Dear Jan, my colleagues want to know what witloof met hesp en kaas is. Sounds tasty!
-- Art
Hi Art,
It would translate as chicory (a.k.a. French endive, hope you haven't yet renamed it "liberty endive" 
) with ham and cheese. It is a dish from the Netherlands/Belgium where chicory is part of the standard vegetable palette. Personally, I can't stomach the stuff, too bitter for my taste, but many people love it.
My favourite dishes from my area comprise reindeer stew, reindeer tongue with cranberry sauce, liver casserole with raisins and Lappish cheese with cream and cloudberries, but I guess the ingredients for most of those will not be easily had where you live. 
Rgrds, Paul.
Me too!
Considering not everyone (even in Belgium) seems to like chicory (I agree with Koen on the cone that should be cut out) my wife suggested another typical Belgian dish: Rabbit with plums.
I have found an English recipe, but had second thoughts on this suggestion, because of the way half of the world seems to look at rabbits rather as pets than as food. In fact when I asked Google for some advice about 'eating rabbits', it promptly suggested I should look for 'eating habits'.
To be on the safe side, I am now looking for a typical Belgian dessert!
Will keep in touch.
Considering not everyone (even in Belgium) seems to like chicory (I agree with Koen on the cone that should be cut out) my wife suggested another typical Belgian dish: Rabbit with plums.
I have found an English recipe, but had second thoughts on this suggestion, because of the way half of the world seems to look at rabbits rather as pets than as food. In fact when I asked Google for some advice about 'eating rabbits', it promptly suggested I should look for 'eating habits'.
To be on the safe side, I am now looking for a typical Belgian dessert!
Will keep in touch.
We really should start a new tread on this... way of topic.
1 l milk (NOT skimmed!)
1 cup rice
saphranpowder
4 spoons white sugar
Boil the milk with the saphran. In the boiling milk you do the rice. Let it boil on a low fire for 40 minutes, stir regularly.
Turn of the fire, add 4 spoons white sugar. Pour in small cups when it is still warm. Let it cool off.
Serve with brown sugar.
1 l milk (NOT skimmed!)
1 cup rice
saphranpowder
4 spoons white sugar
Boil the milk with the saphran. In the boiling milk you do the rice. Let it boil on a low fire for 40 minutes, stir regularly.
Turn of the fire, add 4 spoons white sugar. Pour in small cups when it is still warm. Let it cool off.
Serve with brown sugar.
Would a typical Dutch desert do, my father in law is from the Netherlands and he really likes it.
Mix the flour with milk enough to make a thin batter. Add remaining ingredients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixture. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts. Drop from spoon. Roll in sugar or powdered sugar
Hollandsche Olie Bolen
(Fried Cakes)
5 C. flour
3 eggs beaten
1 t. salt
1/2 pkg. currants
1/2 pkg. raisins
5 apples chopped
1/2 cake compressed yeast*
Mix the flour with milk enough to make a thin batter. Add remaining ingredients. Dissolve yeast in 1/2 C. luke warm water before adding to flour mixture. Mix well and let stand to rise 4 or 5 hours. Fry in deep fat like doughnuts. Drop from spoon. Roll in sugar or powdered sugar
Talking about recipes, it can be available on tv shows such as the Today show. It makes sense that the website that goes with it, Todayshow.com, would be popular as well. Todayshow.com is packed with a lot of great features. They have lots of news, interviews, book and film reviews, and a recipe section. The recipe section is diverse, having recipes for the perfect pound cake, fried chicken, even a recipe for a cowboy cut rib eye steak that makes the mouth water. Cowboy cut means leaving the bone in – for a handle; that's how a MAN eats, and it's worth a small payday loan for it. Some people would give a cash advance for a book full of recipes like you find on Todayshow.com.