simmer on low for 25 minutes, adding a few drops of water if necessary.
Serve with meat, poultry, or game.

Cream of Belgian Endive Soup
Makes 4 servings

2 Belgian endives, cored
1 white onion, diced
1 garlic clove, minced
2 tablespoons butter
2 large potatoes, peeled and diced
2 cups chicken broth
1 cup milk or cream
Salt and pepper to taste
Chopped chives
Dill sprigs for garnish

Mince the endives, reserving a few small leaves for garnish. SautÈ the onion, garlic, and endives in the butter for 3 minutes. Add the potatoes and chicken broth and simmer for about 15 minutes, or until the potatoes are soft.
Blend until smooth. Ad the milk, salt, and pepper and blend. Serve hot or cold garnish with chopped endive leaves, chives, and dill.