Burnt Tomato Halves

Adapted from Seven Fires, by Francis Mallmann with Peter Kaminsky.

Serves 2

• 2 firm but ripe tomatoes
• Extra virgin olive oil
• Coarse salt
• 8 black peppercorns
• 1 tablespoon fresh oregano leaves

1. Heat a large cast iron skillet over high heat until a drop of water sizzles on the surface. Meanwhile cut the tomatoes in half. Brush the cut side of the tomato halves with olive oil and sprinkle with coarse salt to taste.

2. Place the tomatoes cut side down on the hot surface. Do not move for 8 to 10 minutes, or they will burst and lose their shape. The bottoms of the tomatoes will show a thin black line of char all around when they are done.

3. Using a sharp-edged spatula, lift the tomatoes off the hot surface and invert onto a serving plate, so that the burnt side is up. With a chef's knife, cut crosshatches into the surface of the tomatoes. Sprinkle with peppercorns and oregano, drizzle with more olive oil, and serve immediately

Note: If whole peppercorns are problematic, coarsely crack or grind them.

Endives aux Gratin with Ham

• 4 tb olive or vegetable oil
• 8 whole heads Belgian endive cored
• ¼ cup chopped green bell pepper
• ¼ cup chopped red bell pepper
• 1 tablespoon flour
• ½ cup grated Gouda or Jarlsberg or other mild nutty cheese
• 2 tb grated Parmesan Cheese
• Salt and pepper to taste
• 8 slices of Ardennes ham (or Black Forest ham)
• Chopped parsley

Preheat the oven to 350 degrees. In a frying pan, lightly sauté the endives, remove them from the pan and set aside. Add the red and green pepper to the oil and lightly sauté them, remove them from the pan, and set aside. Add the flour to the oil and stir until lightly browned. Add the salt and pepper and blend in with a whisk until the mixture is smooth. Add the cheeses and blend until the cheese melts. Stir in the sautéed red and green peppers. Place the sautéed Belgian endives in an oven proof casserole. Wrap each endive in a slice of ham. Cover with the cheese sauce and place in a 350 degree F oven for about 20 minutes or until the sauce is bubble and brown. You may brown it under the broiler for a minute or two if you wish. Garnish with parsley and serve hot.

Accompany with a Witkap Tripel whose fruity honeyish notes beautifully complement this dish.

From The Belgian Endive Marketing Board

Warm Green Bean and Potato Salad from Liege

• 8 Medium New Potatoes -- scrubbed
• Salt -- to taste
• 1/2 Pound Green Beans
• 2 Tablespoons Unsalted Butter -- or olive oil
• 5 Ounces Bacon -- chopped
• 1/4 Cup Red Wine Vinegar
• 2 Medium Shallots -- finely chopped
• 1/4 Cup Parsley -- finely chopped
• Pepper -- to taste

Cook potatoes in boiling water for 20 minutes. Cook green beans in salted water until tender but still crunchy. When potatoes are cool enough to handle, peel, and cut into 4 pieces. Combine with green beans in a salad bowl. Melt butter in medium sized skillet. Add bacon and saute until crisp about 4 minutes. Pour bacon and skillet drippings over potates. Deglase skillet with vinegar and reduce vinegar by 2/3 about 1 minute. Pour over vegetable and combine well. Season with salt and pepper. Sprinkle with shallots and parsley.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Chicken with Juniper Berries

• 4 Pounds Chicken Breast -- 8 pieces
• 1 Tablespoon Olive Oil
• 1 Tablespoon Unsalted Butter
• 1 Medium Onion -- finely chopped
• 1 Clove Garlic -- finely chopped
• 20 Medium Juniper Berries
• 1/2 Cup Belgian Gin
• 4 Tablespoons Water -- if needed

Season chicken with salt and pepper. Heat oil and butter over high heat until the butter melts. Add chicken pieces and saute until golden brown, 4 minutes per side. Remove chicken and set aside. Add onion to pan and saute until soft about 2 minutes. add garlic and return the chicken to the pan. Reduce heat to low, cover and cook until the meat is done about 20 minutes. Halfway through the cooking time, turn the chicken over. While chicken is cooking, crush the berries with a rolling pin. When chicken is done, flambe it with the gin. Add juniper berries to the chicken and increase heat to high. Turn the chicken constantly so they are covered in berries. Add a few tablespoons water if the broth is to dry.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Chicken Supremes with Asparagus and Herbs

• 1 pound asparagus
• 3 tablespoons olive oil
• 1 small shallot, finely chopped
• 4 chicken breast halves
• 1/2 teaspoon dried tarragon
• 1/2 cup white wine
• 1/2 pound fresh spinach, finely chopped
• 1/4 cup fresh parsley, finely chopped
• 1/4 cup fresh chervil, finely chopped
• 1/2 cup half-and-half

Cook the asparagus in a steamer.

Heat the oil in a Dutch oven over medium heat. Add the shallots and cook for 2 minutes. Place the chicken on top of the shallots, add the tarragon, and season with salt and pepper. Saute the chicken until well browned. Pour the wine over the chicken and cover the pan. Simmer for 15 minutes over low heat.

Remove the chicken and keep warm. Add the spinach and cook for 3 minutes. Add the parsley and chervil, cook for 2 minutes. Add the half-and-half, simmer for 2 minutes and remove from heat. Place the chicken on the plate, put asparagus on chicken, spoon the sauce over the chicken and serve.

Makes 4 servings

Adapted from Everybody Eats Well in Belgium

Belgian Meatballs Braised in Beer

• 2 cups bread crumbs
• 1 1/2 cups milk
• 2 pounds ground beef
• 1 pound ground pork
• 2 eggs
• 2 medium shallots, finely chopped
• 6 tablespoons finely chopped parsley
• Nutmeg
• 1/2 cup flour
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, finely chopped
• 6 medium Belgian endive, cored and chopped
• 2 teaspoons sugar
• 2 cups beer
• 1 cup chicken broth

Soak the bread crumbs in milk and squeeze dry. In a mixing bowl, combine the bread, ground meats, eggs, shallots, 2 tablespoons parsley, and a dash nutmeg. Season with salt and pepper and mix well. Form into 2-inch diameter meatballs. Dust the meatballs with flour.

In a deep Dutch oven heat the butter and oil. Add the meatballs and saute until well browned, about 5 minutes. Remove to a platter and set aside. Add onion and endives to the pan and cook over low heat, stirring constantly, for 10 minutes. Sprinkle with sugar, salt, pepper and flour. Cook, stirring, for 1 minute.

Add the beer and broth and bring to a quick boil. Reduce the heat to a simmer and return the meatballs to the pan. Simmer partially covered until the meat is cooked through and has absorbed the flavors of the sauce, 45 minutes. Sprinkle with parsley and serve.

Makes 8 servings

Adapted from Everybody Eats Well in Belgium

Roast Salmon, Fennel, and Red Onion

• 1 small fennel bulb
• 1 red onion
• 6 garlic cloves
• 1 cup cherry tomatoes
• 1 thyme sprig
• 3 Yukon gold potatoes
• Salt and pepper
• olive oil
• salmon fillets

Real Simple Meals Made Easy p. 22

Makes

From