(vegetable) Endive - Do they sell it at verdulerias (at the moment)?

[katti]

the typical belgian dish is coocked endives rolled in ham, white sauce (bechamel) on it and in the oven...

 

[nikad]

the typical belgian dish is coocked endives rolled in ham, white sauce (bechamel) on it and in the oven...

Yum, that sounds very very interesting, I gotta try preparing them

 

[katti]

Yum, that sounds very very interesting, I gotta try preparing them

add cheese into the sause

 

[French jurist]

the typical belgian dish is coocked endives rolled in ham, white sauce (bechamel) on it and in the oven...

My grandmother used to cook me this when I was a kid (hated it, now I like it).
She used to cook me too "lambs brain" (cervelle d'agneau), and I loved it, now I would never eat that ! lol

 

[katti]

My grandmother used to cook me this when I was a kid (hated it, now I like it).
She used to cook me too "lambs brain" (cervelle d'agneau), and I loved it, now I would never eat that ! lol

Belgian grandmother?

 

[French jurist]

Belgian grandmother?

Nope, she was living in Metz (east of France), not far from the German border, anyway "endives à la béchamelle" are well known in France.

Not long ago I made some other Belgian food : the very very true french fries ! Cooked three times (water, animal's grease at around 160C, then again in animal's grease around 210C). Miammy !

 

[katti]

Did you get the animal grease here??? I am almost though my Belgian supplies.

We cook them 2x, once on 160%, after they have cooled down a bit (5 or 10 min) cook them them on 180%, both times in animal grease only, no water.
we first wash them in water and dry them in a towel though, to remove most of the starch.

 

[French jurist]

Did you get the animal grease here??? I am almost though my Belgian supplies.

We cook them 2x, once on 160%, after they have cooled down a bit (5 or 10 min) cook them them on 180%, both times in animal grease only, no water.
we first wash them in water and dry them in a towel though, to remove most of the starch.

Yes, maybe that 210C is a bit too much for the second cooking.
That's odd since I had read (ok, on the internet... for what it's worth) that the true recette was with a first cook in the water then the two others in grease. I'll check again.

I've been eating moules (mussels) in Jose Ignacio, Uruguay that were almost like the ones we eat there (in white wine ?). Mmmhhhh Moules frites !

 

[mini]

I had never heard of this vegtable before today! Does anybody know what to do with it?

Throw them away! Yuk!

 

[mini]

Did you get the animal grease here??? I am almost though my Belgian supplies.

We cook them 2x, once on 160%, after they have cooled down a bit (5 or 10 min) cook them them on 180%, both times in animal grease only, no water.
we first wash them in water and dry them in a towel though, to remove most of the starch.

You can get animal fat at the supermarket.