Food & Dining
Jeannie Renée Bastian — Home 
Articles Online It Ain’t Chicken!
It Ain’t Chicken!
In Wallonia it is known as chicon, in Flanders it is witloof. Either way, it most definitely does not look, smell or taste like chicken! Do not make the same mistake many unknowing American ladies arriving in this wonderful country have made. . . . When a native Belgian asks you if you like “chicon,” they are not attempting to mock a bad Cajun accent whilst inquiring about the Colonel’s specialty.
Chicon is actually Belgian endive, a milky green oval lettuce, touted as the “queen of Belgian vegetables.” Grown in the dark, it is often sold wrapped in blue paper to protect it from the light’s harm and preserve its delicate flavor and pale coloring. Its smooth, creamy white leaves may be served stuffed, baked or simply cut raw. Slightly bitter, the whiter the leaf, the less bitter the taste.
Savez- Vous?
Belgium exports chicon/witloof to over 40 different countries.
From the publication Apple Pie to Waterzooi, here is one of the most popular recipes:
Braised Endives
Trim the stem ends of the endive to cut away any browned rims. Snugly place 8 endives in one layer in a sauté pan with a tight fitting cover. Add 4 teaspoons butter, 1 teaspoon sugar, the juice of 1 lemon, 1 cup/240 ml water, salt and pepper. Cover and bring to a boil. Cook about 30 to 45 minutes or until all the endives are tender and the liquid has evaporated. Watch carefully that the cooking liquid does not boil away. If absolutely necessary, add a little more water to prevent sticking and burning. Toward the end of the cooking time, uncover and brown lightly on all sides, or until the outer leaves turn a caramel color. Drain well before serving, squeezing out any extra moisture. Adjust seasoning and sprinkle with nutmeg if desired.
by
For more delicious reads on Belgian cuisine, check out this book . . .
For
those interested in publishing or purchasing this article, please
send an email with your request to Jeannie at Jeannie@JeannieRenee.com
or
visit her contact
page.
©2007
JeannieRenee.com
