the Pence family cookbook

Recipes Tagged with “belgian”

Tarte tatin de chicons

side dish belgian endive untested


1 pâte brisée lègere [1 light tarte crust]

  • 150g de farine [flour]
  • 100g de fromage blanc [white cheese; substitute very thick greek yogurt or cream cheese]
  • 1 œuf
  • 1 pincée de sel

la tarte

  • 8 petit chicons [8 small Belgian endives]
  • 100g de fromage de chèvre [100g goat cheese, preferably the kind that comes in rounds with a brie-esque skin]
  • 4 cuillères à soupe de miel [4 tbsp. honey]
  • 20g beurre [20g butter]
  • 30g de sucre semoule [30g white sugar]
  • huile d’olive [olive oil]


  1. Préchauffez le four à 180C. [Preheat your oven to 180C/350F.]
  2. Coupez les pieds des chicons et enlevez les premières feuilles qui sont abîmées. Lavez les chicons puis coupez-les en 2 dans le sens de la longueur. Retirez l’intérieur du chicon qui est la partie la plus amère. [Cut off the bottoms of the endives and take off any damaged outside leaves. Wash them, cut them in half length-wise, and take out the central part, which is the bitterest.]
  3. Sur feu moyen, faites chauffer 2 cuillères à soupe d’huile avec le miel. Faites-y revenir les chicons pendant 10 minutes en les retournant régulièrement. [Over medium heat, heat 2 tbsp of olive oil and the honey. Cook the endives for 10 minutes, turning often.]
  4. Réalizes la pâte brisée : dans un saladier, mélangez la farine avec le fromage préalablement mélangé avec l’œuf et le sel. Réservez au frais une fois la pâte hoogène. [Make the crust: in a bowl, combine the cheese with the egg and salt, then add the flour. Keep cold once it comes together.]
  5. Beurrez le fond d’un plat à tarte et parsemez d’un peu de sucre. Déposez les chicons sur le fond puis ajoutez les rondelles de chèvre. Étalez la pâte brisée puis déposez-la sur les chicons et le chèvre. [Butter the bottom of a tarte plate and sprinkle with a bit of sugar. Add the endives to the bottom, then the rounds of goat cheese. Roll out the crust then place it on the endives and cheese.]
  6. Faites cuire pendant 30 minutes jusqu’à ce que les dessus de la pâte soit bien doré. À la sortie du four, retournez la tarte dans un plat et servez. [Bake for 30 minutes, until the top of the crust is well browned. When it comes out of the oven, invert it on a plate and serve.]

Partenamut Magazine

Braised Endives

side dish belgian


  • 8 endives
  • 2 tbsp. olive oil
  • 1 c. water + 1/2 cube beef bouillon, or 1 c. beef stock
  • salt and pepper
  • herbes de provence


Heat the olive oil in a skillet. Trim off the ends of the endives and discard any damaged or dirty leaves. Cut the endives in half length-wise, and place them in the skillet, flat side down.

Cook them over medium heat for fifteen minutes, turning every five minutes and making sure that they don’t burn.

Add half the liquid (if using bouillon, don’t add it yet, just add water). Salt just a bit, especially if your stock is salty. Add pepper and herbes de provence. Cook for another fifteen minutes, turning regularly.

Add the rest of the liquid (and the bouillon cube, if using). Let simmer and reduce, ensuring that nothing sticks, until all the liquid clings to the endives.

Le journal des femmes, translated

Chicken waterzooi

main course belgian chicken soup untested


  • 1 nice chicken
  • 20g butter
  • 1 egg
  • 1 slice of bread per person
  • Lemon
  • 20cl cream
  • 5 parsley roots/parsnips
  • 5 potatoes
  • 2 onions, cut in half
  • 5 carrots
  • 6 celery stalks
  • 1 clove
  • Thyme
  • Bay leaf
  • Pepper and salt
  • Parsley


The day before, prepare a nice chicken stock using the chicken. Discard the skin, but reserve the meat and the bones.

Place the bones in a large soup pot and cover them with half water and half chicken stock. Add the onions and the rest of the vegetables, either chopped medium-size or in large julienne. Add the clove, thyme, and bay leaf, and lightly season with salt and pepper to taste. Simmer on low heat for three hours.

Remove the bones and spices, and reserve the vegetables. Add the cream and butter to the broth, and adjust the seasoning. Add all the vegetables and the chicken meat.

Just before serving, temper the egg yolk in broth and add it to the soup, then heat the soup slowly, making sure the egg yolk doesn’t cook.

Serve with chopped parsley and a squeeze of fresh lemon juice, and a slice of bread and butter on the side.


Chicons au gratin

main course side dish belgian


  • 8 endives
  • 8 slices of ham
  • 40cl milk
  • flour
  • 150g butter
  • 300g grated Gruyere cheese
  • 1 tsp sugar
  • grated nutmeg
  • salt and pepper


Wash the endives and remove any damaged outer leaves. Trim the bottom of the endives and remove the bitter root base. Heat 50g of butter in a saucepan and add the endives with a few drops of water and the sugar. Leave to braise for 15 minutes lid on. The endives are cooked when tender and when they start to caramelize slightly. Remove them from the saucepan and leave them to drain for half an hour. In the meantime, prepare a Béchamel sauce and stir in some of the endive cooking juice. Season with salt, pepper and nutmeg, and add 200g of the grated Gruyere cheese little by little. Wrap each endive in a slice of ham. Put them into a gratin dish. Pour the Béchamel sauce over the wrapped endives and place the gratin dish in a 180°C oven for about 20 minutes. After 10 minutes in the oven, add the remaining grated Gruyere cheese over the preparation and leave until the sauce is bubbly and golden brown.



side dish belgian sauce untested


  • 4 eggs
  • 1 tbsp. white vinegar
  • 1 tbsp. lukewarm water
  • 2 tbsp. sharp mustard
  • 4 dl peanut oil or fine salad oil
  • salt and pepper


Put egg yolks in a bowl and beat them for a moment. Add the vinegar, water, and mustard. Whisk (or use a mixer) briefly. Whisk in the oil in a stream. Taste and season with salt and pepper. If the mayo is too thick, you can add extra vinegar, lemon juice, or water.

Dagelijkse kost, translated

Stoemp and Sausage

main course belgian sausage


  • 1,5 kg potatoes (bintje)
  • 750g carrots
  • 50g butter
  • ½ finely chopped onion
  • 4 sausages
  • Grated nutmeg
  • Salt and freshly ground pepper


Peel the carrots and potatoes. Cut the carrots into dice and the potato into large pieces. Melt the butter and sweat the onion and carrots in a covered saucepan. Then add the potatoes and pour water in halfway. Cook until the water is evaporated (15 to 20 minutes). Mash the ingredients, season with grated nutmeg, salt and freshly ground pepper. Bake the sausages and serve with the stoemp.


Stoofvlees met friet (Carbonnade avec frites)

main course beef belgian potato stew


  • 2 large onions, chopped
  • butter, cubed
  • 1 kg round steak, in equal 1–1.5" pieces
  • 250g of bacon (thick slices, not lardons; optional)
  • fresh-ground black pepper
  • salt
  • 2–3 bottles of Sint Bernardus Abt 12
  • 2 bay leaves
  • 2 sprigs thyme
  • 1 whole clove
  • 1 tbsp. Liège syrup [CP: this was 2 tbsp., 1 tbsp. needs testing] OR 1 tbsp. brown sugar
  • enough slices of brown sandwich bread or pain d’épices to cover the surface of your pot
  • 2 tbsp. (sharp) mustard
  • dash white vinegar
  • 1 kg potatoes
  • mayonnaise


Heat a large stew-pot over medium heat and melt a knob of butter. Cook the onions for around 10 minutes, covered, and make sure not to let them brown. If using the bacon, add it now, raise the heat a bit, and stir regularly, still keeping it covered as much as possible. When the bacon is cooked (or if you’re not using it), take everything out of the pot (leaving the juices) and reserve.

Add another knob of butter. Sear the meat cubes on all sides until golden brown, seasoning with a bit of salt and pepper. Reserve the meat. If you are using cassonade instead of Liège syrup, add it to the pot now, mix with all of the meat and onion juices, and let it reduce by half to make a “syrup.”

Return the onions (and possibly bacon) and the meat to the pan. Deglaze with the beer, adding enough just to cover the meat all the way, and bring to a boil. Tie the thyme and bay leaves together and add the herbs, clove, and Liège syrup (if using) to the pot. Smear the bread with the mustard and add it to the pot, smeared side down.

Let the stew simmer for three and a half hours, uncovered. The cooking time will depend on the quality of the meat. Stir occasionally to check doneness. Cover only when the sauce has sufficiently thickened.

Finish the stew with a dash of white vinegar and salt and pepper to taste.

For the frites:

Peel the potatoes and cut them into strips (ideally, 1.3cm). Do not wash them, as this rinses off the starch. Heat the fryer to 140C. Fry the fries for the first time, but do not let them brown. Cool them in a baking dish with some paper towels. Heat the fryer to 180C, and fry the fries until golden brown and crispy. Drain the fries over some paper towel and sprinkle with salt.

Serve a portion of stew with fries and a spoonful of fresh mayonnaise.

Dagelijkse kost + Marmiton, translated and adapted and etc.

Vol au vent

main course belgian chicken stew


  • 1 chicken
  • 100g celery (4 or 5 ribs), in large pieces
  • 1 onion, quartered
  • 1 tbsp thyme (or a handful of fresh thyme branches)
  • 1 bay leaf
  • 5 tbsp butter, divided
  • 200g (1/2 lb.) white mushrooms, in pieces (around 1cm or 1/2")
  • 1 leek, minced
  • 1 or 2 tbsp. fresh lemon juice
  • 200g (1/2 lb.) ground veal
  • 5 tbsp all-purpose flour
  • 200 mL (1 c.) cream
  • 2 egg yolks
  • Freshly ground pepper and salt
  • 4 round puff pastries (bouchées à la reine)
  • Parsley


Place the chicken in water with the celery, onion, thyme, and bay leaf. Season heavily with salt and pepper. Let it simmer for around an hour, removing the foam regularly.

In a separate pan, cook the mushrooms and the leek with 1 tbsp. of the butter and the lemon juice. Season heavily with salt and pepper (this mixture should be a bit overseasoned, by itself), and add some of the stock from the chicken pot if they start to dry out.

Form the ground veal into meatballs about the size of marbles (around 1/2" or 1cm, maybe a little bigger), and cook them for two or three minutes in boiling salted water. Plunge them into cold water to stop their cooking.

When the chicken is done, bone it and cut it into pieces. Sieve the chicken broth and discard the solids. Make a roux with the remaining 4 tbsp. of butter and the flour. Slowly add the chicken broth until you get a slightly thick, smooth sauce, the consistency of a quite thick gravy. (It should take around 3 or 4 cups, 75 or 100 cL; it should also be a bit too thick, as you’ll thin it with the cream in a moment.) Cook the sauce for a bit.

Add the chicken, the meatballs, and the mushroom mixture. Let that simmer for a second to blend flavors. Add half of the cream and bring back to a simmer. Mix the egg yolks with the remaining cream, and add this to the sauce. Warm it just until it thickens, but do not let it boil.

Serve over the puff-pastry rounds, garnishing with parsley.

visit.brussels, edited heavily

Moules Frites

main course belgian mussels potato


  • 1 tsp. Dijon mustard
  • 1 egg yolk
  • 1 cup canola oil, plus more for frying
  • 2 tsp. white wine vinegar
  • 2 tsp. fresh lemon juice
  • 1/2 tsp. kosher salt, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 lb. Yukon Gold potatoes, peeled and cut into 1/4″-thick sticks
  • 2 1/2 lb. mussels, debearded and scrubbed
  • 2/3 cup dry white wine
  • 2 tbsp. unsalted butter, cubed
  • 3 ribs celery, finely chopped
  • 1 1/2 leeks, light green and white parts, cut into 1/4″-thick slices
  • 1/2 large yellow onion, finely chopped


Make the mayonnaise: In a large bowl, whisk mustard and egg yolk. Whisking constantly, slowly drizzle in oil in a thin stream until it begins to emulsify; whisk in vinegar, lemon juice, salt, and pepper. Set aside.

Make the fries: Pour oil into a 6-qt. Dutch oven to a depth of 2″, and heat over medium-high heat until a deep-fry thermometer reads 375°. Add potatoes and cook until tender, about 8 minutes. Using a slotted spoon, transfer fries to a rack set over a rimmed baking sheet; chill.

Increase oil temperature to 385°. Working in batches, add chilled potatoes and cook until golden brown and crisp, about 4 minutes. Using a slotted spoon, return fries to rack; season with salt.

Meanwhile, make the mussels: Heat a 12", high-sided skillet over high heat. Add mussels, wine, butter, celery, leeks, and onions; season with salt and pepper, and cover skillet. Cook, occasionally shaking skillet, until all mussels are opened, about 5 minutes. Divide mussels between 2 large bowls. Serve with fries and mayonnaise.


To take the flavor of moules frites in different directions, omit the wine and add one of the following ingredients to the pan with the mussels, butter, celery, leeks, and onion: 1 tablespoon blanched, minced garlic and 3/4 cup heavy cream; 1 tablespoon curry powder; 1 tablespoon piment d’Espelette; 1 tbsp. Pernod; 2/3 cup wheat beer.