Belgian Tomatoes Recipes

Steps:

• Melt 2 tablespoons of the butter in a large soup kettle over medium heat. Add the onion and carrot and cook, stirring ocassionally with a wooden spoon, until softened but not browned, 8 to 10 minutes.
• Add the tomatoes, sugar, cayenne, and a little salt. Cook gently over low heat for 20 minutes, stirring ocassionally. Let the tomato mixture cool slightly, then purée it in a blender or food processor or press it through a food mill. Set aside.
• Melt the remaining 3 tablespoons butter in the soup kettle over low heat. Sprinkle in the flour and stir until smooth. Gradually add the broth while stirring constantly with a wire whisk. Continue to cook until you have a thick, velvety white sauce the consistency of heavy cream. Still whisking, let it boil up once or twice to get rid of any pasty flour taste.
• Remove the soup from the heat and whisk in the tomato mixture. Let rest until just before serving. (The soup may be prepared a day ahead up to this point. Cool to room temperature and refrigerate covered.).
• Gently reheat the tomato soup but be careful not to let it come to a boil. Stir in the cream and the Madeira (or Cognac). Season to taste with salt and pepper. The soup can be reheated later, but do not let it come to a boil or the cream will curdle.
• Prepare the garnish: Melt the butter in a small skillet over medium heat. Add the tomato and sauté for 1 minute. Season with salt and pepper and stir into the hot tomato soup. Sprinkle with the minced fresh herbs and serve at once.

Steps:

• Prepare the salad on a large flat platter from which it can be served. First slice the onion and separate it into rings. Spread these on the platter. Slice the tomatoes, almost 1/2 inch thick, onto the onion rings and dust them with the salt and sugar. Sprinkle each slice with a grind of fresh pepper and chopped herbs. Sprinkle all with celery seed and French dressing. Cover the platter with aluminum foil and set it in the refrigerator to gain flavor until supper time. Serve Belgian Tomatoes with cold cuts, cheese and crusty garlic bread for a snack supper.

Steps:

• Heat the oven to 425.
• Discard any of the endive's bruised or wilted outer leaves. Cut away a thin slice from the root end to remove the usually discolored surface portion of the stem. Wash the endive under cold running water, then shake off the moisture.
• Cut each head of endive in half lengthwise. Make a cut in the root end, cutting half as deep as the root is thick and running the cut from the bottom to where the leaves join the root.
• Place the endive on a rimmed baking sheet, drizzle with the olive oil and sprinkle with salt and pepper. Roast, turning once, until the endive is browned, and very tender, 50 to 60 minutes. (It's done when you can easily pierce the root end with a fork.) Serve hot or warm.

Steps:

• Add the butter to a large and high pan. Place it over medium heat until melted. Then add the chopped garlic and onion together with the fresh rosemary.
• Gently fry the garlic and onion for 4 minutes. Then pour in the canned chopped tomatoes and warm chicken stock.
• Stir and then add the tomato paste. Season with a little pepper and salt.
• Stir the soup again and then cover the pan. Cook the tomato soup for 8 minutes or until the onion is super soft. In the meantime chop the fresh ripe tomatoes up. Once the onion is soft, add the tomatoes.
• Peel and slice the carrot. Also add this to the tomato soup.
• Stir and cook for 8 more minutes until the carrot is soft. Remove the rosemary. Then blend or mix the warm tomato soup until it is very smooth. Check the seasoning and add extra pepper or salt to taste. Add the small meatballs to the soup. Cover the pan again and let them poach in the hot soup for 6 minutes until cooked through. Then add the chopped parsley.
• Scoop the tomato meatball soup into bowls and serve hot.

Steps:

• 1. Heat 2 T oil in a skillet over medium heat. Add shallots, 1/2 the garlic, and 1 bay leaf. Season with salt and pepper.
• 2. Put a lid on the pan and cook the mixture until the shallots are browned. Stir often.
• 3. Remove the bay leaf and take the pan from the heat and let it cool.
• 4. Put pork and beef into a large bowl. Add the shallot mixture.and egg. Mix the ingredients together.
• 5. Add the panko, parmesan, and season with salt and pepper. Mix together.
• 6. Make the meat mixture into balls about 1 1/2 inches in diameter. Coat the meatballs in the flour.
• 7. Heat skillet on medium high. Add olive oil to pan. Cook meatballs on all sides until brown, 6-7 minutes. Remove meatballs to a platter as they brown.
• 8. Lower heat to medium low. Add the bay leaves:, rosemary, chopped onion, cloves and the remaining garlic.
• 9. Next fry the onion for about 4 minutes. Then add the chopped tomatoes, tomato paste and sugar.
• 10. Mix together then add the red wine, balsamic vinegar and worcestershire sauce. Season with pepper and salt.
• 11. Bring the sauce to a rolling boil then lower the heat to medium low. Let simmer for 30-40 minutes with the lid on. Stir often
• 12. Check the seasoning and add salt, pepper if underseasoned. If the sauce is too bitter or vinegary, add an extra pinch of sugar to reduce that flavor. Stir in the chopped herbs.
• 13. Add the browned meatballs, Cover and cook the meatball mixture for 10 minutes until meatballs are warmed through.
• 14. Serve the mearballs over mashed potatoes or noodles with the sauce.