Taste USA: Belgian

French Fry War (Patatje Oorlog)

How to make French Fry War (Patatje Oorlog) Recipe - While the Belgians are the per capita fry-consuming champs of Europe, the Dutch are not far behind. French Fry War is a snack bar standby that features fries served with a variety and occasionally all of the condiments offered. The fun part is deciding which sauce is the victor. In any case, it is usually your taste buds that win!

Ingredients:
1 recipe Essential Fries
Satay Sauce
Curry Ketchup
Speciaal Sauce

Method:
As soon as the fries come out of the fryer and are drained, place one serving on a deep plate. Quickly place three equal large spoonfuls each of Satay Sauce, Curry Ketchup, and Speciaal Sauce on the fries. Serve immediately.

French Fry War (Patatje Oorlog)

Beets Belgian Endive and Feta Salad

How to make Beets Belgian Endive and Feta Salad Recipe

4 SERVINGS

Ingredients:
4 cups Beets, mixed red and golden if available, whole
7 tablespoons Walnut oil
2 tablespoons Tarragon vinegar
To taste Salt and black pepper
1/4 cup Walnuts, chopped
2 Belgian endive, firm and white
1 cup Feta cheese, crumbled

Method:
Preheat the oven to 400°F (205°C).

Leaving on the tails and 1 inch (2.5 cm) of the stem on the beets, rinse them, put them in a baking pan with 1/4 inch (.6 cm) of water, cover, and bake until tender when pierced with a knife, 25 to 40 minutes depending on the size of the beets.

Cool beets, then peel and dice into 1/2-inch (1.2 cm) cubes.

Mix 6 tablespoons of the oil, the vinegar, salt, and pepper.

Toss beets in half of the vinaigrette.

Toss the walnuts with remaining walnut oil, salt, and pepper. Bake in 350°F (175°C) oven for 5 to 7 minutes or until they smell toasty. Set aside to cool.

Just before serving, quarter the endive, cut out the cores, and break into leaves.

Arrange endive leaves in a spoke pattern on individual plates. Spoon beets in the center.

Lightly dress endive with vinaigrette. Sprinkle the feta cheese over the salad and top with walnuts.

Note:
If walnut oil is unavailable, use olive oil and 1 teaspoon Dijon-style mustard. Read More